JP's Landlord

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2018-02-10
Batch Size: 5.00 galStyle: Best Bitter (11B)
Boil Size: 6.38 galStyle Guide: BJCP 2015
Color: 12.2 SRMEquipment: JP's Pot and Cooler
Bitterness: 34.5 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: JP's Ale w/ Diacetyl Rest and Crash
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.25 gal JP's Light colored and hoppy Water 1
2.57 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 ml Lactic Acid (Mash 60 min) Misc 3
1.00 items Campden Tablet (metabisulfite) (Mash 60 min) Misc 4
0.87 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.64 g Calcium Chloride (Mash 60 min) Misc 6
8 lbs 8.00 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 7
2.50 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 8
0.75 oz Fuggle [5.2%] - First Wort Hops 9
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 10
0.75 oz Goldings, East Kent [4.6%] - Boil 10 min Hops 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.00 oz Styrian Goldings [3.3%] - Steep 40 min Hops 13
1.0 pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast 14
1.00 items Clarity Ferm (White Labs) (Primary 7 days) Misc 15
1.00 oz Styrian Goldings [5.4%] - Dry Hop 3 days Hops 16

Taste Notes

A superb beer of enormous character and complexity, from the Knowl Spring brewery in Keighley. Stunning, mouth-filling, multi-layered interweaving of malt and hop with intense hop and fruit finish. The drinkers’ favourite, a 4.3% classic pale ale with a complex citrus and hoppy aroma. A recent survey revealed that Landlord has the highest proportion of drinkers who call it their favourite ale. And it has won more awards than any other beer, winning both CAMRA’s Champion Beer of Britain and the Brewing Industry Challenge Cup four times. Malt: 100% Golden Promise Barley Hops: Styrian Goldings, Goldings and Fuggles Aroma: Caramel, malt and flowery. Tasting: Slightly sweet, summer fruits and a hoppy dryness Best enjoyed between 11°C & 13°C

Notes

Note: Wyeast 1469 is from Timothy Taylor brewery Recipe from BYO magazine "MFB My Favorite Bitter" but modified 24 hours prior, steep 2.5 ounces of the de-bittered black malt in 10 ounces of water in the refrigerator Add the strained steeped water to the boil at the 10 minute remaining mark After adding flameout hops, allow hops to rest in kettle for 40 minutes Ferment at 68 OG 1041 FG 1010 IBU 34 SRM 12 ABV 4.1%

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