HALIFAX BREWERIES Ltd " ALE" 1909

 How Do All ,

Thanks to the team at Dalhousie University Archives in Halifax Nova Scotia ; 

and to the good folks at Alexander Keith`s & Labbatt`s for permission to access the records , I`m happy to be able to bring you this excellent historic Nova Scotian beer recipe from the brewing book of Sidney Oland .

This recipe C Edd Mather 2022 

                  ANY AND ALL COPMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

Halifax Breweries Ltd 

Bedford Row 

Halifax 

Nova Scotia 

                                                             " ALE "

                                            Wednesday 28 Th July 2022 

              Original Gravity: 1.056 Racking Gravity: 1.013 Final Gravity: 1.010

                                            I B U : 38   A B V  : 5 . 25 %

       This recipe for 26 . 750 Wort Litres in Copper @ 1.056 ; 75 % Mash Efficiency 

MALT

Simpson`s Malt

                   Best Pale Ale @ 4.5 ebc    3 . 295 Kg

Crisp Malt

                   Chevalier                           3 . 305 Kg

MASHING

Use a Pale Ale type brewing liquor , and THOROUGHLY Pre W2arm the Mash Tun 

TO 90c , - 10 Minutes before Goods In , ensuring the Liquor is 1.5" ABOVE the plates .

                     1  St Mash Heat : 66 c AT       0 - +   90 Minutes = 16 . 965 Litres

                     2 Nd Mash Heat : 68 c AT + 90 - + 120 Minutes  =   5 . 380 Litres

At + 120 Minutes , slowly open the Mash Tun valve and return OVER THE MASH 

any Cloudy / Turbid 1 St Runnings until the Wort is Consistently clear & bright ,

THEN Cast to the copper .

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes @ 78 - 76 c = 24 . 250 Litres .

At a Gravity of 1.005 . 5 - 1.005 . 75 , STOP TAPS and Collect wort in Copper .

At Collection of Wort in Copper , ADD LIQUOR to 1.055.75 , THEN ;

CONDENSE to 1.056 ON 26 . 750 Wort Litres in Copper .

COPPER 

A 2 Hour Boil ON HOPS ; 1 St @ Let Off - 120 Minutes @ 1.056 , 

Then @ Let Off - 65 Minutes @ 1.062 , ADD 2 Nd Hop Charge .

At Let Off - 40 Minutes ,  23 . 110 Wort Litres @ 1.064 = + 5 . 335 L Liquor to : 

28 . 445 Wort Litres @ 1.052  ; Then at Let Off - 30 Minutes 

@ 1.052.5 on 28 . 165 Wort Litres ADD 3 Rd Hop Charge ,

At Let Off - 12 Minutes , ADD Copper Finings and at Let Off , STAND 1/2 Hour 

                             THEN COOL TO PITCHING HEAT A S A P 

HOPS 

            1    St Hop Charge : 27 . 750 Wort Litres @ 1.056 

                               Cluster @ 6 %  a/a =  34 g 

             2 Nd Hop Charge : 23 . 880 Wort Litres @ 1.062

                               Goldings @ 6 % % a/a =  22 g

               3 Rd Hop Charge : 28 . 165 Wort Litres @ 1.052.5 

                               Fuggles @ 5.5 % a/a = 5 g

                              Goldings @ 6 % a/a =  4.8 g 

RACKING HOPS :

 5 g EACH to  25 . 250 BEER L TO CONTAINER : Fuggles  &  Goldings 

YEAST : Pitch with 100 g Live Barm @ 15 c TO 26 . 255 Wort Litres @ 1.056 

                  ATTENUATION 

Day    Hour    Heat     Gravity                        REMARKS

  1          P        15         1.056

  2          E        16.5      1.053

  3          M       18         1.050

               E       18         1.046

  4          M       19         1.038 

               E       20         1.032

  5          M       20         1.025

              E        18         1.020     Send to a Settling Vessel / 2 Nd F V 

  6         M        14         1.016

  8         E         14         1.013.5

  9         M        14         1.013     RACK & FINE ON HOPS 

Stand for 2 Days @ 14 - 18 c , THEN CELLAR @ 10 c 4 Weeks .

STILLAGE : 1 Week at 10 - 12 c then VENT and allow 24 - 36 Hours before Q . C .

Cheers All and Happy Brewing 

Edd 

Lancashire 

April 2022