White Labs Irish Ale Yeast (WLP004)

Characteristics

From the White Labs Website : "This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale."

Great for those Murphy's Stout or Oatmeal Stout creations. Be sure to use a good pitch of this yeast to avoid excess esters that can come with WLP004 from under pitching.

Specifications

Typical Use : Irish Ale, Stout, Porter, Irish Red
Flocculation : Medium to High
Attenuation 64 to74%
Ideal Temperatures : 65° to 68°



All Grain Recipe - Samuel Smith's Oatmeal Stout ::: 1.055/1.014 (5.5 Gal)

Grain Bill (70% Efficiency assumed)

8 lbs. - 2 Row Pale Malt (UK if you have it, but whatever)
1 lb. - Flaked Oats
1/2 lb. - Crystal Malt (60L)
1/2 lb. - Chocolate Malt
1/4 lb. - Roasted Barley

Hop Schedule (31 IBU)

1.75 oz. - East Kent Goldings - 90 min.

Yeast

White Labs Irish Ale Yeast (WLP004) - 1800 ml starter

Mash/Sparge/Boil

Mash at 151° for 60 min.
Sparge as usual
Boil for 90 minutes (remember to compensate your water)
Cool and ferment at 65° to 68°

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