How Do All ,
Today`s recipe is taken from the the earliest known Tetley`s Brewing Book ; the tome covering the period from 1833 - 1835 contained within ACC 2412 Box 57 , Part of the larger Tetley`s archives , cared for by the ever helpfull and friendly folks at West Yorkshire Archives , Morley .
The brewing book merely contains the gross weights of ingredients used , barrels & gallons of Wort and Beer ; Usually with the average Original Gravity stated in the individual brewings . On occasion this is absent which meant I had to use the average whole gallons of wort & gravity of each ` Copper ` in order to derive the gravity ; Original or otherwise and the ` Barrels & Gallons ` of wort at Collection in Copper and in Fermenting Vessel .as a whole gyle in the case of this beer which is only entered once in the entire period covered by the 1833 - 1835 Brewing Book ; which was written up by the Grandson of William Tetley and son of Joshua, Francis William Tetley .
I hope that you all enjoy the recipe , It`s one for 22.230 Wort Litres to the F V and 21.600 Beer Litres to the Maturation Vessel ON Primings .
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 30.210 Wort Litres to Copper @ 1.035.75 , 30.000 Wort Litres @ 1.036
William Tetley & Son
The Brewery
Salem Place
Hunslet
Leeds
West Riding
Yorkshire
DUBLIN PORTER
Friday 6 Th December 1833
Original Gravity : 1.047.25 C . V Gravity : 1.019 Bottling : 1.009.75 Final Gravity : 1.007
70 I B U 6.4 % A B V
MALTS
U K & Ireland
Crisp Malt 45 % Chevalier = 2.010 Kg
33 % Hana Vienna = 1.475 Kg
Warminster Malt 15 % Plumage - Archer = 0.615 Kg
Australia
Voyager Craft Malt 45 % Veloria Schooner = 2.000 Kg
33 % Veloria Vienna = 1.475 Kg
Barrett - Burston 15 % Border Pale Ale @ 4.5 ebc = 0.665 Kg
New Zealand
Crisp Malt 45 % Chevalier = 2.010 Kg
Gladfield Malt 33 % Ale Malt = 1.470 Kg
15 % Vienna Malt = 0.670 Kg
South Africa
Crisp Malt 45 % Chevalier = 2.010 Kg
Weyermann Malt 33 % Vienna Malt = 1.470 Kg
15 % Pale Ale Malt = 0.665 Kg
ALL Grists to Include 7 % Black Malt 0.350 Kg
MASHING , SPARGING & COLLECTION
Use a Soft / Stout / Porter Liquor
Thoroughly Pre Warm the mash tun to 95 c - 10 Minutes BEFORE Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c At 0 - + 30 Minutes = 11.000 Litres
2 Nd Mash Heat : 66 c At + 30 - + 150 Minutes = 4.800 Litres
3 Rd Mash Heat : 68 c At + 150 - + 180 Minutes = 4.000 Litres
At Taps ( 180 Minutes ) slowly open the mash tun valve and return any turbid / cloudy 1 St runnings
OVER the Mash until CONSISTENTLY CLEAR & BRIGHT , Only then send to the Copper .
SPARGE : At Clear Wort to the Copper + 10 Minutes at 78 - 75 - 72 - 69 c = 20.250 Litres ,
@ 1.003.5 , Stop Taps and Collect Wort in the Copper ,
ADD Liquor to the Copper ,reducing the Copper Gravity to 1.035.75 ON 30.210 Wort Litres,
( Collection ) then COINDENSE to 1.036 ON 30.000 Wort Litres .
COPPER
A 1 3/4 Hour BOIL on Hops
1 St Hop Charge to Copper @ Let Off - 105 M , then at Let Off - 70 Minutes , add the 2 Nd Hops .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , ADD Copper Finings
Then at Let Off , STAND 10 Minutes then Recirculate 10 Minutes IN Copper then STAND 1/2 Hour.
BEFORE Cooling A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.036
25 IBU French Fuggles @ 4.2 % a/a = 53 g
2 Nd Hop Charge : To 26.665 Wort Litres @ 1.040
35 IBU Goldings @ 6 % a/a = 48 g
3 Rd Hop Charge : To 24.330 Wort Litres @ 1.043.5
7 IBU Saazer @ 3.5 % a/a = 16 g
3 IBU Goldings @ 6 % a/a = 4 g
YEAST
Pitch with 80 g Weight of a LIVE Yeast @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.047.25
2 M 16.5 1.045
E 17 1.041
3 M 18 1.037
E 18 1.032 EXTRA ROUSE
4 M 20 1.023 Clear to 2 Nd F V = 21.900 Wort Litres IN VESSEL
E 18.5 1.016
5 M 16 1.014
6 M 15 1.013.25
7 M 13.5 1.012.5
8 M 13 1.011.5
9 M 13 1.011 SEND to the Conditioning Vessel + Primings
10 M 12.5 1.018.5 21.600 Beer Litres IN VESSEL = Add 1.008 Primings
( ADD 0.575 Kg Malt Extract )
STAND : 1 Week at 13 c ., VENT Excess C O 2 and Re Seal vessel .
CELLAR : At 10 c for 3 - 4 Months then STILLAGE and allow to 12 c .
BOTTLING : After Stillaging the C V , allow 2 Weeks at 12 c THEN Fully Vent ;
Allow to 14 c and BOTTLE CLEAR & BRIGHT @ 1.009.75 .
CELLAR : At 13 c 1 Week then Cellar @ 10 c for 2 Months standing 1 week @ 12 c then Q . C
I`d appreciate it if readers could help with a current project ;
One my research projects is trying to trace ( & Access ) production records from defunct breweries formerly located in the North of England which are in private and corporate archives ,
This is to gather materials for a book on the beers, brewers & breweries of the north of England from the earliest Commercial producers to the period up to 1968 - 1970 .
If you`re able to assist with my research , get in touch with me @ beerhistorybloke@gmail.com
Cheers All and Happy Brewing ,
Edd
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