How Do All ,
Thanks to Craig Gravina who kindly sent me photos of the 1900 - 1901 and 1904 - 1905 Brewing Books from the Amsdell Brewing & Malting Company which have thankfully survived ;I`m able to bring you an ` Oddball` brew from the 1900 - 1901 Brewing Book . Happily these survivors of New York`s Brewing heritage have survived the vagaries of time and are now in the safe custody of the teams at the renowned Albany Institute of History and Art , Call No : MS BND 00019.
These are the only two surviving Pre Prohibition U S brewing production records I`ve been able to trace in a Public Archive / Depository ; So if folks know of any other records like these , Or , Would be able to send photos of other Pre 1919 U S Brewing Records ; Please get In touch , I`d love to hear from you .
Without further ado , Here`s today`s recipe :
FOR 29.000 Wort Litres to Copper @ 1.055.25 , 75 % Mash Efficiency
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The Amsdell Brewing & Malting Company &their Successors in title
Amsdell Brewing & Malting Company
Cnr Of Dove,Jay & Lancaster Streets
Albany
New York
U S A
 |
| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
" SPECIAL STILL ? "
Brew No : 91 SPECIAL
Tuesday 20 Th November 1900
Original Gravity : 1.065 Racking Gravity : 1.013 Final Gravity : 1.010
MALTS & ADJUNCTS
U S A Grist
Briess Malt : Pale Ale Malt @ 32.75 % = 2.310 Kg
alt ;
Valley Malt : 2 Row Pale @ 32.75 % = 2.310 Kg
Crisp Malt : Chevalier @ 20.5 % = 1.120 Kg
Hana Vienna @ 16.5 % = 1.115 Kg
Australian Grist :
Barrett - Burston : Border Pale Ale @ 4.5 ebc : 32.75 % = 2.310 Kg
Alt : Voyager Craft Malt : Veloria Schooner : 32.75 % = 2.310 Kg
Crisp Malt : Chevalier @ 20.5 % = 1.120 Kg
Hana Vienna @ 16.5 % = 1.115 Kg
U K Grist :
Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 32.75 % = 2.310 Kg
Crisp Malt : Chevalier @ 20.5 % = 1.120 Kg
Hana Vienna @ 16.5 % = 1.115 Kg
ALL GRISTS SHOULD INCLUDE THE FOLLOWING ITEMS
FLAKED MAIZE @ 34.25 % = 2.375 Kg
++ OAT HULLS @ ADDITIONAL 5 % = 0.345 Kg
MASHING , SPARGING & COLLECTION
Use a Soft liquor profile , and Thoroughly Pre Warm the Mash Tun tom 90 c - 10 Minutes ,
BEFORE Mashing In , ENSURING that the Liquor is 1 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 68 c At 0 - + 40 Minutes = 25.0 Litres
2 Nd Mash Heat : 70 c At 40 - + 65 Minutes = 12.0 Litres
At Taps ( 65 Minutes ) , Slowly open the Mash Tun valve and return any 1 St runnings OVER the Mash until CONSISTENTLY Clear & Bright ; THEN cast to the Copper .
SPARGE : At Clear Wort to Copper + 10 Minutes AT 76 - 73 c = 19.50 Litres ; @ 1.006 STOP TAPS .
COLLECTION : At 1.006 , Stop Taps and Collect Wort in the Copper , ADD Liquor to 1.055.25
THEN ADD THE INVERT GLUCOSE and CONDENSE TO 1.055.5 AND START BOIL CLOCK .
Once the wort is in copper and Condensing Boil is underway , REMOVE any scum or detritus floating on the Wort Surface BEFORE STARTING THE BOIL CLOCK @ 1.055 / Let Off - 75 Mins .
SUGARS
6.16 % Invert Glucose = 1.004 = 0.380 Kg
Malt Extract @ 1.003.5 TO 26.0 Wort Litres = 0.302 Kg
COPPER
A 75 Minutes BOIL ON HOPS , 1 St Charge @ Let Off - 75 Mins , then at Let Off - 30 Minutes ,
ADD the 2 Nd Hop Charge to the Copper and At LET OFF - 12 Minutes , ADD Copper Finings .
At Let Off , STAND the Copper 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.000 Wort Litres @ 1.055.5
20 IBU Cluster @ 6.5 % a/a = 31 g
2 Nd Hop Charge : To 27.660 Wort Litres @ 1.062
5 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 15 g
YEAST
Pitch with 100 g Weight of a LIVE YEAST @ 13 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13 1.065
2 M 15 1.063
E 16.5 1.056
3 M 18.5 1.042
E 20 1.029
4 M 20 1.024
E 20 1.020
5 M 16 1.016 Drop to 2 Nd F V Onto PRIMINGS ( 26.0 Wort L )
E 14 1.016
6 M 14.5 1.014
E 14 1.013.5
7 M 13.5 1.013
8 M 13.5 1.013 RACK AND FINE to Draught Cointainer = 25.500 Beer Litres
STAND : 2 - 3 Days at 13 - 19 c
CELLAR : 1 Month at 10 c
STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow
Cheers All and Happy Brewing ,
Edd
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