FARMERS BREWERY CO LTD : X ALE 1905

 How Do All ,

 Here`s another historic beer recipe from the notebook of John Binnie                                      @ BH 6 / 1 / 1 / 1 1905 - 1906  This time ; One that was noted in the Notebook as ,            " Brewings for Farmers Brewery Co , Yorks " , Yet after a fair bit of searching for other companies with this name , I  believe that the brewery is , the one listed as being in  Everton , Nottinghamshire as the area is , quite close to the Yorkshire county border .

Cheers All and Happy Brewing 

Edd 

This recipe C Edd Mather 2022

 

           Any and all commercial production rights reserved to the rights owner 

Farmers Brewery Co Ltd 

Everton 

Nottinghamshire 

                                          X  ALE 

                                            Wednesday 12 Th July 1905

                                                      Brew No : 3

             Original Gravity: 1.043 Racking Gravity : 1.013 Final Gravity: 1.010 

                                             I B U  : 18  A B V : 4 . 5 % 

MALT 

Crisp Malt 

Chevalier             1 . 550 Kg 

Crafty Maltsters 

Pop`s Pale Ale     3 . 600 Kg 

Alternatives :

 MCI Irish Ale Malt / Barrett - Burston Vic Ale 

MASHING 

Liquor : Mild Ale , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins 

before Goods In as Below , Ensuring that the Liquor is 1.5 " above the Plates / Filter Bed .

           Mash Heat & Ratio : 66 c 0 - + 120 Minutes = 13 . 830 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 Copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort + 10 Minutes @ 76 - 72 - 68 c = 33 . 475 Litres , and at a Gravity 

of 1.003.5 STOP TAPS and Collect Worts in Copper .

At Collection , ADD LIQUOR to bring the gravity to 1.031.75 then CONDENSE 

to 36 . 500 Wort Litres @ 1.032 .

COPPER 

A 2 1/4 Hour Boil ON HOPS ; 1 St Charge @ 1.032 , then at Let Off - 90 Mins 

at 1.036 , ADD the 2 Nd Hops and at Let Off - 35 , the Gravity should be at 1.040 , 

ADD the 3 Rd Hops , then at Let Off ; 

STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS 

1  St  Charge : 36 . 500 Wort Litres @ 1.032 

                        Hallertau Heresbrucker  @ 3     % a/a = 11 g 

2  Nd Charge : 31 . 935 Wort Litres @ 1.036 

                        Fuggles                           @ 5 . 5 % a/a = 15 g

3  Rd Charge : 28 . 465 Wort Litres @ 1.040 

                        Aramis                             @ 6.5 % a/a = 12 g 

YEAST : Pitch with 68 g weight of LIVE BARM  @ 16 c  TO 26 . 330 Wort Litres 

                                         ATTENUATION 

Day     Hour   Heat    Gravity                           REMARKS 

   1          P       16        1.043

   2          M      17        1.040

               E       19        1.036

   3          M      19        1.031

               E       20        1.024

   4          M      18        1.019

               E       16        1.015

   5          M      16        1.013

               E       15        1.013  

   6          M      14        1.013   Rack and Fine to Draught Container

STAND at 16 - 18 c 2 Days , then CELLAR @ 10 c 2 Weeks , Then Stillage .

STILLAGE : 1 WEEK at 10 -12 c then FULLY VENT and allow 24 - 36 Hours 

for the Beer to clear and condition before Q . C 

Cheers All and Happy Brewing 

Edd