US Pale Ale fermented with WLP002

This is what i have come up with for the first attempt at a hoppy beer using WLP 002, its based on the IPA that did well at last years national but just toned down to a pale ale level – well a hoppy US pale a level.

First off the starter – i will pitch 1 vial of WLP002 into a 4L starter on a stir plate and hold it at a temp of about 25-26degC, it should ferment out in under 24 hours, once the yeast has dropped the beer will be decanted off leaving the slurry and maybe 0.5L or less of not very nice tasting starter beer!

This should give about 650billion cells to be pitched in to 50L of wort or a pitching rate of 1.1million cells er ml per degree plato – ish

Here is the recipe for a 50L batch. working on 80% mash efficiency

Grain bill
9.54 kg Pale Malt (2 Row) low colour UK (4.0 EBC) Grain 90.0 %
0.53 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.0 %
0.53 kg Munich Malt (17.7 EBC) Grain 5.0 %

Boil hop additions
6.00 g Chinook [13.00 %] – Boil 90.0 min Hop 4 4.7 IBUs
26.00 g Chinook [13.00 %] – Boil 30.0 min Hop 5 10.3 IBUs
26.00 g Cascade [5.50 %] – Boil 15.0 min Hop 6 1.8 IBUs

Whirlpool hop additions
70.00 g Centennial [10.00 %] – Whirlpool min Hop 7 7.0 IBUs
70.00 g Citra [12.00 %] – Whirlpool Hop 8 8.4 IBUs

70.00 g Centennial [10.00 %] – Dry Hop 3.0 Days Hop 10 0.0 IBUs
70.00 g Citra [12.00 %] – Dry Hop 3.0 Days Hop 11 0.0 IBUs

Gravity, Alcohol Content and Color
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 32.1 IBUs
Est Color: 7.4 EBC

The mash will be at 63degC for 60min, then ramped up and held at 68degC for 10min before being ramped up to 74degC for mash out and sparging.

This will then be followed by a 90min boil, before being transferred to the whirlpool for the whirlpool hop addition and a 30min rest.

The wort will be cooled to 17degC on transfer to the fermenter, oxygenated in the ferment at a rate of 1L per min for 2 min, and the yeast pitched at 17degC and then fermented at 19degC for approx 4days. The temp will then be raised to 20-21degC for a diacetyl rest and dryhopping. Following approximately 4 days the yeast and dryhops will be dropped (once diacetyl rest is complete) and the beer will then be crash cooled for 7days.

Water will be 80%RO and 20 tap, with some salt additions to hit my standard pale ale IPA water profile.

In theory this should be a 14 day beer from mash tun to package, and because the yeast will drop any haze left will just be chill or hop haze and no yeast to muddy the flavor, this haze could then be dealt with using gelatin during the cold crash.

This should be getting brewed next Saturday so will report back with progress



Saison Solera

Back in April 2015 I brewed 2 x 120L batches of the Retribution Saison Provision (Dupont inspired Saison) that was transferred into a one of the Pinot Noir barrels in the garage, I have been tasting it every 4 weeks or so and on the last tasting it had really mellowed out and developed a very small and pleasant vinous note and had taken on a hint of colour/darkened slightly from being aged in the barrel. All in all pretty pleased.

Barrel aged SaisonThe plan is now to draw off 80 -100L of the Saison and to replace it with the next batch. The portion drawn off will be split 3 ways – 40L will be kegged for general drinking, 40L will be aged on Apricot puree with some Brett and Lacto, and the remaining will be bottled.

The next batch of Saison will be brewed to a different grist, the plan this time is to try and leave a little more for the Brett and bacteria in the barrel to set to work on. The grist is based on a commercial beer called West Ashley – the rough grain bill was mentioned on one of the Sour Hour podcasts.

  • 75% Pilsner
  • 10% Wheat
  • 5% Acidulated
  • 7% Vienna
  • 3% Flaked oats

The acidulated malt will be adjusted so I hit the right mash pH, it will be hopped with EKG and then fermented with WLP 565, I will try a blend of 565 and 566 at some point – maybe on the next solera batch.

Following primary fermentation – pitching at 28degC and fermenting at 32-35degC, the beer will be cooled to try and drop as much of the yeast as possible then transferred to the barrel at which point I will add some additional Brett and Lacto to the barrel. I’m going to try/would like too develop a slightly tart and funky character to the Saison – maybe a more traditional farmhouse character? The IBU’s are a little high for the Lacto to do much though, so this lactic sharpness/character may have to be achieved through blending.