How Do All ,
Here`s today`s recipe ; A nice and tasty , yet simple to brew X Ale from Burton on Trent.
This recipe`s origins lie in the Scottish Brewing Archive at Glasgow University,
Archives & Special Collections ; From the William Younger & Co Archives .
It`s 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 MARSTONS PLC
AND THEIR SUCCESSORS IN TITLE
RECIPE : For 36 . 000 Wort Litres to Copper @ 1.040 , 75 % Mash Efficiency
Sidney Evershed
Bank Brewery
Bank Square
Burton on Trent
Staffordshire
X ALE
Monday 7 Th December 1891
Gyle No : 110
Original Gravity : 1.053.5 Racking Gravity : 1.014 Final Gravity : 1.011
I B U : 32 A B V : 4 . 9 %
MALTS
Crafty Maltsters
Pop`s Pale Ale 3 . 325 Kg
Alts : ALL @ 3 . 325 Kg
U K : & Ireland : Crisp : Scottish Ale Malt , M C I Irish Ale Malt
Australia : Barrett - Burston : Vic Ale @ 7 ebc , Joe White Trad Ale
Warminster Malt / Thomas Fawcett : Vienna Malt @ 1 . 015 Kg
Alts :
Voyager Craft Malt : Veloria Vienna
Barrett - Burston Vienna Malt ALL @ 1 . 015 Kg
Crisp Malt : Chevalier @ 2 . 000 Kg
MASHING
Use a Lightly Burtonised brewing liquor ; Thoroughly Pre Warm the Mash Tun ,
- 10 Minutes before Goods In as below ; ENSURING that the Liquor IS 1.5 " ABOVE the Plates / Filter Bed .
MASH : 120 Minutes @ 66 c ON 13 . 650 Litres
At 120 Minutes , Slowly open the Mash Tun valve and return any Turbid / Cloudy
1 St Runnings OVER THE MASH UNTIL CLEAR & BRIGHT , Then cast to Copper .
SPARGING & COLLECTION
Sparge at 74 c AT CLEAR WORT TO COPPER + 10 Minutes , ON 32 . 350 Litres .
At a Gravity of 1.004 , STOP TAPS and Collect wort in Copper .
At COLLECTION POINT , Add Liquor to 1.039.75 then CONDENSE to 1.040 ;
ON 36 . 000 Wort Litres in Copper / Boiler .
COPPER
A 2 Hour Boil ON HOPS ; A Sharp Boil until Let Off - 30 Minutes .
1 St Charge @ Let Off - 120 @ 1.040 , Then at Let Off - 90 @ 1.043 , and at Let Off - 30 @ 1.050 , add the 3 Rd Hop Charge .
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 : 36 . 000 Wort Litres @ 1.040
Fuggles @ 5.5 % a/a = 12 g , Perle @ 7.5 % a/a = 3 g
2 Nd Hop Charge : 33 . 300 Wort Litres @ 1.043
Sussex @ 5.5 % a/a = 13 g , Fuggles @ 5.5 % a/a = 17 g
3 Rd Hop Charge : 27 . 880 Wort Litres @ 1.050
Goldings @ 6 % a/a = 12 g
YEAST : Pitch with 105 g Live Barm TO 26 . 745 L Wort @ 14 c ,
Burton on Trent Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.053.5
2 M 18 1.051
E 19 1.046 DROP TO 2 Nd F V
3 M 20 1.030
E 19 1.024
4 M 16 1.020
E 14 1.015
5 M 14 1.014
E 14 1.014 Rack and Fine to Draught Container .
Stand 2 Days @ 14 - 18 c , THEN CELLAR @ 10 c for 3 Weeks .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow the Beer 24 - 36 Hrs
to Clear and Condition before a spot of well earned Q . C
Cheers All and Happy Brewing ,
Edd
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