It’s time again for another Big Brew, and another RIFT club experiment. October’s Big Brew, tentatively scheduled for Saturday, October 23, will be held at John’s Garage/Nanobrewery and we’ll be brewing up 50 gallons of amber ale hopped with Fuggles.
For the experiment, everyone will go home with 5 gallons of wort and pitch a different strain of yeast. From Jeff W:
Any commercial yeast is up for grabs and we’ll ask each brewer to ferment within the optimal fermentation temperature range as specified by the yeast manufacturer. It will be a great exploration of the different yeasts and their flavor profiles.
The recipe for the Big Brew will be based off an American Amber, with the hopping held back to a single 60 minute addition in order to minimize hop flavor additions (as the yeast-derived flavors should be the centerpiece).
PARAMETERS – Target OG: 1.052, Target IBU: 30-35, Mash Temp 152-154 F
GRAIN BILL – 78% Domestic 2-Row Pale Malt, 8% Munich Malt, 6% Crystal 40 Malt, 4% Crystal 120 Malt, 4% Victory Malt.
HOP SCHEDULE – Magnum Hops added at 60 min with target IBU: 30-35
We’ll need at least one volunteer to sign up for the calibration/control beer, which should be brewed with Cal Ale Yeast (WLP001/Wyeast 1056/US-05).
Leave your yeast choice in the comments of this post, first one to call it gets it. Tastings will be held at our December meeting.