How Do All ,
It`s been a while since I published a recipe sourced from the Scottish Brewing Archives , so here`s a beautiful recipe for a Herefordshire beer from 1898 , from a brewery owned by a Welshman !!
It`s from the Brewing Notebook of William Binnie 1898 - 1945 @ BH 6 / 1 / 1 / 2 which is part of the Mark Binnie & Co collection , part of the internationally important Scottish Brewing Archives ,
Cared for by the ever helpfull and friendly team up in Glasgow @ The University of Glasgow,
Special Collections & Archives Department .
Thanks for all your assistance with my Scottish , and in this case English beer history research ; It`s greatly appreciated .This Recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO J T Jenkins & Co and their successors in title
THIS RECIPE FOR 26.640 Wort Litres IN Copper @ 1.047.5
26.500 Wort Litres @ 1.058 @ Let Off - 105 Minutes
80 % Mash Efficiency Assumed
J T Jenkins & Co
The Imperial Brewery
Bewell Street
Hereford
 |
| Photo of the Brewery Yard : From the Brewery History Society Page on , Hereford & Tredegar Breweries Ltd |
X . B
Gyle No : 22
Friday 30 Th December 1898
Original Gravity : 1.058 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 62 A B V : 6.6 %
MALTS
Crisp Malt : 60.5 % Chevalier = 3.165 Kg
EG : Scottish Ale Malt 39.5 % = 2.060 Kg
Or ANY Pale Ale Malt @ 6.5 - 8 ebc
MASHING
Use a PALE ALE type Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c AT 0 - + 60 Minutes = 12.920 Litres
2 Nd Mash Heat : 67 c AT + 60 - + 120 Minutes = 12.920 Litres
3 Rd Mash Heat : 71 c At + 120 - + 150 Minutes = 2.930 Litres
At 150 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings
OVER the Mash UNTIL consistently Clear & Bright , Only then send to the Copper.
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes @ 80 - 77 c = 15.000 Litres , Then at a runnings
Gravity of 1.004.75 - 1.005 , STOP TAPS / Close OFF Mash Tun Valve then Collect Wort in Copper.
COLLECTION
At Collection of the Wort in the Copper ; ADD LIQUOR to the Copper , Reducing the Wort gravity
TO 1.047.5 , then ADD the Glucose and CONDENSE to 1.058 ON 26.500 Wort Litres .
SUGARS
Invert Glucose @ 1.010.25 TO 26.640 Wort Litres @ 1.046.5 = 0.895 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes @ 1.058 , then at Let Off - 70 , ADD the 2 Nd Hops .
At Let Off - 60 Minutes ON 24.720 Wort Litres , ADD 5.332 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.051 ON 30.052 Wort Litres IN COPPER @ Let Off - 60 Mins .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge ,
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Mins then ;
Recirculate IN COPPER for 5 - 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P .
HOPS
1 St Hop Charge : To 26.500 Wort Litres @ 1.058
11 IBU Fuggles @ 5.5 % a/a = 19 g
11 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
2 Nd Hop Charge : To 25.130 Wort Litres @ 1.061
10 IBU Fuggles @ 5.5 % a/a = 17 g
14 IBU East Kent Goldings @ 6.5 % a/a = 20 g
3 Rd Hop Charge : To 28.280 Wort Litres @ 1.054
16 IBU French Fuggles @ 4.2 % a/a = 37 g
YEAST
Pitch with 85 g Weight of a LIVE YEAST @ 15.5 c
Reccomended Strain : Whitbread T II Type
TO 26.185 Wort Litres @ 1.058
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.058
2 E 17.5 1.052
3 M 20 1.038 DROP to 2 Nd F V = 25.750 Wort Litres IN VESSEL
E 19.5 1.028
E 10 19.5 1.025
4 M 19 1.020
E 8 16.5 1.016.5 SKIM
5 M 16 1.014
E 16 1.013
6 M 14 1.011.5
E 13.5 1.011
7 E 13 1.011 RACK & FINE TO DRAUGHT VESSEL
= 25.400 Beer Litres ( Approx ) .
STAND : 1 Week @ 12 - 13 c
CELLAR : 3 Months at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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