Beer Forum

Last month BYO had recipes for several Stone brews. I was planning on doing the RIS recipe this weekend, but they suggest WLP002 or WLP005 as the yeast to use, but that doesn't seem right to me. OG on this beer is 1.096 and FG is 1.020, which is like 79% attenuation. Seems way too high for those yeast since there is no sugar in this recipe. I was thinking WLP007 English High Gravity might be more appropriate with a lower mash temp. Any suggestions?

Grain bill (5G, 65% Efficiency):
16lb. 14oz. 2-Row
2lb. Amber Malt
1.25lb. Roast Barley
8oz. Black Malt

You can use a clean american ale yeast. WLP001 or Wyeast 1056 are both good choices. If you can find it, try some Wyeast Pacman. If you are intent on using an English style, give WLP004 (Irish Stout yeast). I had success with that on an 1.100+ OG munich barleywine. Just be sure to mash at a lower temperature (150-152°) to make sure you get full attenuation.

Wayne

Thanks for the feedback Wayne.

The recipe called for a 149 mash temp, so I will go with that.

I would up getting some Wyeast 1098 at my LHBS with is the equivalent to the WLP007. We shall see how it goes. I'll post back my results.

try WLP 007
It attenuates like Cal Ale but with the malt profile of 002.
This is my favorite ale yeast.

http://www.whitelabs.com/beer/craft_str ... #ALE_YEAST

WLP007 Dry English Ale Yeast
Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80%
Flocculation: Medium to High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium-High

I quized the brewer (mitch) on this one... I got, "house yeast" - I had heard scotish ale yeast?

I do know it's not Cal Ale.

Ya in the BYO article, Mitch does say they have a proprietary house yeast. He then goes on to say their yeast has English characteristics and suggest WLP002 or WLP005. I just don't see how those yeast can attenuate to the numbers in the recipes the listed out in the article.

You have to make a pretty big starter for this anyway, why not just use 1 vial of WLP001 and 1 vial of WLP002 in the starter? Best of both worlds!

Has anyone tried this with WLP002? I was thinking of brewing it this weekend as I have an ESB finishing up with 002 and would be able to repitch a healthy amount of yeast. I was kind of surprised the FG was so low and think it would probably be ok to finish at 1.025-1.030 with the high amount of hop bitterness & roasted barley. If I recall correctly, the RIS in Brewing Classic Styles as a FG in the 1030s.