Recipes - Timothy Taylor Landlord

 

Bookmark and Share

Stunning, mouth-filling, multi-layered interweaving of malt and hops, Timothy Taylor is a classic pale ale. This recipe from Graham Wheeler really hits the spot and never fails to impress.

 

To make 23 Litres

 

O.G. 1042
P.G. 1010
ABV 4.2%

Grist:
4.250kg Pale ale malt (4 EBC or less)

 

30g Black Malt
(assumes 75% effeciency)
 
Hops:
Start of boil 30g Goldings Hops
and 30g of Styrian Goldings
80 mins into boil 20g Styrian Goldings
 

Get all the ingredients - Here
 
Method:
Mash temp 66C 90mins
Sparge temp 77oC
Boil 90 minutes as vigorously as possible
Irish Moss or Protafloc in last 15 mins
 
Fermentation and conditioning:
Yeast = Danstar Nottingham

Fermentation temp 20oC
Should ferment in 7 days
Condition for 7 days at 12oC
Fine and serve 12oC

Recipe taken from Brew Your Own British Ale - By Graham Wheeler and reproduced with permission from the author.