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
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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:
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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
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Permalink Reply by Hillman on
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Victory malt is awesome. I used it or Special Roast in a lot of my brews in the States. Preferred them both to Biscuit. Biscuit is more bready than toasty -- named after American biscuits not our ones!
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Permalink Reply by Greig McGill on
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Special Roast is the "secret ingredient" in our Punkin Image Ltd. Pumpkin Ale. It adds a real "sourdough" note. Use sparingly! ;)
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Where do you get it from? I've used it as up to 7% in pale ales successfully. Never found it especially sour but then again I love sour beers so maybe it passed by unnoticed. I'd love to get hold of some in time for porter season next year, as well as some victory.
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Joseph hooked us up. Also, note the difference between sour and sourdough. :) It's not sour, more bready with a faintly lactic/yoghurty tinge. Very subtle but delicious.
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Permalink Reply by Richard Jack on
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They've got Victory and Special Roast in at Brewers Coop. I chewed on some though, and they didn't seem that fresh. They had crystal 10 too.
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Permalink Reply by Tilt on
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Excellent - I'm looking forward to using the Victory in that case.
As it turns out I've got hold of both 1275 and 1469 so will brew a 30L batch and split it across the two to compare. I'll try and remember to post the results. Thanks for the advice.
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