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Danstar London ESB and Mash Temperature

Discussion in 'All Grain Brewing' started by cpsmusic, 4/11/18.

 

  1. cpsmusic

    Well-Known Member

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    Posted 4/11/18
    Hi Folks,

    In my quest to produce a decent ESB I thought I'd try using Danstar London ESB yeast. This yeast doesn't ferment maltotriose so Lallemand suggest using a lower mash temperature as a way to ensure better attenuation.

    >London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose
    >units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result
    >will be fuller body and residual sweetness in beer. Be advised to adjust gravities and
    >mash temperatures according to desired result.

    Just wondering what mash temperature would be best for this?

    The recipe I'm planning to use is something like this:

    80% English Pale Ale Malt
    10% Munich I
    5% Victory or Biscuit
    5% Medium Crystal

    Cheers,

    Chris
     
  2. Wobbly74

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    Posted 6/11/18
    The last time I used this in a bitter I mashed at 63C and ended up with 68% attenuation...
     
  3. Georgedgerton

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    Posted 13/11/18
    I put an ordinary bitter down with this yeast (mash temp averaged 65 c + a little) used two 11grm packs in 20 litres, and the whole thing was done and dusted in 2 days leaving a finishing gravity of .008 from .040. One of the fastest fermentations I have ever had; including keeping it within temp guidelines, which was interesting due to the rapid rise in the quick fermentation; but at at the end of the day it has shaped up to be a good, clean, session brew
     

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