White Labs Dry English Ale Yeast (WLP007)
From the White Labs Website : "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."
WLP007 is a great choice for higher-gravity English style beers like Imperial Stouts or strong Robust Porters where you need a highly attenuative yeast to eat a lot of sugars. Note also that this yeast can ferment in the lower end of 'standard' English strains, which makes for a nice clean beer when kept around 66 degrees.
Typical Use : Higher Gravity English style Ales
Flocculation : Medium to High
Attenuation : 70 to 80%
Ideal Temperatures : 65° to 70°
All Grain Recipe - Robust Porter ::: 1.062/1.014 (5.5 Gal)
Grain Bill (70% Efficiency assumed)
12 lbs. - 2 Row Pale Malt
1.5 lbs. - Crystal Malt (40L)
1.5 lbs. - Munich Malt
3/4 lbs. - Chocolate Malt (40L)
1/2 lb. - Black Patent Malt (40L)
Hop Schedule (32 IBU)
1.75 oz. - E.K. Goldings - 60 min.
3/4 oz. - E.K. Goldings - 30 min.
1/2 oz. - E.K. Goldings - 1 min.
White Labs Dry English Ale Yeast (WLP007) - 1800 ml starter
Mash at 153° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°