BEAMISH & CRAWFORD : STOCK PORTER 1850`S

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