How Do All ,
It`s been a while since I published a recipe of my own design ,
A friend of the blog was recently kind enough to get in touch regarding potential access to some
Brewing records in a well established brewer`s archives .
During the call , We talked about a number of aspects involved in the replicate brewing of old beers ,
Such as Mashing , Ingredients Use and choice for individual classes of beer , Hops use etc ;
In short a ` Penny Lick ` though the vagaries of re brewing Victorian beers in particular .
So here`s today`s beery delight .
This recipe C Edd Mather 2024
ALL RIGHTS RESERVED .
THIS RECIPE FOR 32.000 Wort Litres FROM MASH @ 1.038 , 80 % Efficiency
BITTER
Original Gravity : 1.062 Racking Gravity : 1.014.5 Final Gravity : 1.010
I B U : 60 A B V : 6.9 %
MALTS & ADJUNCTS
Crafty Maltsters : 40 % Scottish Annat = 1.995 Kg
Warminster Malt : 25 % Vienna Malt = 1.255 Kg
20 % Plumage Archer = 1.005 Kg
French & Jupps : 8 % Amber Malt = 0.450 Kg
7 % Flaked Maize = 0.350 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 120 Minutes @ 66 c = 14.500 Litres
At 120 Minutes , Slowly open the mash tun valve
Return any turbid / cloudy Worts OVER THE MASH until CONSISTENTLY CLEAR ,
ONLY THEN SEND TO THE COPPER
SPARGING & MASH TUN WORT COLLECTION
Sparge at CLEAR Wort to the Copper + 5 - 10 Minutes @ 74 - 71 - 68 c
ALLOWANCE = 28.000 Litres
At a Gravity of 1.004 , STOP TAPS and Collect MASH TUN WORT in Copper
ADD Liquor to the Copper as required ,
ENSURE 32.0 Wort Litres are IN COPPER @ 1.038.0 Degrees
WORT COLLECTION
After Collecting 32.0 Wort Litres IN Copper @ 1.038 , ADD the GLUCOSE
THEN CONDENSE
To 31.800 Wort Litres IN COPPER @ Let Off - 105 Mins ;
Remove any Scum / Wort Detritus floating on Wort Surface
BEFORE ADDING THE 1 St HOP CHARGE @ Let Off - 105 Minutes .
COPPER SUGARS
1 St
1.002.75 Invert Glucose To 32.000 Wort Litres @ 1.038
0.290 Kg
2 Nd
1.010 No 1 Invert Sugar To 27.645Wort Litres @ 1.046.5
0.870 Kg
COPPER
A 1 3/4 Hour boil ON HOPS ,
1 St Hops @ Let Off - 105 Mins
2 Nd Hops @ Let Off - 70 Mins
At Let Off - 40 Minutes ON 26.780 Wort Litres IN Copper @ 1.048 ,
ADD 0.865 Litres of LIQUOR to the Copper
Reducing to 1.046.5 ON 27.645 Wort Litres IN Copper @ Let Off - 40 Minutes
THEN ADD the 2 Nd Copper Sugar Charge
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 HOUR
THEN RECIRCULATE IN COPPER 15 MINUTES ;
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 31.800 Wort Litres IN Copper @ 1.041
15 IBU French Fuggles @ 4.2 % a/a = 37 g
15 IBU Brewer`s Gold @ 6.5 % a/a = 25 g
2 Nd Hop Charge : To 28.695 Wort Litres IN Copper @ 1.045
7 IBU French Fuggles @ 4.2 % a/a = 18 g
7 IBU Brewer`s Gold @ 6.5 % a/a = 11 g
3 Rd Hop Charge : To 26.905 Wort Litres IN Copper @ 1.058
8 IBU East Kent Goldings @ 6.5 % a/a = 12 g
8 IBU Bramling Cross @ 6.5 % a/a = 15 g
RACKING HOPS
24.200 Beer Litres Racked Down
10 g Goldings @ 6 % a/a
YEAST
Pitch with 82 ml of a LIVE YEAST @ 15 c
24.900 Wort Litres IN F V @ 1.062
Strain Suggestion : Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REAMARKS
1 P E 6 15 1.062
E 11 16 1.061.25 DROP to 2 Nd F V @ 1.060 - 1.058
= 24.650 Wort Litres IN 2 Nd F V
2 E 10 19.5 1.053.5
3 M 19.5 1.046
E 21 1.038.5
4 M 19 1.032
E 19.5 1.025
E 11 19 1.020 CLEAR To 3 Rd F V
5 M 18.5 1.014.5 = 24.350 Wort Litres IN 3 Rd F V
E 16 1.014
6 E 14 1.013.25
7 E 13.5 1.013 RACK ON HOPS
STAND : 1 Week @ 12 - 13 c
CELLAR : 3 Months @ 8 - 6 c then ADD FININGS and ROLL WELL
STAND 2 Weeks @ 10 - 12 c then RE ROLL and STILLAGE .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and ,
Allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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