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.
I’m going to do Wyeast 3463 Forbidden Fruit.
I’ll take WLP566 (Belgian Saison II). However, if someone else had their heart on it, please let me know and I’ll switch out.
I’ll do WLP862 Cry Havoc
I have some us-05 in the fridge and am happy to do the calibration!
I will bring Safbrew T-58 – Lance
Per Lance C’s email, he is going to bring Safbrew T-58 Ale yeast. [oops, forgot to approve Lance’s comment -Bil]
…I’ll be bringing WLP011 (European Ale Yeast).
Looks like I’ll be using Dusseldorf Alt…thanks to Tom Harris.