How Do All ,
Here`s another superb Pre Great War Mild Ale recipe for you all to try out ; This time from the brewery of Wells & Winch in Biggleswade , It`s an ALL MALT version from the 1906 - 1921 brewing book deposited with the helpful and Friendly team at Bedfordshire Archives Service ; Catalogue No : GK / B1 / 1 .
I hope you all enjoy this Mild recipe ; I`d LOVE to be able to publish a historic Welsh Mild recipe but Sadly , I`ve been unable to locate ANY historic Welsh brewing production records , So if you can assist with my research into the beery history of Wales , Please get in touch , I`d love to hear from you .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Greene King Ltd
THIS RECIPE FOR 30.000 Wort Litres to the Copper @ 1.036 , 80 % Efficiency Assumed
Wells & Winch Ltd
The Brewery
High St
Biggleswade
Bedfordshire
 |
| Label Photo Courtesy of Peter Dickinson |
X X
Wednesday 4 Th April 1904
Brew No : 10
Original Gravity : 1.050 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 22 A B V : 5.25 %
MALTS
U K & Ireland
Warminster Malt : 33 % Vienna Malt = 1.475 Kg
Crisp Malt : 34 % Chevalier = 1.520 Kg
Crafty Maltsters : 33 % Pop`s Pale Ale = 1.470 Kg
Australia
Voyager Craft Malt : 33 % Veloria Vienna = 1.475 Kg
34 % Veloria Schooner = 1.5.5 Kg
Barrett - Burston : 33 % Vic Ale Malt @ 7 ebc = 1.470 Kg
MASHING , SPARGING & COLLECTION
Use a Soft / Mild Ale Liquor
Thoroughly Pre Warm the mash tun to 90 c - 10 Minutes BEFORE mashing in ,
ENSURING that the LIQUOR is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c AT 0 - + 90 Minutes = 12.800 Litres
2 Nd Mash Heat : 69 c AT + 90 - + 120 Minutes = 4.800 Litres
At 120 Minutes , slowly open the mash tun valve and RETURN OVER THE MASH any Cloudy /
Turbid 1 St runnings until the WORT is CONSISTENTLY CLEAR & BRIGHT ,
Only then send to the Copper and begin Wort Collection.
SPARGING : At Clear Wort to the Copper + 10 Minutes = 18.310 Litres @ 74 - 72 c , Then at a runnings gravity of 1.004 , Stop Taps and Collect Wort in the Copper .
COLLECTION
At Collection of the Wort in Copper ; ADD Liquor to the Copper , reducing the gravity to 1.035.75,
THEN CONDENSE TO 1.036 ON 30.000 Wort Litres IN COPPER @ Let Off - 120 Mins
NB : Take care to remove any scum or other detritus floating on the Wort Surface BEFORE adding the 1 St Hop Charge @ Let Off - 120 Minutes .
SUGARS
1.005 No 3 Invert @ 10.01 % = 0.400 Kg
COPPER
A 2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins , then at Let Off - 80 Mins + 2 Nd Hops .
AT Let Off - 60 Minutes AT 1.042.5 ON 24.995 Wort Litres in Copper ADD the Invert Sugar .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes , + Copper Finings . At Let Off - 5 Minutes ON 23.955 Wort Litres IN COPPER @ 1.053 , ADD 1.700 L of LIQUOR ;
Reducing the Copper Gravity to 1.049.25 , Then at Let Off , STAND 1/2 Hour ;
BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.036
4 IBU Goldings @ 6.0 % a/a = 6 g
4 IBU Fuggles @ 5.5 % a/a = 6.5 g
2 Nd Hop Charge : To 26.665 Wort Litres @ 1.040
3 IBU Goldings @ 6.0 % a/a = 4 g
3 IBU Fuggles @ 5.5 % a/a = 4.5 g
3 Rd Hop Charge : To 23.415 Wort Litres @ 1.050.5
3 IBU East Kent Goldings @ 6.5 % a/a = 4 g
3 IBU Fuggles @ 5.5 % a/a = 4.5 g
YEAST
Pitch with 18 g Weight of a LIVE YEAST @ 16 c
To 23.590 Wort Litres @ 1.050
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.050 Rouse @ Pitch + 4 - 6 and at every 6 - 8 Hours - STOP
2 M 18 1.047
E 19.5 1.043
3 M 20 1.037.5
E 20 1.031
4 M 18 1.026
E 18.5 1.019 STOP
5 M 16 1.015
E 14.5 1.014
6 M 14 1.013.25
E 14 1.013 RACK & FINE to Draught Vessels .
STAND : 1 Week @ 13 c
CELLAR : 2 Weeks @ 10 c
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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