How Do All ,
I`ve been taking a break from my analysis of the 1892 - 1894 Brewing Book of Henry Bentley & Co Ltd so, decided to continue with my examination of the Amsdell Brewing & Malting Company 1900 - 1905 deposited with the halpful folks at The Albany Institute of History & Art , Cat No MS/BND/00019 , with grateful thanks to Craig Gravina for sending me the records photos .
Whilst looking at the 1901 records , I noticed that there`s an ALL MALT brewing of Polar in that set ;
So here`s a recipe for a classy all malt U S Historic beer . I hope that you all enjoy it .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Amsdell Brewing & Malting Co and their successors in title.
Amsdell Brewing & Malting Co
Cnr of Jay , Dove & Lancaster Sts
Albany
New York
U S A 
POLAR
Tuesday 11 Th June 1901
Brew No 195
Original Gravity : 1.055.5 Bottling Gravity : 1.015.75 Final Gravity : 1.013
I B U : 30 A B V : 5.6 %
MALTS
CANADA :
Malting Company of Canada ;
16 % 6 Row Malt 0.855 Kg
41.5 % Bow Valley Select Malt 2.225 Kg
42.5 % New Englander Malt 2.280 Kg
U S A :
Valley Malt :
16 % Pilsener Malt 0.860 Kg
41.5 % Light Munich 2.225 Kg
42.5 % Pale Ale Malt 2.280 Kg
AUSTRALIA & NEW ZEALAND :
16 % Barrett - Burston 0.855 Kg
Border Pale Ale @ 3.5 ebc
Voyager Craft Malt
41.5 % Veloria Schooner 2.225 Kg
42.5 % Pale Compass 2.280 Kg
U K & IRELAND
Warminster Malt :
16 % Low Colour Maris Otter 0.860 Kg
41.5 % Maris Otter 2.225 Kg
42.5 % Plumage Archer 2.270 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale liquor , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes before Goods In ;
Ensuring that the Liquor is 2 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 63 c At 0 - + 45 Mins = 17.550 Litres
2 Nd Mash Heat : 66 c At + 45 - + 70 Mins = 8.865 Litres
At Taps ( 70 Mins ) , Clear Wort by return OVER the Mash UNTIL CONSISTENTLY CLEAR ,
Only then send to the Copper .
SPARGING
At Clear Wort to the Copper + 10 - 15 Minutes @ 72 c = 22.160 Litres , and at a gravity of 1.005 ,
STOP TAPS and Collect the Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Copper Gravity to 1.045.5,
THEN CONDENSE to 1.045.75 ON 26.645 Wort Litres in the Copper ; THEN ADD 1 St Sugars.
SUGARS
1 St Sugar Charge : To 26.645 Wort Litres @ 1.045.75
1.005.25 Invert Glucose @ 9.46 % = 0.460 Kg
2 Nd Sugar Charge : To 26.795 Wort Litres @ 1.051
1.002.5 No 2 Invert @ 4.51 % = 0.210 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Mins, then at Let Off - 35 Minutes ,
ON 25.335 Wort Litres in Copper @ 1.053.5 , ADD 2.050 Litres of LIQUOR , Reducing the Copper Gravity to 1.049.5 ON 27.385 Wort Litres in Copper , then at Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 10 Minutes ON 27.050 Wort Litres in Copper @ 1.051.5 , ADD 2 Nd Sugars .
At Let Off , STAND 1/2 Hour BEFORE COOLING A S A P .
HOPS
1 St Hop Charge : To 26.500 Wort Litres in Copper @ 1.051.25
22 IBU Cluster @ 6.5 % a/a = 30 g
2 Nd Hop Charge : To 27.050 Wort Litres in Copper @ 1.050
4 IBU Goldings @ 6 % a/a = 6 g
4 IBU Hallertau Heresbrucker @ 3.5 % a/a = 11 g
YEAST
Pitch 46 g Weight of a LIVE YEAST @ 15.5 c
To 26.295 Wort Litres in F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.055.5
2 M 17.5 1.051 DROP to 2 Nd F V
E 19.5 1.040 26.000 Wort Litres in F . V
3 M 20 1.034
E 20 1.023 SKIM
4 M 20 1.021.5
E 16 1.020.5
5 M 9 1.020
E 6 1.019.5
6 M 6 1.019.5 SEND TO C . V = 25.600 Beer Litres .
STAND : At 6 c for x Time UNTIL @ 1.016.75 , THEN Fully Vent .
BOTTLING : BRIGHT & CLEAR At 1.015.75
STAND : 1 WEEK @ 13 c
CELLAR : 2 Months at 10 c then stand 1 Week at 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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