PALE BITTER ALE 1867

How Do All ,

Thanks to Twitter chum Nigel Sadler ; I`m happy to bring you this excellent recipe for a Pale Bitter Ale from an Unknown Brewery ; Taken from W R Loftus`s tome " The Brewer"  Published by Simpkin , Marshall & Co , Stationer`s Hall Court , London .

                                    Pale Bitter Ale

                                Sunday  10 Th February 1867 

  

             Original Gravity : 1.062 Racking Gravity : 1.010 Final Gravity : 1.007   

                                         I  B  U  : 34      A  B  V  : 6 . 2 % 

This Recipe For 33 . 000 Wort Litres @ 1.051 to Copper ; 75 % Mash Efficiency 

MALT 

Crisp Malt :

 Chevalier Pale Ale  = 6 . 315 Kg 

 Hana                        = 1 . 115 Kg 

MASHING 

Use a Pale Ale liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes 

before Goods In as Below ;

                   1   St Mash Heat : 63c On 19 . 355 Litres ,       0 - + 30 Minutes 

                   2 Nd Mash Heat : 66 c On 10 . 255 Litres , + 30 - + 150 Minutes

At TAPS / + 150 Minutes , Open the M / Tun Valve and Slowly return any Cloudy / Turbid first runnings  OVER THE MASH ; until CLEAR & BRIGHT , THEN cast to Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 76 c = 30 . 100 Litres , and at 1.005.25 - 

1.005 , STOP TAPS AND COLLECT WORT IN Copper / Boiler .

At Collection , ADD LIQUOR to 1.050.75 and CONDENSE TO 1.051 ,

ON 33 . 000 WORT LITRES IN COPPER .

COPPER 

A 1 1/2 Hour Boil ON HOPS , WITH a SHARP Boil @  0 - Let Off - 30 Minutes .

1 St Hop Charge @ Let Off - 90 @ 1.051 , Then at Let Off - 30 at 1.059 , ADD 2 Nd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings , then AT LET OFF , STAND 1/2 Hour before Cooling A S A P .

HOPS 

           1   St Hop Charge : 33 . 000 Wort Litres @ 1.051 

East Kent Goldings @ 6 . 5 % a/a = 29 g for 17 IBU

           2  Nd Hop Charge : 27 . 820 Wort Litres @ 1.059 

Goldings @ 6 % a/a = 10 g for 4 IBU 

Saazer      @ 3 % a/a = 17 g for  5 IBU 

Hallertau  @ 3 % a/a = 27 g for 8 IBU 

Racking Hops : TO 25 . 500 Beer Litres in Container 

                           Saazer 16 g , Goldings 10 g 

YEAST 

              Pitch with 105 g Weight of a Live Barm at 12 . 5 - 13 c 

                                 ATTENUATION 

DAY   Hour  Heat    Gravity                         REMARKS 

   1          P    12.75    1.062

   2         M    14..5     1.056.5

              E     14.75    1.053.75

   3        M     17.5      1.042.5

             E      18.5      1.038.5

             E 8   19.5      1.034

   4        M     21         1.027.25  SKIM

              E     16         1.024       To SETTLER VESSEL / 2 Nd F V 

   5         E      16        1.018

   6         E      16        1.014       Light Rouse 

   7        M      14        1.010

              E      14        1.010    Rack ON HOPS 

At Racking , STAND @ 14 - 18 c FOR 2 Days then CELLAR FOR 2-3 Months @ 10 c 

STILLAGE : 1 Week at 10 c then VENT FULLY and allow 24 - 36 Hours for the Beer to Clear and Condition before Q . C 

Cheers All and Happy Brewing , 

Edd