How Do All ,
Today`s post is from Whitwell , Mark & Co of Kendal , Westmoreland .
Established as a Wine & Spirit Merchant`s Ca 1757 by John Whitwell , the concern was purchased in 1858 by William Mark , with a new brewery being built .
The brewery was registered as a limited company in 1883 , and continued to brew independently until 1947 when Vaux & Co of Sunderland bought Whitwell,Mark & Co ; The brewery continued to brew until the 18 Th September 1968 when Beer production ceased .
The brewery and it`s buildings are , thankfully preserved and are now known as ,
The Brewery Arts Centre.
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitwell , Mark & Co Ltd and their successors in title
This recipe for 26.000 Wort Litres to Copper @ 1.040 , 80 % Mash Efficiency Assumed
Maximum Wort Volume IN COPPER @ 28.815 Wort Litres @ 1.038.25
Whitwell , Mark & Co Ltd
Highgate Brewery
Highgate
Kendal
Westmoreland
 |
| Price List Image : From the Brewery History Society Website |
PALE ALE
Wednesday 2 Nd September 1931
Brew No : 150
Original Gravity : 1.044 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 38 A B V : 5.0 %
MALTS
U K & Ireland
Warminster Malt : 54.5 % Plumage - Archer = 2.345 Kg
Simpson`s Malt : 18.2 % Simpson`s Best Pale Ale = 0.780 Kg
Crisp Malt : 17.3 % Chevalier = 0.740 Kg
Australia
Barrett - Burston 54.5 % Border Pale Ale @ 3.5 ebc = 2.340 Kg
18.2 % Border Pale Ale @ 4.5 ebc = 0.780 Kg
Voyager Craft Malt 17.3 % Veloria Schooner = 0.735 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Before Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64.5 c @ 0 - + 30 Mins = 9.050 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 90 Mins = 1.000 Litres
3 Rd Mash Heat : 67 c @ + 90 - + 120 Mins = 1.000 Litres
At + 120 Minutes , Slowly open the Mash Tun valve and return any cloudy / Turbid 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 + 5 - 10 Minutes @ 71 c = 23.150 Litres , and at a gravity of 1.004,
STOP TAPS and Collect Wort in the Copper ; ADD LIQUOR to the Copper , Reducing the Gravity to
1.039.75 , THEN CONDENSE to 26.000 Wort Litres IN COPPER @ 1.040 .
NB :
Take care to remove any Scum / Detritus floating on the Wort Surface PRIOR to Let Off - 120 Mins .
SUGARS
6.82 % / 1.003 Invert Glucose TO 27.080 Wort Litres = 0.265 Kg
6.26 % / 1.002.75 Malt Extract TO 28.815 Wort Litres = 0.265 Kg
PRIMING : TO 26.300 Beer Litres = 6.26 % / 1.002.75 Invert No 1 = 0.230 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge : Let Off - 120 Minutes , then at Let Off - 90 Minutes , ADD 2 Nd Hop Charge .
AT Let Off - 60 Minutes ON 22.370 Wort Litres IN Copper @ 1.046 , ADD 4.710 Litres of LIQUOR ,
Reducing the Copper gravity to 1.038 THEN ADD 1 St Sugars ( Invert Glucose ) and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge . AT Let Off - 15 Minutes , ON 23.960 Wort Litres IN Ciopper ;
ADD 4.855 Litres of LIQUOR , Reducing the Copper Gravity to 1.038.25 , THEN ADD Malt Extract;
Increasing the Copper Gravity to 1.041 and at Let Off - 12 Minutes, ADD the Copper Finings .
AT Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes BEFORE STANDING 1/2 Hour , THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.000 Wort Litres in Copper @ 1.040
13 IBU East Kent Goldings @ 6.5 % a/a = 16 g
2 Nd Hop Charge : To 24.050 Wort Litres in Copper @ 1.043
12 IBU East Kent Goldings @ 6.5 % a/a = 14 g
3 Rd Hop Charge : To 25.100 Wort Litres in Copper @ 1.044
7 IBU Goldings @ 6 % a/a = 9.5 g
RACKING HOPS : 8 g French Fuggles @ 4.2 % a/a
YEAST
Pitch with 86 g TOTAL Weight of a LIVE YEAST to 26.705 Wort Litres @ 1.044
Reccomended Strains : Brewlab Lancashire Strain @ 43 g , Brewlab Yorkshire @ 43 g
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.044
2 M 16.5 1.043
E 16.5 1.041
3 M 18.5 1.036
E 20.5 1.026
4 M 21 1.019
E 21 1.016 TO SETTLER / 2 Nd F V + PRIMINS TO 26.300 Litres IN F V
5 E 16.5 1.016.5
6 E 15.5 1.013
7 E 15 1.011
8 M 15 1.011 Rack & FINE ON HOPS = 25.800 BEER Litres in Vessel
STAND : 1 Week @ 13 c THEN COOL TO 10 c
CELLAR : 3 Weeks at 10 c THEN STILLAGE .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 8- 12 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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