Franklin
Landlord.
- Joined
- Apr 13, 2009
- Messages
- 827
- Reaction score
- 2
Today, I shall mostly be making a Timothy Taylors Landlord :)
The recipe will be coming from the Graham Wheeler book.
12 litre brew length in my 15L mash tun with just a couple of additions to the recipe:
2% Crystal
10g Bobek @ Zero Minutes
Caramelise the first 2L runnings.
Apparently the Taylors spring water comes from Limestone country in the Yorkshire dales so I've added some Calcium Carbonate to the mash along with Gypsum
The Grain, Chalk and Gypsum:
Mashed in @ 66.8 C:
pH is around about right, maybe a little low:
Hops prepared and Stacked in order of use, water treatment and a little yeast nutrient and Protafloc tablets:
These are looking good :)
Clive the Brewers assistant, happily sun bathing while I was taking pictures of the hops :)
Mash finished at 65 C, ran over 15mins to 105 minute mash:
Recirculating the first couple of litres:
First Batch Sparge, the big jug in the back ground has the 2 litres for caramelisation, second batch sparge stuck and took some prodding to get it to run off, I might sack the False bottom and make a copper manifold:
First Wort Hops (FWH) and water treatments:
Boiling the heck out of the 2L:
Bandit, Brewers Second assistant:
Anyone for Toffee?? This stuff tastes yummy! This was added back to the boiler:
The Cooler doing its stuff:
Pitching Whitelabs Edinburgh Ale yeast, 1 litre starter from a tube I'm splitting:
Round about right, give or take the odd point or two, which means my volumes were pretty much on target:
Not a bad one, breakfast and lunch had amongst it, the caramelisation took about 90 mins so that has slowed me down a touch, wort tastes pretty good with a good kick of Styrians (Bobek).
The recipe will be coming from the Graham Wheeler book.
12 litre brew length in my 15L mash tun with just a couple of additions to the recipe:
2% Crystal
10g Bobek @ Zero Minutes
Caramelise the first 2L runnings.
Apparently the Taylors spring water comes from Limestone country in the Yorkshire dales so I've added some Calcium Carbonate to the mash along with Gypsum
The Grain, Chalk and Gypsum:
Mashed in @ 66.8 C:
pH is around about right, maybe a little low:
Hops prepared and Stacked in order of use, water treatment and a little yeast nutrient and Protafloc tablets:
These are looking good :)
Clive the Brewers assistant, happily sun bathing while I was taking pictures of the hops :)
Mash finished at 65 C, ran over 15mins to 105 minute mash:
Recirculating the first couple of litres:
First Batch Sparge, the big jug in the back ground has the 2 litres for caramelisation, second batch sparge stuck and took some prodding to get it to run off, I might sack the False bottom and make a copper manifold:
First Wort Hops (FWH) and water treatments:
Boiling the heck out of the 2L:
Bandit, Brewers Second assistant:
Anyone for Toffee?? This stuff tastes yummy! This was added back to the boiler:
The Cooler doing its stuff:
Pitching Whitelabs Edinburgh Ale yeast, 1 litre starter from a tube I'm splitting:
Round about right, give or take the odd point or two, which means my volumes were pretty much on target:
Not a bad one, breakfast and lunch had amongst it, the caramelisation took about 90 mins so that has slowed me down a touch, wort tastes pretty good with a good kick of Styrians (Bobek).
