FARMERS BREWERY CO : X X ALE 1905

 How Do All ,

 Here`s another ecxellent historic beer recipe from the notebook of John Binnie ;  

Deposited at the Scottish Brewing Archive at Glasgow University Special Collections & Archives , Cat No :  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 

    This recipe for 30. 000 Wort Litres to Copper @ 1.040 ; 75 % Mash Efficiency 

Farmers Brewery Co Ltd 

Everton 

Nottinghamshire 

                                  X X 

                                                       Brew No : 83 

                                              Tuesday 11 Th July 1905

            Original Gravity: 1.051 Racking Gravity : 1.013 Final Gravity: 1.010 

                                                I B U : 24    A B V : 5 . 5 %  

MALT 

Crisp Malt 

Chevalier               1 . 590 Kg 

Simpson`s Malt 

Best Pale Ale         3 . 700 Kg

MASHING 

Use a Mild Ale / Soft brewing liquor and thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below ; ENSURING that the liquor is 1.5 " above the plates / filter bed .

                              MASH : 90 Minutes @ 66 c = 14 . 205 Litres 

AT 90 Minutes , slowly open the Mash Tun Valve and return any cloudy / turbid 1 st Runnings OVER THE MASH until Bright and Clear , Then cast to copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes  at 74 c = 28 . 120 Litres ,

Then at a Runnings Gravity of 1.004 STOP TAPS and Collect Worts in Copper .

AT COLLECTION : ADD Liquor to 1.039.75 and CONDENSE to 1.040 

ON 30 . 000  WORT LITRES IN COPPER .

SUGARS 

No 2 Invert Sugar ( To Copper )   1.005 = 0 . 440 Kg 

TO 27 . 400 Wort Litres @ 1.043

PRIMINGS : No 1 Invert Sugar @ 1.003 = To 25 . 000 beer Litres in Container 

                      0 . 235 Kg 

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off - 105 @ 1.040 ,

2 Nd Hop Charge @ Let Off - 70 @ 1.044 , then boil until Let Off - 35 Minutes .

AT Let Off - 40 Minutes , ADD LIQUOR (  4 . 665 L to 23 . 320 W/L @ 1.048 ) 

Then L = 27 . 985 @ 1.040 , ADD No 2 Invert Sugar and at Let Off - 35 Minutes ,

ADD 3 Rd Hop Charge .

AT Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour , then COOL A S A P to Pitching Heat .

VOLUME TO F V @ 1.051 = 25 . 685 Wort Litres .

HOPS 

1 St Hop Charge to 30.000 Wort Litres @ 1.040 

                            Goldings @ 5 % a/a = 20 g

2 Nd Hop Charge to 27 . 000 Wort Litres @ 1.044 

                             Aramis @ 6 % a/a = 14 g

3 Rd Hop Charge to 27 . 400 Wort Litres @ 1.048

          Hallertau Tradition  @ 3 % a/a = 12 g 

RACKING HOPS : 2.5 g Goldings @ 6 % a/a to 25 . 000 Beer Litres in Container .

YEAST : Pitch With 100 g Weight of a Live Barm  @ 15 c

                                   ATTENUATION

DAY    Hour    Heat    Gravity                            REMARKS 

   1          P          15      1.051

   2         M         16       1.048

              E          19       1.042

   3         M         20       1.036    

              E          21.5    1.028

   4         M         19       1.022

              E          19       1.017

   5         M         18       1.013

              E          16       1.011.5

   6         M         14       1.010.5  

AT 1.010.25 ; SEND TO DRAUGHT CONTAINER = 25 Litres 

ON PRIMINGS AS ABOVE , AND Racking Hops .

STAND : 2 Days at 14 - 18 c THEN CELLAR : 3 Weeks @ 10 c, then FINE .

STILLAGE : 1 Week  @ 10c then VENT and allow 24 - 36 Hours for the beer

to Clear and , Condition before  Q . C . 

Cheers All and Happy Brewing 

Edd