How Do All ,
This recipie is possible thanks to Guy Stewart who`s Head Brewer at Fuller`s for taking the time to photograph some pages from a 1905 Brewing Book which forms part of the brewery`s own archives . The recipie also forms part of a fresh analysis and conversion of the records with the A K being the first of the 1905 beer receipts ! .
If you`re able to assist with my beer & brewing history research by sending photos of old brewing records, I`m happy to keep these confidential and credit for submissions to persons and archives or with a simple citation per - " Records in private collection" , Please leave a comment below if you`re able to assist and I`ll respond as soon as I`m able .
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED ,
To : Fuller , Smith & Turner and their successors in title
THIS RECIPE FOR 32.000 Wort Litres to Copper @ 1.030 , 75 % Mash Efficiency
Fuller , Smith & Turner
Griffin Brewery
Chiswick
London
A K
Brew No : 190
Monday 25 Th September 1905
Original Gravity : 1.045.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 30 A B V : 5.5 %
MALTS & ADJUNCTS
Simpson`s Malt :
Best Pale Ale Malt @ 4.5 ebc @ 62.5 % = 2.640 Kg
Crisp Malt :
Chevalier @ 31.5 % = 1.335 Kg
FLAKED MAIZE @ 6 % = 0.250 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type brewing liquor , and Thoroughly pre warm the Mash Tun to 90 c ,- 10 Minutes BEFORE Goods In / Mashing In , Ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 65 c AT 0 - + 75 Minutes = 10.140 Litres
2 Nd Mash Heat : 66 c AT + 75 - + 165 Minutes = 1.570 Litres
At 165 Minutes , Clear Wort by return Over the Mash until CONSISTENTLY CLEAR & BRIGHT ,
Then send the Wort to the Copper and BEGIN SPARGE + 5 - 10 Minutes later .
SPARGE : At 76 - 74 c Clear Wort to Copper + 5 - 10 Minutes = 17.790 Litres .
WORT COLLECTION : At a gravity of 1.003 , STOP TAPS / Close Mash Tun Valve OFF ,
THEN COLLECT Wort in the Copper ; ADD Liquor to 1.029.75 then BOIL / CONDENSE TO
1.030 ON 32.000 WORT LITRES IN COPPER And Start the Boil Clock ( 120 Minutes ) .
SUGARS
First Sugars Charge : To 25.285 Wort Litres @ 1.037
Cane Sugar @ 1.004.5 = 9.9 % = 0.295 Kg
Malt Extract @ 1.001.5 = 3.3 % = 0.126 Kg
Second Sugars Charge : To 28.105 Wort Litres @ 1.038.5
No 2 Invert Sugar @ 1.004 = 8.8 % = 0.352 Kg
PRIMINGS : No 2 Invert Sugar @ 1.002.75 = 0.225 Kg To 25.850 Litres
COPPER
A 2 Hour Boil On Hops ; 1 St Charge @ Let Off - 120 Minutes ON 32.000 Wort Litres ,
Then at Let Off - 90 Minutes @ 1.034 , ADD the 2 Nd Hop Charge .
At Let Off - 62 Minutes , ADD the 1 St Sugars Charge and at Let Off - 38 Minutes ,
ON 23.520 Wort Litres @ 1.046 , ADD 4.585 Litres of LIQUOR to the Copper , then at L/Off -35 Min,
ADD the 2 Nd Sugars Charge and after 5 Minutes ; AT Let Off - 30 , ADD 3rd Hop Charge .
At Let Off - 12 Minutes , ADD COPPER FININGS and then at Let Off , STAND 1/2 Hour ,
THEN COOL TO PITCHING HEAT A S A P .
HOPS
1 St Hop Charge : 32.000 Wort Litres @ 1.030
Saazer @ 3.5 % a/a = 5.25 g For 2 IBU , Fuggles @ 5.5 % a/a = 3.5 g For 2 IBU
2 Nd Hop Charge : 27.730 Wort Litres @ 1.034
East Kent Goldings @ 6.5 % a/a = 16.25 g For 13 IBU
3 Rd Hop Charge : 28.105 Wort Litres : 1.042.5
East Kent Goldings @ 6.5 % a/a = 18 g For 13 IBU
RACKING HOPS : To 25.500 Beer Litres Racked Down ;
Goldings @ 6 % a/a = 4.5 g , East Kent Goldings @ 6.5 % a/a = 4 g
YEAST
Pitch with 45 g Weight of a LIVE YEAST @ 15 c To 26.120 Wort Litres @ 1.045.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.045.5
2 M 16.5
E 18
3 M 19.5 1.028
E 20 1.019 Drop to 2 Nd F V & STOP ROUSING
4 M 20 1.013
E 20 1.011 START TO COOL
5 M 19 1.009.5
E 14.5 1.008.5
6 M 14 1.008 ADD Primings To F V ( Calc @ 25.850 Wort Litres )
E 14 1.010.5
7 M 14 1.010
E 14 1.010
Rack AND FINE , ON HOPS = 25.500 Beer Litres in Draught Container .
STAND : 2 Days @ 14 - 18 c .
CELLAR : 2 Weeks @ 8 - 10 c
STILLAGE : 1 Week at 10 c then FGULLY VENT and allow 18 - 24 Hours BEFORE Q . C
Cheers All ,
Edd
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