Brewer's Friend

Print

Timothy Taylor Landlord

136 calories 15.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 70 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own Book
Calories: 136 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Sunday January 13th 2019
1.044
1.013
4.0%
36.9
12.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Golden Promise3.8 kg Golden Promise 37 3 98.2%
71 g Belgian - De-Bittered Black71 g De-Bittered Black 34 566 1.8%
3.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Fuggles43 g Fuggles Hops Pellet 4.5 Boil 60 min 30.51 52.4%
21 g East Kent Goldings21 g East Kent Goldings Hops Pellet 5.3 Boil 10 min 6.36 25.6%
18 g Styrian Goldings18 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 22%
82 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g phosphoric acid Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Boil 63 min.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Steeping -- 67 °C 60 min
Infusion -- 76 °C 15 min
17.5 L Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.7
Mash volume with grains 12.2
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 21.2 L) 21.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 26.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Note - acid should go in at room temp - pH drops as it gets warmer.

Remember to add Calcium Chloride to mash and boil.

Last Updated and Sharing
 
679
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-13 08:07 UTC