Attenuation Experiment
Posted: Wed May 30, 2012 10:35 pm
I split a 45 litre batch and fermented it using 2 different dried ale yeast varieties and was suprised the differences that it made.
6.75kg Maris Otter
0.5kg Biscuit
0.25kg 80 ebc Crystal
0.5kg Naked Oats
Mash in 68°c 70min
60 Min Boil
40g Pride of Ringwood 8% 60min
30g EKG 5% 15 min
30g EKG flameout
OG 1.042
Pitched 10g Fermentis S-04 in 6gal
Pitched 10g Mauri 514 in 6gal
Fermented mid teens
FG Fermentis 1.010
FG Mauri 1.015
I was intending to make a session beer and was very happy with the "aley" flavours that the Mauri Produced. the Fermentis was significantly cleaner, still very pleasant but not quite what I had in mind.
The Mauri yeast is actually used in the mid to upper level kit beers here and is looked on as a "lesser" yeast.
6.75kg Maris Otter
0.5kg Biscuit
0.25kg 80 ebc Crystal
0.5kg Naked Oats
Mash in 68°c 70min
60 Min Boil
40g Pride of Ringwood 8% 60min
30g EKG 5% 15 min
30g EKG flameout
OG 1.042
Pitched 10g Fermentis S-04 in 6gal
Pitched 10g Mauri 514 in 6gal
Fermented mid teens
FG Fermentis 1.010
FG Mauri 1.015
I was intending to make a session beer and was very happy with the "aley" flavours that the Mauri Produced. the Fermentis was significantly cleaner, still very pleasant but not quite what I had in mind.
The Mauri yeast is actually used in the mid to upper level kit beers here and is looked on as a "lesser" yeast.