Here`s a nice and simple mash X X X B for you all to try out ; A singular entry in the
1910 Brewing Book at Nottinghamshire Archives Cat No : DD/NM/8/4/1
It was brewed in common with many other W & R Bitter Beer brews as a Parti Gyle ,
IE : More than One Wort Length / Beer Yielded from ONE MASHING ;
From a single mash tun or , from multiple mash tuns containing the grist setup for that particular Parti Gyled set of beers .
A Merry Christmas to you all 🍻
Edd
This recipe C Edd Mather 2021
RECIPE For 29 . 500 Wort Litres to Copper @ 1.038.5 , 75 % Mash Efficiency
Warwicks & Richardsons Ltd
The Brewery
Northgate
Newark On Trent
Nottinghamshire
 |
| Picture of the brewery from The Brewery History Society website |
X X X B
Thursday 31 St March 1910
Gyle No : 597
Original Gravity : 1.050 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 34 A B V : 4 . 9 %
MALT & ADJUNCTS
Crisp Malt
Plumage Archer Pale Ale Malt 73 % = 3 . 660 Kg
Hana Vienna Malt 13.5 % = 0 . 675 Kg
FLAKED MAIZE 13.5 % = 0 . 665 Kg
MASHING
Use a Pale Ale brewing liquor , and Thoroughly Pre Warm the mash tun to 90 c
- 10 Minutes before mashing in as below ; Ensure the liquor is 1.5 " ABOVE the plates or Filter Bed , then Mash In , ALLOW 20 - 25 Minutes to attain Mash Heat .
MASH HEAT : 67 c = 38 . 0 Litres liquor A 1.5 Hour / 90 Minute Mash @ 67 c
At Taps , Clear Worts by return over the mash then once clear and bright on a CONSISTENT BASIS ; Send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Worts to Copper + 10 Minutes = 36 Litres @ 74c - 71c - 69 c - 66c
Once the Gravity of the Mash Tun drawings / Wort has reached 1.004 , STOP TAPS
And Collect Worts in Copper ; ADD LIQUOR TO 1.038.25 then Condense to ,
29 . 500 WORT LITRES IN COPPER @ 1.038.5
COPPER SUGARS :
No 2 Invert @ 1.007 to 29.545 wort litres @ 1.038 = 0 . 650 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS ; 1 St Charge to 29.5 Wort Litres @ 1.038.5 , then at
Let Off - 70 @ 1.041 , add the 2 Nd Hop Charge to 27 . 585 Wort Litres .
After a further 35 Minutes boiling , the gravity should be at 1.044 on 25.230 Wort Litres
ADD 4 . 315 Litres of LIQUOR to the copper to reduce the gravity to 1.038 ,
then ADD the No 2 Invert at Let Off - 35 and at Let Off - 30 ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD COPPER FININGS and at Let Off , STAND 1/2 Hour then COOL TO PITCHING HEAT A S A P
Volume to Fermenting Vessel at 1.050 = 26 . 260 Litres
HOPS
1 St Charge : Cluster @ 6 % 6 IBU = 9g ,
Fuggles @ 5 % 12 IBU = 20 g
2 Nd Charge : Goldings @6 % 6 IBU = 6g
Hallertau Tradition @ 3 % 6 IBU = 17g
3 Rd Charge : Goldings @ 6 % 3 IBU = 5g
Hallertau Tradition @ 3 % 3 IBU = 10g
RACKING HOPS : For 25 . 5 Litres of Beer in Draught Container
Hallertau Tradition 6g , Goldings 4g
YEAST : 118 g Live Barm @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.050
2 E 18 1.043
3 M 19 1.034
E 20 1.023
4 M 21 1.020
E 19 1.018
5 M 16 1.017
E 15 1.016
6 M 15 1.014.5
ADD PRIMINGS TO THE Fermenting Vessel @ 1.013.5 :
No 3 Invert = 0 . 125 Kg
Candy Cane = 0 . 105 Kg
7 M 15 1.015.25
N 15 1.015
Rack ON HOPS to DRAUGHT CONTAINER
Stand @ 15 - 18 c for 2 Days , then CELLAR for 3 - 4 WEEKS @ 10c .
STILLAGE :
1 Week @ 10 c then fully vent and allow the beer to CLEAR AND CONDITION
FOR 24 HOURS ; then pour a glass and enjoy the Q C !!
Cheers All and Happy Brewing ,
Edd
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