JAMES HOLE & Co Ltd : X X ALE 1896

 How Do All ,

 Here`s a superb X 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 . 

This recipe C Edd Mather 2022

        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER

James Hole & Co Ltd 

The Castle Brewery

Albert St 

Newark On Trent

Nottinghamshire 

                          This Recipe for 30.000 Wort Litres @ 1.045 ; 75 % Mash efficiency

Photo of the brewery yard from The Brewery History Society Website

                                               

                                                X X Ale 

                              Tuesday  22 Nd December 1896

                                             Gyle No :  370

    Original Gravity : 1.054 Racking Gravity : 1.018 Final Gravity : 1.015  

                                      I  B  U  :   20    A  B  V  : 4.7   %

                                              MALTS

Crisp Malt : Chevalier P. A  @   34 %  =   2.025 Kg

                        Hana Vienna @   33 % =    1.965 Kg

        Any other Vienna Malt @                  1.960 Kg

            Pale Ale @ 6 – 9 ebc @  33 % =    1.960 Kg

                   ( See Below )

                             PALE ALE MALTS @ 6 – 9 Ebc

Crafty Maltsters : Pop`s Pale Ale  

Malting Company of Ireland : Irish Ale 

Barrett – Burston : Vic Ale  

                                                                

                                         MASHING

LIQUOR : Mild Burtonisation ; Liquor in Tun @ 90 c ,@ Goods In – 10 Mins

1  St  Mash Heat :  60 c At       0 - +   90 Minutes = 13.210 Litres

2 Nd  Mash Heat:   66 c At + 90 - + 120 Minutes = 13.210 Litres

At Taps, Clear Wort by RETURN OVER MASH until CONSISTENTLY CLEAR ,

Then Cast to Copper .

                          SPARGING & COLLECTION

               Sparge at Clear Wort to Copper + 5 – 10 Minutes @ 74 c = 20.250 Litres

At a Gravity of 1.004.5 , STOP TAPS and Collect Wort in Copper ;

At Collection , ADD Liquor to 1.044.75CONDENSE to 1.045 0n 30.000 Wort Litres

                                        SUGARS

                                    No 2 Invert = 1.005 @ 9.26 % = 0.485 Kg

                                       COPPER

A 2 ½ Hour Boil On Hops , 1 St Charge @ Let Off – 150 Mins , 

At Let Off – 90 Mins @ 1.050  Add 2 Nd Hop Charge , At Let Off – 60 Minutes , 

ON 25.065 Wort Litres @ 1.053 , ADD 5.830 Litres of LIQUOR to the Copper , REDUCING to 1.043 ON 30.895 Wort Litres , ADD the No 2 Invert Sugar .

  At Let Off – 25 Minutes , ADD the 3 Rd Hops ; Then @ L/Off – 12 Mins

ADD The Copper Finings then at Let Off , STAND ½ Hour THEN COOL A S A P .

                                                           HOPS

 

TYPE	a/a    %	IBU	Wort Litres	Gravity	Charge	Weight
Goldings	6	10	30.000	1.045	1	24      g
East Kent Goldings	6.5	10	26.665	1.050	2	14      g
Fuggles	5.5	4				6.5   g
Fuggles	5.5	1	28.965	1.051	3	3      g
Goldings	6.5	1				2.75 g

                                             YEAST

                             Pitch with 122  g Weight of a LIVE YEAST 

                                 @ 15.5 c To 27.260 Wort Litres @ 15.5 c

                      ATTENUATION

DAY	Hour	Heat	Gravity	REMARKS
1	P	15.5	1.054
2	M	16	1.052
	E	17.5	1.047
3	M	20	1.037
	E	21	1.029
4	M	21	1.022	SKIM
	E	20.5	1.020
5	M	21	1.019
	E	19	1.019
6	M	16	1.018.5
	E	14.5	1.018
7	M	14	1.018
	E	14	1.018	Rack to Draught

 

RACKING : 1.018 on 27.260 Wort Litres

STAND      : 1 Week @ 14 – 19 c

CELLAR    : 3 Weeks @ 10 c then ADD Barrel Finings & Roll Well

STILLAGE : 1 Week @ 10 c then FULLY VENT and Allow 36 Hours

                       For the Beer to Clear & Condition BEFORE Q . C

 

Cheers All and Happy Brewing 

Edd