How Do All ,
Here`s a Pale Ale from the Brewing Journal of Charles Francis Tetley 1870 - 1872 , deposited with the ever helpfull team at West Yorkshire Archives in Morley as part of the Joshua Tetley & Sons Archives , Catalogue No : ACC 1890 / Box 54 .
The book covers brewings of :both Pale and X Ale , Porter , Stout and X X ; X X & X X X Stock Ales .
The range of beers as entered in this source don`t tally with the corresponding Tetley beers of the same period ; References to the use of London brewer`s yeasts such as Barclay - Perkins as well as the disparity between the original and attenuation gravities of the beers in question , lead me to the conclusion that this Brewing Journal is a ` Pupil Brewer`s ` as opposed to a statutory record of production and NOT a record of brewing at Leeds .
This recipe C Edd Mather 2023
This recipe for 30.000 Wort Litres to Copper @ 1.044 , 7F % Mash Efficiency
PALE ALE
Brew No : 98
Thursday 30 Th May 1872
Original Gravity : 1.055.25 Bottling Gravity : 1.009.5 Final Gravity : 1.007
34 I B U 7.5 % A B V
MALT
Crisp Malt : Chevalier @ 100 % = 5.825 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale liquor and thoroughly Pre Warm the mash tun to 90 c - 10 Mins BEFORE goods in ;
ENSURING that the LIQUOR is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 65 c 0 - + 30 Mins = 12.525 Litres
2 Nd Mash Heat : 66 c + 30 - + 150 Mins = 3.150 Litres
3 Rd Mash Heat : 67 c + 150 - + 180 Mins = 11.250 Litres
At Taps , slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings OVER the mash until CONSISTENTLY CLEAR & BRIGHT , only then allow to the Copper .
SPARGING : At Clear Wort to the Copper + 10 - 15 Mins @ 72 c = 24.470 Litres ; At a gravity of 1.005 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION
At Ciollection , ADD Liquor to the Copper , reducing the gravity to 1.043.75 , then CONDENSE
to a gravity of 1.044 ON 30.000 Wort Litres in Copper .
N B : Take care to remove any detritus or scum floating on the Wort surface BEFORE starting the Boil Clock @ Let Off - 105 Minutes .
SUGAR
1.009 Malt Extract @ 16.29 % = 0.720 Kg
COPPER
A 1 3/4 hour boil ON HOPS , 1 St Charge @ Let Off - 105 , then at Let Off - 90 Mins + 2 Nd Hops ,
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 30 Minutes , ADD 4 Th Hops .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour then COOL A S A P.
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.044
12 IBU Brewer`s Gold @ 6.5 % a/a = 18 g , 6 IBU Saazer @ 3.5 % = 16.5 g
2 Nd Hop Charge : To 28.175 Wort Litres @ 1.045.5
4 IBU Goldings @ 6 % a/a = 11 g
3 Rd Hop Charge : To 26.745 Wort Litres @ 1.049
5 IBU Goldings @ 6 % a/a = 7.5 g , 2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 7.5 g
4 Th Hop Charge : To 25.105 Wort Litres @ 1.052
2 IBU Halleratu Heresbrucker @ 3.5 % a/a = 5 g
YEAST
Pitch with 180 g Weight of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.055.25
2 M 16.5 1.052
E 18 1.044 Drop to 2 Nd F V = 24.100 Wort Litres in 2 Nd F V
3 M 20 1.034
E 21.5 1.023
4 M 22 1.016
E 22 1.012
5 M 20.5 1.011.25 SKIM
E 18 1.010.75
6 M 18.5 1.009.5
7 M 18 1.008.25 Lt SKIM
E 18 1.007.5 ADD Malt Extract Primings
8 M 17 1.015.5
E 16.5 1.014.5 SKIM
9 M 14 1.014.25 SKIM
E 13.5 1.014
10 E 12 1.014
11 E 12 1.014 SEND TO Conditioning Vessel = 23.700 Beer Litres ( Approx )
MATURATION :
In C . V @ 13 c for 1 week , then to 8 c UNTIL @ 1.010.5 then STILLAGE VESSEL
STILLAGE : After stillaging the C V , allow 2 week @ 10 c then FULLY VENT C V and allow to 14 c
BOTTLING : BRIGHT & CLEAR @ 14 - 15 c at 1.009.75 - 1.009.5 ; STAND 2 Days 15 - 19 c
CELLAR : 2 Months at 10 c MINIMUM , then stand 1 week @ 12 c BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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