How Do All ,
I`ve not published a historic recipe from Yorkshire for a while ,
So here`s today`s cerevesian treat ; A tasty victorian X Ale from Strout`s brewery;
Located on Burton Road in Sheffield .
As with the other blogposts on this brewery , the source data is drawn from the Notebook of ,
Mr G T Cook ( Later Head Brewer of Fremlin`s ), cared for by the ever helpfull and friendly team
Down in Maidstone at The Kent History Centre ; Cat No : U 3555 / F BOX 2 / 2 / 1
As readers may know , A major interest field of mine are the breweries of the northern England ;
I`ve looked at the records available in Public Archives and have come up againsta a Veritable
` Brick Wall ` in the path of my research ;
I`m reasonably certain that records of interest exist in private collections ,
So I`m appealing to readers for assistance ( Duly credited in writings & blogposts etc ) in tracing & Accessing old brewing records from : Lancashire , Yorkshire , Cheshire etc that are in private Collections . If you`re able to help , I can be reached at : beerhistorybloke@gmail.com
This recipe C Edd Mather 2024
This recipe for 24.195 Wort Litres Ex MASH @ 1.031.25
30.000 Wort Litres IN Copper @ Let Off - 135 Minutes AT 1.031.5
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Strout`s Brewery Co Ltd and their successors in title
Strout`s Brewery Co Ltd
Burton Road Brewery
Burton Road
Sheffield
West Riding
Yorkshire
 |
| Strout`s Advertisement & Price List From the Brewery History Society page on the Company |
X ALE
16 Th October 1891
Gyle : 93
Original Gravity : 1.041.5 Racking Gravity : 1.012.75 Final Gravity : 1.010
I B U : 22 A B V : 4.1 %
MALTS
U K & Ireland
Warminster Malt : Mild Ale Malt = 3..125 Kg
Australia
Joe White Malt : Trad Ale Malt = 3.125 Kg
U S A
Breiss Malt : Ashburne Mild Malt = 3.125 Kg
Rest Of World :
Any Pale Ale Malt @ 6 IBC Colour ( MIN ) OR , Weyermann Vienna Malt @ 3.125 Kg
MASHING
Use a Mild / Soft Liquor
Pre Heat the Mash Tun with Liquor @ 95 c - 10 Minutes Before mashing in ;
1 St Mash Heat : 65 c @ 0 - + 20 Mins = 7.50 Litres
2 Nd Mash Heat : 67 c @ + 20 - + 135 Mins = 5.130 Litres
At Taps , Slowly open the mash tun valve and return any Cloudy / Tubid wots OVER the mash ,
Until consistently clear , Only then send to the Copper and begin collection Ex Tun .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 74 c = 16.410 Litres
At a Runnings Gravity of 1.003.25 - 1.003 ; STOP TAPS / Close M/ash Tun Valve OFF ,
Then COLLECT the Wort from the mash IN Copper @ 1.031.25
ON 24.195 Wort Litres IN Copper .
WORT COLLECTION To Let Off - 135 Minutes
At collection from the Tun in Copper as above ; ADD 6.050 Litres of LIQUOR ,
Then Immediately add the 1 St Sugar Charge to the Copper and CONDENSE to 1.031.5
From 30.245 Wort Litres @ 1.031.25 to 30.000 Wort Litres @ 1.031.5
Remove Scum & Detritus floating on Wort Surface BEFORE Let Off - 135 Mins
SUGARS
1 St Sugar Charge : To 30.245 Wort Litres @ 1.025
1.003.25 No 2 Invert = 0.310 Kg
1.003 Glucose = 0.295 Kg
2 Nd Sugar Charge : To 27.530 Wort Litres @ 1.032.25
1.001.75 No 2 Invert = 0.150 Kg
1.001 Glucose = 0.095 Kg
COPPER
A 2 1./4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes ,
@ Let Off - 120 Minutes , ADD the 2 Nd Hop Charge.
At Let Off - 60 Minutes , AT 1.041.5 ON 21.390 Wort Litres IN Copper ,
ADD 6.140 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.032.25 , Then + 2 Nd Sugars .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour ;
THEN Re Circulate IN COPPER 1/4 Hour ;
Then STAND 1/2 Hour BEFORE COOLING A S A P
HOPS
1 St Hop Charge : TO 30.000 Wort Litres @ 1.031.5
2 IBU OLD Hallertau / Saazer @ 2.2 % a/a = 10 g
2 IBU OLD Goldings @ 4.5 % a/a = 6 g
4 IBU Brewer`s Gold @ 6.5 % a/a = 7 g
2 Nd Hop Charge : To 28.570 Wort Litres @ 1.033
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
3 IBU Goldings @ 6 % a/a = 6 g
8 IBU French Fuggles @ 4.2 % a/a = 17 g
RACKING HOPS : To 22.000 Beer Litres Racked Down : 3 g Goldings .
YEAST
Pitch with 76 ml of a YORKSHIRE type yeast vstrain @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.041.5 Rouse @ Pitch + 6 Hours and EVERY 12 Hours
2 E 17 1.036.25 " UNTIL " STOP "
3 M 18.5 1.033.5
E 9 20 1.028.25
4 M 7 20 1.022.75
E 3 20.25 1.019.5 COOL
E 11 18 1.018 Stop Rousing @ 1.017
5 M 17 1.015.25
E 16.5 1.014.75
6 M 16 1.013.5
E 15 1.013.25
7 E 13.5 1.013
8 M 13.5 1.013 RACK & FINE ON HOPS = 22.000 Beer Litres .
STAND : 48 Hours @ 16 - 19 c
CELLAR : 4 Weeks @ 10 c then roll well and Stillage .
STILLAGE : 1 Week @ 12 - 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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