British Golden Ale Miraculix Best - Classic English Ale

[balrog]

Fullers reckon the marmalade is discernable at higher ABV. No idea if that's a factor for your beer.

https://www.fullers.co.uk/blog/beer-articles/yeast

Could be a factor. Version#1 1.043-1.007, 4.75%; Version#2 1.038-1.007, 4.06%
So I really changed 3 things: lower gravity, cooler ferment, and 1/2 the pitch rate of the first version (1/2 pack ea Verdant & Notty instead of 1 pack each).

 

[Miraculix]

Could be a factor. Version#1 1.043-1.007, 4.75%; Version#2 1.038-1.007, 4.06%
So I really changed 3 things: lower gravity, cooler ferment, and 1/2 the pitch rate of the first version (1/2 pack ea Verdant & Notty instead of 1 pack each).

If you ask me, it is the lower gravity and the lower temp in combination. The yeast pitch rate is unlikely to contribute that much within the range given.

 

[balrog]

If you ask me, it is the lower gravity and the lower temp in combination. The yeast pitch rate is unlikely to contribute that much within the range given.

I'm glad to hear that as I have half a pack each for the next batch and was going to try adjusting temperature only.

 

[Miraculix]

I'm glad to hear that as I have half a pack each for the next batch and was going to try adjusting temperature only.

Gravity really has the hardest impact on yeast expression of all factors. I have had low og verdant beers without any fruit at all (around 1.03 og). For dark milds, I no longer look much at the yeast. It is pointless, if you ask me. Only thing that counts yeast wise for dm is attenuation, if you ask me.

 

[balrog]

Gravity really has the hardest impact on yeast expression of all factors. I have had low og verdant beers without any fruit at all (around 1.03 og). For dark milds, I no longer look much at the yeast. It is pointless, if you ask me. Only thing that counts yeast wise for dm is attenuation, if you ask me.

Interesting. Ok. You've convinced me to bump OG back up. I'll still want to stay below 5% ABV, just as a personal preference, as I was with my version#1.

 

[DBhomebrew]

I've found I prefer 'best' bitters and milds. These are still low gravity beers for us Americans, but at 1040-1044 they have a good amount of body and flavor that I have trouble getting in the 'ordinary' range.

 

[Miraculix]

Interesting. Ok. You've convinced me to bump OG back up. I'll still want to stay below 5% ABV, just as a personal preference, as I was with my version#1.

I'd keep it around 4,3%, wouldn't want to go higher. My preference is between 4,1 and 4,3.

I think my best version even only had 4,0, but that one was brewed with Imperial pub.

 

[duncan_disorderly]

I've found I prefer 'best' bitters and milds. These are still low gravity beers for us Americans, but at 1040-1044 they have a good amount of body and flavor that I have trouble getting in the 'ordinary' range.

1038 to 1044 is a good place to be IMO.

 

[Erik the Anglophile]

I usually target 1.040, but my bitters are well attenuated at ~80% AA so that gives me 4.3-4.4% counting the priming sugar.

 

[Miraculix]

I usually target 1.040, but my bitters are well attenuated at ~80% AA so that gives me 4.3-4.4% counting the priming sugar.

Same here!

 

[balrog]

49 days in the keg now, thought I'd share, yes I'm taking my time

 

[Miraculix]

49 days in the keg now, thought I'd share, yes I'm taking my time
View attachment 820049

Nice one! Cheers!

 

[hout17]

I have my buddy coming over tomorrow. He's brewing a pale ale and I'm going to brew this! Looking forward to this one again it's a great recipe.

 

[balrog]

The latest batch

 

[Broothru]

I brewed this recipe last summer and entered it in a comp. It scored 41 points, but ended up 2nd Place in category. 1st Place advanced and ultimately won Best of Show.

This recipe is a solid winner.

 

[Miraculix]

I brewed this recipe last summer and entered it in a comp. It scored 41 points, but ended up 2nd Place in category. 1st Place advanced and ultimately won Best of Show.

This recipe is a solid winner.

Nice one! Congratulations!!!

Now I have some invisible ribbons on my wall, at least partially.

