How Do All ,
Allthough I`m currently rather occupied with a major research project , the thought srung forth ;
`` Wither shall I wander with the next cerevesian treat in the ` Mild Ales ` series `` ,
The eventual answer to this question was to Burton on Trent , and the Black Eagle Brewery of ....
Truman , Hanbury & Buxton and their No 9 Ale .
The No 9 Ale is , along with the A K brewings a very rare entrant in the source ,
Only occuring 2 times in the brewings I have photos of from that book .
SOURCE : Truman Hanbury & Buxton , Burton Gyle Book 1877 - 1878 @ B / THB / BUR / 035,
Part of the larger Truman`s archives ; Cared for by the ever friendly and helpfull team at
The London Metropolitan Archives on Northampton Rd .
Some eagle eyed viewer may wonder why I`ve chosen to include what most folks would class as ,
A Bitter Beer in the current series ; The reasoned answer is , that I`d put this particular beer
Solidly in that class of beers known to Victorian topers as a ` Mild Bitter Beer ` ;
IE : One requiring little maturation after attenuation in FV and Racking Down ( Up to 4 Weeks ) ;
Possibly in the case of the No 9 Ale ( & A K ) , they were beers not regularly brewed at Burton ,
But elsewhere , possibly at Truman`s London brewery on Brick Lane .
I hope that you all enjoy this simple to brew example of a classic Victorian `Session` bitter ;
One I`ve designed for the sort of Draught Container types available to most Homebrewers ,
Carrying a Maximum Wort Volume IN COPPER of 33.275 Wort Litres @ 1.036.75 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Truman , Hanbury & Buxton Ltd and their successors in title
Truman , Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
No 9 ALE
Tuesday 15 Th July 1877
Gyle No : 8
Original Gravity : 1.050.25 Racking Gravity : 1.013 Final Gravity : 1.010
IBU : 34 A B V : 5.3 %
MALTS
U K & Ireland
Crisp Malt : 68.6 % Chevalier = 3.040 Kg
Simpson`s Malt : 31.4 % Best Pale Ale = 1.390 Kg
Australis
Voyager Craft Malt : 68.6 % Veloria Schooner = 3.040 Kg
Barrett - Burston : 31.4 % Border Pale @ 4.5 IBC = 1.390 Kg
U S A & Universal Grist
Crisp Malt : 68.6 % Chevalier = 3.040 Kg
31.4 % Pale Ale @ 4.5 IBC = 1.390 Kg
MASHING
USE a Burton On Trent type Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c
Ten Minutes BEFORE mashing in
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 2 Hours @ 66.5 - 67 c = 13.070 Litres
At 120 Minutes , slowly open the mash tun valve and return OVER the mash;
Any Cloudy / Turbid runnings UNTIL CONSISTENTLY BRIGHT & CLEAR ;
Only then send to the Copper and begin collection .
SPARGING & TUN WORT COLLECTION
After 5 - 10 Minutes of Clear Wort to the Copper , SPARGE @ 76 - 74 c = 18.850 Litres
At a Gravity of 1.004 , STOP TAPS and Collect the Wort from the mash tun IN COPPER ;
ADD X Liquor to the Copper ,
ENSURING 29.200 Wort Litres IN COPPER @ 1.036.75
SUGARS
1.004.5 No 1 Invert TO 33.275 Wort Litres @ 1.032.25 = 0.470 Kg
WORT COLLECTION
After Collecting 29.200 Wort Litres IN COPPER @ 1.036.75 ,
Add 4.075 Litres of Liquor , REDUCING the Copper Gravity to 1.032.25
THEN ADD the Invert No 1 ;
CONDENSE to 1.037 on 33.045 Wort Litres IN COPPER @ Let Off - 120 Minutes
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
2 Nd Hop Charge @ Let Off - 60 Minutes
3 Rd Hop Charge @ Let Off - 30 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND the Copper 15 Minutes ;
Recirculate IN COPPER 15 - 20 Minutes
Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : 33.045 Wort Litres @ 1.037
10 IBU Cluster @ 6.5 % a/a % = 17 g
2 Nd Hop Charge : 30.365 Wort Litres @ 1.040
10 IBU Perle @ 8.5 % a/a = 13 g
3 Rd Hop Charge : 25.050 Wort Litres @ 1.047
14 IBU French Fuggles @ 4.2 % a/a = 30 g
YEAST
Pitch with 90 ml of a LIVE YEAST @ 14 c
Strain Reccomendation : Burton on Trent type
TO 23.150 Wort Litres @ 1.050.25
( Approximate Yield IN F V Volume )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.050.25
2 M 15.25 1.048.5
E 16 1.044.5
3 M 18.5 1.038
N 19.5 1.035
E 11 19 1.029
4 M 18.5 1.023 CLEAR to 2 Nd F V = 22.800 Wort Litres IN 2 Nd F V
E 16.5 1.018
E 11 16.5 1.016.25
5 E 14.5 1.014.75
6 E 13.5 1.013.25
7 M 13 1.013
E 13 1.013 RACK DOWN ( & FINE ) = 22.500 Beer Litres IN VESSEL
STAND : 1 Week @ 12 c
CELLAR : 4 WEEKS @ 10 c then ROLL & STILLAGE .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
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