How Do All ,
Here`s the first of a new series ; X Ales & Standard Mild Ales . This recipe is drawn from my interpretation of basic information contained in the Higgins & Son , Castle Brewery Bedford , Brewing Book 1889 - 1904 @ GK/ B2 / 1 , One of the many Documents, Journals and photos relating to Bedfordshire`s past preserved and , cared for by the ever helpful team at Bedfordshire Archives .
THIS RECIPE FOR 32 . 000 Wort Litres to Copper @ 1.031 ; 75 % Mash Efficiency
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE OWNER
Higgins & Sons
Castle Brewery
Castle Lane
Bedford
X ALE
 |
| Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk |
Brew No : 96 Thursday 19 Th December 1889
Original Gravity : 1.049 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 26 A B V : 4 . 9 %
MALT
Crisp Malt :
Chevalier 1 . 360 Kg
Hana Vienna 1 . 575 Kg
Malting Company of Ireland :
Irish Ale Malt @ 6.5 ebc 1 . 485 Kg
Or any other Pale Ale Malt @ 6.5 ebc - 7 ebc
( Same weight )
MASHING
Use a Mild Ale liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins ;
ENSURING that the Liquor is 1 . 5 " ABOVE the plates / Filter Bed ;
1 St Mash Heat : 66 c @ 0 - + 40 Minutes = 11 . 870 Litres
2 Nd Mash Heat : 68 c @ + 40 - + 120 Minutes = 4 . 760 Litres
At 120 Minutes , SLOWLY open the mash tun valve and return any cloudy / turbid 1 St runnings OVER THE MASH until BRIGHT & CLEAR , Only then send to the copper .
SPARGING & COLLECTION
At Clear Wort to Copper + 10 Minutes , SPARGE @ 70 c = 21 . 600 Litres then ,
At a Gravity of 1.003.25 ; STOP TAPS / Close mash tun valve ; and COLLECT WORT .
At Collection , Add Liquor to 1.030.75 then CONDENSE to 1.031 on 32.000 Wort Litres.
SUGARS
Light Demerara Cane Sugar 1.012 = 0 . 880 Kg to 28 . 595 Wort Litres @ 1.033
( AT LET OFF - 35 - 33 Minutes )
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes @ 1.031 , Then Boil
Until Let Off - 70 @ 1.037 add the 2 Nd Hops and at Let Off - 35 ,
the Gravity should be at 1.041 then ADD 5 . 580 Litres of LIQUOR to 23 . 015 W/Litres
at 1.041 , then at Let Off - 35 - 33 , ADD the Light Demerara Cane and then once dissolved, add the 3 Rd Hop Charge then at Let Off - 12 Minutes , ADD the copper Finings then at Let Off , STAND 1 / 2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : 32 . 000 Wort Litres @ 1.031
Old Saazer Type @ 2 % a/a = 46 g
2 Nd Hop Charge : 25 . 805 Wort Litres @ 1.037
Old Fuggles @ 4 % a/a = 15 g
3 Rd Hop Charge : 28 . 595 Wort Litres @ 1.045
Goldings @ 6 % a/a = 12 g
YEAST
Use 100 g weight of a LIVE BARM @ 16 c Eg : Whitbread T II to 26.045 Wort Litres
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 16 1.049
2 M 16 1.047
E 18 1.042
3 M 19 1.037
E 20 1.032
4 M 21 1.026
E 21 1.018 Stop Rousing and COOL to 14 c + 36 Hours
5 M 18 1.015
E 16 1.013.5
6 E 14 1.013
7 M 14 1.013 Rack and Fine to Draught container .
Stand at 15 - 18 c for 2 Days , then CELLAR at 10 c for 2 - 3 Weeks before Stillaging .
STILLAGE : 1 Week at 10 - 12 c then VENT FULLY and allow the beer 24 - 36 Hour to
Clear and , Condition before some well earned Quality Control .
Cheers All 🍻 and Happy Brewing
Edd
No comments:
Post a Comment