How Do All ,
Here`s a classy little Pale Ale from Burton for you all to try out ; With thanks to the team at Marston`s for permission to publish a Home Brew recipe .
Cheers All ,
Edd
Lancashire , January 2022
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
MARSTON`S PLC AND THEIR SUCCESSORS IN TITLE
Marston Thompson & Evershed Ltd
The Brewery
Shobnall Road
Burton on Trent
Staffordshire
 |
| 1925 Price List Courtesy of The Brewery History Society Website |
P X X
Thursday 8 Th June 1944
Original Gravity: 1.039 Racking Gravity: 1.009 Final Gravity: 1.006
I B U : 36 A B V : 4 . 3 %
Recipe for 23 . 000 Wort Litres from Mash Tun @ 1.044.25 , 75 % Mash Efficiency
MALTS
Crafty Maltsters : Pop`s Pale Ale Malt : 2 . 195 Kg
Alternatives ALL @ 2.195 Kg :M C I Irish Ale Malt
Barrett - Burston : Vic Ale
Simpson`s : : Best Pale Ale Malt : 2 . 285 Kg
Alternatives : ALL @ 2.285 Kg : Barrett - Burston : Border Pale Ale @ 4.5 ebc
MASHING
Liquor : USE A HEAVILY BURTONISED LIQUOR ,
Pre Warm the Mash Tun to 90 c - 10 Before Goods In , 1.5 " ABOVE the plates/ Filter Bed
MASH HEAT : 66 c AT 0 - + 120 = 9 . 080 Litres
TAPS : At Taps , Clear wort by return OVER the mash until Consistently clear & bright ,
Then cast to the copper .
SPARGING & COLLECTION
Sparge @ Clear Wort to the copper + 5 / 10 Minutes @ 72 c = 19.100 L
AT a gravity of 1.004.5 , STOP TAPS and COLLECT WORT IN COPPER .
At Collection , ADD liquor to 1.044.0 and CONDENSE TO 23 Wort Litres @ 1.044.25 .
SUGARS
No 1 Invert @ 1.003.25 = 0. 235 Kg
PRIMINGS : 1.003 TO 26 . 000 BEER LITRES = 0 . 245 Kg No 2 Invert
COPPER :
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.044.25 ,
Then at Let Off - 90 @ 1.047 add the Second Hop Charge and at Let Off - 35 Minutes ,
The Gravity should be at a projected 1.050 ; ADD 2 . 885 L of LIQUOR to the Copper , then ADD the No 1 Invert . At Let Off - 30 , ADD 3 Rd Hop Charge .
At Let Off - 12 , add the COPPER FININGS and at Let Off - 5 Minutes ,
ADD LIQUOR BOILED 1/4 HOUR MINIMUM TO 1.038 = + 6 . 820 Litres ,
then at Let Off , STAND THE COPPER 1/2 Hour then COOL A S A P to Pitching Heat .
Volume to F V @ 14 c = 27 . 675 Litres @ 1.039
HOPS
1 St Hop Charge : 23 . 000 Wort Litres @ 1.044.25
Goldings @ 6 % a/a 7 IBU = 8 g
Aramis @ 7 % a/a 7 IBU = 7 g
2 Nd Hop Charge : 21 . 570 Wort Litres @ 1.047
Goldings @ 6 % a/a 7 IBU = 8 g
Aramis @ 7 % a/a 7 IBU = 7 g
3 Rd Hop Charge : 23 . 080 Wort Litres @ 1.047
Goldings @ 6 % a/a 6 IBU = 7 g
Saazer @ 3 % a/a 2 IBU = 6 g ( R + )
RACKING HOPS : TO 26 . 000 BEER LITRES IN CONTAINER
Goldings 4 g
Aramis 2 g
YEAST : Pitch with a LIVE BARM @ 14 c = 120 g Burton Type
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 14 1.039
2 M 16 1.037 Drop to a 2 Nd F V
E 18 1.032
3 M 19 1.027
E 18 1.023
4 M 19 1.018
E 19 1.013 STOP ROUSING & COOL TO 14 c
5 M 16 1.011
E 14 1.009.5
6 M 14 1.009
E 14 1.008
7 M 15 1.007.25
E 14 1.007
8 M 14 1.006.5 Drop 26 . 000 Litres to DRAUGHT container ,
ON HOPS AND PRIMINGS , Then stand for 2 Days @ 14 - 18 c .
CELLAR : 3 Weeks @ 10 c then ADD BARREL FININGS and roll well .
STILLAGE : 10 c ONE WEEK ; Vent FULLY @ S +7 Days
and allow 24 - 36 Hours to Clear & Condition before Q C
Cheers All and Happy Brewing
Edd
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