How Do All,
I`ve decided that I can afford to excise another chapter from the initial draught of the book ;
That covering Boddington`s beers from 1901 - 1903 .
So here`s today`s cerevesian delight from Edwardian Manchester ,
A tasty yet sessionable A K Bitter Beer from Bodd`s Strangeways Brewery ;
Sadly the only Boddington brewery I`ve been able to trace brewing records from .
If any readers know of other production records from breweries in the North of England
That may be in private archives and collections , I`d be intersted in access in person or,
Photos of the records * ;
Please get in touch with me at beerhistorybloke@gmail.com if you`re able to assist .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Boddington`s Breweries PLC and their successors in title
This recipe for 33.265 Wort Litres FROM MASH TUN @ 1.031.25
33.000 Wort Litres IN COPPER @ Let Off - 120 Minutes @ 1.031.5
Boddington`s Breweries Ltd
Strangeways Brewery
New Bridge St
Manchester
Lancashire
A . K
Wednesday 11 Th March 1903
Gyle No : 13
Original Gravity : 1.045 Racking Gravity : 1.011.75 Final Gravity : 1.009
I B U : 34 A B V : 4.7 %
MALTS
Simpson`s Malt : 54 % Best Pale Ale @ 4.5 IBC = 2.470 Kg
Crisp Malt : 46 % Chevalier = 2.110 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 BEFORE mashing in
MASH : 2 Hours AT 66 c = 12.850 Litres
At 120 Minutes ,
Slowly open the mash tun valve and return any turbid / cloudy Wort
OVER THE MASH until CONSISTENTLY CLEAR & BRIGHT ,
Only then send the Wort to the Copper & Begin Collection .
SPARGING & WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes ,
SPARGE @ 74 C = 24.000 Litres Allowance
At a gravity of 1.003.25 - 1.003 , STOP TAPS and Collect Wort IN COPPER ;
ADD LIQUOR to the Copper = 33.265 Wort Litres IN COPPER @ 1.031.25
THEN CONDENSE TO 33.0 Wort Litres
IN COPPER @ LET OFF - 120 @ 1.031.5 .
SUGARS
To 28.470 Wort Litres IN COPPER @ Let Off - 35 Minutes @ 1.035
No 2 Invert @ 1.006.5 = 0.580 Kg
COPPER
A 2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
2 Nd Hop Charge @ Let Off - 90 Minutes
At Let Off - 35 Minutes @ 1.045 ON 24.300 Wort Litres IN COPPER ,
ADD 4.170 Litres of LIQUOR ,
Reducing the Copper gravity to 1.035 ON 28.470 Wort Litres IN COPPER
THEN ADD THE No 2 Invert
3 Rd Hop Charge @ Let Off - 30 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour ,
THEN RECIRCULATE IN COPPER FOR 1/4 Hour
After Recirculating IN COPPER 1/4 Hour , STAND for 1/2 Hour then ,
COOL A S A P to Pitching Heat and send to the F V
HOPS
1 St Hop Charge : To 33.000 Wort Litres @ 1.031.5
6 IBU Fuggles @ 5.5 % a./a = 10 g
7 IBU Goldings @ 6.0 % a/a = 11 g
2 Nd Hop Charge : To 29.330 Wort Litres @ 1.035
10 IBU Brewer`s Gold @ 6.5 % a/a = 14 g
3 Rd Hop Charge : To 28.125 Wort Litres @ 1.042
11 IBU Goldings @ 6 % a/a = 17 g
RACKING HOPS
To 25.700 - 25.600 Beer Litres RACKED DOWN
Brewer`s Gold @ 6.5 % a/a = 7 g
French Fuggles @ 4.2 % a/a = 4 g
YEAST
To 26.000 Wort Litres IN F V @ 1.045
33 g West Yorkshire Type Strain
( NON Yorks Sq Type )
33 g Burton On Trent Type Strain
AT 15 - 15.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.045
2 E 16.5 1.039
3 M 18.5 1.032
E 19.5 1.024
4 M 19.5 1.019
E 21 1.016.5 Light SKIM & COOL
5 M 18 1.014.5
E 16.5 1.013.25
6 M 14.5 1.012.5
E 14 1.011.75
7 E 13.5 1.011.75 REACK ON HOPS .
STAND : 2 - 3 Days at 14 - 18/ 19 c .
CELLAR : 2 Weeks at 10 - 8 c THEN ADD FININGS and ROLL WELL ;
Stand ONE WEEK @ 10 - 12 c then Re Roll and STILLAGE .
STILLAGE : 1 Week at 10 c and FULLY VENT ;
ALLOW 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
* Any Photos Sent will be subject to a Non Disclosure & Sharing Agreement .
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