How Do All ,
Here`s a superb recipe from the U S A for you all to enjoy,
It`s from the information contained in the 1900 - 1901 Brewing Book which, along with it`s shelf mate the 1904-1905 brewing book @ MS BND 0019 are the only known publicly accessible brewing production records from a New York ( State & City ) brewery from the Pre Volstead Act era ;
I`d love to see more ` Pre Prohibition ` brewing records from US breweries , If you`re able to assist with this ; Please get in touch , I`d love to hear from you .
Pictures of the 1900 - 1901 and 1904 - 1905 Brewing Book , deposited with the helpful team at the World renowned Albany Institute of History & Art were kindly sent by fellow brewing historian and old beer fan Craig Gravina , Cheers Craig , I really appreciate your assistance with my research .
Without further verbiage , Here`s todays Cervesian delight .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Amsdell Brewing & Malting Co and their successors in title
THIS RECIPE FOR 26.000 Wort Litres from Mash Tun AT 1.043 , 80 % Efficiency
WORT LITRES IN COPPER = 25.970 @ 1.050
Amsdell Brewing & Malting Co
Cnr of Jay , Dove & Lancaster Sts
Albany
New York
U S A
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| Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
X X
Thursday 24 Th January 1901
No : 116 XX
Original Gravity : 1.052.75 Racking Gravity : 1.014.25 Final Gravity : 1.011
I B U : 30 A B V : 5.5 %
MALTS & ADJUNCTS
U K & Ireland :
Malting Company of Ireland : 23.75 % Irish Ale Malt = 1.095 Kg
Warminster Malt : 24.0 % Plumage - Archer = 1.105 Kg
Crisp Malt : 23.25 % Chevalier = 1.075 Kg
Canada & U S A
Valley Malt : 23.75 % Pale Ale = 1.095 Kg
Crisp Malt : 23.25 % Chevalier = 1.075 Kg
Canada Malting Co : 24.0 % 6 Row = 1.105 Kg
Australia
Voyager Craft Malt : 23.75 % Pale Compass = 1.090 Kg
24.0 % Vienna Schooner = 1.105 Kg
Crisp Malt : 23.25 % Chevalier = 1.075 Kg
New Zealand
MaltEurop New Zealand : 23.75 % Pilsen = 1.090 Kg
24.0 % Pale Ale = 1.105 Kg
Crisp Malt : 23.25 % Chevalier = 1.075 Kg
TO ALL GRISTS : ADD 29 % Flaked Maize = 1.320 Kg AND 5 % Oat Hulls = 0.230 Kg ( Av )
MASHING : Use a Soft / Mild Ale type Liquor and thoroughly pre warm the mash tun to 90 c ;
- 10 Minutes BEFORE mashing in , ENSURING the Liquor is 1.5 " ABOVE the plates/ filter bed .
1 St Mash Heat : 66 c @ 0 - + 20 Mins = 14.360 Litres
2 Nd Mash Heat : 68 c @ + 20 - + 60 Mins = 4.320 Litres
At 60 Minutes ; slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings OVER the mash until the Wort runs clear on a CONSISTENT basis ; Only then Send To Copper .
SPARGING : Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 74 - 72 c ;
VOLUME : 21.135 Litres @ 1.004.25 - 1.004 , STOP TAPS and Collect Wort .
COLLECTION : At Collection ; ADD Liquor to the Copper , Reducing the copper gravity to 1.043 ,
ON 26.000 Wort Litres @ BOIL ADD 1 St Sugars .
NB : Remove any scum or detritus from the Wort Surface BEFORE Let Off - 60 Minutes ( 1 St Hops )
SUGARS
1 St Sugar Charge : To 26.000 Wort Litres @ 1.043
12.8 % = 1.006.75 Glucose = 0.575 Kg
2 Nd Sugar Charge : To 28.330 Wort Litres @ 1.045.5
5.22 % = 1.002.75 % No 2 Invert = 0.245 Kg
COPPER
A 1 Hour boil ON HOPS , 1 St Hop Charge @ Let Off - 60 Mins , then at Let Off - 35 Minutes ,
ON 24.320 Wort Litres in Copper @ 1.053 , ADD 4.010 Litres of LIQUOR ; Reducing the Copper gravity to 1.045.5 , THEN ADD 2 Nd Sugars ; At Let Off - 30 Minutes , ADD the 2 Nd Hop[ Charge .
At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off + 5 Minutes , Re Circulate 5 Mins
IN COPPER ; THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 25.970 Wort Litres @ 1.050
21 IBU Cluster @ 6.5 % a/a = 28 g
2 Nd Hop Charge : To 28.180 Wort Litres @ 1.048.5
4 IBU Brewer`s Gold @ 6.5 % a/a = 6 g
3 IBU East Kent Goldings @ 6.5 % a/a = 4 g
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5.5 g
YEAST
Pitch with 30 g Weight of a LIVE Yeast @ 14.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.052.75
2 M 16.5 1.049 DROP TO 2 Nd F V = 25.400 WORT LITRES IN F V
E 18.5 1.041
3 M 18.5 1.036
E 18.5 1.029
4 M 17.5 1.024
E 17.5 1.020.5
5 M 17.5 1.017 COOL
E 15 1.015.5
6 M 14 1.014.5
E 13.5 1.014.25
7 M 13.5 1.014.25 RACK AND FINE to Draught Containers .
STAND : 1 Week @ 13 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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