How Do All ,
Following the completion of my most recent research project on the beers of The Castle Brewery,
Edinburgh in 1905 ; I thought it prudent to return to southern parts of the UK for today`s cerevesian delight from the garden of England ; A Tasty session Bitter / Pale Ale ,
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 ;
OR , If you`d be interested in a collaborative research project in a public archive ( where possible )
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
This recipe for 25.220 Wort Litres to the Copper @ 1.029
25.220 Wort Litres From the Mash Tun at 1.027 ; 80 % Mash Efficiency
25.000 Wort Litres Let Off - 120 Minutes
Top Wort Volume : 30.290 Wort Litres @ 1.023.75 @ Let Off - 60 Mins
Approx 22.800 Wort Litres IN F V @ 1.032.25 ( Inc Transfer Loss )
Isherwood, Foster & Stacey Ltd
Lower Brewery
Lower Stone Street
Maidstone
Kent
 |
| Photo of the Brewery Yard from, The Brewery History Society Webpage on the Brewery |
B B
Tuiesday 28 Th August 1928
Gyle No : 95
Original Gravity : 1.032.25 Racking Gravity : 1.007.5 Final Gravity : 1.004.5
I B U : 32 A B V : 3.6 %
MALTS
Warminster Malt : 26 % Plumage Archer = 0.730 Kg
Crisp Malt : 23.5 % Chevalier = 0.660 Kg
24.5 % No 19 Maris Otter = 0.640 Kg
Crafty Maltsters : 26 % Scottish Annat = 0.725 Kg
MASHING
USE A Pale Ale Liquor
Thoroughly Pre Warm the mash tun to 95 c - 10 Mins BEFORE Mashing In ,
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 55 Minutes = 8.100 Litres
2 Nd Mash Heat : 66 c At + 55 - + 135 Minutes = 1.375 Litres
3 Rd Mash Heat : 67 - 67.5 c At + 135 - + 165 Mins = 3.150 Litres
At 165 Minutes , Slowly open the Mash Tun valve and return any turbid / Cloudy 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 @ 71 c = 14.800 Litres .
At a Gravity of 1.003 - 1.002.75 , STOP TAPS and Collect Wort in the Copper
COLLECTION
At Collection ; ADD LIQUOR to the Copper , REDUCING the Copper Gravity to 1.027 ,
ON 25.220 Wort Litres , THEN ADD the 1 St Sugar Charge and CONDENSE to 1,.029.25
THEN CONDENSE TO 25.000 Wort Litres IN COPPER @ 1.029.25
SUGARS
1 St Sugar Charge : To 25.220 Wort Litres @ 1.029
1.002 No 1 Invert = 0.160 Kg
2 Nd Sugar Charge : To 30.290 Wort Litres @ 1.023.75
1.001 Malt Extract = 0.100 Kg
1.000.75 Invert Candy Cane = 0.075 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins , then the 2 Nd Hops @ Let Off - 90 Mins .
At Let Off - 60 Minutes ON 20.435 Wort Litres IN Copper @ 1.035.25 ,
ADD 9.855 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.023.75 , Then ADD 2 Nd Sugars.
At Let Off - 25 Minutes , ADD the 3 Rd Hop Charge then , At Let Off - 12 the Copper Finings .
At Let Off , STAND 15 Minutes ,
Then Recirculate IN Copper for 10 - 15 Mins then STAND 1/2 Hr ;
BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 25.000 Wort Litres @ 1.029.25
12 IBU East Kent Goldings @ 6.5 % a/a = 14 g
2 Nd Hop Charge : To 22.435 Wort Litres @ 1.032.25
15 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
3 Rd Hop Charge : To 26.275 Wort Litres @ 1.028.5
5 IBU Saazer @ 3.5 % a/a = 12 g
YEAST
Pitch with 120 ml of a Live Yeast @ 15.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.032.25
2 M 16.5 1.028.5
E 17 1.026.25
3 M 18.5 1.018
E 18 1.015 Drop to 2 Nd F V = 22.400 Wort Litres
4 M 19 1.013
E 19.5 1.009.5
5 M 18 1.008.5
6 M 16.5 1.007.75
E 15 1.007.5
7 M 15 1.007.5 RACK & Fine to Draught Containers .
STAND : 1 Week ' 12 - 13 c / 2 - 3 Days @ 15 - 19 c
CELLAR @ 10 c 2 - 3 WEEKS , then ROLL WELL & STILLAGE
STILLAGE : 1 Week @ 12 - 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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