How Do All ,
Here`s a superb Stock India Ale from the state capital of New York ; From the only known surviving
Pre Prohibition brewing production record(s) in a Public Archive ; The 1900 - 1901 , 1904-1905 Brewing Books of The Amsdell Brewing & Malting Company .
These are preserved and cared for by the World renowned Albany Institute of History and Art ;
Call No : MS BND 00019 ,
I`m also gratefull to fellow Brewing Historian Craig Gravina who kindly sent me some photos of the Amsdell`s records ; If any Blog readers know of other surviving Pre Prohibition U S brewing records and are able to assist with photos; Please get in touch through the blog , I`d love to hear from you .
This recipe C Edd Mather 2023
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 Streets
Albany
New York
U S A
 |
| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
This recipe for 27.750 Wort Litres To Copper @ 1.053 , 75 % Mash Efficiency
India Pale Stock Ale
Tuesday 19 Th April 1904
Brew No : 158 X X X X
Tuesday 19 Th April 1904
Original Gravity : 1.075 C . V Gravity : 1.026 Bottling Gravity : 1.016.75
I B U : 44 A B V : 7.25 %
MALT & ADJUNCTS
Warminster Malt :
Plumage Archer 1.980 Kg
Crisp Malt :
Chevalier 2.270 Kg
FLAKED MAIZE 2.195 Kg
OAT HULLS @ ++ 5 % 0.325 Kg
MASHING
Use a Pale Ale type Liquor ; Then PRE WARM the Mash Tun to 90 c - 10 Minutes BEFORE
Mashing In as below ; ENSURING that the Liquor to 1.5 " ABOVE the Plates .
1 St Mash Heat : 67 c @ 0 - + 50 Minutes = 22.750 Litres
2 Nd Mash Heat : 68.5 c @ + 50 - + 80 Minutes = 7.180 Litres
At + 80 Minutes , Clear wort by return OVER MASH then once CONSISTENTLY clear & bright ;
CAST to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 15 Minutes @ 72 c = 27.100 Litres , AT 1.006 , STOP TAPS ;
THEN COLLECT Wort in the Copper , ADD Liquor to the Wort in Copper , REDUCING the Gravity
to 1.052.75 ,ON 27.885 Wort Litres , ADD THE GLUCOSE and , THEN CONDENSE to 1.053,
on 27.750 Wort Litres IN COPPER @ Let Off - 75 Mins .
( Start Boil Clock AFTER REMOVING Any Scum / Detritus @ 1.053 ON FULL BOIL )
SUGARS
1.017.5 Invert Glucose = 1.590 Kg
COPPER
A 75 Minutes Boil ON HOPS , 1 St Hop Charge @ Let Off - 75 @ 1.070.5 .
THEN @ Let Off - 38 Mins , ON 26.370 Wort Litres in Copper @ 1.074 , ADD 1.310 Litres of
LIQUOR , Reducing the Copper Gravity to 1.070.5 ON 27.680 Wort Litres IN COPPER .
At Let Off - 30 Minutes ON 27.285 Wort Litres @ 1.071.5 , ADD the 2 Nd Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour then COOL A S A P .
HOPS : 1 St Charge : 41 g Cluster for 24 IBU ,
2 Nd Charge : 64 g Hallertau Heresbrucker for 20 IBU
RACKING HOPS : 8 g Goldings @ 6 % a/a TO 24.900 BEER LITRES
YEAST
Pitch with 84 g Weight of a LIVE YEAST
TO 25.930 Wort Litres @ 1.075
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.075
2 M 17.5 1.072
E 19.5 1.064
3 M 19.5 1.056 DROP To 2 Nd F V
E 20.5 1.036 25.600 Wort Litres IN F V and , COOL
4 M 19 1.030
E 16 1.027.5
5 M 13.5 1.026.5
E 13 1.026.25
6 E 13 1.026
7 E 13 1.026 SEND 25.300 BEER LITRES TO Conditioning Vessel
+ 1.003 Malt Extract = 0.255 Kg
STAND : 1 Week @ 12 - 13 c THEN COOL TO 6 c OVER 48 Hours ..
CELLAR : 6 Months at 6 c THEN STILLAGE @ 10 c FOR 1 Month
BOTTLING : AT Stillage @ 10 c + 1 Month , FULLY VENT C . V @ 1.017.25
ALLOW a rise in heat to 13 c
BOTTLE CLEAR & BRIGHT @ 1.016.75
STAND : 1 Week @ 12 - 15 c
CELLAR : 2 Months @ 10 c then 2 Weeks @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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