# yeast

name: WLP001 - California Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 001
flocculation: Medium
add_to_secondary: false
notes:
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


name: WLP002 - English Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 002
flocculation: Very High
add_to_secondary: false
notes:
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.


name: WLP004 - Irish Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 004
flocculation: Medium
add_to_secondary: false
notes:
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.  


name: WLP005 - British Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 005
flocculation: High
add_to_secondary: false
notes:
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. 


name: WLP006 - Bedford British
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 006
flocculation: High
add_to_secondary: false
notes:
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.


name: WLP007 - Dry English Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 007
flocculation: Medium
add_to_secondary: false
notes:
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.


name: WLP008 - East Coast Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 008
flocculation: Medium
add_to_secondary: false
notes:
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.


name: WLP009 - Australian Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 009
flocculation: High
add_to_secondary: false
notes:
Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.


name: WLP011 - European Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 011
flocculation: Medium
add_to_secondary: false
notes:
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.


name: WLP013 - London Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 013
flocculation: Medium
add_to_secondary: false
notes:
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.


name: WLP022 - Essex Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 022
flocculation: Medium
add_to_secondary: false
notes:
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.


name: WLP023 - Burton Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 023
flocculation: Medium
add_to_secondary: false
notes:
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.


name: WLP028 - Edinburgh Scottish Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 028
flocculation: Medium
add_to_secondary: false
notes:
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.


name: WLP029 - German Ale/Kölsch Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 029
flocculation: Medium
add_to_secondary: false
notes:
From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.


name: WLP036 - Dusseldorf Alt Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 036
flocculation: Medium
add_to_secondary: false
notes:
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.


name: WLP037 - Yorkshire Square Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 037
flocculation: High
add_to_secondary: false
notes:
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.


name: WLP038 - Manchester Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 038
flocculation: High
add_to_secondary: false
notes:
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.


name: WLP039 - Nottingham Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 039
flocculation: Medium
add_to_secondary: false
notes:
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.


name: WLP041 - Pacific Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 041
flocculation: High
add_to_secondary: false
notes:
A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.


name: WLP051 - California Ale V Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 051
flocculation: Medium
add_to_secondary: false
notes:
From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.


name: WLP060 - American Ale Yeast Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 060
flocculation: Medium
add_to_secondary: false
notes:
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.


name: WLP080 - Cream Ale Yeast Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 080
flocculation: Medium
add_to_secondary: false
notes:
This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.


name: WLP099 - Super High Gravity Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 099
flocculation: Medium
add_to_secondary: false
notes:
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.


name: WLP300 - Hefeweizen Ale Yeast
ytype: Wheat
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 300
flocculation: Low
add_to_secondary: false
notes:
This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.


name: WLP320 - American Hefeweizen Ale Yeast
ytype: Wheat
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 320
flocculation: Low
add_to_secondary: false
notes:
This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.


name: WLP351 - Bavarian Weizen Yeast
ytype: Wheat
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 351
flocculation: Low
add_to_secondary: false
notes:
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."


name: WLP380 - Hefeweizen IV Ale Yeast
ytype: Wheat
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 380
flocculation: Low
add_to_secondary: false
notes:
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.


name: WLP410 - Belgian Wit II Ale Yeast
ytype: Wheat
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 410
flocculation: Low
add_to_secondary: false
notes:
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.


name: WLP500 - Trappist Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 500
flocculation: Medium
add_to_secondary: false
notes:
From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.


name: WLP510 - Belgian Bastogne Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 510
flocculation: Medium
add_to_secondary: false
notes:
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More clean fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.


name: WLP515 - Antwerp Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 515
flocculation: Medium
add_to_secondary: false
notes:
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.


name: WLP530 - Abbey Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 530
flocculation: Medium
add_to_secondary: false
notes:
Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.


name: WLP540 - Abbey IV Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 540
flocculation: Medium
add_to_secondary: false
notes:
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).


name: WLP545 - Belgian Strong Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 545
flocculation: Medium
add_to_secondary: false
notes:
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.


