How Do All ,
This recipe is possible thanks to Hai Pham over in Perth Western Australia who kindly took the time to visit The State Library of Western Australia ,where the original brewing records are @ : EMU Brewery Ltd : Recipe Books,
Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916
If any other blog readers are able to help with my beer history research by sending photos of old brewing records , please get in touch via the Contact Box or , by emailing me at ;
beerhistorybloke@gmail.com
Cheers All , and Happy Brewing 🍻
Edd
Lancashire , December 2021
This recipe C Edd Mather 2021
E M U Brewery Ltd
Mounts Bay Road
Perth
Western Australia
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| Photo of the Brewery : State Library of Western Australia Collections |
PORTER
Gyle No 4
Thursday 17 Th July 1913
I B U : 36 A B V 5 . 5 %
Original Gravity: 1.050 Racking Gravity : 1.015 Final Gravity : 1.012
Recipe for 17 . 750 Wort Litres from MASH @ 1.040 ; 75 % Mash Efficiency
MALTS
Warminster : Maris Otter P . A
Barrett - Burston : Border Pale @ 3.5 ebc
Each @ 46 . 25 % = 1 . 450 Kg
Crafty Maltsters : Pop`s Pale Ale
Joe White Malt : Trad Ale Malt
Each @ 22 . 25 % = 0 . 695 Kg
Wheat Malt 7 . 75 % = 0 . 235 Kg
Amber Malt 7 . 75 % = 0 . 280 Kg
Brown Malt 7 . 75 % = 0 . 275 Kg
Black Malt 8 . 25 % = 0 . 290 Kg
MASHING
Use a Stout / Porter type brewing liquor , and THOROUGHLY pre warm the Mash Tun before Goods In , Ensuring that the Liquor is 1.5 " above the filter bed / plates .
1 St Mash Heat : 61 c @ 0 + 30 Minutes = 8 . 305 L
2 Nd Mash Heat : 66 c @ + 30 - + 120 Minutes = 0 . 840 L
3 Rd Mash Heat : 69 c @ + 120 - + 150 Minutes = 0 . 840 L
At Taps ( 150 Mins ) Slowly open the Mash Tun valve and return any Turbid 1 St runnings OVER the mash until clear & bright ; then cast to the copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper : 74 - 71 - 66 - 64 c = 19 . 350 Litres , then at a Gravity of 1.004 STOP TAPS and Collect Wort in the Copper , ADD Liquor to 1.039.75 ON 17.750 Wort Litres IN COPPER from Mash .
COLLECTION AFTER SUGARS ADDITION :
After adding the Sugar , bring to the boil , ADD liquor as required to 1.039.75 then CONDENSE TO 35 . 450 Litres AT 1.040
SUGARS
Take 18 . 750 Litres of Liquor and BRING TO THE BOIL for 5 - 10 Minutes , Once the volume is at 18 . 500 L , ADD 0 . 555 Kg OF WHITE CANE SUGAR and simmer to a volume of 18 . 250 Litres then ADD to the Main Copper with the MALT PORTION .
Caramel : Add to Copper at Let Off - 10 Minutes ON 28 . 960 Wort Litres @ 1.047.5 - 1.000.5 = 0 . 050 Kg
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 @ 1.040 then after a further 50 M , At 31 . 410 Wort Litres in Copper @ 1.044 , ADD the Second Charge ( Let Off - 70 Mins )
Boil for a further 58 Minutes then ADD the Copper Finings at Let Off - 12 M and the Caramel as above to 28 . 960 Wort Litres in Copper @ 1.047.5 then at Let Off ;
STAND 1/2 Hour then COOL A S A P to Pitching Heat .
VOLUME TO Fermenting Vessel @ 1.050 = 27 . 835 Litres
HOPS
1 St Charge : 35 . 450 Wort Litres @ 1.040
Fuggles @ 5.5 % a/a = 32 g for 12 IBU
Goldings @ 6.0 % a/a = 17 g for 8 IBU
2 Nd Charge : 31 . 410 Wort Litres @ 1.044
Fuggles @ 5.5 % a/a = 14 g for 8 IBU
Goldings @ 6.0 % a/a = 13 g for 8 IBU
YEAST
Pitch with 125 g Live Barm at 16.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16.5 1.050
2 M 18 1.048
E 18.5 1.044
3 M 19 1.039
E 19.5 1.036
E 10 20 1.032
4 M 16 1.029
E 15 1.026
5 M 15 1.026
E 15 1.026 Send to a MATURATION VESSEL and HOLD at between 12 - 14 c for 1 week ; release EXCESS C O 2 and re seal ;
Then CELLAR at c for x Months UNTIL at 1.016.5 , then gently allow to 14 c and fully vent at 1.015.25 ; Then send to a Racking Vessel : 26 . 500 BEER LITRES And ADD the PRIMINGS : @ 1.003.5 ( No 2 Invert ) = 0 . 295 Kg
CHEERS ;
A MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL 🍻
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