How Do All ,
Here`s a brilliant recipe for a Bottled ` I P A ` type Pale Ale ;
One where the brewing is SPECIFICALLY a ` Bottling Gyle ` .
This time taken from the 1884 - 1885 Brewing Book of W B Mew , Langton & Co
deposited at The Isle of Wight Records Office , Cat No : ML 44 / 4
https://www.iow.gov.uk/Residents/Libraries-Cultural-and-Heritage/Records-Office
Thanks are also due to Jeff Sechiari of The Brewery History Society ,
Who kindly sent me photos of the original records , Cheers Jeff 🍻
If any blog readers are able to support my beer history research by sending photos of
Old Brewing Records from your area ; Get in touch , I`d love to hear from you .
Edd
Lancashire
February 2022
ANY AND ALL COMMERCIAL PRODUCTION / BRAND RIGHTS RESERVED TO THE OWNER
This recipe C Edd Mather 2022
RECIPE FOR 35 WORT LITRES TO COPPER @ 1.037 ; 75 % Mash Efficiency
W B Mew , Langton & Co Ltd
The Royal Brewery
Croker St
Newport
Isle of Wight
BOTTLING
OSBOURNE PALE ALE
Gyle No : 53
Friday 19 Th December 1884
Original Gravity : 1.059.75 Bottling Gravity : 1.008 Final Gravity : 1.005
I B U : 44 A B V : 6 . 5 %
MALTS :
Crisp Malt :
Chevalier P A 5 . 720 Kg
MASHING
Use a Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c ;
- 10 Minutes before Goods In , Ensuring the Liquor is 1.5" ABOVE the Plates/ Filter Bed .
1 St Mash Heat : 64 c AT 0 - + 105 Minutes = 13 . 225 L
2 Nd Mash Heat : 67 c AT + 105 - + 135 Minutes = 1 . 000 L
At Taps ( 135 Minutes ) , Slowly open the Mash Tun Valve and return any Cloudy /
Turbid 1 St Runnings OVER THE MASH ; Until consistently BRIGHT & CLEAR
Then Cast to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes @ 80 c = 30 . 700 Litres ;
AT a Gravity of 1.004 Stop Taps and Collect WORT in Copper .
At COLLECTION ; ADD Liquor to 1.036.75 , then CONDENSE to 1.037 .
SUGARS
No 2 Invert @ 1.012 = 1 . 090 Kg to 28 . 945 Wort Litres @ 1.044
COPPER
A 2 Hour Boil ON HOPS ; 1 St Hop Charge @ L/Off - 120 Mins @ 1.037 ;
Then at Let Off - 90 Minutes @ 1.040 , ADD 2 Nd Hop Charge .
At LET OFF - 30 Minutes , The gravity should be at a projected 1.044 , THEN ADD
the No 2 Invert Sugar and at Let Off - 25 Minutes ADD the 3 Rd Hop Charge .
AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off ( 120 Minutes ) ;
STAND COPPER 1/2 Hour then COOL A S A P TO PITCHING HEAT .
HOPS
First Hop Charge : 35 .000 Wort Litres @ 1.037
Aramis @ 7 % = 11 g , Fuggles @ 5.5 % a/a = 14 g
Second Hop Charge : 32. 160 Wort Litres @ 1.040
Aramis @ 7 % a/a = 10 g , Fuggles @ 5.5 % a/a = 14 g
Third Hop Charge : 28 . 945 Wort Litres @ 1.056
Aramis @ 7 % a/a/ = 10 g , Fuggles @ 5.5 % a/a = 13 g
YEAST : Pitch with 75 g WEIGHT of a LIVE BARM @ 16 c
VOLUME TO F V @ 27 . 005 Wort Litres @ 1.059.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.059.75
E 12 16.5 1.055.5
2 E 7 17.5 1.044.5
3 M 19 1.041.5
E 2 19.5 1.040
E 6 20.25 1.030.5
4 M 7 22.75 1.024.5
E 6 23.5 1.022 COOL TO 16 c A S A P ( + 12 Hrs )
REST @ 16 c FOR 3 Days , then SEND TO BOTTLING MATURATION VESSEL .
MATURATION VESSEL
Mature @ 16 - 18 c for 2 - 3 Days , then VENT EXCESS C O2 and RE SEAL .
Cellar the container @ 10 - 12 c for 3 Months , then check gravity .
Once the gravity is at 1.012 ; DROP to a Bottling Vessel , STILLAGE and Hold at 12 c - 13 c until the gravity reaches 1.008.5 , then VENT FULLY and allow to 15 c .
BOTTLING : CLEAR & BRIGHT @ 1.008 - 1.007.75 ; 15 - 16 c
STAND at 16 - 18 c three days then CELLAR @ 10 c for 2 Months .
STAND 1 WEEK @ 12 C BEFORE Q . C
Cheers All and Happy Brewing
Edd
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