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Landlord

136.9 calories 12.43 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Timothy Taylor Brewery
No Chill: 40 minute extended hop boil time
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Tuesday August 27th 2019
1.042
1.008
4.45%
38.83
10.27
5.67
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.38 lb United Kingdom - Golden Promise9.375 lb Golden Promise 37 3 98.2%
2.70 oz German - Carafa II2.7 oz Carafa II - (late addition) 32 425 1.8%
9.54 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz UK Fuggles2 oz UK Fuggles Hops Pellet 2.9 Boil 60 min 23.05 52.6%
0.80 oz UK Kent Goldings0.8 oz UK Kent Goldings Hops Pellet 4.7 Boil 10 min 13.16 21.1%
1 oz Willamette1 oz Willamette Hops Pellet 4.2 Whirlpool 0 min 2.62 26.3%
3.8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 qt Infusion 152 °F 60 min
4 qt recirculate with black malt on top of mash Temperature 168 °F 15 min
15 qt Batch Sparge 168 °F --
Starting Mash Thickness: 1.4 qt/lb
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.06 psi       CO2 Level: 1.3 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
pH of RO Brewing Water = 5.5
1/4 tsp (1.232 ml) phosphoric acid to 5 gallons RO water

1tsp – CaCl2 to Mash

½ tsp – CaCO3 to 7 gallons boil kettle before boil.
Mash Chemistry and Brewing Water Calculator
 
Notes
BATCH-SPARGE STEPS			<br />
			<br />
  1. Increase grain quantities by 1.06x.
  2. Mash with 3.02 gal water.
  3. After mashing, add 1.61 gal water.
  4. Stir and allow to rest a few minutes.
  5. Recirculate wort till clear.
  6. Run off 3.50 gal wort @ 1.052 SG.
  7. After runoff, add 3.50 gal water.
  8. Stir and allow to rest a few minutes.
  9. Recirculate wort till clear.
  10. Run off 3.50 gal wort @ 1.013 SG.

    pH of RO Brewing Water = 5.5

    1tsp – CaCl2 to Mash

    Black Malt to top of Mash after 60 minutes

    Recirculate Mash for 15 minutes at 168oF

    ½ tsp – CaCO3 to 7 gallons boil kettle before boil.
    <br />
    
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-23 16:41 UTC
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