BIG BREW RECIPE - Timothy Taylor Landlord
 

Timothy Taylor Landlord Clone

for 23 LITER batch

 

Method: All Grain 
Style: PALE ALE 
Boil Time: 90 min 
Batch Size: 23 liters (fermentor volume) 
Boil Size: 34 liters 
Boil Gravity: 1.034 (recipe based estimate) 
Efficiency: 80% (brew house)
 
 
 

 

 
Amount Fermentable PPG °L Bill %
4.25 kg United Kingdom - Pale 2-Row 38 2.5 91.6%
0.03 kg American - Black Malt 28 500 0.6%
0.36 kg Torrified Wheat 36 2 7.8%
4.64 kg Total      
Hops
Amount Variety Type AA Use Time IBU
30.26 g Goldings Leaf/Whole 4.5 Boil 90 min 16.81
30.26 g Styrian Goldings Pellet 5.5 Boil 90 min 22.59
19.37 g Styrian Goldings Pellet 5.5 Boil 10 min 4.9

MASH Temp 151F


OATMEAL STOUT
 
For 10 Gallons (37.85 L)
 
18.0 lb (8.16 kg) British pale malt  ******(Think I would sub American 2-row)
2.0 lb (0.9 kg) flaked oats
1.5 lb (0.68 kg) Victory malt
1.0 lb (0.45 kg) black barley malt
12.0 oz (340 g) chocolate malt
12.0 oz (340 g) pale chocolate malt
1.0 lb (0.45 kg) 80 L crystal malt
0.2 oz (5.7 g) brewers licorice (in boil, 60 min)
3.6 oz (102 g) East Kent Golding pellet hops, 4.95% a.a. (60 min)
2.0 L White Labs WLP 002 ale yeast starter
1 tsp yeast energizer
 
SPECIFICATIONS
Original Gravity: 1.06
Final Gravity: 1.018
ABV: 5.51%
IBU: 35
SRM: 33.5
 
DIRECTIONS
Mash grains at 154° F (68° C) for 90 minutes. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through. Allow oats to sit in brown paper bag or empty cereal box for 1-2 weeks so volatile/bitter flavors smooth out.
Primary fermentation for 14 days at 65° F (18° C).
 

 

BIG BREW RECIPE - Scotch/Bock Ale

 

Fermentables

Amount Fermentable Use
165.0 lb Munich (DE) Mash
55.0 lb Pilsner (DE) Mash
20.0 lb Wheat (US) Mash
10.0 lb CaraMunich III (DE) Mash

Hops

Amount Hop Time Use
20.0 oz Fuggle (UK) 60 min Boil

Yeasts

Name Lab/Product
Scottish Ale Wyeast 1728

Stats

Batch & Boil

  • Batch Size 85.0 gal
  • Boil Time 60 min

Other specifics:
Brewers choice of yeast to produce a Scotch Ale or a Bock.

Procedure:
Generally the folks who mashed kept the saccharification temp low, maybe 145 to 149.
 

BIG BREW RECIPE - OKTOBERFEST
  ABOUT 85 gallons post-boil

Fermentables

AmountFermentableMaltster Use   PPG
85.0 lb Pilsner (DE) Any 41 % Mash    38
85.0 lb Munich Light (DE) Any 41 % Mash    37
17.0 lb Melanoidin (DE) Any 8 % Mash    37
8.5 lb Carapils (Dextrine Malt) (US) Any 4 % Boil    33
8.5 lb Caramel/Crystal 120L (US) Any 4 % Mash    33

Hops

AmountHop   Time   Use   Form   AA
17.0 oz Spalt (DE) 60 min    Boil Pellet 4.8%
8.5 oz Hallertauer Mittelfrüh (DE) 20 min Boil Pellet 4.2%
8.5 oz Hallertauer Mittelfrüh (DE) 5 min Boil Pellet 4.2%

BIG BREW RECIPE - BARLEYWINE
  ABOUT 85 gallons post-boil

Fermentables

Amount Fermentable Use
77.0 lb 2-Row (US) Mash
58.6 lb Liquid Malt Extract - Light Boil
40.0 lb Munich Dark (CA) Mash
40.0 lb Cane Sugar Boil
40.0 lb Flaked Corn Mash
24.0 lb Pale Wheat (DE) Mash
16.0 lb Carapils (DE) Mash
15.0 lb Honey Boil

Hops

Amount Hop Time Use
24.0 oz Summit (US) 60 min Boil

Yeasts

Name Lab/Product
Safale US-05 Fermentis US-05

Stats

Batch & Boil

  • Batch Size 85.0 gal
  • Boil Time 90 min

Properties

  • OG 1.104
  • FG 1.015
  • IBU 53
  • ABV 11.7%
  • Color 11 SRM
  • Balance 0.51 – Balanced