Yeast for an American Bitter?

Discussion in 'Homebrewing' started by ditch, Dec 20, 2012.

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  1. ditch

    ditch Initiate (0) Aug 3, 2009 Virginia

    So I'm making an over hopped American Style Bitter. I want it to have a nice malt backbone, but I don't want it to fight too much with the hops. I am thinking of using WLP051 instead of the Premium Bitter because my homebrew shop doesn't have it. Any other suggestions would be greatly appreciated. Here's the recipe:

    American Bitter

    Style: Standard/Ordinary Bitter OG: 1.038
    Type: All Grain FG: 1.010
    Rating: 0.0 ABV: 3.67 %
    Calories: 124 IBU's: 43.21
    Efficiency: 72 % Boil Size: 15.00 Gal
    Color: 7.8 SRM Batch Size: 12.00 Gal
    Preboil OG: 1.032 Boil Time: 60 minutes

    Fermentation Steps
    Name Days / Temp
    Primary 7 days @ 67.0°F
    Secondary 10 days @ 72.0°F

    Grains & Adjuncts
    Amount Percentage Name Time Gravity
    16.00 lbs 84.21 % Rahr 2-Row 60 mins 1.035
    1.00 lbs 5.26 % Briess Carapils 60 mins 1.034
    1.00 lbs 5.26 % Special Roast 60 mins 1.033
    1.00 lbs 5.26 % Caramunich Malt 60 mins 1.033

    Amount IBU's Name Time AA %
    1.00 ozs 23.96. Mosaic First Wort 12.50
    2.00 ozs 8.89 Mosaic 5 mins 12.50
    2.00 ozs 7.96 Mosaic 0 mins 12.50
    4.00 ozs Mosaic Hop Rocket 0 days 12.50
    5.00 ozs Mosaic Dry Hop 7 days 12.50

    Amount Name Laboratory / ID
    2.0 pkg Premium Bitter Ale White Labs 0026


    Mash Profile
    Full Body Infusion In 45 min @ 158.0°F
    Add 23.75 qt ( 1.25 qt/lb ) water @ 170.0°F Version: 1.532
  2. VikeMan

    VikeMan Meyvn (1,442) Jul 12, 2009 Pennsylvania
    Beer Trader

    Since 'American Bitter' isn't really a defined style... how fruity/estery do you want this to be? If not at all, I'd recommend WLP001/Wyeast 1056. If you want some fruitiness, your WLP051 should work, as would just about any of the English strains.
  3. ditch

    ditch Initiate (0) Aug 3, 2009 Virginia

    That mineral flavor you get from an English strain would probably play well with this low gravity style. Maybe add to the mouthfeel a bit. I kinda get that from the 051 and it attenuates less that 001. I think that is where I'll end up. Just trying to see if someone else had some input that I hadn't thought of or something that worked well in a similar style.
  4. ditch

    ditch Initiate (0) Aug 3, 2009 Virginia

    After some more research it looks like I'll be doing 6gal with WLP028 Edinburgh Scottish Ale Yeast and 6 gal with WLP051. I like the lower attenuation of these yeasts with their ability to not muddle the hop profile.
  5. GreenKrusty101

    GreenKrusty101 Defender (667) Dec 4, 2008 Nevada

    Getting ready to try BRY-97 (dry) in something similar shortly
  6. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    I've used that yeast 3 times now. It is better the second and the third pitch but I was left unimpressed. It cleared in my applications so much slower than US-05 and thats saying something. Overall it worked fine and was clean if that is the aim.
  7. GreenKrusty101

    GreenKrusty101 Defender (667) Dec 4, 2008 Nevada

    Slower to clear than US-05? Glad I only bought one. Sounds like it might be better for a bigger beer.
  8. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    That doesn't sound appealing. Was planning on brewing a West Coast Bitter with it on Sunday, but I think I'll pitch some cleaned up WLP090 instead after hearing about the flocculation issues.
  9. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    The manufacturer says it floccs better and slightly mutes hop flavor due to that fact. The muting of the hop flavor wasn't an issue to me, but the flocculation issues were. I don't think there is anything wrong with the yeast but it is marketed as an alternative to US-05 that has better flocculation characteristics. The second and third batches cleared faster but not any better than US-05, which I never have too many issues with. YMMV.

    I brew a lot of these types of beers (about 60% of my brewing) and use US-05 in some but often I use an british strain like 1318 or 1968. Depending upon what the aim is. If I am going lighter and dryer with more hop flavor I am going US-05. More balanced approach is the others which is often what I do. The one I have on tap now is Rahr Pale Ale Malt, Cara-hell and biscuit malt with a mix of simcoe and galaxy- IIRC is was 4 oz last 10 minutes. I used 1318 on that one and it is pretty nice but I mashed low 148-149, and no sparged. The slight sweetness that 1318 leaves is really nice eventhough the beer is quite dry in terms of FG. Good luck
  10. ditch

    ditch Initiate (0) Aug 3, 2009 Virginia

    I am planning on mashing high to keep it from getting too thin. I thought about using WLP007 but nixed it because of it's high attenuation. Looks like 1318 would be a better option. Oh well,already made my 051 and 028 starters. I shall report back on how they turn out. Thanks for the input! Cheers!
  11. TomTown

    TomTown Disciple (319) Feb 7, 2011 Texas
    Beer Trader

    I did something like this and really liked Wyeast's 1945 NeoBrittania. I think it's only available from Northern Brewer which would take a couple days to receive, but I would describe it as a more subdued English ester character with the attenuation of 1056.

    Best of luck!
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