How Do All ,
A Happy Australia Day to any Aussie blog readers , and thanks to Hai Pham over in Perth Western Australia who kindly took the time to visit The State Library of Western Australia ,where the original brewing records are deposited ;Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916
If any other blog readers are able to help with my beer history research by sending photos of old Australian brewing records , please get in touch ; I`d love to hear from you ,
This recipe C Edd Mather 2023
THIS RECIPE FOR 29.750 Wort Litres from Mash Tun @ 1.015 , 75 % Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
EMU Brewery Ltd and their successors in title
E M U Brewery Ltd
Mounts Bay Road
Perth
Western Australia
 |
| Photo of the Brewery from The State Library of Western Australia Collections |
SPECIAL SHOW X X X
12 Th November 1913
Original Gravity : 1.043 Racking Gravity : 1.010.5 Final Gravity : 1.007
I B U : 34 A B V : 5.5 %
MALT
Simpson`s Malt :
Simpson`s Best Pale Ale @ 73.75 % = 1.550 Kg
Warminster Malt :
Vienna Malt @ 17.75 % = 0.350 Kg
WHEAT MALT @ 8.5 % = 0.165 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type Liquor , and Thorough;y Pre Warm the Mash Tun to 90 c - 10 Minutes before Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 65 c At 0 - + 30 Minutes = 6.100 Litres
2 Nd Mash Heat : 66 c At + 30 - + 150 Minutes = 1.550 Litres
3 Rd Mash Heat : 69 c At + 150 - + 180 Minutes = 1.050 Litres
AT 180 Minutes , Clear Wort by RETURN OVER MASH until CONSISTENTLY CLEAR & BRIGHT,
Then Once Clear & Bright , SEND to the Copper .
SPARGING : At Clear Wort to Copper + 10 - 15 Minutes @ 74 c = 8.900 Litres , then at 1.003 ,
STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING THE GRAVITY TO 1.015 ;
ON 29.750 Wort Litres IN COPPER ; At Collection AFTER REDUCTION OF GRAVITY ,
ADD 1.018.75 White Cane Sugar , THEN CONDENSE to 1.034 ON 29.575 Wort Litres IN COPPER .
As the Wort is Condensing to 1.034 , REMOVE any Scum / Detritus floating on the Wort Surface BEFORE ADDING THE 1 St Hop Charge @ Let Off - 105 Minutes ( START BOIL CLOCK ) .
Litres @ 1.037
SUGARS
1.018.75 White Cane Sugar @ 43.61 % = 1.150 Kg
CARAMEL @ Let Off - 5 Mins = 5.5 ml
COPPER
A 105 Minutes boil ON HOPS , 1 St Hop Charge @ Let Off - 105 Mins , Thgen @ Let Off - 70 ,
Then at Let Off - 30 , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , ADD Copper Finings .
STAND 1/2 Hr at Let Off THEN COOL A S A P To Pitching Heat
HOPS
1 St Hop Charge : To 29.575 Wort Litres @ 1.034
14 IBU Fuggles @ 5.5 % = 22 g
2 Nd Hop Charge : To 26.965 Wort Litres @ 1.037
16 IBU Fuggles @ 5.5 % = 24 g
3 Rd Hop Charge : To 25.145 Wort Litres @ 1.039.5
4 Goldings @ 6 % = 6 g
YEAST
Pitch with 114 g Weight of a LIVE YEASFuggT @ 15 c
Strain Reccomendation : White Labs : Melbourne Ale Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.043
2 M 15.5 1.041.5
E 16.5 1.040
3 M 17.5 1.038
E 20 1.034.5
4 M 20.5 1.020
E 21 1.017
5 M 15.5 1.014
E 13.5 1.013.75
6 M 13.5 1.013.5
7 M 13.5 1.013.5 Clear to 2 Nd F V
8 E 13 1.012
9 M 13 1.011.25
10 M 13 1.010.75
11 M 13 1.010.5
12 M 13 1.010.5 RACK & FINE TO DRAUGHT VESSEL .
STAND : 2 Days @ 13 - 19 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 WEEK @ 10 c THEN FULLY VENT and allow + 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
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