Ttll Recipes

[3G]

The very reason it was suggested to me to try Bairds MO plus some munich...

After reading several threads on this very site the general consensus for hop schedules is Fuggles for bittering, EKG for flavour and Styrian Goldings for aroma. The 1469 TTL yeast is a must - my current batch with 1968 is more to get an idea of what 1968 can bring to the party (plus the fact it was there and it would have taken me a week to build up enough 1469).

Boiling down some 1st runnings to caramelise them has been done to death and is a lot of effort that doesnt seem worth it IMO. To get that extra bit of colour that MO and munich dont quite provide i added 4/5ths of FA carafa spec II. Colour is very close now and i am happy with the malt profile, hopping etc.

Is it a clone? Maybe not. Hence why its called Publican not Landlord.

As i said before Gregg, happy to let you sample some, provided of course you bring a bottle of the real deal!

Thanks will organise a sample and bring a slant of 1469

 

[kirem]

using the google search for this site gives up a lot of info on this very topic.

http://www.aussiehomebrewer.com/forum/inde...showtopic=22778

and here

http://www.aussiehomebrewer.com/forum/inde...=5869&st=45

and ausdb post below;

TTLLPA a subject close to my heart, must be the inner yorkshireman in me!

A quick google on mineral waters in the UK brought up this site http://www.food.gov.uk/enforcement/applicense/mineralwaters
Then I found Royal Spring Natural Mineral Water was from Keighley as well as Yorksire Spring, so I searched and found Royal springs website and Voila! http://www.royalspring.co.uk/water.html

Mineral Analysis (mg/L)
Calcium 41.2
Magnesium 19.1
Sodium 26.5
Potassium 3.54
Sulphate 18.3
Chloride 12.9
Nitrate <1.00
Aluminium <0.01
Bicarbonates 278
Dry Residues at 180c 262
PH at source 7.30

At a glance the Calcium is very low in comparison to the three Burton waters listed here http://www.unm.edu/~draper/beer/waterpro.html but I'm not sure how to compare the Bicarbonate above with the Carbonate below,
City Ca++ CO3-- Cl- Mg++ Na+ SO4--
Burton 1 268 275 36 62 54 638
Burton 2 270 197 40 60 30 640
Burton 3 295 300 25 45 55 725

Promash lists the following profile for Burton water and also one for Yorkshire with Bicarbonate and also sulphate levels so is a bit more directly comparable, again Calcium is low yet the Bicarbonate is higher than Burton or the other Yorkshire data
Place Ca Mg Na SO4 Cl HCO3
Burton 268 62 30 638 36 141
Yorkshire 105 17 23 66 30 153

I will now leave the discussion up to someone more knowledgeable than myself!

 

[Duff]

Here's mine, was pretty nice. I think a small 3 - 4% medium crystal addition would be nice. Do not go the 100% GP route.

06-33 Landlord Bitter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.30
Anticipated OG: 1.042 Plato: 10.54
Anticipated SRM: 4.5
Anticipated IBU: 30.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 7.30 kg. TF Maris Otter UK 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Fuggle Pellet 5.00 14.2 60 min.
42.00 g. Styrian Goldings Pellet 4.80 13.6 60 min.
20.00 g. Goldings - E.K. Pellet 5.20 2.5 10 min.
20.00 g. Styrian Goldings Pellet 4.80 0.0 0 min.


Yeast
-----

White Labs WLP013 London Ale


And pulled through Doc's beer engine:

 

[PostModern]

using the google search for this site gives up a lot of info on this very topic.

http://www.aussiehomebrewer.com/forum/inde...showtopic=22778

and here

http://www.aussiehomebrewer.com/forum/inde...=5869&st=45

and ausdb post below;

TTLLPA a subject close to my heart, must be the inner yorkshireman in me!

A quick google on mineral waters in the UK brought up this site http://www.food.gov.uk/enforcement/applicense/mineralwaters
Then I found Royal Spring Natural Mineral Water was from Keighley as well as Yorksire Spring, so I searched and found Royal springs website and Voila! http://www.royalspring.co.uk/water.html

Mineral Analysis (mg/L)
Calcium 41.2
Magnesium 19.1
Sodium 26.5
Potassium 3.54
Sulphate 18.3
Chloride 12.9
Nitrate <1.00
Aluminium <0.01
Bicarbonates 278
Dry Residues at 180c 262
PH at source 7.30

At a glance the Calcium is very low in comparison to the three Burton waters listed here http://www.unm.edu/~draper/beer/waterpro.html but I'm not sure how to compare the Bicarbonate above with the Carbonate below,
City Ca++ CO3-- Cl- Mg++ Na+ SO4--
Burton 1 268 275 36 62 54 638
Burton 2 270 197 40 60 30 640
Burton 3 295 300 25 45 55 725

Promash lists the following profile for Burton water and also one for Yorkshire with Bicarbonate and also sulphate levels so is a bit more directly comparable, again Calcium is low yet the Bicarbonate is higher than Burton or the other Yorkshire data
Place Ca Mg Na SO4 Cl HCO3
Burton 268 62 30 638 36 141
Yorkshire 105 17 23 66 30 153

I will now leave the discussion up to someone more knowledgeable than myself!

