Ipa Mash Profile And Ferment Temp.

[brewguts]

Hi guys

Just fishing for other opinions on an IPA mash profile and fermentation regime for the following recipe

I'm thinking of fermenting @ 22*C but am not sure what the effect will be, having only fermented @19*C with this yeast (Wyeast Labs #1968)

cheers

al

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #31 Worthington White Shield Clone
Brewer: Alastair Sedgwick
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.17 L
Estimated OG: 1.055 SG
Estimated Color: 17.5 EBC
Estimated IBU: 41.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.65 kg Pale Malt, Maris Otter (Thomas Fawctt) (5.Grain 82.71 %
0.31 kg Crystal Malt, Pale (Thomas Fawcett) (90.0 Grain 7.02 %
0.01 kg Black Malt (Thomas Fawcett) (1300.0 EBC) Grain 0.25 %
5.00 gm Northern Brewer '09 [11.40 %] (90 min) Hops 7.6 IBU
30.00 gm Challenger '08 [6.10 %] (90 min) Hops 24.4 IBU
25.00 gm Northdown '06 [8.10 %] (10 min) Hops 9.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
0.44 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 10.03 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.97 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 97.1 C 78.0 C


Notes:
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[felten]

With the 1968 I would stick with pitching low, but raise it up towards the end of ferment to make sure it cleans up after itself.

 

[warra48]

I agree with felten.

Also, I make sure I rouse this yeast for the first couple of weeks in the fermenter. If you don't do that, it will give the appearance of having finished, as it drops out really quickly, but it will then knock off another point or two after you've bottled or kegged.
I carbonate my brews at the low end with this yeast. They always carbonate adequately.

It's a lovely yeast, one of my favourites. Recipe looks nice.

 

[brewguts]

Just pulled this from the wyeast site re 1968

"A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74F (21-23 C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration."

i have noticed this fruityness before in a Wadworths 6X clone, fermented @ 19*C

 

[goomboogo]

With the attenuation capabilities of this yeast in mind I would probably mash a degree or two lower than the 67c in your recipe.