White Labs Cry Havoc (WLP862) Yeast

Characteristics

From the White Labs website : "This signature strain, from Charlie Papazian, has the ability to ferment at both ale and lager temperatures allowing the brewer to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. Papazian had "Cry Havoc" in his yeast stable since 1983.

When fermented at ale temperatures, the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used.

When fermented at lager temperatures, esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Some fermentation circumstances may produce sulfur aroma compounds, but these will usually dissipate with time. Good yeast for bottle conditioning."

This sounds like a pretty interesting yeast to me, great for experimentation. My first use will be with the recipe below in an attempt to brew at lower-than-usual ale temperatures and produce a nice, clean, easy to drink beer.

Specifications

Typical Use : Ales, Lagers, damn near anything I guess
Flocculation : Low to Medium for Ale temps and Low for Lager temps.
Attenuation : 66 to 70
Ideal Fermentation Temperatures : 68 to 74F for ales, 55 to 58F for lagers (and, presumably, anywhere in between)



All Grain Recipe - ExperimentAle (Blonde Ale) ::: 1.047/1.011 (6.5 Gal)

Grain Bill

11,5 lbs. - 2 Row Pale Malt
1/2 lb. - 15L Crystal Malt

Hop Schedule (22 IBU)

1/2 oz -Centennial (60 Min.)
1/2 oz - Centennial (20 Min.)

Yeast

White Labs Cry Havoc (WLP862) Yeast - 1500 to 1750 ml starter

Mash/Sparge/Boil

Mash at 153° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at about 65°

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