Hello all,
New to brew, this is my 4th batch.
I am about to brew a bel pale ale (Ommegang Rare VOS clone) using extract with steeped grains and Wyeast 1388. (3gal boil, 5gal batch, anticipated SG 1.051 - but I may go to ~1.060 to get Rare VOS ABV of >6%)
Wyeastlab Desc. 1388:
"1388 Belgian Strong Ale Yeast. Classic yeast for style. Robust flavor profile with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish. Flocculation - low; apparent attenuation
73-77%. (65-75? F, 18-24? C)"
My question is about what yeast characteristics/effects will be more evident at either end of the temperature scale (65-75? F, 18-24? C)". I am hoping to get tartness. I would be doing a glass primary for 2 wks (14days), bottle 5oz corn sugar, and condition for ... (suggestions?)
Cheers!
PS: different topic: when entering extracts with steeped grains recipes into an automated tool you can keep default or adjust brewhouse efficency. I know it is important for all grain to get actual efficiency but how do you formulate efficiency for extracts with steeped grains? (5lb DME, 3.5 grain)
Yeast ferment characteristics at either end of temp range
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