Wyeast 1469

[warra48]

I grew a starter for this yeast last week, and split it into 4.
Gave one split to balconybrewer this morning.
I'm now growing a further starter from one of the splits, and the esters coming from just 3 litres of wort are amazing.
Like concentrated fruit, raisins etc, unlike anything else I've ever smelt from a yeast starter.
I think this will go great with a hobgoblin like ale I intend to brew this Wednesday.

 

[Bribie G]

Hobgoblin also have taken the Thames Valley brand Brakspears under their wing and brew their beers using the double-drop system etc etc. I drank many Brakspears in my youth and remember them as a quite fruity ale as well. However I note that WYeast also have a thames valley 1275 ...buuuuttt..... I see that it's described as LOW FRUIT esters :huh: :huh: so the Yorkie may fit the bill better, strangely.

My first AG 1469 has turned out so delicious I'm thinking of erecting a shrine to it with candles and a bronzed 1469 smackpack :lol:

 

[kram]

I think this will go great with a hobgoblin like ale I intend to brew this Wednesday.

Is that one of the Hobgoblin-like recipes floating around on here?

 

[warra48]

This is the recipe I plan to brew. It's not a Hobgoblin clone, but in that style.


Type: All Grain
Date: 14/01/2009
Batch Size: 23.00 L
Brewer: Robert
Boil Size: 32 L Asst Brewer: Elsie the Pug
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5300.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 91.70 %
350.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 6.06 %
50.00 gm Caraaroma (390.0 EBC) Grain 0.87 %
50.00 gm Chocolate (1200.0 EBC) Grain 0.87 %
30.00 gm Black Malt (Bairds) (1300.2 EBC) Grain 0.52 %
26.00 gm First Gold '06 [7.90 %] (60 min) Hops 21.3 IBU
20.00 gm First Gold '06 [7.90 %] (20 min) Hops 9.9 IBU
28.00 gm Styrian Goldings [2.30 %] (20 min) Hops 4.0 IBU
23.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
15.00 gm First Gold '06 [7.90 %] (0 min) Hops -
1 Pkgs West Yorkshire Ale (Wyeast Labs #WY1469) [Starter 2500 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.43 %
Bitterness: 35.3 IBU
Est Color: 36.0 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

 

[kram]

Thanks warra

 

[buttersd70]

Hobgoblin also have taken the Thames Valley brand Brakspears under their wing and brew their beers using the double-drop system etc etc. I drank many Brakspears in my youth and remember them as a quite fruity ale as well. However I note that WYeast also have a thames valley 1275 ...buuuuttt..... I see that it's described as LOW FRUIT esters :huh: :huh: so the Yorkie may fit the bill better, strangely.

My first AG 1469 has turned out so delicious I'm thinking of erecting a shrine to it with candles and a bronzed 1469 smackpack :lol:

Treat the bugger right, michael, and you can force fruit form it....1275 was my first liquid yeast. I initially dropped the beggar at 36 hrs, and the taste....incredible.

pshhht to all the "rack and thou shalt oxidise" nay-sayers. Kentish bloody faeries.

 

[vykuza]

I've used this yeast, or more accurately the Proculture Wood Ale pro-103 for a couple batches of Landlord over the past month or so.

I've just cubed a foreign extra stout with oats at 1.070 mashed at 67 and I've got a nice 1469/Pro-103 slurry on hand.

Will this yeast be attenuative enough to make a drinkable stout? Last batch I did at 1.049 only got 65% attenuation and was mashed lower. I'm concerned that this yeast will leave the stout too sweet.

Thoughts? Anyone used this yeast with higher gravity worts?