How Do All ,
Here`s a nice and simple to brew historic Bitter from Blackburn in Lancashire , from the 1967
Brewing Book Ref : DDX 2310 /1/8/13 , deposited with the gradely folks at Lancashire Archives .
This recipe C Edd Mather 2022
Any and All Commercial Production rights reserved to the Whitbread Plc and their Successors in title
THIS RECIPE FOR 23.000 Wort Litres to Copper @ 1.034 , 75 % Mash Efficiency
Dutton & Co
Salford Brewery
Blackburn
Lancashire
BITTER
Brew No : 594
Tuesday 3 Rd October 1967
Original Gravity : 1.036.5 Racking Gravity : 1.009.5 Final Gravity : 1.006.5
I B U : 26 A B V : 4 %
MALTS
Warminster Malt :
Maris Otter Pale Ale @ 50 % = 1.745 Kg
Simpson`s Malt :
Best Pale Ale Malt @ 50 % = 1.745 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale brewing Liquor .
Thoroughly Pre Warm the Mash Tun to 90 c - 5 Mins BEFORE mashing in ,
ENSURING the Liquor is 1.5 " ABOVE the Plates .
MASH : 0 - + 45 Minutes @ 65 c = 8.675 Litres
At + 45 Minutes , Clear Wort by return OVER the Mash , Until Consistently Clear ;
Then Cast to the Copper .
SPARGE : @ Clear Wort to the Copper + 5 - 10 Minutes at 68 - 69 c = 19.000 Litres
At a Gravity of 1.003.5 , Stop Taps / Close Off Mash Tun Valve and COLLECT Wort
in the Copper . At Collection , ADD Liquor to 1.033.75 , then Condense to 1.034 ;
Then Start Boil Clock .
SUGARS
No 1 Invert Sugar @ 1.002.6 = 7.13 % = 0.230 Kg
Golden Cane Sugar @ 1.003.8 = 10.42 % = 0.280 Kg
COPPER
A 1 Hour Boil On Hops , 1 St Hop Charge @ Let Off - 60 @ 1.034 , then at
Let Off - 35 , ON 21.000 Wort Litres in Copper @ 1.037 , ADD 7.125 Litres of Liquor
to the Copper , Reducing the Gravity to 1.028 , then Add the Sugars .
At Let Off - 30 Mins @ 1.034.5 Add the 2 Nd Hop Charge . ON 26.085 Wort Litres @ 1.037 ,
ADD 1.105 Litres Of LIQUOR BOILED 1/4 Hour MINIMUM ,
THEN Add the Copper Finings at Let Off - 12 Minutes
At Let Off , STAND : 1/2 Hour, then COOL A S A P to Pitching heat .
HOPS
1 St Hop Charge : To 23.000 Wort Litres @ 1.034
Fuggles at 5.5 % a/a @ 6 IBU = 6 g
Brewer`s Gold at 6.5 % a/a @ 5 IBU = 5 g
Goldings at 6 % a/a @ 3 IBU = 4 g
2 Nd Hop Charge : To 26.425 Wort Litres @ 1.036.5
Fuggles at 5.5 % a/a @ 3 IBU = 4.5 g
Goldings at 6 % a/a @ 9 IBU = 12.5 g
RACKING HOPS : To 25.500 Beer Litres in Container @ 1.009.5
Goldings = 4 g
Northern Brewer = 2 g
YEAST
Pitch with 60 g Weight of a Live Yeast, Whitbread T II Type @ 17 c ,
To 26.425 Wort Litres @ 1.036.5
ATTENUATION
|
DAY |
Hour |
Heat |
Gravity |
REMARKS |
|
1 |
P |
17.5 |
1.036.5 |
|
|
2 |
M |
18 |
1.032 |
Dirty
Head OFF |
|
|
E |
20 |
1.024 |
|
|
3 |
M |
20.5 |
1.020 |
Drop
to 2 Nd FV |
|
|
E |
21.5 |
1.013 |
26.000
Wort L in 2 Nd FV |
|
4 |
M |
20.5 |
1.012.5 |
COOL
Gradually + 2 Days |
|
|
E |
19 |
1.011.5 |
|
|
5 |
M |
17.5 |
1.010.5 |
|
|
|
E |
14.5 |
1.010 |
|
|
6 |
M |
13.5 |
1.009.75 |
|
|
|
E |
14 |
1.009.5
|
Rack & Fine ON HOPS |
MATURATION
STAND : 2 - 3 Days @ 14 - 18 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 12 - 18 Hrs BEFORE Q.C
Cheers All and Happy Brewing
Edd
No comments:
Post a Comment