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Yeast Test Recipe

Classification: pale ale, extract

Source: Jeff Casey ( Issue #512, 10/8/90

This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast.



This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil.