How Do All ,
Here`s a classy Porter from the earliest known commercial brewing record in a public archive from a Sheffield brewery , the Brewing Book of Kirby , Wright & Co 1865 @ SHW 6/1/2/1, deposited with the team at Sheffield City Archives on Shoreham St .
a similar situation exists with the attenuation and yeast use records , though these are , sadly absent .
The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .
The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby , with George Wright joining the business in 1861 ; the partners were joined by Septimus Ward in 1868 . Septimus Ward bought the business in 1871 and in 1876 , the entire concern removed to the Soho Brewery of Bradley & Co , shortly after it`s purchase in 1876, it was Re Named
" The Sheaf Brewery " , continuing to brew until 1999 when it regrettably ceased brewing . If any blog readers know of any Brewing Records from Sheffield or other South Yorkshire and other UK breweries ; I would really appreciate access to any surviving records , and where access is possible, please leave a comment below or a message through the blog contact form , I`ll respond as soon as possible .
This recipe C Edd Mather 2022
Kirby , Wright & Co
Sheaf Island Brewery
Effingham Street
Sheffield
PORTER
Tuesday 4 Th July 1865
Original Gravity : 1.046 Racking Gravity : 1,010 Final Gravity : 1.007
I B U : 30 A B V : 6.5 %
MALTS
Crisp Malt : Chevalier @ 40 % = 2.845 Kg
Warminster Malt : Vienna Malt @ 32.5 % = 2.310 Kg
Brown Malt @ 9.75 % = 0.780 Kg
French & Jupps :
Medium Crystal Malt @ 10 % = 0.795 Kg
Dark Crystal Malt @ 2 % = 0.160 Kg
Black Malt @ 5.75 % = 0.460 Kg
MASHING , SPARGING & COLLECTION
LIQUOR : Use a Porter / Stout Liquor ;
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE MASHING IN
1 St Mash Heat : 63 c @ 0 - + 40 Minutes = 19.735 Litres
2 Nd Mash Heat : 66 c @ + 40 - + 120 Minutes = 9.670 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes = 7.900 Litres
At + 150 Minutes , Slowly open the Mash Tun valve and RETURN any Cloudy Runnings;
OVER the Mash UNTIL BRIGHT & CLEAR then Send to the Copper .
SPARGING : At Clear Wort to Copper + 10 Minutes 71 c - 68 c = 21.500 Litres .
At a Gravity of 1.005.5 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : Add LIQUOR to 1.051.75 then CONDENSE to a Gravity of 1.052 .
When condensing to 1.052 , remove any scum floating on the Wort surface BEFORE 1 St Hops Charge.
COPPER
A 1 3/4 Hour Boil ON HOPS : 1 St Charge @ Let Off - 105 Minutes , then at Let Off - 70 Minutes ,
ADD the 2 Nd Hop Charge then at Let Off - 30 Minutes ADD 3 Rd Charge of Hops .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour then ,
COOL TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge : To 31.000 Wort Litres @ 1.052
Hallertau Heresbrucker @ 3.5 % a/a = 27 g for 9 IBU
2 Nd Hop Charge : To 29.210 Wort Litres @ 1.055
Goldings @ 6 % a/a = 12 g for 7 IBU
3 Rd Hop Charge : To 27.615 Wort Litres @ 1.058
Kents @ 6 % a/a = 23 g for 14 IBU
YEAST
Pitch 116 g Weight of a LIVE YEAST @ 15.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.061
2 M 17 1.058
E 18 1.051
3 M 19.5 1.044
E 19.5 1.037
4 M 21 1.030
E 21 1.023
5 M 20 1.017
E 16 1.013
6 M 15 1.011
E 15 1.010
7 M 15 1,010
E 15 1.010 Rack to DRAUGHT Containers .
STAND : 2 Days @ 15 - 18 c
CELLAR : 8 Weeks at 10 c THEN Vent and ADD FININGS , Roll Well .
STILLAGE : 1 Week at 10 c Then FULLY VENT and + 12 - 24 Hours Q . C
Cheers All and Happy Brewing
Edd
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