 

[user 246304]

Just coming to this, excellent thread though I have to read it through more carefully. Thanks Miraculix. I'm interested in the Imperial A09. Been using the Wy 1469 and like it quite a bit, just read a few times now on the Imperial and would like to try it. Can you or anyone tell me the provenance of the yeast? Pretty big fan of marmalade in bitters, which is one reason I love First Gold so much. Forget - does the Imperial exhibit the characteristic well?

Secondly, and it may be covered so sorry if so, but your 30 minute boil - not sure I've seen an AG recipe with this short a boil. Can you tell me your reasoning on this? Sounds interesting (again perhaps it's covered. Will read through the thread).

 

[DBhomebrew]

Been using the Wy 1469 and like it quite a bit, just read a few times now on the Imperial and would like to try it. Can you or anyone tell me the provenance of the yeast?

Reportedly one of the better versions of Fullers. 196[8], 002, etc. Love it. Waiting on a new package from my LHBS myself.

I had suggested a more reliable, easier to work with yeast to do your MO testing. Pub would've easily been a #1 choice if I was doing the same.

 

[user 246304]

Reportedly one of the better versions of Fullers. 1969, 002, etc. Love it. Waiting on a new package from my LHBS myself.

I had suggested a more reliable, easier to work with yeast to do your MO testing. Pub would've easily been a #1 choice if I was doing the same.

OK, excellent, many thanks. I have it on my NB cart, along with some more Warminster (and Fawcett, from Morebeer). Thanks much.

While here, come to think of it, never roused a la Yorkshire breweries until using 1469 (probably back in 2018 or so). One of my earliest was 1968, and back then I just sort of marveled at its flocculation, and didn't know any better than to say "that's cool." Anything in particular with this Fuller's - does it need it, or does it chew slowly and well, without any special process (totally forgotten. As with most of everything else).

 

[DBhomebrew]

I find it doesn't need rousing and regular aeration like 1[4]69, but it sure doesn't hurt. Rousing and top-cropping has become a normal operation for me with these thick barm making English yeasts.

 

[user 246304]

I find it doesn't need rousing and regular aeration like 1969, but it sure doesn't hurt. Rousing and top-cropping has become a normal operation for me with these thick barm making English yeasts.

You mean, the 1469 doesn't need it, relative to the 1969? Interesting. Cool, thanks. One thing I've come to love in the 1469 are the stone-fruit esters, in particular peach and peach blossom. But I am a huge fan of marmalade too, so looking forward to the A09 in particular.

 

[DBhomebrew]

Yeah, sorry. Keep getting my numbers mixed up. The Pub is just fine if left alone. Maybe some more esters, faster ferment, if roused. It does flocc extremely well, so the final few points might crawl. The Yorkshire needs the aeration to keep the phenolics in check. Two very, very different yeasts.

 

[Miraculix]

Just coming to this, excellent thread though I have to read it through more carefully. Thanks Miraculix. I'm interested in the Imperial A09. Been using the Wy 1469 and like it quite a bit, just read a few times now on the Imperial and would like to try it. Can you or anyone tell me the provenance of the yeast? Pretty big fan of marmalade in bitters, which is one reason I love First Gold so much. Forget - does the Imperial exhibit the characteristic well?

Secondly, and it may be covered so sorry if so, but your 30 minute boil - not sure I've seen an AG recipe with this short a boil. Can you tell me your reasoning on this? Sounds interesting (again perhaps it's covered. Will read through the thread).

To my knowledge, imperial pub is the only yeast that could actually be traced back to the Fuller's brewery. It also behaves differently than the 1469 and the 002. Imperial does not throw fusels as easily as the others do at higher temperatures and it flocks like a stone. Ester expression is also increased with pub. I have not had any marmalade from the other two yeasts. Pub seems to be unique in that regard.

The short boil is just because of time saving reasons. You can do it, or you can boil for one hour. The difference should be minimal.

No rousing necessary but it wouldn't hurt either as long as you don't introduce oxygen while doing it.

