Pokey's Landlord V02E - Beer Recipe - Brewer's Friend

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Pokey's Landlord V02E

156 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.47 gallons
Post Boil Size: 5.72 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (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: Monday July 19th 2021
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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 $ 1.75 / lb
$ 14.88 		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 $ 0.01 / g
$ 0.06 		27 525 0.3%
9.22 lbs / $ 16.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Fuggles16 g Fuggles Hops $ 0.06 / g
$ 0.96 		Pellet 5.3 Boil at 210 °F 60 min 11.11 12.5%
28.70 g Styrian Goldings28.7 g Styrian Goldings Hops Pellet 2.6 Boil 60 min 9.78 22.4%
5.50 g East Kent Goldings5.5 g East Kent Goldings Hops Pellet 4.8 Boil at 210 °F 15 min 1.72 4.3%
3 g Fuggles3 g Fuggles Hops $ 0.06 / g
$ 0.18 		Pellet 5.3 Boil at 210 °F 15 min 1.03 2.3%
11.60 g Styrian Goldings11.6 g Styrian Goldings Hops Pellet 2.6 Boil 15 min 1.96 9.1%
8.30 g East Kent Goldings8.3 g East Kent Goldings Hops $ 0.06 / g
$ 0.50 		Pellet 4.8 Whirlpool at 176 °F 30 min 0.19 6.5%
16.60 g Styrian Goldings16.6 g Styrian Goldings Hops Pellet 2.6 Whirlpool at 176 °F 30 min 0.21 13%
10 g East Kent Goldings10 g East Kent Goldings Hops $ 0.06 / g
$ 0.60 		Pellet 4.8 Hop Stand at 165 °F 30 min 0.23 7.8%
28.35 g Styrian Goldings28.3495 g Styrian Goldings Hops Pellet 2.6 Hop Stand at 165 °F 30 min 0.35 22.1%
128.05 g / $ 2.24
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 1 hr.
0.30 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.60 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.60 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
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
Knowle Spring
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 19 26 12 18 278
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.86 gal Strike 60 °F 154 °F 60 min
Mash Out Steeping 154 °F 170 °F 20 min
2.79 gal Batch Sparge 60 °F 170 °F 20 min
Starting Mash Thickness: 1.29 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.29 qt/lb 2.97 11.9  
Mash volume with grains 3.71 14.8  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 6.47 25.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 5.72 22.9  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.64 g | 22.5 qt) 5.5 22  
Total: 7.87 31.5
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 18%. The malt and yeast flavours shine through better, and is closer what I remember of the TTLL cask ale.

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

Revision 02E is to produce something very similar to 02D, but with a bit more aroma hops (to correct as per comments make for 02D) and for change to indoor equipment profile.

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  • Last Updated: 2023-01-13 07:53 UTC