100% Briess Brewer’s
17.7 IBU Magnum @ 60min
Mash In @ 60C, 0min
Saccharification Rest @ 67C, 90min
Mash Out @ 78C, 15min
Ferment @ 20C, 7 Days
OG: 12.6P — IBU: 17.7 — ABV: 4.5%
Vanilla, Chamomile, Daisy
Chamomile, White Tea, Plum, Grape Skin
Sweet, Slightly Cloying, Light, Refreshing
Fermentis S-33. There isn’t much out there on the internets about S-33. The manufacture describes it as a “General purpose ale yeast with neutral flavor profiles […] gives beers a very good length on the palate […] recommended for specialty ales and trappist type beers.” My understanding is that a specialty-type ale is an ale without an official category or style. There is much debate on brewing forums if S-33 originates from a Belgian strain or an English strain. So, in an effort to get an idea of how it brews, I devised a SMASH ale to allow it to express itself.
After pitching on fresh wort, S-33 fermented quickly without notable incident. Post bottling & while cleaning my fermentation vessel, I noticed that fermentation residue had stuck to all sides of the fermenter. It was a little odd, and hasn’t happened to me before, but after a swirl & soak in PBW, it came off no trouble. The capped bottles conditioned for 4 weeks at room temperature before I had my first glass. When poured, S-33 mostly remains at the bottom of the bottle. Though the bottle dregs aren’t as compact as an English cask yeast, they are tighter then the typical American yeast I’ve used. In the glass, the ale is pale yellow, slightly hazy when chilled, & has a tall, long lasting white head.
I am proud how S-33 held its own! The ale had unique aromas & flavors though the ingredient list was so simple . Given the standout floral aspects of both the aromas & the flavors, I’d like to use it to ferment a dry blonde ale, mashed with lightly kilned malt and boiled with floral-focused or noble hops. It might also work well in a wheat ale, accentuated with real fruit or flowers in the grist. I’m truly looking forward to further recipe trials with S-33.
I’ll mash at a lower temperature to dry the beer out. I’ll also increase the bitterness because an IBU of 17.7 is not enough to balance the malty sweetness & yeasty esters.