How Do All ,
I`ve been trawling through brewing records for this month`s selection of beer recipies ;
The main blogpost recipies this month will be a mix of beer styles and dates .
First Up is a delicious A K / Light Bitter Beer from the Biggleswade brewery of Wells & Winch in 1907
The recipe is interpreted from the information in the Brewing Book 1906 - 1921 @ GK / B1 / 1 ,
Deposited with the good folks at Bedfordshire Archives .
Without further ado , here`s the recipe ; Thgis one is for 28.000 Wort Litres to the Copper at Collection @ a Gravity of 1.044 , with 75 % Mash Efficiency assumed as a standard .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING Ltd
Wells & Winch
The Brewery
High St
Biggleswade
Bedfordshire
 |
| Pale Ale Label photo Courtesy of Peter Dickinson |
Tuesday 15 Th January 1907
Brew No : 31
Original Gravity : 1.051.5 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 28 A B V : 5.75 %
MALTS & ADJUNCTS
Crisp Malt : Plumage Archer @ 35 % = 1.900 Kg
Chevalier @ 22.5 % = 1.225 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 35 % = 1.895 Kg
FLAKED MAIZE @ 7.5 % = 0.460 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c ;
ENSURING that the Liquor is at 1.5 " ABOVE the Plates / Filter Bed - 10 Mins BEFORE Mashing In .
1 St Mash Heat : 66 c AT 0 - + 120 Mins = 15.530 Litres
2 Nd Mash Haet : 68 c AT + 120 - + 150 Mins = 7.320 Litres
At + 150 Mins , SLOWLY open the Mash Tun valve and return OVER THE MASH , Any turbid /
Cloudy 1 St Runnings until CONSISTENTLY CLEAR & BRIGHT , Only then send to Copper .
SPARGE : At Clear Wort to Copper + 10 Mionutes : 74 - 71 - 68 c = 21.630 Litres , THEN AT 1.004.5 ,
STOP TAPS / Close Mash Tun Valve and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to 1.043.75 , then CONDENSE / BOIL TO A GRAVITY
OF 1.044 ON 28.000 Wort Litres in Copper .
NB : Remove any Scum / Detritus from the Wort Surface BEFORE 1 St Hop Charge .
SUGARS
No 2 Invert @ 1.005 = 9.71 % = 0.450 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS , 1 St Charge @ L;et Off - 90 Mins , 2 Nd @ Let Off - 70 Minutes .
At Let Off - 35 Minutes , the Gravity should be at 1.050 ON 24.425 Wort Litres in Copper ,
ADD 3 . 980 LITRES OF LIQUOR , Reducing the Gravity to 1.043 ON 28.405 Wort Litres in Copper,
AT This point , ADD The No 2 Invert sugar and at Let Off - 30 Minutes , ADD 3 Rd Hops .
AT Let Off - 12 Minutes , ADD Copper Finings then at Let Off ( 90 Mins )
STAND COPPER 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 28.000 Wort Litres in Copper @ 1.044
8 IBU Fuggles @ 5.5 % a/a 13 g , 8 IBU Goldings @ 6 % a/a = 12 g
2 Nd Hop Charge : To 26.410 Wort Litres in Copper @ 1.046.5
4 IBU Fuggles @ 5.5 % a/a 6 g , 4 IBU Goldings @ 6 % a/a = 5 g
3 Rd Hop Charge : 28.405 Wort Litres in Copper @ 1.048
4 IBU East Kent Goldings @ 6.5 % a/a = 6 g
RACKING HOPS : To 25.500 Beer Litres Racked Down
East Kent Goldings @ 6.5 % a/a = 4 g , Fuyggles @ 5.5 % a/a = 2.5 g
YEAST
Pitch with 72 g WEIGHT of a LIVE YEAST @ 15 c
Reccomendation : Whitbread T II Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.051.5
2 M 16 1.049
E 18 1.044
3 M 19 1.040
E 20 1.034
4 M 19 1.030
E 19 1.026
E 10 19 1.020 Clear TO 2 Nd F V and COOL
5 M 16 1.015
E 15 1.011.5 SKIM
6 M 14 1.009
7 M 14 1.009 Rack and FINE ON HOPS .
STAND : 2 - 3 Days at 15 - 18 c
CELLAR : 3 Weeks at 10 c
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 18 Hours BEFORE Q . C
I`ve got a favour to ask , If you`re a fan or merely enjoy the blog and would like to support my research ; I`m looking for research partners who could assist with visiting archives on my behalf which are , regrettably out of my current travel range ; I`ll happily credit both researcher and archives centre in publications & posts
I`d also be happy to hear from any etstablished breweries or retired brewers who would be willing to allow me access to their collection / send photos .
Cheers All and Happy Brewing ,
Edd
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