Ollie Posted October 4, 2011 Share Posted October 4, 2011 Hey fellas, I want to make myself a beer using Amarillo and Cascade Hops. I have never used them and see lots of you experimenting with them, I have been told they will replicate an American Style Ale is that true? The only US beer i have tried is Bud, and it is like piss water so i hope the below recipe I have planned is not going to be like that. Please shout out to me if it is and I will not make it!!! Recipe: 1.5kg light dry malt 1.5kg liquid malt 30g Amarillo @ 60mins 15g Amarillo @ 25mins 25g Cascade @ 15mins US-05 Yeast 22L Anyone made anything like this?? I would love some suggestions here if you reckon I could tweak something to produce a better beer!!! As always love the input so don't be shy to tell me it is going to be crap if you think it is [biggrin] Thanks in advance guys. Ollie Link to comment Share on other sites More sharing options...
NewtownClown Posted October 4, 2011 Share Posted October 4, 2011 Relax, you will produce a fine beer with that recipe. Very much in the style of a west coast pale ale - a commercial example would be Sierra Nevada Pale Ale. This is diametrically opposite to an American lager like Bud. In fact to produce Bud, I believe one requires a clowder of cats urinating in the fermenter every other day... Link to comment Share on other sites More sharing options...
Ollie Posted October 4, 2011 Author Share Posted October 4, 2011 Newton, Thanks for the reply... I was originally planning on using a re-cultured coopers yeast but the bloke in the brew store told me to use a US-05 (from the packet). My experience is limited but from what I understood typically you get a better beer if you use a better yeast and I thought the packet yeasts can tend to be a little sub-standard hence people re-culture or buy wylabs etc. Do you think I could use a re-culture or is it not the right type of yeast for this beer?? Cheers Link to comment Share on other sites More sharing options...
NewtownClown Posted October 4, 2011 Share Posted October 4, 2011 Go with the US-05, yeast plays a big part in the style of a beer and the US-05 works very well. Remember, you can re-culture the 05 from your bottles - I am about to pitch the fourth generation of 05 that I bought late last year. I swear it improves, ie higher attenuation, flocculates more and a lower lag time Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 4, 2011 Share Posted October 4, 2011 It is up to you Ollie. A re-culture will go fine but I reckon US-05 or it's equivalent would be best. I use US-05 (or it's equivalent [biggrin] ) for nearly all of my pale ales. Link to comment Share on other sites More sharing options...
Ollie Posted October 4, 2011 Author Share Posted October 4, 2011 Newtown - My US-05 is just a sachet of dried yeast. I did not buy one of the wet smack packs or anything, are you suggesting I wash this once the brew is done and re-use it? Muddy - Out of interest do you even use the US-05 when you make your Sparkling Ale or Pale Ale clones and not a Coopers yeast? If so is it a wet yeast you purchased on-line or from the brew shop or is it just the sachet as I mentioned above? Cheers fellas! Link to comment Share on other sites More sharing options...
NewtownClown Posted October 4, 2011 Share Posted October 4, 2011 Should have clarified, sorry. Yes, re-culture from your bottles once you start drinking the brew (or rinse the yeast from the trub in the fermenter after bottling - a lot more fiddly) Fermentis US-05 is only available dry, and one of the very few dry yeasts that I really like. There are equivalent Wyeast and Whitelabs versions (liquid), but I believe the US-05 to be a very fine yeast. Link to comment Share on other sites More sharing options...
Ollie Posted October 4, 2011 Author Share Posted October 4, 2011 Awesome, thanks Newtown. As I keg I will have to wash the yeast from the trub - painful but not too bad - sometimes anyway [bandit] Link to comment Share on other sites More sharing options...
Guest Posted October 4, 2011 Share Posted October 4, 2011 or take a sanatised cup/jar full from the trub and pitch that in the next brew if you plan to ferment back to back brews. Saves a lot of stuffing around imo. Nevertheless if you are using 19l cornys and have a 22L wort then surely you should be able to get at least 1 bottle from it???... Link to comment Share on other sites More sharing options...
Ollie Posted October 4, 2011 Author Share Posted October 4, 2011 Nevertheless if you are using 19l cornys and have a 22L wort then surely you should be able to get at least 1 bottle from it???... Treu Bill, very true [innocent] Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 4, 2011 Share Posted October 4, 2011 Muddy - Out of interest do you even use the US-05 when you make your Sparkling Ale or Pale Ale clones and not a Coopers yeast? I only use re-cultured coopers yeast to make Sparkling Ale as it is an essential ingredient but I reckon I'm gonna stop making them as they all turn out too sweet - I've just made one to a different recipe but it still turned out wrong. As for Coopers Pale Ale - I am really not a fan at all [sick]...not even close to being the nectar of the gods that their commercial Sparkling Ale is [rightful] When it comes to Pale Ales I only really make American pale ales. Link to comment Share on other sites More sharing options...
jasond4 Posted October 4, 2011 Share Posted October 4, 2011 or take a sanatised cup/jar full from the trub and pitch that in the next brew if you plan to ferment back to back brews. Saves a lot of stuffing around imo. Nevertheless if you are using 19l cornys and have a 22L wort then surely you should be able to get at least 1 bottle from it???... I use the Corney kegs and with a 23L brew I always get 4 king browns (750ml bottles) no problem then I do as you say and re-start the yeast from those 4 bottles[happy] Link to comment Share on other sites More sharing options...
Ollie Posted October 5, 2011 Author Share Posted October 5, 2011 [i use the Corney kegs and with a 23L brew I always get 4 king browns (750ml bottles) no problem then I do as you say and re-start the yeast from those 4 bottles[happy] Jason, Just out of interest do you decant the 4 king browns into jugs or similar and use the yeast cake from all 4 bottles to create your starter? ... If so what is your first step up amount? 100ml? Assuming you drink the liquid gold in one go yeah? Otherwise you might risk them going flat [bandit] Link to comment Share on other sites More sharing options...
Guest Posted October 5, 2011 Share Posted October 5, 2011 You can either start with just one bottle if you want or if you are going to do all 4 then you don't have to drink them straight away provided you keep the yeast in a sanitary state you should be fine. Link to comment Share on other sites More sharing options...
jasond4 Posted October 5, 2011 Share Posted October 5, 2011 Ollie I do 2 bottles at a time, mix the yeast from 1 bottle to the next. So if I drank 4 bottles I would have 2 yeast starters. I then add about 400mls of cooled boiled water 20-25C, mixed with 2-3 tablespoons of dextrose and add that to the 2 bottles, cover in cling wrap and move them to an area about 20-22C and shake/swirl as often as I walk past it and after 2-3 days it should be up and ready. I do 2 at the same time to just see if all has gone well. And yes I pour them into a jug and replace the cap back on the bottle till I,m ready to get started[biggrin] Link to comment Share on other sites More sharing options...
Ollie Posted October 7, 2011 Author Share Posted October 7, 2011 Jason thanks for the detailed reply... It seems I have been doing it in a way that is not as simple as your method! Cheers buddy![cool] Link to comment Share on other sites More sharing options...
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