name: WLP550 - Belgian Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 550
flocculation: Medium
add_to_secondary: false
notes:
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.


name: WLP565 - Belgian Saison I Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 565
flocculation: Medium
add_to_secondary: false
notes:
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.


name: WLP566 - Belgian Saison II Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 566
flocculation: Medium
add_to_secondary: false
notes:
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.


name: WLP568 - Belgian Style Saison Ale Yeast Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 568
flocculation: Medium
add_to_secondary: false
notes:
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.


name: WLP570 - Belgian Golden Ale Yeast
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 570
flocculation: Low
add_to_secondary: false
notes:
From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.


name: WLP575 - Belgian Style Ale Yeast Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 575
flocculation: Medium
add_to_secondary: false
notes:
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. 


name: WLP700 - Flor Sherry Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 700
flocculation: Medium
add_to_secondary: false
notes:
This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.


name: WLP705 - Sake Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 705
flocculation: Medium
add_to_secondary: false
notes:
For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.


name: WLP715 - Champagne Yeast
ytype: Champagne
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 715
flocculation: Low
add_to_secondary: false
notes:
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.


name: WLP718 - Avize Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 718
flocculation: Low
add_to_secondary: false
notes:
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.


name: WLP720 - Sweet Mead/Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 720
flocculation: Low
add_to_secondary: false
notes:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.


name: WLP727 - Steinberg-Geisenheim Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 727
flocculation: Low
add_to_secondary: false
notes:
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.


name: WLP730 - Chardonnay White Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 730
flocculation: Low
add_to_secondary: false
notes:
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.


name: WLP735 - French White Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 735
flocculation: Low
add_to_secondary: false
notes:
Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.


name: WLP740 - Merlot Red Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 740
flocculation: Low
add_to_secondary: false
notes:
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.


name: WLP749 - Assmanshausen Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 749
flocculation: Low
add_to_secondary: false
notes:
German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.


name: WLP750 - French Red Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 750
flocculation: Low
add_to_secondary: false
notes:
Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.


name: WLP760 - Cabernet Red Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 760
flocculation: Low
add_to_secondary: false
notes:
High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.


name: WLP770 - Suremain Burgundy Wine Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 770
flocculation: Low
add_to_secondary: false
notes:
Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.


name: WLP775 - English Cider Yeast
ytype: Wine
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 775
flocculation: Medium
add_to_secondary: false
notes:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.


name: WLP800 - Pilsner Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 800
flocculation: Medium
add_to_secondary: false
notes:
Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.


name: WLP802 - Czech Budejovice Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 802
flocculation: Medium
add_to_secondary: false
notes:
Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.


name: WLP810 - San Francisco Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 810
flocculation: High
add_to_secondary: false
notes:
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.


name: WLP815 - Belgian Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 815
flocculation: Medium
add_to_secondary: false
notes:
Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.


name: WLP820 - Oktoberfest/Märzen Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 820
flocculation: Medium
add_to_secondary: false
notes:
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.


name: WLP830 - German Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 830
flocculation: Medium
add_to_secondary: false
notes:
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen.


name: WLP833 - German Bock Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 833
flocculation: Medium
add_to_secondary: false
notes:
From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.


name: WLP838 - Southern German Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 838
flocculation: Medium
add_to_secondary: false
notes:
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.


name: WLP840 - American Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 840
flocculation: Medium
add_to_secondary: false
notes:
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.


name: WLP862 - Cry Havoc
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 862
flocculation: Medium
add_to_secondary: false
notes:
Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.


name: WLP885 - Zurich Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 885
flocculation: Medium
add_to_secondary: false
notes:
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.


name: WLP920 - Old Bavarian Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 920
flocculation: Medium
add_to_secondary: false
notes:
From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.


name: WLP940 - Mexican Lager Yeast
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 940
flocculation: Medium
add_to_secondary: false
notes:
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.


name: Wyeast - American Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1056
flocculation: Low
best_for: Everything :)
add_to_secondary: false
notes:
Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers.
 


name: Wyeast - American Ale II
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1272
flocculation: Medium
add_to_secondary: false
notes:
Consistent performance. Fruitier and more flocculent than 1056. SLightly nutty, soft, clean, with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist, mash, and other wort characteristics. Reliably flocculent, producing bright beer without filtration.
 

best_for:
American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout, other strong Ales, Christmas/Winter Ale, Spice/Herb/Vegetable Ale, Smoked Ale, Wood-Aged Ale, Fruit Ale


name: Wyeast - American Wheat
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1010
flocculation: Low
best_for: Cream Ale, Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier
add_to_secondary: false
notes:
A dry fermenting, true top-cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.
 


name: Wyeast - Bavarian Lager
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2206
flocculation: Medium
add_to_secondary: false
notes:
Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Doppelbocks. Benefits from diacetyl rest at 14 C for 24 hours after fermentation is complete.


name: Wyeast - Belgian Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1214
flocculation: Medium
add_to_secondary: false
notes:
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.


name: Wyeast - Bohemian Lager
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2124
flocculation: Medium
add_to_secondary: false
notes:
Carlsberg type yeast, most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Benefits from a diacetyl rest at 14 C for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 24 C which eliminates sulfur production.


name: Wyeast - British Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1098
flocculation: Medium
add_to_secondary: false
notes:
Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry and crips, slightly tart, fruity and well-balanced. Ferments well down to 18C.
 

best_for:
Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywine


name: Wyeast - British Ale II
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1335
flocculation: High
add_to_secondary: false
notes:
Typical of British and Canadian Ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry.
 

best_for:
Ordinary/Special Bitters, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Ale


name: Wyeast - Budvar
ytype: Lager
form: Liquid
amount_is_weight: false
product_id: 2000
flocculation: Medium
add_to_secondary: false
notes:
Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.


name: Wyeast - California Lager
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2112
flocculation: High
add_to_secondary: false
notes:
Suited to produce 19th century style West Coast beer. Retains lager characteristics at temperatures up to 18 C (65 F), and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.


name: Wyeast - Czech Pils
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2278
flocculation: Medium
add_to_secondary: false
notes:
Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58 F) and will dissipate with conditioning.


name: Wyeast - European Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1338
flocculation: High
best_for: Altbier, Southern English Brown, Baltic Porter, Sweet Stout
add_to_secondary: false
notes:
Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Browns and Porters. Produces a dense, rocky head during fermentation. This strain can be a slow starter and can be slow to attenuate. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage
 


name: Wyeast - German Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1007
flocculation: Low
best_for: Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier, Berliner Weisse
add_to_secondary: false
notes:
True top-cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
 


name: Wyeast - Irish Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1084
flocculation: Medium
add_to_secondary: false
notes:
This yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C.
 

best_for:
Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beer


name: Wyeast - Kolsch
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2565
flocculation: Low
add_to_secondary: false
notes:
True top croppint yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature. Low or no detectable diacetyl production. Also ferments well at cold temperatures (13-16C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.
 

best_for:
Kolsch, American Wheat/Rye Ale, Altbier, Cream Ale, Berlinerweisse, Spiced/Herb/Vegetable Ale, Fruit Beer


name: Wyeast - London Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1028
flocculation: Low
add_to_secondary: false
notes:
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
 

best_for:
Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine


name: Wyeast - London Ale III
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1318
flocculation: High
add_to_secondary: false
notes:
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balance palate, finishes slightly sweet.
 

best_for:
Ordinary/Special Bitter, ESB, Southern English Brown, English Pale ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber Ale


name: Wyeast - London ESB Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1968
flocculation: Very High
add_to_secondary: false
notes:
This extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration.
 

best_for:
Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Ale


name: Wyeast - Northwest Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1332
flocculation: High
best_for: Any American Ale, Blonde Ale, Spiced/Herb/Vegetable Ale, Fruit Ale
add_to_secondary: false
notes:
One of the classic ale strains from a Northwest US Brewery. Produces malty and mildly fruity ale with a good depth and complexity.
 


