Ingredient Series: Gene-Edited Beer Yeast

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Sundew Stout Recipe in Brewer’s Friend

With the berry sensory notes that Sundew Ale (OYL-401) produces, it naturally fits many pale, fruity styles. I wanted to see how the yeast pairs with the flavors of a dark beer (dark chocolate, dried fruit, toffee, coffee, and roasty goodness!) and settled on a stout. By design, this recipe sits in the middle of various stout subclasses and with a few simple adjustments can be tailored to the personal tastes of the brewer. For example, mash with less grain at 148°F for higher attenuation and a drier finish to make a dry Irish stout, or increase the amount of oats to 10-20% to make an oatmeal stout.

The higher mash temperature gives body without being overly sweet, the dehusked and debittered Carafa III adds beautiful roasted color without the astringency, and the flaked oats help with a nice stable head. You may substitute Maris Otter for the Golden Promise. Other possible substitutions include honey malt or a medium crystal malt for the Golden Naked Oats (or whatever you prefer – it is your beer!)

First Gold reflects the more traditional English hop character and also adds some fruity character with a touch of spice. The Ariana hop choice brings a higher alpha acid percentage to the recipe, and also lends some blackcurrant notes. When added to the whirlpool, the hops don’t make the beer overly bitter or overpower the other aromas. For a more traditional English take, I’ve always been a fan of East Kent Golding or Fuggles.

Recipe

STATS:Original Gravity: 1.058Final Gravity: 1.016ABV: 5.48%IBU: 29SRM: 38

FERMENTABLES (5 Gallon Batch):10 lbs: Golden Promise (77%)1.2 lbs: Chocolate Malt (9.2%)0.4 lbs: Carafa III (3.1%)0.7 lbs: Flaked Oats (5.4%)0.7 lbs: Golden Naked Oats (5.4%)

HOPS:1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 60 min1 oz: First Gold, Type: Pellet, A.A.: 7.5, Use: Boil for 5 min1 oz: Ariana, Type: Pellet, A.A.: 11, Use: Whirlpool

MASH GUIDELINES:Infusion, Temp: 154°F, Time: 60 minBoil for 90 minutes

YEASTOYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend slight overpitching or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

Even though the boil is 90 minutes, add the first hops at the 60 minute mark. I prefer this method, so that I open a 1 oz packet of hops and dump it into the kettle as opposed to weighing it out or ending up with partial packets lying around.

Sundew Strawberry Puckerade, Fruited Kettle Sour Recipe by Bianca Alley

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Sundew Strawberry Puckerade in Brewer’s Friend.

To highlight the robust strawberry jamminess of Sundew™ Ale (OYL-401), I built a recipe that would complement the Belgian and berry characteristics. Balancing the acidity and fruity berriness presents the key challenge to pairing Sundew with a fruited kettle sour

Using a basic malt bill of 50-50 wheat and 2-row, I chose to do a protein rest that helped to break down the beta-glucans and long protein chains adding to the body and making the lautering a little bit easier.

The finished product pushed fruit forward on the nose, with a nicely tart finish. The flavor profile highlighted a melding of strawberry puree and lemon zest to accentuate the aromatic berry yeast characteristic. A sure thirst quenching crowd-pleaser.

Recipe:

STATS:Original Gravity:1.048Final Gravity:1.015Starting pH:5.6Final pH: 3.18ABV: 4.3IBU:4.1SRM:2.8

MALT (five gallon batch):7 lbs 2-row6 lbs White wheat

HOPS:0.25 oz Tettnang (A.A. 4.3) dry hop after lactic acid production

FLAVORING ADDITIONS:8 oz Vintners Harvest Strawberry Puree2 lemon peels steeped in 0.5 liter of 212℉ of hot water

MASH:Protein Rest: 122℉, 35 minutesSaccharification: 148℉, 45 minutesMash Out: 168℉, 10 minutes

Boil for 20 minutes

SEQUENTIAL FERMENTATION:Knock out at 95°F and allow the lacto to sour for 24 hours. The wort should be sufficiently sour (pH 3.2-3.4), at which point pitch Sundew and dry hop 0.25 oz Tettnang hops. After 1 week (or once fermentation is complete), add strawberry/lemon flavor and leave for an additional 48 hours for refermentation prior to kegging.

YEAST:OYL-401 Sundew. The temperature range is relatively broad, from 64-78°F. We recommend a slight overpitch or a fresh starter for more berry notes. Sundew will shine at fermentation temperatures in the mid-70s.

LACTIC ACID BACTERIA:OYL-605 Lacto. Blend of Lactobacillus plantarum and brevis. Sours across a broad temperature range.