How Do All ,
I`ve not published a recipe from Cambridge lately , so here`s a tasty Pale XXX Ale ,
from the Private Brewing Book of H H Tebbutt 1881 - 1889 ;
Part of an uncatalogued collection relating to the Star Brewery of Frederick Bailey in Cambridge,
cared for by the helpfull and friendly team at Cambridgeshire Archives .
Special thanks are also due to the good folks at Greene King Ltd in Bury St Edmunds ,
Who kindly sponsored the reprographic costs involved in my Bailey`s Star Brewery research .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Frederick Bailey & Co and their successors in title
Frederick Bailey & Co
Star Brewery
Newmarket Road
Cambridge
X X X PALE
Wednesday 6 Th October 1886
Original Gravity : 1.068 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 30 A B V : 7.7 %
MALTS
U K & Ireland
Warminster Malt : 37 % Plumage Archer = 2.280 Kg
Crisp Malt : 33 % Chevalier = 1.980 Kg
Simpson`s Malt : 30 % Best Pale Ale @ 4.5 IBC = 1.800 Kg
Australia
Voyager Craft Malt : 50 % Veloria Schooner = 2.995 Kg
Barrett - Burston : 50 % Border Pale Ale = 2.995 Kg
U S A & Rest Of World Grist ;
Crisp Malt : 33 % Chevalier = 1.980 Kg
57 % Pale Ale Malt @ 4.5 IBC = 3.415 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun to 95 c - 10 Mins ; 1.5 " ABOVE the Plates
1 St Mash Heat : 64 c 0 - + 120 Mins = 15.460 Litres
2 Nd Mash Heat : 66 c + 120 - + 175 Mins = 8.760 Litres
3 Rd Mash Heat : 69 c + 175 - + 200 Mins = 5.830 Litres
At 200 Minutes , Clear Wort by return OVER MASH until Clear & Bright ,
Only once clkear & bright , send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes = 15.0 Litres @ 74 - 71 c
At a Gravity of 1.005.5 - 1.005.25 ; STOP TAPS and Collect Wort in the Copper .
At Collection , ADD Liquor to the Copper , reducing the gravity to 1.050.25,
ON 28.895 Wort Litres , then CONDENSE to 1.050.5 ON 28.750 Wort Litres IN COPPER .
SUGARS
1.012.25 No 1 Invert Sugar = 1.080 Kg
To 28.120 Wort Litres @ 1.051
COPPER
A 1 Hour 50 Minutes BOIL ON HOPS
OPEN COPPER UNTIL LET OFF - 30 Minutes
Add the 1 St Hop Charge @ Let Off - 110 Minutes ,
At Let Off - 90 Mins ADD the 2 Nd Hops .
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge
AT Let Off - 40 Mins @ 1.060 ON 23.900 Wort Litres IN Copper,
ADD 4.220 Litres of LIQUOR, Reducing the Gravity to 1.051 then ADD SUGARS
AT Let Off - 12 Mins , ADD the Copper Finings
At Let Off , STAND the Copper 1/4 Hour then Recirculate IN COPPER 1/4 Hour
After Recirculating IN Copper 1/4 Hour , STAND 1/2 Hour before COOLING A S A P .
HOPS
1 St Hop Charge : To 28.750 Wort Litres @ 1.050.5
5 IBU East Kent Goldings @ 6.5 % a/a/ = 10 g
5 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
2 Nd Hop Charge : To 26.185 Wort Litres @ 1.055
10 IBU East Kent Goldings @ 6.5 % = 16 g
3 Rd Hop Charge : To 24.755 Wort Litres @ 1.058
5 IBU East Kent Goldings @ 6.5 % = 8 g
5 IBU Brewer`s Gold @ 6.5 % = 8 g
YEAST
Pitch with 116 ml of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.068
2 M 16.5
E 1 18 1.064
4 18.5 1.059.75
9:30 19.5 1.052.5
3 M 6:30 21.25 1.041.5
11:45 23.25 1.034.75
E 2:45 24 1.030.5
6 25 1.024
8:30 25 1.021.5
9:30 25 1.020
4 M 5:30 25 1.016 SKIM , + 3 Hours COOL
10 17 1.014.25
E 14 1.013.75
5 M 14 1.013.5
6 M 14 1.013.25
7 E 13.5 1.013
8 M 13.5 1.013 RACK & FINE
STAND : 1 Week at 12 - 13 c
CELLAR : 2 Months at 10 c
STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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