How Do All ,
Today`s recipe comes from the Unknown Brewery , Brewing Book 1876-7 that forms part of
The larger Whitbread Archives cared for by the good folks at The London Metropolitan Archives ,
Which I`m certain is a tangental record of Whitbread`s own Ale + Porter sides at Chiswell St
During the period covered by the book .
Unknown Brewery , Brewing Book 1876 - 1877 Cat No : LMA 4453 / D / 02 / 024
The original gist for this beer comprised Smyrna malted at Dereham and other English barleys ,
With the bittering power coming from a judiciously mixed blend of English and American Hops .
As to the original beer packacking format , I reckon X X Export would have been matured ;
Probably for a minimum of 6 - 8 Months before being bottled and subjected to further maturation,
Before being sent out to the trade in whatever far flung outpost of the empire that Whitbread`s
Sales Agents had reached .
This recipe C Edd Mather 2024
This recipe for 25.000 Wort Litres from the MASH TUN @ 1.060.25
32.750 Wort Litres IN COPPER @ Let Off - X Minutes
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread & Co Ltd and their successors in title
Whitbread & Co
The Brewery
Chiswell St
London
X X EXPORT ALE
Friday 17 Th November 1876
Gyle No : 126
Original Gravity : 1.076 Bottling Gravity : 1.014.75 Final Gravity : 1.012
I B U : 58 A B V : 9 %
MALTS
U K & Ireland
Malting Company of Ireland : 50 % Irish Ale Malt = 3.110 Kg
Warminster Malt : 25 % Plumage Archer = 1.555 Kg
Crisp Malt : 25 % Chevalier = 1.560 Kg
Australia
Barrett - Burston Malt : 50 % Border Pale Ale @ 4.5 IBC = 3.110 Kg
25 % Vic Ale Malt @ 7 IBC = 1..555 Kg
Voyager Craft Malt : 25 % Veloria Schooner = 1.555 Kg
Universal Grist
Crisp Malt : 25 % Chevalier = 1.560 Kg
25 % Pale Ale @ 3.5 IBC = 1.555 Kg
50 % Pale Ale @ 6.5 IBC = 3.110 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
1 St Mash Heat : 65 c At 0 - + 120 Mins = 13.400 Litres
2 Nd Mash Heat : 68 c At + 120 - + 160 Mins = 3.370 Litres
At 160 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ,
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
ONLY THEN SEND TO THE COPPER .
SPARGING
At Clear Wort to the Copper + 5 - 10 Minutes @ 82 c
= 29.570 Litres ALLOWANCE
At a Runnings Gravity of 1.006 STOP TAPS ,
Then Collect Mash Tun Wort IN COPPER
MASH TUN WORT COLLECTION
ENSURE 25.000 WORT LITRES ARE IN COPPER @ 1.060.25
( Condense or , REMOVE Excess Wortlength to this GRAVITY & VOLUME )
WORT COLLECTION
After Collecting 25.000 WORT LITRES IN COPPER
@ Let Off - X Minutes,; ADD 7.750 Litres OF LIQUOR REDUCING TO 1.046.0
ON 32.750 Wort Litres IN COPPER ,
THEN ADD THE 1 St Copper Sugar Charge and CONDENSE to 1.060.5
AT LET OFF - 120 Minutes
SUGARS
1 St Sugar Charge : To 32.750 Wort Litres @ 1.046
1.014.25 No 1 Invert = 1.465 Kg
2 Nd Sugar Charge : To 28.570 Wort Litres @ 1.068.5
1.003.25 Malt Extract = 0.305 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hops @ Let Off - 120 Mins ,
2 Nd Charge @ Let Off - 60 Mins ,
At Let Off - 35 Minutes ON 28.750 Wort Litres IN COPPER ,
ADD THE MALT EXTRACT PORTION
Then at Let Off - 25 - 20 Minutes , ADD the 3 Rd Hop Charge .
HOPS
1 St Hop Charge : To 32.610 Wort Litres IN COPPER @ 1.060.5
16 IBU Cluster @ 6.5 % a/a = 31 g
NB : Aussie readers might like to replace this Hop with the Australian Cluster variety
2 Nd Hop Charge : To 29.695 Wort Litres IN Copper @ 1.066
26 IBU Goldings @ 6 % = 52 g
3 Rd Hop Charge : To 28.570 Wort Litres IN Copper @ 1.073
16 IBU East Kent Goldings @ 6.5 % a/a = 30 g
YEAST
Pitch with 200 ml of a LIVE YEAST @ 15 C
Estimated Yield IN F V = 26.700 Wort Litres @ 1.076 Reccomended Strains: Brewlab Thames Valley 3 Type
Whitbread T II Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.076 DROP to a 2 Nd F V @ 1.073 - 1.071.5
2 E 10:30 18 1.062
3 M 19.5 1.052.5
E 5 21 1.047
E 11:45 22 1.042
4 M 21.5 1.034
E 10 22 1.028.5 SKIM
5 E 17 1.024.75
6 E 15.5 1.024
7 E 13.5 1.022.5
8 E 13 1.022.25
10 E 13 1.022 SEND TO CONDITIONING VESSEL .
STAND : 1 - 2 Weeks at 12 - 13 c
CELLAR : 8 - 12 Months @ 6 - 8 c , then ADD FININGS and ROLL WELL ;
STILLAGE : 1 - 2 Weeks at 12 c the VENT FULLY @ 1.016 AND ALLOW TO 14 - 15 c
BOTTLING : BRIGHT & CLEAR @ 1.015 - 1.014.75 AT 15 c - 16 c ( Top Heat )
STAND : 1 Month at 12 c
CELLAR : 6 Months at 8 c , then at 12 c for a further month BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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