Yeast Test Recipe

Classification: pale ale, extract

Source: Jeff Casey (casey@alcvax.pfc.mit.edu) Issue #512, 10/8/90

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

Procedure:

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