How Do All ,
Here`s today`s cerevesian delight for you all to try out ; It`s a bit complex in terms of proceedure , but my contention for some time is , that if you`re looking to recreate an old beer then it`s as well to follow the original brewery`s methods where possible in order to re create the beer in question , this includes the following of the Original Wort Collection gravities , and the addition of Liquor to the Copper in order to reduce the Wort gravity to X / Desired Point to allow for the admixture of X Sugar Type , increasing both Wort Volume and , Gravity to the required point @ Let Off - X Minutes ,
A Key part of the process .
This recipe is drawn from my analysis 1892 - 1894 of H B & Co,Yorkshire Breweries Ltd beers .
Taken from their X X Ale range and following a recent Twitter poll in which I asked which of the three sub types of X X should be the next recipe , here`s the Dark X X Ale from an 1894 brewing .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their successors in title
This recipe for 28.150 Wort Litres to the Copper @ 1.039
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 |
| Brewery Photo from the Brewery History Society |
X X ALE
( Dark )
Tuesday 12 Th March 1894
Brew No : 119
Original Gravity : 1.057.75 Racking Gravity 1.017.75 Final Gravity : 1.015
I B U : 38 A B V : 5.6 %
MALTS
U K & Ireland
Warminster Malt : 28 % Plumage Archer = 1.270 Kg
14 % Vienna Malt = 0.635 Kg
Simpson`s Malt : 25.75 % Best Pale Ale @ 4.5 ebc = 1.165 Kg
Malting Company of Ireland 18.25 % Irish Ale Malt @ 6.5 ebc = 0.820 Kg
French & Jupps : 14 % Amber Malt = 0.725 Kg
Australia
Voyager Craft Malt 28 % Veloria Schooner = 1.265 Kg
14 % Veloria Vienna = 0.630 Kg
Barrett - Burston 25.75 % Border Pale Ale @ 4.5 ebc = 1.165 Kg
18.25 % Vic Ale Malt = 0.820 Kg
14 % Amber Malt = 0.725 Kg
MASHING & SPARGING
Use a SOFT / Mild Ale Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in
ENSURE the Liquor is at Least 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c At 0 - + 25 Minutes = 11.170 Litres
2 Nd Mash Heat : 68 c At + 25 - + 120 Minutes = 6.410 Litres
At + 120 Minutes , 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 : Sparge at Clear Wort to the Copper + 10 Minutes @ 74 - 71 c = 21.000 Litres , 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 Copper Gravity to 1.039.0 ON 28.150 Wort Litres IN COPPER , Then ADD the 1 St Sugars Charge ,
THEN CONDENSE to 28.000 Wort Litres IN COPPER @ 1.047.25
Take care to remove any scum or other detritus floating on the wort Surface BEFORE L/Off - 130 Mins
SUGARS
1 St Sugar Charge : To 28.150 Wort Litres @ 1.039
13.86 % No 1 Invert @ 1.008 = 0.710 Kg
2 Nd Sugar Charge : To 28.785 Wort Litres @ 1.045.5
11.69 % No 1 Invert @ 1.006.75 = 0.610 Kg
COPPER
A 2 Hour 10 Minutes boil ON HOPS , 1 St Hop Charge @ Let Off - 130 Minutes , then at Let Off - 85 Minutes , ON 25.185 Wort Litres in Copper @ 1.052 , ADD 3.600 Litres of LIQUOR ;Reducing the Copper gravity to 1.045.5 , THEN ADD 2 Nd Sugar Charge .
At Let Off - 80 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 45 Minutes , ON 26.860 Wort Litres IN COPPER @ 1.055 ,
ADD 1.690 Litres 0F Liquor = 28.550 Wort Litres IN COPPER @ 1.051.75 ;
CONDENSE for 5 Minutes then @ Let Off - 40 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off - 8 Minutes ,
ADD 14 ml of a COOLED & CLEAR Black Malt Broth to the Copper and at Let Off , STAND 10 Min.
After STANDING 10 Minutes , Recirculate IN COPPER for 5 Minutes BEFORE STANDING 1/2 Hr .
COOL A S A P to Pitching Heat AFTER the 1/2 Hour Stand .
HOPS
1 St Hop Charge : To 28.000 Wort Litres @ 1.047.25
6 IBU OLD Fuggles @ 4 % a/a = 13.5 g
2 Nd Hop Charge : To 28.645 Wort Litres @ 1.052.5
8 IBU Brewer`s Gold @ 6.5 % a/a = 12 g
8 IBU Fuggles @ 5.5 % a/a = 14 g
3 Rd Hop Charge : To 28.410 Wort Litres @ 1.052
7 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
4 IBU Bramling Cross @ 6.5 % a/a = 6 g
6 IBU Goldings @ 6 % a/a = 10 g
RACKING HOPS : To 24.750 Beer Litres IN VESSEL = 4 g Goldings @ 6 % a/a
YEAST
Pitch with 88 g Weight of a LIVE YEAST @ 15.5 - 16 c
TO 25.265 Wort Litres @ 1.057.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.057.75
2 E 17.5 1.046.5
3 M 17.5 1.038
E 18.5 1.032
4 M 18.5 1.025 STOP Rousing
E 17.5 1.021
5 M 16 1.019.25
E 15.5 1.018
E 11 13.5 1.017.75
6 N 13.5 1.017.75 RACK & FINE ON HOPS = 24.800 Beer Litres .
STAND : 1 WEEK @ 13 c
CELLAR : 3 Weeks at 10 c then Roll / Shake Gently and Stillage .
STILLAGE : 1 Week @ 10 c THEN FULLY VENT ,
Vent for 12 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
No comments:
Post a Comment