How Do All ,
Following on from the last blogpost , Here`s a Stout from Tooth`s of Sydney from1928 ;
As with the last recipe , the Wort volume required at Collection would put a re creation brew out of the Wort Litres at Collection range of most homebrewers , I`ve designed this beer recipe so that a ` BEER Volume Bottled ` would equate to approximately 23.0 Beer Litres .
This recipe also contains the earliest reference I`ve seen to date for the deliberate innoculation of a attenuated ( sic ) beer with a Brettanomces culture ; annoyingly listed as " 1 Flask " in the record . Through research I`ve learned that both Litre and Half Litre Flasks were used in the industry for this sort of task , So I`ve assumed that a Half Litre Flask size was used and reduced the addition rate in proportion to the Beer Length to be innoculated .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO TOOTH & Co Ltd
AND THEIR SUCCESSORS IN TITLE
This recipe for 29.000 Wort Litres to Copper from Mash Tun @ 1.055 , 75 % Mash Efficiency
Tooth & Co Ltd
The Kent Brewery
Broadway
Sydney
New South Wales
Australia
STOUT
1928
Original Gravity : 1.067.75 Bottling Gravity : 1.016.75 Final Gravity : 1.014
MALTS
Crisp Malt : Chevalier @ 70.75 % = 4.985 Kg
Scottish Ale Malt @ 6.5 ebc @ 17.5 % = 1.230 Kg
Alt :
Malting Company of Ireland : Irish Ale Malt @ 17.5 % = 1.230 Kg
Pale Ale Malt @ 4.5 ebc @ 8 % = 0.560 Kg
French & Jupps : Black Malt @ 2.75 % = 0.218 Kg
Medium Crystal Malt @ 1 % = 0.080 Kg
Australian Grist
Crisp Malt : Chevalier as above @ 70.75 % = 4.985 Kg
Alt Voyager Craft Malt : Veloria Vienna @ 70.75 % = 4.965 Kg
Barrett - Burston : Vic Ale Malt @ 17.5 % = 1.230 Kg
Alt : Joe White : Trad Ale Malt @ 17.5 % = 1.230 Kg
Add locally available Black and Crystal Malts at the same proportions as above
MASHING , SPARGING & COLLECTION
Use a Stout or Porter type brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c ,
- 10 Minutes BEFORE Mashing In as below , ENSURING the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 65 c At 0 - + 120 Minutes = 12.505 Litres
2 Nd Mash Heat : 68 c At + 120 - + 180 Minutes = 1.460 Litres
At 180 Minutes , Slowly open the Mash Tun valve and return OVER THE MASH , Any cloudy or
Turbid 1 St runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then send to the Copper.
SPARGE : At Clear Wort to the Copper + 10 Minutes at 78 c = 20.305 Litres , At a runnings gravity of ,
1.006 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.054.75 ;
THEN CONDENSE to a Gravity of 1.055 ON 29.000 Wort Litres in Copper .
SUGAR
Caramel @ 1.001.25 = 1.85 % = 0.100 Kg
COPPER
A 2 Hour boil ON HOPS , 1 St Hop Charge at Let Off - 120 ; 2 Nd Hop Charge @ Let Off - 70 ,
Then AT Let Off - 35 ON 24.870 Wort Litres in Copper @ 1.064 , ADD O.500 Lof Liquor ;
Reducing the Gravity to 1.062.75 then ADD Caramel , At Let Off - 30 @ 1.064 , ADD 3 Rd Hops .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND COPPER 1/2 Hour ,
THEN COOL A S A P To Pitching Heat and Send to the F V .
HOPS
1 St Hop Charge : To 29.000 Wort Litres @ 1.055
10 IBU Fuggles @ 5.5 % a/a = 20 g
2 Nd Hop Charge : To 26.630 Wort Litres @ 1.060
17 IBU Fuggles @ 5.5 % a/a = 30 g
3 Rd Hop Charge : To 25.370 Wort Litres @ 1.064
11 IBU Fuggles @ 5.5 % a/a = 19 g
CONDITIONING VESSEL HOPS : To 23.000 Beer Litres @ 1.026 = 5 g Fuggles @ 5.5 % a/a
YEASTS
Primary Yeast Pitch : Pitch 110 g Weight of a LIVE YEAST @ 15 c , Ale Type Strain
Secondary Pitch ( TO C . V @ Let In ) :
NO MORE THAN : 0.86 g Weight of a Live Brettanomyces CultureTO 23.000 Beer Litres
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.067.75
2 M 16.5 1.064
E 18.5 1.058
3 M 20.5 1.048
E 21 1.040
4 M 19.5 1.033 COOL
E 17 1.029
5 M 15.5 1.027
E 15 1.026.5
6 M 14 1.026.5
E 14 1.026 .5
Drop to the CONDITIONING VESSEL ONTO Hops & Brettanomyces
N B : Add the Brettanomyces at about 1 / 3 of the beer in C . V ; Ensuring even distribution .
STAND : At 12 - 13 c for 1 WEEK , Release Excess C O 2 and Re Seal .
CELLAR : At 10 c 2 Weeks then lower to 6 c UNTIL AT 1.018.5
STILLAGE : At 1.018.5 ; 10 FOR TWO WEEKS MINIMUM
BOTTLING : At Stillage + 2 Weeks AND at 1.017.5 ,
FULLY VENT the C . V and allow to 13 - 15 c ( MAX )
Bottle CLEAR & BRIGHT @ 1.016.75
STAND : 2 - 3 Days at 15 - 18 c
CELLAR : 1 Month at 10 c the 3 - 6 at 6 - 8 c
STAND : 2 Weeks at 10 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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