How Do All ,
A relative rarity in the 1884 - 5 brewing book ;
This brewing of Guinea Ale originally had two different Original Gravities , one for a Draught packaging format @ 1.056 and this recipe for the Bottled format at 1.058.5 .
The recipe is taken from the 1884 - 1885 Brewing Book , deposited with the helpfull team at the
The Isle of Wight Records Office : @ ML 44 / 4 . Photos of the book were kindly sent by Jeff Sechiari of The Brewery History Society; cheers Jeff , I really appreciate you sending me the photos .
If any blog readers would be interested in a collaborative research project ,
I have a good working knowledge of what UK & other Archives have Brewing records in their collections ; Pop me a message through the main blog page if you`re able to help out .
As per this recipe , all submissions for research will be credited by name unless privacy is requested .
Anyroad ; enough ` waffling ` from me , here`s today`s cerevesian offering .
This recipe C Edd Mather 2023
Any and all commercial production rights reserved to Whitbread Plc and their successors in title
THIS RECIPE FOR 29.500 Wort Litres to the Copper @ 1.038 , 75 % Mash Efficiency
The Royal Brewery
Croker St
Newport
Isle of Wight
 |
| Guinea Ale Label Photo Courtesy of The Lbologist`s Society |
GUINEA ALE
Thursday 20 Th November 1884
Gyle No : 36
Original Gravity : 1.058.5 Bottling Gravity : 1.011.75 Final Gravity : 1.009
I B U : 48 A B V : 6.5 %
MALTS
Crisp Malt :
62.5 % Chevalier = 3.090 Kg
37 % Hana = 1.860 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type Liquor
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 : 65 c 0 - + 120 Mins = 12.625 Litres
2 Nd Mash Heat : 68 c + 120 - + 150 Mins = 0.700 Litres
At 150 Mins ( TAPS ) Slowly open the Mash Tun valve and return OVER the mash any turbid/cloudy 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY then allow to the Copper .
SPARGE : At Clear Wort to the Copper + 10 - 15 Minutes @ 76 c = 24.810 Litres ;
At 1.004 , STOP TAPS and COLLECT Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.037.75 ,
THEN CONDENSE TO 1.038 ON 29.500 Wort Litres in Copper .
SUGARS
1.010.5 No 2 Invert @ 17.95 % = 0.860 Kg
COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge to Copper @ Let Off - 120 , at Let Off - 80 , ADD 2Nd Hops .
At Let Off - 62 Minutes ON 24.355 Wort Litres in Copper @ 1.044.5 , ADD 1.760 Litres of LIQUOR,
Reducing the Gravity to 1.041.5 ON 26.115 Wort Litres , THEN ADD the No 2 Invert .
At Let Off - 30 Minutes , ADD The 3 Rd Hop Charge, at Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 10 Minutes then recirculate wort for 5 - 10 Mins and ,
STAND 1/2 Hour before COOLING A S A P to Pitching Heat
HOPS
USE WHOLE CONE / FLOWER HOPS
1 St Hop Charge : To 29.500 Wort Litres in Copper @ 1.038
14 IBU Fuggles @ 5.5 % a/a = 23 g
2 Nd Hop Charge : To 25.895 Wort Litres in Copper @ 1.042
15 IBU Brewer`s Gold @ 6.5 % a/a = 18 g
3 Rd Hop Charge : To 24.605 Wort Litres in Copper @ 1.055
29 IBU Goldings @ 6 % a/a = 42 g
YEAST
52 g Weight of a LIVE Yeast @ 16 c
Whitbread T II Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.058.5
2 M 12 16.5 1.055.5
E 6 17.25 1.051.5
3 M 7 20 1.037.5
Noon 21 1.033.25
E 6 21.5 1.030.5
4 M 9 22.5 1.021 SKIM & COOL
E 16.5 1.019
5 M 15 1.017.25
6 M 13 1.017.25
7 M 13 1.017.25 SEND TO CONDITIONING VESSEL = 19.800 - 19.90 BEER L
STAND : 3 Week @ 10 c then COOL to 8 c
CELLAR : At 6 c FOR X Months UNTIL @ 1.013.75 THEN STILLAGE C . V
BOTTLING : After Stillaging the C V , ALLOW TO 14 c and FULLY VENT @ 12 c @ 1.012
BOTTLE CLEAR & BRIGHT @ 1.011.75 - 1.011.5 @ 14 - 15 c
STAND : 1 WEEK 12 - 13 c
CELLAR : 2 Months @ 10 c then stand 1 Week @ 10 - 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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