 

[Broothru]

Just coming to this, excellent thread though I have to read it through more carefully. Thanks Miraculix. I'm interested in the Imperial A09. Been using the Wy 1469 and like it quite a bit, just read a few times now on the Imperial and would like to try it. Can you or anyone tell me the provenance of the yeast? Pretty big fan of marmalade in bitters, which is one reason I love First Gold so much. Forget - does the Imperial exhibit the characteristic well?

Secondly, and it may be covered so sorry if so, but your 30 minute boil - not sure I've seen an AG recipe with this short a boil. Can you tell me your reasoning on this? Sounds interesting (again perhaps it's covered. Will read through the thread).

Never used the WY 1469, but I’ve used A09 “Pub” in mine along with First Gold and a step mashed 75 minute ‘gentle’ boil. It reminded me very much of the Fuller’s London Pride that I drank many times when in England.

The grist was 45% Crisp Chevalier, 45% Fawcett M.O., 7% Crisp Crystal 77L, and the rest was acidulated and a pinch of Fawcett Chocolate malt. Bittered with Target, mid boil with First Gold, :05 minutes with ½ oz each of Northdown and Challenger. Total IBUs 35.9.

The hardest part of this beer was obtaining authentic British ingredients on this side of the pond. But it was well worth the effort.

 

[user 246304]

To my knowledge, imperial pub is the only yeast that could actually be traced back to the Fuller's brewery. It also behaves differently than the 1469 and the 002. Imperial does not throw fusels as easily as the others do at higher temperatures and it flocks like a stone. Ester expression is also increased with pub. I have not had any marmalade from the other two yeasts. Pub seems to be unique in that regard.

The short boil is just because of time saving reasons. You can do it, or you can boil for one hour. The difference should be minimal.

No rousing necessary but it wouldn't hurt either as long as you don't introduce oxygen while doing it.

Great. Many thanks.

 

[user 246304]

Never used the WY 1469, but I’ve used A09 “Pub” in mine along with First Gold and a step mashed 75 minute ‘gentle’ boil. It reminded me very much of the Fuller’s London Pride that I drank many times when in England.

The grist was 45% Crisp Chevalier, 45% Fawcett M.O., 7% Crisp Crystal 77L, and the rest was acidulated and a pinch of Fawcett Chocolate malt. Bittered with Target, mid boil with First Gold, :05 minutes with ½ oz each of Northdown and Challenger. Total IBUs 35.9.

The hardest part of this beer was obtaining authentic British ingredients on this side of the pond. But it was well worth the effort.

I see that NB carries the Chevallier malt. It looks incredible by the description. I do have the 77 and am getting in more Warminster (and Fawcett). I have never used Target but do actually want to try the true Fuller's hop regimen, so looking forward to it. Here's a current iteration of a strong bitter, sort of emulating the Fuller's hop regime:

 

[Erik the Anglophile]

Try Chevalier without any crystal first. That basemalt is a much more complex flavour than modern varietals.
There is a reason lots of those late 1800's/early 1900's milds were just Chev, invert 2/3 and maybe a bit of brown or black malt, they didn't need any more.
I brewed up this Let's Brew Wednesday - 1885 Kirkstall L
It tasted wonderfully of butterscotch and toffee, but contained no crystal at all...
Only Chevalier, invert 2 and a bit of brown malt.

 

[Broothru]

Try Chevalier without any crystal first. That basemalt is a much more complex flavour than modern varietals.

Only Chevalier, invert 2 and a bit of brown malt.

 

[Erik the Anglophile]

What are you getting at?

 

[Broothru]

I second these recommendations.

Crystal 77 only, eliminate the dark crystal altogether. I'd also go with chocolate rather than brown malt, but that's just a personal preference. Instead of invert sugar, I used Lyle's Golden Syrup which is hard to find Stateside, but is available on Amazon. It's popular in England and can be subbed 1:1 with invert sugar in your recipe. One tin of Lyles is around 500 grams, so nearly equal with your 1# of invert. I don't know the exact Lovibond of Lyle's but whatever it is it compliments the color of the beer to look like Fuller's, neither too dark or too light.

Other than that, the recipe looks great, and is remarkably similar to mine that scored so well in competition.