From the HBD Archive
From: caitrin lynch <lyn6@midway.uchicago.edu>
Subject: Liberty Ale and W'yeast
Date: 1992-03-10 16:32:50 GMT

About a month ago, I asked for suggestions on how to duplicate Liberty Ale.
The following recipe is based on Jim Busch's suggestions. Everyone who
replied emphasized dry hopping and Cascade hops. This seems to have done the
trick.

5.5 lbs light malt extract
.5 lbs crystal malt
1 1/2 oz Fuggles hop plugs for 60 min.
1 oz Cascade 30 min
1 1/2 oz last 10 min (added in handfulls every 2 min or so)
W'yeast American Ale yeast
1 1/2 oz Cascade whole hops for dry hopping

The brewing procedure was pretty much standard. Fermented from 1040 down to
about 1010 in two weeks. I dry hopped it in the secondary for 1 1/2 weeks.
Using only whole cascades (apart from the fuggles for bittering), really made
a differance in flavour and aroma of the beer. My best beer ever, and IMHO
better than most beer available in the local store (cheaper too). I attribute
the success of this beer entirely to the use of liquid yeast, or perhaps also
merly to changing yeast. Previous brews were marred by a slight tang, which I
eventually traced to the yeast (thank you Jack Schmidling). The american ale
yeast made all the difference in the world. Everyone should at least try it,
if only in the spirit of fun. After all, thats why I brew in the first place.

My next brew will be similar but I am aiming for an English bitter. I plan to
use the same recipe, only more bittering hops, and subsituting Kent Goldings
for the cascade. I have access to whole K.G.s from British Columbia; are
these any good? Should I adjust my amounts? I am planning on using w'yeast
london ale, any problems with this yeast?

Thanks to all for helping me make great beer!!

Cheers,
Caitrin

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