youngs special london ale.

[Deebee]

any ideas on this one guys:-)

[oblivious]

Its the only currently version of a Victorian London IPA still in product, but i bet culturing up the yeast will help get part of the flavor

[Deebee]

Its the only currently version of a Victorian London IPA still in product, but i bet culturing up the yeast will help get part of the flavor

Is it bottle conditioned?

I see that the state owned offy here in Norway are sellijg them for 5.50 a bottle!!!

any other ideas regarding the contents?

[oblivious]

It is bottled conditioned I believe

[Bryggmester]

Some years ago, at the "Brewery Tap" in Wandsworth, I was told that the yeast used to bottle condition London Ale is not the yeast strain used in primary fermentation. I expect you would get a good result with yeast cultured from a bottle but it wouldn't be the same.

[Deebee]

Some years ago, at the "Brewery Tap" in Wandsworth, I was told that the yeast used to bottle condition London Ale is not the yeast strain used in primary fermentation. I expect you would get a good result with yeast cultured from a bottle but it wouldn't be the same.

I have a fullers strain Wyeast 1968 so thats easy.

i am more interested in the grist and hops, IBU etc.

interesting to know there are more english bottle conditioned beers here now though.... even if they are at perversly high prices.

[oblivious]

Young's is a different yeast to fullers, it will produce a great bee though

[Deebee]

Young's is a different yeast to fullers, it will produce a great bee though

Well if this is indeed bottle condiditoned i'll have to cultivate it.

Even if it is not primary strain then it will still be a yeast used by the brewers and not something like S04 i guess.

need to find the rest of the details though.

The Youngs site says the following:-

"Special London Ale is an absolute classic, a winner of many awards. Why? Despite its strength it's sublimely drinkable. The malty richness is countered by huge amounts of hops to create a perfectly balanced, wonderfully aromatic, dry, fruity flavour. This live beer is matured in the bottle for a fuller, fresher flavour. Serve cool, pouring gently to leave the sediment in the bottle.

100% malt brew: Maris Otter and crystal malt and a phenomenal amount of Fuggle and Goldings hop. Golding and Target hops are added after fermentation which creates an exciting fresh and hoppy bouquet. Fresh yeast and wort are added at bottling to continue the maturation as a live ale."

So its a 2 malt brew...

Any ideas of the ratio. It is darker than a plain MO brew so there is likely say 5% crystal?

Also hopping.. target and Goldings as dry hopping in a secondary ( or maybe in primary for a week or so)
BUT what about the phenomenal amount of fuggles/goldings?

Which is bittering, which is aroma and what is the IBU

Any idea?

[EliteEvil]

Fresh yeast and wort are added at bottling.

Almost definitely not a primary strain then.

[leigh1919]

Your Goldings and Target will be used for Aroma/Late/Dry Hopping, and Fuggles and Goldings for Bitterness, I think.
It's a sort of orangey colour - definately got a decent chunk of Crystal in there - its a great beer though.

[WHL]

Here's a recipe from BYO:

http://www.jimsbeerkit.com/forum/viewto ... 10&start=0

Cheers, Bill

[oblivious]

Fresh yeast and wort are added at bottling.

Almost definitely not a primary strain then.

Still could be the primary yeast though

[Deebee]

Here's a recipe from BYO:

http://www.jimsbeerkit.com/forum/viewto ... 10&start=0

Cheers, Bill

↲Thanks. I can't quite understand the amount of hops. Looks like 7 oz in 19 litres as bittering? Can't be right can it?

[WHL]

Calculating Alpha Acid Units
AAUs are a good way to state hop additions in your recipes. By specifying the amount of alpha acid for each addition, rather than e.g. 2 oz of Cascade, you don't have to worry about year to year variation in the hop. An AAU is equal to the % AA multiplied by the weight in ounces.

For Example:
1.5 oz of Cascade at 5% alpha acid is 7.5 AAUs. If next year the alpha acid percentage in Cascade is 7.5%, you would only need 1 oz rather than 1.5 oz to arrive at the same bitterness contribution.

-from John Palmer, How to Brew

See at: http://www.howtobrew.com/section1/chapter5-4.html

[smdjoachim]

I cultivated this yeast from the bottle with success .I also email Young's and Wells about the yeast.This is the reply
Dear Simon

The yeast present in the bottle conditioned beers is the same as is used to brew Youngs Beers, and is a S.cerevisiae variety

Best regards

Peter Stathers
Assistant Brewer Technical