How Do All ,
Here`s a tasty I P A recipe from the Castle Brewery in Bedford ,
Taken from the Higgins & Son , Brewing Book 1889 - 1904 , deposited in the collections of the helpful team at Bedfordshire Archives @ GK/ B2 / 1 . I hope that you all enjoy the recipe .
Please get in touch if you`d like me to feature a brewery from near you ** .
( ** Where the records are available / still exist and I`m able to get photos of them ! )
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER
This Recipe for 28.000 Wort Litres in Copper @ 1.041 , 75 % Mash Efficiency
Higgins & Sons
Castle Brewery
Castle Lane
Bedford
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| Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk |
I P A
Wednesday 11 Th December 1889
Gyle No : 94
Original Gravity : 1.051 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 44 A B V : 5.3 %
MALTS
Crisp Malt : 40 % Chevalier = 2.050 Kg
Simpson`s Malt : 40 % Best Pale Ale = 2.020 Kg
Crafty Maltsters : 20 % Scottish Annat = 1.005 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type brewing liquor and Pre Warm the Mash Tun to 90 c ; - 10 Minutes BEFORE
Mashing In , ENSURING that the Liquor is at least 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c @ 0 - + 120 Minutes = 13.575 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Minutes = 6.775 Litres
At 150 Minutes , SLOWLY open the Mash Tun Valve and return OVER the Mash any Cloudy runnings,
UNTIL the Wort is Consistently BRIGHT & CLEAR , Then send to the Copper .
SPARGE : @ Clear Wort to Copper + 10 Minutes AT 74 - 71 - 68 c = 22.750 Litres ;
At a Gravity of 1.004.5 , STOP TAPS / Close Off Mash Tun Valve and COLLECT WORT in Copper .
COLLECTION : At Collection ; ADD Liquor to 1.040.75 and CONDENSE to a Gravity of 1.041 ;
ON 28.000 Wort Litres in Copper . When Condensing to 1.041 , remove any Scum / Flotsam from the Wort surface , Then once @ 1.041 ON 28.000 Wort Litres , START BOIL CLOCK ( 1.5 Hrs / 90 Mins )
SUGARS
1.005 No 1 Invert @ 9.81 % = 0.450 Kg
1.002.75 Glucose @ 5.40 % = 0.285 Kg
COPPER
A 1 1/2 Hour Boil On Hops ; 1 St Hops @ Let Off - 90 Minutes @ 1.041 .
AT Let Off - 38 Minutes @ 1.047 ON 23.900 Wort Litres in Copper , ADD 4.720 Litres of Liquor to
The Copper , Reducing the Gravity to 1.039.25 ON 28.620 Wort Litres in Copper, Then ADD Sugars.
AT Let Off - 30 Minutes ON 28.010 Wort Litres in Copper @ 1.048 , ADD 2 Nd Hops , The @ Let Off - 12 Minutes , ADD the Copper Finings . At Let Off , STAND Copper 1/2 Hour THEN COOL A S A P.
HOPS
28.000 Wort Litres @ 1.041 = 1 St Hop Charge : 6 % a/a Goldings @ 16 IBU = 25 g
5.5 % a/a Fuggles @ 18 IBU = 28.5g
28.010 Wort Litres @ 1.048 = 2 Nd Hop Charge : 6 % a/a Goldings @ 4 IBU = 6 g
6.5 % a/a Keyworth Mid Season @ 6 IBU = 9 g
RACKING HOPS : To 25.800 Beer Litres in Conditioning Vessel
6.5 % a/a Keyworth Mid Season = 10 g
6 % a/a Goldings = 5 g
YEAST
Pitch with 100 g Weight of A Live Yeast @ 14 c
Suggestion : Whitbread T II Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.051
2 M 16 1.049
E 17 1.045
3 M 19 1.040
E 20 1.034
4 M 19 1.030
E 19.5 1.024
5 M 16 1.021
E 14 1.019
6 M 13 1.019
E 13 1.019 Drop to a Maturation Vessel ON HOPS as above .
Conditioning Vessel : @ 10 - 13 c FOR 1 Week , Then COOL to 8 - 10 c UNTIL @ 1.014,
THEN STILLAGE VESSEL ; Allow 1 Week @ 10 c Then check Gravity and VENT FULLY
At a Gravity of 1.012.25 ALLOW to 13 - 14 c and ONCE BRIGHT & CLEAR , Bottle .
BOTTLING : At 1.011.75 - 1.011.5 @ 14 - 15 c .
STAND : 2 - 3 Days at 15 - 18 c then Cellar .
CELLAR : 2 Months at 10 c then Q . C
Cheers All and Happy Brewing ,
Edd
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