How Do All ,
Today`s recipe is another beery delight from the garden of England ; From the Maidstone brewery of Isherwood , Foster & Stacey , Bought by Fremlin`s in 1929 .
I hope that you all enjoy today`s recipe ; And if any readers are able to assist my research by sending photos of brewing production records in private collections or , corporate archives ;
Pleae get in touch with me at : beerhistorybloke@gmail.com , I`d love to hear from you .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Isherwood , Foster & Stacey Ltd and their successors in title
Isherwood, Foster & Stacey Ltd
Lower Brewery
Lower Stone Street
Maidstone
Kent
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| Photo of the Lower Brewery Yard From the Brewery History Society Webpage on the Brewery |
X ALE
Gyle No : 94
Monday 27 Th August 1928
Original Gravity : 1.029 Racking Gravity : 1.006 Final Gravity : 1.004
I B U : 30 A B V : 3.3 %
This recipe for 30.365 Wort Litres FROM MASH TUN @ 1.020.5 , 80 % Mash Efficiency
MALTS
Warminster Malt : 33 . 25 % Plumage Archer = 0.855 Kg
Crafty Maltsters : 31 % Scottish Annat = 0.790 Kg
15.5 % Pop`s Pale Ale Malt = 0.395 Kg
Crisp Malt : 15.5 % Chevalier = 0.400 Kg
French & Jupps : 4.25 % Medium Crystal Malt = 0.125 Kg
MASHING
Use a Pale Ale Liquor
Thorough;y pre warm the Mash Tun to 90 c - 10 Minutes BEFORE mashing in
Ensure the Liquor is 1.5 " ABOVE plates @ Let Off - 10 Minutes
1 St Mash Heat : 63 c 0 - + 50 Minutes = 6.750 Litres
2 Nd Mash Heat : 66 c + 50 - + 120 Minutes = 1.425 Litres
3 Rd Mash Heat : 67 c + 120 - + 160 Minutes = 4.430 Litres
At 160 Minutes ; Clear the Wort by return over the mash until Clear & Bright ;
Once Clear & Bright , send to the Copper and begin collection .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes = 17.570 Litres @ 73 - 71 c
At a gravity of 1.002.25 , STOP TAPS and Collect Wort in the Copper ;
ADD Liquor to the Copper,reducing the Copper Gravity to 1.020.5 ON 30.365 Litres IN Copper ,
THEN ADD the Glucose. and CONDENSE to 1.023 ON 30.030 Wort Litres IN COPPER.
Take care to remove any scum or other detritus floating on the Wort Surface BEFORE 1 St Hops .
SUGARS
1.002.25 Invert Glucose To 30.365 Wort Litres @ 1.020.5 = 0.225 Kg
1.003.25 No 1 Invert To 31.605 Wort Litres @ 1.020 = 0.325 Kg
COPPER
A 2 Hour Boil ON HOPS
Add the 1 St Hop Charge @ Let Off - 120 Minutes .
At Let Off - 90 Minutes , ADD the 2 Nd Hops
At Let Off - 60 Minutes ON 19.155 Wort Litres in Copper @ 1.033 , ADD 12.450 Litres of Liquor, Reducing the gravity to 1.020 then ADD the No 1 Invert sugar and at Let Off - 25 Minutes ;
ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings then ,
At Let Off ; STAND 15 Minutes then Recirculate IN COPPER for 15 Minutes
Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
25.980 Wort Litres @ 1.029.25 At Let Off + 60 Minutes AT 1.029.25
HOPS
1 St Hop Charge : To 30.030 Wort Litres @ 1.023
11 IBU East Kent Goldings @ 6.5 % a/a = 15 g
2 Nd Hop Charge : To 25.785 Wort Litres @ 1.026.25
13 IBU Frenchg Fuggles @ 4.2 % a/a = 24 g
3 Rd Hop Charge : To 29.695 Wort Litres @ 1.026
6 IBU Saazer @ 3.5 % a/a = 16 g
YEAST
Pitch with 58 ml of a LIVE YEAST @ 15 c
To 25.750 Wort Litres @ 1.029.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.029.25
2 M 15.25 1.026.5
E 16.5 1.023.5
3 M 18.25 1.016.25
E 7 18.5 1.014
E 8 DROP TO 2 Nd F V = 25.500 Wort Litres IN F V
4 M 19.5 1.009
E 19 1.008.25
5 M 19 1.007.25
E 18.5 1.006.75
6 E 15 1.006
7 E 8 14 1.006 Rack and Fine to Draught Vessel = 25.150 Beer Litres .
STAND : 2 Days @ 15 - 19 c THEN COOL TO 10 c .
CELLAR : 2 Weeks at 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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