How Do All ,
Here`s a nice and simple to brew Pale Ale recipe from the well known firm of Joshua Tetley & Sons
of Leeds ; From the 1935 - 1936 Brewing Book , Cat Ref : WYL 756 / 551 ACC 3349 .
This book forms part of the Tetley`s Collections , cared for by the ever helpful and friendly team
Over at West Yorkshire Archives Morley .
A small favour to ask , If you`re enjoying the blog ;
If any blog readers know of brewing records in private collections from defunct breweries from
Yorkshire , Lancashire or other areas of the North of England ( Or other parts of the world Pre 1920 ) ;
I`d appreciate access to the original records / photos ; This is to expand my knowledge of beer and brewing history in the North of England from the earliest commercial breweries to 1923 for current breweries , and any records up to closure of the brewery from breweries who operated up to 1970 .
If you can assist with my research , e mail me @ beerhistorybloke@gmail.com
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Joshua Tetley & Sons Ltd and their successors in title
This Recipe for 30.180 Wort Litres FROM MASH TUN @ 1.036 , 80 % Mash Efficiency
30.000 Wort Litres IN COPPER @ Let Off - 120 Minutes @ 1.042
Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire
 |
| Label Photo Courtesy of Peter Dickinson |
BITTER
Thursday 1 St October 1935
Original Gravity : 1.050 Bottling Gravity : 1.010.75 Final Gravity : 1.008
I B U : 30 A B V : 5.5 %
MALTS
Warminster Malt : 25 % Plumage Archer = 1.120 Kg
25.5 % Maris Otter = 1.145 Kg
Crisp Malt : 24.75 % Chevalier = 1.005 Kg
Malting Company of Ireland : 24.75 % Irish Ale Malt = 1.110 Kg
MASHING & SPARGING
Use a Pale Ale type Liquor
Thoroghly pre Warm the Mash Tun to 95 c - 10 Minutes Before Goods In , 1.5 " ABOVE Plates
MASH HEAT : 66 c At 0 - + 120 Minutes = 10.560 Litres
At Taps , slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings OVER
The Mash , until the Wort is Consistently Clear & Bright , Only then send to the Copper
SPARGE : At Clear Wort to Copper + 10 Minutes , sparge @ 74 c = 24.350 Litres , At a runnings
Gravity of 1.003.75 - 1.003.5 , STOP TAPS and Collect Wort in Copper .
COLLECTION
At Collection In Copper , ADD LIQUOR to the Copper ,
Reducing the Copper Gravity TO 1.036 ON 30.180 Wort Litres IN COPPER ;
THEN ADD THE 1 St SUGAR CHARGE = 1.005.75 No 1 Invert
CONDENSE TO 1.042 ON 30.000 Wort Litres IN COPPER @ Let Off - 120 Minutes
NB : Remove any scum /. detritus from the Wort Surface before Let Off - 120 Minutes
SUGARS
1 St Sugar Charge : To 30.180 Wort Litres @ 1.036
1.005.75 No 1 Invert = 0.545 Kg
2 Nd Sugar Charge : To 27.565 Wort Litres @ 1.041.75
1.001.75 No 2 Invert = 0.145 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mi9nutes , Then at Let Off - 90 Mins , + 2 Nd Hop Charge .
At Let Off - 60 Minutes ON 26.000 Wort Litres IN COPPER @ 1.048 ,
ADD 3.895 Litres of LIQUOR to the Copper , Reducing the Copper Gravity to 1.041.75 ,
THEN ADD 2 Nd Sugar Charge . At Let Off - 30 Minutes , ADD 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings , Then at Let Off ,STAND 10 Minutes
Then Recirculate IN COPPER for 5 - 10 Minutes THEN STAND 1/2 Hour
BEFORE COOLING A S A P
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.042
8 IBU East Kent Goldings @ 6.5 % a/a = 11.5 g
4 IBU Goldings @ 6 % a./a = 6.25 g
4 IBU French Fuggles @ 4.2 % a/a = 9 g
2 Nd Hop Charge : To 27.855 Wort Litres @ 1.045
4 IBU East Kent Goldings @ 6.5 % a/a = 5.5 g
2 IBU Goldings @ 6 % a/a = 3 g
2 IBU French Fuggles @4.2 % a/a = 4.25 g
3 Rd Hop Charge : To 27.995 Wort Litres @ 1.046
2 IBU East Kent Goldings @ 6.5 % a/a = 3 g
2 IBU Goldings @ 6 % a/a = 3 g
2 IBU French Fuggles @ 4.2 % a/a = 4.25 g
RACKING HOPS : To 24.880 BEER LITRES IN Conditioning Vessel
7.5 g French Fuggles , 3 g Goldings
YEAST
Pitch with 58 g Weight of a LIVE Yeast @ 16 c
ATTENUATION
DAY HOUR HEAT GRAVITY REMARKS
1 P 16 1.050
2 M 17 1.048 DROP TO 2 Nd F V = 25.200 Wort Litres IN VESSEL (E)
E 19.5 1.036
3 M 6 20 1.029
E 11 18 1.021
4 M 18 1.018.5
E 16.5 1.016.5
5 M 16 1.016 SKIM
E 14.5 1.014.75
6 E 13 1.014.25
7 M 13 1.014.25 RACK TO Conditioning Vessel ON HOPS
= 24.88 BEER Litres IN C V
STAND : 13 c ONE Week
CELLAR : 6 - 8 c FOR X Months , then Stillage as below .
STILLAGE : TWO Weeks @ 10 c - 12 c
BOTTLING : BRIGHT & CLEAR @ 1.010.75 at 13 - 15 c
STAND : 1 Week @ 13 - 15 c
CELLAR : 2 Months at 10 c
STAND 1 - 2 Weeks @ 12 c BEFORE Quality Controll
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment