WELLS & WINCH : BROWN ALE 1906

 How Do All , 

Here`s a tasty Brown Ale recipe from Bedfordshire for you all to try out ;                                   This beer is taken from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 ;                   deposited with the helpful team at Bedfordshire Archives                                       

                        https:/bedsarchives.bedford.gov.uk/Archives-Service    

Without further procrastination , here`s the recipe ! 

This recipe C Edd Mather 2022 

  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING  PLC  

Wells & Winch Ltd 

The Brewery

High St 

Biggleswade 

Bedfordshire 

Label photo courtesy of Peter Dickinson 

                                                       BROWN  ALE 

                                                        August  1906

             Original Gravity: 1.051.5  Bottling Gravity: 1.012.75 Final Gravity : 1.010 

                                                I B U : 22     A B V : 4 . 75 % 

             Recipe for 30 . 5 Wort Litres in Copper @ 1.040 ; 75 % Mash Efficiency 

MALT 

Warminster Maltings 

Vienna Malt                   1 . 835 Kg

Crisp Malt 

Chevalier P . A               1 . 880 Kg

Crafty Maltsters 

Pop`s Pale Ale               1 . 775 Kg 

MASHING 

Use a Mild Ale type Liquor profile , and Thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below ;

                      1 St   Mash Heat : 66 c At      0 - + 90 Minutes  : 15.730 L

                      2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes :  5.905 L 

At Taps ( 120 Minutes ) Slowly open the Mash Tun Valve and return any Turbid / 

Cloudy 1 St Runnings OVER THE MASH , until Clear & Bright , 

THEN Cast to the Copper .

S[PARGING & COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes ; AT  74 - 71 - 68 c = 27 . 500 Litres .

At a Gravity of 1.004 STOP TAPS and Collect Worts in Copper ; 

ADD LIQUOR to 1.039.75 then CONDENSE to  30 . 500 WORT L @ 1.040 . 

SUGARS 

No 3 Invert @ 1.005.25 = 0 . 458 Kg to 27 . 805 Wort Litres @ 1.043 

COPPER 

A 2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.040 , AT L/Off - 90 

at a Gravity of 1.045 add the 2 Nd Hop Charge .

AT Let Off - 35 Minutes , the Gravity should be at 1.048 on 24.905 W/L , ADD 

2 . 900 Litres OF LIQUOR , Reducing the Gravity to 1.043 , THEN + SUGARS .

AT Let Off - 30 Minutes , ADD 3 Rd Hops and at Let Off - 12 Mins , 

ADD the Copper Finings ; Then AT LET OFF , STAND 1/2 Hr then COOL A S A P .

HOPS 

1 St Hop Charge @ 30 . 500 Wort Litres @ 1.040 

      Fuggles  @ 5    % a/a = 11 g 

     Goldings @ 4.5 % a/a = 11 g 

2 Nd Hop Charge @ 26 . 685 Wort Litres @ 1.045 

       Fuggles @ 5    % a/a = 8 g 

     Goldings @ 4.5 % a/a = 7 g 

3 Rd  Hop Charge @ 27 . 805 Wort Litres @ 1.048.25

                    Fuggles @ 5.5 % a/a = 5 g

Eask Kent Goldings  @ 6.5 % a/a = 3 g 

YEAST : 52 g LIVE BARM @ 16 c 

                                                ATTENUATION 

DAY   HOUR   HEAT   GRAVITY                     REMARKS

   1          P          16           1.051.5

   2        M          16            1.048

             E           17            1.044 

   3        M          19            1.040

             E           19            1.035

  4         M          20            1.029

             E           21            1.023       Cool 

  5         M          14            1.019

             E           14            1.018

  6         NOON   14           1.018     Send to the Conditioning Vessel ;

Then STAND @ 14 - 16 c for 2 Days ; CELLAR @ 10 c FOR X Time ,

Or until the Gravity has reached 1.014.5 , THEN STILLAGE the Vessel at 12 c 

ALLOW 1 Week , Then VENT FULLY and allow to 14 - 15 c ,

BOTLE CLEAR & BRIGHT @ 1.012.75 @ 14 - 15 c 

STAND @ 14 - 18 c 2 DAYS ; THEN CELLAR @ 10 c 2 Months;  then Stand at 10 - 12 c for 1 Week then Q . C .

Cheers All and Happy Brewing 

Edd