Here`s a tasty quick maturation period Pale Ale recipe from Bedford for you all to try ;
Taken from the Higgins & Son , Brewing Book 1889 - 1904 @ GK/ B2 / 1 ; deposited in the collections of the helpfull folks at Bedfordshire Archives .
I hope that you all enjoy the recipe ; Please get in touch if you`d like me to feature a brewery from near you :
( ** Where the records are available / still exist and I`m able to get photos of them ! )
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER
RECIPE FOR 26 . 500 Wort Litres in Copper @ 1.038 ; 75 % Mash Efficiency
Higgins & Sons
Castle Brewery
Castle Lane
Bedford
Bedfordshire
 |
| Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk |
Light Pale Ale
Tuesday 31 St December 1889
Original Gravity : 1.049 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 44 A B V : 5 %
MALT
Crisp Malt
Chevalier 2 . 225 Kg
Crafty Maltsters
Scottish Annat 1 . 100 Kg
Simpson`s Malt
Best Pale Ale Malt 1 . 110 Kg
MASHING
A Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun ,
@ 90 c - 10 Mins before Goods In as below , ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c AT 0 - + 120 = 12 . 710 L
2 Nd Mash Heat : 68 c At + 120 + 150 = 6 . 0 L
AT Taps / + 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid /
Cloudy 1 St Runnings OVER THE MASH until Consistently Clear & Bright ,
THEN send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes at 72 - 68 - 66 c = 26 . 0 L ;
At a gravity of 1.004 , STOP TAPS / CLOSE OFF MASH TUN VALVE ;
Collect Wort in Copper ; ADDING Liquor to 1.037.75 ,
THEN CONDENSE TO 26 . 500 Wort Litres in Copper @ 1.038 .
SUGARS
No 1 Invert 1.004 = ADD 0 . 362 Kg
Invert Glucose 1.006.25 = ADD 0 . 612 Kg
COPPER
A 1 1/5 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Minutes @ 1.038 ;
2 Nd Hop Charge @ Let Off - 70 Minutes @ 1.041 , then at Let Off - 40 / 35 Mins ;
The Gravity should be at 1.045 ON 22 . 025 Wort Litres in Copper ;
ADD 6 . 705 Litres of LIQUOR, reducing the gravity to 1.034.5 ;
and then at Let Off - 35 ADD No 1 Invert , Let Off - 32 Minutes ,
ADD the Glucose Syrup , at Let Off - 30 - 25 Minutes , ADD the 3 Rd Hop Charge ;
Then at L/ Off - 12 Minutes , ADD the Copper Finings then at Let Off = ( + 90 Minutes ) , STAND 1/2 Hour , THEN COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : 26 . 50 Wort Litres @ 1.038
Goldings @ 6 % 13 g
Aramis @ 6.5 % 9 g
2 Nd Hop Charge : 24 . 405 Wort Litres @ 1.041
Goldings @ 6 % 10 g
Aramis @ 6 .5 % 8 g
3 Rd Hop Charge : 28 . 730 Wort Litres @ 1.045
Keyworth Mid Season @ 6.5 % 17 g
Goldings @ 6 % 4 g
Racking Hops FOR 25 . 5 Litres of Beer to Container
GOLDINGS @ 3 - 5 g ( MAX )
YEAST :
72 g WEIGHT OF YEAST ( Live Barm ) to 26 . 175 Wort L @ 1.049 AT 14 c
Suggested Strain Types : WhiteLabs : WLP 017
Wyeast : Whitbread Ale 1099
ATTENUATION
DAY Hour Heat Gravity REAMRKS
1 P 14 1.049
2 M 16 1.047
E 18 1.043
3 M 19 1.038
E 19 1.034
4 M 20 1.028
E 20 1.022
5 M 17 1.018
E 16 1.016
6 M 15 1.014.5
E 15 1.014
7 NOON 14 1.013
AT 1.013 Rack ON HOPS and FINE ; Stand at 16 - 18 c 48 Hrs then Cellar .
CELLAR : 10 c FOR 3 Weeks then STILLAGE VESSEL @ 10 c FOR 1 WEEK .
After the vessel has been stillaged for 1 Week , VENT and allow the beer 24 - 36 Hours to clear and condition before Q . C .
Cheers All
Edd
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