How Do All ,
Thanks to Craig Gravina who kindly sent me photos of the original brewing records ,
Here`s a recipe from 1900 for a XX ALE , as brewed by the Amsdell Brewing & Malting Co ;
which I`ve interpreted and formulated for Home Brewers from Amsdell`s surviving Brewing Books covering the periods 1900 - 1901 and 1904 - 1905 ,These books form part of the collections of the famous Albany Institute of Hostory & Art : Call No : MS / BND 000 19 .
If any readers know of any other Pre Prohibition era U S brewing records in private collections , I`d be gratefull for access / photos ; Please get in touch if you can help ; All sources will be credited unless requested .
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Amsdell Brewing & Malting Co and their Successors in title
Amsdell Brewing & Malting Company
Cnr of Dove , Jay & Lancaster Sts
Albany
New York
U S A
 |
| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
X X
Tuesday 29 Th November 1900
Brew No : 86 XX
Original Garvity : 1.055.5 Racking Gravity : 1.023 Final Gravity : 1.020
I B U : 30 A B V : 5 %
MALTS & ADJUNCTS
U S Grist
Breiss Malt Pale Ale Malt @ 25.5 % = 1.345 Kg
Valley Malt 2 Row Pale @ 21.5 % = 1.235 Kg
Crisp Malt Chevalier @ 21 % = 1.205 Kg
Australian Grist
Barrett - Burston : Border Pale Ale @ 4.5 ebc 23.5 % = 1.345 Kg
Border Pale Ale @ 3.5 ebc 21.5 % = 1.235 Kg
Crisp Malt : Chevalier 21 % = 1.205 Kg
U K & Europe Grist
Simpson`s Malt : Best Pale Ale @ 4.5 ebc 23.5 % = 1.345 Kg
Warminster Malt : Maris Otter 21.5 % = 1.235 Kg
Crisp Malt :Chevalier 21 % = 1.205 Kg
ALL GRISTS : Flaked Maize @ 32 % = 1.800 Kg
Oat Hulls / Husks @ ++ 0.170 Kg
MASHING , SPARGING & COLLECTION
Use a Mild Ale type liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE
Mashing In , Ensuring the Liquor is 1 " ABOVE the Plates .
1 St Mash Heat : 68 c @ 0 - + 35 Minutes = 25.750 Litres
2 Nd Mash Heat : 71 c @ + 35 - + 70 Minutes = 8.405 Litres
At + 70 Minutes , slowly open the Mash Tun Valve and return any cloudy / turbid 1 St Runnings ;
OVER the Mash UNTIL CLEAR & BRIGHT , only then send to the copper .
SPARGE : At Clear Wort to Copper + 10 Minutes @ 74 - 71 c = 16.115 Litres , then at a Gravity of
1.005 STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to 1.049.75 , THEN CONDENSE to 1.050 ,
ON 26.000 Wort Litres in Copper, Remove any scum or other detritus before adding the 1 St Hops .
SUGARS
Glucose @ 5.86 % - 1.003.25 = 0.300 Kg
No 3 Invert @ 4.96 % - 1.002.75 = 0.240 Kg
PRIMINGS : 1.002.5 Malt Extract @ 4.51 % To 26.000 BEER Litres = 0.215 Kg
COPPER
A 1 : 10 Boil; ON HOPS , 1 St Hopp Charge @ Let Off - 70 , then at Let Off - 40 Minutes ,
ON 24.445 Wort Litres @ 1.053 , ADD Liquor = 4.670 L , Reducing the Gravity to 1.044.5 .
At Let Off - 39 Minutes , ADD the Glucose and at Let Off - 35 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 15 Minutes @ 1.050.5 ON 27.600 Wort Litres in Copper , ADD the No 3 Invert Sugar .
At Let Off - 12 Minutes , ADD the Copper Finings .
AT Let Off , STAND the Copper 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.000 Wort Litres @ 1.050
20 IBU OLD Cluster @ 6 % a/a = 29 g ,
2 Nd Hop Charge : To 28.960 Wort Litres @ 1.048
4 IBU Cluster @ 6.5 % a/a = 3 g , 6 IBU Brewer`s Gold @ 6.5 % a/a = 9 g
YEAST
Pitch with 22 g Weight of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.055.5
2 M 16.5 1.051
E 18.5 1.042
3 M 20 1.038
E 21 1.032 COOL
4 M 19 1.029
E 18 1.026
5 M 16 1.023.5
E 14 1.023
6 M 14 1.023 CLEAR To 2 Nd F V ( ON TO PRIMINGS )
E 13 1.025
7 M 12 1.024.25 ADD FININGS
9 M 12 1.023.5
10 M 12 1.023.25 VENT FULLY @ 1.023
11 E 13.25 1.022.75 BOTTLE
STAND : 1 WEEK @ 13 - 15 c
CELLAR : 1 Month Minimum @ 10 c
STAND : 1 Week @ 10 c BEFORE Q . C
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