Vault Strain is Released

White Labs fans have released the yeast! WLP611 New Nordic Yeast Blend has been put into production after reaching funding goals with The Yeast Vault pre-order program.

Those who preordered will be the first to receive this strain, which is a unique blend of three yeast strains (two belonging to Saccharomyces cervisiae and one Torulaspora delbrueckii). 

Please visit www.whitelabs.com/yeast-vault to release more unique yeast strains. 

 

 

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WLP611 - Does White Labs have any recipe's developed for this strain yet or suggestions of what worked best? Otherwise I will be doing some experimenting on my own. Will be fun either way.

We are interested from hearing you. Were you one of the lucky people who reeceived WLP611 New Nordic Yeast Blend? What are you making, and do you have a recipe to share?

-Mike White, White Labs

Hi Mike! Just brewed a low-abv saison with this blend. Racked to the keg today and it tasted great! Recipe and results below.

Grains (mashed at 154F for 60 mins):
Belgian Pils Malt = 7 lb
American White Wheat Malt = 1 lb
Belgian Aromatic Malt = 0.5 lb

Hops (all pellets, 60 min boil, 5 minute whirlpool, immersion chiller):
German Tettnanger (4.4 AA) = 1 oz @ FWH (70 min)
German Tettnanger (4.4 AA) = 1 oz @ Flameout (0 min)
Jarrylo (14.2 AA) = 1 oz @ Dry Hop 3 days (starting on day 12)
Calculated IBU = 22

Measured OG = 1.045

Pitched 1L starter at 72F and allowed to free-rise to as high as 78F (~2 days after pitching). Smell coming from the airlock was wonderfully potent! Very estery (pear, apple, fig) as expected. Slightly phenolic (peppery) and floral, which may have come from late addition Tettnang hops. Fermentation slowed after day 3, but showed very mild airlock activity for another 7 days. I waited until airlock activity stopped completely for 2 days before adding dry hops.

Measured FG = 1.013
Apparent Attenuation = 71.1%
ABV = 4.25%

Notes:
Tasted sample before racking to keg (room temp, uncarbonated). Aroma was very similar to what I smelled coming from the airlock, but somewhat muted. This is probably because the sample was yet uncarbonated. It felt creamy on the tongue and tasted slightly sweet and peppery.
I wish I had been more ambitious about fermenting this beer at higher temperatures, as it likely would have enhanced the yeast aromas. Perhaps if this is released again, I will try a higher fermentation with less late-addition hops to really push the aroma through. Increasing the OG may also help promote ester and phenol production.

Should I treat this yeast as if it were Brett, i.e. Use my sour beer equipment?