Like many here, I brew a lot of English Ales, probably 80% of what I brew. I use 1469, 1968 and 1318 yeasts. I find in most of my recipes, 1469 need to age a little more than the other yeasts for best flavor, at 8 weeks it really comes thru. I find 1968 and 1318 are excellent from the get go but 1469 seems to have suppressed flavors early on. I have a few favorite recipes, these are all 3 gallon batches, I brew on the stove and boils are gentle to middle, nothing violent like when using a large outside gas burner. I use mostly Crisp Maris Otter for the base but use mostly Briess for the other malts due to easy availability.
Dark Mild
3 gallon all grain
3.4 gallon boil size
60 minute boil
O.G. 1.034
F.G. 1.008
2.75# Crisp Maris Otter
4 oz. Briess Chocolate 350L
4 oz. Briess Carabrown
2 oz. Briess Caramel 80L
2 oz. Red Wheat (home malted)
1/2 oz. EK Goldings @ 60 minutes
1/4 oz. EKG @ 10 minutes
1.25 quarts water per pound of grain mash, mash high to help increase body (156F) ferment cool, start @ 62, allow to raise to 66-68 at finish, rouse yeast at day 2, let stay on yeast bed 10-14 days. Easy drinking but flavorful. Light notes from chocolate.
Pale Mild
3 gallon all grain
3.4 gallon boil size
60 minute boil
O.G. 1.034
F.G. 1.008
2.75# Crisp Maris Otter
4 oz. Briess Victory
4 oz. Briess Carabrown
4 oz. Flaked Corn or instant grits
1/2 oz. EK Goldings @ 60 minutes
1/4 oz. EKG @ 10 minutes
1.25 quarts water per pound of grain mash, ferment cool, start @ 62, allow to raise to 66-68 at finish, rouse yeast at day 2, let stay on yeast bed 10-14 days. This is a very easy drinking ale, thirst quencher in the summer.
Robust Porter
3 gallon batch size
3.4 gallon boil size
60 minute boil time
1.056 O.G.
1.016 F.G.
31 SRM
28 IBU
4 lbs. Crisp Maris Otter
14 oz. Briess Carabrown Malt
9 oz. Briess Caramel 80L
7 oz. Briess Chocolate 350L
3/4 oz. Fuggle @ 60 minutes
1/2 oz. Fuggle @ 30 minutes
1.25 quarts water per pound of grain mash, ferment cool, start @ 62, allow to raise to 68 at finish, rouse yeast at day 2, possible more, let stay on yeast bed 14 days. Strong chocolate and coffee flavors but not roasty like a stout. Good body, an after dinner sipper in the winter.
Pub Ale
3 gallon batch size
3.4 gallon boil size
60 minute boil time
1.040 O.G.
1.010 F.G. (can be lower depending on mash)
4 lbs. Crisp Maris Otter
3 oz. Briess Caramel 80L
1 oz. Briess Chocolate 350L
1/2 oz. EKG @ 60 minutes
1/2 oz. EKG @ 20 minutes
1.25 quarts water per pound of grain mash, mash low (148-150) makes more crisp, ferment cool, start @ 62, allow to raise to 66-68 at finish, rouse yeast at day 2, let stay on yeast bed 10-14 days. Easy drinking, basic pub ale.
Enjoy, Tony