How Do All ,
Continuing the Mild in May theme ,
I`ve been looking through brewery records I havent published Many recipies from , and on looking at the source named below , realised there`s another version
Of a beer I`ve published a recipe for ; X Ale , though this version does use a small proportion of
Wheat Malt in the original grist .
This version , as with the one I published on Christmas Day 2023 is interpreted from the basic information in the earliest surviving brewing book ; Covering the majority of 1875;
Cared for as part of the Fremlin`s Collection by the ever helpfull and friendly team
Down in Maidstone at the Kent History Centre .
Cataloge No : Fremlin`s Brewing Book 1875 @ U 3555 / 2 / F / Box 2 / 1 / 1 / 1 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Fremlin`s Ltd and their successors in title .
This recipe for 14.000 Wort Litres
FROM THE MASH @ 1.038 , 80 % Efficiency Assumed
32.460 Wort Litres IN COPPER @ Let Off - X Minutes AT 1.037.75
Approximate Yield to Draught Vessel : 21.400 - 21.150 BEER Litres
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
X ALE
Wednesday 24 Th March 1875
Gyle No : 230
Original Gravity : 1.052 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 18 A B V : 5.9 %
MALTS
U K & Ireland
Crisp Malt : 83.3 % Chevalier = 1.835 Kg
16.7 % Wheat Malt = 0.350 Kg
Australia
Barrett - Burston : 83.3 % Border Pale Ale @ 4.5 IBC = 1.830 Kg
ALT : Voyager Craft Malt 83.3 % Veloria Schooner = 1.830 Kg
16.7 % Wheat Malt = 0.345 Kg
Universal Grist :
Pale Ale Malt @ 4.5 IBC = 1.830 Kg
Wheat Malt = 0.350 Kg
MASHING
Use a Mild Ale / Soft Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Minutes Before mashing in ; LIQUOR 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 63 c 0 - + 30 Mins = 5.835 Litres
2 Nd Mash Heat : 66 c + 30 - + 120 Mins = 2.345 Litres
At 120 Minutes , slowly open the mash tun valve;
Return any CLOUDY / TURBID Worts OVER the mash until Consistently Clear & Bright
Only then send to the Copper and begin Wort Collection
SPARGING
Sparge @ Clear Wort to Copper + 5 - 10 Minutes @ 72 c = 8.730 Litres
At a Gravity of 1.004 , STOP TAPS and Collect Wort IN COPPER
= 14.00 Wort Litres @ 1.038 IN Copper @ Let Off - X Mins
( FROM THE MASH TUN )
WORT COLLECTION
After Collecting 14.0 Wort Litres @ 1.038 FROM THE MASH ,
ADD 18.460 Litres of LIQUOR = 32.460 Wort Litres IN COPPER @ 1.016.25
THEN ADD THE No 2 Invert = 1.037.75 ON 32.460 Wort Litres
CONDENSE TO 32.245 Wort Litres @ 1.038 AT ALL UP / Let Off - 135 Minutes .
N . B
Remove any Scum / Detritus floating on the Wort Surface BEFORE Let Off - 135 Mins
SUGARS
No 2 Invert @ 1.021.5 TO 32.460 Wort Litres = 2.190 Kg
COPPER
A 2 1/4 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes
2 Nd Hop Charge @ Let Off - 60 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings
STAND 1/4 Hour @ Let Off
Then Recirculate IN Copper 1/4 Hour before STANDING 1/2 Hour
THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 32.245 Wort Litres @ 1.038
4 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
4 IBU East Kent Goldings @ 6.5 % a/a = 8 g
2 Nd Hop Charge : To 25.455 Wort Litres @ 1.046
4 IBU Brewer`s Gold @ 6.5 % a/a = 8 g
4 IBU East Kent Goldings @ 6.5 % a/a = 8 g
YEAST
Pitch With 115 ml of a LIVE YEAST @ 15 c
( TO 22.050 Wort Litres @ 1.052 IN FV )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052
2 E 18 1.045
3 M 19.5 1.038
E 21 1.030
4 M 23 1.023
E 21 1.018 CLEAR to 2 Nd FV = 21.700 Wort L IN 2 Nd Vessel
5 M 18 1.013.5
E 16.5 1.012
6 E 15.5 1.010.75
7 E 15 1.010
8 M 15 1.010 Rack & FINE to DRAUGHT = 21.400 Beer Litres ( Approx )
STAND : 2 Days @ 16 - 19 c / 1 WEEK @ 13 c
CELLAR : 3 Weeks @ 10 c then roll well and stillage .
STILLAGE : 1 Week @ 10 c ; THEN FULLY VENT and allow + 6 - 8 Hours before Q.C
Cheers All and Happy Brewing ,
Edd
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