How Do All ,
Here`s my recipe for the X Ale , It`s from the earliest known commercial brewing record in a Public Archive from a Sheffield Brewery .
The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it doesn`t record brewlengths and only rarely does it record the initial liquor heat.
A similar situation exists with the attenuation and yeast use records , though these are , sadly absent ,
So in the replication of this beer I`ve used Period, Area and Type records to exprapolate the Fermentation Schedule as outlined below .
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 and by Septimus Ward in 1868 , who bought the business in 1871 and then moved to the Soho Brewery of Bradley & Co , purchased in 1876 which was re named " The Sheaf Brewery " which continued to brew until 1999 .
I hope you all enjoy this recipe; If you know of any Brewing Records from Yorkshire or other breweries in private collections please leave a comment below and are able to allow access ,
Please leave a comment below or pop me an e mail , I`d love to hear from you .
This recipe C Edd Mather 2022
This recipe for 32.500 Wort Litres in Copper @ 1.054.5 ; 75 % Efficiency
Kirby , Wright & Co
Sheaf Island Brewery
Effingham Street
Sheffield
X ALE
Thursday 2 Nd March 1865
Original Gravity : 1.066.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 30 A B V : 6 . 75 %
MALTS
Crisp Malt : Chevalier @ 70 % = 5.470 Kg
French & Jupps : Amber Malt @ 18 % = 1.575 Kg
Malting Company of Ireland Irish Ale Malt @ 12 % = 0.990 Kg
MASHING, SPARGING & COLLECTION
Use a Soft brewing Liquor , and Thoroughly Pre Warm the Mash Tun , Ensuring the Liquor is 1.5 " ABOVE the Plates - 10 Minutes BEFORE Mashing In .
1 St Mash Heat : 63 c At 0 - + 30 Minutes = 19.325 Litres
2 Nd Mash Heat : 66 c At + 30 - + 90 Minutes = 8.785 Litres
3 Rd Mash Heat : 68 c At + 30 - + 130 Minutes = 23.600 Litres
At 130 Minutes , Slowly open the Mash Tun Valve and RETURN Over the Mash UNTIL CLEAR ;
Then Once CLEAR & BRIGHT , Cast to the Copper .
SPARGE : At Clear Wort to Copper + 10 Minutes AT 72 c = 15.970 Litres then at 1.006 , STOP TAPS ,
Then Collect Wort in the Copper .
AT COLLECTION : ADD LIQUOR to the Wort , REDUCING the Gravity to 1.054.25 ,
THEN CONDENSE TO 1.054.5 ON 32.500 Wort Litres in Copper , REMOVE any scum floating on Wort Surface BEFORE adding the 1 St Hop Charge .
COPPER
A 2 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 150 Minutes , then at Let Off - 90 Mins ,
ADD The 2 Nd Hop Charge . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour ,
Then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 32.500 Wort Litres @ 1.054.5
Cluster @ 6.5 % a/a = 23 g for 13 IBU
2 Nd Hop Charge : To 30.410 Wort Litres @ 1.058
Goldings @ 6 % a/a = 6 g for 3 IBU
Fuggles @ 5.5 % a/a = 10 g for 5 IBU
3 Rd Hop Charge : To 27.785 Wort Litres @ 1.063
Goldings @ 6 % a/a = 9 g for 5 IBU
Fuggles @ 5.5 % a/a = 7 g for 4 IBU
YEAST
Pitch with 140 g Weight of a LIVE YEAST @ 15 c
TO 26.205 Wort Litres @ 1.066.5
West Yorkshire area Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.066.5
2 M 17 1.064
E 18 1.052
3 M 19 1.045
E 19.5 1.039
4 M 20 1.032
E 20 1.024
5 M 18 1.020
E 18 1.014
6 M 14 1.013
7 M 14 1.013
Rack and Fine TO DRAUGHT then , STAND : 2 Days at 15 - 18 c
CELLAR : 3 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT then + 12 - 18 Hours Q . C .
Cheers All and Happy Brewing
Edd
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