How Do All ,
Here`s today`s recipe ; A nice and tasty Porter from ..... Burton on Trent !!! ; This recipe is taken from the Pupil Brewer`s Notebook of William J Younger , entered up whilst he was a Pupil Brewer at Evershed`s from 1891 - 1892 Cat No WY 6 / 1 / 1 / 41
The notebook is a valuable source of information on a brewery whose own Brewing Books and Journals etc have presumably been lost to the mists of time and the voracious appetites of open fired Lancashire boilers .
I`m appealing to any private individuals or companies who have old brewing records in their collections to get in touch if you`re able to allow me access to your archives ; For still operative brewers , I`m interested in any records of your own up to 1922 - 1930 , and from breweries whose records inherited through takeover , up to 1968 - 1970 .
If you`re able to help with my research , please get in touch , I`d love to hear from you .
Cheers
Edd @ beerhistorybloke@gmail.com
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Marston , Thomson & Evershed Plc and their successors in title
RECIPE FOR 32 WORT LITRES TO COPPER @ 1.052.5 , 75 % Mash Efficiency
Sidney Evershed Ltd
Bank Brewery
Bank Square
Burton on Trent
Staffordshire
PORTER
December 1891
Original Gravity: 1.062 Bottling Gravity : 1.018.75 Final Gravity : 1.016
I B U : 42 A B V : 5 %
MALT
Crisp Malt
Plumage Archer Pale Ale 6 . 115 Kg
French & Jupps
Brown Malt 0 . 725 Kg
Black Malt 0 . 730 Kg
MASHING
A Lightly burtonised brewing liquor ; and Thoroughly Pre Warm the Mash Tun to 90 c
- 10 Minutes before Goods In as below ; ENSURING the liquor is 1.5" above the plates .
1 St Mash Heat : 67 c At 0 - + 120 Minutes = 21 . 225 L
2 Nd Mash Heat : 69 c At + 120 - + 155 Minutes = 7 . 810 L
At Taps , Slowly return any cloudy / turbid 1 St Runnings OVER THE MASH ,
Until Consistently Clear & Bright , Then cast to the copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes @ 74 - 71 - 68 c = 34 . 100 L ,
Then at a GRAVITY OF 1.005.5 , STOP TAPS AND COLLECT WORT IN COPPER .
At Collection , ADD LIQUOR to 1.052.25 then CONDENSE TO 32.000 Wort Litres
AT A GRAVITY OF 1.052.5 .
COPPER
A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off - 105 @ 1.052 ;
2 Nd Charge at Let Off - 70 @ 1.056 then at Let Off - 30 @ 1.059 , + 3 Rd Charge .
At Let Off - 12 Minutes , ADD Copper Finings and then at Let Off ( 105 Mins )
STAND COPPER 1/2 Hour THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : 32 . 000 Wort Litres @ 1.052.5
Fuggles @ 5.5 % a/a = 48 g
2 Nd Hop Charge : 29 . 865 Wort Litres @ 1.056
Tettnanger @ 5.5 % a/a = 8 g
3 Rd Hop Charge : 28 . 265 Wort Litres @ 1.059
Aramis @ 7 % a/a = 20 g
YEAST
Pitch with an Burton on Trent type yeast strain ,
165 g WEIGHT of Live Barm @ 14.5 c to 26 . 825 Litres of Wort @ 1.062
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.062
2 M 15.5 1.060
E 17 1.055
3 M 18.5 1.050
E 19 1.044
4 M 19.5 1.039
E 21 1.032
5 M 18 1.029.5
E 18 1.027 To Conditioning Vessel , COOL and MATURE as below.
MATURATION : AT 14 - 17 c for 2 - 3 Days , then CELLAR @ 10 c until at 1.019.25 ,
Then VENT fully and allow to 14 - 15 c .
BOTTLING : CLEAR & BRIGHT at 1.018.75 - 1.018.5 at 15 c , STAND 2 Days 18 c
CELLAR : 8 - 10 WEEKS @ 10 c then stand 1 Week at 10 - 12 c before Q . C
Cheers All and Happy Brewing
Edd
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