RECIPE HELP - N YORKS ALE YEAST WLP037

[louiscowdroy]

Good afternoon,

I was wondering if anyone might be so kind as to suggest a possible recipe, incorporating the Yeast mentioned above. I have never tried this strain to my knowledge and I've heard some strange rumours regarding the esters it produces when fermented at slightly higher temps.

I have a fridge with most common Hops. I also have Maris Otter & Pearl for base malts and various other specialist malts available.

Any help would be greatly appreciated and thank you in advance, Oh and Merry Christmas )

Regards

Louis )

[jimp2003]

I recently brewed a mild with this yeast HERE.

Despite me thinking that it had attenuated too much this has turned into a really fully flavoured beer and the yeast contributes some nice fruity esters.

The hops that I used were a bit oddball but they could easily be swapped for something like fuggles, bramling cross etc


Merry Christmas!

[louiscowdroy]

I recently brewed a mild with this yeast HERE.

Despite me thinking that it had attenuated too much this has turned into a really fully flavoured beer and the yeast contributes some nice fruity esters.

The hops that I used were a bit oddball but they could easily be swapped for something like fuggles, bramling cross etc


Merry Christmas!

Thanks Jim,
I think I've seen that thread before but never picked up on the yeast used buddy. I've just checked I have CF103 & 107, might give them a bash. Haven't got any Mild Malt, but I can sub it for something else...Did the Yeast take ages to drop.....My starter is taking ages to drop out ((
Cheers for your help mate, Regards Louis )

[jimp2003]

You could definitely change the mild ale malt for maris otter or any other pale malt. and the CF103 hops sound like a good option.

When I took a sample after a week in the FV there was still a fair bit of yeast in suspension and you could taste it. Two weeks later when I finally kegged it the yeast seemed to have dropped out well and it was very well compacted at the bottom of the FV.

[Rookie]

You could definitely change the mild ale malt for maris otter or any other pale malt.

I brewed a mild last month using M O that came out great. I also used chocolate rye instead of the normal light chocolate.

[seymour]

White Labs WLP037 yeast is described as perfect for "malty but well-balanced, toasty" ales. It is believed to be the Black Sheep strain, originally from Hardy & Hansons? Other people say it's the Samuel Smiths strain.

Either way, any of those brewery recipes would be a great place to start: mostly Maris Otter plus 5-10% Crystal Malt and 5-10% Torrified Wheat. Alternatively, consider using your favorite tried-and-true Mild, Bitter or ESB recipe so you can really tell which differences come from this unique yeast strain.

Cheers!
-Seymour

[leedsbrew]

I recon this would be a great recipe to try with it

24L
OG 1.059
FG 1.014
ABV: 5.9
Colour 18 SRM
IBU 36


Grist
80% Pale ale
9% Torrified Wheat
6% Dark Crystal
5% Pale Chocolate
1% Carafa Special III

Hops
Magnum 60 mins to 36IBU (Rager)
20g Goldings and 20g BX flame out for a 20min hot stand.

I recently brewed it with the Mangrove Jack British ale yeast and it has turned out great. I recon with the wlp037 it would be even better! The grist is pretty much the same as Riggwelter. The hops are what I had in stock, plus I love BX

My brew day thread is HERE

cheers

LB