How Do All ,
Today`s recipe comes from the mysterious " Newport Brewery ";
Mentioned in the brewing book of H H Brakspear 1858 - 1864 @ B 33 / A5 / 2 ,
part of the Brakspear archives which are deposited with the helpfull and friendly team at the Oxfordshire History Centre on Temple Rd in Cowley .
As I mentioned in my post on the brewings at this brewery ,
I`m not sure which of the towns called Newport in the UK this may refer to ;
wether it be Newport Pagnell as suggested by Martyn Cornell , Newport in Shropshire or ,
The Isle of Wight as suggested by Gary Gillman .
If you`re able to assist with any information as to which toiwn H H Brakspear was brewing in 1858, Please leave a comment below or get in touch with me at : beerhistorybloke@gmail.com .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The original brewery and their successors in title
This Recipe For : 30.125 Wort Litres @ 1.059.75 from the Mash Tun , 80 % Mash Efficiency
30.000 Wort Litres @ Let Off - 90 Minutes AT 1.060
" NEWPORT BREWERY "
INDIA ALE
Monday 31 St January 1859
Original Gravity : 1.069.5 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 42 A B V : 8.4 %
MALTS
Warminster Malt : 30 % Plumage - Archer = 2.235 Kg
Crisp Malt : 30 % Chevalier = 2.230 Kg
20 % No 19 Maris Otter = 1.485 Kg
Simpson`s Malt 20 % Best Pale Ale @ 4.5 ebc = 1.485 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes before mashing in
Ensure the Liquor is 2 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c 0 - + 60 Minutes = 14.350 Litres
2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 3.20 Litres
3 Rd Mash Heat : 69 c + 120 - + 135 Minutes = 3.20 Litres
At 135 Minutes , slowly open the taps and Recirculate OVER the mash until the Wort is running
Consistently Clear & Bright ; Only then allow to the Copper .
SPARGING
AT Clear Wort to the Copper + 10 Minutes, Sparge at 72 c = 33.460 Litres
At a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper
COLLECTION
At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.059.75
ON 30.125 Wort Litres @ 1.059.75 , Then CONDENSE to
30.000 Wort Litres IN Copper @ Let Off - 90 AT 1.060 .
COPPER
A 1 1/2 Hour Boil ON HOPS
At Let Off - 90 Minutes , ADD the 1 St Hop Charge , then at Let Off - 60 Minutes + 2 Nd Hops
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
Let Off - 12 Mins , ADD the Copper Finings , then at Let Off , STAND 10 Mins then ,
After R / c for 10 Mins , STAND 1/2 Hour before COOLING A S A P to Pitching Heat
25.700 Wort Litres at Let Off + 45 Mins AT 1.069.5
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.060
16 IBU Goldings 6 % = 32 g , 10 IBU French Fuggles @ 4.2 % a/a = 28 g
'
2 Nd Hop Charge : To 28.500 Wort Litres @ 1.063
9 IBU Goldings @ 6 % = 18 g , 5 IBU French Fuggles @ 4.2 % = 17 g
3 Rd Hop Charge : To 27.140 Wort Litres @ 1.066
8 IBU Goldings @ 6 % = 17 g
RACKING HOPS : 10 g East Kent Goldings @ 6.5 %
YEAST
Pitch 126 ml of a LIVE YEAST @ 15 c
To 25.500 Wort Litres IN F V @ 1.060
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.069.5 Rouse at Pitching + 4 Hours , then EVERY 6 - 8 - STOP
2 M 15.5 1.066.5
E 16 1.064
3 M 18.5 1.056
E 19.5 1.050
4 M 21 1.039
E 22 1.028
5 M 22 1.017 CLEAR TO Settler / 2 Nd F V & COOL
6 E 16.5 1.013.75
7 E 16 1.011.5 SKIM @ 1.011
8 E 14 1.010.5
9 M 13.5 1.010
10 M 13.5 1.010 RACK ON HOPS = 25.000 Beer Litres - 24.800 Beer Litres.
STAND : 1 Week at 12 - 13 c then release Excess C O 2 , Then Re Seal and COOL .
CELLAR : 6 Months at 8 - 10 c then VENT and ADD FININGS , Roll Well ,
Then STAND 2 Weeks at 12 c .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 16 Hours BEFORE Q . C
Chers All and Happy Brewing ,
Edd
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