22 replies to this topic

[Brauer]

I decided to brew up a Special Bitter yesterday, roughly in the mold of Landlord, but using what I had on hand (which apparently didn't include any dark Crystal).  Mostly I wanted to highlight the Wyeast 1469 West Yorkshire yeast, which I have, somehow, never gotten around to using. That's a big oversight for me, since a beer like Landlord is my idea of the ideal Pale Ale and I love their yeast profile.

 

3.25 gallon, no sparge, 75% mash efficiency

1.043 OG, 8 SRM, 30 IBU (perhaps)

 

5# (95.5%) Great Western Pale Ale Malt

2 oz (2.4%) Carastan® Malt

1.8 oz (2.1%) Baird Crystal 65

 

0.75 oz (33.3%) East Kent Goldings (5.0%) - boiled 60 m

0.75 oz (33.3%) East Kent Goldings (5.0%) - boiled 10 m

0.75 oz (33.3%) East Kent Goldings (5.0%) - steeped after boil at 170F

 

Mash 151F, 40' and 160F, 20' Mash pH 5.3-5.4

Ca++82, Mg++1, Na+10, HCO3-10, SO4-128, CL-51

Wyeast 1469 West Yorkshire

 

Starting the ferment at 62F, but I'll shift it to the mid 66s after a couple days to keep the ferment going.

 

I expect a nice summer beer.

[positiveContact]

sounds very nice.

[Brauer]

sounds very nice.

Time will tell, but it's near enough to my standard Bitter recipe, that it's not much of a stretch. I don't make many beers that aren't brown or black, though. The ferment smells super bready. I'll ferment this one cool, then ferment the next one in the mid-60s to get a better idea what the ester profile is like. I just have decide what I want to make next. Maybe a Brown Porter.

[MyaCullen]

Time will tell, but it's near enough to my standard Bitter recipe, that it's not much of a stretch. I don't make many beers that aren't brown or black, though. The ferment smells super bready. I'll ferment this one cool, then ferment the next one in the mid-60s to get a better idea what the ester profile is like. I just have decide what I want to make next. Maybe a Brown Porter.

that GW Pale Ale malt isn't too shabby, very low protein and a good malty flavor

[Brauer]

that GW Pale Ale malt isn't too shabby, very low protein and a good malty flavor

I like it a lot. Mild, but with a rich, malty, toasty British character. Perhaps more like Golden Promise than Maris Otter.

[MyaCullen]

I like it a lot. Mild, but with a rich, malty, toasty British character. Perhaps more like Golden Promise than Maris Otter.

I concur, not to mention cheaper

[positiveContact]

GW and CMC both seem to make some nice pale ale malt.

 

i just buy whichever is cheaper.

Edited by TheGuv, 02 June 2014 - 07:42 AM.

[HVB]

GW and CMC both seem to make some nice pale ale malt.

 

i just buy whichever is cheaper. I can get on a group buy

FTFM

[Brauer]

GW and CMC both seem to make some nice pale ale malt. i just buy whichever is cheaper.

Yes, both are excellent malts with good British character.

[positiveContact]

FTFM

 

right now i could get both!  the price of GW was cheaper last time but i think the new price list shows CMC as cheaper again.  not sure what gives there.

[neddles]

I havent used that many british yeasts but I do like the 1469. Paired with maris otter I get huge breadiness that I have really enjoyed. Never had TTLL so I cant relate it to your recipe but it looks like something I would enjoy for sure.

[Brauer]

I havent used that many british yeasts but I do like the 1469. Paired with maris otter I get huge breadiness that I have really enjoyed. Never had TTLL so I cant relate it to your recipe but it looks like something I would enjoy for sure.

The breadiness of the early fermentation was quite intense. Late in the fermentation it was more slightly fruity.

 

Landlord is a classic Special Bitter. It has much of what I have liked in my favorite examples of the style. Dominated by bisquity, bready base malt, with clear hop and yeast character that balance but don't take over the beer. Just a bit of caramel in the background.

 

It was reasonably easy to find at a couple local shops for about the last year, but seems to have disappeared, again.

[neddles]

Bump. How did this turn out for you? Did you have to rack from underneath the 1469 krausen that never falls? I am going to make a version closer to the recipe offered by Northern Brewer sometime before summer is out.

[Brauer]

Bump. How did this turn out for you? Did you have to rack from underneath the 1469 krausen that never falls? I am going to make a version closer to the recipe offered by Northern Brewer sometime before summer is out.

Funny you asked. I just tried to take a picture of it last weekend, to post here, because it's quite pretty, but my camera doesn't seem to want to work.

