How Do All ,
Continuing the current series of Strong Ales , Here`s a tasty one from the Star Brewery in Cambridge; This historic Cambridge beer recipe comes from The Private Brewing Book of H H Tebbutt 1881 - 1889 , Which forms part of a small Unaccessioned collection from the Star Brewery 1870`s - 1889 , cared for by the good folks at Cambridgeshire Archives ; This recipe is also made possible by the generosity of the team at Greene King Ltd in Bury St Edmunds who kindly sponsored the reprographics costs ; Cheers guys .
This record is the only one I`ve been able to discover from a Cambridgeshire brewery in a Public Archives So if any blog readers have any in their personal collections , Please get in touch ; I`d love to hear from you if you can assist with my Pre 1922 Cambridge & Area beer history research by sending photos of , Old Brewing Books / Ledgers / Brewer`s Notebooks .
Anyroad , enough waffling ; Here`s todays cerevesian delight ,
This recipe C Edd Mather 2022
THIS RECIPE FOR 29.500 Wort Litres to Copper @ 1.066.5 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :
Greene King & Co Ltd
Frederick Bailey & Co
Star Brewery
Newmarket Rd
Cambridge
STRONG ALE
Tuesday 12 Th March 1889
Gyle No 207
Original Gravity : 1.092.75 Racking Gravity : 1.035 Final Gravity : 1.029
I B U : 68 A B V : 7.8 %
MALTS
Crisp Malt : Chevalier @ 62.75 % = 5.435 Kg
Hana Vienna @ 10 % = 0.870 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 10 % = 0.865 Kg
Imperial Malt @ 12.25 % = 1.210 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale brewing Liquor , And THOROUGHLY Pre Warm the Mash Tun to 90 c ,
- 10 Minutes BEFORE mashing in as below , ENSURING the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 64 c @ 0 - + 135 Minutes = 20.950 Litres
2 Nd Mash Heat : 66 c @ + 135 - + 170 Minutes = 6.110 Litres
At 170 Minutes , SLOWLY open the Mash Tun valve and return OVER THE MASH any Cloudy or ,
Turbid 1 St Runnings UNTIL the Wort is CONSISTENTLY BRIGHT & CLEAR ,
ONLY THEN SHOULD THE WORT BE SENT TO THE COPPER .
SPARGING : At Clear Wort to Copper + 10 Minutes @ 79 - 76 c = 35.000 Litres UNTIL 1.007 ,
Then STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.066.25 ;
THEN CONDENSE TO 1.066.5 ON 29.500 Wort Litres IN COPPER .
As the Wort is being condensed , REMOVE any Scum / Detritus floating on the Wort Surface .
SUGARS
11.86 % Invert Glucose @ 1.011 = 0.940 Kg
COPPER
A 2 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 150 Minutes , then at Let Off - 90 Mins ,
ADD the 2 Nd Hop Charge . At Let Off - 65 Minutes ON 25.945 Wort Litres in Copper @ 1.075 ,
ADD the Invert Glucose , Raising the Gravity to 1.086, then @ Let Off - 60 , + 3 Rd Hop Charge .
At Let Off - 30 Minutes , ADD the 4 Th Hop Charge then at Let Off - 12 Minutes ,
ADD the Copper Finings . At Let Off , STAND 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.066.5
32 IBU Fuggles @ 5.5 % a/a = 67 g
2 Nd Hop Charge : To 27.945 Wort Litres @ 1.070
24 IBU East Kents @ 6.5 % a/a = 42 g
3 Rd Hop Charge : To 25.945 Wort Litres @ 1.086
6 IBU Goldings @ 6 % a/a = 12 g
4 Th Hop Charge : To 24.885 Wort Litres @ 1.089.5
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 22 g
Racking Hops : TO 23.250 BEER LITRES IN VESSEL = 12 g Goldings @ 6 % a/a
YEAST
Pitch with 160 g Weight of a LIVE YEAST @ 13.5 c To 23.980 Wort Litres @ 1.092.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.092.75
E 11 15 1.091
2 M 17.5 1.089
E 18 1.084
E 20 1.080 Drop TO 2 Nd F . V
E 11 21.5 1.072 23.600 Wort Litres IN 2 Nd F V
3 M 25 1.067
E 22 1.058
4 M 22 1.044
E 22 1.037 CRASH COOL TO 13 c
E 5 15 1.034
E 10 13 1.033.25
5 M 13 1.033
E 13 1.033
6 M 13 1.033
E 13 1.033 Rack to DRAUGHT Containers ON HOPS
STAND : 1 Week @ 12 c
CELLAR : 6 Months @ 8 - 10 c , THEN ADD Barrel Finings and Roll Well .
STILLAGE : 2 Weeks at 10 c THEN FULLY VENT and ALLOW + 24 Hrs BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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