G`Day All ,
Here`s a special recipe for Aussie blog readers ; It`s from the only brewing record
(in a public arcive); from the Tomson & Wotton brewery in Ramsgate The record it`s self
is a single sheet ,With entries on the left hand side ( Majority ) with the relevant details .
This singular survivor was discoivered in the sandwiched between the leaves of the brewing book catalogued " Tomson & Wotton Ltd , Brewing Book 1863 - 1864 " ;
Part of the collections cared for by the excellent team at Kent History Centre in Maidstone ;
Cat No : U 3555 / 2 / TW / BOX 2 / 1
I hope you all enjoy this special recipe ; I`ll be posting more from this brewery in a while ;
This being a lone survivor , I thought you`d all enjoy the first fruits of my recent trip to Maidstone ..
I`ll be looking into the Pre Wotton beers of Tomson & Wotton , and will provide a brief or ,
Potted history of the company in those Blogposts .
Cheers All and Happy Brewing
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Tomson & Wotton Ltd and their successors in title
This Recipe for 30.140 Wort Litres @ 1.054.25 FROM Mash Tun , 80 % Mash Efficiency
30.000 Wort Litres @ Let Off - 120 Mins AT 1.054.5
Tomson & Wotton
The Brewery
Queen Street
Ramsgate
Kent
 |
| Brewery Newspaper Advert from the B H S Webpage on Tomson & Wotton Ltd |
PALE ALE
Thursday 15 Th January 1880
Original Gravity : 1.062.5 Racking Gravity : 1.008 Final Gravity : 1.005
IBU : 58 A B V : 7.6 %
MALTS
Voyager Craft Malt : 4.050 Kg Veloria Schooner
Barrett - Burston Malt : 1.345 Kg Border Pale Ale @ 3.5 ebc
1.355 Kg Vic Ale @ 7 ebc
MASHING
Use a Pale Ale Liquor
Thoroghly Pre Warm the Mash Tun to 90 c - 10 Minutes Before Mashing In
1 St Mash Heat : 64 c AT 0 - + 30 Mins = 14.400 Litres
2 Nd Mash Heat : 65 c AT + 30 - + 150 Mins = 6.660 Litres
At Taps ( 150 Mins ) Slowly open the mash tun valve and return any turbid or cloudy first runnings
Over the mash until CONSISTENTLY CLEAR & BRIGHT ; Oly then send to Copper
SPARGING
AT Clearv Wort to the Copper + 5 - 10 Minutes
SPARGE at 89 - 82 - 66 c = 27.500 Litres
At a Gravity of 1.005.5 , STOP TAPS and Collect Wort in the Cooper
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the Copper Gravity to 1.054.25
ON 30.140 Wort Litres IN COPPER
After adjustment of the Copper Gravity ,
CONDENSE To 1.054.5 ON 30.000 Wort Litres IN Copper @ Let Off - 120 Mins
COPPER
A 2 Hour Boil ON HOPS
At Let Off - 120 Minutes , ADD the 1 St Hops , then at Let Off - 90 + 2 Nd Hops
AT Let Off - 63 Minutes ON 26.620 Wort Litres IN Copper @ 1.061 , ADD 2.510 Litres of Liquor;
Reducing the Copper Gravity to 1.055.75 ON 29.130 Wort Litres .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
AT Let Off - 12 Minutes, ADD the Copper Finings then at Let Off , STAND 15 Mins ,
Then Recirculate IN Copper for 10 - 15 Minutes ;
Then STAND 1/2 Hour Before COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.054.5
16 IBU Pride of Ringwood @ 9 % AV a/a % = 20 g
8 IBU Fuggles @ 5.5 % AV a/a % = 16 g
2 Nd Hop Charge : To 28.070 Wort Litres @ 1.058
12.5 IBU Brewer`s Gold @ 6.5 % a/a = 20 g
12.5 IBU East Kent Goldings @ 6.5 % a/a = 20 g
3 Rd Hop Charge : To 27.445 Wort Litres @ 1.059
4.5 IBU IBU Brewer`s Gold @ 6.5 % a/a = 8 g
4.5 IBU IBU East Kent Goldings @ 6.5 % a/a = 8 g
YEAST
Pitch with 90 g Weight of a LIVE YEAST @ 16 c
Reccomended Strain : Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.062.5
2 M 9 18
Noon 19 1.050
E 8 20 1.043 TO 2 Nd F V = 25.450 Wort Litres IN Vessel
3 M 6 21.5 1.030
4 M 11 22.5 TOP HEAT ; Cool Slowly
5 M 9 20 CRASH COOL to 16 c
6 M 9 15 1.013 COOL 2 c AND SEND to 3 Rd FV = 25.100 Wort L
7 M 13 1.008.5
8 E 13 1.008.25 RACK to Draught Vessel .
STAND : 2 WEEKS @ 12 - 13 C then Release EXCESS C O 2 AND re seal
CELLAR : 6 Weeks at 6 - 8 c THEN ADD Finings and Roll Well ;
STORE : 1 - 2 Weeks at 12 - 10 c BEFORE Rolling then Stillaging.
STILLAGE :1 Week at 10 - 12 c THEN FULLY VENT and allow 12 - 16 Hours BEFORE Q.C
Cheers All and Happy Brewings ,
Edd
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