New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 8 - English Pale Ale => Topic started by: Hawoh on January 28, 2011, 09:45:49 PM

Title: Best Bitter :: Squire
Post by: Hawoh on January 28, 2011, 09:45:49 PM

An iteration of various Timothy Taylor Landlord (http://www.timothytaylor.co.uk/OurProducts_Landlord.aspx) clone recipes. Mostly influenced by this recipe (http://www.themadfermentationist.com/2010/02/timothy-taylor-landlord-clone-recipe.html).

Based on 75% efficiency
OG: 1.048
IBU: 38
Mash @ 151°F

Grain:
4kg - Marris Otter

Hops:
20g Fuggles @ 65
28g US Goldings @ 65
8g Fuggles @ 15
20g US Goldings @ 15
10g Fuggles @ 0
10g US Goldings @ 0

Yeast:
Wyeast 1469 - West Yorkshire Ale (http://www.wyeastlab.com/PC4Q2010.cfm)

Title: Re: Best Bitter :: Squire
Post by: Richard on January 29, 2011, 02:21:25 AM

<3

you're making me homesick.

Title: Re: Best Bitter :: Squire
Post by: Hawoh on January 29, 2011, 08:57:29 AM

Quote from: "Richard"

<3

you're making me homesick.

Unfortunately, I've never had the real thing... but with that many awards, anything even close should be pretty good. Now is my chance while I have the 1469

Title: Re: Best Bitter :: Squire
Post by: Ian Grant on January 09, 2012, 05:06:20 PM

If you can still remember what was this yeast like?

Title: Re: Best Bitter :: Squire
Post by: Hawoh on January 10, 2012, 12:56:00 PM

Quote from: "Ian Grant"

If you can still remember what was this yeast like?

I don't remember with great detail, but I would say the description Wyeast give is pretty close. I don't recall experiencing "Expect moderate nutty and stone-fruit esters", but that may be a factor of the temperatures I used and recipe etc..

I didn't particularly love the recipe above, but I also used this yeast in an English IPA, which easy stands out as one of my top 5 favorite batches all time. How much of that would be yeast specific experience, hard to say. I would certainly pick this yeast for English styles over some other strains, like 1098.