How Do All ,
Some keen blog readers may have seen my appeals for assistance in accessing Old Brewing Records in previous blog posts ; Well thanks to the efforts of Hai Pham over in Western Australia , I`m able to bring you this recipe . The EMU Brewing records are cared for by the team at The State Library of Western Australia in Perth , Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916
This is a special recipe for readers over in Australia , a superb recipe for EMU X X X from W.A .
If any other blog readers are able to help with my beer history research by sending photos of old Australian or other antipodean brewing records in public / private archives I`m sadly unable to visit in person , please get in touch through the contact box on the main blog page , I`d love to hear from you .
This recipe C Edd Mather 2023
THIS RECIPE FOR 30.210 Wort Litres from Mash Tun @ 1.016 , 80 % Efficiency
FOR 30.000 Wort Litres IN Copper @ 1.036
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
EMU Brewery Ltd and their successors in title
E M U Brewery Ltd
Mounts Bay Road
Perth
Western Australia
 |
| Photo of the brewery : State Library of Western Australia Collections |
X X X
Wednesday 16 Th July 1915
Brew No : 3
Original Gravity : 1.043.75 Racking Gravity : 1.010 Final Gravity : 1.010
I B U : 28 A B V : 5.2 %
MALTS & ADJUNCTS
Barrett - Burston 46.1 % Vic Ale Malt = 0.920 Kg
8.9 % Wheat Malt = 0.170 Kg
Voyager Craft Malt 26.25 % Veloria Schooner = 0.525 Kg
18.75 % Veloria Vienna = 0.375 Kg
ADD 12 g Black Malt
MASHING & SPARGING
Use a Pale Ale Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEOFRE Mashing In .
ENSURE the Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 64 c At 0 - + 30 Minutes = 7.105 Litres
2 Nd Mash Heat : 66 c At + 30 - + 120 Minutes = 1.525 Litres
3 Rd Mash Heat : 68 c At + 120 - + 150 Minutes = 1.015 Litres
At 150 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the mash UNTIL Clear & Bright UNTIL Bright & Clear , ONLY THEN allow to the Copper .
SPARGING : Sparge at Clear Wort to the Copper + 10 Minutes AT 74 - 71 C = 11.950 Litres ; At a gravity of 1.003 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection in the Copper ; ADD Liquor to 1.016 , THEN ADD THE SUGARS and CONDENSE
FROM 30.210 Wort Litres to 30.000 Wort Litres @ 1.036 , THEN START BOIL CLOCK .
NB : Remove any scum / detritus floating on the Wort surface BEFORE Let Off - 105 Mins @1.036.
SUGARS
1.019.5 White Cane Sugar @ 44.58 % = 1.535 Kg
1.003 No 1 Invert Sugar @ 6.86 % = 0.220 Kg
COPPER
A 1 3/4 Hour boil ON HOPS , 1 St Charge @ Let Off - 105 Minutes @ 1.036 , then at Let Off - 90 M,
ADD the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 24.603 Wort Litres in Copper @ 1.043 ,
ADD 3.240 Litres of Liquor=27.843 Wort Litres @ 1.038 , then at Let Off - 30 Mins , ADD 3 Rd Hops.
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Mins then Reciculate 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.036
6 IBU Goldings @ 6 % a/a = 9 g
6 IBU Fuggles @ 5.5 % a./a = 10 g
2 Nd Hop Charge : To 28.330 Wort Litres @ 1.038
5 IBU Goldings @ 6 % a/a = 7 g
5 IBU Fuggles @ 5.5 % a/a = 8 g
3 Rd Hop Charge : To 27.027 Wort Litres @ 1.039
6 IBU Fuggles @ 5.5 % = 9 g
YEAST
Pitch with 80 g Weight of a LIVE YEAST @ 18.5 c
To 23.736 Wort Litres TO F V @ 1.043.75
Reccomended Strain : White Labs Melbourne Ale Yeast WLP 059
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18.5 1.043.75
2 M 17.5 1.041
E 18 1.038
3 M 20.5 1.033
E 21.5 1.026 Drop to 2 Nd F V = 23.400 Wort Litres IN VESSEL
4 M 19 1.020
E 16 1.016.5
5 M 13 1.016.25
E 13 1.016
6 M 13 1.016 To Conditioning Vessel AND ONTO PRIMINGS = 23.100 Beer L
8 M 13 1.018.25 MATURE @ 12 - 13 c THEN Fully VENT @ 1.010.25 .
DRAUGHT : Rack and Fine to DRAUGHT CONTAINERS @ 1.010 @ 13 - 14 c
STAND : 5 Days @ 13 - 15 c , Then CELLAR for 2 Weeks @ 8 c
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 8 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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