Yeast test recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6⅝ | pounds | M&F light unhopped malt |
| Extract | ||
| ¾ | pounds | M&F light unhopped spray |
| ¾ | pounds | Crystal malt |
| 1 | teaspoon | Gypsum |
| 2 | ounces | Clusters hops (boil) |
| ½ | ounce | Cascades hops (finish) |
| Ale yeast | ||
Directions
This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil. This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast.
Recipe By : Serving Size:
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est File