How Do All ,
Thanks to the generosity of Guy Stewart at Fulller`s Brewery ; who took time to photograph a few pages of the 1926 Brewing Book for me , I`m able to bring you this Burton Old recipe .
If any other readers are able to assist with my London beery history research , Please get in touch, I`d love to hear from you ,
Cheers All ,
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Fuller , Smith & Turner Ltd and their successors in title
Fuller , Smith & Turner
The Griffin Brewery
Chiswick
London
THIS RECIPE FOR 29.500 WORT LITRES @ 1.048.5 TO COPPER , 75 % Mash Efficiency
" B . O "
Monday 1 St March 1926
Original Gravity : 1.061.5 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 44 A B V : 6.5 %
MALTS & ADJUNCTS
U K , IRISH & European Grists ;
Crafty Maltsters : Pop`s Pale Ale @ 6.5 ebc @ 83.5 % = 5.260 Kg
All Substitute Malts @ 83.5 % = 5.260 Kg
Malting Company of Ireland : Irish Ale Malt
Dingemans Malts : Pale Ale 9 MD ( 9 ebc )
AUSTRALIA ;
Barrett - Burston : Vic Ale Malt @ 7 ebc
Voyager Craft Malt Veloria Schooner Malt @ 6 - 8 ebc
CANADA & U S A Grists ;
Canada Malting Co : Superior Pale Ale Malt @ 5.5 - 6.9 ebc
Riverbend Malt House : Southern Select @ 5 - 7 ebc
FLAKED MAIZE @ 16.5 % = 1.020 Kg
OAT HULLS @ 3.5 % = 0.220 Kg
MASHING , SPARGING & COLLECTION
USE A lightly Burtonised brewing liquor and , THOROUGHLY Pre Warm the Mash Tun to 90 c ,
- 10 Minutes BEFORE Goods In ; TO 1.5 - 2 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 75 Mins = 15.600 Litres
2 Nd Mash Heat : 66 c At + 75 - + 165 Mins = 2.350 Litres
AT 165 Minutes , Slowly open the Mash Tun valve and RETURN OVER THE MASH any Cloudy ,
Or TURBID 1 St Runnings , UNTIL the WORT is CONSISTENTLY CLEAR & BRIGHT ,
Only then SEND to the Copper and BEGIN COLLECTION .
SPARGING : At CLEAR WORT to Copper + 10 Minutes @ 76 - 74 c = 34.260 Litres ;
At a Gravity of 1.005 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : ADD Liquor to the Copper , REDUCING the Gravity to 1.048.25 ,
THEN CONDENSE to a Gravity of 1.048.5 ON 29.500 WORT LITRES in Copper .
While the Condensing boil is underway , Remove any Scum or Detritus from the Wort surface .
SUGARS
1.002.25 Invert Glucose @ 3.66 % = 0.200 Kg
1.001.5 No 4 Invert @ 2.44 % = 0.130 Kg
1.000.65 No 2 Invert @ 1.06 % = 0.060 Kg
1.000.65 Dk Cane Sugar @ 1.06 % = 0.050 Kg
1.000.3 Caramel @ 0.49 % = 0.025 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 90 Mins , At Let Off - 60 Mins + 2 Nd ;
At Let Off - 40 Minutes ON 26.330 Wort Litres in Copper @ 1.054 , ADD 0.430 Litres of LIQUOR ,
Reducing the Gravity TO 1.052 ON 27.435 Wort Litres , THEN ADD SUGARS .
At Let Off - 30 Minutes , ADD 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD Copper Finings .
AT Let Off : STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.048.5
8 IBU Cluster @ 6 % a/a = 13 g , 8 IBU Goldings @ 6 % = 13 g
2 Nd Hop Charge : To 27.675 Wort Litres @ 1.051.5
8 IBU Goldings @ 6 % = 12.5 g , Sussex @ 5.5 % a/a = 17 g
3 Rd Hop Charge : To 26.890 Wort Litres @ 1.058.25
5 IBU Sussex @ 5.5 % a/a = 9g , 5 IBU East Kent Goldings @ 6.5 % = 7.5 g
RACKING HOPS : To 24.500 BEER LITRES RACKED DOWN
6.5 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with 66 g Weight of a LIVE YEAST @ 16 c TO 25.390 Wort Litres
Strain Suggestion : Brewlab : Thames Valley 3 Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.061.5
2 M 17 1.052
E 18.5 1.046
3 M 20 1.039.5
E 21 1.034
4 M 20 1.028
E 21 1.022
5 M 19.5 1.018.5
E 18 1.016 SKIM & COOL TO 14 c
6 M 14 1.015.25
E 14 1.015
7 M 14 1.015
8 M 13 1.015 RACK ON TO HOPS .
STAND : 2 Days AT 13 - 19 c
CELLAR : 1 Month @ 10 c THEN ADD FININGS AND ROLL WELL .
STILLAGE : 2 Weeks AT 10 - 12 c THEN FULLY VENT
ALLOW + 8 - 18 Hours BEFORE Quality Control .
Cheers All and Happy Brewing ,
Edd
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