How Do All ,
Here`s another recipe from records kindly contributed by a reader ; master brewer Tim O `Rourke , this time a Mid nineteenth century Stock Porter from Cork ! , I`d love to see records from Cork`s other brewery Murphy`s or indeed any other historic Irish brewing records that may be in Public or , private collections ;
If you`re able to help , please pop me a message to beerhistorybloke@gmail.com ,
or contact me through the blog form .
This recipe C Edd Mather 2021
RECIPE FOR 27 Wort Litres to Copper @ 1.061 , 75 % Mash Efficiency
Beamish & Crawford
Cork
Ireland
STOCK PORTER 1850`S
Original Gravity 1.061 Racking Gravity 1.009 Final Gravity 1.006
I B U : 32 A B V : 6 . 5 %
MALTS
Crisp Malt
Chevalier P A 75 % = 5 . 455 Kg
French & Jupps
Brown Malt 18 . 75 % = 1 . 525 Kg
Black Malt 9 . 25 % = 0 . 755 Kg
MASHING
Use a Stout / Porter brewing liquor , and thoroughly pre warm the mash tun to 90 c
- 10 minutes before mashing in as below .
1 St Mash Heat : 62 c At 0 - + 20 Mins = 16 . 60 Litres
2 Nd Mash Heat : 65 c At + 20 - + 80 Mins = 16 . 60 Litres
3 Rd Mash Heat : 69 c At + 80 - + 120 Mins = 10 . 405 Litres
At Taps ( 120 Mins ) , Slowly open the Mash Tun valve and return any Turbid / Cloudy
First Runnings OVER the mash until clear and BRIGHT , Only then allow to the copper .
SPARGING & COLLECTION
Sparge at Clear Worts to copper + 10 Minutes at 72 c and with an allowance of 16 . 600 L of Liquor ; At a Gravity of 1.006 , STOP TAPS and collect worts in copper .
At Collection ; ADD liquor to 1.060.75 then CONDENSE to 27 Wort Litres @ 1.061
COPPER
A 2 1/2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 150 @ 1.061 to 27 W Litres ,
At Let Off - 90 at 1.066 on 24.785 Wort Litres Add 2 Nd Charge.
At Let Off - 40 , The Gravity should be at a projected 1.070 on 23.455 W Litres ;
ADD 5 . 350 Litres of Liquor to the copper to bring the gravity DOWN to 1.057 , Then after a further 10 Minutes Boil ; Gravity @ 1.057.25 on 28.680 W Litres @ 1.057.25
ADD the Third Hop Charge to the copper .
At Let Off - 12 ADD COPPER FININGS then at Let Off , Stand 1/2 Hour then coolto pitching heat A S A P .
WORT VOLUME TO FERMENTING VESSEL = 26 . 780 Litres @ 1.061
HOPS
First Charge 27 . 0 L AT 1.061
Goldings 4 % a/a , 8 IBU @ 20 g
Saazer 3 % a/a , 8 IBU @ 26 g
Second Charge 24 . 785 L AT 1.066
Goldings 4 % a/a , 4 IBU @ 9 g
Saazer 3 % a/a , 4 IBU @ 14 g
Third Charge 28 . 680 L AT 1.057.25
Goldings 4 % a/a , 4 IBU @ 9 g
Saazer 3 % a/a , 4 IBU @ 14 g
YEAST
Pitch 94 g LIVE BARM @ 18 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.061
2 E 20 1.052
3 E 23 1.041
4 M 24 1.024 Clear To SETTLING VESSEL
E 18 1.018
5 M 14 1.017.5
E 12 1.017.25
6 M 10 1.017
8 E 10 1.016 To Maturation Vessel / C V
Mature at between 10 and 8 c UNTIL at 1.010 .
At 1.010 ; Allow to 14 - 15 c and FULLY VENT @ 1.009.5 , RACK to DRAUGHT :
1.009 FINE ON RACKING @ 14 - 15 c THEN Stand 2 days 14 - 18 c .
CELLAR for 3 Weeks at 10 c Then STILLAGE @ 10 - 12 c before VENTING FULLY and allowing the beer 24 - 36 Hours to clear and condition before Q . C
Cheers All and Happy Brewing ,
Edd
Lancashire
December 2021
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