British Blonde - dry yeast recommendation

Ingredients
1

I am thinking about using Windsor, Mangrove Jack Burton Ale M79 (I don’t see it on their website. Is it still made?), or possibly Danstar London ESB.

I don’t brew anything English inspired so am looking for something with some character but will likely ferment pretty cool to avoid too many fruity esters.

After reading some of the thread below, Windsor seems like a good option. Any recommendations on dry English yeasts other than S-04?

For the recipe, I am thinking something simple, light colored, and am open to any suggestions. Probably going for something similar to a British Golden ale with less hop character…
89% Golden Promise
7% flaked maize
4% torrified wheat

2

Nottingham

3

I should have excluded that along with S-04. By buddy uses Notty a lot and is too clean for what I am going for in this beer…

4

I prefer Burton ale.  Since you’re trying to ferment cool for less fruity flavors.  I assumed Nottingham being clean would be a good thing.

5

I am sure Notty would be good but I am hoping for something kind of middle of the road and something I am not familiar with. For my purposes, I would use Notty more for an American Blonde.

6

Have you tried a Burton ale yeast before? WLP023 or 1318? I think the wyeast equivalent is 1318.

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I have not!

8

I think you’d be pleased.

9

I think WY1275 (Thames Valley) would work well, too. It’s a nice strain.

10

WY1318 is London Ale III, supposedly  a Boddington’s strain (odd given the name).

11

Well Jon the mrmalty.com puts Burton ale and thames valley as equals…  either strain should get you what you’re looking for.  What hops are you thinking?

12

The M79 Burton is listed on Williams https://www.williamsbrewing.com/MANGROVE-JACKS-M79-BURTON-UNION-P3375.aspx . 
I haven’t used it in a blonde but the description says suitable for golden ale.  It makes a tasty bitters.

13

Yeah, IIRC 1275 is the Brakspear strain. A very good brewery, good yeast.

14

Yeah I see it at YVH as well however I don’t see it on the MJ website. Made me wonder if they have stopped making it…

15

Well I was thinking EKG all the way through for about 25 IBU but I may go with Palisade instead as it gives a pretty English character in my opinion.

16

I agree, palisade is great, 1.056OG?

17

Right now I have it at 1.052 but am a bit caught up due to unknown attenuation. I am looking for something probably 5-5.5% ABV

18

For a dry English yeast, I like Munton’s Gold.

19

What ferment temp do you run on that do get good esters in the final product?

20

Of the three contenders you mention, I’ve only used MJ Burton Union and Lallemand London ESB.  I feel that both are well suited to give you some apparent yeast character without being heavy-handed.

I find the London ESB to be the more mellow of the two, and the one that’s more in-line with the typical British ester profiles we experience and read about.  It ferments VERY fast. It cannot ferment maltotriose (mash accordingly; i.e. very low for long time, or step mash).  It’s fairly powdery and doesn’t drop bright very quickly (or without help), but if you’re okay with a hazy beer for most of the keg then no worries.  It’s a great, reliable, easy-going yeast strain that I plan on using many more times.  This would be a great strain for the lighter-side British ales where it’s light-handed presence can still play a subtle role.  Attenuation is from about 62-72% (65% typical) depending on mash schedule and grist composition.  This strain would do well with recipes calling for invert sugars and/or simple sugars to bring up the attenuation percentage.

MJ Burton Union is more of an outlier - but NOT in a bad way.  It’s yeast characters are unique, easily identifiable, and a great addition to several beer styles.  The characters I get from this strain are less fruity and more earthy and woody (not woodsy).  Most of MJ’s earlier offerings (2013) had considerable lag (using rehydrated yeast/slurry); in the 12-18 hour range.  This strain dropped clear pretty well; not powdery.  Typical mashes (152-154F) all achieved 74-77% apparent attenuation.  This strain would stand out in a lighter-style beer as a “key player”, and play a bit more of a “backup” role in a richer, darker-style beer.  Of the several British yeast strains I’ve used, this one is one of the most memorable and unique (in a good way).

Hope this helps!