of Blending Yeast Cultures Chris White Australian National - - PowerPoint PPT Presentation
Not So Pure: The Art and Science of Blending Yeast Cultures Chris White Australian National HombrewersConference Adelaide, Oct 13, 2016 White Labs Locations San Diego, CA USA Asheville, NC USA Copenhagen DK Boulder, CO USA Davis, CA USA
Chris White Australian National HombrewersConference
Adelaide, Oct 13, 2016
Asheville, NC USA Copenhagen DK Boulder, CO USA Hong Kong Davis, CA USA San Diego, CA USA
Lab Experiments Examples of Blends Yeast Genomics
All brewing yeast is currently non-GMO
Ale Yeast
Saccharomyces cerevisiae
temps
Lager Yeast
*Saccharomyces pastorianus (Saccharomyces carlsbergensis)
temps
Other Strains
bayanus
eubayanus
*Saccharomyces pastorianus = Saccharomyces cerevisiae + Saccharomyces eubayanus.
5
6
Asexual reproduction by budding
industrially
7
Glycerol Glycerol
NAD+ Fig 2.3 Yeast: The Practical Guide to Beer Fermentation, White and Zainasheff 2010
8
*Different Yeast strains make different amounts Different Beers often require different yeast strains
German Hefeweizen OG 13.4 FG 2.8 79% attenuation (WLP380) Servomyces used
WLP300 WLP380 50% 50%
Brewer Comments: 3 Day fermentation, first generation Not re-pitched Very balanced flavors, good phenolic, nothing
Balanced and more complex than previous batches using WLP300. Banana flavors were not as strong and other phenolics balanced the profile.
WLP380 WLP830 70% 30%
Weizen dunkelbock (Aventinus type) OG 18.3-5.0 Fermentation temp.: 63F to 68F 1 wort additions, 1 yeast addition (blended) Brewer Comments: Good weizen flavor, diminished as the yeast flocculated out. Would do 60/40 blend next time.
OG 1st: 1.048 - 1.010 Honey Ale Comments: First used last year for Hop15. Liked flavor profile of WLP5019, but too
Blend gave desired profile, used for 5
Generations 4 & 5 produced desired flavor and attenuation, even though data shows a change in collection percentage.
Mixed Strain Profile
0% 20% 40% 60% 80% 100% Generation 1 Generation 4 Generation 5 Yeast Pitch Number % of Each Strain WLP5019 WLP001
Sp Speci ecial Th Thanks to: Karen Fortmann
1 1.5 2 2.5 3 3.5 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 Degrees Plato
Gravity Reading
WLP001 WLP565 40/60 50/50 70/30 90/10 0.1 0.2 0.3 0.4 0.5 0.6 Day 5 Day 6 Day 7 Day 8 Day 9 Day 10 OD 600
Turbidity
WLP001 WLP565 40/60 50/50 70/30 90/10
Strain Alcohol (v/v) Alcohol (w/w)
Apparent attenuation
Apparent extract Bitterness units Calories Color pH RDF WLP 001 6.12 4.81 87.09 1.7 25 172.58 5.36 4.27 71.83 WLP 565 6.08 4.78 87.95 1.56 29.05 169.85 4.96 4.03 72.49 40/60 6.32 4.97 89.85 1.34 29.95 172.22 5.02 4.2 74.02 50/50 6.33 4.98 90.28 1.28 29.35 171.68 4.66 4.19 74.35 70/30 6.27 4.94 89.89 1.32 30.15 171.01 5.12 4.14 74.03 90/10 5.99 4.7 87.92 1.54 34.35 167.18 5.21 4.1 72.44
Fermentation temp = 18 C for 3 days then finish at 20 C
Strain Diacetyl
Acetaldehyde
Ethyl Acetate Iso-Amyl Acetate Ethyl Hexanoate Ethyl Octanoate 001
42.325
105.371 18.95 0.689 0.071 0.594 565
20.678
17.755 46.962 2.5185 0.2385 1.661 40/60
39.818
79.785 20.288 0.9085 0.1025 0.582 50/50
31.505
50.171 30.664 1.282 0.151 1.0045 70/30
35.209
105.765 34.236 1.533 0.188 1.767 90/10
37.763
114.649 42.369 2.253 0.318 1.8735
Please rank the beers from most phenolic to least phenolic Do you have an specific descriptive words for the following? A) B) C) D) E) F) Two of these are very similar with what they are inoculated with, which ones are they?
WLP 565 WLP 001 40/60 50/50 70/30 90/10 6 5 4 3 2 1
Two of these are very similar with what they are inoculated with, which ones are they? 90/10 and 50/50
WLP 565 WLP 001 40/60 50/50 70/30 90/10
White Labs beer made with 96 yeast strains
WLP200 Best of Both Worlds Yeast Blend Blend of WLP001 of WLP002
OG 1.046 Colour 6.4 EBC 64L batch - split 3 ways at knock out. Best Malz Pilsen - 91.4% Best Malz Munich Dark - 5.4% Weyermann Acidulated - 3.2% Mash pH 5.4 Mash temp 67°C - 60 minutes Thin decoction mash out 75°C - 10 minutes Target OG 20 IBU's Simcoe 45 minute addition STARTER/PITCH METHOD: ’4 PurePitch of each yeast were put into 2 separate 1.5 L starters and weighed (minus the flask weight). When adding to the fermentors 2 thirds of the starters (by weight) were added to a fermentor each, the remaining third of each starter was put into third fermentor.’
WLP001 100% WLP029 100% WLP001-WLP029 50-50 Ferment 3 days at 16°C 3 days at 18°C 2 days at 20°C 3 days at 14°C 5 days to Terminal Gravity Ferment 3 days at 16°C 3 days at 18°C 5 days at 20°C 9 Days to Terminal Gravity Ferment 3 days at 16°C 3 days at 18°C 5 days at 20°C 6 Days to Terminal Gravity FG 1.008- 5% ABV FG 1.095- 4.8% ABV FG 1.0085- 4.9% ABV Other Comments: Flocculation? Sensory? Other Combinations?
Brigida Gallone, Jan Steensels, Troels Prahl, Leah Soriaga, Veerle Saels, Beatriz Herrera-Malaver, Adriaan Merlevede, Miguel Roncoroni, Karin Voordeckers, Loren Miraglia, Clotilde Teiling, Brian Steffy, Maryann Taylor, Ariel Schwartz, Toby Richardson, Christopher White, Guy Baele, Steven Maere, Kevin
‘Here, we describe the high-quality sequencing, de novo assembly, annotation, and extensive phenotyping of 157 S. cerevisiae strains used for the industrial production of beer, wine, bread, spirits, saké, and bioethanol, in their natural
distinct from wild strains and stem from only a limited set of ancestral strains that have been adapting to man-made environments.’
A NEW FUTURE FOR DEVELOPING BLENDS?
Brew Your Own At Home Dave's Home Brew Mashematics Hoppy Days Brewing Supplies Full Pint Brewmart Brewing Supplies Home Make It ESB Brewing Supplies Sydney Homebrew Supplies Bett-A-Brew Beer & Wine Making Supplies Keg King AND Artisan Brewing Pty Ltd AND The Wheatsheaf Hotel and Pirate Life Brewing And many other great breweries using White Labs Yeast in Australia