Dang - this is one nice propper pint!
Where did you get that?
On cask in an English pub. Will say more later.
That’s the only way I’ve ever had it, too. I remember the pub, but I can’t remember exactly where it was. That trip was ten years ago.
I remember my last pint of Landlord quite vividly. The pub was The Barrels in Berwick-upon-Tweed. As we were walking in, a local was coming out. He told us “You’ve made the right decision”. Indeed. Landlord on cask is one of the best beers I’ve ever had.
Back on the ground in the US with better connections.
TTL was just abou
t my favorite of the whole trip. Had 3 pints.
The small UK brewers are making some excellent beer, and hop flavor and aroma are more than I remember. More advertise American hops. Many of the bitters were very light in color, almost Cream Ale light ~ and some were Pils light.
I think I make a respectable TTL clone, but I really don’t know how close it is because I’ve never actually had the good fortune of encountering a pint of the stuff. I’ve heard rumors of people finding a cask of it here and there in the states, but I’ve never been successful at finding any stateside.
Can you provide any tasting notes, Jeff?
Was not in note taking mode. I have made some TTL knockoffs from internet recipes and what I have read.
From memory. It was darker than I had imagined, probably from a little more crystal malt. More SO4 in the nose - “Burton Snatch” as Jeff Renner terms it.
Hop aroma was there, but medium low level. Hop bitterness was higher than my knockoffs. Might be from the SO4, or I might need to kick up the bitterness a notch.
Will see if my picture skills are working. _ No
You need to use the link to just the picture, not the web page…
Thanks, that was what I was trying to do, but did not realize what the problem was.
Edit - You learn something every day!
The picture above was at the Royal Oak in Brighton. Newly refurbished pub. Good place.
This one is in the Doric Arch near Euston station. A Fullerrs pub with guest taps.
This can be one of the most consitently good pints in this country as long as it has had time to sit on the stillage. If it is served to soon it has separate flavours. Time is one to be savoured with this one.
Interesting that you mention “separate flavors.” One of the thing I find with the best versions of English ales is that they present a single, unified taste to the drinker. Which isn’t to say that you can’t taste the malt/hops/yeast character seperately… but they come together in a way that gives you a single taste of the beer. A lot of the more extreme styles of craft beer don’t really have this harmony. I think it comes from balance-- not just in terms of intensity, but also in terms of harmonious flavors. EKGs and Marris Otter and a bit of diacetyl and so forth just makes for a nice combo.
Landlord is said to use Styrian Goldings (Fuggles grown in Slovenia) and Golden Promise malt. It is still on fine pint.
Of course it does. Another great combination!
Where can I look for a recipe for this?
I’d like to brew it tomorrow.
Just go tback from an all day cider pressing event with the club. Big fun.
Jeff, this is one that I am not done adjusting, but here goes. Plan on doing the next on Monday. Have also got the latest copy of Graham Wheeler’s CAMRA recipe book. There are some discussions on the jimsbeerkit site.
It is said to be all Golden Promise, but just GP base malt will not get you there for color, or body/flavor from what I was getting in London. Some think they have crytal malt made from GP. Black malt is to get to 10 SRM=~20 EBC Dry hops are my option, not in the Wheeler book (may dry hop one keg and not the other to see).
Water - I think I will use a Pale Ale profile, fair amount of SO4.
Hope this helps!
2011 Landlord Knockoff 10/31/2011
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 15.13
Anticipated OG: 1.042 Plato: 10.55
Anticipated SRM: 10.0
Anticipated IBU: 34.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 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
92.6 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 2
6.6 1.00 lbs. Crystal 75L Great Britian 1.034 75
0.8 0.13 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Mash at 151 for 90 minutes.
Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz. Goldings - E.K. Whole 5.20 14.7 90 min.
1.50 oz. Styrian Goldings Whole 5.25 14.9 90 min.
1.50 oz. Styrian Goldings Whole 5.25 5.0 10 min.
2.00 oz. Styrian Goldings Whole 5.25 0.0 Dry Hop
Yeast
Wyeast 1469 West Yorkshire
Fermentation temp is a question. Might start it at 66 F and let it free rise to 70F.
Thanks, Jeff. I was able to get a fresh pack of 1469 Yorkshire and 12 pounds of Golden Promise. The recipe I found earlier today (Kristen England) called for 1/4 pound of dark crystal for 5 gallons. I will be using 3/4 pound of Crisp 120 for 10 gallons. Beersmith calculates this at 8.5 SRM. He also uses a pound of dextrose in five gallons, but it sounds like you would think that’s not a good idea. Would this make it too dry in your opinion?
I’ve got Fuggles for 60 minutes, E.K. Goldings for 45 and Styrian Goldings at 5 minutes, about 35 BU’s.
Thanks again for the help.
I wish I had some of that apple juice.
The Wheeler book lists a FG of 1.010 for TTL. The dextrose might help you get there, and it does finish fairly dry, the Wheeler book does not have sugar in this one, but does in many other recipes. I do have some dark and extra dark British crystal, might plug those in and see what I want to use and how much. Using the darker crystal will minimize the black malt.
35 IBU’s is what is listed in Wheeler. The Styrian late is fairly key to the hop flavor.
As far as the juice, we got 5 gallons of what the orchard called the “Brewers Bag” , which was a blend of 4 apple varieties. We got 6 gallons of all Arkansas Black juice, which is a really nice cider apple. There were 6 different pressings today, about 330 gallons total. The club is now into cider, it seems. Working with a local orchard that has some heritage apples has been a real boost for the interest.
Just want to say that the above recipe is drinking really well. Have not hooked up to the hand pump yet, but will on Friday. Flavors are similar, and the dark stone fruit that the 1469 produces is there. Happy with the way it turned out.
Forgot to put the 1 tsp. of CaCO4 into the boil, and I think that is needed. Used some medium and dark crystal, but next time the dark will be left out and the color will come from the medium crystal, which will add more residual sweetness. The dark starts to add a little “roast” that my wife picked up.
Might dry hop one keg with a little Styrian Goldings, as I think it also needs some more hop aroma.