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Landlord

137 calories 13 carbs
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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: 137 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created Tuesday August 27th 2019
1.042
1.008
4.45%
38.83
10.27
5.67
 
Fermentables
Amount Fermentable PPG °L Bill %
9.375 lb United Kingdom - Golden Promise9.375 lb Golden Promise 37 3 98.2%
2.7 oz German - Carafa II2.7 oz Carafa II - (late addition) 32 425 1.8%
9.54 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz UK Fuggles2 oz UK Fuggles Hops Pellet 2.9 Boil 60 min 23.05 52.6%
0.8 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%
 
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
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
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.34 37.3  
Strike water volume at mash thickness of 1.4 qt/lb 3.34 13.4  
Remaining sparge water volume 6 24  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.89 31.6  
Boil off losses -1.75 -7  
Hops absorption losses -0.14 -0.6  
Amount going into fermentor 6 24  
Total: 9.34 37.3
 
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 />
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  • Last Updated: 2019-09-23 16:41 UTC