How Do All ,
As with other beers from this source , I`m quite confident the " Unknown Brewery ,
Brewing Book 1876 - 1877 @ LMA 4453 / D 02 / 024 " which forms part of the Whitbread archives Cared for by the team at the London Metropolitan Archives is , A compendium of the Ale & Porter brewing books from Chiswell Street for the period ,
Whitbread : Ale Brewing Book 1876 - 1877 @ LMA 4453/D/01/042
Porter Brewing Book 1876 - 1877 @ LMA 4453/D/09/071
This recipe C Edd Mather 2024
This recipe for 26.595 Wort Litres FROM the MASH
@ 1.070.75 @ 80 % Mash Efficiency
30.350 Wort Litres IN Copper @ COLLECTION AT 1.070.75 ;
Let Off - X Minutes ,
30.240 Wort Litres IN Copper @ Let Off - 90 Minutes @ 1.071
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DOUBLE STOUT
Wednesday 12 Th July 1876
Gyle No : 2
Original Gravity : 1.081 VAT / C . V Gravity : 1.027 Final Gravity : 1.016
I B U : 50 A B V : 9 %
MALTS
Crafty Maltsters : 65.25 % Scottish Annat = 5.030 Kg
French & Jupps : 31.5 % Brown Malt = 2.745 Kg
3.25 % Black Malt = 0.280 Kg
MASHING
USE a Stout / Porter Liquor Profile
Thoroughly pre warm the mash tun with Liquor @ 95 c ;
- 10 Mins BEFORE mashing in , LIQUOR 1.75 " Above the Plates
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 15.750 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 4.500 Litres
At 150 Minutes , Slowly open the mash tun valve and , return any turbid / cloudy
Worts OVER the mash until consistently clear - + 3 - 5 Minutes ,
Only then send to the Copper and begin Collection of Tun Wort .
SPARGING & MASH TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 76 c
Allowance of Sparge Liquor = 40.275 Litres
At a Tun Runnings Gravity of 1.007 ;
STOP TAPS and COLLECT TUN WORT IN THE COPPER
= 26.595 Wt / Litres IN COPPER @ 1.070.75 .
WORT COLLECTION
After ensuring the Copper Wort Volume is at 26.595 W/Litres @ 1.070.75 ,
ADD 3.755 Litres of LIQUOR = 30.350 Wort Litres @ 1.062 IN COPPER
THEN ADD the SUGAR AND CONDENSE to 1.071
ON 30.240 Wort Litres IN Copper @ Let Off - 90 Mins
SUGARS
1 St Sugar Charge Volume = 30.350 Wort Litres
1.004.75 White Cane Sugar = 0.375 Kg
1.004 Demerara Cane Sugar = 0.315 Kg
2 Nd Sugar Charge Volume = 27.195 Wort Litres
1.001 Malt Extract = 0.090 Kg
COPPER
A 1 1/2 Hour BOIL on HOPS
FOR 1 St Hour / 70 Minutes A SHARP / V Vigorous Boil
1 St Hop Charge @ Let Off - 90 Mins , 2 Nd Hops @ Let Off - 60 Minutes .
At Let Off - 30 Minutes , ADD the 3 Rd Hops
At Let Off - 14 Mins @ 1.080.5 ON 26.515 Wort Litres , ADD 0.680 Litres of Liquor,
Reducing to 1.078.5 ON 27.195 Wort Litres IN Copper @ L/Off -12 Mins
Then ADD Copper finings and @ Let Off , STAND 1/4 Hour
@ Let Off + 15 Mins, Recirculate WORT in Copper 1/4 Hour
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat
Wort Volume @ Let Off + 80 Mins = 26.680 Wort Litres @ 1.081
HOPS
1 St Hop Charge : To 30.240 Wort Litres @ 1.071
9 IBU Cluster @ 6.5 % a/a = 19 g
12 IBU East Kent Goldings @ 6.5 % a/a = 24 g
2 Nd Hop Charge : To 28.535 Wort Litres @ 1.075
6 IBU Goldings @ 6 % a/a = 14 g
3 Rd Hop Charge : To 27.395 Wort Litres @ 1.078
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 20 g
YEAST
Pitch with 145 ml / 116 g Weight of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.081
2 M 18 1.077 DROP to 2 Nd F V
E 11 19.5 1.066 26.200 Wort Litres IN 2 Nd FV
3 M 22 1.052
E 25 1.042
E 11:30 25 1.036.6 COOL
4 M 20 1.032
E 18.5 1.030 SKIM
5 E 16.5 1.028 SKIM & COOL
6 E 15 1.027.5
7 E 13.5 1.027 SEND TO MATURATION VESSEL
MATURATION VESSEL : 13 - 15 c ONE WEEK , Vent Excess CO 2 as required .
CELLAR : At 10 c ONE MONTH , then lower to 6 - 8 c UNTIL @ 1.020.75 ;
ADD FININGS ROLL WELL and STILLAGE @ 10 - 12 c TWO WEEKS .
BOTTLING : At 1.019.25 FULLY VENT C . V and allow to 15 - 16 c
BOTTLE CLEAR & BRIGHT @ 1.018.75 + 1 Week @ 13 - 16 c
CELLAR : 1 Month at 12 c / 2 @ 10 c THEN AT 6 - 8 c FOR 4 Months
STAND 2 Weeks @ 10 - 12 c , THEN Q . C
Cheers All and Happy Brewing ,
Edd
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