How Do All ,
Following the results of a recent poll over on Twitter ; Here`s the recipe for another classic I P A ,
This time from the Star Brewery in Cambridge ,
Operated at this time by Frederick Bailey who`d purchased the brewery in the late 1850`s .
Sadly the Private Brewing Book of H H Tebbutt 1881 - 1889 is the only known surviving brewing production record from a Cambridgeshire brewery in a public archive ; So if you know of any other surviving Brewing Records from Cambridgeshire Breweries ,Leave a comment below , I`d love to hear from you , I`m happy to credit people for submissions and respect privacy where requested .
As with other posts from this source ; I`m grateful to the team at the Archives for their help ,
And to the team at Greene King Ltd for their assistance with the reprographics charges ,
Thanks Guys 🍻 .
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2022
THIS RECIPE FOR 29.000 Wort Litres @ 1.055 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :
Star Brewery ( Cambridge ) Ltd and their Successors in title
Frederick Bailey & Co
Star Brewery
Newmarket Rd
Cambridge
I P A
Friday 2 Nd November 1888
Gyle No : 47
Original Gravity : 1.072.5 Racking Gravity : 1.019 Final Gravity : 1.015
67 I B U 7 . 25 % A B V
MALTS
Crisp Malt : Hana @ 52.5 % = 3.700 Kg
Chevalier @ 27.5 % = 1.955 Kg
Simpson`s Malt : Best Pale Ale Malt @ 20 % = 1.405 Kg
( @ 4.5 ebc )
MASHING , SPARGING & COLLECTION
Liquor : Use a Pale Ale type liquor , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In , Ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 62 c At 0 - + 90 Minutes = 15.500 Litres
2 Nd Mash Heat : 64 c At + 90 - + 150 Minutes = 5.670 Litres
3 Rd Mash Heat : 69 c At + 150 - + 180 Minutes = 7.570 Litres
At Taps ( 150 Minutes ) , Slowly open the Mash Tun Valve and RETURN OVER the Mash UNTIL ,
The Wort runs CONSISTENTLY Clear & Bright , Then send to the Copper ; Removing any Scum / detritus floating on the Wort surface .
COLLECTIUON : At Collection , ADD Liquor to 1.054.75 , THEN CONDENSE to 1.055 ,
ON 29.000 Wort Litres in Copper and Start Boil Clock once at the Full Boil .
SUGARS
White Cane Sugar = 1.011.75 @ 16.27 % = 0.865 Kg
COPPER
A 1 3/4 Hour boil On Hops , 1 St Charge @ Let Off - 105 Minutes , then at Let Off - 75 Minutes ,
At 1.058 Add the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 25.290 Wort Litres @ 1.062.5 ,
ADD 2.810 Litres of Liquor , Reducing the Gravity to 1.056.25 , Then ADD Cane Sugars .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/2 Hour ;
THEN COOL A S A P To Pitching Heat and send to the F V .
HOPS
1 St Hop Charge : 29.000 Wort Litres in Copper @ 1.055
Brewer`s Gold @ 6.5 % a/a = 28 g for 18 IBU
Hallertau Heresbrucker @ 3.5 % a/a = 52 g for 18 IBU
Goldings @ 6 % a/a = 17 g for 17 IBU
Bramling Cross @ 6.5 % a/a = 9 g for 6 IBU
2 Nd Hop Charge : 27.240 Wort Litres in Copper @ 1.058
Brewer`s Gold @ 6.5 % a/a = 3 g for 2 IBU
Hallertau Heresbrucker @ 3.5 % a/a = 11 g for 4 IBU
Goldings @ 6 % a/a = 3 g for 2 IBU
RACKING HOPS : To 25.500 Beer Litres Racked Down
Goldings @ 6 % a/a = 16 g
Hallertau Heresbrucker @ 3.5 % a/a = 8 g
YEAST
Pitch 200 g Weight of a Live Barm @ 15 c
DAY Hour Heat Gravity REMARKS
1 P 15 1.072.5
2 M 16.5 1.070
E 17.5 1.062.5 Drop to 2 Nd F V
3 M 23 1.039
E 24 1.034
4 M 24.5 1.030
E 25 1.024 COOL TO 13 c + 24 Hours .
5 M 16 1.021
E 13.5 1.020
6 E 13 1.019 RACK to Draught Container
STAND : 2 Days at 13 - 18 c , VENT Excess C O 2 Then Re Seal and Cellar
CELLAR : 1 Month at 10 c then at 6 c for 3 - 4 Months ; then allow ONE WEEK @ 10 c .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 24 Hours BEFORE Q . C
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