AG#36 – Bad Landlord Best Bitter

IMG_2885

Recipe Specifications

Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.048 SG
Estimated Color: 16.3 EBC
Estimated IBU: 32.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients

6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
4.500 kg Pale Malt, Maris Otter, Crisp (6.5 EBC), 93.0 %
0.300 kg Wheat Malt, Ger (3.9 EBC), 6.2 %
0.040 kg Chocolate Malt (886.5 EBC), 0.8 %
22 g East Kent Goldings [5.70 %] – Boil 60.0, 16.3 IBUs
22 g Styrian Goldings [3.00 %] – Boil 60.0, 9.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
15 g East Kent Goldings [5.70 %] – Boil 10.0, 2.4 IBUs
15 g Styrian Goldings [3.00 %] – Boil 10.0, 1.3 IBUs
15 g East Kent Goldings [5.70 %] – Boil 2.0, 2.0 IBUs
15 g Styrian Goldings [3.00 %] – Boil 2.0 min, 1.1 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) (400ml slurry from Tailgunner)

Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.840 kg
Mash In           Add 13.55 l of water at 74.6 C          68.0 C        60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 19.72l) of 77.0 C water

28/06/2015 – Kegged and bottled 4 bottles with carb drops. Colour is absolutely spot on, and the taste is wonderful. But only a side by side tasting will determine whether this is a proper clone or not.

15/11/2015 – I don’t know for sure what happened with this brew but I’m going to have to dump the remainder of the keg. It is giving me the most blinding headaches imaginable, even when drunk in small enough quantities. There’s no mention of it in the recipe, but I think I might have treated the liquor with Epsom salts, which I don;’t have any experience of. Epsom salts are known for their ability to dehydrate the body, but I wouldn’t have used any more than 1 or 2 grams, even if I had used it.

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