Top notch English Yeast for a Premium Bitter/ ESB
Does anyone have suggestions for a primo English yeast for a premium bitter. I'm working up a memorial beer to give cousins who lost their Dad a year ago. The beer will be in the ESB realm - a rich, copper coloured bitter with complex dry toasty biscuit maltiness, bitter marmaladish flavours and a crisp lingering finish. Taste wise I'm thinking something like bittersweet Seville orange marmalade on fresh home baked wholemeal toast. I'd also like it to stand up to a bit of bottle ageing.
Tossing up recipe ideas I've setttled somewhere near the one below but I'm up in the air about the yeast. I'd prefer to use a liquid strain but not WY1968/ Fullers as its too fruity for my liking, and WY1318 leaves to much residual sweetness.
My thoughts so far are WY1275 or WY1335 but it'd be great to hear from anyone else who knows about these things or can offer advice on the recipe.
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.060 FG: 1015 ABV: 5.9%
Estimated Color: 15.8 SRM
Estimated IBU: 48.5 IBU
Ingredients:
------------
4.80 kg Pale Malt, Maris Otter 87.3 %
0.40 kg Medium Crystal Malt 7.3 %
0.20 kg Victory Malt 3.6 %
0.10 kg Pale Chocolate Malt 1.8 %
60min 20.00 gm Pacific Jade (FWH) (42.9 IBU)
15min 20.00 gm Styrian Goldings (3.8 IBU) + 8.00 gm Motueka (2.0 IBU)
0min 24.00 gm Styrian Goldings + 8.00 gm Motueka
Dry Hop 20.00 gm Styrian Goldings
Replies to This Discussion
-
Permalink Reply by Crusader-Rob on
-
I like the look of your recipe. I used some 1028, but i havent tried any yet.
-
Permalink Reply by Greig McGill on
-
I'm a huge fan of WY1469, but it has a lot of haters. Fermented cool, pitching at 17C, and letting it rise naturally to 19C with a 48 hour diacetyl rest at 21C will give you a crisp dryness, with a hint of peach ester.
-
Permalink Reply by jt on
-
The hints of peach that Greig's describing with W1469 sounds a great match for the orange/marmalade thing you've got going on there.
And if you are veering away from residual sweetness then the drier finish sounds good too.I haven't tried W1335 but it seems to have popped up in a few recipes or beers that I like or like the look of.
And it looks slightly more temperature tolerant for my uncontrolled ferments.
Planning on giving it a run myself some time
-
Permalink Reply by Tilt on
-
Thanks fellas. I did a bit of a search before posting and saw both 1028 and 1469 come up a few times. I wasn't sure about the mineral flavours 1028 is meant to throw but will be interested to know your impressions C-R.
1469 has a lotta luvers (have to say I didn't see many haters) out there and the sound of those peachy esters has me very keen to try it - but unfortunately those same fan hordes have cleared out Brewers Coop's stocks just now so I'll have to save that one for later - great tips on the fermentation profile thanks Greig.
Funny about the 1335 JT - from the searching I did I was thinking it didn't get much press at all so wasn't sure why it might have been off the radar. All I gathered was that it was quite neutral and a consistent performer. I'm curious now.
What about Whitbread WY 1099 .... does that work well in an ESB?
-
-
I'm sure someone will have some 1469 for you ?
I tried 1028 a few years back and I wasn't enamoured, too malty from memory though low on the esters.
And I think I'm on record elsewhere as being a 1275 fan.
Though my choices aren't related to particular styles, so interpret them for yor own tastes and brew
Cheers, jt
-
-
Thanks - I think I'll go with 1275 and then do a split batch if I can source some 1469. Nothing like a direct comparison to focus the opinions.
-
-
I used 1028, good for Malty beers, I tried one last night, and it seems to hide the hops a bit too well... not one of my favers, i dont think.
-
-
1099 is good, I enjoyed that. Less esters than 1968, not as malty as 1028, more hop friendly.
1335 ? You're right, doesn't pop up often, but I'm curious too.
Sounds like the 1469 is spot on for the flavours you want and I'd be surprised if someone in Auckland hasn't got a sample
-
Permalink Reply by Grant R Baker on
-
It sounds like you are sorted otherwise WhiteLabs WLP007 may have been of interest.
but the big question is where did you find Victory malt..?? I have been looking for that.
-
-
Brewers Coop had some a month ago - I'd not seen it here in NZ before that. Not sure its really needed as some have toasted their own at home with good results but I'm interested to see what its like as its in so many US recipes.
-
-
Yeah, I have only read about it.
Considered a better Biscut malt. Its reported flavour profile had me interested when I was looking at Whiskey Ale/Porter recipes.
I may have to give that malt toasting idea a lookc one day.
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
