Landlord is the classic English pale ale, traditionally brewed using malted barley, whole hops and pure Water. Landlord is a full flavoured pale ale with a complex and hoppy aroma.
23 Litre Batch
FOR THE MASH:
4 kg Marris Otter grain
300g Crystal grain
To Infuse grain use 10 litres of 70°C water (strike temp). Mash Schedule:60min @ 65° C, 20min @ 72°C. Then recirculate and run-off.
FOR THE BOIL:
30g East Kent Goldings hop pellets (5.3%AA) – For Bittering (60min – 22.7 IBU)
1 tsp Irish moss or Whirl Floc – (15min)
30g Fuggle hop pellets (4.5 % AA) – For Flavour/Aroma (2min – 3.2 IBU)
Cool the wort and ferment as close as possible to 21°C Preferably with White Labs WLP023 – Burton Ale Yeast
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.