How Do All ,
I`ve been having a look through the historic recipies I`ve written , somewhat regrettably I found that there arent any histoic recipies from the U S A on the blog .
With thanks to Craig Gravina who kindly sent me photos of the Amsdell Brewing & Malting Co`s surviving Brewing Books from 1900 - 1901 and 1904 - 1905 which are part of the collections at The Albany Institute of History and Art , Cat No : MS BND 00019 .
If any blog readers know of other , Pre 1919 US Brewing Books etc and are able to send photos ; Please get in touch , I`d love to hear from you .
As some readers may know , The original recipe used a seperate cereal ( Grits ) cook which was added to the main mash at X Point ; In this version of the Polar recipe , I`ve altered the recipe to make it slightly easier to brew , The main difference is the use of Flaked Maize and one mash tun , plus an admixture of Oat Hulls to assist with Mash Tun drainage .
This recipe C Edd Mather 2022
This recipe for 30.000 Wort Litres ti Copper @ 1.046.5 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS ARE RESERVED TO ,
The Amsdell Brewing & Malting Co and their successors in title
Amsdell Brewing & Malting Co
Cnr of Dove & Jay Streets
Albany
New York
U S A
 |
| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
POLAR
Friday 24 Th December 1900
Brew No : 99
Original Gravity : 1.052.75 Bottling Gravity : 1.015.75 Final Gravity : 1.013
I B U : 32 A B V : 5.8 %
MALTS & TUN ADJUNCTS
Crisp Malt : Chevalier @ 23.25 % = 1.340 Kg
Warminster Malt : Vienna Malt @ 23.75 % = 1.460 Kg
Maris Otter @ 23.25 % = 1.425 Kg
FLAKED MAIZE @ 29.75 % = 1.640 Kg
OAT HULLS / HUSKS = 0.180 Kg
Invert Glucose Syrup TO MASH TUN @ 1.005.5 = 10.43 % = 0.670 Kg
( ADD at Mashing In stage , when at least ONE THIRD of the Mash is in . )
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 , ENSURE the Liquor is 1.0 " ABOVE the Plates .
1 St Mash Heat : 67 c At 0 Mins - + 45 Mins = 23.850 Litres
2 Nd Mash Heat : 70 c At + 45 Mins - + 90 Mins = 13.50 Litres
At + 90 Minutes , Slowly open the Mash Tun Val;ve and return OVER THE MASH any cloudy or ,
Turbid 1 St runnings UNTIL the WORT runs CONSISTENTLY CLEAR & BRIGHT ; ONLY THEN
ALLOW the Wort to the Copper .
SPARGING : At Clear Wort to the Copper + 10 Minutes , Sparge @ 72 - 69 c = 11.750 Litres ,
At a Gravity of 1.005 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : At Collection , ADD LIQUOR to the Wort , REDUCING the Gravity to 1.046.25 ,
THEN CONDENSE TO 30.000 Wort Litres in the Copper @ 1.046.5 ; Removing any Scum on the Wort surface as you condense to 1.046.5 .
COPPER
A 1 Hour SHARP BOIL ; 1 St Hop charge at Let Off - 60 Mins , then at Let Off - 20 Minutes ,
ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ;
STAND 1/2 HOUR BEFORE COOLING AS QUICKLY AS POSSIBLE TO PITCHING HEAT .
If , for some reason you haven`t quite achieved your target of 1.052.75 by the point you`re ready to send the COOLED Wort to the F V , Then LIFT the Gravity by 1.001.25 MAX by the
ADDITION OF EXTRA GLUCOSE to 26.215 Wort Litres @ X ( No less than 1.051.5 )
- 1.001.25 from Target @ + 2.37 % = 0.107 Kg
- 1.001 from Target @ + 1.9 % = 0.086 Kg
- 1.000.75 from Target @ + 1.43 % = 0.065 Kg
- 1.000.5 from Target @ + 0.95 % = 0.043 Kg
- 1.000.25 from Target @+ .048 % = 0.022 Kg
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.046.5
Cluster @ 7.5 % a/a = 21 IBU = 26 g
East Kent Goldings @ 6.5 % a/a = 3 IBU = 5 g
2 Nd Hop Charge : To 28.850 Wort Litres @ 1.049.5
East Kent Goldings @ 6.5 % a/a = 8 IBU = 12 g
YEAST
Pitch with 40 g Weight of a LIVE YEAST ( ALE TYPE ) @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052.75
2 M 16.5 1.050
E 18 1.046
3 M 21 1.034
E 20 1.028
4 M 20 1.024 CRASH COOL 8 - 9 c
E 12 1.021.5
5 M 9 1.020.5
E 7.5 1.020.25
6 M 7 1.020.25 Send to a MATURATION VESSEL .
N B : The original of this particular brew stated that it was let into a Vat ON BEECHWOOD CHIPS ;
So I`d suggest a small ammount should be added ( qv 1/2 Handfull ) to the C V , Before Let In of BEER !!! .
AT Collection in the Conditioning Vessel , STILLAGE the C V at 6 - 7 c UNTIL AT 1.016.5 ,
Then VENT FULLY AND ALLOW TO 13 c , Once at 13 c WITH FULL BEER CLARITY ,
Bottle at 1.015.75 then STAND 1 Week before Cellaring for 4 Weeks MINIMUM @ 10 c
STAND 1 Week at 10 - 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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