name: Wyeast - Octoberfest Lager Blend
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2633
flocculation: Medium
add_to_secondary: false
notes:
Designed to produce a rich, malty, complex and full-bodied Octoberfest beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.


name: Wyeast - Ringwood Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1178
flocculation: High
add_to_secondary: false
notes:
Unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
 

best_for:
American Brown Ale, Mild, Southern English Brown Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, American Stout, American IPA, Fruit Beer


name: Wyeast - Scottish Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1728
flocculation: High
add_to_secondary: false
notes:
Ideally suited for Scottish ales, and high gravity ales of all types. Can be estery with warm fermentation temperatures.
 

best_for:
All Scottish Ales, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Ale, Baltic Porter, Wood Aged Ale, Smoked Ale


name: Wyeast - Thames Valley Ale
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 1275
flocculation: Medium
best_for: Ordinary/Special Bitter, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout
add_to_secondary: false
notes:
Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
 


name: Wyeast - Urquell
ytype: Lager
form: Liquid
amount_is_weight: false
laboratory: Wyeast Labs
product_id: 2001
flocculation: Medium
add_to_secondary: false
notes:
Mild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish.


name: WLP090 - San Diego Super Yeast
ytype: Ale
form: Liquid
laboratory: White Labs
product_id: 090
flocculation: High
notes:
A super clean, super fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to WLP001 but it generall ferments faster.


name: WLP630 - Berliner Weisse Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 630
flocculation: Medium
add_to_secondary: false
notes:
A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.


name: WLP645 - Brettanomyces clausenii
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 645
flocculation: Medium
add_to_secondary: false
notes:
Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.


name: WLP653 - Brettanomyces lambicus
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 653
flocculation: Medium
add_to_secondary: false
notes:
High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.


name: WLP655 - Belgian Sour Mix 1
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 655
flocculation: Medium
add_to_secondary: false
notes:
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.


name: WLP670 - American Farmhouse Blend
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 670
flocculation: Medium
add_to_secondary: false
notes:
Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.


name: WLP675 - Malolactic Bacteria
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 675
flocculation: Medium
add_to_secondary: false
notes:
Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.


name: WLP677 - Lactobacillus Bacteria
ytype: Ale
form: Liquid
amount_is_weight: false
laboratory: White Labs
product_id: 677
flocculation: Medium
add_to_secondary: false
notes:
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.


name: Danstar - Belle Saison
ytype: Ale
form: Dry
amount_is_weight: false
laboratory: Danstar
flocculation: Medium
best_for: Saisons
add_to_secondary: false
notes:
Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.


# water

name: Burton on Trent, UK
notes:
Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale


name: Burton on Trent, UK
notes:
 Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale


# brewnote

brewDate: 2013-04-06T12:03:23
fermentDate: 2013-04-13T12:03:23
notes:
Didn't realize mash temp was included in recipe, so I guessed at 154. 10 minutes into mash, I realized it was supposed to be 158.


brewDate: 2013-03-23T17:33:44
fermentDate: 2013-03-30T17:33:44
notes:
Used 4 gallons boiled down maple sap. Sap had an OG of 1.030. All readings marked here have this subtracted.


brewDate: 2013-09-27T12:55:03
fermentDate: CURRENT_DATETIME
notes:
John brwed alone, since I worked until like 2:50 AM last night, which got me the day off. Did 70-80 minute mash, heated water to 172. Used green/red comforter to hold temp. Ended mash @ 153. Mashed with 4.5 gals, spareged with 3. Way too much water. Haha. Might have gotten low efficiency too. Propane ran out after boil, but before first hop addition went and got more ($23). This originally called for a 90 minute boil, and since I way overshot my water, it looks like I'm going to do that. I saw a bee in the wort before first hop addition. Took 5 minutes to get out. If recreateing recipe, will have to remember 5 minute bee addition. Rechecked OG after boil had been going on for a while, got 1.044, 6 gals. Looks like it just wasn't mixed up enough. Starting first hop addition. 4.4 gals, 1.057 after boil. Rehydrated yeast @ 88* after starting chiller. Pre and postboil figures are acuurate. Ferment @ 64*.


