ROBINSON & TEBBUTT : J B A

 How Do All ,

Here`s a rare recipe from a Cambridge brewery for you all to try out ; from the Granta Brewery in Newnhan which H H Tebbutt was a partner in along with another Ex Star Brewery brewer , 

F K Robinson from Mid - Late 1889 until the partnership was dissolved on the 23 Rd February 1897 .

 H H Tebbutt was to progress to a partnership with H B Bailey , son of Frederick Bailey at ,

The Panton Brewery , Panton St ; Cambridge in the same year , the brewery was founded in 1869 by Charles Lloyd Davis and in 1887 B W Beales was the owner until the brewery was bought by H B Bailey & H H Tebbutt in 1897 .

The Panton Brewery continued under " B & T "`s  stewardship until it`s purchase , along with 48 Pubs in 1925 by Greene , King & Sons Ltd and continued brewing until the 1950`s .

This recipe C Edd Mather 2023 

     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THEIR OWNER

Robinson & Tebbutt 

Granta Brewery

Newnham

Cambridge 

                                                                  J  B  A 

                                           Wednesday 4 Th September 1895

                                                        Gyle No : 118 

                      Original Gravity : 1.066 Racking Gravity : 1.015 Final Gravity : 1.012 

                                                I B U : 46                   A B V : 6.75 % 

                                                        MALTS  &  ADJUNCTS   

Warminster Malt :

                             Plumage Archer             26.75 % = 1.965 Kg

Crisp Malt :

                             Chevalier                        26.75 % = 1.965 Kg 

Simpsons Malt :

                             Best Pale Ale @ 4.5 ebc 26.75 % = 1.960 Kg 

                             FLAKED RICE              19.75 % = 1.385 Kg

                          +++ OAT HULLS                 5     % = 0.370 Kg

                                           MASHING , SPARGING & COLLECTION 

     Use a Pale Ale liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE Goods In ,

                                   ENSURING that the Liquor is at least 1.5 " ABOVE the Plates .

                             1 St   Mash Heat : 63.5 c       @         0 - + 135 Minutes = 18.275 Litres 

                             2 Nd Mash Heat : 66.5 - 57 c @ + 135 - + 195 Minutes =   7.340 Litres

 At + 190 Minutes , slowly open the Mash Tun Valve and return any turbid / cloudy 1 St Runnings OVER THE MASH Until BRIGHT & CLEAR then ONLY , ALLOW to the Copper .

SPARGE : At Clear Wort to the Copper + 10 - 15 Minutes , @ 76 c = 36.315 Litres UNTIL 1.006 ;

THEN STOP TAPS AND COLLECT WORT IN COPPER .

COLLECTION : At Collection , ADD Liquor to the Copper , reducing the Gravity to 1.055.75 ,

               THEN CONDENSE to a Gravity of 1.056 ON 29.750 Wort Litres in the Copper . 

                                                                   COPPER 

A 2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 120 , then at Let Off - 90 Minutes ,

ADD the 2 Nd Hop Charge then at Let Off - 63 Minutes , ON 26.725 Wort Litres in Copper 

AT 1.062 , ADD 1.480 Litres of Liquor , reducing the Gravity to 1.058.75 , THEN @ Let Off - 60

Minutes , ADD the 3 Rd Hop Charge . AT Let Off - 12 Minutes , ADD the Copper finings and 

At Let Off , STAND the Copper 1/2 Hour then COOL A S A P to Pitching Heat .

                                                                      HOPS

                                      1 St Hop Charge : TO 29.750 Wort Litres @ 1.056   

                                                   16 IBU Goldings @ 6 % a/a = 28 g 

                              

                                      2 Nd Hop Charge : TO 28.155 Wort Litres @ 1.059 

                                                   24 IBU Goldings @ 6 % a/a = 41 g 

                                      3 Rd Hop Charge : TO 26.415 Wort Litres @ 1.066 

                         3 IBU Goldings @ 6 % = 6 g , 3 IBU Fuggles @ 5.5 % a/a = 6.5 g

                                                                     YEAST

                                          Pitch with 68 g Weight of a LIVE YEAST @ 14 c 

                                                             ATTENUATION

DAY   Hour   Heat  Gravity                   REMARKS 

    1          P         14       1.066

    2          M        16.5    1.063

                E         16.5    1.058

    3          M        16.5    1.052

                E         17.5    1.046 

    4          M        19.5    1.039

                E         21       1.035

    5          M        22       1.031

                E         16       1.026.5   DROP TO  CLEARING VESSEL and COOL TO 13 c 

    6          M        13       1.016.5

                E         13       1.016 

    7          M        13       1.015      

                E         13       1.015       Rack to DRAUGHT Vessel .

STAND : 1 WEEK @ 10 c then COOL TO 6 c 

CELLAR : 6 WEEKS @ 6 - 8 c then ADD FININGS and ROLL WELL .

STILLAGE : 2 Weeks  @ 10 c THEN FULLY VENT and allow + 12 - 18 Hours BEFORE Q.C 

Cheers All and Happy Brewing ,

Edd