How Do All ,
Following on from the last post , here`s an example of the X Mild Ale from the 1879 Brewing Book
20 Th June to the 29 Th August 1879 @ Wolverhampton City Archives Cat No : DB / 10 / 4 / 1 .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
William Butler & Co Ltd and their successors in title
This recipe for 41.0 Wort Litres to Copper @ 1.033 ; 75 % Mash Efficiency Assumed
Thomas Russell & Co Ltd
Great Western Brewery
Gt Western St
Wolverhampton
Staffordshire
X Mild Ale
Tuesday 24 Th June 1879
Original Gravity : 1.045.75 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 18 A B V : 5 %
MALTS
Pale Ale @ 6.5 ebc 50 % 2.975 Kg
Eg : Crafty Maltsters : Pop`s Pale Ale
Malting Company of Ireland : Irish Ale Malt
Barrett - Burston : Vic Ale Malt @ 7 ebc
Pale Ale @ 4.5 ebc 30 % 1.785 Kg
Eg : Simpson`s Best Pale Ale Malt
Barrett - Burston : Border Ale @ 4.5 ebc
Crisp Malt : Chevalier Pale Ale 0.600 Kg
LIQUOR , MASHING , SPARGING & COLLECTION
Use a Soft / Mild Ale type brewing liquor and Pre Warm the Mash Tun with Liquor @ 90 c - 15 Mins
Before Goods In ( Mashing In ) to 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 62.5 c At 0 - + 105 Minutes = 12.505 Litres
2 Nd Mash Heat : 65 c At + 105 - + 150 Minutes = 14.590 Litres
At + 150 Minutes , slowly open the Mash Tun valve and return OVER THE MASH any Cloudy /
Turbid runnings , UNTIL the Wort runs BRIGHT & CLEAR , THEN allow to the Copper .
At Clear Wort to the Copper + 10 - 15 Minutes , SPARGE @ 82 c = 27.100 Litres ;
At a Gravity of 1.003.5 then STOP TAPS / Close off Mash Tun Valve and COLLECT the Wort
In the Copper ; ADD LIQUOR to 1.032.75 , then CONDENSE to 1.033 ON 41.000 Wort Litres in Copper and as the Wort is brought to the boil , remove any scum floating on the wort surface during
the Condensing Boil period / BEFORE the start of the Boil Clock .
COPPER
A 2 1/2 Hour boil On Hops
1 St Hop Charge @ Let Off - 150 Minutes @ 1.033 , Then at Let Off - 65 Mins at 1.043
ON 28.575 Wort Litres in Copper , ADD 3.135 Litres of LIQUOR reducing the Gravity to 1.038.75 .
At Let Off - 60 Mins ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes , ADD Copper Finings AT LET OFF ( 150 Minutes ) STAND the Copper 1/2 Hour then Cool A S A P .
HOPS
1 St Hop Charge : To 41.000 Wort Litres @ 1.033
Hallertau Heresbrucker @ 3.5 % a/a :7 ibu = 24 g
2 Nd Hop Charge : To 31.505 Wort Litres @ 1.039
East Kent Goldings @ 6.5 % a/a : 8 ibu = 12 g
Bramling Cross @ 6.5 % a/a : 3 ibu = 4.5 g
YEAST
Pitch with 90 g Weight of a Live Yeast to 26.050 Wort Litres @ 15.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.045.75
2 M 17.5 1.044
E 18 1.044
3 M 6 20 1.036
E 6 20.5 1.030 Add 1.001.5 Malt Extract = 3.28 % = 0.130 Kg
4 M 8 20 1.022 Skim & COOL
E 16 1.017 Skim
5 M 15 1.013 Light Skim ( AS REQUIRED )
E 15 1.012
6 E 15 1.012 Rack and Fine
STAND : 2 Days at 14 - 18 c
CELLAR : 2 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours BEFORE Q.C
Cheers All and Happy Brewing
Edd
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