How Do All ,
Today`s cerevesian treat comes from the same source mentioned in yesterday`s post ;
From the Unknown Brewery , Brewing Book 1876 - 1877 @ LMA 4453/D/02/024 ,
Part of the Whitbread collection , cared for by the ever helpfull & friendly team at
London Metropolitan Archives on Northampton Road in Clerkenwell .
F . A , which might reasonably be called ` Family Ale ` / Dinner Ale or any of the other
Mid - Late Victorian ` Mild Bitter Beers ` trade names ;
Ie a bitter beer designed to be brewed and consumed within a relatively short period ,
Say 1 - 2 Months from production .
I hope that you all enjoy today`s Beery Mystery Tour ;
I`ll be featuring a few more beers from this source over the coming weeks .
This recipe C Edd Mather 2024
This recipe for 23.015 Wort Litres FROM MASH TUN @ 1.039.75 , 80 % Mash Efficiency
29.995 Wort Litres IN Copper @ 1.039.75
23.500 BEER Litres TO Bottling ( APPROX )
F . A
Tuesday 11 Th July 1876
Gyle No : 3
Original Gravity : 1.050.25 Bottling Gravity : 1.006.75 Final Gravity : 1.004
I B U : 56 A B V : 6.0 %
MALTS
U K , Ireland & Worldwide Grist :
Crisp Malt : 100 % Chevalier = 3.780 Kg
Australian Alternative : Voyager Craft Malt : Veloria Schooner @ 3.770 Kg
MASHING
USE A Pale Ale Type Liquor
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c - 10 Mins BEFORE Mashing In
Ensuring that the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 12.150 Litres
2 Nd Mash Heat : 66 c @ + 60 - + 150 Minutes = 2.200 Litres
At 150 Minutes , Slowly open the mash tun valve
And ,return cloudy / turbid Wort over the mash until Clear & Bright ,
Once Consistently Clear & Bright , Send to the Copper and begin Collection .
SPARGING & COLLECTION
Sparge @ Clear Wort to the Copper + 5 - 10 Mins @ 77 - 76 c = 17.00 Litres
At a Gravity of 1.004 , STOP TAPS and collect the Wort in the Copper = 23.015 W/Litres EX Tun .
AFTER Collecting the Mash Tun Wort @ 1.039.75 ON 23.015 W/Litres ,
ADD 6.980 Litres of Liquor to the Copper AND the 1 St Sugar Charge ,
THEN Condense to 1.040 ON 29.805 Wort Litres IN Copper @ Let Off - 105 Minutes .
SUGARS
1 St Sugar Charge
To 29.995 Wort Litres IN Copper @ 1.030.5
1.005.25 Golden Cane Sugar = 0.410 Kg
1.004 White Cane Sugar = 0.310 Kg
2 Nd Sugar Charge
To 26.025 Wort Litres IN Copper @ 1.045.5
1.002 White Cane Sugar = 0.160 Kg
NB : Use CANE sugars , as opposed to those derived from Sugar Beet
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge to the Copper @ Let Off - 105 Minutes , then @ Let Off - 60 M , + 2 Nd Hops.
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 15 Minutes ON 23.680 Wort Litres @ 1.046 , ADD 2.345 Litres of Liquor,
Reducing the Gravity to 1.045.5 ON 26.025 Wort Litres In Copper ,
Then @ L/Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour
After 1/4 Hour , Recirculate the Wort IN COPPER 1/4 Hour then STAND 1/2 Hour
THEN COOL A S A P to Pitching Heat
NB : OPEN Copper UNTIL Let Off - 30 Mins ( Post 3 Rd Hop Addition )
HOPS
1 St Hop Charge : To 29.805 Wort Litres @ 1.040
25 IBU Brewer`s Gold @ 6.5 % a/a = 37 g
2 Nd Hop Charge : To 25.335 Wort Litres @ 1.046
21 IBU French Fuggles @ 4.2 % = 42 g
3 Rd Hop Charge : To 23.680 Wort Litres @ 1.049 - 1.049.5
10 IBU Goldings @ 6 % = 16 g
YEAST
Pitch with 96 ml of a LIVE YEAST @ 15.5 - 15.25 c
To 24.400 Wort Litres @ 1.050.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.050.25
2 E 19.5 1.045
3 M 19.5 1.042
E 22 1.027
4 M 20 1.022 SEND to 2 Nd F V & COOL = 24.100 Wort Litres IN F V
E 16.5 1.014
5 M 14 1.012.5
E 13.5 1.012 To C V = 23.800 Wort Litres IN C V
C . V : Mature @ 12 c ONE WEEK - Cool to 10 c UNTIL @ 1.007.5 then ADD FININGS
and Roll Well and Stillage .
STILLAGE : One Week @ 12 c then VENT FULLY and allow to 14 - 15 c
BOTTLING : Clear and Bright at 14-15 c at 1.006.75 then STAND 1 week @ 13 c /
2 Days @ 16 c - 19 c
CELLAR : 1 Month at 12 c / 2 @ 10 c ; Then stand 1 Week @ 12 c BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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