How Do All ,
Thanks to a request for more historic Australian content , Here`s a recipe from the sole (Known) surviving brewing brewing record from the Waverley Brewery of Mallen & Co in Mitcham, South Australia ; The second that Charles Mallen established to bear the name ` Waverley `in the town.
The record from which this recipe is drawn is cared for as part of their collections by the good folks at The State Brewery of South Australia in Adelaide , as part of the Chales Mallen & Co collection, Charles Mallen & Co , Brewing Control Register 1885 - 1917 BRG 186 / 1 ; The photos I have were kindly taken and sent by a friend of the blog , Piers Watson ; Cheers Mate , Appreciated .
Charles Mallen had established the 1 St Waverley Brewery in Mitcham in 1875 which was bought by William Simms , though within a brief time ; the original brewery had become a Vinegar Brewery . The second Waverley Brewery was established in 1878 on the corner of Princes Rd and Victoria Terrace by Charles Mallen in partnership with his daughter Marie , John Haimes and Arthur Bean , being styled Haimes, Mallen & Co and after Arthur Bean retired in 1879 and John Haimes died , the business was known as Mallen & Co .
The brewing of Mallen & Co beers in Mitcham stopped in 1933 , when the brewery made arrangements with The South Australian Brewing Co to supply the hotels of Mallen & Co ; the brewery itself was sold to the newly formed Castlereagh Brewing Co Ltd in the same year which ran in to difficulties , as by 1934 another company ; The Adelaide Brewery Co Ltd was in occupation , and by 1938 The Springfield Brewery had purchased the site and continued brewing there until Ca 1948 .
If any readers are able to send photos of other historic Australian , New Zealand or even South African historic brewing records ; 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
Mallen & Co and their successors in title
Charles Mallen & Co
Waverley Brewery
Princes Rd & Victoria Terrace
Mitcham
Adelaide
South Australia
PALE ALE
Thursday 15 Th January 1885
Brew No : 1
Original Gravity : 1.058.5 Final Gravity : 1.010
I B U : 66 A B V : 6.4 %
MALTS
U K & Ireland
Crisp Malt : 80 % Chevalier = 3.210 Kg
Malting Company of Ireland : 20 % Irish Ale Malt = 0.800 Kg
Australia
Voyager Craft Malt : 80 % Veloria Schooner = 3.205 Kg
Barrett - Burston : 20 % Vic Ale Malt = 0.800 Kg
New Zealand
Crisp Malt : 80 % Chevalier = 3.210 Kg
Malt Europ New Zealand 20 % Ale Mal;t = 0.800 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the Mash Tun to 95 - 90 c ; ENSURE the Liquor is 1.5 " ABOVE the Plates
MASH : 2 Hours @ 67 c = 11.500 Litres
At Taps ( 120 Mins ) Slowly open the mash tun valve and return any turbid / cloudy Wort Runnings OVER the Mash until Consistently BRIGHT & CLEAR ; ONLY THEN allow the Wort to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes at 76 - 71 c = 20.850 Litres then at a Gravity of 1.004 - 1.003.5 STOP TAPS and Collect the Wort in the Copper ; ADD LIQUOR to the Copper , REDUCING the Gravity to 1.033.5 on 29.000 Wort Litres in Copper and ADD the 1 St Sugar Charge .
After adding the 1 St Sugar Charge ; Condense to 1.050.25 . Take care to remove any scum or other detritus floating on the Wort surface BEFORE adding the 1 St Hop Charge @ Let Off - 90 Mins.
SUGARS
1 St Sugar Charge : To 29.000 Wort Litres @ 1.033.5
1.016.5 Invert Glucose @ 28.21 % = 1.555 Kg
2 Nd Sugar Charge : To 27.275 Wort Litres @ 1.053
1.002.75 White Cane Sugar @ 4.71 % = 0.195 Kg
COPPER
An 80 Minute boil ON HOPS
1 St Hop Charge @ Let Off - 80 Minutes @ 1.050.25 then at Let Off - 60 Minutes @ 1.053 ON 27.275 Wort Litres in Copper ; ADD the 2 Nd Sugar Charge .At Let Off - 55 Minutes , ADD the 2 Nd Hops.
At Let Off - 15 Minutes , ON 25.210 Wort Litres @ 1.060 , ADD 1.800 Litres of LIQUOR and at Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes before Recirculating for 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 28.855 Wort Litres @ 1.050.25
23 IBU OLD Goldings @ 3 % a/a = 74 g
2 Nd Hop Charge : To 27.150 Wort Litres @ 1.056
45 IBU East Kent Goldings @ 6.5 % a/a = 66 g
YEAST
Pitch with 100 g Weight of a LIVE YEAST @ 18 c
Reccomended Strain Type : White Labs Australian Ale Yeast WLP 009
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.058.5
2 M 20 1.055.5
E 20 1.050
3 M 20 1.044
E 20 1.038
4 M 20 1.031
E 20 1.025 CLEAR TO 2 Nd F V / Bottling Settler
5 M 17.5 1.018
E 16.5 1.016.5
6 M 16 1.014.5
E 15.5 1.013.5
7 M 14.5 1.013.25
8 M 14 1.013 RACK & FINE to Draught container .
DRAUGHT
STAND : 1 Week at 13 - 14 c the CELLAR @ 10 c for 2 Months
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours before Q C
BOTTLING : Send to a Bottling Conditioning Tank / Vessel from the SETTLER @ 13 c ;
AT 1.020.5 ; MATURE @ 10 - 12 c UNTIL at 1.014.5 .
At 1.014.25 , STILLAGE Bottling Vessel and allow 1 week then FULLY VENT .
BOTTLE : Clear & Bright at 1.012.75 at 14 - 15 c then STAND 1 Week .
CELLAR : 2 Months at 10 c then One Week at 12 c before Q . C .
Cheers All and Haappy Brewing ,
Edd
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