Monday, 28 February 2022

HIGGINS & SONS : LIGHT PALE ALE 1889

How Do All ,
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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