brewDate: 2014-04-12T15:07:51
fermentDate: CURRENT_DATETIME
notes:
Reduced ~15 gallons of maple sap to ~5. OG of reduced sap was 1.026. Mashed in at 156.1 (4 gal). Added 1 gal of tap water to sparge water for a total of 2. Estimated new SG of sap is 1.022. Ignore Preboil temps in BT. OG 1.078.


brewDate: 2014-05-10T11:33:31
fermentDate: CURRENT_DATETIME
notes:
Didn't stir at all during mash. Mashed for ~1 hr 10 min. Made tea with 6 bags and 16 oz ~15 minutes. Rehydrated yeast then too.


brewDate: 2014-05-17T11:31:56
fermentDate: CURRENT_DATETIME
notes:
Used Avangard Pilsen & Munich. Pilot House White wheat. Was originally going to use El Dorado hops, but Siciliano's doesn't carry them. Buy there suggested using The French Strisselspalt. I decided to toss in some Saaz too, since they are very common for Belgian beers. Well, those are both aroma hops. Oops. I had some Simcoe, so I decided to use that as the bittering. The Strisselspalt smells like feet. Simcoe smells great. Made a 750ML starter at 11PM the night before. Noticed that I'm not keeping temps as good as I thought during the mash. At like 20 minutes I was at like 148, so I heated it up to around 155. I'm going to have to keep an eye on my mash temps for a while.


brewDate: 2014-06-29T12:20:19
fermentDate: CURRENT_DATETIME
notes:
Came up with recipe because I had a bunch of Citra and Falconer's Flight hops from Ron and wanted to use them up. They are really only good for IPAs since they are such high Alpha %, but I didn't want to do just a boring IPA. Had trouble getting strike temp. Overshot to 159.9 (target 157*), then cooled it down to 151, got it to 158 to start though. @15 min in mash 155.8*, did not heat up. @30 min 152.7*, heated to 157.9*. @15 min in mash 155* heated to 157.4*. @0 min 155.8*. Scale isn't too accurate for very minute weights, so, coriander may be a touch off. Measured out ~6 grams. Zest came from 5 medium valencia oranges, used cheese grater. I have a small citrus zester, but it wasn't really up to the task. Made sure to not get any pith. Put whirlfoc and yeast nutrient in at 10 min. 


brewDate: 2014-07-11T12:24:34
fermentDate: CURRENT_DATETIME
notes:
Strike water was 170, after mashing in 154.0. :-) @45 min, 152.2, heated up to 154.5. @30 min, 152.1, heated to 154.1. While heating up @30 min, I thought I burned my through my bag, so I dumped all grain into kettle. I swore I smelled burning plastic and saw grain spilling out the bottom of my bag when lifting it. Inspected bag and there were no burn marks or holes, so I guess I'm good. My thought is that I spilled some wort on the burner, and it made a burning smell. I'm going to do the rest of this one as a reverse BIAB, I guess. Which should be better anyway, I would think. @15 min, 153.0. Did not reheat. @0 min, 149.1. Hmmm, Lost a lot of heat in the last 15 min. When I fired up the burner again, I smelled that burned plastic smell again, so I'm about 98% sure that it was just some wort on the burner. 1.063, 4.9 gal @ end of boil. No starter. 1.055 SG. Aerated with wine whip. When chilling, the thermometer seemed off. It was taking forever to cool, and the temp actually went up. Later I boiled some water for fining another beer with gelatin, and noticed that the boiling water was like 240*. I think the thermometer is broken. I'm guessing it was fine during the mash though, as those temps seemed appropriate.


