Friday, January 21, 2011

White Labs Cry Havoc: Batch 1 - Blonde Ale

White Lab's Cry Havoc (WLP862) is a unique yeast in that it can ferment at both ale and lager temperatures. This sounded extremely useful (imagine brewing a session ale in order to provide plenty of yeast for a lager - that's the plan here). So I thought I'd give it a shot - and also grab a piece of homebrew history as this is Charlie Papazian's personal yeast strain.

I kicked off my Cry Havoc yeast adventures with a blonde ale. I wasn't sure if it would turn out more like a bitter, but after bringing it to my BJCP class, the teacher said this is a very nice blonde.

When fermented at ale temps, Cry Havoc gives a lot of apply/cherry like esters, while keeping a nice bready, malty base that makes for a well balanced ale. The northern brewer hops, used mostly for bittering here, give a nice spicy/bitter flavor that keeps you sipping away. And at under 5% ABV, you can easily have a few.

After this batch, I used the cake to brew a Helles Bock, which is finishing up now (and will report on later). When Cry Havoc is fermented at lager temps, the fruitiness goes away, and a sample revealed a nice bready maltiness. Cry Havoc is a low floculator, which doesn't seem to be a problem with the lager, but the ale was a bit hazy - even with whirlfloc added in the boil. If clarity is important, you may wish to cold crash an ale before kegging/bottling with this yeast.

Anyhoo, here's the blonde-ale recipe:
Wort Volume Before Boil: 8.00 US gals
Wort Volume After Boil: 6.72 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.00 US gals
Pre-Boil Gravity: 1.036 SG
OG: 1.047 SG
FG: 1.012 SG
ABV: 4.5 %
IBU (using Tinseth): 32.9
Color: 5.7 SRM
Apparent Attenuation: 73 %
Mash Efficiency: 81.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 67 degF (ramp to lower 70's towards end)

Maris Otter Pale Ale Malt - T.Fawcett 8lb 8oz (94.4 %) In Mash/Steeped
UK Wheat Malt 8.00 oz (5.6 %) In Mash/Steeped

German Northern Brewer (10.4 % alpha) 0.75 oz Loose Pellet Hops used 60 Min From End
German Northern Brewer (10.4 % alpha) 0.25 oz Loose Pellet Hops used 30 Min From End
Kent Goldings (4.9 % alpha) 1.00 oz Loose Pellet Hops used 1 Min From End

Yeast: White Labs WLP862-Cry Havoc (small starter)

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 152 degF for 60 mins

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