Sunday 19 March 2023

WM DARLEY & Co : A K 1884

 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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