BeerBorg

Loving the Lallamand Abbaye yeast, and loving the short boil blondes I've made with it, so making another. The Great Lakes "Sharpshooter" uses Jarrylo and some orange and I like it except for their yeast choice or fermentation temps or both - I find the phenol/ester profile kind of "flat" or "one noted". Like they used WLP500 at low temperatures. IE trying to make a Belgian for 'Mericans. I prefer my Belgians like Belgians. The Abbaye yeast in the mid-upper 70s is very flavorful, so this will not be flat or one noted. Since Jarrylo is described as "banana, pear, orange, and fruity spice" I don't see how they can go wrong here. Any or all of those flavors will taste great with Abbaye yeasts esters and phenols.

For 2.6 gallons (I overshot my volume).

3# MoreBeer pilsner extract (Pilsner + a bit of carapils)
8oz Blood Orange Candi Syrup (MoreBeer Cascade brand, has great reviews)
1/3oz Jarrylo (14.2 AA) @20
1/3oz Jarrylo (14.2AA) @10
(lid on @5 to sanitize and keep brett out)
1/3oz Jarrylo (14.2AA) @0 (lid back on instantly).

Cool with lid on in ice bath to keep brett out (so figure 10 minutes like a hop stand), pitch full pack of Abbaye @64 degrees.

Will let it free rise up to 78 degrees or so if it wants to. I know the yeast doesn't mind it. Batch I'm drinking hit 78 and it's great.

OG was 1.047

IBUs around 30 something depending on how long it stayed above 190 while cooling it. A little bit more then I'd normally want in this kind of beer, but I wanted to really taste the Jarrylo in this batch. The other batch I made with it tastes great (out of fermenter) but I only used 1oz in 5 gallons, so it's harder to pick out the Jarrylo from the yeast esters.

SRM around 5

Lid on kept brett out of last batch and no ill effects in taste out of fermenter (could have drank it out of fermenter) so we will see.

That's cool that you've taken to the Jarrylo. I've not come across them in another commercial beer out here yet so I still only have my one bad experience with them.

I've got 2 more oz to use up. The other beer I made with them tasted good (out of fermenter at least) so I have hopes that they can be a good thing. But that was 1oz in 5 gallons... this was 1oz in 2.6... I'm treading carefully - I'm not sure about using a lot of them in a beer... But I don't see how 1oz of them can go wrong in any kind of Belgian or Saison.

But it will be fascinating to see what Gymrat thinks of the beer that he put 4oz of them into. That sort of scares me LOL.

If I like this and Gymrat likes what he made, I might go for a 2.5 gallon beer with the other 2oz in it... maybe in a "Belgian IPA" along with some Amarillo or something.

Bottled this at 1.005. Tasted good, the Abbaye is still a winner. I could taste the orange, so the syrup did it's job. No sign of brett. Hurray!

Sitting outside in the moonlight drinking some beers I haven't updated here yet. This one is the light colored one at the back/left side. This is totally delicious. Jarrylo hops and Abbaye yeast were made for each other. If you end up with Jarrylo and Abbaye yeast, and you have no idea what to do with it, just do this. It would be great without the blood orange syrup, but that's just kicking it up a notch.

The hops are not noticeable as "hops". It doesn't taste "hop forward" as such. The fruit and spice flavors from them just blend with the yeast and make the yeast profile seem that much more complex. You could use these things with any Belgian yeast strain and make great beer. But I love the Abbaye strain. Every beer I've made with it has turned out most excellent.

I don't understand how folks would use these hops in an IPA. But in a Belgian they are great.

This beer is to my tastes is much more delicious then the Great Lake Sharpshooter "session ipa/single" that used Jarrylo and orange peel, which is decent, but not "Belgian" enough for my tastes, nor really an IPA in any sense of the word. The yeast strain they used was something with kind of "flat earthy" flavors. The abbaye is much more complex and delicious, with all sorts of fruit and spice that really compliments the Jarrylo. 3787/WLP530 or 3522/WLP550 or 3463 and I bet WLP400 would also be excellent with the Jarrylo. Or any other yeast that makes stone fruit or citrusy esters.

Nice!
I love the single hopped APA I made with Jarrylo hops. I think a single hopped IPA made with them would be really good.

I'm glad to hear that your APA turned out well. What does it taste like? Are you getting more of the banana or orange or spice or what? It seems like these hops would get buried by lots of other American varieties, so the single hop is probably good. Maybe Jarrylo + Mosiac would be good.

But that's why they work out so well in these Belgians, they provide a nice but subtle counter point to the yeast flavors.

I am getting kind of a floral/orange, leaning toward the floral. I do agree they would get buried with other hops.