How Do All ,
Here`s a recipe for a beer formerly brewed at the Standish brewery of
J B Almond & Co , this version being brewed at Burtonwood Brewery near Warrington , Shortly after they took over Almond`s in August 1968 .
This recipe is from Brewing Production records in my personal collection
This recipe C Edd Mather 2021
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER
RECIPE FOR 22 . 500 Wort Litres from Mash Tun @ 1.035 75 % Mash Efficiency
Max Wort Vol in Copper @ 29 . 135 Wort Litres
Volume to F V @ 1.035 = 26 . 405 Litres , 25 . 500 L BEER To Container
J B Almond & Co Ltd
The Brewery
School Lane
Standish
Nr Wigan
Lancashire
 |
| Label photo from The Brewery History Society Website |
BITTER
Thursday 24 Th October 1968
Gyle No : 653
Original Gravity: 1.035 Racking Gravity: 1.008.5 Final Gravity: 1.006
I B U : 32 A B V : 4 . 5 %
MALT & ADJUNCTS
Warminster Maris Otter P . A @ 49 % = 1 . 700 Kg
Simpson`s Best Pale Ale @ 46 % = 1 . 580 Kg
French & Jupps Light Crystal @ 2 % = 0 . 075 Kg
FLAKED MAIZE @ 3 % = 0 . 105 Kg
MASHING :
Use a Pale Ale type Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c
- 10 Minutes before Goods In as Below ;
1 St Mash Heat : 65 c @ 0 - + 30 Mins = 9 . 290 L
2 Nd Mash Heat : 66 c @ + 30 - + 90 Mins = 2 . 80 L
3 Rd Mash Heat : 69 c @ + 90 - + 120 Mins = 2 . 80 L
At + 120 Minutes / TAPS , Clear Worts by return
OVER THE MASH UNTIL CLEAR & BRIGHT , Then Cast to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes between 69 c and 71 c = 13 . 40 L
AT a Gravity of 1.003.5 STOP TAPS and Collect Wort in Copper ;
ADD LIQUOR to 1.034.75 then CONDENSE TO 22.500 Wort Litres @ 1.035 .
SUGARS
No 2 Invert @ 1.005.25 = 0 . 480 Kg to 29.135 Wort Litres in C @ 1.026.75
MALT EXTRACT @ 1.001 = 0 . 030 Kg To MASH LIQUOR / 1 St Mash Heat
PRIMINGS : TO 25 . 500 Beer Litres to Container
@ No 1 Invert @ 1.003.5 = 0 . 280 Kg
COPPER :
A 1 . 5 Hour BOIL ON HOPS ; 1 St Hop Charge @ 1.035 22 . 500 Wort Litres
Then at Let Off - 70 @ 1.038 on 20 . 570 Wort Litres ADD 2 Nd Hop Charge
AT Let Off - 35 , The gravity should be at a Projected 1.040 on 19.485 Wort Litres
In Copper , ADD LIQUOR = 9 . 650 Litres to reduce the gravity to 1.026.75 then
ADD SUGARS and At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge to the Copper
ON 29 . 135 Wort Litres . AT Let Off - 12 Minutes , ADD COPPER FININGS then at
Let Off , STAND 1/2 Hour then COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : Aramis @ 7 % a/a 12 IBU = 12 g
2 Nd Hop Charge : Aramis @ 7 % a/a 12 IBU = 10 g
3 Rd Hop Charge : Goldings @ 6 % a/a 6 IBU = 8 g
Hallertau Heresbrucker @ 3 % a/a 1 IBU = 4 g
Saazer @ 3 % a/a 1 IBU = 3 . 5 g
RACKING HOPS : TO 25 . 500 Beer Litres in Container
Goldings 2 . 5 g
Hallertau Heresbrucker 1 . 5 g
Saazer 1 . 5 g
YEAST : 70 g Live Barm , Northern UK Type @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.035
2 M 16 1.033
E 16 1.030
E 18 1.027
3 M 18 1.024
E 19 1.018
4 M 19 1.012 Drop TO SETTLING VESSEL / 2 Nd F V & COOL
E 14 1.008
5 M 13 1.006.5 Drop To DRAUGHT CONTAINER
BEER VOLUME @ 25 . 500 L + Primings and Racking Hops then stand
AT 16 - 18 c For 2 Days ; Then release EXCESS CO 2 AND ADD FININGS ,
Roll Well THEN CELLAR @ 10 c FOR 2 Weeks .
STILLAGE : 1 Week @ 10 c Then VENT and allow 24 - 36 Hours for the
Beer to clear & condition before a spot of Q . C .
Cheers All and Happy Brewing
Edd
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