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| Cask Label Photo : Courtesy of The Labologist`s Society |
X X X s
Wednesday 1 St October 1884
Gyle No : 1
Original Gravity : 1.052.25 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 48 A B V : 6 %
MALTS
Simpsons Malt : Best Pale Ale Malt 40 % = 1.930 Kg
Australian Sub : Barrett - Burston : Border Pale Ale @ 4.5 ebc
Malting Company Of Ireland : Irish Ale Malt 40 % = 1.925 Kg
Australian Sub : Joe White Traditional Ale Malt
Barret - Burston : Vic Ale Malt
Crisp Malt : Chevalier Pale Ale 20 % = 0.965 Kg
Australian Sub : Voyager Craft Malt : Veloria Vienna 0.960 Kg
MASHING , SPARGING & WORT COLLECTION
Use a Pale Ale type brewing liquor / and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE ADDING THE MALT ( Goods In ) , Ensuring the Liquor is 1.5 " Above the Plates / Filter .
1 St Mash Heat : 66 c At 0 - + 120 Minutes = 11.810 Litres
2 St Mash Heat : 68 c At + 120 - + 160 Minutes = 8.075 Litres
At 160 Minutes , Slowly open the Mash Tun Valve and RETURN SLOWLY ,
OVER the top of the Mash UNTIL the runnings are consistently clear and bright ;
Then Send the now clear wort to the Copper , SLOWLY increase the runnings speed / Run Off rate
then after 10 minutes , slowly begin to sparge OVER the mash ; Slowy increasing BOTH ,
Until you are happy with the rate and ( full ) run rate off from the Mash Tun is acchieved .
SPARGE : At Clear Wort to Copper + 10 Minutes 16 . 400 Litres @ 70 - 74 - 79 c UNTIL 1.003.5 - 4 ;
At 1.004 , STOP RUNNINGS / TAPS and COLLECT WORT in the Copper .
At Collection , ADD Liquor to DECREASE the Gravity to 1.036.25 THEN BOIL / CONDENSE
TO 1.036.5 ON 30.000 Wort Litres in Copper @ Let Off - 105 Minutes .( 1 3/4 Hr Boil )
SUGAR
1.011 Cane Sugars @ 21.06 %
Golden Cane Sugar @ 1.005.5 = 0.415 Kg
Demerara Cane Sugar @ 1.005.5 = 0.415 Kg
The idea here is , to use the darker sugar contribution to assist in stabilising the colour of the beer @ x level ; Feel free to experiment with other CANE derived sugars , the KEY points being ; 1/2 of the sugars should be relatively dark in nature and the overall Degrees of Sugar @ 1.011 .
COPPER & HOP CHARGES
105 Minutes / 1 3/4 Hour Boil ON HOPS
1 St Charge : To 30.000 Wort Litres @ 1.036.5 :
Fuggles @ 5.5 % a/a = 26 g for 14 IBU
Goldings @ 6 % a/a = 3 g for 2 IBU
2 Nd Charge : To 28.765 Wort Litres @ 1.038 AT Let Off - 80 Minutes
2 Year Old Goldings @ 5.5 % a/a = 32 g for 20 IBU
At Let Off - 38 Minutes , AT 1.041.5 ON 26.115 Wort Litres ; ADD 2.800 Litres OF LIQUOR ,
Then ADD BOTH SUGARS .
3 Rd Hop Charge: To 28.615 Wort Litres in Copper @ 1.049 , AT Let Off - 30 Minutes
Hallertau Heresbrucker @ 3.5 % a/a = 11 g for 4 IBU
Goldings @ 6 % a/a = 9.5 g for 6 IBU
At Let Off - 12 Minutes , ADD Copper Finings and then AT Let Off , STAND / REST Copper 1/2 Hr .
After STAND , COOL to Pitching Heat A S A P .
YEAST
Pitch with 140 g Weight of a LIVE YEAST : Whitbread Type II Strain
To 26.715 Wort Litres @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052.25
2 M 16 1.050.5 Drop to 2 Nd F V = 26.400 Wort Litres
E 17 1.043
3 M 16.5 1.040
E 18 1.036
4 M 18.5 1.031
E 20 1.026
5 M 22 1.022 Drop to the 3 Rd Vessel = 26.000 Wort Litres
E 18 1.017
6 M 16 1.015
E 16 1.014.25
7 E 13.5 1.014
8 E 13 1.012.5
9 M 13 1.011.5
E 13 1.010
10 M 13 1.010 Rack AND FINE to Draught Vessel
STAND : 1 week at 10 - 13 c
CELLAR : 1 Month @ 8 c
STILLAGE : 1 Week @ 10 c THEN FULLY VENT and allow 24 - 34 Hours before Q . C
Cheers All and Happy Brewing
Edd
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