JAMES HOLE & CO LTD : A K BITTER BEER 1896

 How Do All ,

Here`s a tasty and quickly matured Light Bitter Beer from Nottinghamshire for you all to try out ; thanks to the efforts of the nice folks at Nottinghamshire Archives who were kind enough to allow me to pre order the ACC 8003 items I was interested before my visit , in particular the 1896 - 1901 Brewing Book from which this nice and (reasonably)accurate transcribed example of the brewer`s art is drawn  .

This recipe C Edd Mather 2021 ,All rights reserved .

James Hole & Co Ltd 

The Castle Brewery

Albert St 

Newark On Trent

Nottinghamshire 

Label Photo kindly supplied by Peter Dickinson 

                                   

                      A K

                                       Brew No : 375        

                           Tuesday 29 Th December 1896 

          Original Gravity 1.051 Racking Gravity 1.013.75 Final Gravity 1.011

                                      38 IBU                              4 . 75 %  A B V 

           RECIPE FOR 30 . 000 Wort Litres @ 1.042 ; 75 % Mash Efficiency 

MALTS  

Chevalier Pale Ale                  53.75 % = 2.985 Kg 

Hana Malt                               15.5   % = 0.865 Kg

Pale Ale Malt @ 6-9 EBC      31.75 % = 1.760 Kg 

MASHING 

Use a Pale Ale brewing liquor , and thoroughly Pre Warm the mash tun to 90 c ,

- 10 Minutes before Goods In ;

1 St   Mash Heat : 0 -    +     40 Minutes 66 c = 12.050 Litres

2 Nd Mash Heat : + 40 - + 120 Minutes 68 c = 12.050 Litres

At Taps ( + 120 Minutes ) slowly open the mash tun valve and RETURN

 over the mash any cloudy / turbid runnings , UNTIL CLEAR & BRIGHT consistently, then to copper . 

SPARGING 

Sparge at CLEAR WORT to copper + 10 / 5 Minutes at 74 c = 21 . 050 Litres , and at a gravity of 1.004.5 - 1.004.25 STOP TAPS and COLLECT WORTS IN COPPER .

COLLECTION

At Collection in copper , ADJUST the gravity WITH BREWING LIQUOR to 1.041.75 AND CONDENSE to 1.042 ON 30.000 WORT LITRES ( Boiling ) in Copper , 

then start the Boil Clock 

COPPER

A 2 Hour Boil ON HOPS

Let Off - 120 @ 1.042 = 30 . 000 Wort  Litres 

+ /ADD Fuggles           @ 4 % a/a  14 g  = 6 IBU 

              Goldings         @ 5 % a/a  14 g =  8 IBU 

Let Off - 70 = @ 1.046 = 27 .140 Wort  Litres 

+/ ADD Fuggles @ 5.5 % a/.a  16 g    10 IBU 

            Goldings @ 6   %  a/a     2.5 g   2 IBU

Let Off - 30 / 25 Minutes  @ 1.051 = 24.190 Wort Litres 

+/ ADD        Aramis @ 7 % a/a 11 g 9 IBU 

                  Goldings @ 6 % a/a  4 g 3 IBU 

At LET OFF - 15 Minutes , 

The gravity should be APPROXIMATELY @  1.052 ON 23.715 Wort Litres ; 

ADD  4 . 310 Litres OF BREWING LIQUOR BOILED 1/4 Hour ;  

 No 2 INVERT : @ Let Off - 15 ADD  0.485 Kg / 1.005.5

to 28.025 Wort Litres @ 1.044 .

  At Let Off- 12 Minutes ,ADD Copper Finings then at Let Off ;

STAND  1/2 Hour BEFORE COOLING A S A P to Pitching Heat 

                    YEAST

Pitch with 145 g weight of  Live Barm / Active Starter  at 15.5 c 

           ATTENUATION

Day     Hour     Heat     Gravity              REMARKS

  1          P         15.5      1.051       

  2         M         16        1.049.5       Drop to 2 Nd F V 

             E          18.25   1.040 

  3         M         21        1.027

             E          21.5     1.019

  4        M          21.5     1.016    Start to COOL 

            E           20        1.015

  5        M          17.5     1.015

            E           15        1.015

  6        M          15        1.015

             E          15        1.015

  7        M          14        1.014.25

  8                     14        1.013.75    Rack to DRAUGHT containers and 

FINE ON RACKING TO CONTAINERS ; Stand at 14 - 18 c for 2 - 3 Days , 

Then CELLAR for 2 - 3 Weeks at 10 c .

STILLAGE : 1 Week at 10 - 12 c Then VENT and allow a MINIMUM of 24 - Up to 36 Hours  to allow the beer to clear and condition before Quality Control .

Cheers All  and Happy Brewing 

Edd 

Lancashire , December 2021