How Do All ,
I`ts been a while since I posted a recipe from a brewery in Kent , So today`s cerevesian treat will
redress the balance in favour of the XX Ale of Fremlin`s , interpreted from the information in the
Earliest surviving brewing book ; Covering the majority of 1875 which is cared for as part of the
Fremlin`s Collection by the ever helpfull and friendly team at the Kent History Centre in Maidstone .
Cataloge No : Fremlin`s Brewing Book 1875 @ U 3555 / 2 / F / Box 2 / 1 / 1 / 1 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Fremlin`s Ltd and their successors in title .
This recipe FOR 13.50 Wort Litres FROM MASH TUN @ 1.044.75 , 80 % Mash Efficiency
30.040 Wort Litres IN COPPER @ Let Off - 105 Minutes @ 1.045
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
X X ALE
Saturday 20 Th March 1875
Gyle : 225
Original Gravity : 1.059 Racking Gravity : 1.017 Final Gravity : 1.014
I B U : 42 A B V : 6 %
MALTS
Crisp Malt : 60 % Chevalier = 1.500 Kg
40 % No 19 Maris Otter = 1.000 Kg
MASHING
Use a Pale Ale type Liquor
Thoroughly pre warm the mash tun to 95 c
Liquor 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c @ 0 - + 30 Minutes = 7.165 Litres
2 Nd Mash Heat : 68 c @ + 30 - + 150 Minutes = 3.300 Litres
At 150 Minutes , slowly open the mash tun valve and return any Cloudy Wort OVER the maash
UNTIL CONSISTENTLY CLEAR & BRIGHT
Only then send to the Copper & Begin TUN Wort Collection .
SPARGING & MASH TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 74 - 71 - 69 c = 11.000 Litres
At a RUNNINGS Gravity of 1.004.5 , STOP TAPS / Close M/tun Valve OFF ,
THEN COLLECT MASH TUN WORT IN COPPER
ADJUST THE GRAVITY TO 1.044.75
ON 13.500 Wort Litres IN COPPER @ Let Off - X Mins
WORT COLLECTION
Adter Collecting 13.50 Wort Litres IN Copper @ 1.044.75 ,
ADD 16.710 Litres of LIQUOR ;
REDUCING THE Copper Gravity to 1.020 ON 30.210 Wort Litres IN COPPER
THEN AD THE 1 St Sugar Charge = + 1.024.75 Degrees
= 30.210 Wort Litres IN Copper @ 1.044.75 AT Let Off - X Minutes
CONDENSE TO 30.040 Wort Litres IN COPPER @ Let Off - 105 Minutes
SUGARS
1 St Sugar Charge : To 30 210 Wort Litres @ 1.020
1.024.75 White CANE Sugar = 1.950 Kg
2 Nd Sugar Charge : To 26.605 Wort Litres @ 1.049
1.003.25 White CANE Sugar = 0.225 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes ,
Then @ Let Off - 65 Mins ON 24.365 Wort Litres IN Copper @ 1.053.5
ADD 2.240 LITRES OF LIQUOR ,
Reducing the Copper Gravity to 1.049 , THEN ADD the 2 Nd Sugar Charge
At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings ,
Then AT Let Off , STAND 1/4 Hour,
BEFORE RECIRCULATING IN COPPER 1/4 HOUR
STAND 1/2 Hour
THEN COOL A S A P to Pitching Heat
TARGET : 23.350 Wort Litres @ 1.059 @ Let Off + 60 Minutes
HOPS
1 St Hop Charge : To 30.040 Wort Litres @ 1.045
10 IBU Goldings @ 6 % a/a = 18 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
2 Nd Hop Charge : To 26.475 Wort Litres @ 1.052.5
5 IBU Goldings @ 6 % a/a = 9 g
7 IBU Brewer`s Gold @ 6.5 % a/a = 11 g
3 Rd Hop Charge : To 24.960 Wort Litres @ 1.055.5
4 IBU Goldings @ 6 % a/a = 7 g
9 IBU Brewer`s Gold @ 6.5 % a/a = 14 g
YEAST
Pitch with 110 ml of a LIVE YEAST @ 15 c
To an ESTIMATED 23.700 Wort Litres IN F V @ Original Gravity
START Yeast IN @ 2 - + 2.5 Wort LITRES in FV
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.059
2 M 16 1.057
E 16.5 1.052
3 M 18 1.047
E 19.75 1.037.5
4 M 6 20 1.032
E 1:30 21 1.027 CLEAR To 2 Nd F V = 23.350 Wort Litres .
E 19 1.023
5 M 16.5 1.018.75
E 16 1.018
6 E 15 1.017
7 N 14.5 1.017 RACK to DRAUGHT VESSEL
STAND : 1 Week @ 13 c
CELLAR @ 8 c 2 Months then ADD FININGS and roll well .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 12 hours before Q . C
Cheers All and Happy Brewing ,
Edd
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