Pokey's Landlord V02D - Beer Recipe - Brewer's Friend

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Pokey's Landlord V02D

156 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Based on V7 from www.thehomebrewdiaries.co.uk
Calories: 156 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday June 26th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Thomas Fawcett - United Kingdom - Golden Promise8.5 lb United Kingdom - Golden Promise $ 1.18 / lb
$ 10.03 		37 3 92.2%
0.36 lb United Kingdom - Extra Dark Crystal 120L0.36 lb Extra Dark Crystal 120L $ 2.29 / lb
$ 0.82 		33 120 3.9%
0.33 lb Torrified Wheat0.33 lb Torrified Wheat $ 2.29 / lb
$ 0.76 		36 2 3.6%
0.03 lb United Kingdom - Black Patent0.0265 lb Black Patent 27 525 0.3%
9.22 lbs / $ 11.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Fuggles16 g Fuggles Hops Pellet 5.3 Boil at 210 °F 60 min 11.59 13.7%
30 g Styrian Celeia30 g Styrian Celeia Hops Pellet 2.6 Boil 60 min 10.66 25.7%
5.50 g East Kent Goldings5.5 g East Kent Goldings Hops Pellet 4.8 Boil at 210 °F 15 min 1.79 4.7%
3 g Fuggles3 g Fuggles Hops Pellet 5.3 Boil at 210 °F 15 min 1.08 2.6%
11.60 g Styrian Celeia11.6 g Styrian Celeia Hops Pellet 2.6 Boil 15 min 2.04 9.9%
6.60 g East Kent Goldings6.6 g East Kent Goldings Hops Pellet 4.8 Whirlpool at 176 °F 30 min 0.15 5.7%
15 g Styrian Celeia15 g Styrian Celeia Hops Pellet 2.6 Whirlpool at 176 °F 30 min 0.19 12.9%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 4.8 Hop Stand at 165 °F 30 min 6.9%
21 g Styrian Celeia21 g Styrian Celeia Hops Pellet 2.6 Hop Stand at 165 °F 30 min 18%
116.70 g / $ 0.00
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
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
4 gal Infusion -- 164 °F 60 min
1.17 gal Added just immediately before first run Sparge -- 168 °F 1 min
3.5 gal Batch sparge water Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.586 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.59 qt/lb 3.65 14.6  
Mash volume with grains (equipment estimates 4.12 g | 16.5 qt) 4.39 17.6  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 4.89 g | 19.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.5 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume 5.3 21.2  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Top off amount 0.27 1.1  
Going into fermentor 5.5 22  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

Essentially the V7 recipe from www.thehomebrewdiaries.co.uk - a Timothy Taylor's Landlord clone, adjusted for ingredients available to me. I decided to try this after 2 different beer-loving British ex-pats I know (from different social circles) told that TTLL was their favorite all-time beer, and this recipe seemed to be the most detailed and refined one that I could find. HUGE thanks to the individual behind this recipe!

Note that what I've identified as "Whirlpool" hops at 176F are actually steeped at that temp post-boil - similar to a whirlpool but with relatively minimal agitation.

Note that what I've identified as "Hop Stand" hops at 165F are actually used to make Hop Tea (about 0.7 litre) starting at 172F, and then added to the fermented beer when kegging.

This is a revised version of the recipe where I dialed back the bittering hops about 17% and the aroma hops about 35%. The malt and yeast flavours shine through better, and is closer what I remember of the TTLL cask ale - but perhaps dialed back a bit too much. Needs just a bit more of those hops back, but it's still the closest yet.

And the 1469 yeast is crucial for the stone fruit esters. Still a good ale using 1098, but just not the same.

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  • Last Updated: 2021-07-19 05:36 UTC