SAMUEL ALLSOPP & SONS : No 3 1942

 How Do All ,

Here`s another excellent recipe for you all to try which I`ve interpreted from an extremely useful resource, The internationally important Scottish Brewing Archive which amongst it`s legion of beery items contains, The Brewing Notebook of William Binnie 1898 - 1945 Cat No : BH 6 / 1 / 1 / 2 .

The information contained in the entry has enabled me to bring you this cracking strong mild recipe.

The notebook is deposited with the helpful and friendly team at the University of Glasgow,

 Special Collections & Archives Department on Thurso St in Glasgow ; 

Thanks for your assistance with my research guys ; It`s greatly appreciated .

  Sadly this is the only brewing at Allsopp`s in this notebook ; though as It`s a ` Parti - Gyle `; there are 3 other beers ; XXXX @ 1.034 , XXX @ 1.030 and XX @ 1.027 .

This recipe C Edd Mather 2023 

                       ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          Ind,Coope & Allsopp Ltd and their successors in title 

             This recipe for 30.555 Wort Litres to Copper @ 1.029.75 ; 80 % Mash Efficiency assumed 

Samuel Allsopp & Sons 

The Brewery

Station Street

Burton on Trent

Staffordshire

Image of the Brewery : Ex Brewery History Society Page on Samuel Allsopp & Sons 

 

                                                                          No 3 

                                                       Tuesday 3 Rd March 1942 

                                                                    Brew No : 214

                           Original Gravity : 1.040 Racking Gravity : 1.010 Final Gravity : 1.007 

                                                          I B U : 18     A B V : 4.3 %   

                                                             MALTS  &  ADJUNCTS 

Warminster Malt :                        96  % Plumage Archer = 3.175 Kg   

French & Jupps   :                          4  % Crystal Malt 

Weyermann Malt                                     Acidulated Malt = 42 g

Malt Extract                                      (   TO MASH )   = 0.245 Kg

                                     Calculated to produce 30.555 Wort Litres AT 1.026.25 

                                                                        MASHING

                                                    Use a Burton On Trent type Liquor

                   Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in  

                         ENSURING the Liquor is at least 1.5 " ABOVE the plates / filter bed 

                                 1   St  Mash Heat : 66 c         0 - + 120 Minutes = 10.100 Litres 

                                 2  Nd  Mash Heat : 68 c + 120 - + 150 Minutes =   4.000 Litres 

At Taps ( 150 Mins ) , Slowly open the mash tun  valve and return any Cloudy / Turbid Worts OVER the top of the mash UNTIL CONSISTENTLY CLEAR & BRIGHT , Then ONLY send to the Copper .

                                                        SPARGING  &  COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes = 16.000 Litres @ 77 - 74 - 71 c and at a runnings Gravity of 1.003 , STOP TAPS / Close Mash Tun Valve OFF and Collect Wort in the Copper .

At Collection ; ADD LIQUOR to the Copper , so that the INITIAL Wort Volume = 30.555 W/Litres 

AT a gravity of 1.026.25 ; THEN ADD the 1 St SUGAR Charge and CONDENSE to 1.030 ;

REMOVE any Wort Volume IN EXCESS of 30.000 Wort Litres @ 1.030 from the Copper BEFORE the 1 St Hops are added .

NB : Take care to remove any scum or other detritus floating on the Wort surface as the condensing boil is underway , Certainly by the addition of the 1 St hop charge @ Let Off -120 Minutes .

                                                                  COPPER SUGARS 

                                      1   St Sugar Charge : To 30.555 Wort Litres @ 1.026.25

                                                    8.76 % Cane Sugar @ 1.003.5 = 0.340 Kg  

                                      2 Nd Sugar Charge : To 25.805 Wort Litres @ 1.033.25 

                                                    6.88 %  Glucose      @ 1.002.75 = 0.235 Kg

                                                                           COPPER

A 2 Hour boil On Hops ; 1 St Charge @ Let Off -120 Mins , then at Let Off - 60 Mins + 2 Nd Hops .

At Let Off - 33 Minutes @ 1.039 ON 22.000 Wort Litres In Copper , ADD 3.805 Litres of Liquor ;

Reducing the Copper gravity to 1.033.25 , then ADD the 2 Nd Sugar Charge and at Let Off - 30 Mins , 

Add the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , 

STAND 10 Minutes before Re-Circulating IN COPPER for 5 Mins , THEN STAND 1/2 Hour 

                                          BEFORE COOLING A S A P to Pitching Heat ( 15 c )  

                                                                            HOPS

                                          1   St Hop Charge : To 30.000 Wort Litres @ 1.030

                                             4 IBU East Kent Golding @ 6.5 % a/a = 5.25 g

                                             4 IBU Brewer`s Gold       @ 6.5 % a/a = 5.25 g

                                         2 Nd Hop Charge : To 24.000 Wort Litres @ 1.036

                                             3 IBU Goldings                 @ 6    % a/a = 3.5   g

                                             3 IBU Brewer`s Gold        @ 6.5 % a/a = 3.25 g

                                         3 Rd Hop Charge : To 25.805 Wort Litres @ 1.036

                                            1.5 IBU Goldings                @ 6    % a/a = 2    g

                                            2.5 IBU Fuggles                  @ 5.5 % a/a = 3.5 g 

                                                                          YEAST

                                          Pitch with 100 g Weight of a LIVE Yeast @ 14.5 c

                                                        TO 22.935 Wort Litres @ 1.040  

Reccomended Strains : Brewlab      : Burton 1 Strain 

                                      White Labs : WLP 023 Burton Ale Yeast

                                      Wyeast        : 1203 PC , Burton IPA Blend 

                                                                 ATTENUATION

DAY   Hour   Heat   Gravity                            REMARKS 

    1         P         14.5      1.040           Rouse @ Pitch + 6 - 8 Hours and at EVERY 6 - 8 Hrs 

    2        M        16.5       1.032.5                                    UNTIL STOP .

               E        18          1.026           Drop to 2 Nd F V = 22.600 Wort Litres IN VESSEL

    3        M        19          1.018

               E        18.25     1.013.5

    4        M        16          1.010.5

               E         14         1.010.25

    5        M         13.5      1.010

    6        M         13.5      1.010         RACK & FINE to Draught Container = 22.250 BEER Litres .

STAND : 1 Week at 13 c THEN COOL to 10 c 

CELLAR : 3 Weeks at 10 c 

STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow 12 Hours BEFORE Q . C .

Cheers All and Happy Brewing ,

Edd