White Labs WLP059 Melbourne Ale yeast to be released

Discussion in 'Yeast' started by Korev, 7/3/17.

 

  1. Carboy

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    Posted 27/11/17
    I was just given a vial from a good mate. Of those who have brewed with this yeast what is the recommendation for the best style of beer to brew, I'd like to brew something that complements these yeast and does it justice

    Thank you in advance for any advice.

    Cheers
    Carboy
     
  2. Bribie G

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    Posted 27/11/17
    An old school XXX Aussie Ale from the post war era would be the go.. six o'clock swill at the Exchange / Tatts / Royal / Station Hotel where Grand Pops drank when he was an apprentice loco driver and all that stuff.

    4.5% ABV

    Sulphates in water
    Australian Base Malt 69 degree mash.
    800g of sugar
    Cluster single addition to 20 IBU
    (or POR for a more modern example)

    Ferment at 18, cold crash for a week.
    Add a tsp of Parisian Essence for a bit of colour if you wish.

    Learn how to do two up.
     
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  3. Batz

    Batz Brewery...Hand crafted beers from the 'Batcav Moderating

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    Posted 27/11/17
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  4. Danscraftbeer

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    Posted 7/12/17
    Just giving this yeast another thumbs up. I used it for an all grain Hoppy Ale. This yeast does have a tang. Its a complimentary tang IMO. Very happy with this green beer so far it should be great by crissy!.
    40lt. 83% Brew House Efficiency. Esky Mash.
    MO 90%
    Wheat 8.4%
    Acidulated 1.7%
    Mashed for high body. 62c 20min, Decoctions to 69c over 40min let sit for another um? 60 minutes or something...
    Batch Sparged. Long boil with small first wort addition: 10g Mosaic hops = 7.4 IBU. Adding batch sparges reboiling etc.
    60g Chinook flowers 15m
    40g Mosaic pellets at flame out ~20m
    Chill to 70c
    300g Cascade flowers. Deep whirl break up the flowers to mix it all up well and let sit for 30m at ~70c.
    Chill down to pitch temp and pitch that good yeast and pressure ferment ~5-15psi at ~18c to finish at ~24psi at ~ 21c.

    and then ....
     
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  5. Danscraftbeer

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    Posted 7/12/17
    OG = 1.054
    FG = 1.014 (that is highest for me for pale ale but its good and may be more pleasing for regular people etc)
    IBU = ~33.3 by my software and interpretations
    EBC = ~ 10
    ABV = 5.3%
    Carbonation is around 2.0 at least in pressure ferment. I'd give it 2.2 as a green beer. Kegged at serving pressure (10-12 psi) is the polish over weeks etc.

    Serve cold as beer should be in summer. ~4c. Or less if you can. :cool:
     
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  6. Danscraftbeer

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    Posted 7/12/17
    Melbourne Yeast? Locality? This is something of significance. A yeast that is favourable to the locality, maybe? That's the way of beer evolution through the history yes? Yeast evolution etc.
    I you are to be of BJCP evolution then this definitely has significance. At least on the evolution of beer.
     
  7. captain crumpet

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    Posted 7/12/17
    AusIPA with WLP059. It's bloody good. 20171129_092503.jpg
     
  8. Bribie G

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    Posted 7/12/17
    The provenance for Melbourne No. 1 is described in Bronzed Brews. Whilst I've also used it in an all grain brew, it does very nicely fermenting a high sucrose wort which is what it was bred to do. It could ferment up to 50% cane sugar without "weakening" and be repitched and became a common strain throughout at least Eastern Australia.

    I'd bet my boots that some of the current Megabrewery Ale yeasts such as Tooheys Old are still cousins, nephews etc in this yeast family. Would love to get my hands on some.
     
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  9. Stubbie

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    Posted 8/12/17 at 2:37 AM
    Anyone in Melb consider donating a WLP059 yeast sample, frozen or other wise? Happy to repay a generous favour with a good deed in return.
     
  10. tonz_a_fun

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    Posted 8/12/17 at 5:03 AM
    Hi mate,

    I have one unopened vial if you are interested. In south east.

    Cheers

    Damo
     
  11. TidalPete

    BREWING BY THE BEACH

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    Posted 10/12/17 at 9:27 AM
    1894 Macclesfield XXXK.JPG 1894 Macclesfield XXXK.JPG
    Still a bit of my 1894 Macclesfield XXXK Pale Ale Wannabe left in the keg. Dropped nice & clear a week after the above post.
    This yeast is an excellent choice for chewing up sugaz. Multiple thanks to Peter, London Yeast Bank & White Labs.ITO. :bowdown:
    Doing another recipe from Bronzed Brews early in the New Year.
     
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  12. captain crumpet

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    Posted 11/12/17 at 6:39 AM
    Anyone else noticed the lack of head on their brews with WLP059? It even lacked on an all malt brew.
     
  13. RdeVjun

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    Posted 11/12/17 at 6:44 AM
    CC, maybe wait for it to carbonate? ;) /Only joking.:cheers:
     
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  14. Bribie G

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    Posted 11/12/17 at 7:49 AM
    When I arrived in Australia in the 70s beer was served right up to the top of the glass with a slight slick of foam if that. Ripoff heads seemed to come in in the 90s.
    Maybe a result of new big pubs with the beer pushed with nitro.
     
  15. DJ_L3ThAL

    Such rapp, very bass

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    Posted 11/12/17 at 7:54 AM
    Absolutely not. Mine is a certified cappuccino on the first pour every time. Was only 5% sugaz too.
     
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  16. Batz

    Batz Brewery...Hand crafted beers from the 'Batcav Moderating

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    Posted 11/12/17 at 8:17 AM
    True Bribie, too much head and not enough beer in the glass....barman going to be told.
     
  17. Coldspace

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    Posted 11/12/17 at 9:34 AM
    Only one brew down with sugar and no head probs
     
  18. Danscraftbeer

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    Posted 11/12/17 at 10:04 AM
    Not on mine. Its a good frothy like any all malt beers I've made and mine had ~20% Raw Sugar and ~9% Flaked maize. Finished at 1.007.
    Excellent head and retention too. Mine took a month cold chilling to finally clear though, it was a hazy beer for 3 weeks on tap.
    I've now got a hop bomb all malt brew with the wlp059 and good head and retention on that too although it did finish at 1.013.
     
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  19. Korev

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    Posted 11/12/17 at 10:17 AM
    Not on the Crystal Ale and White Horse PA that I have done so far both with a fair amount of sugar .
    P
     
  20. technobabble66

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    Posted 12/12/17 at 2:45 AM
    Hey, fwiw, there were 3 beers in the Vic Xmas Case Swap this year that used 059 and semi-typical Aussie Bitter with 5-15%(?) sugar. So trawling through that might give a little extra insight into what 059 has done with a few of our beers.

    Some of the relevant posts:
    https://aussiehomebrewer.com/threads/vic-2017-xmas-case-swap-tasting-thread.97180/#post-1490497
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-2#post-1490687
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-2#post-1490741
    (and the next several posts)
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-2#post-1491094
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-3#post-1492021
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-3#post-1492175 (and the next few posts after it)
    https://aussiehomebrewer.com/thread...swap-tasting-thread.97180/page-4#post-1492384

    (and the recipe for mine is in post#81)
     
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