brewDate: 2014-08-23T13:08:27
fermentDate: CURRENT_DATETIME
notes:
Used 2 boxes of Meijer Cinnamon Graham Crackers, and 8 15oz cans of Meijer pumpkin, 5 in the mash, 3 in the boil. I added these to the recipe as sugar, 220 g for the graham crackers, 112 for the pumpkin. I just used what it said the amount of sugar in it was from the box/can. Mash temp 157, right what I was shooting for. I am doing a reverse BIAB on this one, so mash temps should be easy to control. The reason for this is because there was so much stuff in this one, and I don't know how to account for the pumpkin or graham crackers in my strike temp. Spread pumpkin on cookie sheet annd baked at 400* for 1 hr, stirring every 15 minutes. Mash @ 45 min, 154*, heated to 157.7 * @ 30 min 156.3*, did not reheat. @15 min 151* heated to 157.5*. @ 0 min 154*. Mashing out did not go too well. With the pumpkin, graham crackers, flaked oats and barley, the wort was really hard to get out of the bag. We ended up straining it first through a colander, then through another brew bag. We would then squish the brew bag as much as possible, dumping the remnants in yet another bucket, which we then used for sparging. I just did a little dunk sparge. Total process took at least an hour. Dash of yeast nutrient @ 10 min. Forgot brown sugar until end of boil. Numbers were right on before, but now I had to add .75 gallons to get right again. Brought wort back up to boiling for a few minutes, so boil time was more like 75 minutes. Also, had to use light brown sugar. Forgot spices until cooling. Put in 2.5 tbsp pumpin pie spice and 1 tbsp nutmeg while chilling. Rehydrated dry yeast @~95*


brewDate: 2014-10-11T14:52:54
fermentDate: CURRENT_DATETIME
notes:
Did reverse BIAB. Mash 157.6* (target 157*) @45 min, 153.7* heated to 157.8*, @30 min 154.1*, heated to 157.2*, @15 min 154.1*, heated to 156.9*, @0 min 153.9*. Maybe I should do reverse BIAB more often. Crazy efficiency. 29 IBUs adjusted for efficiency.


brewDate: 2014-10-25T11:53:20
fermentDate: CURRENT_DATETIME
notes:
Reverse BIAB. Used Mylar during mash again. @45 min in mash, 156.7*, did not reheat. @ 30 min, 153.5*, heated to 159.1* @15 min, 155.2*, heated to 158.2* Another insane efficiency day. Reverse BIAB is the way to go. Added 1 gallon at beginning of boil, and 5 minutes to boil. Used .5 oz fresh orange zest (1 large orange) and .5 oz lemon zest (3 medium lemons).


brewDate: 2014-11-08T10:29:03
fermentDate: CURRENT_DATETIME
notes:
Reverse BIAB. @45 min mash 153.3*, @30 min 149*, heated to 154*, @15 min 153.3*. I just realized (after the mash) that stainless steel is a much better insulator than aluminum. I've been mashing backwards, which probably accounts for such swings in my mash temp. I should mash in the stainless steel pot. Ran out of propane just before boil. Luckily I had a backup on hand. Added .5 gallons hot water at ~7 minutes.


brewDate: 2014-12-06T10:32:22
fermentDate: CURRENT_DATETIME
notes:
Reverse BIAB. @45 min 151.2* F, did not reheat, @30 min, 147.3*, heated to 152.2*. @15 min 151.5, did not reheat. @ 0 min, 146.6*. :-/ Paint strainer bags from Home Depot (Workforce) are the bad ones that don't fit my kettle. Had to drain and sparge in a brew bucket. Get the Lowe's ones. Since I now have a 600 and 400 micron filter, I'm dumping hops directly into kettle. First time using the filters. No hop bag with the filters is no beuno. It clogged up too easily.


