How Do All ,
Here`s an infrequent brew from the earliest known commercial brewing record in a Public Archive from a Sheffield Brewery; The Brewing Book of Kirby,Wright & Co @ SHW 6/1/2/1 ; deposited with the helpful and friendly team at Sheffield City Archives on Shoreham St .
The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it doesn`t record brewlengths and only rarely does it record the initial liquor heat.
a similar situation exists with the attenuation and yeast use records , though these are , sadly absent .
The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .
The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby , with George Wright joining the business in 1861 in turn they were joined by Septimus Ward in 1868
who bought the business in 1871 . In 1876 , the entire concern removed to the Soho Brewery
of Bradley & Co , shortly after it`s purchase in 1876, which was then promptly re named
" The Sheaf Brewery " , continuing to brew until 1999 when it regrettably ceased brewing .
If you know of any Brewing Records from Sheffield or other Yorkshire breweries in private collections; I would really appreciate access to any surviving records Pre 1955 where access is possible or , if you`re able to assist with my research in other areas of the UK , please leave a comment below or a message through the blog contact form , I`ll respond as soon as possible .
This recipe C Edd Mather 2023
This Recipe for 30.000 Wort Litres to Copper @ 1.050 , 80 % Mash Efficiency Assumed
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Kirby, Wright & Co and their successors in title
Kirby , Wright & Co
Sheaf Island Brewery
Effingham Street
Sheffield
4 d ALE
Tuesday 27 Th June 1865
Original Gravity : 1.062.5 Racking Gravity : 1.010 Final Gravity : 1.007 I B U : 30 A B V : 7.3 %
MALTS
Warminster Malt : 25 % Mild Ale = 1.555 Kg
25 % Vienna Malt = 1.555 Kg
Crisp Malt : 50 % Chevalier = 3.100 Kg
MASHING
Use a Mild Ale type Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE mashing in ;
ENSURE THE LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 0 - + 60 Mins @ 63 c = 16.675 Litres
2 Nd Mash Heat : + 60 - + 120 Mins @ 66 c = 8.170 Litres
3 Rd Mash Heat : + 120 - + 180 Mins @ 68 c = 16.000 Litres
At 180 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings OVER the mash until clear & bright ; ONLY THEN allow to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper @ 74 - 71 c = 13.0 Litres and at a gravity of 1.005 , STOP TAPS & Collect Wort in the Copper , ADD LIQUOR to 1.049.75 ; THEN CONDENSE TO 1.050 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 AT 1.050 .
COPPER
A 2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 Minutes , then at Let Off - 60 Minutes ,
ADD the 2 Nd Hop Charge and at Let Off - 30 Minutes , ADD the 3 Rd Hops .
At Let Off - 12 Minutes , ADD the Copper finings. At Let Off , STAND 10 Minutes ,then Recirculate for 5 - 10 Minutes IN COPPER , BEFORE STANDING 1/2 Hour ;
THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.050
3 IBU Cluster @ 6.5 % = 4.5 g , 5 IBU Goldings @ 6 % = 8.5 g
2 Nd Hop Charge : To 26.400 Wort Litres @ 1.056
10 IBU Goldings @ 6 % = 15.5 g
3 Rd Hop Charge : To 24.985 Wort Litres @ 1.059
12 IBU Goldings @ 6 % = 18 g
YEAST
Pitch with 72 g Weight of a LIVE YEAST @ 15 c
TO 23.525 Wort Litres @ 1.062.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.062.5
2 M 16 1.060
E 18 1.054
3 M 18.5 1.047
E 19.5 1.041
4 M 6 20 1.034
E 11 21.5 1.026
5 M 20 1.017 COOL
E 16 1.014
6 M 14 1.011.5
E 13.5 1.010.25
7 M 13.5 1.010
8 M 13.5 1.010 RACK & FINE = 23.200 - 23.000 Beer Litres Racked Down .
STAND : 1 Week @ 12 - 13 c
CELLAR : 3 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
No comments:
Post a Comment