IPA w/ Irish ale Yeast
#1 *_Guest_Matt C_*
Posted 04 February 2010 - 07:26 PM
#2
Posted 04 February 2010 - 07:37 PM
#3 *_Guest_Matt C_*
Posted 04 February 2010 - 09:04 PM
This maybe true, but on white labs website it says that you can use this strain for imperial IPAs. I just want to know if anybody had any experience with this strain and this particular style.I doubt the Irish will attenuate enough for a IpA...just my 2cents.
#4
Posted 04 February 2010 - 09:44 PM
#5
Posted 05 February 2010 - 02:02 AM
#6
Posted 05 February 2010 - 05:44 AM
#7
Posted 05 February 2010 - 11:14 AM
I'll second this. I prefer to use lower attenuating yeast in my IPAs but I compensate for it by mashing low, raising my IBU's slightly, boosting the gravity with honey or sugar and pitching a ton of yeast. While it's more work than say pitching some US-5 and calling it a day, I feel that this adds a little complexity and backbone to the beer.I seem to remember using Irish Ale yeast for an IPA before, but I have no memory of what it turned out like. Which means it wasn't awful, but it most likely wasn't fantastic either. One thing you can do to compensate for lower attenuation is to use ~10% sugar in your recipe. The sugar will ferment out completely, leaving the beer a bit drier than it would be if you used 100% malt. Also mash a bit lower, ~148-150F (or even better do a step mash at 140F and 150F). We do that in our IIPA (as does Vinnie in his Pliny the Elder), and we get ~85% attenuation with one of our regular house yeasts that's listed at 73-80%.
#8 *_Guest_Matt C_*
Posted 05 February 2010 - 06:56 PM
I love the idea of step mashing,however I dont have the capability to step mash unless I use decoctions and my mash tun is a 10 gallon cooler. The rules are it has to be a single mash infusion. I guess I can use some corn sugar in this recipe, it sounds like good advice to let it dry out a little more. I really don't want this beer to under-attenuate,seeing that it is an IPA. most of my mashes are lower in the 148-152 range. I do have a vial of WLP005 British Ale yeast. Would this be a better choice??I seem to remember using Irish Ale yeast for an IPA before, but I have no memory of what it turned out like. Which means it wasn't awful, but it most likely wasn't fantastic either. One thing you can do to compensate for lower attenuation is to use ~10% sugar in your recipe. The sugar will ferment out completely, leaving the beer a bit drier than it would be if you used 100% malt. Also mash a bit lower, ~148-150F (or even better do a step mash at 140F and 150F). We do that in our IIPA (as does Vinnie in his Pliny the Elder), and we get ~85% attenuation with one of our regular house yeasts that's listed at 73-80%.
#9
Posted 05 February 2010 - 07:36 PM
#10 *_Guest_Matt C_*
Posted 06 February 2010 - 08:04 AM
Well my original recipe used S-04. I dont have any this time around so I guess I'm using this yeast cake out of convenience. Well I say F- it I'll brew it tomorrow with the Irish ale yeast and see what we get. I will add some sugar as suggested to get the gravity down further.I'd say it dpends most how serious you are about this competetion.. if ur really serious..maybe you should brew something that ur not sure how the outcome will be...maybe you should brew something ur more sure about..if u just wanna have fun, go for it!
#11
Posted 06 February 2010 - 12:48 PM
Make sure you don't use the whole yeast cake, only use what you need. Overpitching can be almost as bad as underpitching.I dont have any this time around so I guess I'm using this yeast cake out of convenience.
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