How Do All ,
Here`s a X X Ale from Frederick Bailey & Co`s Star Brewery in Cambridge for you all to try out ;
The malt number or type is , regrettably just given as a Quarters used weight ulike those brings of other beers in the latter pages of this book which are given by the variety of malts and , Quarters used ;
EG : X X X 25 Th October 1886 : Gyle No 36 1.067.25 - 1.012 Final Gravity : 7 % ABV , 36 IBU
11 Qrs No 6 @ 50 % 6 Qtrs Sugar @ 1.012.5 = 18.59 %
8 Qrs No 3 @ 36.5 %
3 Qrs No 4 @ 13.5 %
I hope that you all enjoy the recipe , It`s also one with only 3 specific mentions of it being produced throughout the 1881 - 1889 period covered by the source, The Private Brewing Book of H H Tebbutt 1881 - 1889 , deposited with the helpfull team at Cambridgeshire Archives along with other records
( Financial & General Ledgers ) from the 1870`s as an Un Catalogued Accession .
I`m also greatly obliged to the team at Greene King Ltd for sponsoring the reprographics costs ;
Cheers guys 🍻 I really appreciate your assistance with my research .
The Malts used in the recipe are ones I`ve chosen to replicate the flavours and colours used by malts used in the period covered by the book .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Frederick Bailey & Co and their successors in title .
This recipe for 24.250 Wort Litres to Copper @ 1.048.5 ; 75 % Mash Efficiency
Frederick Bailey & Co
The Star Brewery
Newmarket Road
Cambridge
Gyle No : 19
Monday 17 Th October 1881
Original Gravity : 1.052.75 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 36 A B V : 6 %
MALTS
Crisp Malt :
Chevalier 50 % = 2.600 Kg
Hana 15 % = 0.775 Kg
Simpson`s Malt :
Best Pale Ale 35 % = 1.810 Kg
MASHING
Use a Pale Ale liquor , and Thoroughly pre warm the mash tun @ 90 c - 10 Minutes BEFORE
Mashing In ; ENSURING that the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 65 c @ 0 - + 135 Mins = 11.150 Litres
2 Nd Mash Heat : 67 c @ + 135 Mins - + 165 Mins = 8.140 Litres
3 Rd Mash Heat : 70 c @ + 165 Mins - + 195 Mins = 5.060 Litres
At + 195 Minutes , slowly open the Mash Tun valve and return any Turbid / Cloudy 1 St Runnings ;
UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then Cast to Copper .
SPARGING
Sparge at Clear Wort to Copper + 10 Minutes @ 77 c = 20.050 Litres , then 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 1.048.25 ,
THEN CONDENSE TO 1.048.5 ON 24.250 Wort Litres in the Copper .
SUGARS
1.012.5 No 1 Invert Sugar @ 13.28 % = 0.655 Kg
COPPER
A 2 Hour boil ON HOPS : 1 St Hop Charge @ Let Off - 120 .
At Let Off - 65 Minutes @ 1.054.5 on 21.425 Wort Litres ADD 8.325 Litres of Liquor ;
Reducing the Gravity to 1.039.25 ON 29.590 Wort Litres , THEN ADD the No 1 Invert Sugar .
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the
Copper Finings and at Let Off ; STAND 30 Minutes before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 24.250 Wort Litres @ 1.048.5
15 IBU Fuggles or Sussex @ 5.5 % a/a = 22 g
2 Nd Hop Charge : To 29.590 Wort Litres @ 1.046.5
13 IBU Goldings @ 6 % a/a = 21 g
YEAST
Pitch with 120 g Weight LIVE YEAST @ 18 c
To : 25.610 Wort Litres @ 18 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.052.75
2 M 22.25 1.050
E 24 1.034
3 M 25 1.026.5
E 20 1.022
4 M 18 1.018
E 16 1.015
5 M 16 1.013
E 15.5 1.012
7 M 15 1.011.5
E 14.5 1.011.25
8 NOON 13.5 1.011.25 RACK AND FINE to DRAUGHT VESSEL
STAND : 1 Week @ 13 c
CELLAR : 1.5 Months @ 8 - 10 c
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow + 12 Hours before Q . C
Cheers All and Happy Brewing
Edd
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