Saturday 4 March 2023

AMSDELL BREWING & MALTING Co : PORTER 1900

 How Do All , 

This historic Porter recipe is the first I`ve written from a known commercial brewery which includes the use of ingredients which were a common feature of many sections on Porter & Stout in  Brewing manuals of the early 19 Th Century ; Liquorice Root , Grains of Paradise and Capsicum ; though mercifully this Porter is free from most of the other noxious substances such as Wormwood and Hartshorn which were sometimes a common feature of ingredients in  reccomendations for brewing Porter as ibid .

As with previous recipies where a high proportion of Flaked Maize is present in the Grist , I`ve included the Oat Hulls as an  aid to Mash Run Off . 

This recipe C Edd Mather 2023 

                        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 
                             The Amsdell Brewing & Malting Company and their successors in title

         This recipe for 30.115 Wort Litres to Copper AT 1.058.5 , 75 % Mash Efficiency Assumed 

Amsdell Brewing & Malting Co 
Jay . Dove & Lancaster Sts
Albany
New York 
U S A 
                                 PORTER 
                                Thursday 20 Th December 1900 
                                                Brew No : 101 
            Original Gravity : 1.072.5 Bottling Gravity : 1.021.5 Final Gravity : 1.019
                                          I B U : 50             A B V : 7.1 %  

                                                MALTS & ADJUNCTS
Simpson`s Malt :
                              35    %  Best Pale Ale @ 4.5 ebc = 2.690 Kg
Crisp Malt :
                              36.5 %  Chevalier                         = 2.890 Kg
French & Jupps :
                                 6.5 % Black Malt                        = 0.565 Kg 

FLAKED MAIZE  22.0 %                                           = 1.665 Kg 

OAT HULLS    +++ 5  %                                             = 0.390 Kg 

                                 MASHING , SPARGING & COLLECTION 
     Use a Porter / Stout Liquor Profile and Thoroughly Pre Warm the Mash Tun to 90 c , - 10 Mins, 
                BEFORE Mashing In ; ENSURING that the Liquor is 1.5 " ABOVE the Plates
                                   1 St   Mash Heat : 66 c @ 0 - + 40 Mins = 24.500 Litres 
                                   2 Nd Mash Heat : 69 c + 40 - + 70 Mins = 16.400 Litres 
At 70 Mins , Clear Wort by return OVER the Mash until CONSISTENTLY CLEAR & BRIGHT ,
Only then allow to the Copper .
SPARGING : At Clear Wort to Copper + 10 - 15 Minutes = 30 . 000 Litres @ 74 - 72 c ;
At a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.058.5 ;
                   THEN ADD The Copper Adjuncts AND SUGARS , then CONDENSE TO 1.066.5 
                                                   ON 30.000 Wort Litres IN COPPER .

NB : Remove any Scum or Detritus floating on the Wort Surface BEFORE adding Sugars & Adjucts.

                                                    COPPER ADJUNCTS 
                                                Liquorice Root    = 15.25 g
                                                Capsicum             =   0.3 g
                                                Grain of Paradise =   0.3 g 

                                                             SUGARS 
                                        1.005.25 No 3 Invert @ 7.25 % = 0.500 Kg 
                                        1.001.75 Glucose       @ 3.45 % = 0.245 Kg

                                                                     COPPER
A 1 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 60 Minutes then at Let Off - 30 Minutes ,
ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ;
STAND Copper 1o Minutes before Re Circulating for 5 - 10 Minutes THEN STAND 1/2 Hour ,
                                    BEFORE COOLING A S A P  TO PITCHING HEAT 

                                                                       HOPS
                                     1 St Hop Charge : To 30.000 Wort Litres @ 1.066.5 
                            18 IBU  Saazer @ 3.5 % = 58 g , 7 IBU Cluster @ 6.5 % = 13 g 

                                    2 Md Hop Charge : To 28.150 Wort Litres @ 1.069 
                            18 IBU Saazer @ 3.5 % = 58 g , 7 IBU Cluster @ 6.5 % = 12 g 

HOPS TO C . V : 4 g Cluster , 10 g Saazer : TO 25.600 Beer Litres in Vessel .

                                                                      YEAST
                                    Pitch with 54 g Weight of a LIVE YEAST @ 14.5 c 
                                               To 26.300 Wort Litres @ 1.072.5 

                                                       ATTENUATION 
DAY    Hour    Heat    Gravity                              REMARKS 
   1            P         15.5       1.072.5   
   2            M       17           1.070        DROP TO 2 Nd F V = 26.000 Wort Litres in 2 Nd FV 
                 E        18.5        1.060 
   3            M       20           1.048
                 E        20           1.032
   4            M       19.5        1.030 
                 E        16.5        1.026       ADD 1.006.75 of Malt Extract = 0.580 Kg 
   5            M       16           1.030
                 E        14.5        1.028.5 
   6            M       14           1.028
                 E        14           1.028      SEND TO Conditioning Vessel ON HOPS = 25.600 Beer Litres .

STAND : 13 - 12 c FOR 2 WEEKS , Vent Excess C O 2 as required .

CELLAR : 6 c FOR  6 Months , then STILLAGE the C V and slowly allow to 12-13 c .

BOTTLING : At 12-13 c @ 1.022 , FULLY VENT C . V and allow the temperature to 14 - 15 c 
                       Bottle CLEAR & BRIGHT @ 15 c 1.021.75 - 1.021.5 

                       STAND : 1 WEEK @ 12 - 14 c 

                       CELLAR : 1 Month @ 12 c then 3 - 6 Months @ 6 - 8 c  
STAND 1 Week at 12 c BEFORE Quality Control 

Cheers All and Happy Brewing ,

Edd 



No comments:

Post a Comment