17 replies to this topic

[positiveContact]

Are there any favorites out there?  Tried something and it didn't work?

 

One of my favorite lager yeasts is 833 (ayinger).  I kind of wonder if it would have too much character for an IPL though.

 

I want to do an IPL for 2 reasons:

 

1) never done it

2) I like to use my liquid yeasts 2 times in a row to "get my money's worth" and to enjoy not making a starter the second time around (feels great!).

 

eta bonus question: can I hop it just like an AIPA or should I use different sorts of hops?

Edited by Evil_Morty, 29 November 2016 - 05:26 PM.

[Steve Urquell]

I've used W34/70, 2278, MJ M84 with good results and made the best APL I've ever made using S-23 which is rumored to be a Kolsch yeast. S-189 gave me some strong alcohol flavors with it on a batch fermented at ~60F.

[neddles]

I've never made one so keep that in mind. Of the lagers I have made the yeast(s) that produce the most crisp character and finish (assuming that is what you would want) are 2124, 34/70, 830 (830 I have not used). But they are all reputed to be of the same origin and similar character.

[positiveContact]

I've used W34/70, 2278, MJ M84 with good results and made the best APL I've ever made using S-23 which is rumored to be a Kolsch yeast. S-189 gave me some strong alcohol flavors with it on a batch fermented at ~60F.

 

I was thinking I would ferment this like a lager.

 

my googling tells me that for super clean people like mexican lager (WL whatever) but otherwise it's W34/70 or equivalent.

[HVB]

The Byo clone for Jack's Abby Hoponious Union calls for 830 or 2124. That is a pretty good Ipl in my opinion.

[Steve Urquell]

Morty don't be afraid of too much yeast character from 833 if you plan to ferment at lager temps. I always ferment my IPLs warmer as the hops usually mask any esters that would stick out in a lager. The yeasts above as well as 2124 all do well at 58F which is where I ferment ale styles with lager yeast. I won't use S-189 in a warmer role again.

As far as hops go, use what you like. Ive used all the usual US hops with good results. If you want something different then hop with nobles. Some nobles give a herbal quality that I like. Some folks don't.
If you have pellets smash a few up in a mortar and pestle and give them a good whiff over a few hours and if you like it go for it. You can't go wrong with Saaz if you like Pils Urquell and can hop with it at IPA rates. I like Spalt Select flavor as well.

I just hopped in the keg for the first time with H. Trad leaf. It's very herbal but I like it and the flavor is very similar to the aroma so use your nose to determine if it's a hop you want to taste. I also have to say if its bland or very mild don't use it. I've had poor results every time Ive used bland smelling hops in a flavor or aroma role.

[Big Nake]

Never made an IPL but I would think that any lager yeast used under normal lager conditions would work. That is, if you liked it in a pilsner you would like it in an IPL, IMO. The next yeast up for duty here (I think...) will be the Omega Bayern Lager yeast (aka Wyeast 2352 Munich 2, aka Augustiner's yeast) and it's a fantastic yeast and super versatile... helles, pils, bock, dunkel, festbier... you name it, it works and I can't imagine it NOT working in this application.

[positiveContact]

Morty don't be afraid of too much yeast character from 833 if you plan to ferment at lager temps. I always ferment my IPLs warmer as the hops usually mask any esters that would stick out in a lager. The yeasts above as well as 2124 all do well at 58F which is where I ferment ale styles with lager yeast. I won't use S-189 in a warmer role again.

As far as hops go, use what you like. Ive used all the usual US hops with good results. If you want something different then hop with nobles. Some nobles give a herbal quality that I like. Some folks don't.
If you have pellets smash a few up in a mortar and pestle and give them a good whiff over a few hours and if you like it go for it. You can't go wrong with Saaz if you like Pils Urquell and can hop with it at IPA rates. I like Spalt Select flavor as well.

I just hopped in the keg for the first time with H. Trad leaf. It's very herbal but I like it and the flavor is very similar to the aroma so use your nose to determine if it's a hop you want to taste. I also have to say if its bland or very mild don't use it. I've had poor results every time Ive used bland smelling hops in a flavor or aroma role.

 

833 has a very distinct profile to me.  I'm trying to imagine how it would go with hops.  I think I'm likely to make something a mix of pils and some pale ale malt or just straight US 2-row for the base malt.  then a little bit of caravienne.  then hop the bejesus out of it with American  hops.

 

2124 (and equivalents) sounds like a safe bet.

 

but I also wanted to make another ayinger helles type clone which would necessitate using 833.

[neddles]

My imagination tells me the classic combo of equal parts Cascade, Centennial, and Columbus would be dynamite in an IPL.

[positiveContact]

My imagination tells me the classic combo of equal parts Cascade, Centennial, and Columbus would be dynamite in an IPL.

 

cent and Columbus were def part of my plan.  maybe a tiny touch of citra as well.

 

might bitter with some of the nugget drez gave me

[HVB]

My imagination tells me the classic combo of equal parts Cascade, Centennial, and Columbus would be dynamite in an IPL.

And maybe some citra

 

Just for reference

[neddles]

Do you have any current thoughts on grain bill?

[HVB]

cent and Columbus were def part of my plan.  maybe a tiny touch of citra as well.

 

might bitter with some of the nugget drez gave me

 citra .. you don't say!!

[neddles]

And maybe some citra

 

Just for reference

Didn't now he was trying to clone that one. It looks awesome, can't hurt it throwing some Citra in I am sure. What is with the 9oz. of spelt berries? 

[HVB]

Didn't now he was trying to clone that one. It looks awesome, can't hurt it throwing some Citra in I am sure. What is with the 9oz. of spelt berries? 

I do not think he is but it is a good IPL so I added it for reference.

 

Spelt is an ancient grain, you can sub in wheat.  here are 2 pages about it https://www.brews-br...ic/110842-spelt

 

Spelt is also playing a role in NEIPAs too

[neddles]

I do not think he is but it is a good IPL so I added it for reference.

 

Spelt is an ancient grain, you can sub in wheat.  here are 2 pages about it https://www.brews-br...ic/110842-spelt

 

Spelt is also playing a role in NEIPAs too

I know what it is I am just wondering why Jack's Abby is using it in that beer and at that quantity. Seems like all it would do is add a little more protein than the same quantity of wheat would. Is that a hazy IPA, I didn't think so?

[HVB]

I know what it is I am just wondering why Jack's Abby is using it in that beer and at that quantity. Seems like all it would do is add a little more protein than the same quantity of wheat would. Is that a hazy IPA, I didn't think so?

No, JA is not cloudy at all.  They have a centrifuge their beer goes through so it is crystal.  I am not sure why they use it to be honest. 

[Brauer]

833 has a very distinct profile to me. I'm trying to imagine how it would go with hops. I think I'm likely to make something a mix of pils and some pale ale malt or just straight US 2-row for the base malt. then a little bit of caravienne. then hop the bejesus out of it with American hops.

2124 (and equivalents) sounds like a safe bet.

but I also wanted to make another ayinger helles type clone which would necessitate using 833.

833 might subdue the hops a bit, compared to 830, but I wouldn't expect it to clash with the hops. I haven't tried it, though.