Just go tback from an all day cider pressing event with the club. Big fun.
Jeff, this is one that I am not done adjusting, but here goes. Plan on doing the next on Monday. Have also got the latest copy of Graham Wheeler's CAMRA recipe book. There are some discussions on the jimsbeerkit site.
It is said to be all Golden Promise, but just GP base malt will not get you there for color, or body/flavor from what I was getting in London. Some think they have crytal malt made from GP. Black malt is to get to 10 SRM=~20 EBC Dry hops are my option, not in the Wheeler book (may dry hop one keg and not the other to see).
Water - I think I will use a Pale Ale profile, fair amount of SO4.
Hope this helps!
2011 Landlord Knockoff 10/31/2011
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 15.13
Anticipated OG: 1.042 Plato: 10.55
Anticipated SRM: 10.0
Anticipated IBU: 34.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.6 14.00 lbs. Pale Malt(2-row) Great Britain 1.038 2
6.6 1.00 lbs. Crystal 75L Great Britian 1.034 75
0.8 0.13 lbs. Black Patent Malt Great Britain 1.027 525
Potential represented as SG per pound per gallon.
Mash at 151 for 90 minutes.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 5.20 14.7 90 min.
1.50 oz. Styrian Goldings Whole 5.25 14.9 90 min.
1.50 oz. Styrian Goldings Whole 5.25 5.0 10 min.
2.00 oz. Styrian Goldings Whole 5.25 0.0 Dry Hop
Yeast
-----
Wyeast 1469 West Yorkshire
Fermentation temp is a question. Might start it at 66 F and let it free rise to 70F.