How Do All ,
Here`s a superb X Ale recipe from the famous Newark brewery of James Hole & Co ,
Taken from the 1896 - 1901 Brewing Book Cat No : ACC 8003 which the good folks at Nottinghamshire Archives were kind enough to locate shortly before my visit earlier this year .
If you`re able to assist with access to Old Brewing Production records , or would be interested in a collaborative research project from archives I`m sadly unable to visit ; Please get in touch , I`d love to hear from you @ beerhistorybloke@gmail.com
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER
This recipe C Edd Mather 2022 ,All rights reserved .
Recipe for 32 Wort Litres from Mash @ 1.037 ; 75 % Mash Efficiency
James Hole & Co Ltd
The Castle Brewery
Albert St
Newark On Trent
Nottinghamshire
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| Photo of the brewery yard from The Brewery History Society Website |
X ALE
Friday 2 Nd October 1896
Brew No : 274
Original Gravity : 1.051 Racking Gravity : 1.016 Final Gravity : 1.013
I B U : 20 A B V : 4 . 7 %
MALTS
Warminster Maltings
Vienna Malt = 2 . 465 Kg
Malting Company of Ireland
Irish Ale Malt @ 6.5 ebc = 1 . 710 Kg
Crisp Malt
Chevalier P . A = 1 . 045 Kg
MASHING
Use a Mild Ale type / Soft Brewing Liquor ; Pre Warm - 10 @ 90 c , 1 . 5 " ABOVE Plates
1 St Mash Heat : 64 c At 0 - + 40 Minutes = 12 . 900 Litres
2 Nd Mash Heat : 67 c At + 40 - + 120 Minutes = 2 . 850 Litres
At 120 Minutes ( TAPS ) Slowly open the Mash Tun Valve and return OVER the Mash
ANY Cloudy / Turbid 1 St runnings , until CONSISTENTLY CLEAR & BRIGHT ,
Then ALLOW TO COPPER .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes : 28 . 725 Litres@ 72 c until 1.004 ,
THEN STOP TAPS AND COLLECT WORT INCOPPER ; At Collection , ADD Liquor
To 1.036.75 , THEN CONDENSE TO 1.037 ON 32 . 000 Wort Litres in Copper .
SUGARS
No 1 Invert Sugar @ 1.006.75 = 0 . 665 Kg To 31 . 445 Wort Litres @ 1.037.25
COPPER
A 2 Hour Boil ON HOPS ; A SGARP / HARD Boil for the 1 St 30 Minutes
1 St Hop Charge to Copper @ Let Off - 120 Mins ;
Then at Let Off - 90 At 1.040 ADD 2 Nd Hop Charge to 29 . 405 Wort Litres ,
Then AT LET OFF - 50 Minutes @ 1.042 , ADD 3 . 555 Litres of Liquor to the Copper
to bring the Gravity to 1.037.25 ON 31 . 445 Litres , then ADD No 1 Invert ;
at Let Off - 30 Minutes add the 3 Rd Hop Charge @ 1.045 .
At Let Off - 12 Minutes , ADD the Copper Finings then At Let Off , STAND 1/2 Hour .
COOL TO PITCHING HEAT @ STAND + 30 Minutes A S A P
HOPS
1 St Hop Charge : 32 . 000 Wort Litres @ 1 . 037
Old Goldings @ 4 % a/a = 10 g
2 Nd Hop Charge : 29 . 405 Wort Litres @ 1 . 040
Keyworth Mid Season @ 6.5 % a/a = 8 g
Fuggles @ 5.5 % a/a = 8 g
3 Rd Hop Charge : 30 . 735 Wort Litres @ 1.045
Goldings @ 6 % a/a = 5 g
Fuggles @ 5 . 5 % a/a = 5 g
RACKING HOPS : To 25 . 500 Beer Litres in Container
2 g EACH of Goldings and Fuggles
YEAST : Pitch with 98 g Weight of a Live Barm @ 15.5 - 16 c
TO 26 . 585 Wort Litres AT 1.051
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.051
2 M 17.5 1.049 Drop to 2 Nd F V
E 18 1.041
3 M 20.5 1.030
E 21 1.022 Stop Rousing & Cool to 16 c + 36 - 48 Hrs
4 M 20 1.019
E 19.5 1.018
5 M 18 1.017
E 16 .5 1.016.5
6 M 16 1.016
E 15 1.016 Rack and FINE ; ON HOPS
STAND : 2 - 3 Days at 14 - 18 c then CELLAR at 10 c FOR 2 - 3 Weeks MAX .
STAILLAGE : 1 Week at 10 c BEFORE FULLY VENTING , then allow the Beer at Least 24 - 36 Hours to CLEAR AND CONDITION before a spot of well earned Q .C
Cheers All and Happy Brewing
Edd
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