19 replies to this topic

[HVB]

What are some of your favorite beers to use this yeast in?  I do not have many English style hops on hand, Styrian Golding may be the only one.  I am waffling between a Brown Porter, Stout, or some kind of brown ale but curious to see what others have to say about what works well with this yeast.

 

[Bklmt2000]

A couple years back, I made a bitter and an English IPA with 1469; both turned out excellent and didn't last long on tap.

 

A brown porter, brown ale, or an English-style stout would all be good with 1469.  Heck, most any English ale would be good w/ 1469.

[neddles]

Heck, most any English ale would be good w/ 1469.

 

There is probably some truth to that so really whatever you have in mind it will probably work great. Having said that, I think this yeast really shines when it's character is allowed to shine through. (not too many strong specialty malts, not a hop bomb) Something like a special bitter/ESB. It's bready. When paired with MO as a base you get this big lovely bready character. Bread and nuts is the first thing I think of every time I taste a beer of mine made with 1469. It will allow the hops to come through, no doubt, but I do think it will accentuate malt even more. It turned out a very nice brown ale for me that I will be making again. The sweet spot for me has been 66-67F for a day or two before allowing to rise. It has thrown some H2S on me a couple of times so if you get some in the sample then let it go a little longer to off-gas.

 

Thinking about it one of my favorites where I used 1469 was Jamil's Special Bitter. I need to make that again. Which is basically...

6 gal

1.047

Maris Otter

.5# Aromatic

.5# English C120

25# Special Roast

-You can sub your in styrians for the EKGs it calls for. It will be good.

[Brauer]

My favorite beers I've made with this yeast have been a number of variations of the Timothy Taylor Landlord recipe. Here's NB's recipe, which I used as a starting point, though I replaced the sugar with malt. Styrian Goldings would work well, obviously.

 

I also have liked it in Porters and I think it would make a good Brown Ale. The most popular beer I made with it was an old-school APA made with Great Western Pale Ale Malt and a couple ounces of C40, finished with Willamette and Cascade. The yeast really highlighted the fruitier hop flavors of those hops.

Edited by Brauer, 26 January 2016 - 05:29 AM.

[neddles]

My favorite beers I've made with this yeast have been a number of variations of the Timothy Taylor Landlord recipe. 

Definitely. How did I leave that out. I have a version of this going into my cask today.

[HVB]

The sweet spot for me has been 66-67F for a day or two before allowing to rise. It has thrown some H2S on me a couple of times so if you get some in the sample then let it go a little longer to off-gas.

 

Thinking about it one of my favorites where I used 1469 was Jamil's Special Bitter. I need to make that again. Which is basically...

.

 

I have made his bitter before and not sure how I forgot about it.  I will have to add that one to the calendar.  Alse, thanks for the temp recommendations.

 

 

 

 The most popular beer I made with it was an old-school APA made with Great Western Pale Ale Malt and a couple ounces of C40, finished with Willamette and Cascade. The yeast really highlighted the fruitier hop flavors of those hops.

 

That old-school APA sounds really nice and a pleasant change from all the modern tropical hops. Once I kick a hoppy keg I think I will give this a shot. 
 

[neddles]

That old-school APA sounds really nice and a pleasant change from all the modern tropical hops. Once I kick a hoppy keg I think I will give this a shot. 

 

I have a Pale Ale planned that is very similar to the one Brauer described. I wasn't planning on using 1469 but maybe I should rethink that.

[HVB]

I have a Pale Ale planned that is very similar to the one Brauer described. I wasn't planning on using 1469 but maybe I should rethink that.

I think you should use it.  You use your standard water profile and I will do the same and we can compare differences.

[neddles]

I think you should use it.  You use your standard water profile and I will do the same and we can compare differences.

No a bad idea at all, but I am not sure what my standard water profile is. What did you have in mind?

[HVB]

No a bad idea at all, but I am not sure what my standard water profile is. What did you have in mind?

My normal for an APA is

Calcium – 103
Sulfate – 160
Chloride – 56

 

I think that a version with this and a version with a higher Cl to see the difference could be interesting.

[neddles]

My normal for an APA is

Calcium – 103
Sulfate – 160
Chloride – 56

 

I think that a version with this and a version with a higher Cl to see the difference could be interesting.

Yeah it could be. I really want to try that sometime to have a more direct comparison. I'll have to think on that. I don't think I would normally get to extreme with sulfate or chloride on a beer like this. Maybe because recipe wise I was thinking pretty tame hopping (by normal standards) in order to kind of mimic the Pales of the 90's. Like 1.048-1.050 and 3/4-1oz. each of cascade and willamette at 10 and zero. Thoughts?

Edited by neddles, 26 January 2016 - 09:52 AM.

[Big Nake]

I was going to say Ordinary Bitter, Special Bitter, ESB or EPA. I used it in a string of English beers and I agree it's bready and delicious.

[HVB]

Yeah it could be. I really want to try that sometime to have a more direct comparison. I'll have to think on that. I don't think I would normally get to extreme with sulfate or chloride on a beer like this. Maybe because recipe wise I was thinking pretty tame hopping (by normal standards) in order to kind of mimic the Pales of the 90's. Like 1.048-1.050 and 3/4-1oz. each of cascade and willamette at 10 and zero. Thoughts?

For hopping I was thinking similar to what you have.  1oz each at 10, 0 and same for dryhop. In my mind I am thinking of SNPA so it would be about

9.5#MO 

1# Crystal 40

 

20-25 IBU at 60

1oz Cascade - 10

1oz Willamette- 10

1oz Cascade - 0- maybe a short 10 minute steep?

1oz Willamette- 0 - maybe a short 10 minute steep?

1oz Cascade - Dry hop - 4-5 days

1oz Willamette-Dry hop - 4-5 days

[neddles]

For hopping I was thinking similar to what you have.  1oz each at 10, 0 and same for dryhop. In my mind I am thinking of SNPA so it would be about

9.5#MO 

1# Crystal 40

 

20-25 IBU at 60

1oz Cascade - 10

1oz Willamette- 10

1oz Cascade - 0- maybe a short 10 minute steep?

1oz Willamette- 0 - maybe a short 10 minute steep?

1oz Cascade - Dry hop - 4-5 days

1oz Willamette-Dry hop - 4-5 days

Were you thinking we would do a bottle trade in order to do a side by side?

[HVB]

Were you thinking we would do a bottle trade in order to do a side by side?

That was my thought.

[neddles]

That was my thought.

I really want to do that. My only hesitation is doing it on this recipe. I just wouldn't normally use high levels of chloride in this beer. Unless… is there something about this particular recipe you were thinking about?

[HVB]

I really want to do that. My only hesitation is doing it on this recipe. I just wouldn't normally use high levels of chloride in this beer. Unless… is there something about this particular recipe you were thinking about?

Nah - just and idea.  No biggie.

[Brauer]

My normal for an APA is
Calcium – 103
Sulfate – 160
Chloride – 56

I think that a version with this and a version with a higher Cl to see the difference could be interesting.

Mine was close to that, about 140 sulfate and 70 cloride. It was a 3.25 gallon batch with 0.75 oz of each hop at 5', then again during a ~175F steep for 30'.

I've been fermenting near 65F. I made one Bitter that got up between 68-70F and it was pretty fruity. Not unpleasant, but prominent.

[cavman]

Ordinary bitter
92% MO
8% torrified Wheat
1oz EKG at 60
1oz challenger flameout(whirlpool for 15)
OG of 1.040
Mash at 155

Edited by cavman, 27 January 2016 - 10:23 PM.

[cavman]

That leans toward a summer bitter but who cares.