How Do All ,
Allthough I`m currently rather occupied with a major research project ,
And after chatting to a couple of brewing mates ; ( Cheers Liam & Glenn ) ,
I thought to myself ,` Wither shall I wander ` with the next cerevesian treat in the blog recipies ,
The eventual answer to this question was to Burton on Trent , and the Black Eagle Brewery of ....
Truman , Hanbury & Buxton and their No 8 Ale .
The No 8 Ale is the most regularly brewed ( High No ) of the numbered ales brewed on Derby St ;
With the series running from No 2 - No 9 in Descending order of gravity , with No 2 being
The strongest of the set .
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 .
Known to Victorian topers as a ` Mild Bitter Beer ` ; this brew , as with the No 9 Ale ,
Requires little maturation after attenuation in FV and Racking Down ( Up to 4 Weeks )
I hope that you all enjoy this simple to brew example of a classic Victorian `Session` beer ;
One I`ve designed for the sort of Draught Container types available to most Homebrewers ,
Carrying a Maximum Wort Volume IN COPPER of 32.200 Wort Litres @ 1.041.75 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Truman , Hanbury & Buxton Ltd and their successors in title
26.500 Wort Litres From the Mash @ 1.042 , 80 % Mash Efficiency Assumed
Truman , Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
No 8 ALE
Tuesday April 1877
Gyle No : 34
Original Gravity : 1.052.25 Racking Gravity : 1.011.75 Final Gravity : 1.009
IBU : 30 A B V : 5.7 %
MALTS
Weyermann Malt : 58.25 % `Barke ` Vienna = 2.675 Kg
Crisp Malt : 47.75 % Chevalier = 2.195 Kg
MASHING
Use a Burton On Trent 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 .
MASH : 2 Hours @ 66 c = 11.0 Litres of Liquor
At 120 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid Worts
Over the mash until CONSISTENTLY Clear & Bright ,
Only then send to the Copper and begin Wort Collection .
SPARGING & TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 10 - 5 Minutes
AT 77 c = 22.0 Litres Allowance
At 1.004.25 - 1.004 , STOP TAPS and Collect TUN Wort in Copper
= 26.500 Wort Litres Ex Mash Tun IN COPPER @ 1.042.0
WORT COLLECTION
After Collecting 26.50 Wort Litres IN Copper @ 1.042 ,
ADD 5.765 Litres OF LIQUOR , Reducing the Copper Gravity to 1.034.5
THEN ADD The No 2 Invert and CONDENSE TO 1.042
ON 32.070 WORT LITRES IN COPPER @ Let Off - 105 Minutes .
SUGARS
1.007.25 No 2 Invert to 32.265 Wort Litres @ 1.034.5 = 0.735 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge : Let Off - 105 Minutes
2 Nd Hop Charge : Let Off - 70 Minutes
3 Rd Hop Charge : Let Off - 25 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings
At Let Off , STAND 15 Mins then Recirculate IN Copper 15 - 20 Minutes
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat
25.045 Wort Litres IN Copper @ Let Off + 60 Mins @ 1.052.75 .
HOPS
1 St Hop Charge : To 32.070 Wort Litres @ 1.042
9 IBU Goldings @ 6 % a/a = 17 g
2 Nd Hop Charge : To 29.015 Wort Litres @ 1.046
11 IBU Fuggles @ 5.5 % a/a = 22 g
3 Rd Hop Charge : To 26.805 Wort Litres @ 1.049.5
11 IBU
** Groene Bel @ 4.9 % a/a = 22 g
Alt : Goldings @ 6 % a/a = 18 g
** Where Available
RACKING HOPS
To an Estimated 24.300 Beer Litres Racked Down @ 1.011.75
3.25 g Goldings @ 6 % a/a
YEAST
Pitch with 45 ml of a LIVE YEAST @ 16 c
To 24.900 Wort Litres ( Yield IN F V 1 )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.052.75 Rouse @ Pitch + 4 - 6 Hours & every 6 - 8 - STOP
2 E 18.5 1.046
3 M 18.5 1.040
E 19 1.033.5
4 M 18.5 1.025
E 18 1.020.5
5 M 16.5 1.018.5
M 16.5 1.017 CLEAR TO 2 Nd F V = 24.600 Wort Litres IN VESSEL
E 13 1.014.25
6 E 13 1.012
E 11:30 13 1.011.75
7 E 6 13 1.011.75 Rack & FINE ON HOPS .
STAND : 1 Week @ 12 - 13 c
CELLAR : 4 Weeks @ 10 c then Roll Well & Stillage
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 10 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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