I'm in the process of designing a West Coast IPA that's gonna use Lutra as yeast.
For now, the malt bill is as follows:
65% Pilsner malt15% Pale malt10% CaraMunich II5% Carapils5% Acidulated maltBut the real question is the hops. I've heard Lutra can eat up a lot of hop flavor. I've experienced this myself, with a single-hopped Cascade IPA having very little hop flavor left after fermentation.
This might be a rather common issue where the yeast ends up eating up a good chunk of the hop oils. I've heard Vinnie Cilurzo say that Blind Pig starts off at over 100 IBUs before fermentation, but ends up around 60 IBUs after fermentation because the yeast eats a portion of the oils. That's regular ale yeast, by the way. Lutra could be worse?
I want to hear some thoughts from anyone who's brewed a hoppy beer with Lutra.
Anyone had less hop flavors with Lutra? Anyone notice any differences?
What are your experiences?
Post time 2022-9-19 17:13:09