Mangrove Jacks (M10) Workhorse Yeast review

I am always on a lookout for acquiring new yeast strains and adding them to my collection. This quest got me researching on Mangrove Jacks craft series. Its a fairly new company and not much information is available on international forums regarding the profile of these yeasts. I decided to try them out, study their characteristics, identify the profile they impart and finally write a review for anyone who seeks more information on these strains.

You can get basic information on the company website. Besides this, I have noted down my own findings in this review. The first yeast that I will be writing about is Mangrove Jack's Workhorse yeast (M10) from their Craft Series.

(Image courtesy - Imake Ltd, Mangrove Jack's)

I will be discussing M10 on the following points.
  • Krausen
  • Temperature Range
  • Apparent Attenuation
  • Primary Fermentation
  • Conditioning
  • Suggested styles

I have used this yeast on a series of different beer styles. All these were 8L pilot batches and the OG ranged from 1.038 to 1.076 depending on specific style guidelines. Few batches had no specialty malt at all while a few batches had generous amount of specialty malts. Mash temperatures ranged from 64-65C to 66-68C. Taking all these variables into account I have observed the following characteristics.

Krausen

The yeast was rehydrated with water half an hour prior to pitching in the wort. Visible fermentation started between 12-18 hours. Krausen produced was of medium thickness. In all my batches the krausen was no more than 1.5cm thick. It lasted for about 48 - 60 hours after which the trub settled down even though the airlock was still bubbling. No major blowout incident occurred and was a safe yeast as far as headspace in the fermenter was concerned.

Temperature Range

I was amazed just by looking at the temperature range this strain can handle. According to the company, the temp range 15-20 C is suitable for lagers while 21-32 C for ales. I decided to test the characters using temperature range right from 16 C to 28C.
At lower temperature ( 15-20 C) I noticed a very distinct (not overwhelming) sulfur character produced by the yeast. Mild sulfur production is characteristic of a few lager styles but I decided to let the beer sit in primary for 2 more weeks before bottling. To my surprise the yeast had completely cleaned itself up and there was no detectable sulfur. Almost balanced (slightly malty) and crisp beers were appreciated by homebrewers and brewmasters too!
At mid range ( 21-25 C) this yeast worked the best giving a very clean, dry and crisp finish to all the batches. No off flavors or higher alcohols were detectable when fermented within this range. Most beers fermented at this range came out to be hop forward beers.
At high range ( 26-28  I didn't go beyond 28 C) the yeast produced mild esters contributing a pleasant aroma.

Apparent Attenuation

An apparent attenuation of 75-80% was observed. Lower mash temperatures will make the wort highly fermentable while high mash temperature and use of specialty malt will reduce the wort fermentibility.

Primary Fermentation

This was completed within 3 days for wort with OG less than 1.056 while higher OG wort took 5 days to complete fermentation. I didn't actually measure the specific gravity everyday and relied on airlock activity to assume this time frame. Fermentation was extremely vigorous with temperature above 22C.
Sample taken at end of day 10 in lower temperature range had mild sulfur production (as mentioned earlier) that went away with conditioning in primary itself. So basically if you are brewing a lager, simply leave it in the primary for 2.5 - 3 weeks and then bottle.
As far as flavor and aroma from hops after primary fermentation are concerned, I have had slightly lowered perceivable levels. This is probably due to vigorous fermentation driving the hop oils away. For some this might not even be noticeable, so I wouldn't be too worried about it. Bitterness came through perfectly and no complaints in this aspect.
Flavor contribution from specialty malts was retained to expected levels. The yeast did not mellow down characteristic properties of crystal/caramel malts. I know this for sure as I brewed a batch of Scottish 70 using CaraVienna to highlight the malty toffee flavor.

Overall, a superb yeast to work with especially considering the wide temperature range it can tackle! This is definitely my new 'Go To' yeast !

Conditioning

If you are keen on bottling early or want to free up fermenter space, you can bottle condition the beer. Mangrove Jack's has specifically mentioned that this yeast is ideal for bottle conditioning beers.
Higher abv beers should be conditioned for minimum 2 months. If you want a really smooth porter or stout, I would suggest leave the bottles at 15C for as long as you can. I had made a batch of Baltic Porter that was a totally different beer (in a good way) after 2 months of bottle conditioning. All the harsh flavors of darker malts were mellowed down, alcoholic warmth was reduced and mouthfeel was drastically improved. Besides this, lager and ales made with this yeast will become absolutely clear with just 2 weeks in the bottle (I've had a crystal clear Blonde Ale without the use of whirlfloc or Irish moss).

Suggested Styles

I am convinced that this yeast can handle anything you throw at it. Special highlight on Vienna lager, Blonde and American light ales, English, Irish and Scottish ales, IPA, Kolsch, Porter and Stouts.


Do experiment with temperature range, different styles and let me know your findings in the comments section below.

Happy Brewing!


3 comments:

  1. This comment has been removed by the author.

    ReplyDelete
  2. Where can i buy this yeast in India any suggestion. or any other yeast available in india that can match this yeast please guide

    ReplyDelete
    Replies
    1. Check these websites -
      http://www.indianbrewer.com/p/ingredients.html

      Delete

Please mention your email ID, if you have any queries, so I can contact you.