Substituting Dry Yeast With A Liquid

[Archie]

Gday Everyone,
Well I am just putting a recipe together for a Honey Wheat Ale. the recipe i am basing mine off uses a saflager s-23 dry yeast to ferment with. I would prefer to use a liquid started. What would you recommend using for this brew i think i might use the Wyeast 1007 German Ale Yeast.
Any input would be great

Archie :blink:

 

[neonmeate]

you could also try american hefeweizen WLP 320

 

[Voosher]

you could also try american hefeweizen WLP 320

... which, if it's Wyeast you're after, is the 1010 which I would have suggested...

Perhaps you could post your recipe. That will enable more considered suggestions.

 

[Archie]

Okay sure i will get it together and post it shortly

 

[Archie]

Well here is my recipe,
Anyone please feel free to ad input etc

Beez Neez Honey Wheat Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 5.00
Anticipated OG: 1.063 Plato: 15.43
Anticipated SRM: 5.4
Anticipated IBU: 22.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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 SRM
-----------------------------------------------------------------------------
40.0 2.00 kg. JWM Wheat Malt Australia 1.040 2
60.0 3.00 kg. JWM Traditional Ale Malt Australia 1.038 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 10.00 17.2 60 min.
20.00 g. Saazer Pellet 4.30 5.0 20 min.
5.00 g. Pride of Ringwood Whole 10.00 0.0 0 min.


Yeast
-----

WYeast 1010 American Wheat




Cheers

 

[Batz]

Gday Everyone,
Well I am just putting a recipe together for a Honey Wheat Ale.


Any input would be great

Archie :blink:

Any input ?
Don't do it !
Forget about Wheat Beer.....brew something that you will enjoy drinking.Something that won't taste of seagulls vomit,any Ale or Lager would do.
But don't worry your not the first to fall for this 'wheatie' trap.

Cheers
Batz

 

[Guest Lurker]

Teehee. Go Batz.

 

[Kai]

If you're wanting it to be like beez neez, then 1007 would be fine.

 

[BigAl]

Sounds like youve had serious wheat beer OD before batz :blink: Its a taste left to the warmer months of summer.

 

[Voosher]

Am I missing something?
Where's the honey flavour coming from?


I may be inclined to go 50/50 Wheat and Pale with the 1007 or as it is with the 1010.

 

[Archie]

Cheers All I think i may go as it is with the 1010.
The honey is coming from the 1kg of honey i will add into the seondary fermenter after a short boil with 1kg of water

Thanks for the input all

Arch

 

[Ross]

The honey is coming from the 1kg of honey i will add into the seondary fermenter after a short boil with 1kg of water

Arch

That's going to be one alcoholic wheatie :blink: Hope she turns out good for you....

Cheers Ross

 

[Archie]

Hiya Ross,
Do you think I should lessen the amount of grain in my grain bill. This will be my most alcoholic beer if i go with what i have for my ingredients so far. Is it overkill

 

[Trough Lolly]

Cheers All I think i may go as it is with the 1010.
The honey is coming from the 1kg of honey i will add into the seondary fermenter after a short boil with 1kg of water

Thanks for the input all

Arch

So let me see if I've got this right....You're pitching the 1010 yeast into a 1.063 wort, fermenting that down to somewhere around 1.016 and then tossing in some honey, once you've racked the beer to secondary?

I've no experience with 1010 so I'll leave that to the experts, but my instincts are telling me to look for a strain that will handle a infusion of sugars in a somewhat hostile (read ethanol present) environment. Is this where we reach for the champagne yeast or visit the local meadery???? h34r:

TL