How Do All ,
Here`s another ecxellent historic beer recipe from the notebook of John Binnie ;
Deposited at the Scottish Brewing Archive at Glasgow University Special Collections & Archives ,
In the Mark Binnie & Co Collection : @ BH 6 / 1 / 1 / 1 1905 - 1906
This recipe C Edd Mather 2022
Any and all commercial production rights reserved to the rights owner
THIS RECIPE FOR 29.000 Wort Litres in Copper ; 75 % Mash Efficiency Assumed
Farmers Brewery Co Ltd
Everton
Nottinghamshire
X X X
Tueaday 1 St August 1905
Brew No : 100
Original Gravity : 1.051 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 26 A B V : 6.1 %
MALTS
Crisp Malt
Chevalier @ 20 % = 1.075 Kg
Pale Ale Malt @ 4.5 ebc @ 60 % = 3.215 Kg
Pale Ale @ 6 - 9 ebc @ 20 % = 1.070 Kg
MASHING , SPARGING & COLLECTION
Liquor : Use a Pale Ale type brewing liquor , and Pre Warm the Mash Tun to 90 c - 10 Before Mash In.
1 St Mash Heat : 66 c @ 0 - + 120 Minutes = 14.350 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Minutes = 5.770 Litres
At 150 Minutes , Slowly open the Mash Tun Valve and RETURN OVER THE MASH any Cloudy
Wort runnings , UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY then send to the Copper .
SPARGE : At Clear Wort to the Copper + 10 Minutes @ 72 - 68 - 66 c = 29.450 Litres ;
At 1.004.5 Gravity , STOP TAPS / CLOSE Mash Tun Valve and COLLECT WORT in the Copper .
COLLECTION : At Collection in the Copper , ADD Liquor to 1.041.75 , then CONDENSE / BOIL ,
Increasing the gravity to 1.042 ON 29.000 Wort Litres in Copper .
SUGARS
No 1 Invert = 1.004.5 @ 8.83 % = 0.390 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS , 1 St Charge @ Let Off - 105 Minutes ;
at L / Off - 85 Minutes , Add the 2 Nd Hop Charge .
At Let Off - 35 Minutes ; ON 24.525 Wort Litres in Copper ADD 3.100 Litres of LIQUOR
to the Copper , Reducing the Gravity to 1.043.5 ON 27.625 Wort Litres ,THEN ADD the Invert No 1 and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , add the Copper Finings then at Let Off ( 105 Minutes )
STAND Copper 1/2 Hour then COOL A S A P to Pitching Heat and send to the F V .
HOPS
1 St Hop Charge : 29.000 Wort Litres @ 1.042
Goldings @ 6 % , 5 IBU = 7.5 g , Fuggles @ 5.5 % , 5 IBU = 8 g
2 Nd Hop Charge : 26.240 Wort Litres @ 1.046
Goldings @ 6 % a/a , 6 IBU = 8.5 g , Sussex @ 5.5 % , 6 IBU = 9 g
3 Rd Hop Charge : 27.625 Wort Litres @ 1.048
Hallertau Heresbrucker @ 3.5 % , 4 IBU = 11 g
RACKING HOPS : To 25.500 Beer Litres in Vessel
9 g Hallertau Heresbrucker , 7 g Goldings
YEAST
Pitch with 102 g Weight of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.051
2 M 17 1.048
E 18 1.042
3 M 19.5 1.037
E 20 1.031
4 M 22 1.025
E 20 1.021
5 M 19 1.014
E 18 1.011
6 M 15 1.006.5 ADD Primings
E 14 1.009
7 M 14 1.009
E 14 1.009 Rack and FINE on Hops ;
STAND : 2 Days @ 16 - 18 c
CELLAR : 3 Weeks at 10 c
STILLAGE : 1 Week at 10 c the FULLY VENT and allow + 12 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment