Author Topic: Yeast for Black IPA/Cascadian Dark Ale/etc.  (Read 2279 times)

Offline spowlison

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Yeast for Black IPA/Cascadian Dark Ale/etc.
« on: April 08, 2011, 12:15:06 PM »
Do most recipes for Black IPAs usually use a conventional IPA yeast, or is there something more specific to the style that is preferred? I ask because I'm wondering if I could simply take an IPA recipe that I like and switch out some of the malt for a darker variety while keeping the same hop additions, etc. Thoughts?

Offline denny

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Re: Yeast for Black IPA/Cascadian Dark Ale/etc.
« Reply #1 on: April 08, 2011, 12:23:01 PM »
Yep, that's all you need to do.  Same yeast is fine.
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Offline dbohn

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Re: Yeast for Black IPA/Cascadian Dark Ale/etc.
« Reply #2 on: April 08, 2011, 12:24:44 PM »
I've used both wyeast's American Ale yeast and NW style yeast and if given a choice go with the NW style, given that the NW has taken credit for the style. Or use your favorite.

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Offline Pinski

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Re: Yeast for Black IPA/Cascadian Dark Ale/etc.
« Reply #3 on: April 08, 2011, 01:14:59 PM »
My favorite craft version produced here in Portland uses the Wyeast London Ale III and copious NW hops.  It is divine.
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Offline hoser

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Re: Yeast for Black IPA/Cascadian Dark Ale/etc.
« Reply #4 on: April 08, 2011, 01:29:53 PM »
I like WLP007-Chico ale like attenuation with Enlish yeast strain characteristics.