Whitelabs 550 Belgian Ale yeast

Franklin · Dec 31, 2010

Anyone got any tips on the Use of Whitelabs 550?
I've got a 800ml starter going from a Whitelabs tube, almost finished, which I'm going to be fermenting a 23L batch. (Should I be pitching bigger, or will pitching as is give a better flavour profile?)
I'm wondering whether I should start it cool 8-10c for a week then bring it up to above 20c for a second week, I did this with WLP500 way back on AG#10 which turned out to be a cracker. Again I will be using a hotch-potch of similar malts and sugars.

Code:

Phlegm

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	6 lbs. 9.8 oz	3000 grams	45.2%
Vienna Malt	7.5 EBC	2 lbs. 3.3 oz	1000 grams	15.1%
Pale Malt	5 EBC	2 lbs. 0.8 oz	930 grams	14%
Golden Naked Oats	15 EBC	1 lbs. 9.3 oz	720 grams	10.9%
Aromatic Malt	55 EBC	0 lbs. 10.0 oz	280 grams	4.3%
Muscovardo Candy Light	300 EBC	0 lbs. 8.8 oz	250 grams	3.8%
Sugar,Belgian Candy Light	0 EBC	0 lbs. 8.8 oz	250 grams	3.8%
Cara Red	50 EBC	0 lbs. 6.9 oz	195 grams	3%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Liberty	Whole	4.9 %	60 mins	0 lbs. 2.1 oz	60 grams	40%
Bobek	Whole	3.7 %	60 mins	0 lbs. 1.8 oz	50 grams	33.3%
Bobek	Whole	3.7 %	10 mins	0 lbs. 0.4 oz	10 grams	6.7%
Liberty	Whole	4.9 %	0 mins	0 lbs. 1.1 oz	30 grams	20%

Final Volume:	23	Litres
Original Gravity:	1.071	
Final Gravity:	1.013	
Alcohol Content:	7.6%	ABV
Total Liquor:	36.4	Litres
Mash Liquor:	15.3	Litres
Mash Efficiency:	80	%
Bitterness:	41	EBU
Colour:	52	EBC

unclepumble · Dec 31, 2010

Don't Know a lot about this yeast but it apears to give spicy beers clean at lower ferment temps and phenolic at higher temps, looking at it I would pitch at 17-18deg C and let it rise to 20 and finish out at that.

Good luck with the Brew I am confident it will turn out to be a cracker.

By the way if you have not yet used Golden naked oats in a beer I would drop em down from 10% to around 5% they do give a flavour that takes a bit to mellow out, but If your patient it mellows out nicely.

UP

Franklin · Dec 31, 2010

Too late, malts already weighed all in one bucket waiting for me to brew!
I've only used Golden Naked Oats in an Imperial Stout, so haven't appreciated their flavour properly yet I dare say the Belgian yeast will cover up a fair amount.

unclepumble · Jan 1, 2011

I find they give a very nutty flavour, but when young it can be a bit odd and out of balance strange really sort of oily nutty, it mellows out well with time though.

Good luck with the brew.

UP

Franklin · Jan 1, 2011

Cheers, I'm going to brew today, just heating the HLT.

Franklin · Jan 1, 2011

THe wort is smelling oaty, they were only whizzed in the blender not crushed and looking at the mash some of the oat corns are still fairly intact. Will probably loose a few gravity points here.