My Latest Timothy Taylor Landlord Knockoff

Beer Recipes
1

Soveral have asked, so here it is with what I did today.

2012 Tim Taylor Landlord Knockoff

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):  10.50
Total Grain (Lbs):      15.19
Anticipated OG:          1.042    Plato:            10.59
Anticipated SRM:          9.7
Anticipated IBU:          35.8
Brewhouse Efficiency:      78 %
Wort Boil Time:            75    Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:  Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00

Grain/Extract/Sugar

%    Amount    Name                          Origin        Potential SRM

92.2    14.00 lbs. Golden Promise 8lb Simpsons and 6 lb TF              Great Britain  1.038      2
  6.6    1.00 lbs. Crystal 35L  Bairds Carastan                UK      1.035    35
  1.2    0.19 lbs. Crafa III Germany  1.027    500

Potential represented as SG per pound per gallon.

Mashed at 151 F for 60 min. pH was 5.47.

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

1.75 oz.    Goldings - E.K.                  Whole    5.00  15.4  60 min.
  1.75 oz.    Styrian Goldings                  Pellet  5.25  16.2  60 min.
  1.25 oz.    Styrian Goldings                  Whole    5.25  4.2  10 min.

Yeast

Wyeast 1469 West Yorkshire

3L starter.

Water - RO base water.  8.5 Gallons for mash and 8.5 for sparge

Mash            Sparge
Gypsum 2.5 grams      2.5
Epsom  3.5                3.5
NaCl      0.43              0.43
CaCL2    1.7                1.7
Ca(OH2) 1.35

Kettle additions = 10 grams gypsum.

total boil time = 75 min.

Chilled to 65 F and pitched.

Open fermentation in buckets - well the lids are on top, not snapped down.

Aeration was from pumping into the buckets with March Pump.

Fermenting in basement at 61 F ambient.  Not in water baths - yet.

Hope this helps.

2

Looks like a great recipe.  What temp(s) do you plan to ferment at?  Hold it at 65F throughout?

3

Sorry about that, just going to let it rise up, but will keep it at or under 70F.

The 2 different Golden Promise malts are due to having some TF left over.  Wanted to have some Simpsons in there as I think it is a little sweeter.

The carafa III was just for color adjustment.

Hope this helps.

4

Thanks for posting the recipe.  That looks very tasty and worth a try.

5

Yes, thanks very much for posting, Jeff!  Let us know how it turns out.  I’m very curious as to whether leaving the lids on the buckets unsealed results in a different ester profile.  Anything to bring out that stone fruit ester in the 1469 would be great!

6

I pitched a fair amount of yeast, but did not use O2 on this one, just pumped full throttle into the buckets with the foaming that causes…  Also did not chill as far down, pitched at 65F rather than the 62F that is usual.  The last one was in the ballpark, had some stone fruit, but not enough.

7

Looks like a great recipe. I have brewed the NB version, as well as the pragmatic (what’s on hand) version. One question I have for you, and it may be a silly one. What difference, if any, do you think using EKG and Styrian Goldings to bitter makes, rather than the Fuggle and EKG I have been using?

8

I have this recipe on the list of beers to brew in the coming year. Thanks for posting your recipe detail here Jeff.  :slight_smile:

9

Styrian are Fuggles grown in slovenia.  They have a spiceyness Fu``ggles does not, and not as earthy.

10

I just noticed the hopping on there when you pointed it out.  I usually use fuggles and EKG as well in my ESB.  Just did today as a matter of fact.  But I do like styrian goldings in other beers.  I may give that a try.