B&W's Landlord - Beer Recipe - Brewer's Friend

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B&W's Landlord

125 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 41.8 liters (fermentor volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ben and Warren
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Sunday August 11th 2013
1.041
1.010
4.1%
36.6
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.72 kg United Kingdom - Maris Otter Pale7.722 kg Maris Otter Pale 38 3.75 98.6%
0.06 kg United Kingdom - Chocolate0.055 kg Chocolate 34 425 0.7%
0.06 kg United Kingdom - Roasted Barley0.055 kg Roasted Barley 29 550 0.7%
7.83 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g East Kent Goldings55 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 90 min 16.32 37.9%
55 g Styrian Goldings55 g Styrian Goldings Hops Leaf/Whole 4.5 Boil 90 min 16.32 37.9%
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5 Boil 10 min 3.91 24.1%
145 g / £ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Brewlabs Yorkshire 2 Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L RIMS mash (coolbox) Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.08 L. Suggest reducing initial water volume to 45.4 L and adding 5.68 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 23.5
Mash volume with grains 28.7
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 36.3 L) 31.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.1 L) 46
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 41.8
Going into fermentor 41.8
Total: 54.7  
Equipment Profile Used: System Default
 
Notes

Brewlabs Yorkshire 2 yeast variety used.
Slant reconstituted into 500ml of 10% dry malt solution and stirred for 2 days at 21oC

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  • Last Updated: 2018-05-31 07:11 UTC