For this version I used a fresh re-pitch of 1318 which started showing signs of fermentation within a half hour. Compared to the Vermont strain I used previously, this 1318 hasn't cleared up yet. The Vermont stain cleared up much faster and I didn't use Whirfloc in that brew as I did in this one.
I'm enjoying using just one dry hop versus two. The transfer from the SS Brewtech Bucket is painless...cause I don't need to worry about hop debris clogging anything. The harvested yeast is as clean as I can get it and seems to be happy when pitched.
Not sure what I would change for another batch of this beer. It's a subtle beer and the flavors are not in your face like other IPA's or hops. Do I go for a bigger dry hop? I don't know. Maybe I'll play with the water profile and use a heavier hand. Either way it's a pleasant beer and the hops are nice. Amarillo can stand on it's own.
10% Marris Otter
10% White Wheat
Mash at 152 F for 60 min
Warrior @60 min for 60 IBUs
2.00 oz. Amarillo for 10 min.
.6 g. of Whirfloc added at 5 min.
120 ml. of Wyeast 1318
3.00 oz. Amarillo in serving keg
Color: An orange color, white head with good lacing, and an opaque haze.
Aroma: A mandarin orange/tangerine thing going on. Bready/nutty background. A slight spicy/sweet aroma without being cloying. Not a huge aroma but pleasant.
Mouthfeel: Soft. Light bitterness right down the middle. Finishes sweet but dry. Adequate carbonation.
Flavor: Like a strong orange/tangerine tea. Earthy, sweet with that bready/nutty thing going on in the background. A subtle beer. Enjoyable.
Overall: This beer came out good. I like Amarillo and the flavor is interesting enough to keep me coming back...the alcohol comes through a little (which I like) and cuts through the sweetness of this hop and malt bill. The 1318 was just as good as the Vermont strain I used last time. My experience with GY054 is limited to one brew though. 1318 I've used many times and I'm comfortable with it...no need to change for now.