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Yeast Test Recipe

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Yeast Test Recipe

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Beer Style: American Pale Ale  (10A)
Recipe Type: extract
Yield: 5 US gallons

American Pale Ale

Description:

This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast.

Ingredients:

  • 6.6 pounds, M&F light unhopped malt extract
  • 3/4 pounds, M&F light unhopped spray
  • 3/4 pound, crystal malt
  • 1 teaspoon, gypsum
  • 2 ounces, clusters hops (boil)
  • 1/2 ounce, cascades hops (finish)
  • ale yeast

Click to Print Recipe

Procedure:

This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil.

Source:

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