How Do All ,
Prompted by a natter over the phone yesterday with good mate of the blog Glenn Heinzel ,
In which we talked about brewhouse taxonomy of beers , mashing & Wort Collection and ,
The use of sugars and Charge Points ; Gravity and Volume of Hop Additions ;
I started to look through my recipie formulae notebooks for London breweries for,
A classy premium beer with Letter Symbology as a ` Brewhouse Taxonomy ` of the beer brewed .
The resulting product is this superb recipe for Whitbread`s X L;
From the source outlined in previous posts , part of the Whitbread Collection ;
Cared for by the ever helpfull and friendly team At The London Metropolitan Archives ,
Unknown Brewery , Brewing Book 1876 - 1877 Cat No : LMA 4453 / D / 02 / 024 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread & Co Ltd and their successors in title
Whitbread & Co
The Brewery
Chiswell St
London
X . L
Saturday 15 Th July 1876
Original Gravity : 1.069 Racking Gravity : 1.016 Final Gravity : 1.013
IBU : 40 A B V : 7.8 %
MALTS
U K & Ireland
Crafty Maltsters : 38 % Scottish Annat = 2.355 Kg
Malting Company of Ireland : 40 % Irish Ale Malt = 2.505 Kg
Crisp Malt : 22 % Chevalier = 1.390 Kg
Australia
Voyager Craft Malt : 78 % Veloria Schooner = 4.885 Kg
Barrett - Burston Malt : 22 % Vic Ale Malt = 1.380 Kg
South Africa
Crisp Malt : 22 % Chevalier = 1.390 Kg
Weyermann Malt : 40 % Vienna Malt = 2.505 Kg
38 % Pale Ale Malt = 2.360 Kg
U S A
Crisp Malt : 22 % Chevalier = 1.390 Kg
Valley Malt : 40 % Vienna Malt = 2.505 Kg
38 % Pale Ale Malt = 2.360 Kg
MASHING
Use a Pale Ale Liquor
Pre Heat the mash tun with Liquor @ 95 c - 10 Mins BEFORE Mashing In
LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Haet : 65 c @ 0 - + 40 Mins = 13.420 Litres
2 Nd Mash Heat : 68 c @ + 40 - + 160 Mins = 3.400 Litres
At 160 Minutes ,
Slowly open the mash tun valve and return any turbid / cloudy 1 St Runnings
OVER THE MASH , UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Only then send to the Copper and begin Collection of Wort .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Mins
@ 82 c = 32.450 Litres ALLOWANCE
At a Gravity of 1.005 , STOP TAPS and Collect Wort IN COPPER
COLLECTION
After stopping taps @ 1.005 , ADD Liquor to the Copper ,
Reducing the Copper Gravity to 1.048.75
ON 31.160 Wort Litres IN COPPER
AT LET OFF - X Minutes
Then CONDENSE to 1.049 on 30.000 Wort Litres
IN COPPER @ L/Off - 150 Mins
Remove any Scum / Detritus floating on the Wort Surface
BEFORE L/Off - 150 Mins .
COPPER
A 2 1/.2 Hour boil ON HOPS
1 St Hop Charge : @ Let Off - 150 Minutes
2 Nd Hop Charge : @ Let Off - 60 Minutes
At Let Off - 35 Minutes @ 1.062 ON 23.240 Wort Litres IN Copper
ADD 1.002.75 Degrees of Malt Extract = 0.210 Kg
3 Rd Hop Charge : @ Let Off - 30 - 25 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ,
STAND 1/4 Hour
Then Recirculate Wort IN COPPER 15 Minutes BEFORE A 1/2 Hour STAND
THEN COOL A S A P TO PITCHING HEAT
HOPS
1 St Hop Charge : To 31.000 Wort Litres IN Copper @ 1.049
13 IBU Brewer`s Gold @ 6.5 % a/a = 22 g
2 Nd Hop Charge : To 24.040 Wort Litres IN Copper @ 1.060
20 IBU Cluster @ 6.5 % a/a = 26 g
** Aussie based readers might like to replace this Hop with Australian Cluster .
3 Rd Hop Charge : To 21.835 Wort Litres IN Copper @ 1.066
13 IBU Perle @ 7.75 % a/a = 16 g
YEAST
Pitch with 150 ml of a LIVE YEAST @ 16 c
Reccomended Strains
Brewlab Thames Valley 3
Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.069 Light Skin of 1 St Dirty Head @ Pitch + x Hours
2 M 19.5 1.061
E 20 1.058
3 M 21 1.051 CLEAR to 2 Nd F V = 20.100 Wort Litres IN Vessel
E 1 23 1.038
E 11 20.5 1.026
4 M 19 1.021
E 16.5 1.018.75 SKIM
5 E 16 1.017.25
6 E 13.5 1.016.5
7 E 13.5 1.016.25
10 M 13 1.016 RACK to Draught = 19.750 BEER LITRE ( Est ) .
STAND : 1 week @ 12 - 13 c
CELLAR : 8 Weeks @ 10 c ; ADD FININGS and Roll Well , Stand 48 Hours then Stillage .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment