[rbowers]

Does anyone have any experience with WLP002 in higher gravity worts (>1.070)?  I have been brewing a few recipes with WLP002 lately and have been washing and reusing the yeast-now on it’s 4th generation.  I was planning on brewing a recipe I found in the Stone Brewing Co. book for their 8th anniversary ale.  OG clocks in around 1.075.

83% 2 row
7% Brown Malt
7% crystal 150
3% pale chocolate

They recommend mash at 157F and ferment with WLP002 or WLP007. 

That mash temp seems very high for one.  Also the attenuation will be pretty different with those two strains.  Since I have the wlp002 on hand I figured I’d go with that and drop the mash temp much lower (150).  Still curious if using the lower attenuating strain in a high gravity wort is even advised though.  Ideally would get OG down below 1.020.  Could also add some dextrose instead of the two row I suppose.  Thoughts ?

[ncbluesman]

Scott Janish did an interesting study of WLP002 over 25 batches. I am an avid brewer of clones of Firestone Walker and Lagunitas beers, all using WLP002. Its a great yeast and seems to attenuate more than we’ve been lead to expect.

Here’s Scott’s research. http://scottjanish.com/analyzing-wlp002-over-25-batches/



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[rbowers]

I had seen that.  It definitely supported some evidence to suggest it will be fine to go with 002. 

[ncbluesman]

Agreed. I’ve used 002 in beers as high as 1.095 with great attenuation.


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[hopfenundmalz]

Many breweries mash in at 157-158 if they are using North American 2 Row. That malt is "hot", meaning high DP, and so much Beta that it will be done quickly.

[blatz]

Cigar City uses that yeast, and they make some ridiculously high gravity beers...

[denny]

Many breweries mash in at 157-158 if they are using North American 2 Row. That malt is "hot", meaning high DP, and so much Beta that it will be done quickly.

THIS.....attenuation is much more about wort than yeast.