How Do All ,
Thanks to the the team @ Alexander Keith`s brewery over in Halifax N . S ,
and the nice folks at The University of Dalhousie Library and Archives ;
I`m able to bring you this historic recipe taken from the brewing book of Sidney Oland 1913 - 1915 @ MS - 4 - 135 - 2 - 9 .
I hope that you all enjoy the recipe , and if you`d like to support my beer history research by sending photos of Old Brewing Records , please get in touch ,I`d love to hear from you.
Cheers All and Happy Brewing ,
Edd
Lancashire , January 2022
This recipe C Edd Mather 2022
This recipe for : 27.000 Wort Litres from Mash Tun @ 1.057 , 75 % Mash Efficiency
26 . 615 WORT LITRES @ 1.057 TO F V
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER
Halifax Breweries Ltd
41 Bedford Row
Halifax
Nova Scotia
 |
| Trade Calendar Photo : Dalhousie University Archives & Special Collections |
DRAUGHT X X
Thursday 12 Th August 1915
Brew No : 58
Original Gravity : 1.057 Racking Gravity : 1.017 Final Gravity : 1.014
I B U : 28 A B V : 5.5 %
MALTS :
Crisp Malt : Chevalier P . A 40 % = 2 . 720 Kg
Crafty Maltsters Pop`s P.A 60 % = 4 . 060 Kg
Alternative Malts ( 6 - 8 EBC )
Barrett - Burston Vic Ale Malt
Malting Company of Ireland : Irish Ale Malt
MASHING :
Use a Mild Ale type brewing liquor and PRE WARM, the Mash Tun to 90 c - 10 Mins
before Goods In , Ensuring that the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 65 c @ 0 - + 60 Minutes = 20 . 340 L
2 Nd Mash Heat : 68 c @ + 60 - + 130 Minutes = 10 . 170 L
At Taps ; Clear Worts by return OVER THE MASH until CLEAR & BRIGHT ,
Then Cast to the copper .
SPARGING & COLLECTION
Sparge at CLEAR WORT TO COPPER + 10 Minutes 78 - 76 c = 22 . 750 L
At a Gravity of 1.006 ; STOP TAPS and COLLECT WORTS in Copper ;
ADD LIQUOR to 1.056.75 then CONDENSE to 27.0 Wort Litres @ 1.057 .
COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.057
At Let Off - 60 , Gravity @ 1.063 , ADD 2 Nd Charge of Hops , then AT L/Off - 40 ; the gravity should be at 1.063 on 24 . 230 Wort Litres , ADD 5 . 125 Litres of Liquor Boiled 1/4 Hour to reduce the gravity to 1.052 , then at Let Off - 35 @ 1.053 ON 28 . 790 L ;
Then ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD Copper Finings .
STAND COPPER 1/2 Hour at LET OFF , THEN COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.057
6.5% a/a Bramling Cross 6 IBU = 8 g
6 % a/a Goldings 8 IBU= 13 g
2 Nd Hop Charge : To 24 . 230 Wort Litres @ 1.063
3 % a/a Saazer 4 IBU = 11 g
6 % a/a Goldings 4 IBU = 6 g
3 Rd Hop Charge :
5.5 % a/a Fuggl;es 4 IBU = 7 g
RACKING HOPS : TO 25 . 500 Beer Litres in Vessel = 10 g Fuggles .
YEAST : Pitch 54 g LIVE BARM , Ale Type @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.057
2 E 18 1.055
3 M 18 1.046
E 20 1.040
4 M 20 1.034
E 21 1.030
5 M 22 1.026 START TO COOL
E 19 1.024
6 E 16 1.024
8 E 14 1.020
10 M 12 1.017 To Conditioning Vessel ( 26.0 Litres of BEER)
AND , Prime up 1.005 Malt Extract Solution : 0 . 425 Kg L and allow to condition
At 12 - 14 c UNTIL at 1.017.5 Then ALLOW TO 15 - 16 c and FULLY VENT C V .
Rack and FINE on hops @ 15 - 16 c 1.017 - 1.016.75 and STAND 2 DAYS 14 - 18 c.
CELLAR : 3 Weeks at 10 c
STILLAGE ONE WEEK @ 10 c , VENT FULLY
and allow 24 Hours for the beer to clear and condition before Q . C
Cheers All 🍺🍻🍺
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