Landlord clone - Beer Recipe - Brewer's Friend

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Landlord clone

145 calories 16.5 g 330 ml
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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: 1.034 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
URL: https://byo.com/recipe/timothy-taylor-brewery-landlord-clone/
Created: Wednesday July 27th 2022
1.047
1.014
4.4%
38.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 100%
4 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 29.96 46.7%
21 g Styrian Goldings21 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.48 22.8%
28 g Styrian Goldings28 g Styrian Goldings Hops Leaf/Whole 5.5 Whirlpool at 82 °C 0 min 2.35 30.4%
92 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.42 g Phosphoric acid Water Agt Mash 0 min.
5.69 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.84 g Calcium Carbonate Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Temperature 72 °C 67 °C 60 min
14.5 L Fly Sparge 76 °C 76 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 19 L) 19.4
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) -0.3
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add ¼ tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash. On brew day, mash in the Golden Promise at 152 °F (67 °C) in 13 qts. (12 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 7 gallons (26.5 L) of wort is collected. Add ½ tsp. of calcium carbonate (CaCO3) to the kettle. Boil the wort very hard for 70 minutes, adding the hops at times indicated in the recipe. After adding the flameout hops, allow the hops to rest in the kettle for 40 minutes as the wort cools naturally. Chill to 66 °F (19 °C) and rack to the fermenter. Oxygenate, then pitch the yeast. Ferment at 68 °F (20 °C) until complete. Rack the beer, prime and bottle condition, or keg and force carbonate.

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  • Last Updated: 2022-07-27 11:06 UTC