[ynotbrusum]

I have been doing lagers and bitters lately and quite happy with the results, but would you guys care to share your Timothy Taylor's Landlord recipes, if you have them?  I will be looking to give the dry yeast ESB a try at some point - it sounds like it has received many high marks where I have read about it.

[pete b]

A quick search didn't find it right away but I could have sworn that Jeff (Hopefundmalz) had a recipe in a thread here. Also I think Shut Up About Barclay Perkins did.

[pete b]

these posts make me jealous of your beers AND your backyards!

Yea tried to get the foliage in the shot. I guess its a big backyard, nothing but forest for several miles in that direction.

[fredthecat]

A quick search didn't find it right away but I could have sworn that Jeff (Hopefundmalz) had a recipe in a thread here. Also I think Shut Up About Barclay Perkins did.

madfermentationist has one, though i think its from a few years ago. it was 100% maris otter and a mix of styrian/EKG and i think fuggles.

[BrewBama]

I have been doing lagers and bitters lately and quite happy with the results, but would you guys care to share your Timothy Taylor's Landlord recipes, if you have them?  I will be looking to give the dry yeast ESB a try at some point - it sounds like it has received many high marks where I have read about it.

Here’s the Mad Fermentationist version: https://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html

Malt Miller version: https://www.themaltmiller.co.uk/product/the-boy-taylor-landlord-clone/

Previous thread on the topic: https://www.homebrewersassociation.org/forum/index.php?topic=11846.0

My version:
88% Golden Promise
3% C120
9% Invert No1 (added at 5 min in boil)

1 oz Styrian Golding (Celeia)  @ 60
1 oz EKG @ 45
1 oz Styrian Golding (Celeia) @ 5

WYeast 1469 West Yorkshire Ale would probably be best but I’ve used S-04 and Nottingham but might try other newly released more appropriate English strains.

Water should probably be a bit gypsum forward.

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[pete b]

I have been doing lagers and bitters lately and quite happy with the results, but would you guys care to share your Timothy Taylor's Landlord recipes, if you have them?  I will be looking to give the dry yeast ESB a try at some point - it sounds like it has received many high marks where I have read about it.

Here’s the Mad Fermentationist version: https://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html

Malt Miller version: https://www.themaltmiller.co.uk/product/the-boy-taylor-landlord-clone/

Previous thread on the topic: https://www.homebrewersassociation.org/forum/index.php?topic=11846.0

My version:
88% Golden Promise
3% C120
9% Invert No1 (added at 5 min in boil)

1 oz Styrian Golding (Celeia)  @ 60
1 oz EKG @ 45
1 oz Styrian Golding (Celeia) @ 5

WYeast 1469 West Yorkshire Ale would probably be best but I’ve used S-04 and Nottingham but might try other newly released more appropriate English strains.

Water should probably be a bit gypsum forward.

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Thanks for posting this Brewbama.
I am making something similar tomorrow. I have some malt I need to go through that also dictated my last grain bill but I liked the malt profile. It will be 99% pale malt from Valley Malt, a local master, and 1% black malt. No crystal or invert, although both things I want to futz around with in the future. 1.047 OG.
Definitely gypsum forward (burton snatch).
My hop schedule for the last one was similar to yours but I a have a question. I get a definite black tea flavor and maybe aroma from TTL that I associate with EKG. My instinct is to go 3-1 in favor of EKG including the later addition. Do you remember the hop profile from yours? Just wondering if that black tea profile I like is also present in the Styrian Golding and also if it is brought out by boiling or late addition.

[EnkAMania]

Pumpkin spice




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[BrewBama]

... Do you remember the hop profile from yours? Just wondering if that black tea profile I like is also present in the Styrian Golding and also if it is brought out by boiling or late addition.

I can’t recall a black tea note in that recipe. ...but it’s been a while.


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[pete b]

... Do you remember the hop profile from yours? Just wondering if that black tea profile I like is also present in the Styrian Golding and also if it is brought out by boiling or late addition.

I can’t recall a black tea note in that recipe. ...but it’s been a while.


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It might be one of those weird taste perception things: I get strong black tea notes (in a very pleasant way) from EKG but I only hear that occasionally from others.

[Oiscout]

Altbier

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[fredthecat]

... Do you remember the hop profile from yours? Just wondering if that black tea profile I like is also present in the Styrian Golding and also if it is brought out by boiling or late addition.

I can’t recall a black tea note in that recipe. ...but it’s been a while.

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It might be one of those weird taste perception things: I get strong black tea notes (in a very pleasant way) from EKG but I only hear that occasionally from others.

i wouldnt say strong but definitely a good chunk of black tea in it. im a fan of EKG. it is kind of my default hop in so many beers.

[dannyjed]

My American Brown Ale which turned out like more of an Amber Ale because I used Pale Chocolate Malt instead of the 350 L Chocolate malt.


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[tommymorris]

My American Brown Ale which turned out like more of an Amber Ale because I used Pale Chocolate Malt instead of the 350 L Chocolate malt.


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It looks good. I have a Brown Ale with Pale Chocolate Malt in the keg lagering now. I boiled 90 minutes and added a bit of C120 to darken. I am still waiting for it to clear to see if that worked.

[fredthecat]

Belgian Single (For the purpose of yeast collection)

[dannyjed]

Belgian Single (For the purpose of yeast collection)

I did the same thing before brewing my Belgian Dark Strong and the Single ended up very good and flavorful for a lower alcohol beer.


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