How Do All ,
Here`s a superb Stock Ale recipe from the U S A for you all to enjoy ; composed from the information contained in the 1900 - 1901 Brewing Book , which with the 1904 - 05 Book comprise the only known records from Amsdell`s Albany brewery ; Deposited with the helpful team at the World renowned Albany Institute of History & Art
1900 - 1901 , 1904 - 1905 Brewing Books , Call No MS - BND - 00019 .
If any blog readers are able to send photos of other Pre Pro brewing production records ,
Please get in touch , I`m keen to see more Pre 1919 U S brewing delights ,
Without further useless verbiage , Here`s todays Silenusian delight .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Amsdell Brewing & Malting Co and their successors in title
THIS RECIPE FOR 29.500 Wort Litres from Mash Tun AT 1.048 , 75 % Efficiency
WORT LITRES TO COPPER = 29.500 @ 1.056
Amsdell Brewing & Malting Co
Cnr of Jay , Dove & Lancaster Sts
Albany
New York
U S A
 |
| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
WINTER STOCK
Tuesday 11 Th October 1900
Brew No : 58
Original Gravity : 1.062.5 Racking Gravity : 1.016.5 Final Gravity : 1.013
I B U : 48 A B V : 6.9 %
MALTS
U S & Canadian Grist ;
Crisp Malt : Chevalier @ 34.5 % = 1.985 Kg
Canada Malting Co Ltd : 6 Row Malt @ 33.75 % = 2.090 Kg
U K & Irish Grist ;
Crisp Malt Chevalier @ 34.5 % = 1.985 Kg
Warminster Malt Marris Otter @ 33.75 % = 2.105 Kg
Australian & New Zealand Grist ;
Crisp Malt : Chevalier @ 34.5 % = 1.985 Kg
Barrett - Burston : (@ 3.5 EBC) Border Pale @33.75 % = 2.105 Kg
ADJUNCTS
FLAKED MAIZE @ 34.5 % = 2.115 Kg
+++ OAT HULLS @ + 5 % = 0.310 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale Liquor
Thoroughly pre warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ,
ENSURING the Liquor is at least 1 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 67 c AT 0 - + 40 Mins = 26.800 Litres
2 Nd Mash Heat : 70 c AT + 40 - + 70 Mins = 13.900 Litres
At 80 Mins ( TAPS ) Slowly open the Mash Tun valve and return OVER the Mash
ANY Cloudy / Turbid 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT ,
ONLY THEN ALLOW TO THE COPPER
SPARGING : At Clear Wort to the Copper + 15 Mins ( ( SLOW Run Off UNTIL + 15 M )
SPARGE @ 73 c = 15.400 Litres and at a Gravity of 1.005 , STOP TAPS and Collect Wort.
COLLECTION : At 1.005 , Stop Taps and Collect Wort in the Copper ; ADD LIQUOR ,
Reducing the Copper Gravity to 1.047.75, THEN CONDENSE to 1.048 on 29.50 W/ Litres.
As the Wort is being condensed , REMOVE any Scum / Detritus floating on the Wort Surface and at 1.048 ON 29.500 Wort L ( Post Scum removal ) , ADD the Glucose .
SUGARS
1.008 Invert Glucose @ 12.81 % = 0.790 Kg
1.003 PRIMINGS ( No 2 Invert ) @ 4.81 % = 0.250 Kg
COPPER
A 1 Hour Boil ON HOPS
At Let Off - 60 Minutes , ADD the 1 St Hop Charge and at Let Off - 30 , ADD the 2 Nd ; with the Copper Finings being added to the Copper at Let Off - 12 Minutes , then at Let Off , STAND 1/2 Hour.
After standing 1/2 Hour , COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.056
34 IBU Cluster @ 6.5 % = 55 g
2 Nd Hop Charge : To 27.920 Wort Litres @ 1.059
8 IBU Goldings @ 6 % a/a = 13 g
6 IBU Halleratau Heresbrucker @ 3.5 % a/a = 18 g
HOPS TO C . V : East Kent Goldings @ 6.5 % a/a = 10 g TO 25.700 BEER LITRES
YEAST
Pitch with 72 g Weight of a LIVE yeast @ 15 c
TO 26.260 Wort Litres in F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.062.5
2 E 19 1.042
3 M 20 1.034
4 E 20 1.028.5
5 M 18 1.028.5 SKIM
6 M 16.5 1.027 SKIM
E 14 1.025.75
7 M 14 1.025 ADD PRIMINGS
8 M 13.5 1.027.5
9 M 13.5 1.027.25
NOON 13 1.027 SKIM
10 M 12 1.026.75
11 M 10 1.026.5
12 M 10 1.026.5 SEND TO THE Conditioning Vessel ON HOPS
= 25.700 BEER Litres in Vessel .
CONDITIONING VESSEL
MATURE @ 10 - 12 C for 1 MONTH , Then COOL to 6 - 8 c and HOLD until at 1.018,
THEN ROLL and STILLAGE Then allow to 12 c AFTER STILLAGINGFOR 1 Week .
RACK TO DRAUGHT : At 1.016.5 at 13 - 14 c AND FINE ON RACKING ;
DRAUGHT
STAND : 1 WEEK 12 c
CELLAR : 10 c 1 Month
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 24 Hours BEFORE Quality Control .
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment