How Do All ,
Following on from the last blogpost , here`s a recipe from the 1892 - 1894 Brewing Book of ; Henry Bentley & Co Yorkshire Breweries Ltd , Part of the larger Bentley`s Yorkshire Breweries Ltd Collection , Cared for by the ever helpfull and friendly team over in Morley at West Yorkshire Archives. Catalogue No : WYL 2045 / 288 / 106 .
Today`s cerevesian delight is the most common type of X X X X Ale as brewed at Eshaldwell , the Dark version ; I`ve chosen the last brewing of the dark x x x x ale on the 24 Th January 1894 for today`s recipe , I hope you all enjoy brewing it , and a few months later ; It`s Quality Controll .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their successors in title
This Recipe FOR 30.150 Wort Litres FROM the MASH TUN @ 1.052.5
30.000 WORT LITRES IN COPPER @ Let Off - 150 Minutes @ 1.066
27.325 Wort Litres to F V ; 26.800 - 26.500 Beer Litres IN VESSEL
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 | |
|
X X X X
Tuesday 25 Th January 1894
Brew No : 89
Original Gravity : 1.076.75 Racking Gravity : 1.025 Final Gravity : 1.020
I B U : 54 A B V : 7.6 %
MALTS
Warminster Malt : 33 % Vienna Malt = 2.160 Kg
12.25 % Plumage - Archer = 0.800 Kg
French & Jupps : 16.5 % Amber Malt = 1.210 Kg
Simpson`s Malt : 12.25 % Best Pale Ale Malt @ 4.5 ebc = 0.800 Kg
Crisp Malt : 16.25 % Hana = 1.065 Kg
Black Malt TO COPPER = 90 g
MASHING
Use a Mild Ale type Liquor
Thoroughly Pre Warm the Msh Tu to 95 c - 10 Minutes BEFORE Mashing In .
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c At 0 - + 25 Minutes = 14.575 Litres
2 Nd Mash Heat : 69 c At + 25 - + 120 Minutes = 9.550 Litres
At TAPS ( 120 Minutes ) , Slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings OVER the Mash until Consistently CLEAR & BRIGHT , Only then allow to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes At : 72 c = 24.150 Litres
At a runnings gravity of 1.005.5 , STOP TAPS and Collect the Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , reducing the Gravity to 1.052.5 ON 30.150 Wort Litres
IN the Copper , then ADD the 1 St Sugars Charge and CONDENSE to 1.066 ON 30.000 Wt Litres
SUGARS
1 St Sugar Charge : To 30.150 Wort Litres IN COPPER
1.013.25 No 1 Invert = 1.255 Kg
2 Nd Sugar Charge : To 28.435 Wort Litres IN COPPER
1.004.75 No 1 Invert = 0.425 Kg
CARAMEL : To 28.690 Wort Litres @ 1.073
15 ml
COPPER
A 2 1/2 Hour Boil On Hops
1 St Hop Charge at Let Off - 150 Minutes , then at Let Off - 105 Minutes , ADD the 2 Nd Hops.
At Let Off - 50 Minutes ON 26.160 Wort Litres IN COPPER @ 1.075 ,
ADD 2.275 Litres of LIQUOR , Reducing the Copper Gravity TO 1.069 ON 28.435 Wort Litres,
Then ADD the 2 Nd Sugar Charge as above . At Let Off - 45 Minutes, ADD the 3 Rd Hops .
At Let Off - 20 Minutes ON 27.285 Wort Litres IN COPPER , ADD 1.405 Litres OF LIQUOR
( Boiled 1/4 Hour MINIMUM ) Reducing the Copper Gravity to 1.073 , THEN ADD the Caramel.
At Let Off - 12 Minutes , ADD the Copper Finings then At Let Off - 5 Minutes , + Black Malt .
At Let Off , STAND 10 Minutes then RECIRCULATE IN COPPER for 10 - 15 minutes ;
THEN STAND 1/2 Hour BEFORE COOLING to Pitching Heat A S A P
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.066
14 IBU OLD Goldings @ 4 % a/a = 40 g
2 Nd Hop Charge : To 27.725 Wort Litres @ 1.071
18 IBU East Kent Goldings @ 6.5 % a/a = 31 g
3 Rd Hop Charge : To 28.240 Wort Litres @ 1.074.25
11 IBU Brewer`s Gold @ 6.5 % a/a = 20 g
11 IBU East Kent Goldings @ 6.5 % a/a = 20 g
RACKING HOPS : 7.5 g Perle TO 26.500 Beer Litres IN VESSEL
YEAST
Pitch with 150 g Weight of a LIVE YEAST @ 16 c
To 27.325 Wort Litres IN F V @ 1.076.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.076.75
2 E 17 1.063 Drop to 2 Nd F V = 27.000 Wort Litres IN Vessel
3 M 18 1.051
E 18 1.045.5
4 M 19 1.037
E 18 1.029.75 COOL
5 M 16 1.027.5 SKIM
6 M 13.5 1.026 SKIM & FINE IN F V
7 M 13 1.025.25
8 E 12.5 1.025
9 M 12.5 1.025 RACK ON HOPS
STAND : 1 Week at 12 - 13 c Then VENT Excess C O 2 and Re Seal Vessel .
CELLAR : At 12 c FOR 1 Month then AT 8 - 10 c FOR 4 - 6 Months .
AFTER standing at 8 - 10 c , ROLL & STILLAGE and allow to 12 c
STILLAGE : 1 Week at 12 c then FULLY VENT and allow 12 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing,
Edd
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