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

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Timothy Taylor Landlord Clone

142 calories 14.9 g 12 oz
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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)
Created: Thursday November 11th 2021
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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 Summer 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
 
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