WLP Platinum/WY Private Collection --January?

http://www.whitelabs.com/beer/2012_Platinum_Strain_Series_Release.pdf

and/or any new 2013 additions?

 

This year's White Labs:
http://www.whitelabs.com/beer/2013_Platinum_Strain_Series_Release.pdf

To my knowledge, Wyeast hasn't announced the 2013 schedule yet.

 

I'm just happy to see that Saison III will be coming around the corner again!

 

I really enjoyed the WLP860 Munich Helles Yeast last year.

 

Anybody know what the Albion Ale yeast is?

 

I would imagine from the name that it's the yeast strain used by the New Albion Brewing Company from way back in the day. If I had to guess, it's probably been tended to by Don Barkley, New Albion's first (and only?) assistant brewer and then brewmaster of Mendocino (currently of Napa Smith).

 

According to an article in BYO, the strain has been banked at the University of Cal-Davis. Of course, it could be in more than one place, I guess.

 

I was sorry I didn't try that one and am glad to see they're putting it out again in 2013. Though I'm a little miffed it won't be till March. I was hoping to have my helles lagering by then.

 

Who knows, but I wouldn't be surprised if it wasn't Mr. Barkley who saved the strain and got it to Davis. Until the past 2-3 years when Jack McAuliffe emerged from his self-retirement from the beer world, Don has been the ardent defender of Jack and New Albion's legacy as pioneers. Now, Jack's back and seemingly everywhere and that's just awesome.

Here's an original recipe that Don gave me:


New Albion Stout (courtesy of New Albion Brewing Co)
For 5.5 Gallons @ 1.053 (72% efficiency), 25 IBUs, 38 SRM, 5.25%ABV
90 Minute Boil
Malt
8.5 lbs Pale Malt (2-Row) 80%
1.0 lbs Black Patent Malt 10%
0.5 lbs Crystal 40L 5%
0.5 lbs Flaked Barley 5%

Single Step Infusion Mash – 150F for 90 minutes

Hops (Pellets)
0.33oz Cluster 7%AA 90 minutes
0.33oz Cluster 7%AA 60 minutes
0.33oz Cascade 5.75%AA 30 minutes

Yeast
Wyeast 1272 | Wyeast 1056 | WLP051 | WLP001
Pitch @ 60F and ferment for 14 days at 68F before bottle conditioning for 14 days.

 

In a recent Mid-Atlantic News magazine there was an article about Jack McAuliffe ‘being back’:

“ McAuliffe and Boston Beer Co.’s Jim Koch collaborated on the recreation (of New Albion Ale), which in January will be nationally available in six-packs …”

I look forward to buying this six-pack and tasting some ‘history’.

Cheers!

 

I have not used it personally but the Alchemist made a couple of nice saisons with it when the pub was still around (Farmer's Daughter would be the one most people have heard of).

 

not sure if i'd use it for Orval, but i can kind of see it.
i've used it once. it was a nice fermentor. it leaves a clean finish with a teeny tiny hit of tartness at the end.

the local brewery was using it to make a tripel. again, not what i'd do with it (i think it is nice for blondes and citrusy IPAs), but it is versatile.

 

Peter,

A brewpub local to me used the Schelde strain to brew a Tripel last year. That beer turned out great with a lot of ‘Belgiany’ character: substantial phenols and esters. I really, really enjoyed drinking that Tripel.

Based upon this Tripel and your statements of “I think it will make something that has broader appeal to neighbors.” And “I'll expect low ester & phenolic production.” I would suggest that Wyeast 3655 may not be a good choice?

If you do indeed brew with Wyeast 3655, please invite me over!

Cheers!

Jack

 

I'm just glad the Brettanomyces bruxellensis trios is going year-round!