Hey guys. While not trying to make this an all out clone (which it is far from) my latest batch of Willamette Sparkling Ale has flavour characteristics that are strikingly similar to CSA. I found a protein rest at 55 degrees for 20 minutes always seems to give me better attenuation.
For the record I used 5.7% sugar (I used Cooper's brewing sugar LOL!) in mine and say it would be spot on. If you were to sub the hops in this one for POR you'd go very close. I also lightly caramelised the first runnings to deepen the colour which probably sits a shade darker than the Promash specs. FWIW the actual colour is similar to CSA too.
What I find with this yeast is while a bit of it is still in suspension (takes a little while to clear) the flavours are more authentic when the beer is lightly hazy. As it clears over time the flavours always become a little more neutral.
Thanks for the great findings Braufrau.
I have to concur I think the strain we take from the bottle is similar if not entirely the same as the primary strain. Near enough for me anyway.
WSA
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-B Light Hybrid Beer, Blonde Ale
Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 4 Max Clr: 12 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 8.70
Anticipated OG: 1.056 Plato: 13.86
Anticipated EBC: 14.3
Anticipated IBU: 27.6
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.06 L
Pre-Boil Gravity: 1.044 SG 10.85 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.0 8.00 kg. JWM Traditional Ale Malt Australia 1.038 8
2.3 0.20 kg. Weyermann CaraWheat Germany 1.037 160
5.7 0.50 kg. Corn Sugar Generic 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Wye Target Pellet 10.00 24.8 60 min.
20.00 g. Willamette Pellet 4.60 1.7 15 min.
20.00 g. Willamette Pellet 4.60 1.1 5 min.
Yeast
-----
Coopers Australian Ale
Water Profile
-------------
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Name:
Total Grain kg: 8.20
Total Water Qts: 13.00 - Before Additional Infusions
Total Water L: 12.30 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 20 55 55 Infuse 64 12.30 1.50
Sacc Rest 5 60 65 65 Infuse 90 6.29 2.27
Total Water Qts: 19.65 - After Additional Infusions
Total Water L: 18.59 - After Additional Infusions
Total Mash Volume L: 24.07 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Notes
-----
Lightly caramelised the first runnings
Warren -
