How Do All ,
Here`s today`s beery offering , this time a delicious A K from the brewery of Wm Darley at Thorne Nr Doncaster ; A beer that appears infrequently in the October 1881 - January 1890 Brewing Book cared for by the friendly and helpfull team at Doncaster Archives ; Cat No DY / DAR / 2 .
I hope that you all enjoy the recipe , It`s a relative rarity in the Darley`s cannon ,with very few brewings in the 1881 - 90 Book , the majority of which are XXX followed by other beers , Pale Ales being the least frequent class of beer brewed at Thorne in the period as above .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
William Darley & Co Ltd and their successors in title
This recipe for 30.000 Wort Litres to Copper @ 75 % Mash Efficiency assumed
Wm Darley & Co
The Brewery
King St
Thorne
Nr Doncaster
West Riding
Yorkshire
 |
| Photo of the brewery from the Brewery History Society Page on Darley`s |
A K
Wednesday 10 Th December 1884
Gyle No : 78
Original Gravity : 1.052 Racking Gravity : 1.016.25 Final Gravity : 1.013
32 I B U A B V : 5.1 %
MALTS
Crisp Malt :
66 % Chevalier = 3.845 Kg
34 % Hana = 1.980 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale brewing liquor and thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE
Mashing In as below , ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 65 c @ 0 - + 100 Mins = 15.870 Litres
2 Nd Mash Heat : 67 c @ + 100 - + 160 Mins = 11.350 Litres
At Taps , Slowly open the mash tun valve and return any Cloudy 1 St runnings OVER the mash ,
UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .
SPARGING : Sparge at Clear Wort to Copper + 10 Minutes @ 76 - 74 c = 22.450 Litres , Then at a Runnings gravity of 1.005 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , reducing the gravity to 1.043.75 , THEN CONDENSE
TO a gravity of 1.044 ON 30.000 Wort Litres in the Copper @ Let Off - 120 Mins .
NB : Take care to remove any scum or detritus floating on the Wort surface BEFORE L/Off - 120 M
COPPER
A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 Mins then at Let Off - 40 Minutes ,
AT a gravity of 1.052 ON 24.900 Wort Litres in the Copper , ADD 2.650 Litres of LIQUOR ,
Reducing the Copper gravity to 1.047 , Then at Let Off - 30 Mins , ADD the 2 Nd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes ;
THEN Re Circulate for 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P .
HOPS
1 St Hop Charge : To 30.000 Wort Litres in Copper @ 1.044
10 IBU Sussex @ 5.5 % a/a = 17 g
10 IBU Fuggles @ 5.5 % a/a = 17.5 g
2 Nd Hop Charge : To 26.670 Wort Litres in Copper @ 1.048.5
12 IBU East Kent Goldings @ 6.5 % a/a = 17 g
RACKING HOPS
To 24.300 BEER Litres in Vessel @ 1.016.5 = 8 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with 115 g Weight of a Yorkshire type yeast @ 15 c
To 24.745 Wort Litres @ 1.052
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052
2 M 16.5 1.051.25
E 18 1.046
3 M 19 1.040
E 21 1.034
4 M 19 1.028
E 19 1.022
5 M 18 1.020 COOL TO 15 c AND SKIM
E 16 1.018.75
6 M 15.5 1.017.5 SKIM
E 15 1.016.75 SKIM
7 M 15 1.016.25 COOL TO 14 c
8 M 14 1.016.25 RACK & FINE ON HOPS
STAND : 2 Days @ 15 - 19 c
CELLAR : 3 Weeks @ 10 c then Roll & Stillage Vessel
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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