3rd AG - Landlord(ish)

drsmurto · Post by **drsmurto** » Mon Oct 08, 2007 6:16 am

Made the jump to AG a few months ago, should have done this years ago.

For my 3rd i decided on the brew that played a big part in me getting back into brewing and wanting to brew all grain - Timothy Taylors Landlord.

I drank copious quantities of this when living in Durham for a few years.

I did loads of research starting with this forum. Came up with the following;

97% Marris Otter (cant get floor malted GP down under)
3% ligt crystal
fuggles for bittering
EKG for flavour
styrian goldings for aroma
18C with wyeast 1098 (british ale)

I know it wont be as good as the real thing - i read about people taking 8L of first runnings and boiling it down to 1/2 L and adding it back into the kettle to get some caramel notes into the beer. Maybe next time...

As long as it tastes good i will be a happy man, might even dull the pain of the weekends performance of my beloved wallabies.....

Cheers
DrSmurto

oxford brewer · Post by **oxford brewer** » Mon Oct 08, 2007 9:57 am

drsmurto wrote: As long as it tastes good i will be a happy man, might even dull the pain of the weekends performance of my beloved wallabies.....

Cheers
DrSmurto

Did you brew enough to dull the pain for the next 4years DrSmurto

retourrbx · Post by **retourrbx** » Mon Oct 08, 2007 11:24 am

Post by **Andy** » Mon Oct 08, 2007 11:30 am

Orkney_Rob · Post by **Orkney_Rob** » Mon Oct 08, 2007 1:44 pm

Oh man - Landlord in Adelaide... I may just have to get my mate up in Bridgewater to drop by and visit for a sample! He is a serious fan of the Timothy Tailor original having been raised in that corner of Yorkshire and is missing his favorite tipple!!!

Madbrewer · Post by **Madbrewer** » Mon Oct 08, 2007 3:53 pm

Everyone, Just found this forum. It wasn't here when I last brewed shows how long it's been! This is really topical as guess what beer i am going to brew next? Yup Landlord - except i wanted to sweeten it up a little.

Aiming for 46 litres
=============

OG1.042
Pale Malt 9,300g
Crystal Malt 200g

Goldings 56g (90 mins)
Fuggles 100g (90)

golding 36g (15 mins)

5 or 6 tbspns Live Yeast from local brewery

question 1 ............... any comments/advice on the recipe?

question 2
------------
also ..... the plastic boiler, mashtun and fermenters have been in the garage for like 3 years, should i be ok with a i)clean with anti-bacterial washing up liquid & full rinse followed by ... ii) sanitising with bleach, followed by iii) a full rinse, then a boiling water rinse .... on everything do for sterilising it enough for re-using?

thanks in advance

drsmurto · Post by **drsmurto** » Wed Oct 10, 2007 1:50 am

Cricket season here boys, that game is now a distant memory. Back to a sport where pommy bashing is not just the norm but a time honoured tradition

But no, only brewed 25L so wont keep me going for 4 years ya cheeky sods.

Madbrewer - you say you plan on sweetening it up a little but your recipe looks very light on crystal - 2% is even less than what i used. I tried to get my hands on wyeast 1469, the supposed ttl yeast but missed out. Where does your live yeast come from?

Cheers
DrSmurto

Madbrewer · Post by **Madbrewer** » Wed Oct 10, 2007 8:24 am

Thanks for reading& critiqing the recipe I guess you agree that 200g won't over tip the needle into the redline for sweetness too then

I prefer subtle changes ever since a mistake in my calculations forced me to throw out a brew that brewed ok but tasted awful due to having too little bitterness.

For yeast I intend to go to the Hogs Back brewery (smaller 'craft' brewery here in the uk. I believe they get their yeast from Hook Norton but I could be wrong.) I use the word craft not to make them sound amaeurish which they certainly are not, but to highlight their fairly small scale operation and their refusal to adopt big-brewery type economy measures that would affect their beer. Therefore it is a real pleasure to drink.

The strain of yeast is not without it's criticisms from others who have taken an interest in my endevours. However for me it's always been a good quick worker which is what you want when you pitch your yeast. In contrast Saf-Ale which I am also happy to use as a backup for when I am too lazy to drive to the brewery to get yeast, has never let me down either - although theres something about the 'clean' taste that I find making the beer seem (only a little bit) more-bland when I use it.

Thanks for your interest

Phil

Madbrewer · Post by **Madbrewer** » Wed Oct 10, 2007 11:57 am

Daab - I am either reading an un-revised version of the book you are reading, or you are basing yours on a GW recipe for TT - Best Bitter which mentions Styrian? My copy of the book does say Goldings and Fuggles in the copper. As the stated IBU's of the two are quite different, I dont want to tailor it too much. But not having done this recipe before, if you think I'm going to have a drastically un landlord-like beer from not doing a hop change, then I would love to know?

thanks again

Phil

Post by **Andy** » Wed Oct 10, 2007 12:01 pm

Hey - MB (Phil), are you "local" to the Hogs Back Brewery ? I live about 2 miles from it

Madbrewer · Post by **Madbrewer** » Wed Oct 10, 2007 1:19 pm

Very Local - perhaps even three miles away

What are you brewing currently?

Phil

Post by **Andy** » Wed Oct 10, 2007 1:22 pm

Madbrewer wrote:Very Local - perhaps even three miles away

What are you brewing currently?

Phil

Nothing! I've currently got a slipped disc and brewing isn't going to happen until that's a little bit better

I'm in Ash BTW and usually get my grain and yeast from the HBB

drsmurto · Post by **drsmurto** » Thu Oct 11, 2007 1:46 am

Orkney_Rob wrote:Oh man - Landlord in Adelaide... I may just have to get my mate up in Bridgewater to drop by and visit for a sample! He is a serious fan of the Timothy Tailor original having been raised in that corner of Yorkshire and is missing his favorite tipple!!!

At the rate that wyeast 1098 is chomping thru the wort in may well be done by this weekend! Yet to decide on a conditioning time, with 4/4 empty kegs i am tempted to put it straight into the keg and drink. The old 7 days from grain to brain trick. So Landlord a la DrSmurto could be on tap in Adelaide as early as Saturday.

Has anyone who has attempted to make TTL used the wyeast VSS 1469? I had access to 1098 free so used it but have been tempted to get either 1028 or 1318 instead. I may be able to get my hands on some 1469 in the future.

As for the fuggles/EKG/styrian combo - it seemed to be the agreed combo from various forums.

Might have to start looking at the UK evilbay site for copies of used UK brewing mags you speak of to get a few more recipes for real ales.....

Cheers
DrSmurto

Madbrewer · Post by **Madbrewer** » Thu Oct 11, 2007 11:49 am

OK well not seen the Styrian recipe, would definetely love to compare a taste (and the recipe itself) of the two recipes for comparison.

Vlad the Pale Aler · Post by **Vlad the Pale Aler** » Fri Oct 12, 2007 1:02 pm

ello Dr Smurto
last year a bunch of AHBer's acquired the TT yeast, there may still be some viable stuff in SA, post a request on AHB.
I have some but Perth to Adelaide for yeast is a bit much for Australia Post.

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3rd AG - Landlord(ish)

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