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
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
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