Timothy Taylor Landlord clone Beer Recipe | All Grain Best Bitter by Antmaniac | Brewer's Friend
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Timothy Taylor Landlord clone

160 calories 18.7 g 12 oz
Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.87 gallons
Post Boil Size: 4.04 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
URL: https://byo.com/recipe/timothy-taylor-brewery-landlord-clone/
Created: Saturday March 19th 2022
1.048
1.015
4.3%
36.0
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Golden Promise9 lb Golden Promise 37 3 100%
9 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 27.86 46.2%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.5 Boil 10 min 6.17 23.1%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.6 Whirlpool 0 min 1.95 30.8%
3.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Phosphoric acid Water Agt Mash --
1.50 tsp Burton salts Water Agt Mash --
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash in the Golden Promise at 152 °F (67 °C) in 13 qts. (12 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 7 gallons (26.5 L) of wort is collected.

Boil the wort for 70 minutes, adding the hops at times indicated in the recipe. After adding the flameout hops, allow the hops to rest in the kettle for 40 minutes as the wort cools naturally. Chill to 66 °F (19 °C) and rack to the fermenter. Oxygenate, then pitch the yeast. Ferment at 68 °F (20 °C) until complete. Rack the beer, prime and bottle condition.

When transferring to fermenter I left the tap open so lost a gallon. First time using Anvil bucket. SG was 1051 so higher efficiency than predicted.

Fermented vigorously for 3 days. Transferred to keg after 7 days with FG of 1013. Added 3.5 oz corn sugar top time. There was still kreusen on top and a lot of cloudiness in the beer but wonderful taste!

Started drinking after 2 1/2 weeks in the barrel. Quite cloudy, pale brown to yellow in color, nice hoppy aroma. Taste was quite bitter, indicating it might improve with more aging. Quite distinctive, though, and easily drunk.

Second brew 10/9/22. Added 1.5 tsp burton salts and 1/4 tsp phosphoric acid to the mash water then added 9lb golden promise. Mashed at 152. After 15 mins stated recirculating. Raised to 168 after an hour and sparged with 1 gallon 168 water.

Lowered temp to 64 to start fermentation then raised to 67 for 3 days, then raised 1 degree/ day until 70 by day 6. Gravity dropped to 1036 after 1 day, 1020 by 2 days and 1016 by 4 days. Gravity at 1010 after 6 days so higher attenuation than planned.

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  • Public: Yup, Shared
  • Last Updated: 2022-10-18 21:11 UTC
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