How Do All ,
Today`s post is taken from the excellent history of the Morse family brewing business by the very Knowledgeable Rev`d Eric Dore , " De Coding The Morses " Pub : Southwold Press Ltd 2015 .
The beer is , as per it`s entry in the brewing book a ` Mild Ale ` ; A beer that would be aged for a short period before being sent out to the trade and private family consumption in Oak barrels of varying size .
The known surviving brewing books from the Lowestoft brewery : 1844 - 1852 , 1858 - 1859 and ,
1871 - 1872 are deposited with the team at Suffolk Archives at The Hold on Fore St in Ipswich ;
Cat No/ Reference : 2517 .
This recipe C : Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
E & G Morse and their successors in title
Morse & Woods
Crown Brewery
Bell Lane
Lowestoft
Suffolk
 |
| E & G Morse label from the Brewery History Society Wikipage |
MILD ALE
Thursday 6 Th June 1844
Original Gravity : 1.070.25 Racking Gravity : 1.017.25 Final Gravity : 1.014
I B U : 16 A B V : 7.5 %
MALTS
Crisp Malt :
71 % Chevalier = 5.950 Kg
French & Jupps :
29 % Amber Malt = 2.720 Kg
MASHING , SPARGING & COLLECTION
Use a SOFT Liquor and thoroughly pre warm the mash tun to 90 c - 10 Mins BEFORE mashing in ,
ENSURING the Liquor is 1.5 " ABOVE the plates
1 St Mash Heat : 64.5 c 0 - + 90 Mins = 27.920 Litres
2 Nd Mash Heat : 66 c + 90 - + 120 Mins = 1.300 Litres
3 Rd Mash Heat : 68 c + 120 - + 150 Mins = 3.125 Litres
4 Th Mash Heat : 70 c + 150 - - 180 Mins = 1.300 Litres
At TAPS ( 180 Mins ) , Slowly open the mash tun valve and return OVER the Mash any turbid or Cloudy 1 St runnings until CONSISTENTLY BRIGHT & CLEAR , Only then allow to the Copper
SPARGING : At Clear Wort to the Copper + 10 Minutes @ 71 - 60 - 49 - 44 - 38 c = 18.210 Litres ,
@ a runnings gravity of 1.007 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , reducing the Gravity to 1.068.75 ,
THEN CONDENSE to a gravity of 1.069 ON 27.500 Wort Litres in Copper .
COPPER
A 1 3/4 Hour boil ON HOPS
1 St Charge @ Let Off - 105 , then at Letr Off - 45 ON 25.505 Wort Litres in Copper @ 1.074 ,
ADD 3.645 Litres of LIQUOR , Reducing the Copper gravity to 1.064.75 , THEN at Let Off - 30 ,
ADD the 2 Nd Hop Charge to the Copper . At Let Off - 12 Minutes , ADD Copper Finings and at Let Off , STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 27.500 Wort Litres @ 1.069
8 IBU OLD Goldings @ 4 % a/a = 22 g
2 Nd Hop Charge : To 28.585 Wort Litres @ 1.066
8 IBU Goldings @ 6 % a/a = 15 g
YEAST
Pitch 82 g Weight of a LIVE YEAST @ 16 c
TO 26.745 Wort Litres @ 1.070.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.070.25
2 M 9 18 1.068.5
E 4 18 1.063.5
3 M 7 19.5 1.060.5
4 M 8 22.5 1.045.5
Noon 23.5 1.040.5 CLEAR TO 2 Nd F V = 26.300 L in 2 Nd F V
E 4 24.5 1.031
5 M 9 26 1.023 CLEAR (& COOL) TO 3 Rd F V
M 9:30 24 1.020 ( 25.900 Wort Litres in 3 Rd F V )
NOON 16.5 1.018.5
E 6 14 1.018
E 10 14 1.017.25
6 M 14 1.017
7 M 14 1.017 RACK AND FINE to Draught Vessel = 25.500 BEER Litres
STAND : 1 Week @ 12 c
CELLAR : 1 Month @ 8 c THEN stand 1 WEEK @ 12 c BEFORE STILLAGING .
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 12 Hours BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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