How Do All ,
Thanks to Craig Gravina who kindly sent me photos of the 1900 - 1901 and 1904 - 1905 Brewing Books from the Amsdell Brewing & Malting Company which have thankfully survived ;I`m able to bring you an ` Oddball` brew from the 1900 - 1901 Brewing Book . Happily these survivors of New York`s Brewing heritage have survived the vagaries of time and are now in the safe custody of the teams at the renowned Albany Institute of History and Art , Call No : MS BND 00019.
These are the only two surviving Pre Prohibition U S brewing production records I`ve been able to trace in a Public Archive / Depository ; So if folks know of any other records like these , Or , Would be able to send photos of other Pre 1919 U S Brewing Records ; Please get In touch , I`d love to hear from you .
Without further ado , Here`s today`s recipe :
FOR 29.500 Wort Litres to Copper @ 1.061.5 , 75 % Mash Efficiency
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The Amsdell Brewing & Malting Company &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 |
LIGHT X X X STOCK ALE
Friday 28 Th December 1900
Brew No : 102
Original Gravity : 1.078.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 44 A B V : 8.5 %
MALTS & ADJUNCTS
Warminster Malt :
Plumage - Archer @ 73.5 % = 5.630Kg
FLAKED MAIZE @ 26.5 % = 2.080 Kg
OAT HULLS @ ++ 5 % = 0.400 Kg
MASHING
Use a Pale Ale typw Liquor ; Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Goods In ,
ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1St Mash Heat : 66 c At 0 - + 55 Mins = 33.350 Litres
2 Nd Mash Heat : 69 c At + 55 - + 85 Mins = 14.200 Litres
At 90 Minutes , Set Taps and Clear Wort by RETURN OVER THE MASH ; Then once the Wort is,
CLEAR ON A CONSISTENT BASIS , Then Send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes @ 72 c = 22.450 Litres UNTIL 1.006.5 ;
THEN STOP TAPS and Collect Wort in the Copper ; ADD Liquor to the Cooper , REDUCING the
Gravity to 1.061.25 , Then CONDENSE to 1.061.5 ON 29.500 Wort Litres IN COPPER .
SUGARS
1.009 Invert Glucose @ 11.47 % = 0.815 Kg
COPPER
A 75 Minute BOIL ON HOPS , 1 St Hop Charge @ Let Off - 75 Mins , THEN @ Let Off - 38 Mins
ON 27.495 Wort Litres in Copper @ 1.065.5 , ADD the 1.009 Invert Glucose .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes ,
ADD Copper Finings then 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 @ 1.061.5
13 IBU Cluster @ 6.5 % a/a = 22 g
20 IBU Goldings @ 6 % a/a = 37 g
2 Nd Hop Charge : To 27.310 Wort Litres @ 1.075
6 IBU East Kent Goldings @ 6.5 % a/a = 12 g
5 IBU Cluster @ 6.5 % a/a = 9 g
YEAST
Pitch with 63 g Weight of a LIVE YEAST @ 13.5 c
ALE Type Yeast Strain to 26.035 Wort Litres
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.078.5
2 M 1 15.5 1.077.25 Drop TO 2 Nd F V @ 1.072
E 11 18 1.058 25.700 Wort Litres IN VESSEL
3 M 20 1.043
E 21 1.032
4 M 20 1.027
E 18 1.022
5 M 16 1.020
E 15 1.018 Drop TO 3 Rd F V
6 E 13 1.014.5 25.350 Litres IN VESSEL
7 E 13 1.014
8 E 12.5 1.013.75
9 E 12.5 1.013.5
10 E 12.5 1.013.25
11 M 13 1.013
12 M 13 1.013 RACK TO DRAUGHT
STAND : 2 - 3 Days @ 13 - 18 c
CELLAR : 5 Months @ 8 - 10 c THEN ADD FININGS and Roll Well .
STILLAGE : 1 Week @ 10 - 12 c THEN FULLY VENT and ALLOW + 12 - 16 Hours
BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment