How Do All ,
Here`s a tasty Light Bitter Beer recipe from Bedfordshire for you all to try out ;
This beer is taken from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 ; deposited with the helpful team at Bedfordshire Archives :
https:/bedsarchives.bedford.gov.uk/Archives-Service
This particular A K brewing is the last from Wells & Winch to feature an All Malt grist ;
Later brewings in 1906 - 1907 include a certain proportion of Flaked Maize .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING PLC
This recipe for 28.000 Wort Litres to Copper @ 1.043.25 , 75 % Mash Efficiency
Wells & Winch Ltd
The Brewery
High St
Biggleswade
Bedfordshire
A K
Tuesday 3 Rd July 1906
Gyle No : 52
Original Gravity : 1.050.5 Racking Gravity 1.009 Final Gravity : 1.006
I B U : 32 A B V : 5.5 %
MALTS
Crisp Malt :
Plumage Archer @ 34 % = 1.810 Kg
Chevalier P . A @ 33 % = 1.765 Kg
Simpson`s Malt :
Best Pale Ale Malt @ 33 % = 1.760 Kg
LIQUOR , MASHING & SPARGING
Use a Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE Mashing In , ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 120 Mins = 14.325 Litres
2 Nd Mash Heat : 68 c At + 120 - + 150 Mins = 7.175 Litres
At 150 Mins ( TAPS ) , Slowly open the Mash Tun Valve and Clear Worts ;
by return OVER THE MASH , Once consistently bright & clear , then Cast to Copper .
At Clear Wort to Copper + 10 Minutes , SPARGE @ 74 c - 70 c and at 1.004.5 , Stop Taps and ,
Collect Wort in Copper ; ADD Liquor to 1.042.75 , then CONDENSE to 1.043 on 28.000 Wort Litres.
SUG ARS
No 2 Invert Sugar @ 1.005 = 9.76 % = 0.442 Kg
COPPER
A 1 1/2 Hour Boil On Hops ; 1 St Hop Charge @ Let Off - 90 Mins @ 1.043 , At Let Off - 70 Mins
@ 1.046, Add 2 Nd Hop Charge . At Let Off - 35 Minutes @ 1.048.5 ON 24.795 Wort Litres @ 1.048.5 ADD 3.840 Litres of LIQUOR, Reducing the Gravity to 1.042 ,THEN Add the No 2 Invert Sugar and + 5 Mins @ Let Off - 30 Mins , Add the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings and then at Let Off ;
STAND 1/2 Hour THEN COOL A S A P To Pitching Heat
HOPS
1 St Hop Charge : To 28.000 Wort Litres @ 1.043
Fuggles @ 5.5 % a/a @ 10 ibu = 17 g
Goldings @ 6 % a/a @ 8 ibu = 14 g
2 Nd Hop Charge : To 26.220 Wort Litres @ 1.046
Fuggles @ 5.5 % a/a @ 5 ibu = 9 g
Goldings @ 6 % a/a @ 6 ibu = 7.5 g
3 Rd Hop Charge : To 28.635 Wort Litres @ 1.047
Fuggles @ 5.5 % a/a @ 1 ibu = 2 g
East Kent Goldings @ 6 % a/a @ 2 ibu = 3 g
RACKING HOPS : To 25.500 Beer Litres in Container
Fuggles @ 5.5 % a/a = 3.5 g
East Kent Goldings @ 6.5 % a/a = 5 g
YEAST
Pitch with 72 g Weight of a LIVE YEAST @ 15 c
ATTENUATION
|
DAY |
Hour |
Heat |
Gravity |
REMARKS |
|
1 |
P |
15 |
1.050.5 |
|
|
2 |
M |
16.5
|
1.048 |
|
|
|
E |
18 |
1.042 |
|
|
3 |
M |
19 |
1.036 |
|
|
|
E |
19 |
1.032 |
|
|
4 |
M |
20 |
1.027 |
|
|
|
E |
19 |
1.023 |
|
|
5 |
M |
19 |
1.019 |
|
|
|
E |
17 |
1.016.5 |
|
|
6 |
M |
14 |
1.014 |
To 2 Nd F V |
|
|
E |
14 |
1.010.5 |
|
|
7 |
M |
15 |
1.009.5 |
|
|
|
E |
15 |
1.009 |
Rack & Fine ON HOPS |
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and Allow + 24 Hours for the Beer to ,
Clear and , Condition BEFORE Q . C
Cheesr All and Happy Brewing
Edd
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