Stepping up OGs and Repitching

[crazymonkey15]

I put this list together for myself so I could more effectively plan out successive brewing sessions for repitching yeast. But I thought that everyone might benefit from having a look at it.

What I've done is take every recipe in the Brewing Classic Styles book separate them by yeast and order them progressively from lowest OG to highest. Enjoy!

WLP001 – Wyeast 1056

Scottish 60 – 1.034
Scottish 70 – 1.038
American Brown – 1.048
Blonde Ale – 1.050
Cream Ale – 1.050
Scottish 80 – 1.052
American Amber – 1.052
*Lambic – 1.053
American Pale Ale – 1.056
*Flanders Red – 1.057
Robust Porter – 1.064
Vanilla Robust Porter – 1.064
Raspberry Robust Porter – 1.064
Smoked Robust Porter – 1.065
American IPA – 1.065
Chocolate Hazelnut Porter – 1.066
American Brown: Janet's Brown – 1.066
American Amber: West Coast Blaster – 1.067
*Flanders Brown – 1.070
American Stout – 1.072
Imperial IPA – 1.080
Russian Imperial Stout – 1.098
Riddle Imperial Stout – 1.100
American Barley Wine – 1.115

WLP002 – Wyeast 1968

Mild – 1.036
Ordinary Bitter – 1.038
Southern English Brown – 1.041
Best Bitter – 1.047
Oatmeal Stout – 1.055
ESB – 1.056
Pumpkin Spice – 1.056

WLP004 – Wyeast 1084

Dry Stout – 1.042
Irish Red – 1.054

WLP006 – Wyeast 1099

Sweet Stout – 1.060

WLP011 – Wyeast 1338

*Berliner Weisse – 1.032
Biere de Garde – 1.075

WLP013 – Wyeast 1028

Northern English Brown – 1.051
Brown Porter – 1.052
English IPA – 1.062
Foreign Extra Stout – 1.071
Black Forest Stout – 1.071
Christmas/Winter Spiced Ale – 1.090
Old Ale – 1.093
English Barley Wine – 1.100

WLP028 – Wyeast 1728

Scottish 60 (caramelized) – 1.034
Scottish 70 (caramelized) – 1.038
Scottish 80(caramelized) – 1.052
Strong Scotch – 1.099

WLP029 – Wyeast 2565

Kolsch – 1.048

WLP036 – Wyeast 1007

North German Alt – 1.050
Dusseldorf Alt – 1.050

WLP300 – Wyeast 3068

Hefeweizen – 1.050
Roggenbier – 1.054
Dunkelweizen – 1.056
Weizenbock – 1.081

WLP320 – Wyeast 1010

Fruit Apricot Wheat – 1.050
American Wheat/Rye – 1.052

WLP400 – Wyeast 3944

Wit – 1.050

WLP500 – Wyeast 1214

Belgian Blonde – 1.065

WLP510 – Wyeast 3522

*Belgian Specialty – 1.057

WLP515 – Wyeast 3655

Belgian Pale – 1.052

WLP565 – Wyeast 3724

Saison – 1.060
Special Saison – 1.070

WLP530 – Wyeast 3787

Belgian Dubbel – 1.064
Belgian Tripel – 1.081

WLP540 – Wyeast 1762

Belgian Dark Strong – 1.103

WLP570 – Wyeast 1388

Belgian Golden Strong – 1.072

WLP800 – Wyeast 2001

Bohemian Pilsner – 1.056
Classic American Pilsner – 1.058

WLP810 – Wyeast 2112

California Common – 1.054

WLP820 – Wyeast 2206

Oktoberfest – 1.055

WLP830 – Wyeast 2124

German Pilsner – 1.048
German Schwarzbier – 1.047
Schwarzbier (Roasty) – 1.051
Dortmunder Export – 1.055
Rauchbier – 1.056
Eisbock – 1.090

WLP833 – (Wyeast 2487 ?)

Munich Dunkel – 1.054 – Wyeast 2308
Helles Bock – 1.070 – Wyeast 2206
Traditional Bock – 1.070 – Wyeast 2206
Doppelbock – 1.086 – Wyeast 2206

WLP838 – Wyeast 2308

Munich Helles – 1.048
Vienna Lager – 1.050

WLP840 – Wyeast 2007

American Light Lager – 1.038
Standard American Lager – 1.046
Premium American Lager – 1.053
American Dark Lager – 1.052

[Sent From My iPhone]

You my friend are a gentleman and a scholar. I just printed that out to tape to the inside of the book.

[Bugeater]

Just remember gravity limitations on repitching. Repitching a yeast from a 1.060+ beer is going to be stressed to the extent that you may not get good results when pitching to another beer. There is no way I would pitch a yeast from a 1.060+ beer to an even higher gravity wort.

Listen to Jamil when he says that yeast health is paramont to making good beer.

Wayne
Bugeater Brewing Company

[ntillemans]

Thanks for the handy list.

Whether I repitch directly from the carboy or make starters and freeze samples for later use, the chart will be useful.

I've gotten lucky with some mistakes I've made. So, there's a little part of me that likes to press my luck.One of two months ago, I re-used the entire yeast-cake from under a 1.084 O.G. dark ale to make a stronger dark ale. Two weeks from brew day, I racked the first ale into a secondary carboy and poured the new wort right in over the yeast cake in the primary. I think the overpitching stressed yeast made for a tasty beer.

But, then, I'm brewing mostly Belgians...so, I'm looking for characteristics that are usually undesirable.

I trust you'll keep us abridged of your adventures.

Thanks again for the nice list.

[crazymonkey15]

Just remember gravity limitations on repitching. Repitching a yeast from a 1.060+ beer is going to be stressed to the extent that you may not get good results when pitching to another beer. There is no way I would pitch a yeast from a 1.060+ beer to an even higher gravity wort.

Totally agree Bug. I didn't mean to imply that any stepup would be a good idea. Obviously if you wanted to you could brew three batches of mild and repitch the same yeast each time; making sure to pitch close to the proper amount (mrmalty.com).

I originally started only listing the styles and separating them by recommended yeasts, but I thought it would be more useful to list them by ascending OGs as well. Sorry for any confusion.