Timothy Taylor Landlord Recipe Anyone ?

[aus069]

Hi ;
I have just got back from the city where SWMBO and myself have been out buying apartments and naturally dinner afterwards. We had a meal and some beers and for the first time I tried a TTL which I did enjoy, in fact I liked it so much I purchased 4 bottles 500ml for $44.00 ouch !!!
My question , is there anyone who has the recipe for it ?


Thanks
aus69

P.S. I do all grain.

[chris_reboot]

there's this one

but I'm gonna be mashing the one from graham wheelers book. golden promise is the malt they use apparently.

[aus069]

Thanks Chris;
Have you made this recipe before ? and how close is it to the original recipe ?



Thanks
aus69

[chris_reboot]

not yet...
chip in anyone else who has made either recipe though.

it's coming soon when my sack of malt turns up, oh, and I've a black sheep to do first.

the TTL is largely for the missus (well she can have the odd half!)

[aus069]

Thanks;
The bottle said they use Knowles spring water do you or anyone else know what the water profile is ? also would the yeast choice be a Wyeast 1469 or is there any other substitute that would bring out the flavours ?


Ta.
aus69

[chris_reboot]

sorry, can't help with the water, and its a ground well they use I believe so yorkshire water won't be able to help you there either I guess. for an approximation, try the YW website though, and use the postcode from the TT website. It may have similar mineral contents I suppose.

no experience of 1469, but the description looks ok to me.
I'll be using S-04 or nottingham with mine - haven't decided which yet.

[aus069]

Ta. I will do that to see if I can find the water profile .

[chris_reboot]

can't vouch for it, as it's their own spring, so yorkshire water won't supply it, but it might give you something close.

[WishboneBrewery]

I've just made one, the recipe came from the current Graham Wheeler book, which differs slightly from the hopandgrain.com recipe.
viewtopic.php?f=24&t=26407
I also asked lots of questions here first viewtopic.php?f=2&t=25363

I only bottled this yesterday but its tasting pretty Landlord-ish, so hopefully I did something right
Hope that helps

[flything]

Wyeast 1469 is supposed to be Timothy Taylor yeast. I followed a recipe in the recipe section of this site ,it was my eight all-grain and tasted great, wasn't much like the real thing, needs dry hopping, probably with Styrians. My efficieny has gone up now since I started treating my water with CRS and gypsum.

8 Timothy Taylor Landlord
English Pale Ale/Strong Bitter

Type: All Grain
Date: 25/10/2008
Batch Size: 23.00 L
Boil Size: 28.80 L
Boil Time: 90 min Equipment: The Broughcliffe Brewery
Brewhouse Efficiency: 66.00

Ingredients

Amount Item Type % or IBU
5.30 kg Pale Malt, Maris Otter (5.0 EBC) Grain 100.00 %
39.00 gm Styrian Goldings [3.80 %] (90 min) Hops 15.6 IBU
32.00 gm Fuggles [4.50 %] (90 min) Hops 15.1 IBU
20.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 5.4 IBU
5.00 gm Irish Moss (Boil 10.0 min) Misc
1 Pkgs Yorkshire (Wyeast Labs #1469) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.39 % Actual Alcohol by Vol: 4.43 %
Bitterness: 36.2 IBU Calories: 452 cal/l
Est Color: 8.7 EBC Color: Color


Mash Profile

Mash Name: Broughcliffe Batch Sparge Total Grain Weight: 5.30 kg
Sparge Water: 21.25 L Grain Temperature: 18.0 C
Sparge Temperature: 75.6 C TunTemperature: 18.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Broughcliffe Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 13.81 L of water at 76.0 C 67C

[mysterio]

For me to make a good TTL clone you need a lot of Styrian Goldings dumped in at the very end of the boil.

Theres something in the flavour/malt character I just can't nail though. It has a slight diacetyl/butterscotch note to it which I haven't been able to nail even though i've tried the yeast. It must be something unique in their process.

[chris_reboot]

For me to make a good TTL clone you need a lot of Styrian Goldings dumped in at the very end of the boil.

Theres something in the flavour/malt character I just can't nail though. It has a slight diacetyl/butterscotch note to it which I haven't been able to nail even though i've tried the yeast. It must be something unique in their process.

is it the malt?
I know they use golden promise, but I'm getting a sack of MO so shall be using that.
Can that be it?

[mysterio]

I've used GP and it wasn't that. Theres no great gulf of difference between the two malts. I think the GP is maybe slightly sweeter and even has a very slight malt whisky aroma. It is possibly the copper kettles they use which can cause a lot of kettle caramalisation. Or maybe it is something to do with the way they treat the yeast, or even the design of the fermenter. Could be anything. The styrians at the end (the kind of lemon zest aroma that TTL has) really makes it though

[chris_reboot]

to be fair, we are never going to replicate the same process with the kit and techniques we have (as good as we think we are!) so there are many variables out there....

I'll take the styrians tip though.

[aus069]

Great to see all the replies and thanks for all the input. I have had a look on some of the other blog sites and they have used a small % of crystal and chocolate malt , so I will try some of these additions . It doesn't seem to matter which malt they use MO or GP but they all say it needs something extra to get the colour and flavour . Some have tried boiling down the first few litres and all they get is a little and nothing like the colour or flavour .


Brew Well
aus069 Mike