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Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Brewing with Saccharomyces eubayanus

| 9 Comments

It has been known for some time that lager yeast, i.e. Saccharomyces pastorianus, is a hybrid of Saccharomyces cerevisiae (ale yeast) and another ‘lager species’ of Saccharomyces. Libkind et al. (2011) recently discovered a new species of Saccharomyces, named Saccharomyces eubayanus, in the forests of Patagonia, and since it genetically matches the non-cerevisiae part of the pastorianus-genome, it now appears as if the ‘other parent’ has been found. Lager yeast is known for its capability of fermenting at low temperatures, and it is believed that this trait has been inherited from S. eubayanus. Because of the recent discovery, there hasn’t been much research on S. eubayanus yet, but I thought I’d try to brew a small test batch with the yeast this weekend on my old brewing equipment. I’m not really sure what kind of flavor profile to expect from S. eubayanus, but I’m assuming it will be quite estery and ‘non-clean’. The malt bill will be simple, featuring 80% Pale Ale malt, 10% Munich malt, 5% Crystal and 5% wheat, and I will aim for an OG around 1.050. I plan on mashing quite low, since from experience with experimental fermentations in the lab, S. eubayanus ferments quite slowly and attenuates relatively poorly. I will be aiming for about 30 IBU, and will hop with something I have available in the freezer, i.e. most likely Simcoe (since I have some 2011 harvest leaf hops I want to use up). I plan on fermenting at 12° C, as I want to minimize any potential esters and funky flavors.

Recipe: Eubayanus Blond
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 19.68 l
Post Boil Volume: 17.68 l
Batch Size (fermenter): 13.00 l   
Bottling Volume: 11.00 l
Estimated OG: 1.049 SG
Estimated Color: 15.6 EBC
Estimated IBU: 29.9 IBUs
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt           Name                                     Type     #   %/IBU         
2.800 kg      Pale Ale (2-row) (6.0 EBC)               Grain    1   80.0 %        
0.350 kg      Munich (20.0 EBC)                        Grain    2   10.0 %        
0.175 kg      Crystal Malt - 60L (Thomas Fawcett) (118 Grain    3   5.0 %         
0.175 kg      Wheat (6.0 EBC)                          Grain    4   5.0 %         
8.00 g        Simcoe [13.00 %] - Boil 60.0 min         Hop      5   15.0 IBUs     
16.00 g       Simcoe [13.00 %] - Boil 15.0 min         Hop      6   14.9 IBUs     
16.00 g       Simcoe [13.00 %] - Aroma Steep 15.0 min  Hop      7   0.0 IBUs      
1.0 pkg       Saccharomyces eubayanus [124.21 ml] [Add Yeast    8   -             
									

9 Comments

  1. Where did you find the S. Eubayanus? As soon as they announced their findings, that was the first thing on my mind.

  2. Pingback: Suregork Loves Beer » Blog Archive » Brewing with Saccharomyces eubayanus part 2

  3. I’m doing some tests at my university and i would like to buy a hold of Saccharomyces eubayanus. ¿It can be shipped to South America?, I’m from Chile.

    Greetings

  4. Hi suregork

    I also have a strain of eubayanus. Have you done anymore excitements with the yeast. I’m not sure of the exact strain I have, but I do know it came from the Argentinia culture collection. I’m currently thinking of using it in either a kolsh or cal common(to his some of the apple character I heard it produces).

    Thanks

    • Thanks for the comment! Not any homebrews unfortunately, but I’m doing lots of interesting things with it at work! Will write up some blog posts on that later during the spring. Remember to mash really low, S. eubayanus can’t use maltotriose and will leave your final gravity high. I would use a low fermentation temperature as well (8-12 C; 46-54 F), it likes the cold! Good luck :)

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