[jeffy]

Where can I look for a recipe for this?
I'd like to brew it tomorrow.

[hopfenundmalz]

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.

[jeffy]

Thanks, Jeff.  I was able to get a fresh pack of 1469 Yorkshire and 12 pounds of Golden Promise.  The recipe I found earlier today (Kristen England) called for 1/4 pound of dark crystal for 5 gallons.  I will be using 3/4 pound of Crisp 120 for 10 gallons.   Beersmith calculates this at 8.5 SRM.  He also uses a pound of dextrose in five gallons, but it sounds like you would think that's not a good idea.  Would this make it too dry in your opinion?
I've got Fuggles for 60 minutes, E.K. Goldings for 45 and Styrian Goldings at 5 minutes, about 35 BU's.
Thanks again for the help.
I wish I had some of that apple juice. 

[hopfenundmalz]

Thanks, Jeff.  I was able to get a fresh pack of 1469 Yorkshire and 12 pounds of Golden Promise.  The recipe I found earlier today (Kristen England) called for 1/4 pound of dark crystal for 5 gallons.  I will be using 3/4 pound of Crisp 120 for 10 gallons.   Beersmith calculates this at 8.5 SRM.  He also uses a pound of dextrose in five gallons, but it sounds like you would think that's not a good idea.  Would this make it too dry in your opinion?
I've got Fuggles for 60 minutes, E.K. Goldings for 45 and Styrian Goldings at 5 minutes, about 35 BU's.
Thanks again for the help.
I wish I had some of that apple juice. 

The Wheeler book lists a FG of 1.010 for TTL.  The dextrose might help you get there, and it does finish fairly dry, the Wheeler book does not have sugar in this one, but does in many other recipes.  I do have some dark and extra dark British crystal, might plug those in and see what I want to use and how much.  Using the darker crystal will minimize the black malt.

35 IBU's is what is listed in Wheeler.  The Styrian late is fairly key to the hop flavor.

As far as the juice, we got 5 gallons of what the orchard called the "Brewers Bag" , which was a blend of 4 apple varieties.  We got 6 gallons of all Arkansas Black juice, which is a really nice cider apple.  There were 6 different pressings today, about 330 gallons total.  The club is now into cider, it seems.  Working with a local orchard that has some heritage apples has been a real boost for the interest.   

[hopfenundmalz]

Just want to say that the above recipe is drinking really well.  Have not hooked up to the hand pump yet, but will on Friday.  Flavors are similar, and the dark stone fruit that the 1469 produces is there.  Happy with the way it turned out.

Forgot to put the 1 tsp. of CaCO4 into the boil, and I think that is needed.  Used some medium and dark crystal, but next time the dark will be left out and the color will come from the medium crystal, which will add more residual sweetness.  The dark starts to add a little "roast" that my wife picked up.

Might dry hop one keg with a little Styrian Goldings, as I think it also needs some more hop aroma.

[jeffy]

Just want to say that the above recipe is drinking really well.  Have not hooked up to the hand pump yet, but will on Friday.  Flavors are similar, and the dark stone fruit that the 1469 produces is there.  Happy with the way it turned out.

Forgot to put the 1 tsp. of CaCO4 into the boil, and I think that is needed.  Used some medium and dark crystal, but next time the dark will be left out and the color will come from the medium crystal, which will add more residual sweetness.  The dark starts to add a little "roast" that my wife picked up.

Might dry hop one keg with a little Styrian Goldings, as I think it also needs some more hop aroma.

Mine has been on tap for a couple weeks now and I am enjoying it.  I also dry-hopped the second 5 gallons with S. Goldings because the hop aroma is very subtle.  Nice pint.

[Pawtucket Patriot]

hopfenundmalz, I'm going to brew your TTLL recipe in a few weeks.  I read your comment about using only the lighter British crystal.  Would you recommend just a straight substitution of Crystal 55L for the 75L?