Timothy Taylor Landlord Recipe Anyone ?

[chris_reboot]

it could be they use brewers caramel as it's certainly darker than just pale malt alone.
that or crystal malt.

[aus069]

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?

After a bit of searching it seems that 3-4 % of caraaroma and 50 gm of choc is added , this is a 23lt batch so you may have to adjust if you are doing smaller batches, apparently this gives the colour and the oooomph that it needs .

aus069

[aus069]

Hi Chris I like what you have posted and the way you think . I have only one question for you and that is what is brewers caramel for this is the first time I have heard of it ?

Cheers
aus069

[aus069]

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

Here is an interesting tit bit I was talking to one of my fellow brew members on wednesday night at the club about this recipe and he may think that the brewery may well use GP but they would have the maltsters kiln in a little longer to get a darker grain . Soooo I might try this by sticking the grains in the oven before I crack them .


Cheers
aus069

[GeeThom]

I brewed a Landlord clone with the following recipe earlier this year as follows

Maris Otter 4.7
Black Malt 0.033
Torrified wheat 0.1

90 minutes Goldings 46g
90 Minutes Styrian G 38 g
5 minutes Styrian G 120g (May add some to keg for next brew)

I also caramelised the first 2 litres until quite thick before replacing and femented with Nottingham dried yeast

This was kegged in a King keg and although colour was good there was a certain something missing.
A friend who refers to Landlord as "the Ale which sets the benchmark to which all others should aspire" hit the nail on the head when he said there should be a hint of sweetness in the cheeks for a true Landlord taste.

I must admit that it was stll a very good beer but not exact. It did improve after 6-8 weeks storage and by the time it was almost finished was closer to the original. I have tried and failed to obtain the Wyeast 1469 previously featured on this site.

My next brew (Saturday) will be same recipe with Whitle labs West Yorkshire WLP037ale and a promise that I will leave it to condition before consuming so much

Geethom
Newcastle (home of Crown Posada, the temple of landlord)

[bog69]

hi. did anybody try GeeThom's ttl recipe?? was it any good?? how many litres was the recipe for? i am looking to order the next 6 months supply of malt

[stargazer100]

Try Davy Lines book "Brew Beers like those you buy" There qite a few excellent easy recipes in there. I brewed the replica Old Peculiar. To get the sweeter taste, sacharin tablets were added, because if you added sugar, the beer would continue fermenting. It wasn't too good at first and was placed in a beer sphere for about three months. It was found by the removal man when we came to move house, and within 2 hours both he and my father had to sit on a chair and let others continue with our moving!!

[Dennis King]

I`ve brewed this one using the recipes from GW`s 2nd and 3rd recipe books. My favourite was the one from the 2nd book and I caramelized the 1st few lts

[weiht]

After u caramelized the first runnings, when do u add it to the wort?

[Jymbo]

I've brewed GWs recipe and the hop and grain one a number of times and I find that a very small amount of Crystal (maybe 50-75g) adds to the malt profile and gives it just the right amount of sweetness. I also tried caramelising a few litres of the first runnings and found very little difference (if any) to the taste so I think you'd need to caramelise quite a bit to make the difference noticeable in the finished product. Also, the point about using lots of Styrians at the end of the boil is a good one, but if you overdo it you completely overpower the malt flavour and it ends up not tasting like TTL at all.

[Jymbo]

After u caramelized the first runnings, when do u add it to the wort?

At any point during the boil.

[Jymbo]

This turned out really well and fairly close to TTL. I'd maybe reduce the crystal to 100g and use a different yeast next time - the Wyeast Edinburgh yeast is good in TTL.