How Do All ,
Here`s a brilliant Pale Ale recipe from the West Riding for you all to try out ;
This time from the well known brewery of William Darley & Co of Thorne , Nr Doncaster .
This recipe is possible thanks to the efforts and assistance of the dedicated team at the re Opened City of Doncaster Archives on Chequer Road in Doncaster who were very helpful when I visited recently to look at the Wm Darley & Co Brewing Book 1881 - 1890 @ DY / DAR / 2 .
I hope that you all enjoy the recipe; If any readers have any Pre 1920`s Brewing Production Records from Yorkshire breweries in their collection Please get in touch if you`re able to allow me access , As I`m beginning to plan my next book ,loosley titled " Yorkshire Born & Brewed " ; It`ll cover the earliest known commercial brewing records and include a brief history of each of the breweries covered , some illustrations & Label photos ; I hope some readers will be able to assist my search for more Yorkshire beer history resources and look forward to hearing from you all .
Cheers 🍻
Edd
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Wm Darley & Co Ltd and their successors in title
This recipe for 29.500 Wort Litres to Copper @ 1.050 , 75 % Mash Efficiency
William Darley & Co
The Brewery
King Street
Thorne
Nr Doncaster
West Riding
Pale Ale
Tuesday 23 Rd December 1884
Gyle No : 82
Original Gravity : 1.057 Racking Gravity : 1.016 Final Gravity : 1.013
I B U : 50 A B V : 5.75 %
MALTS
Crisp Malt :
Chevalier 80 % = 5.185 Kg
Hana 20 % = 1.295 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins,
BEFORE Mashing In as Below , ENSURING that the Liquor is 1.5 " ABOVE the Plates.
1 St Mash Heat : 64 c AT 0 - + 40 Minutes = 14.540 Litres
2 Nd Mash Heat : 67 c AT + 40 - + 160 Minutes = 7.750 Litres
At 160 Minutes , Slowly Open the Mash Tun Valve and return OVER THE MASH any Cloudy / Turbid 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN Send Wort to the Copper
SPARGING : At Clear Wort to the Copper + 10 Minutes , SPARGE @ 72 c = 21.550 Litres , AND at
a Gravity of 1.005 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.049.75 ,
THEN CONDENSE to 29.350 Wort Litres in the Copper @ 1.050 ; Taking care to remove any Scum / Detritus from the Wort surface BEFORE STARTING THE BOIL CLOCK @ 1.050 .
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes then at Let Off - 90 Minutes ,
ADD the 2 Nd Hop Charge then at Let Off - 45 Minutes @ 1.058 ON 24.985 Wort Litres in Copper ;
ADD 3.155 Litres of LIQUOR , Reducing the Gravity to 1.051.5 , then at Let Off - 30 Minutes ,
ON 27.300 Wort Litres @ 1.053 , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the 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 @ 1.050
18 IBU Fuggles @ 5.5 % = 46 g
2 Nd Hop Charge : To 27.590 Wort Litres @ 1.053
15 IBU Fuggles @ 5.5 % = 26 g
3 Rd Hop Charge : TO 27.300 Wort Litres @ 1.053
10 IBU Goldings @ 6 % = 16 g , 7 IBU French Fuggles @ 3.8 % = 17 g
YEAST
Pitch 142 g Weight of a LIVE YEAST @ 15 c
TO 25.240 Wort Litres @ 1.057 AT 15 c Yorkshire Square Type Strain
ATTENUATION
DAY Hour Heat Gravity RACKING
1 P 15 1.057
2 M 15.5 1.053.5
E 16 1.050
3 M 18 1.044
E 18.5 1.036
4 M 19 1.030
E 19.5 1.024
5 M 18 1.020
E 16.5 1.018.5
6 M 15.5 1.019.5
E 15.5 1.016.5
7 M 14 1.016
E 14 1.016
8 M 14 1.016 RACK TO DRAUGHT VESSEL .
STAND : 1 WEEK @ 12 - 14 c
CELLAR : 2 Months at 10 c THEN ADD FININGS and Roll Well .
STILLAGE : 1 Week @ 10 c
Cheers All and Happy Brewing ,
Edd
PS : Look out for a special historic Australian recipe on Thirsday 🍻
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