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Timothy Taylor Landlord clone

168 calories 17.6 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: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
URL: https://byo.com/recipe/timothy-taylor-brewery-landlord-clone/
Created Saturday March 19th 2022
1.051
1.013
5.0%
36.4
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 27.29 46.2%
0.75 oz Goldings0.75 oz Goldings Hops Pellet 4.5 Boil 10 min 4.95 23.1%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 0 min 4.12 30.8%
3.25 oz / 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3       Temp: 68 °F       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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-04-22 02:32 UTC
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