How Do All ,
Over the last few recipies , I`ve been illustrating the problems of adapting old beer recipies for the talented amateur brewer ; And the concurrent issues of Worts Collection & Gravities when considering the equipment required , Ie : Copper Size Requirements v Required Brewlength at Collection Gravity and the following Wort Yield to F V @ Original Gravity .
Here`s a recipe from Tooth`s brewery in Sydney to illustrate the point further ; For a Collection from the Mash Tun of Wort at 1.025.25 on a BEER LITRES RACKED DOWN volume of : 25.500 B/Litres , The initial collection volume in the copper would have to be between 33.0 and 33.500 Wort Litres @ 1.025.25 to achieve the volume required Viz, 25.500 Beer Litres in container @ 1.049.5 .
The recipe below is , For an initial Wort Volume of 29.000 Wort Litres from Mash Tun @ 1.025.25 ( * Collect 29.290 Wort Litres @ 1.025.0 then CONDENSE to 1.025.25 on 29.0 W/Litres ,+ SUGARS ) and should yield 23.040 Wort Litres To the F V @ 1.049.5 , With the DROP to a 2 Nd F V leaving approximately 22.600 Wort Litres in the 2 Nd F V ; and an estimated 22.20 - 22.30 Beer Litres to DRAUGHT container at 1.011 .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Tooth & Co Ltd and their successors in title
Tooth & Co Ltd
Kent Brewery
Broadway
Sydney
New South Wales
Australia
 |
| Label photo from Beer & Brewer.com |
PALE ALE
Monday 6 Th August 1928
Brew No : 88
Original Gravity: 1.049.5 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 28 A B V : 5.6 %
MALTS
Crisp Malt : Chevalier 81.25 % = 2.625 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc 16.25 % = 0.525 Kg
ALT ( Australia )
Barrett - Burston : Border Pale Ale @ 4.5 ebc 0.525 Kg
Eg : French & Jupps : Amber Malt 2.5 % = 0.090 Kg
MASHING & SPARGING
Use a Pale Ale brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE
Mashing In as below ; ENSURING that the Liquor is 2 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 63 c 0 - + 30 Minutes = 6.970 Litres
2 Nd Mash Heat : 66 c + 30 - + 210 Minutes = 0.975 Litres
At 210 Minutes , Slowly open the Mash Tun valve and return OVER the Mash any Turbid / Cloudy
1 St runnings , then ONCE CONSISTENTLY CLEAR & BRIGHT , send to the Copper .
SPARGE : 80 C - 77 c @ Clear Wort to the Copper + 10 Minutes = 23.650 Litres and at 1.002.5 ,
STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.025 ( AS REQUIRED ) ,
Then CONDENSE to 1.025.25 , removing ANY scum or detritus floating on the Wort surface BEFORE ADDING the SUGAR @ 1.025.25 ; INCREASING the Gravity to 1.040 ON 29.000 Wort Litres .
SUGARS
No 1 Invert @ 1.014.75 / 29.8 % = 1.340 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS , 1 St Charge at Let Off - 90 Minutes , 2 Nd Charge @ Let Off - 70 Mins .
At Let Off - 30 Minutes , ADD 3 rd Hop Charge then at Let Off - 12 Mins , ADD Copper Finings.
At Let Off , STAND the 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 @ 1.040
9 IBU Fuggles @ 5.5 % a/a = 14.5 g
2 Nd Hop Charge : To 27.185 Wort Litres @ 1.042.5
9 IBU Fuggles @ 5.5 % a/a = 14.25 g
3 Rd Hop Charge : To 24.630 Wort Litres @ 1.046.5
10 IBU Goldings @ 6 % a/a = 13.25 g
YEAST
Pitch 110 g Weight of a LIVE YEAST to 23.040 Wort Litres @ 18 c
STRAIN SUGGESTION : White Labs " Melbourne Ale Yeast " WLP 059
Or any other ALE yeast strain suitable for HIGH Sugar content wort attenuation .
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.049.5
2 M 19 1.046
E 21 1.038
3 M 22 1.029 CLEAR to 2 Nd F V = 22.600 Wort Litres to 2 Nd Vessel
Noon 23.5 1.022 COOL
E 19 1.017
4 M 16 1.014
E 15 1.012.5
5 M 14 1.011.5
E 14 1.011
6 Noon 14 1.011 RACK & FINE TO DRAUGHT VESSEL .
STAND : 2 Days @ 14 - 18 c
CELLAR : 4 Weeks at 8 - 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 18 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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