SethMasterFlex
Well-Known Member
I need help selecting an English yeast for my brown ale because I don't have much experience with English yeast (I've only ever used *1275 in a wheat beer and an IPA). I want a malt forward brown ale with some diacetyl and fruit notes (Yes I want to keep that Chinook in there :cross. I'm leaning towards 1968, but I'm worried about having an overly sweet final product due to the low attenuation that accompanies it (I don't mind some sweetness, I just don't want it to be cloying). Will 1968 give me the results I want? If not can anyone else suggest a good English yeast to use?
7lbs 3 oz Maris Otter
1 lb Flaked Oats
8 oz Amber Malt
8 oz Chocolate Malt
12 oz Crystal 80
4 oz Special B
.5 oz Chinook FWH - 60 mins
1 oz US Goldings - 15 mins
Mash @154º
OG = 1.060
IBU = 31
Color = 27.2
*edit
7lbs 3 oz Maris Otter
1 lb Flaked Oats
8 oz Amber Malt
8 oz Chocolate Malt
12 oz Crystal 80
4 oz Special B
.5 oz Chinook FWH - 60 mins
1 oz US Goldings - 15 mins
Mash @154º
OG = 1.060
IBU = 31
Color = 27.2
*edit