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
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