Handful of gypsum, teaspoon of calcium chloride, half a teaspoon of epsom salts. Maybe some sodium bicarbonate as well. Dunno.

 

[tazman1967]

Does anybody know when Wyeast is going to re release Wyeast 1469 ??? Or ...How long is a piece of string ?

 

[Stuster]

The rumour is that 1469 will be one of the VSS strains in the next round, which means October to December. So not too long to wait. :icon_cheers:

Unless the rumour is wrong of course. :unsure:

 

[tazman1967]

Thanks Stuster for the info...be keeping my eyes peeled and bank balance ready ...

 

[drsmurto]

I had an email from Wyeast assuring me it will be in the next VVS release.

I will make sure this time i keep some of the original generation rather than repitching the onto the cake 3 times and then thinking i should store some!

 

[reviled]

Recipe will depend on your efficiency. Use however much malt is required to get to 1.043-1.045. Add 2oz. of chocolate malt to your mash tun when you sparge for color. Also, use Golden Promise if you can. If not, Maris Otter will suffice.

.75 oz. Styrian Goldings 5% AA (I boil for 60 minutes but add at 45)
.75 oz. Fuggles 5% AA (also at 45 min.)
.35 oz. East Kent Goldings 5% AA (last 15 min)
.50 oz. Styrian Goldings at flame out.

Yeast will also play a role. I wouldn't use Safale-04. I think S-33, or White Labs WLP-005 would be better choices. I have brewed this twice and love it.

:icon_offtopic: It must be so annoying to have to work in figures like this, .35oz?!?!?! Grams and KGs just seem so much more logical...

Sorry, not taking a stab, just looked at those measurements and thought they were pretty confusing...

 

[Whorst]

:icon_offtopic: It must be so annoying to have to work in figures like this, .35oz?!?!?! Grams and KGs just seem so much more logical...

Sorry, not taking a stab, just looked at those measurements and thought they were pretty confusing...

Um, it's really very easy with a digital scale.

 

[reviled]

Um, it's really very easy with a digital scale.

Fair point... It just seems so much easier to use measurements in 1 digit incriments instead of 0.1 incriments, even though I guess you could argue that you can do the same with grams, like 0.1grams, but it doesnt happen very much...

Just thinking out loud really...

 

[drsmurto]

Metric please! :angry: B)

i am not sure why the yanks still use draconian measurements like that. We changed over in the 70s.

lets not open this can of worms less we start discussing the liberal use of the letter z

 

[reviled]

i am not sure why the yanks still use draconian measurements like that. We changed over in the 70s.

They like to be different, just like a US gallon is different to a normal gallon... 3.8 litres compared to 4.2 I read somewhere??? Just random...

But yeah, sorry for opening the can of worms :icon_offtopic:

 

[tdh]

For general knowledges sake -

US = 3.78 litres
UK = 4.54 litres

Multiply or divide by 1.2 to convert

tdh

 

[Stuster]

Now, now, settle down there Dr Zmurto.

And what the heck are draconian measurements anyway. How severe are ounces? :unsure: :lol:

draconian (dr-kn-n, dr-)
adj.
Exceedingly harsh; very severe:

 

[reviled]

For general knowledges sake -

US = 3.78 litres
UK = 4.54 litres

Multiply or divide by 1.2 to convert

tdh

Wheres the logic in that?!?!?!?! Shouldnt a gallon just be a gallon? Geez

 

[newguy]

lets not open this can of worms less we start discussing the liberal use of the letter z

Americans have no trouble picking a Canadian out of the crowd if we happen to recite the alphabet. To them, it's 'zee' and to us it's 'zed'. Except, of course, for ZZ Top. It just sounds stupid with the Canadian pronunciation.

.....there's also their 'soda' vs our 'pop' thing as well as their 'fries' vs our 'chips'. Apparently they have no equivalent word for 'touque' other than the very awkward sounding 'stocking cap'.

 

[tdh]

You mean 'beanie'?

tdh

Apparently they have no equivalent word for 'touque' other than the very awkward sounding 'stocking cap'.

 

[Stuster]

Wheres the logic in that?!?!?!?! Shouldnt a gallon just be a gallon? Geez

It's just historical accident. The measure varied a lot over time and place. The US picked one of those many versions, the Brits another.

 

[newguy]

You mean 'beanie'?

Don't think so. This is a touque (or tuque). Around here a beanie is one of those hats that looks like a yarmulke with a propeller on it.