How Do All ,
Today`s recipe comes yet again from that invaluable source ,
The Brewing Notebook of Wm Binnie 1898 - 1945, Part of the Mark Binnie & Co Collection in the internationally important Scottish Brewing Archive , cared for by the helpful and friendly team at
The University of Glasgow Special Collections & Archives on Thurso St .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
J T Jenkins & Co and their successors in title
This recipe for 26.620 Wort Litres to Copper @ 1.055.75 , 80 % Mash Efficiency Assumed
1.048.0 From Mash Tun
J T Jenkins & Co
Imperial Brewery
Bewell Street
Hereford
Herefordshire
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| Enamel Watkins & Son Sign Photo from The B H S Webpage on Hereford & Tredegar Breweries |
GOLDEN SUNLIGHT
Brew No 22
Friday 29 Th November 1898
Original Gravity : 1.056 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 50 A B V : 6.3 %
MALTS
U K & Ireland
Warminster Malt : 51.75 % Plumage Archer = 2.725 Kg
Simpson`s Malt : 48.25 % Best Pale Ale @ 4.5 ebc = 2.545 Kg
Australia
Voyager Craft Malt : 51.75 % Veloria Schooner = 2.725 Kg
Barrett - Burston : 48.25 % Border Pale @ 4.5 ebc = 2.545 Kg
MASHING
Use A Pale Ale 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 : 66 c @ 0 - + 120 Minutes = 14.165 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Minutes = 6.950 Litres
At Taps ( 150 Mins ) Slowly open the Mash Tun valve and return any turbid / cloudy 1 St runnings ,
OVER the mash UNTIL CONSISTENTLY Clear & Bright , ONLY THEN allow to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes @ 79 - 73 c = 21.100 Litres , and at a runnings Gravity of 1.005 , STOP TAPS and COLLECT WORT in the Copper ; ADD Liquor to the Copper ,
REDUCING the Gravity to 1.048 ON 26.620 Wort Litres IN COPPER , THEN ADD the Glucose
AND CONDENSE to 26.500 Wort Litres IN COPPER @ 1.056 .
NB : Remove any Scum / Detritus floating on the Wort surface BEFORE adding the 1 St Hop Charge .
SUGARS
1.007.75@ 13.84 % Glucose = 0.675 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 90 Minutes .@ Let Off - 68 Minutes ,
ON 25.080 Wort Litres IN COPPER @ 1.059 , ADD 5.750 Litres of LIQUOR , Reducing the Copper Gravity to 1.048 ON 30.830 Wort Litres and at Let Off - 60 Minutes , ADD the 2 Nd Hops .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and then at Let Off - 12 Mins , ADD the Copper Finings then at Let Off ( 90 Minutes ) , STAND 10 Minutes then RECIRCULATE IN COPPER 5 - 10 Minutes BEFORE STANDING 1/2 Hour then COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.500 Wort Litres @ 1.056
9 IBU Fuggles @ 5.5 % a/a = 15.25 g
9 IBU Sussex @ 5.5 % a/a = 15.25 g
2 Nd Hop Charge : To 30.185 Wort Litres @ 1.049
6 IBU Sussex @ 5.5 % a/a = 11 g
8 IBU Goldings @ 6.0 % a/a = 14 g
3 Rd Hop Charge : To 28.335 Wort Litres @ 1.052
10 IBU Goldings @ 6.0 % a/a = 16 g
8 IBU Fuggles @ 5.5 % a/a = 14 g
YEAST
Pitch with 115 g Weight of a LIVE YEAST @ 14 c
Whitbread T II Type ( ALE ) Strain
To 26.155 Wort Litres IN F V @ 1.056
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.056
2 E 16.5 1.048
3 M 19 1.036
E 19.5 1.026
4 M 19.75 1.020
5 M 1 19.25 1.015 SKIM & COOL
E 1 14.5 1.013.5
E 6 14.5 1.012.75 SKIM
6 M 14 1.012.25
E 14 1.011.75
7 M 14 1.011.75 Rack & FINE .
STAND : 1 Week @ 12 - 13 c , Release Excess C O 2 + 5 - 7 Days & ReSeal.
CELLAR : 8 c 2 Months then @ 10 - 12 c for 2 Weeks .
STILLAGE : 1 Week @ 10 - 12 c THEN FULLY VENT and allow 12 Hour BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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