How Do All ,
Here`s an X Ale from the brewing journal of C F Tetley 1870 - 1872 , Cared for by the dedicated and helpfull team at West Yorkshire Archives ( Morley Branch ) , Cat No : WYL 756 / Box 59 ; As with other beers from this record , I`m currently unable to identify the brewery Charles Francis was a Pupil Brewer at ; Though as per other blogposts from this resource , I`m reasonably certain it`s a London brewery due to the mention of the use of London brewer`s yeasts such as Barclay - Perkins .
A small favour to ask ; If any blog readers are able to help my research by spending a bit of time researching on my behalf at either London Metropolitan Archives or , Westminster City Archives or if any readers based near any UK or other archives I`m sadly unable to visit ( Pro Tem ) , I`d be happy to supply some recipies based on the records photos in return :
Eg : 1 full day`s research would provide you with 12 beautiful historic beer recipies for Homebrewing, If you`re able to help ;please leave a comment below or pop me message .
This recipe C Edd Mather 2023
THIS RECIPE FOR 30.000 Wort Litres to Copper @ 1.041 , 75 % Mash Efficiency assumed
X ALE
Thursday 2 Nd May 1872
Brew No : 88
Original Gravity : 1.055.5 Racking Gravity : 1.012.5 Final Gravity : 1.009
I B U : 30 A B V : 6 %
MALTS
Crisp Malt :
95 % Chevalier = 5.155 Kg
French & Jupps :
3.25 % Brown Malt = 0.200 Kg
1.75 % Amber Malt = 0.110 Kg
MASHING , SPARGING & COLLECTION
Use a Soft LIQUOR and thoroughly Pre Warm the mash tun to 90 c , - 10 Mins BEFORE Goods In ;
ENSURING the Liquor is 2 " ABOVE the Plates
1 St Mash Heat : 64 c At 0 - + 30 Mins = 11.750 Litres
2 Nd Mash Heat : 67 c At + 30 - + 150 Mins = 2.80 Litres
At + 150 Minutes , Slowly open the Mash Tun valve and return any turbid / cloudy 1 St runnings
OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .
SPARGING : At Clear Wort to Copper + 10 Minutes , Sparge @ 70 c = 21.860 Litres , and at a runnings gravity of 1.004.5 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection of the Wort in Copper ; ADD Liquor , reducing the Copper Gravity to 1.040.75 ,
THEN CONDENSE TO 1.041 ON 30.000 Wort Litres IN COPPER
COPPER
BOIL SHARPLY FOR THE 1 St Hour of the BOIL
A 1 3/4 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 60 Mins ,
ADD the 2 Nd Hop Charge and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND Copper 1/2 Hr ,
THEN COOL A S A P to Pitching Heat.
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.041
12 IBU Fuggles @ 5.5 % a/a = 20 g
2 Nd Hop Charge : To 24.145 Wort Litres @ 1.049
9 IBU Hallertau Heresbrucker @ 3.5 % a/a = 21 g
3 Rd Hop Charge : To 22.670 Wort Litres @ 1.052
9 IBU East Kent Goldings @ 6.5 % a/a = 11 g
YEAST
Pitch with 100 g Weight of a LIVE YEAST @ 15.5 c
Reccomendation : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.055.5
2 M 16.5 1.052
E 18.5 1.045
3 M 19.5 1.035
E 20.5 1.028
4 M 21 1.020
E 21 1.017 SKIM
5 M 19 1.014.5 SKIM
E 16.5 1.013 SKIM
6 E 15.5 1.012.5
7 E 15 1.012.5 Rack & Fine to Draught container .
STAND : 2 Days @ 15 - 19 c Alt : 1 Week at 13 c .
CELLAR : 3 Weeks @ 10 c .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
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