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

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Timothy Taylor's Landlord

146 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.93 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 146 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created: Wednesday November 23rd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Golden Promise8.5 lb Golden Promise 37 3 95.4%
5 oz Crisp Malting - Crystal Dark - 77L5 oz Crystal Dark - 77L 33.1 77 3.5%
1.50 oz American - Blackprinz1.5 oz Blackprinz - (late mash tun addition) 36 500 1.1%
142.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g BSG - Fuggle56 g Fuggle Hops Pellet 4.2 Boil 60 min 29.43 61.5%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.17 7.7%
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 30.8%
91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whrilfloc tablet Fining Boil 10 min.
2.20 g Wyeast - Beer Nutrient Other Boil 10 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2.50 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
66.2 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Going with an approximate 2:1 SO4:Cl water profile. Not quite 3:1 per the "Light colored and hoppy" profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 151 °F 60 min
1 gal Sparge -- 170 °F 1 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.45 17.8  
Mash volume with grains 5.17 20.7  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 6.93 27.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Sources:
NBs Innkeeper Clone https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-Innkeeper-1527030651353.pdf?72962988641504954
https://www.wildabouthops.nz/uk_pale_ale_recipes.html
https://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html
https://aussiehomebrewer.com/threads/recipedb-drsmurtos-landlord.29871/

Some recipes call for british crystal and melanoidin/aromatic malt. The Keg version is supposedly just golden promise and a pinch of roasted barley during the sparge (for color). Going with the crystal route the first time hoping it brings some color and sweetness.

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  • Last Updated: 2023-02-04 18:57 UTC