Timothy Taylors Landlord

[RichC]

I brewed a clone of this last year having never drank the original because it seems to be fairly popular on Australian and UK beer forums. Could never find it here before to see how my clone turned out. Anyway, found it in Supervalue Maynooth the other day. Really enjoyed it, lovely pale ale (but my clone was badly underhopped). Will probably try to brew it again

[RichC]

Heres the link and recipe, highly rated clone on Aussiehomebrewer
http://aussiehomebrewer.com/recipe/680-drsmurtos-landlord/

DrSmurto's Landlord
Ale - English Best (Special) Bitter
All Grain
     40 Votes Brewer's Notes
Mash at 65-66C for 90 min, mash out 78C. 90 min boil

Aim for an OG of 1.043, FG 1.012. ABV 4.1%

Adjust 60 min addition so total IBU is 30.

Yeast = Wyeast 1469 West Yorkshire
.Malt & Fermentables
% KG Fermentable
4 kg TF Maris Otter Pale Malt 
0.15 kg TF Dark Crystal 
.
Hops
Time Grams Variety Form AA
40 g Fuggles (Pellet, 4.5AA%, 60mins) 
30 g Styrian Goldings (Pellet, 5.4AA%, 0mins) 
20 g Goldings, East Kent (Pellet, 5.0AA%, 20mins) 
.20L
Batch Size


Brew Details
Original Gravity 1.045 (calc) .
Final Gravity 1.014 (calc) .
Bitterness 31.9 IBU .
Efficiency 70% .
Alcohol 4.01% .
Colour 19 EBC .
Batch Size 20L .
..Fermentation
Primary 14 days .
Secondary 7 days .
.....

[delzep]

Used to get this a lot when it was reasonable to buy drink up the north. Delicious stuff but not worth the 4 quid or so per bottle in offies down here.

Has it been available on cask in Dublin at any time?

[RichC]

Used to get this a lot when it was reasonable to buy drink up the north. Delicious stuff but not worth the 4 quid or so per bottle in offies down here.

I think I paid about €2.80 for abottle in Supervalue Maynooth

[Bazza]

Funny you should bring up TTL.

I'm almost finished fermenting my 3rd attempt of the clone from Graham Wheeler's book.

First attempt was with Wyeast 1968, Fullers, so was completely wrong for the type of beer, should have used a Yorkshire strain. Also, kept it in a King Keg with no temperature control, so first couple of pints were very nice indeed (nothing like the original) but lost something soon after that.

Second attempt was more recently, with Mauribrew Ale yeast this time. Again, not the ideal yeast, but this one was a total winner. Good hint of the Styrians and nice smoky aftertaste. I've only had the original a couple of times in bottles form (Sainsburys Forestside did them at one point), but I think it was a lot closer to the original than the first attempt. Problem was, it lasted no time
That's why there's another bacth on the go.

On a tenuously related note, I was in Wetherspoons yesterday evening for a few pre-gig non-Tennents pints. Had some of their Exmoor Gold. Very pleasant hoppy little number. I think GW has a recipe for that one in his book as well. Might be the next brew.

-Barry

[RichC]

Funny you should bring up TTL.

I'm almost finished fermenting my 3rd attempt of the clone from Graham Wheeler's book.

First attempt was with Wyeast 1968, Fullers, so was completely wrong for the type of beer, should have used a Yorkshire strain. Also, kept it in a King Keg with no temperature control, so first couple of pints were very nice indeed (nothing like the original) but lost something soon after that.

Second attempt was more recently, with Mauribrew Ale yeast this time. Again, not the ideal yeast, but this one was a total winner. Good hint of the Styrians and nice smoky aftertaste. I've only had the original a couple of times in bottles form (Sainsburys Forestside did them at one point), but I think it was a lot closer to the original than the first attempt. Problem was, it lasted no time
That's why there's another bacth on the go.

On a tenuously related note, I was in Wetherspoons yesterday evening for a few pre-gig non-Tennents pints. Had some of their Exmoor Gold. Very pleasant hoppy little number. I think GW has a recipe for that one in his book as well. Might be the next brew.

-Barry

I can give you a slant of Wyeast1469 if you want? Or some sediment from my currently fermenting Dicks Wheat Elixir Porter(Randy Mosher) in which I'm using the same yeast?

[Bazza]

I can give you a slant of Wyeast1469 if you want? Or some sediment from my currently fermenting Dicks Wheat Elixir Porter(Randy Mosher) in which I'm using the same yeast?

Cheers for the offer, Lars. I'd be really interested in trying the recipe out with its intended yeast and comparing. Haven't gone down the slanting route yet, but a wee bottle of sediment would be greatly appreciated. Now there's just the logistics of getting it on the NHC express to Belfast.

Cheers,

-Barry

[Bazza]

Thanks for the offer, Shane, but I think Richard's TTL is still fermenting.

Cheers,

-Barry

[RichC]

Sorry guys, just seeing this now. My porter is still fermenting. I'd be happy to supply a slant but I'm in work now so I've missed the saturday morning opportunity. If you want to PM me your address ill post up a slant Bazza

[Partridge9]

I think the trick with this beer is to use golden promise as the base malt - also I believe is 100% - ie no crystal.

That was my understanding.

Very tough beer to clone.

[Eoin]

It tastes to me like there is a touch of amber malt in it.

I think it's overrated in the bottles to be honest, I'm sure it's good on cask.

[Partridge9]

Its in the Galway Hooker Bag for me- if you start on it, and have 4-5 - its great - but you mix and match - its not great-  if you know what I mean.