How Do All ,
Here`s a superb I P A from Nottinghamshire for you all to try out ; thanks to the efforts of the helpfull team 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
ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER
This recipe C Edd Mather 2021 ,All rights reserved .
Recipe for 32 Wort Litres from Mash @ 1.047 ; 75 % Mash Efficiency
James Hole & Co Ltd
The Castle Brewery
Albert St
Newark On Trent
Nottinghamshire
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| Photo of the brewery from The Brewery History Society Website |
I P A
Monday 23 Rd November 1896
Brew No : 331
Original Gravity : 1.060 Racking Gravity : 1.017 Final Gravity : 1.014
I B U : 52 A B V : 5 5 %
MALTS
Hana 1 . 795 Kg
Chevalier 1 . 795 Kg
Crafty Maltsters : Pop`s Pale Ale 1 . 525 Kg
Alt: Joe White : Trad Ale Malt , M C I Irish Ale , Crisp Scottish Ale
ALL ALTERNATIVES @ 6 - 7 EBC
Warminster Vienna 1 . 530 Kg
Alternative : Barrett - Burston Vienna
MASHING
Liquor : A Pale Ale brewing liquor / Medium levels of Burtonisation ;
Pre Warm the Mash Tun to 90 c - 10 before Goods In ,
ensuring the Liquor is 1.5 " ABOVE THE FILTER / PLATES
1 St Mash Heat : 61 c @ 0 - + 120 Minutes= 15 . 120 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Minutes = 15 . 120 Litres
At Taps / + 150 Minutes , Slowly open the Mash Tun Valve ;
And return any cloudy / turbid 1 St runnings OVER THE MASH until the Wort
is CONSISTENTLY CLEAR & BRIGHT , then cast to the copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes = 19 . 050 Litres ,
AT A GRAVITY OF 1.005 - 1.004.5 , Stop Taps / Close Mash Tun Valve and
COLLECT WORT in Copper , ADD LIQUOR TO 1.043.75 then CONDENSE
to a Gravity of 1.044 ON 32 WORT LITRES in Copper .
SUGARS
No 2 Invert 1.003.5 = 0 . 303 Kg to 27 . 630 Wort Litres @ 1.053.5
COPPER
A 2 Hour Boil ON HOPS , A SHARP / HARD BOIL - Let Off - 30 Minutes .
1 St Hop Charge @ Let Off - 120 Minutes @ 1.044 , 2 Nd @ Let Off -70 at 1.050
At Let Off - 35 , ADD LIQUOR 1.235 L to the Copper ( 26.395 Wort Litres @ 1.057 )
to reduce the Gravity to 1.053.5 THEN + Sugars .
At Let Off - 33 Minutes add the Third Hop Charge then at Let Off - 12 ,
ADD the Copper Finings then at Let Off ( 120 Mins ) ;
STAND the Copper 1/2 Hour before Cooling A S A P to pitching heat .
HOPS
1 St Hop Charge @ 1.044 on 32 . 000 Wort Litres
Goldings @ 6 % a/a = 52 g
2 Nd Hop Charge @ 1.050 on 28 . 595 Wort Litres
Brewer`s Gold @ 6.5 % a/a = 8 g
Aramis @ 7 % a/a = 16 g
3 Rd Hop Charge @ 1.057 on 27 . 630 Wort Litres
Aramis @ 7 % a/a = 7 g
RACKING HOPS : TO 25 . 500 Beer Litres in Container : Aramis = 6 g
YEAST :
Pitch 140 g LIVE BARM / Active Starter @ 15.5 c TO 26.175 Wort Litres in F V
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 15.5 1.060
2 M 16.5 1.055 Drop to 2 Nd F V
E 18.5 1.046
3 M 21 1.035
E 21 1.027
4 M 21 1.023
E 21 1.021 SKIM
5 M 20 1.021 COOL
E 18 1.020.5
6 M 16 1.020
E 16 1.019
7 M 16 1.018
E 16 1.017 Rack 25.500 Beer Litres to Container ON HOPS
Stand at 16 c - 18 c for 2 Days , then release ECXCESS PRESSURE and re seal .
CELLAR AT 10 c for 2.5 - 3 Months then STILLAGE @ 10 - 12 c FOR 1 WEEK .
Vent the container at S + 7 Days and allow the beer at least 24 - 36 Hours
to Clear and Condition before Q . C
Cheers All and Happy Brewing ,
Edd
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