How Do All ,
Continuing the seriesm of historic recipies with a Collection Volume of LESS than 30 Wort Litres ;
This X B / Best Bitter recipe is from the Oland & Sons Brewing Book 1913 - 1915 MS - 4 - 135 - 2 - 9 the book is quite possibly from the Army & Navy Brewery in Dartmouth ; as the Halifax Breweries plant was destroyed in the Halifax Harbour explosion of December 1917 .
Thanks to Gary Gillman for reminding me of the brewing records at Dalhousie University Archives ; from both the Alexander Keith & Co & Oland & Sons breweries on Nova Scotia , which I made an analysis of some time ago ;
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Oland`s Breweries Ltd and their Successors in title
Army & Navy Brewery ,
Dartmouth ( Oland`s Breweries Ltd )
Nova Scotia
 |
| Brewery Advert from C Dalhousie University Archives |
X . B
12 Th January 1915
Brew No : 127
Original Gravity : 1.057.5 Racking Gravity : 1.011 Final Gravity : 1.008
42 IBU 5.5 % A B V
MALTS
Malting Company of Ireland : Irish Ale Malt 60 % = 3.830 Kg
Crisp Malt : Chevalier 40 % = 2.560 Kg
MASHING
Use a Pale Ale type brewing liquor , Pre Warm the Mash Tun to 90 c - 10 Minutes Before mashing in ,
Ensuring that the liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 90 Minutes = 18.790 Litres
2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes = 9.400 Litres
At + 120 Minutes , slowly open the Mash Tun valve and return any cloudy 1 St runnings OVER the mash UNTIL CONSISTENTLY CLEAR & BRIGHT , Then send to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes @ 72 c = 19.170 Litres then at a gravity of 1.006 ,
STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to 1.057.75 then CONDENSE to 1.058 ON 25.000 Wort Litres in the Copper , As the Wort is Condensing ; remove any scum or detritus floating on the surface
BEFORE adding the 1 St Hop Charge .
COPPER
A 1 3/4 Hour boil on hops , 1 St Charge @ Let Off - 105 Minutes , then at Let Off - 70 ,
add 2 Nd Hop Charge . At Let Off - 40 , ON 22.535 Wort Litres in Copper @ 1.064 , ADD 6.310 Litres of Liquor ,
Reducing the Gravity to 1.050 ON 28.845 Wort Litres ; ADD 1.002.5 / 4.35 % Malt Extract = 0.240 Kg.
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/2 Hour then ;
COOL TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge @ 1.058 ON 25.000 Wort Litres in Copper
28 IBU East Kent Goldings @ 6.5 % a/a = 38.5 g
2 Nd Hop Charge @ 1.061.5 ON 23.490 Wort Litres in Copper
5 IBU Bramling Cross @ 6.5 % a/a = 6 g
5 IBU Goldings @ 6 % a/a = 7 g
3 Rd Hop Charge @ 1.054 ON 28.020 Wort Litres in Copper
2 IBU Goldings @ 6 % a/a = 4 g
2 IBU Fuggles @ 5.5 % a/a = 3 g
RACKING HOPS : To 25.500 Beer Litres @ 1.011 : 7 g Goldings , Fuggles 3 g
YEAST
Pitch 52 g Weight of a Live ALE TYPE Yeast @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.057.5
2 M 16.5 1.055
E 18 1.049
3 M 19.5 1.044
E 19.5 1.039
4 M 20 1.032
E 20 1.026
5 M 21 1.019
E 19 1.016 Clear to 2 Nd F V
6 M 16 1.013
E 15 1.011.5
7 M 14 1.011
8 M 14 1.011 Rack ON HOPS : 25.500 Beer Litres
STAND : 2 Days at 14 - 18 c
CELLAR : 5 Weeks at 10 c then release Excess C O 2 then ADD Barrel Finings and Roll well .
STILLAGE : 1 Week at 10 c , then FULLY VENT and allow 12 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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