JAMES HOLE & CO : X X X 1896

 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 

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