How Do All ,
Here`s a Special X Ale recipe to celebrate the birthday of the Bedfordhire County Archives .
This recipe is drawn from my interpretation of basic information contained in the Higgins & Sons , Castle Brewery Bedford , Brewing Book 1889 - 1904 @ GK/ B2 / 1 ,
One of the many Documents, Journals and photos relating to Bedfordshire , preserved and cared for by the ever helpful team at Bedfordshire Archives .
THIS RECIPE FOR 23.500 Wort Litres to Copper @ 1.046.5 ; 75 % Mash Efficiency
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER
Higgins & Sons
Castle Brewery
Castle Lane
Bedford
 |
| Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk |
X ALE
Wednesday 24 Th December 1890
Gyle No : 59
Original Gravity : 1.051 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 30 A B V : 5.8 %
MALTS
Warminster Malt : Vienna Malt @ 30 % = 1.445 Kg
Crisp Malt : Chevalier @ 34 % = 1.640 Kg
Malting Company of Ireland : Irish Ale Malt @ 36 % = 1.730 Kg
MASHING , SPARGING & COLLECTION
Use a SOFT / Mild Ale liquor profile and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins ,
BEFORE MASHING IN , To 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 120 Minutes = 13.800 Litres
2 Nd Mash Heat : 69 c At + 120 - + 150 Minutes = 5.500 Litres
At + 150 Minutes ( TAPS ) , Slowly open the Mash Tun valve and RETURN OVER the Mash ,
ANY Cloudy / Turbid 1 St Runnings ; UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Then SEND TO THE COPPER / Boiler .
SPARGE : At Clear Wort to the Copper + 10 Minutes at 72 c = 21.630 Litres , And at A GRAVITY
OF 1.005 , STOP TAPS / CLOSE OFF Mash Tun Valve and Collect the Wort in the Copper .
COLLECTION : At Collection of the Wort in the Copper , ADD Liquor to 1.046.25 ,
THEN CONDENSE To a Gravity of 1.046.5 ON 23.500 Wort Litres in the Copper .
NB : Remove ANY Scum / Detritus floating on the Wort Surface BEFORE adding the 1 St Hops .
SUGARS
Medium Dark Demerara CANE SUGAR @ 1.009.25 = 18.14 % = 0.690 Kg
ADDED to the Copper @ 1.037.75 ON 28.595 Wort Litres
COPPER
A 1 3/4 hOUR Boil On Hops ; 1 St Hop Charge @ Let Off - 105 Minutes ,
@Let Off - 70 , ADD the 2 Nd Hop Charge .
AT LET OFF - 38 Minutes AT 1.054 ON 19.990 Wort Litres in Copper , ADD 8.605 Litres of
LIQUOR , Reducing the Gravity to 1.037.75 ON 28.595 Wort Litres in Copper , THEN ADD Sugars.
At Let Off - 30 Minutes at 1.047.5, ADD the 3 Rd Hop Charge .
AT Let Off - 12 Minutes , ADD the Copper Finings then AT LET OFF ( 105 Minutes )
STAND the Copper 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 23.500 Wort Litres in Coppar @ 1.046.5
Keyworth Mid Season @ 6.5 % a/a , 3 IBU = 4 g
Fuggles @ 5.5 % a/a , 4 IBU = 5 g
2 Nd Hop Charge : To 21.730 Wort Litres in Copper @ 1.050
Keyworth Mid Season @ 6.5 % a/a , 14 IBU = 16 g
3 Rd Hop Charge : To 28.290 Wort Litres in Copper @ 1.047.5
Goldings @ 6 % a/a , 9 IBU = 14 g
YEAST
Pitch with 58 g Weight of a LIVE YEAST @ 15 c
Reccomended Strain Type : Whitbread Type II / OR
White Labs : WLP 006 Bedford Ale Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.051
2 M 16 1.047
E 18 1.042
3 M 18 1.036
E 19 1.030
4 M 20 1.025
E 19 1.019
5 M 20 1.013 COOL
E 16 1.010 ADD PRIMINGS @ 1.009.5
6 M 15 1.012.5
E 14 1.012
7 E 14 1.012 Rack AND Fine to DRAUGHT Container .
STAND : 2 - 3 Days at 16 - 18 c
CELLAR : 2 Weeks at 10 c
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 12 - 24 Hours
BEFORE Q . C
Cheers All and Happy Brewing
Edd
No comments:
Post a Comment