brewDate: 2014-12-27T10:36:04
fermentDate: CURRENT_DATETIME
notes:
Changed up Sturgeon recipe to make it a little more my own. It's now really a pale ale, instead of an IPA (lower IBU/ABV). Reverse BIAB. Mashed in at 154.4 (target 152*), not sure how I messed up my strike water. @45 min 150.8*, heated to 153.3. @30 min 149.7, heated to 152.4*. @15 min 150.6, heated to 153.1*. @0 min 149.9*. Didn't use mylar blanket. Need to get some Reflectix for next brew day to hopefully get these mash temps in check. First time doing a first wort hop. Added a total of 1 gallon during boil. Was boiling a little harder than normal. Second time trying to use filters, second time failing. I'm giving up on using them. I used hop socks and everything, clogged almost immediately. Aerated with paint mixer, because I found it again. Yay! Overall good brew day. I really need to start using 85 as my efficiency. This reverse BIAB is just way too efficient.


brewDate: 2015-01-25T13:21:07
fermentDate: CURRENT_DATETIME
notes:
Mashed in @ 154.5*. First time using Reflectix. Was only going to do a 45 min mash. Didn't check temp until 45 min, and it had dropped to 147.5*. Dammit. The reflectix didn't work nearly as well as I had hoped. Heated it up to 156*, and going to give it 10 more minutes.


brewDate: 2015-02-07T10:39:53
fermentDate: CURRENT_DATETIME
notes:
Mashed in at 154.5*. 151.8* @ 45 min. Heated to 153.5* 151.5 @ 25 min, heated to 153.6* 151.3@0 min. Added 1/2 gal mid-boil, 1/4 gal while cooling. Damn these high efficiencies. 14.8 ibu adjusted


brewDate: 2015-02-14T10:41:55
fermentDate: CURRENT_DATETIME
notes:
I found the upper limits of my system. I mashed in with my regular 4 gallons, and hit my target temp perfectly. Unfortunately, it was then the consistency of oatmeal. I figured that'd be no good, so added 1 gallon of water. Much better consistency. BUT, it was near impossible to get it back up to temp. It was about 1.5 inches from the top of the kettle, and I spilled a bit. I did get the temp right, and I hope it's fine. Mashed in at 156.5*. Did not stir at all during mash. End temp was 156.2*. Apparently a lot of grain and no headspace keeps temp better (with the help of reflectix). Poured 2 gallons of hot water over grain to sparge, instead of dump sparging. I keep understimating my efficiency. I figured with such a high gravity, my efficiency would suffer. Nope. Added 1/2 gal of water before boil, after FWH. Added 1/2 gal at 30 min. Boil has been wonky because of how cold it is today. Added ~1/4 gal at 5 min to bring it up to 6 gallons. The long hose was frozen, so I had to use both my little hoses. This required moving the wort into the driveway. Not something I wanted to do, with all the ice and 5 gallons of boiling wort, but you gotta do what you gotta do. No accidents, so that's good. Not sure how, but I ended up with 5.5 gal after cooling the wort. Maybe the wort chiller adds a lot more volume than I thought. Added  a little less than 1/2 gal to cooled wort. Something is screwy. Every time I check the SG, with either the refrac or hydrometer it's different. :-/ I think I got them both agreeing it is 1.074. Bummer. I guess I shouldn't have added the extra water. Damn. Oh well, I'm sure it will still be good.


brewDate: 2015-02-21T11:15:11
fermentDate: CURRENT_DATETIME
notes:
Mashed in at 152.6* @ 25 min 147*, heated to 150.9*. Added .5 gal to boil @ 5 min. Brought wort into the kitchen to chill. I didn't want to try and mess with the frozen hoses and ice up my driveway more. Not sure how I messed up the OG so bad. Oh well. It was a little higher than it really should have been anyway. So, I'm a big dummy. I poured the wort in my bucket before sanitizing it. I dumped it back into the kettle, then back into the bucket after sanitizing it, but I'm sure any damage was already done. Luckily, I did just finish cleaning it, so hopefully the risk is minimal. I'm also using yeast that says it expires 2/2015. Hopefully all goes well. Everything was going so well, until the end here. Fermenting @ 66*.


