How Do All ,
Some keen blog readers may have seen my appeals for assistance in accessing Old Brewing Records in previous blog posts ;
Well thanks to the efforts of Hai Pham over in Western Australia ,who took the time to visit The State Library of Western Australia ,where the original brewing records are deposited ;
Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916
If any other blog readers are able to help with my beer history research by sending photos of old Australian or other brewing records in archives I`m sadly unable to visit ( Pro Tem ) ,
please get in touch through the contact box on the main blog page , I`d love to hear from you .
This recipe C Edd Mather 2023
THIS RECIPE FOR 13.000 Wort Litres from Mash Tun @ 1.033.75 , 75 % Efficiency
FOR 31.010 Wort Litres to Copper @ 1.033.75
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
EMU Brewery Ltd and their successors in title
E M U Brewery Ltd
Mounts Bay Road
Perth
Western Australia
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| Photo of the brewery : State Library of Western Australia Collections |
X
Friday 22 Nd August 1915
Brew No : 16
Original Gravity : 1.041 Racking Gravity : 1.016 Final Gravity : 1.013
I B U : 20 A B V : 4 %
MALTS
AUSTRALIA ;
Barrett - Burston Malt :
50 % Vic Ale Malt @ 7 ebc = 0.965 Kg
28 % Border Pale @ 3.5 ebc = 0.545 Kg
14.75 % Vienna Malt = 0.280 Kg
7.25 % Wheat Malt = 0.135 Kg
Alt : Joe White Malt : Trad Ale Malt @ 50 % = 0.965 Kg
U K & IRELAND ;
Warminster Malt :
28 % Plumage - Archer = 0.545 Kg
14.75 % Vienna Malt = 0.280 Kg
7.25 % Wheat Malt = 0.135 Kg
Crafty Maltsters :
50 % Pop`s Pale Ale Malt = 0.965 Kg
Alts : Malting Company of Ireland : Irish Ale Malt / - Crisp Malt : Scottish Ale Malt
MASHING , SPARGING & COLLECTION
Use a Pale Ale type Liquor and thoroughly Pre Warm the mash tun to 90 c , - 10 Mins BEFORE ,
ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 61 c At 0 - + 30 Mins = 4.825 Litres
2 Nd Mash Heat : 67 c At + 30 - + 90 Mins = 0.965 Litres
3 Rd Mash Heat : 70 c At + 90 - + 120 Mins = 0.965 Litres
AT 120 Mins , Slowly open the mash tun valve and return any 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 Minutes @ 74 - 71 - 68 c = 9.340 Litres ;
@ a Gravity of 1.004 , STOP TAPS and begin the 1 St Collection of Wort in the Copper
1 St COLLECTION : At 1.004 as ibid , Stop the Taps and collect wort ; ADD LIQUOR to the Copper ,
Reducing the Gravity to 1.033.75 AND REMOVE ANY EXCESS WORT ;
So that the Wort Volume at 1 St Collection Point IS 13.000 Wort Litres in Copper .
2 Nd COLLECTION : PREPARE 18.910 Litres of LIQUOR and BOIL 1/4 Hour before addition .
After you`ve collected 13.000 Wort Litres in the Copper @ 1.033.75, ADD the 18.910 Litres of Liquor to the Copper , REDUCING the Copper Gravity to 1.016.25 ,
THEN ADD THE CANE SUGAR AND CONDENSE to 1.034 ON 31.670 WORT LITRES
NB : Take care to remove any scum or detritus floating on the Wort Surface BEFORE adding the
first Hop Charge at Let Off - 105 Minutes .
SUGARS
1.020 White Cane Sugar @ 48.79 % = 1.665 Kg
PRIMINGS : 1.003 No 2 Invert @ 7.32 % = 0.240 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 105 , then at Let Off - 80 Mins ,
ADD the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 25.720 Wort Litres in Copper @ 1.041 ,
ADD 2.780 Litres of LIQUOR , Reducing the Copper gravity to 1.037 ON 28.500 Wort Litres in Copper , then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins ,
ADD the Copper Finings and at Let Off - 5 Minutes , ADD 2 ml of CARAMEL .
STAND 1/2 Hour at Let Off , THEN COOL A S A P to Pitching Heat and send to the F . V
HOPS
1 St Hop Charge : To 31.670 Wort Litres in Copper @ 1.034
10 IBU Fuggles @ 5.5 % a/a = 17 g
2 Nd Hop Charge : To 29.340 Wort Litres in Copper @ 1.036.5
2 IBU Fuggles @ 5.5 % a/a = 3 g
5 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
3 Rd Hop Charge : To 27.730 Wort Litres in Copper @ 1.038
2 IBU Goldings @ 6 % a/a = 3 g
1 IBU Hallertau Heresbrucker @ 3.5 % a/a = 2.5 g
YEAST
Pitch with 83 g Weight of a LIVE YEAST @ 18 c
Strain Reccomendation : WLP 059 : Melbourne Ale Yeast
To 25.540 Wort Litres @ 1.041
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.041
2 M 16.5 1.039.5
E 17.5 1.036
3 M 20 1.030
E 20 1.024
4 M 16.5 1.022.5
E 16 1.021.5 ADD PRIMINGS
5 M 13.5 1.024
E 14 1.022.5
6 M 13 1.022
7 M 12 1.022 To CONDITIONING VESSEL .
Conditioning Vessel : To C V @ 1.022 and HOLD @ 12 - 13 c UNTIL AT 1.016 .
RACKING : At 1.016 @ 13 - 14 c , RACK AND FINE to Draught containers and STAND 2 Days
@ 15 - 19 c / 1 WEEK @ 13 c , Then cool to 10 c and HOLD 2 Weeks .
STILLAGE : 1 Week @ 10 then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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