Us56 Dry Yeast In An Alt?

[Tony]

Hi all

Im thinking of doing an alt but wont be using liquid yeasts for a while so dry it is for now.

Will the US56 dry yeast be a fair yeast to use in na Alt.

I know its clean and neutral but ive never tried an Alt to know what they should be like.

The BJCP guidlined say an atenuative clean ale yeast so i guess its the obvions choice but im just interested in what you all think

cheers

 

[warrenlw63]

G'day Tony

Probably not totally true to style but will make a fantastic Alt all the same.

Using lots of Munich?

Warren -

 

[jayse]

Its not one yeast I would go around suggesting when making up the ultimate ALT but saying that it still would work quite well indeed I'am sure.

I made one with wlp800 east coast ale yeast before and that came up great so I'am almost 100% certian the US56 would work just as well.


Boozed, broozed and broken boned.
Jayse

 

[Voosher]

G'day Tony

Probably not totally true to style but will make a fantastic Alt all the same.

Using lots of Munich?

Warren -

I think you're thinking what I'm thinking.
If I was using US-56 instead of Wyeast 1007 for an Alt I would up the Munich a tad. 1007 will highlight the malt, US-56 not quite so much.

 

[Batz]

If you want a dry yeast for an Alt. Nottingham is you yeast.in fact I use this for all mt Altbiers.


Batz

 

[dicko]

Hi all

Im thinking of doing an alt but wont be using liquid yeasts for a while so dry it is for now.

Will the US56 dry yeast be a fair yeast to use in na Alt.

I know its clean and neutral but ive never tried an Alt to know what they should be like.

The BJCP guidlined say an atenuative clean ale yeast so i guess its the obvions choice but im just interested in what you all think

cheers

Hi Tony,
I did an Alt with a 1056 yeast that rated 2nd place in the state comp in 2005 and I have done the same beer since with the US 56 and I recon it came out better.
I use a bit of dark Munich to add that extra malt flavour.
Give it a go, I'm sure that you will get a good result.
Cheers

 

[Tony]

thanks guys

here is what i was going to do.

I might drop the pils and just use munich and viemma all the way then

what do you all recon?

Bull Dust Alt

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.70
Anticipated OG: 1.050 Plato: 12.37
Anticipated EBC: 27.3
Anticipated IBU: 47.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
56.1 6.00 kg. Weyermann Munich I Germany 1.038 15
23.4 2.50 kg. Weyermann Vienna Germany 1.038 7
18.7 2.00 kg. JWM Export Pilsner Australia 1.037 3
0.9 0.10 kg. Weyermann Carafa Special I Germany 1.036 850
0.9 0.10 kg. JWM Roasted Wheat Australia 1.032 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Spalter Spalt Pellet 3.50 17.2 First WH
180.00 g. Spalter Spalt Pellet 3.50 30.2 45 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 5 Min.(boil)


Yeast
-----

US56

 

[Stuster]

Strange you should ask this as I bottled an alt with US56 just last night. Tasted good to me. I did use 40% dark munich which may have helped out with the malty flavour.

 

[mikem108]

Thinking of doing an Alt with K97, this is supposed to be an Alt yeast?

Anyone tried it? Should I just stick with '56

 

[DJR]

Thinking of doing an Alt with K97, this is supposed to be an Alt yeast?

Anyone tried it? Should I just stick with '56

Yeah i think so, K97=alt yeast. Can give you some WLP036 Dusseldorf Alt if you want

 

[Tony]

Well ive decided to pospone the Alt till i can use the right yeast and brew an APA (gasp shock horror)

It will be based on the skunk fart but with some noble hops mixed in with all those yanky "c" words

cheers