Timothy Taylor Landlord Clone - Beer Recipe - Brewer's Friend

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Timothy Taylor Landlord Clone

Created: Thursday November 11th 2021
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142 calories 14.9 g 12 oz
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.02 gallons
Post Boil Size: 6.85 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gordon Strong - Modern Homebrew Recipes
Calories: 142 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Golden Promise9 lb Golden Promise 37 3 98.3%
2.50 oz Thomas Fawcett - Black Malt2.5 oz Black Malt 32 545 1.7%
9.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Golding1 oz East Kent Golding Hops Pellet 4.4 Boil 70 min 18.92 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.9 Boil 30 min 6.76 20%
1 oz Fuggles (4.5 AA)1 oz Fuggles (4.5 AA) Hops Pellet 4.6 Boil 15 min 5.15 20%
1 oz Styrian Goldings (5.5 AA)1 oz Styrian Goldings (5.5 AA) Hops Pellet 2.9 Boil 10 min 2.65 20%
1 oz Styrian Goldings (5.5 AA)1 oz Styrian Goldings (5.5 AA) Hops Pellet 2.9 Whirlpool at 212 °F 40 min 1.97 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
1.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 each Whirlfloc Tablet Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
2.40 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.80 g Gypsum Water Agt Sparge 0 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.75 psi       Temp: 40 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Camas Water Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.43 gal Strike 164 °F 152 °F 60 min
5.98 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.43 13.7  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.14 -4.6  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 8.02 32.1  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.85 27.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.81 g | 27.3 qt) 5.5 22  
Total: 9.41 37.7
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 71.5%
Pre-Boil: 76% 28.1 ppg
Ending Kettle: 70% 26 ppg
Brew House: 57% 21 ppg
Wort Volume:
5.5 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Expected OG: 1.043
  • Actual OG: 1.035
Alcohol and Attenuation:
ABV: 3.28%
  • Apparent Attenuation: 71.4%
  • Actual FG: 1.010
  • Calories per 12oz 142 calories
  • Carbohydrates per 12oz 14.9 g
Amount Packaged:
5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 53
  • Pints: 40
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
11/12/2021 8:16 PM
over 3 years ago 		-2 Yeast Starter 1.036 1.25 Liters 70 °F 11/13/2021 8:20 PM
over 3 years ago 		4.2z of DME in 1.25 ltr water. West Yorkshire yeast did not really create any kraesen or foam in the starter, but looked milky.
11/14/2021 6:32 PM
over 3 years ago 		+0 Mash Complete 1.055 4 Gallons 11/14/2021 6:32 PM
over 3 years ago 		Did not check mash gravity. This is a guess.
11/14/2021 6:33 PM
over 3 years ago 		+0 Pre-Boil Gravity 1.031 8.3 Gallons 11/14/2021 6:33 PM
over 3 years ago 		Came in considerably lower than anticipated.
11/14/2021 8:59 PM
over 3 years ago 		+0 Boil Complete 1.035 6.8 Gallons 11/14/2021 8:59 PM
over 3 years ago
11/14/2021 9:00 PM
over 3 years ago 		+0 Brew Day Complete 1.035 5.5 Gallons 11/14/2021 9:00 PM
over 3 years ago 		OG came in way low.
11/20/2021 10:39 PM
over 3 years ago 		+6 Fermentation Complete 1.010 5.5 Gallons 11/20/2021 10:39 PM
over 3 years ago
11/20/2021 10:40 PM
over 3 years ago 		+6 Packaged 1.010 5 Gallons 11/20/2021 10:40 PM
over 3 years ago
12/5/2021 9:11 PM
over 3 years ago 		+21 Tasting Note   12/5/2021 9:11 PM
over 3 years ago 		Despite the low OG and 3.3% ABV, the flavor came out very nice. Some nice caramel/bready flavor. Would brew this again and be sure to hit correct gravities to finish at the proper 4.1% or even slightly higher.
 
Notes

Prepare a 1 liter starter.

Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'.

Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl.

Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)


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  • Last Updated: 2021-11-13 20:15 UTC