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Old 05-20-2010, 02:51 PM   #1
EricCSU
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Jun 2008
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All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.


OG 1056
FG 1014
ABV 5.9%
19.5 SRM
36.9 IBU

4660g Marris Otter (80%)
350g Crystal 80 (6%)
290g Pale Chocolate Malt 200lov.(5%)
520g Torrified wheat (9%)
1g Roasted Barley

Mash at 151F for 60m
Mash out at 168F
3g gypsum to mash
3ml lactic acid to mash

Boil time 90 minutes

Wyeast 1469 (seasonal)

Ferment at 66F, ramp up to 69F over 72hrs

49g East Kent Goldings 5.4%AA at 60m
24.5g East Kent Goldings at flame out

Discussion notes:
This yeast is very powerful. Use a blowoff tube. According to Jamil, the specific yeast is critical.
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Old 08-20-2010, 04:13 AM   #2
GuldTuborg
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Did you brew this? How did it turn out? With the 1469 yeast about to be offered again, I'm curious how close this is.
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Old 10-19-2010, 04:41 PM   #3
KingBrianI
 
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Now that I have the yeast, this beer is on the agenda. Anyone tried this recipe yet? Jamil seemed to have thought it was very close to the real thing. Speaking of the real thing, I can't seem to find it anywhere around here anymore. Has anyone in the Triangle seen this stuff anywhere lately? Definitely one of my favorite beers.
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Old 10-23-2010, 12:24 AM   #4
jmo88
 
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I'm brewing this recipe (sort of) this weekend. My LHBS had chocolate 350L and I had to sub flaked wheat since they no longer carry torrified wheat. I'm sure it'll turn out great though. I'll be sure to post back the results.
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Old 10-23-2010, 12:44 AM   #5
KingBrianI
 
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Quote:
Originally Posted by jmo88 View Post
I'm brewing this recipe (sort of) this weekend. My LHBS had chocolate 350L and I had to sub flaked wheat since they no longer carry torrified wheat. I'm sure it'll turn out great though. I'll be sure to post back the results.
Awesome. Definitely report back. I'll be putting this one in the fermenter in the next couple of weeks too.
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Old 10-23-2010, 12:46 AM   #6
jmo88
 
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Quote:
Originally Posted by KingBrianI View Post
Awesome. Definitely report back. I'll be putting this one in the fermenter in the next couple of weeks too.
This is my last batch to fill the new kegerator, then it's Gunstock time
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Old 10-23-2010, 12:51 AM   #7
KingBrianI
 
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You've got good taste! You can't go wrong with either one!
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Old 10-23-2010, 04:07 AM   #8
bierhaus15
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I plan on brewing this one in a few days, though for "research" purposes I went out and got a few bottles of the real stuff. Very tasty, though a little more tame than I had hoped. I wonder if they ferment cool, because you really don't get all those complex esters and english flavors that I know this yeast is capable of. I'll probably drop the wheat in favor of more dark crystal and pale chocolate, and ferment around 68-70F.

 
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Old 10-28-2010, 06:57 PM   #9
jmo88
 
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The active fermentation is over for mine. It's been 4 days at 66F and I've ramped it up to 70F after 72 hours. The yeast was a great fermenter but never went crazy or anything. I got about an 1.5'' of krausen and used a 1L starter. I'll let you all know how it went when I keg this in 2 weeks.
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Old 11-14-2010, 12:29 AM   #10
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Oh man is this good. The fermentation really reminded me of WLP037 in that the krausen was thick and cheesy and it never fully dropped. The flavor is iconically English. The yeast produced everything I love about English ales. It is fruity, creamy, a hint of diacetyl that I love, and it gets better and more complex as it warms. I really dig what this yeast does, it is a great English strain.

I've pulled a few pints so far and it is very cloudy though. I forgot to add Irish moss and the recipe I used had over a pound of flaked wheat, so I am not sure how flocculant the strain is because of the beer.

I'll definitely be using this again for a series of English ales.
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