 

It came out great. I'm really happy with it. No problem with the Krausen dropping. I like the yeast profile, a lot. It seems to let the malt shine through nicely and gives the beer a nice mildly British profile. You can really detect the similarities to Landlord.

 

When I make it again, I'll probably try it with Golden Promise and Dark Crystal. I'm also considering remaking it as is, but with a little Amber Malt. As it is, it is a mild, smooth beer, very nice for Summer. Replacing the steeping hops with an American Hop would make a nice variation similar to British Summer Bitters.

[Poptop]

Brauer, I like your recipe and associated thought process on this beer.  It screams summer quaffability.  What do you think of my batch that is all prepared for tomorrow.  It is loosely an ESB.  Any input would be appreciated.  And, like your batch, this one is using up grains on hand. Mutts Nutts - Extra Special Bitter Extra Special/Strong Bitter (English Pale Ale) (8 C) Equipment: Mike's 5 Gallon Setup Efficiency: 65.00 % 8 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 72.1 % 2 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 2 18.0 % 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 2.3 % 4.0 oz Carared (20.0 SRM) Grain 4 2.3 % 1.5 oz Chocolate Malt (350.0 SRM) Grain 5 0.8 % - FOR COLOR AND MILD ROAST FLAVOR 1.20 oz Challenger [7.50 %] - Boil 45.0 min Hop 6 31.2 IBUs 1.00 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 7 10.1 IBUs 8.0 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM) Sugar 8 4.5 % 1.00 oz Cascade [5.50 %] - Boil 1.0 min Hop 9 0.9 IBUs 1.00 oz Styrian Goldings [5.40 %] - Boil 1.0 min Hop 10 0.9 IBUs 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -

[Brauer]

Brauer, I like your recipe and associated thought process on this beer.  It screams summer quaffability.  What do you think of my batch that is all prepared for tomorrow.  It is loosely an ESB.  Any input would be appreciated.  And, like your batch, this one is using up grains on hand. Mutts Nutts - Extra Special Bitter Extra Special/Strong Bitter (English Pale Ale) (8 C) Equipment: Mike's 5 Gallon Setup Efficiency: 65.00 % 8 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 72.1 % 2 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 2 18.0 % 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 2.3 % 4.0 oz Carared (20.0 SRM) Grain 4 2.3 % 1.5 oz Chocolate Malt (350.0 SRM) Grain 5 0.8 % - FOR COLOR AND MILD ROAST FLAVOR 1.20 oz Challenger [7.50 %] - Boil 45.0 min Hop 6 31.2 IBUs 1.00 oz Styrian Goldings [5.40 %] - Boil 15.0 min Hop 7 10.1 IBUs 8.0 oz Sugar, Table (Sucrose) [Boil for 15 min](1.0 SRM) Sugar 8 4.5 % 1.00 oz Cascade [5.50 %] - Boil 1.0 min Hop 9 0.9 IBUs 1.00 oz Styrian Goldings [5.40 %] - Boil 1.0 min Hop 10 0.9 IBUs 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -

Sorry it took me so long to get back, every time I sat down to reply, I got pulled away.

 

The malt bill is similar to one I've made that's influenced by Conniston's Old Man, which is kind of a British Amber with a mild roasty edge. I'm not a fan of Carared, but that's just me and it's innocuous enough at these quantities. I like the hop schedule, though I might knock 10 IBU off the 60 min addition for a Bitter, to let the malt come through. It looks like a nice beer.

 

What temperature do you plan to mash at?

[Poptop]

Breuer, thank you for the great input. The car are dis simply on hand so in it went. I dropped the cascade altogether and changed the hop schedule to 1 challenger at 45, 1 SG at 20 and an ounce each at FO. both hops are about a year old but properly stored so the might have lost a little of their punch. I'm a swamp cooler guy but I can ferment mid 60's so that is my plan. It's chilling down now and smells delicious!!!

[Poptop]

BTW I expect a lot of malt due to the 6 row. It sure shines through and based on another batch I used it in, I wanted to keep the IBU's a little higher

Edited by Steppedonapoptop, 19 July 2014 - 06:46 AM.

[Brauer]

BTW I expect a lot of malt due to the 6 row. It sure shines through and based on another batch I used it in, I wanted to keep the IBU's a little higher

Good point. I missed the 6-row, the first time I read the recipe. Should be interestingly grainy. Definitely try to keep it in the mid 60s, if you can.

[Poptop]

Will do on the temp. I've never tried 04 before but I hear great things. Any experience. BTW I didn't mean to to jump your thread