American Ale 1056 vs American Ale II 1272
Posted on April 12, 2010 by mike
One of the aspects of homebrewing that I like the most is the encouragment of experimentation and creativity. I hear it over and over when I talk to homebrewers. “I did this and this to that and built this to do something and so on.” The creativity of homebrewing is one of the main draws I have to it. One of the best parts about creativity and experimentation is that it is not reserved for the most experienced people. Novice to advanced homebrewers can not only experiment and be creative but are encouraged to. I personally feel that creativity and experimentation equals good beer. Period.
With that being said, one of my brewing friends and member of the Traveling Wortbury’s, Jay, has been doing a little bit of experimenting with yeast. Jay bought a new Blichman 20 gallon pot and has been brewing up double batches. After the brew he splits the wort into two fermenters and uses two different yeast strains to see what the differences are first hand. In the last batch he put the standard American Ale 1056 up against the American Ale II 1272. The results were quite interesting and unexpected.
American Ale 1056 vs American Ale II 1272 (Here are Jay’s notes)
I brewed a full 10 gallon batch and split into two five gallon primary fermenters, used 2 different yeast strains and dry hopped for 4 weeks. Upon completion, I force carbonated the beer in my kegs.
The recipe was my basic Sierra Nevada clone recipe (mini mash) which i used for my first brew and recommend to first time brewers.
My hopping schedule was as follows. I tried to keep under control because I didn’t want to mask any yeast flavors that may be imparted. That is what the experiment is about right?
4+ oz Cascade (60 min)
2+ oz Cascade (30 min)
2 oz Pearle (15 min)
1 oz Amarillo (Dry Hopping in each secondary)
So each primary got a different yeast. My regular recipe calls for American Ale 1056 and I decided to use American Ale II 1272 in the other.
Ingredients were all brewed in the same pot. (Sierra Nevada Clone)
Fermentation temperature was constant for both at around 68 degrees F.
Aeration was vigorous for each for about 4 minutes a piece.
Smack pack 125ml wYeast was used, no starters.
The 1056 was the control because I have used it many times. So in direct comparison these are the main differences I saw from the American Ale 1056 to the American Ale II 1272.
- 1272 trub was very tight and didn’t get sucked up by my siphon.
- 1272 was less cloudy and had a bit more brightness to the color.
- 1272 had a cleaner finish and smoother mouthfeel.
- 1272 allowed us to pick out more hoppiness and balanced the sweetness of the malts better.
- 1272 started sooner and seemed to attenuate more.
Have You Experimented Or Been Creative?
Have you do this experiment before? What were your results? Have you done any other type of experiment that you’d like to share with us? Maybe even have it published on Mike’s Brew Review? Let us know or email me.