How Do All ,
Here`s a tasty Pre Great War Lager for you all to enjoy from The Halifax Breweries Ltd of Nova Scotia It`s taken from the Oland & Sons Collection ; Brewing Book 1913 - 1915 Cat No : MS - 4 - 135 - 2 - 9 ,
Deposited with the helpfull team at Dalhousie University Archives . I must also thank the teams at Alexander Keith`s and Labbatt`s breweries for the permission to access the records .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Halifax Breweries Ltd and their successors in title
Halifax Breweries Ltd
Bedford Row
Halifax
Nova Scotia
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| Brewery Advert & Calendar Photo from the Dalhousie University Archives |
LAGER No 1 A
14 Th February 1914
Brew No : 150
Original Gravity : 1.048.5 Bottling Gravity : 1.008.75 - 1.008.5 Final Gravity : 1.006
I B U : 24 A B V : 5.6 %
MALTS
Crisp Malt :
70 % Scottish Ale Malt = 3.995 Kg
Warminster Malt :
30 % Plumage Archer = 1.710 Kg
MASHING , SPARGING & COLLECTION
Use a Munich or SOFT Liquor 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 : 63 c @ 0 - + 90 Mins = 20.400 Litres
2 Nd Mash Heat : 66 c @ + 90 - + 130 Mins = 6.970 Litres
At 130 Mins , 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 : Sparge at Clear Wort to Copper + 10 - 15 Minutes @ 78 - 76 c = 17.200 Litres ;
At a geavity of 1.005 , STOP TAPS and Collect the Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , reducing the gravity to 1.047.75 ,
THEN CONDENSE TO 1.048 ON 27.000 Wort Litres IN COPPER .
COPPER
A 1 3/4 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 , then @ Let Off - 70 Minutes ,
ADD the 2 Nd Hop Charge . At Let Off - 50 Minutes , on 23.800 Wort Litres in Copper @ 1.054 ,
ADD 6.100 Litres of LIQUOR , Reducing the gravity to 1.043 on 29.900 Wort Litres .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND the Copper 1/2 Hour BEFORE COOLING A S A P .
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.048
10 IBU Goldings @ 6 % a/a = 15 g , 6 IBU Bramling Cross = 8 g
2 Nd Hop Charge : To 24.750 Wort Litres @ 1.052
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5 g
2 IBU Goldings @ 6 % a/a = 3 g
3 Rd Hop Charge : To 28.510 Wort Litres @ 1.045
4 IBU FRENCH Fuggles @ 4 % a/a ( Av % ) = 9 g
If the French Fuggles are`nt available , divide the IBU requirements in half and apply as below
Goldings @ 2 IBU , U K Type Fuggles @ 2 IBU
HOPS DOWN : To 25.500 Beer Litres @ 1.014 = 4 g Hallertau Heresbrucker , 3 g Goldings .
YEAST
Pitch with a LAGER Type Yeast Strain : 100 g Weight @ 8 c
ATTTENUATION
DAY Hour Heat Gravity REMARKS
1 P 8 1.048.5
2 9 1.046.5
3 12 1.043
4 13 1.038
5 11 1.033
6 13 1.024 COOL AND CLEAR = 25.900 Wort Litres in 2 Nd F V
7 11 1.017
8 7 1.014.5
9 6 1.014 SEND to a MATURATION VESSEL ON HOPS = 25.500 Beer Litres
STAND : 1 Week @ 6 - 8 c
CELLAR : X Months @ 6 c UNTIL at 1.009.5 , THEN STILLAGE the C . V and allow to 8 c
BOTTLING : At 1.009.25 , FULLY VENT the C . V and allow + 12 - 24 Hours on vent before bottling .
Bottle BRIGHT & CLEAR @ 1.008.75 - 1.008.5 @ 8 c
STAND : 1 Week @ 8 c
CELLAR : 3 Months @ 6 c then STAND 1 Week BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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