Yeast Help

[Kinneuchar]

Hi all,
Just got an amount of heritage 2 row that hasn't been used to brew a beer since the early 19th century.
No specs obviously in my brewfather software, however, aparantley this low yield grain does have a similar profile to that of lager malt so I have decided to give it a go.
My initial thoughts
4kg low yield 2 row
250gm wheat malt
200 gm Acid malt
500gm regular 2 row
Using Herkules and Hallertau hops.
The above recipe apart from the 500gm 2 row addition is my go to house lager using wlp830.
Is there a more suitable yeast for this brew?

 

[Gerryjo]

I've used wlp830 before and found it quite nice though still leaving a small amount and I mean small of residual sweetness but not to dry and was quite nice.
WLP830 for a German style or SAFALE S-33

 

[MickDundee]

I doubt you’ll be able to use it in a brew if it’s been sitting there since the early 19th century. It’ll be a bit stale!

 

[Northern_Brewer]

aparantley this low yield grain does have a similar profile to that of lager malt

It's not the grain but the malting that is similar to lager malt. But regardless, if they've kilned it to a lager spec then it makes sense to use a lager recipe you know well and just substitute in the grain, to minimise the variables. Otherwise you will never know if the different flavours are down to the yeast or the malt.

I certainly wouldn't use S-33 for something "special" like this. The only good thing about S-33 is that it's dry, but as a yeast it is outclassed in every respect by other strains.

 

[Hanglow]

What malt is it out of interest?

 

[foxbat]

I can't comment on WLP830 having never used it but if you want a lager yeast that highlights rich and malty flavours then I can recommend Wyeast 2308.

 

[Kinneuchar]

I doubt you’ll be able to use it in a brew if it’s been sitting there since the early 19th century. It’ll be a bit stale!

Stale or not it'll be drunk one way or another!

 

[Kinneuchar]

What malt is it out of interest?

Common Scotch

 

[Kinneuchar]

It's not the grain but the malting that is similar to lager malt. But regardless, if they've kilned it to a lager spec then it makes sense to use a lager recipe you know well and just substitute in the grain, to minimise the variables. Otherwise you will never know if the different flavours are down to the yeast or the malt.

I certainly wouldn't use S-33 for something "special" like this. The only good thing about S-33 is that it's dry, but as a yeast it is outclassed in every respect by other strains.

Does make sense, I can always tinker with the recipe in future brews, although at twice the price of my regular lager malt there won't be too many of them.

 

[Kinneuchar]

I can't comment on WLP830 having never used it but if you want a lager yeast that highlights rich and malty flavours then I can recommend Wyeast 2308.

Never tried it but I'll put it on my shopping list.

 

[Kinneuchar]

Thank you all for taking an interest and replying.

 

[Kinneuchar]

First bottle of Scottish Common Old Lager.
Used the WLP830, love the smooth body and overall taste. It came out a bit high in ABV for me so a little tweak to the brew next time.
Paracetamol at the ready!

 

[Hanglow]

Nice. Love the name, SKOL was originally a scottish brewed beer of course!

I assume it was from Crafty Maltsters given your location and that they grew it this year, along with Scotch Annat iirc

Do you have a spec sheet for the malt? Would be interesting to see how it compares to modern varieties in that regard

 

[Kinneuchar]

Spot on, Crafty Maltsters it is.
I did have some specs on it but can't seem to find the email from Alison with the details.
Sorry.