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

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Pokey's Landlord

167 calories 19.8 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
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Based on V7 from www.thehomebrewdiaries.co.uk
Calories: 167 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday September 15th 2018
1.050
1.016
4.6%
40.0
9.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb United Kingdom - Golden Promise8.5 lb Golden Promise 37 3 92.2%
0.36 lb American - Caramel / Crystal 120L0.36 lb Caramel / Crystal 120L 33 120 3.9%
0.33 lb Flaked Wheat0.33 lb Flaked Wheat 34 2 3.6%
0.03 lb United Kingdom - Black Patent0.0265 lb Black Patent 27 525 0.3%
9.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Styrian Goldings42.5 g Styrian Goldings Hops Pellet 2.6 Boil at 210 °F 70 min 15.27 24.9%
28 g Fuggles28 g Fuggles Hops Pellet 3.5 Boil at 210 °F 70 min 13.54 16.4%
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 2.6 Boil at 210 °F 15 min 2.42 8.2%
5 g East Kent Goldings5 g East Kent Goldings Hops Pellet 6.1 Boil at 210 °F 15 min 2.02 2.9%
5 g Fuggles5 g Fuggles Hops Pellet 3.5 Boil at 210 °F 15 min 1.16 2.9%
18 g Styrian Goldings18 g Styrian Goldings Hops Pellet 2.6 Whirlpool at 176 °F 30 min 2.25 10.6%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 6.1 Whirlpool at 176 °F 30 min 2.34 4.7%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 2.6 Aroma at 190 °F 30 min 0.4 17.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.1 Aroma at 190 °F 30 min 0.63 11.7%
170.50 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:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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 4.39 17.6  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
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 "Aroma" hops are actually used to make Hop Tea (about 0.7 litre) and then added to the fermented beer when kegging.

First brewed this in July 2018 - the recipe referred to calls for 1469 West Yorkshire but that wasn't available to me. Compared to bottled TTLL: a bit lower ABV, much smoother, a bit more malty, and a bit hoppier - but definitely in the ballpark of the original. About 10 days into enjoying this I was able to sample TTLL cask ale at The Speaker in Westminster, and my hallucination is that what this recipe produced is closer to that cask ale than the bottled TTLL available in my home town. Missing from mine (and largely missing from the bottled TTLL as well) are the stone fruit esters, presumably from the 1469 yeast - I'm still trying to get my hands on some for a future batch.

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  • Last Updated: 2018-12-13 00:02 UTC