Limited yeasts for January

[Field]

Wyeast Jan-March

Wyeast 17647-PC ROGUE Pacman Yeast
Beer Styles: American Pale Ale, American Amber Ale, American Brown Ale, Brown Porter, Cream Ale, Irish Red Ale, Strong Scotch Ale, Dry Stout, American Stout, Russian Imperial Stout, American IPA, Imperial IPA, American Barleywine, Fruit Beer, Spice/Herb/or Vegetable Beer, Christmas/Winter Specialty Spice Beer, Other Smoked Beer, Wood-Aged Beer
Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Alc. Tolerance 12% ABV
Flocculation med-high
Attenuation 72-78%
Temp. Range 60-72°F (15-22°C)

Wyeast 1882-PC Thames Valley II Yeast
Beer Styles: Ordinary and Special Bitters, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
Profile: This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Alc. Tolerance 11% ABV
Flocculation medium
Attenuation 70-74%
Temp. Range 50-58°F (10-14°C)

Wyeast 3655-PC Belgian Schelde Ale Yeast
Beer Styles: Belgian Pale Ale, Belgian Specialty Ale, Belgian Dubbel and Tripel, Belgian Strong Golden and Dark Ales, Belgian Blonde Ale, Flanders Brown/Oud Bruin
Profile: From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.

Alc. Tolerance 11% ABV
Flocculation medium
Attenuation 73-77%
Temp. Range 62-74°F (16-24°C)


White Labs Jan-Feb
WLP022 Essex Ale
Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. Attenuation: 71-76%
Flocculation: Medium to High
Ideal Fermentation Temperature Range: 66-70°F
Alcohol Tolerance: Medium

WLP038 Manchester
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

WLP850 Copenhagen Lager
Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.
Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-58°F
Alcohol Tolerance: Medium

[Field]

finally I can make that Dry-tobacco'd Lager with the Copenhagen strain!

[Elbone]

Dang! I just kegged a Rogue Shakespeare Stout clone (CYBI). Used WLP001.

[Field]

Dang! I just kegged a Rogue Shakespeare Stout clone (CYBI). Used WLP001.

the first thing I thought of was - theres been a couple of CYBIs for Rogue beers

I think the Belgian Schelde was called for a couple of times in Brewing Classic Styles

[beltbuckle]

Sweet, been waiting for Pacman. Anyone have a good Brutal Bitter clone?

[ElectricLandlord]

Anyone have any feedback on the PacMan yeast? Good styles, hints & tips etc.? I'd like to take a crack at the Shakespeare Stout clone but I need at least 2 or 3 other beers to justify the investment in a pack (down here in NZ one smack pack will cost me NZ$25, which equates to nearly US$20). I normally try and get about 4 beers out of a pack.

Cheers,

Martin

[Terrazza]

Sweet, been waiting for Pacman. Anyone have a good Brutal Bitter clone?

Well, I had a bunch of Crystal hops, and didn't use PacMan, but went overboard and did this a while ago. Lots of crystal hops (27 oz/10 gallon batch) will get you an interesting/peculiar/highly appreciable hop flavor. It's very unique, definitely like an outrageous Brutal Bitter. I really love crystal hops in the form of fresh hop style- I don't think you can beat them with any other fresh hop, but drying out those hops and you lose all that those hops are so good for. So I tried this recipe using mega amounts of crystal hops to try get that fresh hop characteristic of crystal hops, but it didn't even come close, or anywhere similar. I wasn't even thinking about Rogue's Brutal Bitter when I put this together, but if you like Rogue BB, you'll really get an overload of that flavor in this. Substitute the PacMan yeast, and maybe raise the mash a degree for attenuation....

Brew Type: All Grain Date: 11/11/2009
Style: American Amber Ale Brewer:
Batch Size: 12.75 gal
Boil Volume: 13.55 gal
Boil Time: 90 min
Brewhouse Efficiency: 81.00 %

Notes: add 4 teaspoons gypsum to plain (near distilled) PORTLANDOREGON H2O.
Ferment at 62 degrees F.

Ingredients Amount Item Type % or IBU
20.40 lb Gambrinus Pale Malt (2.0 SRM) Grain 80.31 %
2.00 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 7.87 %
1.50 lb Munich 10L (Briess) (10.0 SRM) Grain 5.91 %
1.25 lb Honey Malt (25.0 SRM) Grain 4.92 %
0.25 lb Chocolate (Briess) (350.0 SRM) Grain 0.98 %
2.35 oz Sterling [7.50 %] (91 min) (First Wort Hop) Hops 23.7 IBU
9.00 oz Crystal [3.50 %] (18 min) Hops 20.3 IBU
9.00 oz Crystal [3.50 %] (8 min) Hops 10.8 IBU
9.00 oz Crystal [3.50 %] (1 min) Hops 1.6 IBU
4 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Step Add 7.87 gal of water at 168.1 F to mash at 155.5 F for 60 min
Step Heat to 168.0 F over 10 min 168.0 F for 10 min, then sparge with 168 degree water.

Beer Profile Estimated Original Gravity: 1.060 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.015 SG (1.010-1.015 SG)
Estimated Color: 11.6 SRM (10.0-17.0 SRM)
Bitterness: 56.5 IBU (25.0-40.0 IBU)
Alpha Acid Units: 49.1 AAU
Estimated Alcohol by Volume: 5.91 % (4.50-6.00 %)


Notes
Added 9 oz crystal hops at 18 minutes, another 9 oz crystal hops in 10 minutes later into boil kettle. The rest of the 9 oz aroma hops went into the cleaned out mash tun. The set up went like this... Boil Kettle line to Mash tun (pump kept clogging a few times, although easy to fix.) Filled up mash tun a little ways with boiling wort, dumped in aroma hops, and turned both pumps on, one pumping from BK to MT, the other recirculating through a chiller back from bottom of MT to top of MT. Cooling cycle went from Mash tun via plate chiller back recirculating into top of mash tun, while boil kettle continued filling mash tun slowly. Had no problems with any type of clogging surprisingly using whole hops. Everything went well. Beer turned out well.

[whoateallthepies]

Anyone have any feedback on the PacMan yeast? Good styles, hints & tips etc.? I'd like to take a crack at the Shakespeare Stout clone but I need at least 2 or 3 other beers to justify the investment in a pack (down here in NZ one smack pack will cost me NZ$25, which equates to nearly US$20). I normally try and get about 4 beers out of a pack.

Cheers,

Martin

Ross from Craftbrewer has the Pacman yeast. Not sure if that is where your NZ$25 is spent.

I'm planning on doing a RIS and a Pale Ale using Nelson Sauvin and Citra as the flavour and aroma hops. From what I've read they could make an interesting combination. I guess if you don't want to buy American hops at inflated imported prices you could do a Rakau/NS/D Saaz Pale Ale with the Pacman yeast.