How Do All ,
Following my recent trip to look at the collections cared for by the good folks in Cowley
At The Oxfordshire History Centre on Temple Rd , I managed to look at a few more records
from breweries in Oxfordshire after finishing my primary research goals which sadly occupied most of the time available.
Happily I managed to find time to take a few photographs of ,the 1930 - 1932 Brewing Book of
Hunt , Edmunds & Co of Banbury @ B 20 / 2 / A3 / 2 ,
The earliest 20 Th century brewing book from this Banbury firm in the collections .
I hope that you all enjoy the recipe ; Happily it`s a relatively simple 2 step mash beer , with some adjustment to the Copper gravities at X Point during the boil , Also included in the original record are the weights and origin of the Hops used ; In this case a small ammmount of old American hops at the start of the boil, with English hops of later crop years at the 1 St Hop point and ,
at X Minutes later in the boil . Sadly the attenuation records are absent apart from the weight of yeast pitched and It`s origin , So these are my own interpretation .
The Racking Gravity is , I believe faintly recorded near the foot of the page this brew was on ,
Possily as " 10 or 11 " which , would of course been an Oak cask , the racking gravities given below reflect the change in container type , and those most commonly available to the home brewer ;
Either Metal or Plastic types .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Hunt , Edmunds & Co Ltd and their successors in title
This recipe for 27.150 Wort Litres From the Mash Tun @ 1.046.25 , 80 % Mash Efficiency
27.000 Wort Litres To 1 St Hops ; 29.130 Wort Litres MAX Copper Volume @ 1.041.5
26.595 Wort Litres @ 1.050 @ Let Off + 45 Mins , 26.400 W/ Litres TO F V
Hunt, Edmunds & Co Ltd
|Brewery Poster : From the MidlandsPubs.co.uk Website|
I P A
Thursday 17 Th July 1930
Gyle No : 217
Original Gravity : 1.050 Racking Gravity : 1.009.75 - 1.009.5 Final Gravity : 1.007
I B U : 30 A B V : 5.6 %
MALTS & ADJUNCTS
Warminster Malt : 78.5 % Plumage Archer 4.075 Kg
Crisp Malt : 13.9 % Chevalier 0.720 Kg
Flaked Maize 7.6 % 0.375 Kg
USE A Pale Ale type Liquor
Thoroughly pre warm the Mash Tun to 95 - 90 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 = 12.450 Litres
2 Nd Mash Heat: 66 c At + 30 - + 120 Minutes = 6.250 Litres
At Taps , Clear the Wort by return Over the mash until it runs Consistently Clear & Bright for
5 Minutes ; ONLY THEN allow to the Copper and begin Collection .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Mins @ 72 - 69 c = 23.000 Litres
At a Gravity of 1.005 , STOP TAPS and Collect the Wort in the Copper ,.
ADD Liquor to the Copper , Reducing the Gravity to 1.046.25
ON 27.150 Wort Litres IN COPPER @ L/Off - X Mins .
AT Collection as above ; CONDENSE to 1.046.5 ON 27.000 Wort Litres IN Copper ;
TAKING Care to remove any scum or other dtritus floating on the Wort surface,
Before Let Off - 105 Minutes / 1 St Hop Charge .
1.002.5 No 2 Invert To 29.830 Wort Litres @ 1.041.5 = 0.235 Kg
1.001 Malt Extract To 29.130 Wort Litres @ 1.045.5 = 0.100 Kg
A 1 3/4 Hour - 105 Minute Boil ON HOPS
Add the 1 St Hops at Let Off - 105 Minutes
At Let Off - 45 Mins ON 23.805 W/Litres In Copper @ 1.052 , ADD 6.025 Litres of LIQUOR ;
Reducing the Copper Gravity to 1.041.5 ON 29.830 Wort Litres then ADD the No 2 Invert .
At Let Off - 38 Minutes @ 1.045.5 ON 28.810 Wort Litres , ADD 0.320 Litres of LIQUOR
THEN ADD the Malt Extract to 29.130 Wort Litres @ 1.045 . At Let Off - 30 Mins + 2 Nd Hops .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour ,
THEN Recirculate IN COPPER for 10 - 15 Minutes before COOLING A S A P to Pitching Heat .
1 St Hop Charge : To 27.000 Wort Litres @ 1.046.5
4 IBU Cluster @ 6.5 % a/a = 6 g
17 IBU French Fuggles @ 4.2 % a/a = 38 g
2 Nd Hop Charge : To 28.810 Wort Litres @ 1.046.5
2 IBU Brewer`s Gold @ 6.5 % a/a = 4 g
7 IBU East Kent Goldings @ 6.5 % a/a = 12 g
RACKING HOPS : Goldings @ 6.0 % a/a ( Preferably High Weald Goldings )
To 12.300 Litres DRAUGHT : 5 g , 12.0 Litres ( BOTTLING ) 9 g
Pitch 112 ml of a LIVE YEAST @ 14 c
TO 26.500 Wort Litres IN F V @ 1.050
Reccomended Strain : Brewlab Thames Valley 2 Strain
DAY Hour Heat Gravity REMARKS
1 P 14 1.050
2 M 15 1.048.5
E 16.5 1.044
3 M 18 1.040
E 19.5 1.032
4 M 19 1.026.5
E 19.5 1.020 Clear To 2 Nd F V & COOL / SPLIT 50/50 with the
5 M 16.5 1.016 Bottling beer going to a SETTLER @ 1.022 , 13.0 Wt / L
E 16.5 1.013.5 = 12.700 Litres of BEER IN Bottling C V AT 1.017
6 M 16.5 1.012
E 15.5 1.011.25
7 E 13.5 1.009.75
8 M 13.5 1.009.5 Rack ON HOPS ( DRAUGHT @ 13.0 - 12.800 Beer Litres )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 19 c ( Top Heat )
BOTTLED : 1 Week @ 13 - 15 c
CELLAR : ( DRAUGHT ) AT 10 c FOR 1 Month then VENT and ADD FININGS , Roll Well ;
Then STAND 1 Week @ 10 - 12 c THEN ROLL & STILLAGE .
( BOTTLED ) At 10 - 12 c FOR X Months UNTIL @ 1.011.25 ,
THEN STILLAGE the C V and FULLY VENT @ 1.010 ;
ALLOW Bottling Vessel to 14 - 15 c AFTER VENTING
BOTTLING : Bright & Clear At 1.009.75 - 1.009.5 at 15 c , STAND : 1 Week at 12 - 15 c ;
CELLAR : 2 Months at 10 c then STAND 1 Week at 10 - 12 c BEFORE Q.C
STILLAGE ( DRAUGHT ) : 1 Week at 10 - 12 C
THEN FULLY VENT ; + 8 - 12 Hours to Clear & Condition,Then Q . C .
A Small favour to ask ; If you`ve enjoyed my recipies and feel able to contribute to further research
trips , I can accept donations though PayPal using the email@example.com address .
Cheers All and Happy Brewing ,