# instruction

name: Pre-boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should now have 0.000 tsp wort. Add 3.000 gal water to the kettle, bringing pre-boil volume to 3.000 gal.


name: Boil/steep fermentables
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
Boil or steep 8.000 oz Caramel/Crystal Malt - 60L, 6.000 oz Chocolate Malt (UK), 4.000 oz Special Roast, 1.000 lb Light Dry Extract, .


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have 2.500 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.500 gal top up water into primary.
The final volume in the primary is 5.000 gal.


name: Pre-boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should now have 0.000 tsp wort. Add 5.500 gal water to the kettle, bringing pre-boil volume to 5.500 gal.


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have 5.000 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
The final volume in the primary is 5.000 gal.


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have -2.399 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
The final volume in the primary is -2.649 gal.


name: Add grains
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
Add 6.000 lb White Wheat Malt, 4.000 lb Briess - 2 Row Brewers Malt, 4.000 lb Briess - 2 Row Brewers Malt, 4.000 lb Briess - 2 Row Brewers Malt, to the mash tun.


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have -1.300 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
The final volume in the primary is -1.550 gal.


name: Boil/steep fermentables
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
Boil or steep 1.071 lb Roasted Barley, 12.857 oz Caramel/Crystal Malt - 60L, 12.857 oz Chocolate Malt (US), .


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have -1.799 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
The final volume in the primary is -2.049 gal.


name: Add grains
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
Add 10.500 lb Pale Malt (2 Row) UK, 14.500 oz Roasted Barley, 10.000 oz Special B Malt, 7.500 oz Chocolate Malt (US), 5.000 oz Cara-Pils/Dextrine, to the mash tun.


name: Post boil
hasTimer: false
timerValue: 00:00:00
completed: false
directions:
You should have -1.666 gal wort post-boil.
You anticipate losing 1.000 qt to trub and chiller loss.
The final volume in the primary is -1.916 gal.


# recipe

name: Bt: California Common
type: All Grain
assistant_brewer: Brewtarget: free beer software
date: 2012-12-23
folder: /brewtarget
notes:
This California Common is hopped to be bitter, but not overwhelmingly so. The malt tastes and smells of toast, grain, and caramel, and finishes dry. 


name: Bt: Extra Special Bitter
type: All Grain
assistant_brewer: Brewtarget: free beer software
date: 2012-12-23
folder: /brewtarget
notes:
This beer has pronounced caramelly sweetness, contrasted against significant hop bitterness as well as complex toasted aromas.


name: Extract - Session English Mild
type: All Grain
brewer: Bob at homebrewtalk.com
assistant_brewer: Brewtarget: free beer software
date: 20/1/2008
forced_carb: false
taste_notes:
This beer is light-bodied, smooth and easy-drinking. Malt character comes through nicely, just enough to keep you interested, but not enough to overwhelm the drinker. I modified the recipe recently from the original - over ten years old - to replace the dark extract with light, reflecting modern practice. I must have hit it, because nothing has changed in terms of flavor!


name: Starbuck's Stout
type: All Grain
brewer: John Wesorick
assistant_brewer: Jim Hudson
date: 18/1/2013
forced_carb: false
notes:
Either pitch two packages of Safale S-04 or create starter. Cold brew Kona coffee to be added at bottling.


name: The Black Pearl Pirate Strong Ale
type: All Grain
brewer: Nobody
assistant_brewer: Brewtarget: free beer software
date: 5/3/2013
forced_carb: false
notes:
Soak french oak chips (medium toast) in Myers Dark Rum for 3 weeks before putting them into secondary. Also add 1 vanilla bean to secondary, cut to expose seeds.


