How Do All ,
Here`s a superb X 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, thanks for the assistance , it was greatly appreciated .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER
THIS RECIPE FOR 26.750 WORT LITRES TO COPPER @ 1.052, 75 % Mash Efficiency
James Hole & Co Ltd
The Castle Brewery
Albert St
Newark On Trent
Nottinghamshire
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| Photo of the Brewery : From The Brewery History Society Website |
X X X
Wednesday 30 Th December 1896
Brew No : 378
Original Gravity : 1.062 Racking Gravity : 1.021 Final Gravity : 1.018
I B U : 26 A B V : 5.7 %
MALT
Crisp Malt : Chevalier @ 32 % = 1.965 Kg
Warminster Malt : Vienna Malt @ 32 % = 1.960 Kg
French & Jupps : Brown Malt @ 4.75 % = 0.330 Kg
Pale Ale @ 6 - 9 ebc @ 31.25 % = 1.910 Kg
MASHING , SPARGING & COLLECTION
Use a Mild Ale type / Soft Brewing Liquor and thoroughly Pre Warm the Mash Tun to 90 c ,
10 Minutes BEFORE Goods In ( Mashing In ) , to 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 65 c AT 0 - + 30 Minutes = 13.440 Litres
2 Nd Mash Heat : 68 c AT + 30 - + 120 Minutes = 13.440 Litres
At 120 Minutes , SLOWLY opern the Mash Tun Valve and return OIVER the MASH any Turbid /
Cloudy 1 St Runnings UNTIL CLEAR & BRIGHT , Only then Cast to the Copper .
SPARGE : At Clear Wort to the Copper + 10 Minutes at 77 - 73 c = 22.720 Litres and at a Gravity
of 1.005.5 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD LIQUOR to 1.051.75 , Then CONDENSE to 1.052 ;
ON 26.750 Wort Litres in Copper , Once the Wort is brought to the boil ; Remove any Scum floating on the Wort Surface BEFORE adding the 1 St Hop Charge .
SUGARS
No 1 Invert Sugar @ 1.009 = 14.52 % = 0.805 Kg
COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 Minutes at 1.052 , then at Let Off - 70 ,
@ 1.056 , ADD the 2 Nd Hop Charge , then at Let Off - 40 Mins , At 1.059 ON 23.365 Wort Litres in Copper , ADD 5.060 Litres of Liquor , Reducing the Gravity to 1.048.5 , then ADD the No 1 Invert ; Increasing the Gravity to 1.057.5 then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 30 Minutes before
COOLING A S A P to Pitching Heat , VOLUME TO F V : 26.260 Wort Litres in F V @ 1.062 .
HOPS
1 St Hop Charge : 26.750 Wort Litres @ 1.052
Fuggles @ 5.5 % a/a @ 11 IBU = 18 g
2 Nd Hop Charge : 24.690 Wort Litres @ 1.056
Sussex @ 5.5 % a/a @ 4 IBU = 6.5 g , Goldings @ 6 % a/a @ 9 IBU = 13 g
3 Rd Hop Charge : 27.930 Wort Litres @ 1.058.5
Fuggles @ 5.5 % a/a @ 2 IBU = 4 g
YEAST
Pitch with 138 g Weight of a Live Yeast to 26.260 Wort Litres @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.062
2 M 17 1.059
E 19 1.049
3 M 21 1.037
E 21.5 1.028
4 M 21 1.025 SKIM
E 20.5 1.023
5 M 19 1.021.5
E 16 1.021.25
6 M 15 1.021
E 15 1.021 Rack & Fine ;
STAND : 2 Days at 16 - 18 c
CELLAR : 10 c For 3 Weeks .
STILLAGE : 1 Week at 10 c Then FULLY VENT and allow 12 - 18 Hours BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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