Tasty's Session Pale Ale

[homebrew212]

Hey guys and somewhat guys:

I picked up the grain for Tasty's session pale ale today but wanted to use the wlp002 english ale strain to ferment out the beer. My question is what mash temp I should be shooting for since Tasty has prescribed a 156 degree mash but perhaps wlp002 is not attenuative enought to hit the 1.014 FG wanted. Any help on this? Also, any advice to top cropping this strain for use in an imperial porter I wanted to brew soon?

Thanks,
Matt

[TastyMcD]

Hey guys and somewhat guys:

I picked up the grain for Tasty's session pale ale today but wanted to use the wlp002 english ale strain to ferment out the beer. My question is what mash temp I should be shooting for since Tasty has prescribed a 156 degree mash but perhaps wlp002 is not attenuative enought to hit the 1.014 FG wanted. Any help on this? Also, any advice to top cropping this strain for use in an imperial porter I wanted to brew soon?

Thanks,
Matt

WLP002 will give you a great result. I'd up the IBUs by 10 and if it finishes above 1.014, I'd call that a success. I'd still ferment a 66F for the first three days but then raise it to 70F by day 6.

Tasty

[brewpunk]

I fermented with the recipe WLP051 California Ale V Yeast and the results were fabulous, it will be a standard tap line for me going forward.

[TastyMcD]

I fermented with the recipe WLP051 California Ale V Yeast and the results were fabulous, it will be a standard tap line for me going forward.

It sounds like it tastes good but what kind of numbers did you get and does it have any "candy-like" character at all? I worry that some brewers won't get the attenuation that I get and all that crystal is a little scary.

Tasty

[brewpunk]

I fermented with the recipe WLP051 California Ale V Yeast and the results were fabulous, it will be a standard tap line for me going forward.

It sounds like it tastes good but what kind of numbers did you get and does it have any "candy-like" character at all? I worry that some brewers won't get the attenuation that I get and all that crystal is a little scary.

Tasty

My starting mash temp was a little low around 154 (used igloo cooler for mash). My OG was 1.044 and my FG was 1.013, so just a bit drier than yours, probably due to the lower mash temp. I fermented at 66-68F for 10 days and dry hopped for 5 days, then kegged and carbed. I didn't get any "candy-like" character at all, very crisp with a surprising malt backbone. I didn't use any fining agents, so there is a little hop haze, but it is settling out nicely. I did have a couple during the brew day and added the Cascade & Centennial in reverse order, but the IBU's didn't change much because of the AA% is was using. I will add the hops correctly next time so I can see the difference, but what I ended up with is killer. Thanks again for the recipe Tasty!

[TastyMcD]

I fermented with the recipe WLP051 California Ale V Yeast and the results were fabulous, it will be a standard tap line for me going forward.

It sounds like it tastes good but what kind of numbers did you get and does it have any "candy-like" character at all? I worry that some brewers won't get the attenuation that I get and all that crystal is a little scary.

Tasty

My starting mash temp was a little low around 154 (used igloo cooler for mash). My OG was 1.044 and my FG was 1.013, so just a bit drier than yours, probably due to the lower mash temp. I fermented at 66-68F for 10 days and dry hopped for 5 days, then kegged and carbed. I didn't get any "candy-like" character at all, very crisp with a surprising malt backbone. I didn't use any fining agents, so there is a little hop haze, but it is settling out nicely. I did have a couple during the brew day and added the Cascade & Centennial in reverse order, but the IBU's didn't change much because of the AA% is was using. I will add the hops correctly next time so I can see the difference, but what I ended up with is killer. Thanks again for the recipe Tasty!

Thanks for the information. I really haven't received much feedback on the recipe so it's reassuring that your results are consistent with mine. Yes, it's all about the malt backbone. Once you have that, you can hop the shit out of it!
Tasty

[Steelers&Beer]

Yes, it's all about the malt backbone. Once you have that, you can hop the shit out of it!
Tasty

truer words have never been spoken Drew

[B1lldozer]

That quote made me laugh. Man now I'll definitely have to brew that next.