I am planning a Single/Patersbier for next week. Probably 100% Floor malted Pils to 1.046 or so and WLP500. I have not used this yeast and plan to ferment cool 62-63F as seems to be the common recommendation for this strain. I want to give the beer enough hops to know they are in there but to complement the yeast well. Maybe 20g at 20 min and again 20g at 5 min? Saaz and Styrians seem traditional in the role but I have neither. Of the following list what would recommend to go with this yeast? Pick one or a blend if you think that will work better. I have a to more hops on hand but I am not listing the punchy American ones because I don’t think that’s what I want here.
Those are all excellent options. For bittering, you might want to use whichever hop you think you enjoy the LEAST, if any (just to use it up), and for flavor/aroma use the one you think you will like the BEST and/or the one with the lowest alpha acid since at 5 minutes it won’t add many IBUs anyway. But you really can’t go wrong with any of those, in any combination.
66 °F is a sweet spot for me. I don’t want to derail, but there are other factors besides temperature that come into play as well. As long as you don’t go too low and stall it, it is a great yeast.
Yeah, 64 max for me. I get a banana bomb much above that. I thought I read in BLAM that they hold 64F for a day or two, then allow to rise. Could be wrong. Regardless I’m sure our 1214/500 isn’t the exact strain they’re playing with, after they’ve repitched for so long and mutations have likely changed its character a bit.
Ok, wow, a ton of great feedback. Thanks everyone. The EKG/Tett combo is intriguing especially since I was thinking EKG/Santiam (tett derivative) at one point. But I think I may save that combo for an upcoming saison.
I am leaning toward Sterling for those 20 and 5 minute additions. I am probably going to do a 30 minute boil for this so I may actually use Magnum at that point in the boil for most of my IBUs (will shoot for ~30ibu)
Other thought on the recipe/process? I know these yeasts can require some finesse/experience. In light of that what is a safe bet for my first run with this yeast in terms of oxygenating the wort. Lately I have been just doing a 1 minute shake of the carboy and a healthy active SNS starter for most strains. Thoughts here?
On temperature… lots of reports of 500/1214 getting really fruity above 64 like Jon said. I don’t want too much of that so I think I will keep it down for this recipe.
How about water. Cl-40-50 and SO4-60-70 sound good? Shoot for mash pH of 5.3
Oh, you have Magnum, too? Interestingly, I used Magnum, of all things, as a dry hop in my last batch, and it turned out great! Not just for bittering anymore!
Regarding aeration, I pretty much don’t anymore. If you have a good vital yeast starter, you’re fine.
For temperatures, like others, I would begin in the low 60s and then allow to free rise, then keep it warm for the last part of the fermentation to prevent stalling.
For water, I’d double the chloride… but I’m also not certain that this is essential or detectable in the final beer either. The profile you’ve selected looks just fine too.
