How Do All ,
Thanks to the assistance of the team at Westv Yorkshire Archives , Morley ( On my 1 St visit ! )
I`m able to bring you this superb Pale Ale from the noted Leeds brewery of Joshua Tetley & Sons Ltd.; From the Brewing Book May - September 1916 Catalogue Ref No : ACC 1903 No 53
I hope that you all enjoy this one ; It`s for TWO versions of the same beer at different gravities with the differnce point being the AMMOUNT OF LIQUOR that`s ADDED to the Copper at the appropriate point in the boil ( As outlined below ) .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Joshua Tetley & Sons Ltd and their successors in title
Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire
PALE ALE
Wednesday 7 Th June 1916
Original Gravities : 1.059 Racking Gravity : 1.013 Final Gravity : 1.010
1.054 Bottling Gravity : 1.012.75
I B U : 52 A B V : 6.25 %
5.75 %
MALTS
Warminster Malt :
Plumage Archer @ 50.25 % = 2.545 Kg
Maris Otter @ 6.25 % = 0.430 Kg
Crisp Malt :
Chevalier @ 41.25 % = 2.095 Kg
MASHING
Use a Pale Ale Liquor and Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ;
MASH : 120 Minutes @ 66 c = 13.615 Litres
At Taps = 120 Minutes , Slowly Open the Mash Tun Valve and RETURN OVER THE MASH ,
Any Cloudy / Turbid 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN
Allow tio the Copper .
SPARGING
Sparge AT Clear Wort to Copper + 10 Minutes @ 74 c = 27.885 Litres
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper
COLLECTION
At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.038.75 ;
THEN CONDENSE TO 1.039 ON 29.500 Wort Litres
GOLDEN CANE SUGAR
1.054 ( DRAUGHT ) 1.006.5 @ 12.04 % = 0.410 Kg
1.059 ( Bottled Version ) 1.006.75 @ 11.45 % = 0.400 Kg
COPPER
A 2 1/2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 150 Minutes , Then @ Let Off - 90 Minutes
ADD the 2 Nd Hop Charge . AT LET OFF - 25 Minutes ON 21.035 Wort Litres in Copper @ 1.052 ;
FOR DRAUGHT Version : ADD 4.110 Litres of LIQUOR to the Copper , REDUCING the Gravity
TO 1.043.5 ON 25.145 Wort Litres in Copper , Then ADD the DRAUGHT version Sugars .
FOR BOTTLED VERSION : At 21.035 W/Litres in Copper @ 1.052 , ADD 1.635 Litres of Liquor ,
REDUCING the Gravity to 1.048.25 ON 22.670 Wort Litres @ 1.048.25 , THEN ADD SUGARS .
At Let Off - 12 Minutes , ADD the Copper Finings .
STAND 1/2 Hour at Let Off BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.039
17 IBU French Fuggles @ 3.8% a/a = 40 g , 17 IBU East Kent Goldings @ 6.5 % = 12 g AND
Brewer`s Gold @ 6.5 % = 12 g
2 Nd Hop Charge : To 24.910 Wort Litres @ 1.045
10 IBU French Fuggles @ 3.8 % = 21 g . 4 IBU East Kent Goldings @ 6.5 % = 5 g ,
4 IBU Brewer`s Gold @ 6.5 % = 5 g
RACKING HOPS : Draught Version = 22.700 Beer Litres IN VESSEL
3 g EACH of French Fuggles and East Kent Goildings
Bottled Version = 20.300 Beer Litres IN C . V
5 g EACH of French Fuggles and East Kent Goildings
YEAST
DRAUGHT VERSION : 23.130 Wort Litres @ 1.054 = 112 g LIVE BARM @ 16 c
BOTTLED VERSION : 21.020 Wort Litres @ 1.059 = 100 g LIVE BARM @ 16 c
Reccomended Strain Type : Yorkshire SQUARE Type
ATTENUATION
BOTTLED DRAUGHT
DAY Hour Heat Gravity Hour Heat Gravity
1 P 16 1.059 P 16 1.059
2 M 17 1.056.5 17.5 1.056
E 18 1.047 18 1.050
3 M 19.5 1.042 19 1.045
E 20.5 1.036 19.5 1.040
4 M 19 1.030 21 1.034
E 18 1.026 COOL 20 1.028
5 M 15 1.023 19.5 1.022 CLEAR To 2 Nd F V
E 13 1.020 17 1.016
6 E 13 1.020 14 1.014.25
7 E 13 1.020 TO Bottling C . V 7 M 14 1.013
E 14 1.013
BOTTLED : To A STILLAGED C . V @ 1.018 ;
Mature @ 10 - 12 c UNTIL AT 1.013.25 Then FULLY VENT and ALLOW to 13 - 14 c
BOTTLE CLEAR & BRIGHT @ 1.012.75 , Then STAND 1 Week @ 13 c
CELLAR : 3 MONTHS @ 10 c THEN STAND 1 week @ 12 c BEFORE Q . C
DRAUGHT : Rack to Draught @ 1.013 AT 14 c then STAND 1 WEEK @ 12 - 13 c
CELLAR : 10 c FOR 2 Months , then 6 c FOR 3 Months THEN ADD FININGS and Roll Well .
STILLAGE : 1 WEEK @ 10 c THEN FULLY VENT and allow + 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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