How Do All ,
Here`s another tasty Stock Beer receipt for you all to try out ,
It`s taken from the 1910 - 1911 Fremlin`s Brewing Book ; cared for as part of the larger
Fremlin`s archive by the nice and helpfull folks at The Kent History Centre in Maidstone ;
Cat Ref : 1910 - 1911 Brewing Book @ U 3555 / 2 / F / Box 2 / 1 / 1 / 35 .
This recipie C Edd Mather 2026
This recipie for 23.0 Wort Litres EX Mash Tun @ 1.058.5
Maximum Wort Volume : 34.735 Wort Litres @ 1.052
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
PALE STOCK ALE
Tuesday 2 Nd February 1911
Gyle No :226
Original Gravity : 1.061.75 Racking Gravity : 1.018.25 Final Gravity : 1.010
I B U : 66 A B V : 7.0 %
MALTS
Warminster Malt : 53.8 % Plumage Archer = 2.820 Kg
Crisp Malt : 46.2 % Chevalier = 2.450 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 90 c
- 10 Mins BEFORE mashing in
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 63 c @ 0 - + 75 Minutes = 11.750 Litres
2 Nd Mash Heat : 66.5 c @ + 75 - + 120 Minutes 4.350 Litres
3 Rd Mash Heat : 67.5 - 68 c @ + 120 - + 150 Minutes = 3.930 Litres
AT 150 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ,
OVER THE MASH Until CONSISTENTLY BRIGHT & CLEAR
Then send to the Copper and begin TUN Wort Collection as below .
SPARGING & TUN WORT COLLECTION
At Clear Wort to the Copper + 8 - 10 Mins ;
74 - 71 c = 23.30 Litres Allowance
At a gravity of 1.006 STOP TAPS and ,
Collect TUN WORT @ 1.058.5 IN COPPER
ON 23.000 Wort Litres EX Tun @ 1.058.5
WORT COLLECTION
COLLECT as above = 23.0 W/Litres @ 1.058.5 ;
ADD 7.935 Litres of LIQUOR
= 30.935 Wort Litres @ 1.043.5 IN COPPER ,
ADD 1 St Sugar Charge =
+ 1.007 No 1 Invert = 0.680 Kg ,
+ 1.007 White CANE Sugar = 0.565 Kg
1.057.5 On 30.935 Wort Litres
CONDENSE TO 1.058.5 ON 30.395 Wort Litres IN COPPER
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 105 Minutes
TO 30.395 Wort Litres IN Copper @ 1.058.5
16 IBU East Kent Goldings @ 6.5 % a/a = 30 g
2 Nd Hop Charge @ Let Off 90 Minutes
TO 29.615 Wort Litres IN Copper @ 1.060
16 IBU East Kent Goldings @ 6.5 % a/a = 29 g
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 28.135 Wort Litres IN Copper @ 1.063
18 IBU Goldings @ 6.0 % a/a = + 34 g
AT Let Off - 45 Minutes ON 27.465 Wort Litres IN Copper @ 1.064.5 ;
ADD 7.270 Litres of Liquor = 34.735 Wort Litres @ 1.052
ADD 2 Nd Sugars Charge ;
1.002.5 No 1 Invert = 0.275 Kg
1.002.5 White Cane Sugar = 0.230 Kg
4 Th Hop Charge @ Let Off - 25 Minutes
TO 33.820 Wort Litres @ 1.058.5
16 IBU Goldings @ 6.0 % a/a = + 36 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
THEN STAND 3/4 Hour BEFORE COOLING A S A P
31.940 Wort Litres IN Copper @ + 60 Minutes @ 1.061.75
YEAST
Pitch with 190 ml of a LIVE YEAST
31.60 Wort Litres @ 1.061.75 IN F V 1
Strain Recc : Whitbread T II
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
13.5 |
1.061.75 |
|
2 |
M |
15 |
1.060 |
|
|
E |
16.5 |
1.055 |
|
3 |
M |
18.5 |
1.051 |
|
|
E |
19 |
1.045 |
|
|
E 11 |
20 |
1.042 |
|
4 |
M 6 |
21 |
1.036
* |
|
|
E |
19 |
1.029 |
|
|
E 11 |
18.5 |
1.024.5 |
|
5 |
M |
17.5 |
1.019.5 |
|
|
E |
16.5 |
1.019 |
|
6 |
M |
13.5 |
1.018.5 |
|
|
E |
13.5 |
1.018.25 |
|
7 |
M
/ N |
13.5 |
1.018.25
** |
* = Clear to 2 Nd F V = 31.30 Wort Litres in No 2 FV
** = RACK TO DRAUGHT = 30.0 BEER LITRES ON TO HOPS
ADD : 30 g East Kent Goldings @ 6.5 % a/a ;
12 g Goldings @ 6.0 % a/a ,
20 g Saazer @ 3.5 % a/a
STAND : 2 Months @ 12 c ; VENT EXCESS C O 2 and Re Seal AS REQUIRED
CELLAR : 6 Months @ 6 - 8 c THEN REST 2 WEEKS @ 10 c ;
ADD FININGS then Roll and Stand 2 WEEKS @ 12 c .
Cheers All and Happy Brewing 🍻
Edd