Author Topic: English/American Hybrid  (Read 579 times)

Offline gmac

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English/American Hybrid
« on: October 29, 2011, 08:39:14 AM »
Through poor planning on my part (and the lack of delivery of some ordered yeast), I find myself with a slurry of WLP002 and some American hops but no English hops and no American yeast.

Which is the bigger sin?  To try to make an APA with English yeast or to try to make an English bitter with American hops? 

My gut tells me that the hoppiness of the APA will mask the character of the yeast better than adding low levels of citrusy hops to an English beer.

Or, make a California Common style with all Northern Brewer and WLP002.  Won't be the right yeast but if I ferment it fairly cold...
Or, try for a Cream Ale style with pilsner or pale malt, corn and very little flavour/aroma hops.  Maybe 1 oz of Cascade at 60 and 1/4 oz of Centennial or Cascade at 15 min?

Offline denny

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Re: English/American Hybrid
« Reply #1 on: October 29, 2011, 08:52:14 AM »
Ninkasi (and others, I'm sure) makes killer AIPAs with English yeast. 
Life begins at 60.....1.060, that is!

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Offline gmac

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Re: English/American Hybrid
« Reply #2 on: October 29, 2011, 09:00:54 AM »
Thanks Denny.  That was the style I was intending to make until my yeast didn't show up.

Offline morticaixavier

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Re: English/American Hybrid
« Reply #3 on: October 31, 2011, 08:27:43 AM »
As I understand it, alot of british bitters are being made iwth american hops these days too.

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Re: English/American Hybrid
« Reply #4 on: October 31, 2011, 08:31:31 AM »
I use WLP007 for one of my favorite IPA recipes.
Keith Y.

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