Looking for a yeast that is "nutty"

[Dude]

Who knows of one?

I'm building a "pub ale" recipe where I want a nutty flavor to be prevalent, I know some yeasts can accentuate it but I'm really not familiar with the English strains at all. Just wondering if some of you who do lots of english styles can suggest something.

For a peek at the recipe, click the link in my sig. This is only a first draft...it will probably see some changes.

 

[SwAMi75]

Why not use some honey malt....maybe sub it for the toasted? I bet WY1968 would accentuate that nicely.

 

[Dude]

Thought about it.....only reason I didn't add it to this recipe is the last 2 batches I've done have had honey malt in them. Don't want overkill!

The WL equiv for 1968 is WLP002. Haven't you used that?

 

[uglygoat]

i've used all three of the following, and really enjoyed them.

the white labs 'burton' ale yeast, i had good results with a dark/mild ale, but it's a little bit sweeter than i think yer looking for.

the white labs 'london' ale yeast gives lotsa woody flavors, and is a bit dry as well.

finally the white labs 'dry english' ale yeast is a really nice clean yeast that lets the hops shine through

maybe a dash of fuggles in the kettle and for flavor will give some woody/nutty character to your beer, especially mixed with the goldings.

 

[SwAMi75]

Oops....I meant 1098 British Ale yeast. I have used 1968....hell, that might be OK, too. It's the ESB yeast. I think if I were doing a pub ale and I wanted "nutty", I'd use a little honey malt and 1968 for the esters. Assuming you're going for a bit of English character here.

I did just happen to notice that the 1272 claims to be "slightly nutty".

 

[Dude]

Hmmm....

I'm also considering 1028 London Ale Yeast/WLP013 London Ale Yeast

The description is possibly what I'm aiming for.

WLP013--Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Bottom line I want a malty, nutty flavor to come through.

 

[Jsin]

I use Wyeasts 1275 for my pub ale and it is great .:rockin:


1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Flocculation - medium; apparent attenuation 72-76%. (62-72° F, 16-22° C)