TT Landlord Type - Goldings Hops

Started 30/10/15

I have been meaning to brew a Timothy Taylor Landlord Clone for some time but have not got around to it for various reasons. This brew is mainly using up the ingredients that I have left, which is why I am using Golding hops (not the correct ones). There are also 2 packets of S-04 in my cupboard, which are nearing their sell by date, so I will use these up too.

Recipe

Ingredients:

Recipe	Measure
Pale Malt (EBC 4 or less)	7390g 99.2%
Chocolate Malt	60g 0.8%
Goldings Hops (90 Min)	90g
Goldings Hops (Last 10 Min)	30g
Protofloc (Last 10 minutes)	1 Tab
Yeast	S-04 x 2
Mash Liquor	18.6
Strike Heat	72C
Mash Temperature	66C
Mash Time	1 Hour 30 Minutes
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	1 Hour 30 Minutes
Batch Volume	40 Litres
Fermentation Temperature	18C
IBU	38
Expected OG	1042
Actual OG	1046
Expected FG	1011
Actual FG

Water Treatment:

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate (CAC03) Anglian - Measured with Salifert Kit	176 ppm
Calcium Carbonate Required	50 ppm
Adjustment Necessary	126 ppm
CRS per Litre Required	6ml per 10L
Total CRS to add to Mash - 18.6L	11 ml
Total CRS to add to Top Up - 13.3L	8 ml
Total CRS to add to Batch Sparge - 23.4L	14 ml
*Chlorine Treatment*
Campden Tablets (half in mash, half in sparge)	1 tablet
Calcium Adjustment (using brupaks calculation)
Calcium in Water (Cac03 X 0.4)	70.4 ppm
Calcium Required	200 ppm
Adjustment	130 ppm
Gypsum (only treated mash water)	12g for full water volume x2 tsp in mash

To calculate the water required for the batch sparge, I am using Jims Calculator, see Here. This calculator needs adjusting to your own equipment and on my first attempt I ended up with 5L more than planned, so some further adjustments are required.

The following parameters were used for the water volume calculations:

Batch Volume = 40L
Boil Loss = 10%
loss to hops = 2L
Total Grain Bill = 7.45 Kg
Mash Tun Dead Volume = 1L
Liquor to Grain Ratio = 2.5Kg

This results in the following water requirements:

Water Required for Mash = 18.6L
Water Required for Top Up = 13.3L
Water Required for Second Batch Sparge = 23.4L

Mashing:

Mash Tun and grain were stored in the house overnight to ensure they were not too chilled.
18.6L measured out into HLT and the temperature set to 78C.
The water Hardness was measure with a Salifert kit and is showing around 176 Caco3 ppm. CRS calculation are in the table above. 1/2 a Campden Tab and 11ml of CRS were added to treat the water.
Mash Tun was filled with a few litres of warm water to warm it up a little.
18.6L added to Tun and grain doughed in.
Temperature settled at 67C, so the timer was set for 1 Hour 30 Minutes.
Oops forgot Gypsum. Quickly stirred in 2 teaspoons.
Finishing Mash Temp was just under 66/67C, which is perfect.

Sparging:

Top up water was a bit over at 14.5L, which was added at 85C and stirred well. The temperature of the grain bed was 77C after the to-up. This was left for 15 minutes before draining.
The final batch was reduced to compensate for the larger top-up. The HLT was filled until the 22.2L mark and set to 79C.
A couple of litres of vorlauf was enough to get clear running.
Mash tun was fully drained and re-filled from HLT.
Drained wort was added to the boiler and the boiler switched on.
A good stir of the Mash and then leave for 15 Minutes.
Final batch drained and added to the boiler.

Boiling:

The gas was ignited as soon as there was enough wort to cover the base of the pan. Every gallon or so, drawn off from the mash run, was tipped into the boiler to keep the temperature up.
A good rolling boil was achieved about 30 minutes after the final batch sparge when the first batch of hops were added and stirred in. The timer was set for 1 hour 30 minutes.
While the wort was boiling the mash Tun was cleaned and the fermenter sterilised.
Last 15 minutes - Immersion chiller put in the boiler to sterlise.
Last 10 Minutes - Final hop additions and protofloc added.
Post Boil OG reading was 1046, which equates to 82% mash efficiency. I am not sure on the final volume yet, so this may change again. Final volume was 41L, so mash efficiency was 85%.

Fermentation:

Wort temperature = 24C
30/10 16:10 - S-04 Yeast pitched on top of wort and left for 15 minutes to hydrate.
30/10 16:25 - Yeast stirred into wort, temperature 22.4c.
31/10 10:00 - Fermentation is well underway and a thick 2" Krausen has formed. The temperature is 19.8c, which is a little higher than I wanted but still Ok. The ambient temperature in the Garage overnight must have been around 12C, so this indicates that a lot of heat is being generated by the fermentation. To be safe, I have connected up the chiller to ensure that I have control.
31/10 16:00 - Temperature is now 18.4C
1/10 15:00 - Temperature is stable at 18.4C and Krausen is beginning to subside.
2/10 16:00 - Krausen has now dropped back into the wort.
3/10 16:30 - Only a few bubbles rising now. The Brix reading was 6.2, which roughly calculates to an SG of 1012, so fermentation has pretty much finished. I will leave the beer alone for a couple more days and then crash cool.
5/10 - Temperature set to 7.5C
7/10 - Beer moved to wine fermenters under airlock for 1 final week to ensure that all of the sediment has dropped out.
14/10 - Beer looks very clear. Filled 5 bottles and two 19L Corny Kegs