How Do All ,
In a break from the current run of Strong Ale recipies ; Here`s a nice and simple recipe for a
` Premium Beer ` from the noted Sheefield brewery of Tennant Bros . This recipe is drawn from my interpretation of the 1955 - 1956 Brewing Journal , Part of the Tennant Brothers Archive ,
Held by the ever helpfull team at Sheffield City Archives on Shoreham St ;
Catalogue No : MD 7568 / 16 / 2 .
Anyroad , Without futher ado , Here`s the recipe .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Tennant Brothers Ltd and their successors in title .
Tennant Bros Ltd
Exchange Brewery
Bridge St
Sheffield
West Riding
Yorkshire 
QUEEN`S ALE
Wednesday 9 Th November 1955
Original Gravity : 1.042 Racking Gravity : 1.008 Final Gravity : 1.005
I B U : 26 A B V : 5.2 %
MALTS & ADJUNCTS
Warminster Malt :
Maris Otter @ 40.5 % = 1.460 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 40.5 % = 1.460 Kg
FLAKED MAIZE @ 19 % = 0.205 Kg
Weyermann Acidulated Malt 0.205 Kg
OAT HULLS @ ++ 2 % = 0.075 Kg
MASHING , SPARGING & COLLECTION
Use a West Pennine Liquor profile / SOFT LIQUOR ; Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the plates .
MASH : 120 Minutes @ 66 c = 9.250 Litres
TAPS : At Taps , Clear Wort by Return OVER THE MASH , Until CONSISTENTLY CLEAR ;
Only then send to the Copper .
SPARGE : AT Clear Wort to the Copper + 10 Minutes : 74 - 68 c = 20.900 Litres , THEN @ 1.003
STOP TAPS and COLLECT WORT ;
@ Collection : ADD Liquor to the Copper , REDUCING the Gravity to 1.027.25 ON 30.040 Wort L ;
THEN ADD THE FIRST COPPER SUGARS ( 1.005.25 ) THEN CONDENSE TO 1.033 ;
ON 29.500 Wort Litres in the Copper ; While condensing to 1.033 , REMOVE any Scum/Detritus
Floating on the Wort Surface BEFORE the 1 St Hop Charge ( Start BOIL CLOCK @ 90 Min Boil ) .
SUGARS
1 St Copper Sugars : 30.040 Wort Litres @ 1.027.25
1.003 No 1 Invert Sugar @ 7.15 % = 0.285 Kg
1.002.25 Invert Glucose @ 5.36 % = 0.220 Kg
2 Nd Copper Sugars : 26.345 Wort Litres @ 1.036
1.002.5 Malt Extract @ 5.96 % = 0.220 Kg
3 Rd Copper Sugars : 24.440 ( Est ) Wort Litres @ Let Off - 5 Minutes
Lactose = 1.2 g
PRIMINGS ; TO 23.750 Wort Litres : 4.77 % No 1 Invert @ 1.002 = 0.150 Kg
2.98 % Malt Extract @ 1.001.25 = 0.100 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS : 1 St Charge @ Let Off - 90 , then at Let Off - 40 , ADD 2 Nd Hops ;
At Let Off - 30 Minutes ON 23.710 Wort Litres in Copper @ 1.040 , ADD 2.635 Litres of LIQUOR ,
Reducing the Gravity to 1.036 ON 26.345 Wort Litres ; ADD the Malt Extract then at L/Off - 20 Mins ,
ADD the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings , then at L/Off - 3 ,
ADD The Lactose , Then at Let Off , STAND 1/2 Hour before COOLING A S A P .
HOPS
1 St Hop Charge : To 29.500 Litres @ 1.033
4 IBU Goldings @ 6 % = 6 g , 10 IBU Fuggles @ 5.5 % a/.a = 16 g
2 Nd Hop Charge : To 25.030 Wort Litres @ 1.038
6 IBU Goldings @ 6 % a/a = 8 g
3 Rd Hop Charge : To 26.000 Wort Litres @ 1.039
6 IBU Goldings @ 6 % a/a = 8 g
RACKING HOPS : TO 23.500 BEER LITRES
Goldings @ 6 % a/a = 3 g
YEAST
Pitch with 64 g Weight of a LIVE YEAST @ 14 c
Reccomended Strain : Brewlab Yorkshire Type
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.042
2 M 15 1.040
E 17 1.035
3 M 19.5 1.028
E 19.5 1.022
4 M 19 1.019
E 11 16 1.013 Send TO 2 Nd F V
5 M 15 1.009
E 14.5 1.008.5 ADD PRIMINGS ( TO 23.750 Wort Litres )
6 M 15.5 1.010.25
7 M 15 1.009.5
8 M 15 1.008.25 TO DRAUGHT VESSEL ON HOPS & FINE
= 23.500 BEER LITRES
STAND : 2 Days AT 15 - 18 c , then release Excess C O2 and RE SEAL ,
CELLAR : 3 Weeks AT 10 C
STILLAGE : 1 Week at 10 c Then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All ,
Edd
No comments:
Post a Comment