Mangrove Jacks M21 Belgian Wit

Share your experiences of using brewing yeast.
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Rhodesy
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Mangrove Jacks M21 Belgian Wit

Post by Rhodesy » Wed Jan 11, 2017 11:07 pm

Does anyone have any experience of this? I brewed up a Winter Wit kit from the MM on 06/01 where I overshot a little and ended up with 1.052 SG which was fine, this was mashed at 65c. Grain bill (rounded up) was 50% Pilsner, 47% flaked wheat and 3% Munich Yeast was rehydrated and pitched at 19.5c with activity showing when I checked again around 16 hours later. It appeared to be a vigorous ferment at this stage.

After around 30 hours or so I raised the temp to 20.5 and then another 12 hours later to 21.5 and finally 12 hours later to 22.5. I had a look tonight and not seeing much activity if any at all from the blowoff into the jug of Starsan. This doesn't concern me too much though. Currently I am reading 1.020 which is still a bit high but I appreciate I am only 5 days in.

What I was wondering is if anyone has experience of the yeast and if the attenuation 70-75% range? I will give it as much time as needed and have upped the temperature to 25c to finish which is the upper range. Just looking to see if I am more likely to look out for 1.015 as opposed to 1.012?


The factsheet for this yeast is below.
A traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.
Technical Characteristics
STRAIN CLASSIFICATION: Saccharomyces cerevisiae RECOMMENDED TEMPERATURE RANGE: 64 - 77°F (18 - 25°C) PERFORMANCE CHARACTERISTICS: (5- high, 1- low) ATTENUATION: (70 - 75%)
FLOCCULATION RATE: 2
COMPACTION: 2
VIABLE YEAST CELLS: >5 x 109 cells per gram DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free
Observable traitS
AROMA CHARACTERISTICS:
Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.
FLAVOR/MOUTHFEEL CHARACTERISTICS:
This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.
HIGHER ALCOHOL BEERS:
With a medium attenuation this strain will struggle with extremely high alcohol beers and may become stressed.

dbambrick996
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Re: Mangrove Jacks M21 Belgian Wit

Post by dbambrick996 » Thu Jan 12, 2017 12:22 am

I used m21 a few times and had problems with attenuation, looking back on my notes the first brew was 1050 and finished at 1020 and second finished at 1016. I fermented at 20 for 2 weeks , this is less than 60%

I stopped using m21. Did you by any chance do a stepped mash or was it single infusion at 65. I step mashed

Rhodesy
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Mangrove Jacks M21 Belgian Wit

Post by Rhodesy » Thu Jan 12, 2017 8:45 am

dbambrick996 wrote:I used m21 a few times and had problems with attenuation, looking back on my notes the first brew was 1050 and finished at 1020 and second finished at 1016. I fermented at 20 for 2 weeks , this is less than 60%

I stopped using m21. Did you by any chance do a stepped mash or was it single infusion at 65. I step mashed
Interesting! I mashed in at 65c. I use a BM and let this mash for 90 minutes (had other stuff to do) followed by a 5 minute mashout at 78c. I usually do full volume mash but as using Wheat I decided to sparge as wanted to not strain the pump if the mash was too gummy (I did use the oat husks included).

I will give it another 8 days but it does look so far like we are having a similar experience. Part of the learning curve when using a new yeast. I am maybe thinking I should have raised the temperature earlier. The factsheet doesn't really indicate what the optimum temp is only the range.


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dbambrick996
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Re: Mangrove Jacks M21 Belgian Wit

Post by dbambrick996 » Thu Jan 12, 2017 9:16 am

I won't use this yeast anymore. On the advice of another brewer I have switched to mauribrew weiss yeast. This is a great yeast for all things Weiss.Give it a try and ferment at 19.

Rhodesy
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Re: Mangrove Jacks M21 Belgian Wit

Post by Rhodesy » Thu Jan 12, 2017 10:18 pm

I will await judgement until I eventually keg it however from what you have described it looks unlikely it will be a goto yeast for me either.

legion
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Re: Mangrove Jacks M21 Belgian Wit

Post by legion » Sun Feb 19, 2017 6:23 am

dbambrick996 wrote:I won't use this yeast anymore. On the advice of another brewer I have switched to mauribrew weiss yeast. This is a great yeast for all things Weiss.Give it a try and ferment at 19.
I Bavarian Weiss yeast wouldn't be appropriate for a Belgium wit, as it should not taste of cloves or banana
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