White Labs English Ale Yeast (WLP002)
From the White Labs Website : "A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales
including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness."
This yeast is VERY folcculant (settles well) and will look quite 'clumpy' both in the vial and in the fermenter - if you see this don't be scared, it's fine. WLP002 is a great for a wide range of styles and is a good candidate for re-using the yeast cake in a series of beers - for example English Pale Ale then ESB then a Stout.
This yeast will leave a bit of noticable residual sweetness. If you're after a more dry finish, a good choice would be the White Labs British Ale Yeast (WLP005.)
Typical Use : English Ales, Porters, and Stouts
Flocculation : Very High
Attenuation 63 to 70%
Ideal Temperatures : 65° to 68°
All Grain Recipe - Northern English Brown ::: 1.043/1.014 (5.5 Gal)
8 lbs. - Maris Otter 2Row
1/4 lb. - Biscuit Malt
1/4 lb. - Chocolate Malt
1/4 lb. - Special B Malt
1/4 lb. - Special Roast Malt
Hop Schedule (27 IBU)
1 oz - Challenger (60 Min.)
1 oz - Fuggles (1 Min.)
White Labs English Ale Yeast (WLP002) - 1800 ml starter
Mash at 154° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 65 to 68°
*A sweeter version of the Northern English Brown style.