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
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
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