How Do All ,
Some folks have been asking if I`ll be posting a special recipe to mark the occasion of the Coronation
Well the simple answer is yes , and here it is.
A beautifull Coronation Ale from Mappin`s Old Brewery in Rotherham from 1937 , I hope you all enjoy the recipe ; It`s taken from 1937 brewings , Transcribed from the original records by a former brewer and copies of brewings of this , B B ; S.B , Mild and I P A kindly sent to me some time ago by a Yorkshire based historian .
The original beer used Malt from local Maltster`s Robson`s ; Mild , Pale and Californian Malts &
2 Quarters of Flaked Maize in the grist; with an addition of Malt Extract @ 2 Cwts(224 Lbs/1 S Qr ) then to the Coronation Beer 8 Cwt / 4 Qtrs No 2 Invert which equates to 1.009.25 degrees .
( From a total No 2 Invert weight used in this brew of 12 Cwt / 6 Sugar Quarters )
The Hops in Copper were a fairly typical make up of Kents " Edwards K 35 & Piper K 35 " with a mysterious interloper in " Haywards? S 36 " and a surprise in the shape of the inclusion of " Styrian 36 " as a Copper Hop towards the end of the boil ; this Hop is also the Racking Hop , Originally at a whopping 3 / 4 Lb Per Barrel ( 12 Oz )
I hope you all enjoy the recipe , I`ll be posting a few more from this source in the next week or so ; though there`ll be a break in the Yorkshire Beery History posts with a special recipe for you all on Tuesday from Scottish Brewing Archive source materials .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS TO
Wm Stones & Co Ltd and their successors in title
This recipe for 30.000 Wort Litres to Copper @ 1.073 , 80 % Mash Efficiency Assumed
Mappin`s Old Brewery Ltd
Gresboro` Rd
Rotherham
West Riding
Yorkshire
CORONATION BEER
Thursday 4 Th February 1937
Gyle No : 104
Original Gravity : 1.083.25 Racking Gravity : 1.019 Final Gravity : 1.015
I B U : 54 A B V : 9.2 %
MALTS & ADJUNCTS
Warminster Malt :
36 % Plumage Archer = 3.250 Kg
22.5 % Mild Ale Malt = 2.035 Kg
Crisp Malt : 31.5 % Chevalier = 2.865 Kg
FLAKED MAIZE 10 % = 0.875 Kg
MASHING
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 / Filter Bed
1 St Mash Heat : 65 c @ 0 - + 30 Minutes = 22.485 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 125 Minutes = 4.350 Litres
At 125 Minutes , slowly open the Mash Tun Valve and return any Cloudy / Turbid 1 St Runnings
OVER the Mash UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .
SPARGING & COLLECTION
At Clear Wort to the Copper + 10 Minutes AT 74 - 71 - 69 C = 31.725 Litres , Then at a Gravity of 1.007.5 , STOP TAPS and Collect Wort in the Copper ; ADDING Liquor to reduce the gravity in Copper to 1.072.75 , THEN CONDENSE to 1.073 ON 30.000 Wort Litres IN COPPER .
N B : As the Wort is condensing , take care to remove any scum or other detritus from the Wort surface
BEFORE ADDING 1 St Hops at Let Off - 105 Minutes .
SUGARS
1.009.25 No 2 Invert @ 10.82 % = 0.935 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes
Then at Let Off - 75 Mins ON 28.970 Litres ,ADD 4.050 Litres of LIQUOR , Reducing the gravity IN Copper to 1.067.25 Then ADD the No 2 Invert Sugar and at Let Off - 70 Minutes , ADD 2 Nd Hops.
At Let Off - 30 Minutes , ADD the 3 Rd Hops and at Let Off - 12 Minutes , ADD Copper Finings ;
THEN at Let Off , STAND 10 Minutes , then recirculate for 5 - 10 Mins BEFORE STANDING 1/2 Hr THEN COOL A S A P TO Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.073
20 IBU Fuggles @ 5.5 % a/a = 45 g
2 Nd Hop Charge : To 32.800 Wort Litres @ 1.076
10 IBU Brewer`s Gold @ 6.5 % a/a = 19 g
10 IBU Goldings @ 6 % a/a = 20 g
3 Rd Hop Charge : To 31.290 Wort Litres @ 1.079.5
14 IBU Savijnski Goldings @ 5.25 % a/a = 37 g
RACKING HOPS : Savijnski Goldings = 35 g TO 29.300 BEER Litres IN C . V
Split to 2 smaller containers of EG 14.5 Litres Capacity
17.5 g To each SEPERATE Vessel
YEAST
Pitch 148 g Weight of a LIVE Yeast to 29.810 Wort Litres @ 16 c
Yorkshire Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.083.25
2 M 17.5 1.078
Noon 18 1.074
E 18.25 1.066
3 M 19.75 1.041
Noon 20 1.036
E 20.5 1.029
4 M 19.75 1.021 SKIM
18 1.020 SKIM
5 M 17 1.019.5
E 15 1.019.25
6 E 14 1.019
7 E 13.5 1.019
8 E 13.5 1.019 RACK ON HOPS
STAND : 1 Week @ 12 - 13 c
CELLAR : 5 Months at 10 c
STILLAGE : 2 Weeks at 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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