Back in early 2007 when Wyeast first released 1469 West Yorkshire yeast my friend James and I brewed a bitter with it. The yeast was from Timothy Taylor so naturally we brewed a clone of their illusive Landlord (a "Strong Pale Ale" at 4.3% ABV) We based a recipe in Brew Your Own Real British Ales at Home which looked good to both of us, but we added a bit of extra hops at the end to up the hop aroma.
For malt we used 100% Golden Promise (a Scottish base malt), simple enough. The hops were a blend of East Kent Goldings, Styrian Goldings, and Fuggles. The water was adjusted to have a bit more sulfate, the gypsum also helped to keep the mash pH down on such a pale beer.
The yeast gave an excellent lightly fruity flavor that blended well with the earthy hops, but it was also one of the slowest strains to clear that I have ever experienced. Despite the low 1.043 OG after more than two weeks I was forced to rack out from under an inch of krausen because the gravity was no longer moving. As you can see it eventually cleared, but it took a couple of weeks of cold conditioning in the fridge after carbonation.
Recipe Specifics (All-Grain)
Batch Size (Gal): 5.20
Total Grain (Lbs): 9.00
Anticipated OG: 1.043
Anticipated SRM: 4.6
Anticipated IBU: 31.2
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 min.
100.0% - 9.00 lbs. Golden Promise
1.00 oz. Fuggle (Pellet 4.00% AA) 65 min.
0.63 oz. Styrian Goldings (Pellet 4.20% AA) 65 min.
0.25 oz. East Kent Goldings (Pellet 6.90% AA) 15 min.
0.38 oz. Styrian Goldings (Pellet 4.20% AA) 0 min.
0.50 Wirlfloc @ 15 Min.(boil)
WYeast 1469 West Yorkshire Ale
Profile: TT Pale Ale
Calcium(Ca): 74.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 8.0 ppm
Sulfate(SO4): 187.0 ppm
Chloride(Cl): 16.0 ppm
biCarbonate(HCO3): 18.0 ppm
Sacch Rest - 60 min @ 151
Mash Out - 15 min @ 166
Brewed 3/15/07 with James
Collected 6.5 gallons of 1.035 wort.
No problems in the brew, but topped off with .75 gallons of water because we came in under volume and over gravity.
Pitched right from a partially inflated pack of Wyeast, after 60 seconds of oxygenation. Room temp around 62 to start.
66 degrees and three inch krausen by 24 hours. Got a bit hotter the third day due to a sudden and unexpected March heatwave.
Back down to the mid 60s for the next few days.
3/29/07 1.010, but still has a big krausen. Hopefully this is just about done fermenting.
4/02/07 1.008 correcting for temp. Still has a inch of krausen, hopefully its done.
4/6/07 Transferred to secondary still at 1.008
4/08/07 Bottled with 3 oz of corn sugar for 2.15 volumes of CO2.
4/15/07 After a week the carbonation is pretty good and the flavor is smoothing out a lot. Very fruity.
7/06/07 This one took a while in the fridge to drop bright, but the flavor just kept getting better. I think we could have gone heavier on the hops, but for a light refreshing drinker it is just about perfect.
Available filtered and pasteurized in 500ml bottles.
Ingredients: Golden Promise malt; Styrian Goldings, Goldings and Fuggles hops; Oldham Brewery yeast. First brewed in the 1950's.
From Brew your Own Real British Ales at Home
Timothy Taylor Landlord
100% golden promise
30 IBU target
151F (66C) for 90 minutes
60 min hops: 1.1 oz Styrian Goldings, 1 oz Fuggle
15 min. hops: 0.45 oz Goldings, 0.3 oz Irish moss
Love your work! There's a big whack of people working on Timothy Taylor Landlord clones over on AussieHomeBrewer. The consensus recipe has probably been through a dozen revisions, and I think we've nail it. Check out the thread if you're interested in making another.
If that's a strain meant for a Yorkshire square, I'm not surprised it was a slow fermenter. The beer needs to be almost continuously roused for such strains to work properly.ReplyDelete
Wouldn't that mean that it would be highly flocculant? This was just the opposite problem, it fermented out fine but refused to drop.ReplyDelete
I did this recipe - Marris Otter in place of Golden Promise - and - US Goldings in place of East Kent. I did have the Wyeast 1469. I found the beer came out particularly bland/boring. Not what I expected from such a highly rated beer. I'm a big English bitter fan and was quite disappointed.ReplyDelete
Anything in particular that was bland about it? It is hard to judge the original by a clone recipe (especially when you swap ingredients), but this certainly isn’t boldly flavored bitter (no specialty malts).ReplyDelete
I’m brewing a similar recipe soon with more Styrian Goldings at the end of the boil, some toasted malt, and WY 1968 (which has become my favorite English strain).
I brewed this last month. Used Marris Otter as the base malt. Tastes great!ReplyDelete
WY1469 West Yorkshire yeast has a prominent fruity ester profile.
I've always had an incredibly hard tine getting 1469 to drop too. I used it in a pretty basic oatmeal stout that was freaking delicious in the end. I was about 3 weeks out when the krausen finally dropped; well after it was done fermenting. This yeast left a nice chewy malt profile with that beer that really impressed me quite a bit.ReplyDelete
I've yet to try it in a lighter beer but I'll have to do that soon. I've never had a Timothy Taylor beer, but I'll probably give this recipe a whirl anyway as it seems simple enough.
You could try fining it if you are looking to get it to drop quicker. I need to try this strain again!ReplyDelete
Mike, in the water profile above you have "pH: 8.23". Is that your water source pH, or your mash/sparge water pH after treatment? Thanks and cheers!ReplyDelete
That was the source water pH according to the water department.ReplyDelete
Just brewed this recipe a couple of weeks ago. It is a nice refreshing beer after 2.5 weeks! I had to use EKG in substitute for the Styrian Goldings 65 min. addition. It is a very pale color beer. Timothy Taylor describes theirs is a "pale amber" so I expect they have their proprietary Golden Promise secret. I might try to make some crystal malt out of Golden Promise to see how that works. Cheers!ReplyDelete
It could be that they are using a slightly darker pale ale malt. The color on mine was pretty close to what I've had from Landlord. Of course it was long enough ago that I didn't record which maltster I used.ReplyDelete
Thanks for the recipe, just finished brewing mine. I was wondering about your attenuation. 1.043 to 1.008 gives 81% attenuation for 4.6%. My OG is 1.047 which gives me abt 4.3% at 70% attenuation, which is what I thought was about right for this yeast? Have I missed something? CheersReplyDelete
Wyeast lists West Yorkshire at 67-71% attenuation, so mine certainly ended up a bit drier than expected. I wouldn't worry as long as it tastes good!ReplyDelete
The recipes I have seen have a pinch of black malt for added colour and subtle flavour contributionReplyDelete
They only list Golden Promise, but it is possible they add a very tiny amount of black malt. They mention sugar too, although that might just be to prime the bottles/cask? Could also be a caramelized sugar adding a subtle flavor. I personally didn't taste it in the original, but haven't had one in years!ReplyDelete