This strain is more fruity than California Ale yeast and slightly more flocculent. A quick search of the White Labs website yielded the following description:įrom Northern California. I’d used most of the liquid yeasts carried by this particular shop, which is only White Labs, but there was one my eyes kept falling on that I hadn’t played with: WLP051 California Ale V yeast (051). Since I’d be fermenting the 090 batch at its sweet spot of 66☏ and the other carboy would be in the same chamber, I knew I’d have to go with another ale yeast that worked well at that temp. – Cold crash for 24+ hours after FG is stable (10-14 days) then kegĪgain, Tommy was most interested in how San Diego Super Yeast (090) would play with the honey malt and Fuggles hops, but I wanted to get 2 kegs of somewhat different beer out of this batch, so I made the trek to a local homebrew shop to peruse the yeast selection. – Ferment at 66☏ for 3-4 days then allow to free rise up to 72° over the next week – Chill to 64☏ prior to pitching yeast starter – Mash at 153☏ for 60 minutes (7.75 gallons) House of Pendragon Honey Blonde Ale Test Batchĩ1.00 g Fuggles – Flameout/Whirlpool (15 minute steep) One of his main goals was to make a palatable craft beer for those who perhaps aren’t necessarily into tooth-enamel-removing IPA or coffee-infused Stout. He shot me the recipe he’d worked out, which I scaled down to my 10 gallon system: While the original HoP Blonde is delicious, Tommy was interested in creating a beer with a slightly cleaner yeast profile, a slight balance toward the malt, and a subtle touch of honey character. I love this stuff, plain and simple, and the fact Tommy is starting to use it in more of his beers makes me want to have children with him. While a decidedly tasty beer, he has grown rather fond of a different yeast, one that some experience as fickle and tough to work with, a yeast I’ve been touting for the last few years because of how truly incredible it is: Tommy has been making HoP English Blonde Ale, fermented with WLP007 Dry English Ale yeast, since the tasting room opened. When Tommy, owner/brewer of House of Pendragon Brewing Company, asked me to brew up a test batch of a new Honey Blonde Ale recipe he was working on, I jumped at the opportunity and thought this would be a fun one to test out a yeast I’d never used. I’ve always enjoyed split-batch yeast comparisons for two main reasons: it’s an easy way to get 2 somewhat different beers out of a single batch of wort and it satiates my desire for experimentation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |