Yeast Choices For An Ale...?

[gibbocore]

Hi Guys,

I'm putting down a brew this weekend and have two yeast cultures on hand to choose from and was about to make a starter.

The recipe below has some fairly out there grains and i really want to be able to taste the malt aromatics from the carared and halcyon so am wondering if i should go with, 1469 or 1272? I know both yeasts will pretty much determine the style of beer i make but i want the d-sazz to stand out also which is why i am slightly leaning towards the 1272, but an english style yeast might work better with the crystal, but can tend to scrub hop aroma. DESCISIONSDESCISIONS!!!
Oh and was also thinking about doing a protien rest and decoction step up to sacc temp, just to facilitate the rest and it helps with both my attenuation and efficiancy.

Rangale Pale
American Pale Ale

Type: All Grain
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88 L
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.8 %
1.00 kg Wheat Malt, Ger (3.2 EBC) Grain 21.3 %
0.50 kg Carared (39.4 EBC) Grain 10.6 %
0.20 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4.3 %
20.00 gm Simcoe [13.00%] (60 min) Hops 30.2 IBU
20.00 gm D-Sazz [5.40%] (10 min) Hops 4.6 IBU
20.00 gm D-Sazz [5.40%] (30 min) (Aroma Hop-Steep) Hops -



Beer Profile

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 34.8 IBU
Est Color: 16.2 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 4.70 kg
Sparge Water: 14.41 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 12.26 L of water at 71.8 C 64.0 C 60 min
Mash Out Add 6.86 L of water at 98.7 C 75.0 C 10 min

 

[therook]

Hi Guys,

I'm putting down a brew this weekend and have two yeast cultures on hand to choose from and was about to make a starter.

The recipe below has some fairly out there grains and i really want to be able to taste the malt aromatics from the carared and halcyon so am wondering if i should go with, 1469 or 1272? I know both yeasts will pretty much determine the style of beer i make but i want the d-sazz to stand out also which is why i am slightly leaning towards the 1272, but an english style yeast might work better with the crystal, but can tend to scrub hop aroma. DESCISIONSDESCISIONS!!!
Oh and was also thinking about doing a protien rest and decoction step up to sacc temp, just to facilitate the rest and it helps with both my attenuation and efficiancy.

Rangale Pale
American Pale Ale

Type: All Grain
Batch Size: 22.00 L
Brewer: Gibbo
Boil Size: 27.88 L
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.8 %
1.00 kg Wheat Malt, Ger (3.2 EBC) Grain 21.3 %
0.50 kg Carared (39.4 EBC) Grain 10.6 %
0.20 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4.3 %
20.00 gm Simcoe [13.00%] (60 min) Hops 30.2 IBU
20.00 gm D-Sazz [5.40%] (10 min) Hops 4.6 IBU
20.00 gm D-Sazz [5.40%] (30 min) (Aroma Hop-Steep) Hops -



Beer Profile

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 34.8 IBU
Est Color: 16.2 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 4.70 kg
Sparge Water: 14.41 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 12.26 L of water at 71.8 C 64.0 C 60 min
Mash Out Add 6.86 L of water at 98.7 C 75.0 C 10 min

Split the batch and use both yeasts

Rook

 

[gibbocore]

rook, mate, thats a great idea, only one problem, i keg and simply do not have the patience to bottle.

I'm making my second ever lager atm and its killing me, at this rate of hydrometer sampling, there will be no beer left.

 

[Ronin]

As much as I love (and I mean love) 1469, you are right in that it supresses any hops more than any yeast I've used.

I think 1272 would make an amazing beer with that grain bill. If you want the hops to stand out, use 1272. One of my other other favourites.

With 20% wheat malt a protein rest would be a good idea. Last time I used 1272 I used 30% wheat, did a protein rest and forgot to add whirlfloc. The beer never cleared even after 4 weeks at 2C. At least do the protein rest, if not add a kettle flocculant.

Good luck, looks good.

James

 

[gibbocore]

cheers mate, i think you're right. 1272 it is!

 

[MarkBastard]

split, use both yeasts, then combine?

 

[warrenlw63]

1272 by virtue of the fact you deemed it an APA.

Warren -

 

[tommygun]

1272 in the primary 1469 in the secondary mix em up if you still can't decide!

 

[Bribie G]

Your recipe plus 1469 would make a great Yorkshire bitter... if you subbed all your hops with Fuggles, Goldings, Styrians etc . American Pale and Amber ales are a 1970s invention with the renaissance of American Ale brewing and historically are related to UK bitters but they are meant to showcase US hops. So 1469 would be a backward step on both counts IMHO.

LOve the yeast in a UK context, currently in a Tyneside Brown Ale.

 

[gibbocore]

Your recipe plus 1469 would make a great Yorkshire bitter... if you subbed all your hops with Fuggles, Goldings, Styrians etc . American Pale and Amber ales are a 1970s invention with the renaissance of American Ale brewing and historically are related to UK bitters but they are meant to showcase US hops. So 1469 would be a backward step on both counts IMHO.

This is exactly my conundrum, i love the malt profile of UK bitters and want the caramels/malts/toffee to stand out, however i also love big aromatic APA style hops.