How Do All ,
Today`s recipe hails from victorian Sheffield ; From a Kentish brewer`s pupil brewer`s notebook ;
That of Mr G T Cook , who later became the Head Brewer of Fremlin`s .
The Notebook which covers not just brewings at Strout`s , but other notes & cuttings ;
Particularly covering the initial stages of the ` Arsenic in the beer scandal` of the early 1900`s ;
Cared for by the ever helpfull and friendly team at the Kent History Centre in Maidstone ,
Catalogue No : U 3555 / F / BOX 2 / 2 / 1
As most blog readers will know;
The tracing of brewing records that may, be in private collections and company archives
Has long been a guiding light in research goal terms,
So I`m asking any readers who can assist with my research, To get in touch with me
@ beerhistorybloke@gmail.com
* Submissions credited as the sender requests in the e mail (s) .
** Where recipies publication isn`t permitted , I`ll merely publish a general analysis & commentary .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED
To Strout`s Brewery Co Ltd and their successors in title
THIS RECIPE FOR 25.0 Wort Litres EX Mash Tun @ 1.043.75 ; 80 % Mash Efficiency
31.705 Wort Litres IN Copper @ Let Off - X Minutes AT 1.039.75
25.800 Beer Litres Racked to DRAUGHT Vessel
( Estimated Yield )
Strout`s Brewery Co Ltd
Burton Rd Brewery
Burton Road
Sheffield
West Riding
Yorkshire
 |
| Strout`s Advertisement & Price List From the Brewery History Society page on the Company |
I P A
Wednesday 18 Th November 1891
Gyle No : 96
Original Gravity : 1.058.5 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 36 A B V : 6.4 %
MALTS
U K & Ireland
Warminster Malt : 32 % Plumage Archer = 1.450 Kg
31.75 % Mild Ale Malt = 1.430 Kg
Crisp Malt : 22.75 % Hana = 1.030 Kg
Simpson`s Malt : 7.5 % Best Pale Ale = 0.340 Kg
Australia
Barrett - Burston Malt : 31.75 % Vic Ale Malt = 1.425 Kg
22.75 % Border Pale Ale @ 3.5 IBC = 1.020 Kg
7.5 % Border Pale Ale @ 4.5 IBC = 0.340 Kg
Voyager Craft Malt : 32 % Veloria Schooner = 1.445 Kg
Universal / Alternative Grist
32 % Maris Otter = 1.445 Kg
31.75 % Pale Ale @ 6.5 IBC = 1.425 Kg
Crisp Malt : 22.75 % Hana = 1.030 Kg
7.5 % Pale Ale @ 4.5 IBC = 0.340 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 : 0 - + 20 Minutes @ 65 c = 9.780 Litres
2 Nd Mash Heat : + 20 - + 125 Minutes @ 67 c = 7.760 Litres
At 125 Minutes , Slowly open the mash tun valve
And return any turbid Worts
OVER the Mash UNTIL CONSISTENTLY BRIGHT & CLEAR
Only then send to the Copper & Begin Collection .
SPARGING & MASH WORT COLLECTION
After the Clear Wort has been running INTO the Copper for 5 - 10 Minutes ,
SPARGE @ 77 - 74 c = 21.250 Litres Allowance
At 1.004.5 , STOP TAPS / Close OFF Mash Tun Valve & Collect Wort IN COPPER
= 25.000 Wort Litres @ 1.043.75 Gravity
WORT COLLECTION
After collecting 25.000 Wort Litres IN COPPER @ 1.043.75 ,
ADD 6.705 Litres of LIQUOR , Reducing the Copper Gravity to 1.034.5
ON 31.705 Wort Litres IN COPPER @ 1.034.5 ,
Then ADD the 1 St Sugar Charge and CONDENSE to 1.040
ON 31.505 Wort Litres IN COPPER @ Let Off - 125 Minutes
SUGARS
1 St Sugar Charge : TO 31.705 Wort Litres @ 1.034.5
1.005.25 Invert Glucose = 0.545 Kg
2 Nd Sugar Charge : To 29.000 Wort Litres @ 1.041
1.011 Invert Glucose = 1.045 Kg
1.002.25 No 2 Invert = 0.200 Kg
COPPER
A 2 Hour 20 Minutes boil ON HOPS
1 St Hop Charge @ Let Off - 140 Minutes
At Let Off - 40 Minutes ON 24.020 Wort Litres @ 1.049.5 ;
ADD 4.980 Litres of LIQUOR
Reducing the Copper Gravity to 1.041 ON 29.000 Wort Litres IN COPPER
THEN ADD THE 2 Nd Sugars Charge
@ Let Off - 30 Mins , ADD the 2 Nd Hops
At Let Off - 12 Minutes , ADD the Copper Finings.
AT Let Off , STAND 15 Minutes , Then Recirculate IN COPPER 15 Minutes ,
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 31.505 Wort Litres IN Copper @ 1.040
7 IBU OLD Brewer`s Gold @ 5 % a/a = 17 g
11 IBU OLD Goldings @ 5 % a/a = 22 g
2 Nd Hop Charge : To 28.600 Wort Litres IN Copper @ 1.055
8 IBU Brewer`s Gold @ 6.5 % a/a = 14 g
5 IBU East Kent Goldings @ 6.5 % a/a = 9 g
5 IBU French Fuggles @ 4.2 % a/a = 13 g
RACKING HOPS
To and Estimated 25.800 Beer Litres Racked Down
8 g Goldings @ 6 % a/a
YEAST
Pitch with 114 ml of a LIVE YEAST @ 15 c
To 26.700 Wort Litres IN F V @ 1.058.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.058.5 Rouse @ Pitch + 4 - 6 Hours ; Drop to 2 Nd F V @ 1.056
2 E 17.25 1.041.75 Rouse @ Drop + 4 - 6 Hrs + every 6 - 8 - STOP
3 M 18.75 1.037.5 NB : 26.400 Wort Litres IN 2 Nd FV
E 20 1.033
4 M 20 1.026.5
E 9 20.5 1.019 CLEAR TO 3 Rd F V = 26.100 Wort Litres IN F V
E 11 16.5 1.014
5 M 16 1.012.75
6 M 15 1.012.25
E 13.5 1.012
7 M 13.5 1.012 RACK ON HOPS = 25.800 Beer Litres
STAND : 12 - 13 c ONE Week , Vent EXCESS C O 2 & Re Seal .
CELLAR : 2 Months @ 6 - 8 c THEN FINE & ROLL WELL ;
STAND 1 Month @ 10 - 12 c then Re Roll & Stillage
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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