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The gravity is quite low, and it needs more hops! This style can't really be scaled like that, what you have there is more of a mild.

Maybe a kilo of LDME and a bit more hops? Aim for something between 1.048 and 1.060 OG and 40 - 45 IBUs

Just to get everything together in one place

8A. Standard/Ordinary Bitter
Vital Statistics: OG: 1.032 – 1.040
IBUs: 25 – 35 FG: 1.007 – 1.011
SRM: 4 – 14 ABV: 3.2 – 3.8%

8B. Special/Best/Premium Bitter
Vital Statistics: OG: 1.040 – 1.048
IBUs: 25 – 40 FG: 1.008 – 1.012
SRM: 5 – 16 ABV: 3.8 – 4.6%

8C. Extra Special/Strong Bitter (English Pale Ale)
Vital Statistics: OG: 1.048 – 1.060
IBUs: 30 – 50 FG: 1.010 – 1.016
SRM: 6 – 18 ABV: 4.6 – 6.2%

Doc's TTL clone specs
20L - OG 1.044, IBU 35.6, EBC 9.6

My specs
Estimated OG: 1.038 SG
Estimated Color: 18.7 EBC
Estimated IBU: 32.9 IBU

I agree Kev that it won't be quite to style, though I think what you've suggested would give more of an ESB than the Special Bitter that TTL is. Mine is probably more like a Standard Bitter. In my last post I admitted that the OG is a bit low but thats the way I like to make my brews even if it doesn't quite match the style. I follow what you say about scaling down styles but I'm thinking to produce a balanced beer, if I scale back the OG I need to scale back the bitterness as well (It's not that much less than Doc's). So while I may not end up with exactly the same style I should end up with a balanced beer.

I do appreciate the feedback however as it all increases my knowledge and if someone else (or myself down the track) was to brew an extract recipe within the style guidelines more malt and hops is definitely the go, though I would suggest trying to keep the same BU/OG ratio as Doc's original.

Cheers
Earle

The reason i made mine to 1.044 and 35 IBUs is because thats what the Landlord on tap in the UK is. Yes, its a special bitter.

I think your scaling is on the money but if it was me i would be aiming for the 1.044 OG. Particularly important if you use windsor yeast as it has a lower attenuation than the 1469 i used. You may find yourself finishing in the high teens rather than low unless you mash very low and then you run into other issues!

My colour was out but am happy cos it tastes magical.

Good call earle, I did not realise the ordinary bitter was that low in gravity.

I did see that you knew the gravity and IBUs were low.

I guess if doc is right that TTL is 1.044 and 35 IBUs it is not far from your recipe anyway.

Gota try one of these i recon. Dan murphys te way to go do you think??

Also is there a Part Mash recipe? TL?

I bought my TTLs from the Wheatsheaf hotel in Thebarton but they were oxidised and tasted a bit like my bottles of 1999 CVA, wet cardboard with a hint of malt.

Drop into my place on the weekend and I'll pour you a pint of Landlord, fresh from the tap!

As for a part mash, thats the ticket. You can probably ditch the spec malts and just do a mini mash with some ale malt (preferably MO) and some Munich to bolster the malty goodness.

TTL is a dry ESB so i believe crystal malts are out of place in this particular example. One of the things TT have always said is they use 100% GP malt kilned to their specs... but i digress....

Grab yourself a copy of beersmith (its free for a month) and play around with the quantities until you have as much as you can mash and then boil. You can still do a half volume boil, just leave out the extract till 10 mins from the end.

Cheers
DrSmurto

I've been trying to get one a partial together for some time.

Here is what I have;

Batch Size 19L
Boil Size 10L

Ingredients
1.40 kg Light Dry Extract (15.8 EBC) Dry Extract 50.00 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 35.71 %
0.40 kg Munich Malt (17.7 EBC) Grain 14.29 %
35.00 gm Fuggles [6.10 %] (60 min) Hops 28.7 IBU
15.00 gm Styrian Goldings [4.80 %] (20 min) Hops 3.3 IBU
18.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 4.1 IBU
15.00 gm Styrian Goldings [4.80 %] (Dry Hop 5 days) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale (I ask Wyeast and they recommend this as a replacement to the liquid yeast doc used, anyone used this yeast?)
36 IBUs EBC ABV 4.02% EBC 12.1

OG 1.044 FG 1.013

drsmurto wrote:I bought my TTLs from the Wheatsheaf hotel in Thebarton but they were oxidised and tasted a bit like my bottles of 1999 CVA, wet cardboard with a hint of malt.

Drop into my place on the weekend and I'll pour you a pint of Landlord, fresh from the tap!

I also tried a bottle of this and although I'm not sure what "oxidised" tastes like, I have too admit, it wasn't as exciting as everybody makes it out to be. The fresh versions (i.e. on tap at Doc's place or in the UK) will be a whole lot better I'm sure.

Well i rung Dan Murphys and thay dont stock TTL at all no more. The wheatshef tho does $10 at the bar or $8 take away. So i might have to pop into there and have a couple brews and but 1 or 2.

Timmsy, ask them how long they have been sititng there for and maybe also mention that someone you know bought some a few months back and they were oxidised. Whilst they do know a lot about beer there i suspect they dont shift a lot of the imported stuff in bottles.

i will do bud. The pub isnt far from where i work as i work at Clipsal so ill pop in 1 day after work.

Grabed a bottle of this and moo brew pale ale from the wheaty last night. The taylor aint bad at all. Am going to give this a shot as a partial. just have to buy beersmith tonight and play around with it and try and work out how to convert it. Thanks drsmurto got the taste now

Off the timothy taylors site

LANDLORD
A Classic Strong Pale Ale, Landlord has won more awards nationally than any other beer: This includes four times as Champion at the Brewers' International Exhibition and four times as CAMRA’s beer of the year.
Refreshingly reliable, nationaly renowned, this full drinking Pale Ale with a complex and hoppy aroma has real "Pulling Power" and stands out in any bar as the ideal regular.
4.3% ABV

guys,

i have a predicament.. i only have goldings and styrian goldings and they are both NZ varieties... what are the chances of making something like this TTL with what i have... I dont have any fuggles either (i dont think)...

Havent used the kiwi godlings before but i have used the kiwi styrians and i liked them.

Fuggles is for bittering so i wouldnt be too stressed about that. Just use the NZ goldings for bittering and flavour, styrians for aroma. And dont be subtle.

I have about 260g of NZ goldings that my brewery friend gave me and the styrians flowers i got from beerbelly when he sent my AG order through... I didnt really know what to use them for, so now is a good opportunity to try them out...

If it turns out alright, i'll be able to give the brewery friend back a decent drop of beer in return for the hops... which he should like being from england and all..

What yeast are you using?

I dont have any liquid english yeast... i havent really gone down the english ale path yet.

I have a sachet of US-04 (blue fermentis) yeast, or i was going to get some nottingham yeast..

Should i get something more authentic?

YES! You need a good english ale yeast to make a good english ale!

Ahhh crap....

i cant afford to get anymore ingredients for another couple of weeks.... It'll have to wait..

what yeast would you suggest? and i'll try and procure it...

Any of the more ester producing strains - 1187, 1968 come to mind, maybe 1275. Even 1028 gives a good amount of esters.