How Do All ,
Here`s a bit of an oddball brew from the Private Brewing Book of H H Tebbutt 1881 - 1889 ;
The handwriting in this book is , on occasion annoyingly hard to decipher but IMO , the shorthand code which acts as a quality / beer type definer would read " X 5 Beer .
Sadly this is the only known survivor in a public archive for a Cambridgeshire brewery ;
Happily it`s preserved by the helpful team at Cambridgeshire Archives as an Uncatalogued Accession .
As with the Beers Table and other Frederick Bailey & Co beer recipies ;I`m grateful to the team(s) at the Archives for their help , and to the team at Greene King Ltd for their help with the reprographics costs , Thanks guys ,I really appreciate your assistance with my first foray into Cambridgeshire`s beery history .
If any blog readers know of any historic Cambridgeshire brewing records in private collections ;
I`m interested in building an overview of the products of breweries in the county for thefollowing period : from the earliest available Commercial / Wholesale & Public House brewing production records up to the late 1920`s - early 1930`s ;
Please leave a comment below , or contact me through the main blog page if you`re able to assist ;
All submissions will be credited to their sender , or privacy respected where requested,
with homebrew recipies published only with permission ; as per my research on the beers of:
The Tadcaster Tower Brewery Co , Hammond`s Bradford Brewery Co Ltd etc .
This recipe C Edd Mather 2022
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
 |
| Bailey & Tebbutt Brown Ale Label photo : Courtesy of Peter Dickinson |
X 5 Beer ??
Monday 22 Nd August 1887
Gyle No : 392
Original Gravity : 1.068 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 14 A B V : 7 %
This recipe for : 28.000 Wort Litres to Copper @ 1.064 ; 75 % Mash Efficiency
MALTS
Pale Ale Malt @ 6.5 ebc Minimum 33 % = 2.605 Kg
Eg : Crafty Maltsters Pop`s Pale Ale
Malting Company of Ireland : Irish Ale Malt
Crisp Malt : Scottish Ale Malt
Barrett - Burston ( Aus ) : Vic Ale Malt
Joe White ( Aus ) : Trad Ale Malt
Pale Ale Malt @ 4.5 ebc 33 % = 2.600 Kg
Eg : Simpson`s Malt : Best Pale Ale Malt
Barrett - Burston ( Aus ) : Border Pale Ale @ 4.5 ebc
Crisp Malt : Chevalier 34 % = 2.690 Kg
Or why not try another heritage Malt in the grist ,
Eg : Crafty Maltsters : Scottish Annat 34 % = 2.665 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type brewing LIQUOR , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE MASHING IN as below ,
1 St Mash Heat : 64.5 c @ 0 - + 120 Mins = 12.170 Litres
2 Nd Mash Heat : 66 c @ + 120 Mins - + 150 Mins = 6.700 Litres
3 Rd Mash Heat : 68 c @ + 150 Mins - + 180 Mins = 3.710 Litres
At + 180 Minutes , SLOWLY open the Mash Tun valve and return any Cloudy / Turbid 1 St runnings OVER THE MASH until the wort is Consistently CLEAR & BRIGHT , ONLY THEN allow the wort to the Copper / Boiler .
SPARGING : Sparge at Clear Wort to Copper + 10 Minutes @ 82 c = 10.600 Litres , AT 1.006.5 ,
STOP TAPS / CLOSE Mash Tun VALVE OFF and Collect Wort in the Copper / Boiler .
COLLECTION : At Collection , ADD Liquor to reduce the gravity to 1.063.75 , then CONDENSE
to a Gravity of 1.064 on 28.000 Wort Litres in the Copper ; While condensing , REMOVE any scum /
detritus from the Wort surface BEFORE the 1 St Hop Charge as below .
COPPER
A 1 3/4 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 90 Minutes ,
ADD the 2 Nd Hop Charge .
At Let Off - 40 Minutes AT 1.070 ON 25.480 Wort Litres in Copper , ADD Liquor , REDUCING the Gravity to 1.063.5 = + 2.585 Litres of Liquor giving 28.065 Wort Litres in Copper @ 1.063.5 .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND Copper 1/2 Hour ,
THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : 28.000 Wort Litres @ 1.064
Goldings @ 6 % a/a = 14 g for 8 IBU
Tetnanger @ 5.5 % a/a = 3.5 g for 2 IBU
2 Nd Hop Charge : 27.125 Wort Litres @ 1.066
Goldings @ 6 % a/a = 4 g for 2 IBU
Tetnanger @ 5.5 % a/a = 4 g for 2 IBU
YEAST
Pitch with 58 g Weight of a LIVE YEAST @ 15 c
BREWLENGTH TO F V : 26.175 Wort Litres
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.068
2 M 16.5 1.065
E 1 18 1.060 Drop to 2 Nd F V
3 M 7 22.5 1.047 26.000 - 25.900 Wort Litres in 2 Nd F V
9 23.5 1.036.5
E 3 24.5 1.030 Light Skim
4 M 6 25 1.026 Drop to 3 Rd F V AND COOL ( 25.600 Wort Litres in 3 Rd F V )
E 6 20 1.020
E 9 18 1.015
5 M 15 1.013.5
E 15 1.012.5
6 M 15 1.012
7 M 15 1.012 Rack and FINE : 25.250 Beer Litres to Container .
STAND : 2 Days at 15 - 18 c
CELLAR : 2 Months at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment