How Do All ,
Today`s cerevesian treat comes from the ` Unknown Brewery `Brewing Book 1876 - 1878 which ,
Forms part of the Whitbread Archives , Cared for by the helpfull & friendly team in Clerkenwell
At The London Metropolitan Archives on Northampton Road .
Unknown Brewery ,Brewing Book 1876 - 1877 @ LMA / 4453 / D / 02 / 024
As I mentioned in previous posts on this source ,
I`m fairly convinced that this particular source is , a ` Compendium `of the Ale and Porter
Brewing Books used to record production at the Chiswell St brewery of Whitbread & Co
( For the period 1876 - 1877 )
A conundrum I hope to resolve on my next visit to the archives !!! .
Anyroad , here`s today`s recipe ; A tasty Victorian X Ale from one of the capital`s premier brewers , Originally brewed with UK Malts , and English and Noble european hops in the Copper .
This recipe C Edd Mather 2024
THIS RECIPE FOR 31.170 Wort Litres IN Copper @ Let Off - X Minutes @ 1.045.75
80 % Mash Efficiency Assumed
31.000 Wort Litres IN Copper @ Let Off - 105 Minutes @ 1.046
23.200 Beer Litres Racked Down ( Estimated Yield ) @ 1.011
X ALE
Monday 10 Th July 1876
Gyle No : 2
Original Gravity :1.058 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 24 A B V : 6.6 %
MALTS
U K
Warminster Malt : 25 % Mild Ale Malt = 1.475 Kg
25 % Vienna Malt = 1.470 Kg
Crisp Malt : 25 % Chevalier = 1.470 Kg
25 % Hana Vienna = 1.480 Kg
Ireland
Minch Malt : 50 % 1914 Spratt - Archer Mild Ale Malt = 2.945 Kg
Crisp Malt : 25 % Chevalier = 1.470 Kg
25 % Hana Vienna = 1.480 Kg
Australia
Voyager Craft Malt : 50 % Veloria Vienna = 2.925 Kg
50 % Veloria Schooner = 2.920 Kg
MASHING
Use a Mild Ale / Soft Liquor
Pre warm the mash tun with LIQUOR @ 95 c - 10 Minutes BEFORE mashing in ,
Ensuring the Liquor is 1.5 " ABOVE the plates / filter bed .
1 St Mash Heat : 66 c @ 0 - + 120 Mins = 16.900 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 155 Mins = 6.350 Litres
At 155 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings
OVER THE MASH until Consistently CLEAR & BRIGHT for 5 Minutes
ONLY then send to the Copper and begin Wort Collection .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes AT 82 - 77 c = 29.500 Litres
At a Gravity of 1.004.5 , STOP TAPS / Close OFF M / t Valve and Collect Wort IN Copper
COLLECTION
At Collection , ADD LIQUOR to the Copper;
VOLUME = 31.170 Wort Litres @ 1.045.75
Then CONDENSE to 1.046 ON 31.000 Wort Litres IN Copper @ Let Off - 105 Mins
COPPER
A 1 3/4 Hour boil ON HOPS
WITH A SHARP BOIL for the 1 St 3/4 Hour
Add the 1 St Hop Charge @ Let Off - 105 minutes ,
2 Nd @ Let Off - 60 Minutes .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.
At Let Off - 12 Mins , ADD the Copper Finings
At Let Off ( 105 Minutes ) ,
STAND 1/4 Hour , then ReCirculate IN Copper 1/4 Hour
STAND 1/2 HOUR , THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 31.000 Wort Litres @ 1.046
6 IBU Goldings @ 6 % a/a = 12 g
2 Nd Hop Charge : To 26.955 Wort Litres @ 1.052
8 IBU East Kent Goldings @ 6.5 % a/a = 13 g
3 Rd Hop Charge : To 25.400 Wort Litres @ 1.055
6 IBU Perle @ 7.5 % a/a = 10 g
YEAST
Pitch with 105 ml of a LIVE YEAST @ 16 c
23.800 Wort Litres IN F V @ 1.058
Reccomended Strains
Whitbread T II / Brewlab : Thames Valley 1 Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.058 Rouse @ Pitch + 6 - 8 Hours & every 6 - 8 Hrs - STOP
2 M 19.5 1.049
N 20 1.044.75 CLEAR TO 2 Nd F V = 23.500 Wort Litres ( E )
E 11:30 20 1.030 COOL 2 c
3 M 18 1.024
E 18.5 1.018
4 M 16.5 1.015 Stop Rousing
E 16.5 1.013 SKIM
5 M 15 1.012.5 SKIM
E 14.5 1.011.5
6 E 14 1.011
7 M 14 1.011 Rack & Fine to Draught vessel .
STAND : 2 Days @ 16 - 19 c
CELLAR : 3 Weeks @ 10 - 12 c
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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