How Do All ,
It`s been a while since I featured a recipe from one of my favourite Yorkshire breweries that of ,
Henry Bentley & Co at Woodlesford near Leeds .
As with the other recipies from this West Riding firm , today`s cerevesian delight is drawn from ,
The information in the " Brewing Book 1892 - 1894 " @ WYL 2045/288/106 , part of the much
Larger Bentley`s Yorkshire Breweries Collection ; Cared for by the gradely folks over at the
West Yorkshire Archives Leeds, Morley.
The ingredients originally used were a total 13.5 Quarters of Malt ; Yorkshire , " California C " ,
And the ubiquitous " Smyrna " providing X Wort Barrels @ 1.056 ; Then the sugar portion ,
6 Quarters of Invert Glucose @ 1.016.75 total contribution .
Hops employed in the Copper were , a blend of 65 Lbs of " Rose Kent A " ,
50 Lbs of Californian 1892 , 65 Lbs of 1891 Kent hops " May " and the final Hop Charge of ,
75 Lbs of 1893 Worcester " Cook " ; These three Hop Charges giving an agregate IBU of 60 .
I hope that you all enjoy the recipe ;
I`ve got a Small favour to ask of those who may be able to help , I`m looking for access to ANY
Historic brewing records from the North of England amongst Others ;
From the earliest commercial records up to 1939 or so . If you`re able to assist ,
Please get in touch with me @ beerhistorybloke@gmail.com .
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their successors in title
Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
I P A
Thursday 12 Th January 1893
Gyle No 72
Original Gravity : 1.063.75 Bottling Gravity : 1.017.75 Final Gravity : 1.015
I B U : 60 A B V : 6.5 %
MALTS
Crisp Malt : 44.5 % Chevalier = 2.265 Kg
37 % Pale Ale @ 4.5 IBC = 1.880 Kg
18.5 % Pale Ale @ 6.5 IBC = 0.940 Kg
MASHING
Use a Pale Ale type Liquor
Thoroughly pre warm the Mash Tun with Liquor
@ 95 c - 10 M BEFORE Mashing In ,
Liquor 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c At 0 - + 20 Minutes = 13.0 Litres
2 Nd Mash Heat : 67 c At + 20 - + 120 Minutes = 6.0 Litres
At 120 Minutes ,
Slowly open the mash tuin valve and return any cloudy 1 St runnings OVER the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT FOR 5 Minutes
ONLY THEN SEND TO THE COPPER
SPARGING & TUN WORT COLLECTION
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes at 72 c
= 22.900 Litres Allowance
At a Gravity of 1.005.75 STOP TAPS / Close OFF Mash Tun Valve
ADJUST Gravity to 1.056 WITH LIQUOR
THEN Collect MASH TUN Wort = 22.000 Wort Litres @ 1.056 IN COPPER
AT Let Off - X Minutes
WORT COLLECTION
After Collecting 22.0 Wort Litres IN the Copper @ 1.056 , ADD 8.235 Litres of Liquor,
Reducing the Copper Gravity to 1.040.75
ON 30.235 Wort Litres IN COPPER @ L/Off - X Mins.
THEN CONDENSE TO 1.056
ON 30.100 Wort Litres IN Copper @ Let Off - 120 Minutes
SUGARS
1 St Sugar Charge : To 30.235 Wort Litres IN Copper
1.015 Invert Glucose = 1.485 Kg
2 Nd Sugar Charge : To 30.325 Wort Litres IN Copper
1.001.75 Invert Glucose = 0.175 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins ,
@ Let Off - 90 Minutes , ADD the 2 Nd Hop Charge.
At Let Off - 65 Minutes @ 1.062.25 ON 26.915 Wort Litres IN Copper ,
ADD 3.410 Litres of Liquor , reducing the Copper gravity to 1.055.25
Then ADD the 2 Nd Sugar Charge = 30.325 Wort Litres @ 1.057 IN Copper
At Let Off - 60 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 for 15 Minutes ,
THEN STAND a further 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.100 Wort Litres @ 1.056
11 IBU OLD Goldings @ 4 % a/a = 31 g
2 Nd Hop Charge : To 28.220 Wort Litres @ 1.059.5
15 IBU Fuggles @ 5.5 % a./a = 30 g
14 IBU Brewer`s Gold @ 6.5 % a/a = 24 g
3 Rd Hop Charge : To 30.190 Wort Litres @ 1.057.25
10 IBU Goldings @ 6 % a/a = 20 g
6 IBU Bramling Cross @ 6.5 % a/a = 11 g
4 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
RACKING HOPS
Rate in 1893 @ 1.25 Lbs Per Barrel / 3.47 g Per Barrel Litre
50 g Hallertau Heresbrucker @ 3.5 % a/a
To 25.900 - 25.600 Beer Litres IN Conditioning Vessel
YEAST
Pitch with 110 g Weight of a LIVE YEAST @ 16 c
TO 26.600 Wort Litres @ 1.063.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.063.75 ROUSE @ PITCH + 4 - 6 Hours and EVERY 6 - 8
2 M 17.25 1.052.75 DROP TO 2 Nd Fermenting Vessel = 26.300 Wort Litres
E 17.25 1.038.5
3 M 18.5 1.028.5 SKIM & STOP ROUSING
E 10 19.5 1.026.5 SKIM & COOL
4 M 19 1.025.5 To 3 Rd F V + FININGS @ 1.025
E 16.5 1.024
5 E 14.5 1.022.75
6 M 14.5 1.022.75 SEND To Maturation Vessel ON HOPS
STAND : 1 Week at 13 c then VENT EXCESS C O 2 and Re Seal M V
CELLAR : 3 Months @ 6 - 8 c then STILLAGE @ 10 - 12 c 2 WEEKS
BOTTLING : CLEAR & BRIGHT @ 1.017.75 at 15 c + 1 WEEK @ 13 c
CELLAR : 3 Months @ 10 c / 2 Months @ 12 c
STAND : 1 Week at 12 - 10 c BEFORE Q . C
Cheers All ,
Edd
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