What Yeast For Newcastle Brown Ale Clone?

I copied this recipe a few weeks back for a New Castle Brown Ale. However, I didn't note what yeast it should use. What do you recommend would be best?

Original Gravity: 1.038
Final Gravity: 1.007
IBU: 22
Boiling Time (Minutes): 90

Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.043 SG
Estimated Color: 17.4 SRM
Name: NewCastle_Color.jpg Views: 12304 Size: 794 Bytes
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
12.50 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Corn, Flaked (1.3 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.10 lb Roasted Barley (300.0 SRM)
1.00 oz Target [11.00%] (60 min)
0.50 oz Goldings, East Kent [5.00%] (15 min)

Wyeast British Ale

Or if you want to use dry yeast, S-04.

If using liquid, do a starter and aerate to wort well before pitching.

Thanks guys!

I love Wyeast London ESB for this one. Fantastic!

Wyeast 1469 West Yorkshire leaves a nice malty finish

Another for wyeast ESB.

Great, I think I'll give the ESB yeast a try. Looking forward to this one!

Thanks all for the speedy recommendations.

Yeah ESB is the obvious Choice.

andy6026 said:

Great, I think I'll give the ESB yeast a try. Looking forward to this one!

Thanks all for the speedy recommendations.

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I like the 1968ESB (WLP002) as well. Please be mindful of the fermentation temperature profile that you'll want to use with that strain. It's fine to pitch and start it out in the 63-64 range for the first few days, but when it begins to slow down, you have to start bumping that up towards 68-70*F territory. If you don't, or if you let the temp take a dive, it will drop out like a rock before being finished. Once down, the yeast cake is really firm, almost rubbery and is very hard to rouse.

When you do a starter with this stuff (a must-do), don't worry when it looks weird (like cottage cheese).

^Good to here because thats exactly how I have been using it.

BigFloyd said:

I like the 1968ESB (WLP002) as well. Please be mindful of the fermentation temperature profile that you'll want to use with that strain. It's fine to pitch and start it out in the 63-64 range for the first few days, but when it begins to slow down, you have to start bumping that up towards 68-70*F territory. If you don't, or if you let the temp take a dive, it will drop out like a rock before being finished. Once down, the yeast cake is really firm, almost rubbery and is very hard to rouse.

When you do a starter with this stuff (a must-do), don't worry when it looks weird (like cottage cheese).

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I can attest to all of this. Just did my brown and my garage got into the 50s. Had to bring it inside and put hot water bottles around it to get it to finish.

ok, good, thanks for the heads-up.

andy6026 said:

I copied this recipe a few weeks back for a New Castle Brown Ale. However, I didn't note what yeast it should use. What do you recommend would be best? Original Gravity: 1.038 Final Gravity: 1.007 IBU: 22 Boiling Time (Minutes): 90 Batch Size: 11.00 gal Boil Size: 13.69 gal Estimated OG: 1.043 SG Estimated Color: 17.4 SRM Name: NewCastle_Color.jpg Views: 12304 Size: 794 Bytes Estimated IBU: 22.0 IBU Brewhouse Efficiency: 70.0 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item 12.50 lb Pale Malt (2 Row) US (2.0 SRM) 2.00 lb Corn, Flaked (1.3 SRM) 1.00 lb Cara-Pils/Dextrine (2.0 SRM) 1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) 1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) 1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) 0.50 lb Chocolate Malt (350.0 SRM) 0.10 lb Roasted Barley (300.0 SRM) 1.00 oz Target [11.00%] (60 min) 0.50 oz Goldings, East Kent [5.00%] (15 min)

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I'd go with the WY 1099 Whitbread.

govner1 said:

I'd go with the WY 1099 Whitbread.

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If you're going to use 1099 Whitbread, you might as well use dry S-04 (Whitbread) and save yourself the trouble of having to make a starter and aerate the wort as much as you should when using liquid yeast. Cheaper too.