Timothy Taylor Landlord Clone

I think I've romanticized British beer for myself. My early forays into imports were usually from England, often from Samuel Smith, Young's, and the like. I'm also a sucker for cask beer; after several years and a lot of sampling, sometimes I can even tell good from bad. A few experiences, most notably at Magnolia, have kept me going after these styles. So of course I've worked them into my own brewing schedule. Some of my English-derived homebrews have turned out pretty good, while others--notably my ordinary bitters--have been sorely lacking.

I've had Graham Wheeler's Brew Your Own British Real Ale for a while, but don't think I've ever brewed any recipes straight out of it. Having heard/read rave reviews of Timothy Taylor Landlord, a best bitter, and having had some very good experiences with Wyeast's West Yorkshire Ale strain, which some associate with this beer, it seemed high time to finally dig into the Wheeler and see how I did with his recipe.

Other than slight adjustments to reach round numbers, the recipe was straight from the book. Michael Tonsmiere's take on Tim Taylor provided the water chemistry. The wort's color in the fermenter struck me as a little sickly, but it looks great in the glass. Having been out of town, I haven't sampled the final product in a week or two, but my initial impressions were that I may have caused some oxidation at bottling. Will post full tasting notes in the near future (below).

Timothy Taylor Landlord (Wheeler)

Batch size: 5.5 gallons
Projected OG: 1.046
Projected SRM: 28.7
Projected IBU: 7.0
Boil time: 60 minutes
Brewhouse efficiency: 70%

Grains
99.3% - 9 lb Fawcett Floor Malted Maris Otter
0.7% - 1 oz Black Patent

Hops
.7 oz East Kent Goldings (5.7%) (60 min)
.7 oz Styrian Goldings (3.8%) (60 min)
1 oz Styrian Goldings (10 min)

Yeast
WY1469 West Yorkshire Ale - no starter

Extras
1 tsp Yeast nutrient (5 min)
.5 tab Whirlfloc (5 min)

Water (mash)
Profile: Reno
Target water profile from the Mad Fermentationist (link above)
9 g Gypsum
1 g Epsom salts
3 ml Lactic acid (88%)

Brewday: 7 September 2015
Mash: 151F for 60 minutes
Pre-boil volume: 7.6 gallons
Pre-boil SG: 9.9P (1.039)

5.5 gallons to fermenter at 11.6P.
Fermented in swamp cooler at 65F.

Moved out of swamp cooler to ambient temps (60-68F) after 6 days of active primary, near end of activity.

Bottled: 19 September 2015
FG: 1.010
ABV: 4.7%
Bottled with 3.2 oz table sugar.

Tasting: 4 January 2016
Super clear with a gorgeous tawny color, but overcarbonated, overly thin, and just a bit unpleasantly funky. I've been thinking it's oxidized, though the opinion of my LHBS is that it has a touch of lacto character. One way or another, it's a dumper.