How Do All ,
I`m currently still rather occupied with a research project ,
So today`s cerevesian treat is a beautifull Burton Pale Ale recipie from ;
Truman , Hanbury & Buxton`s Black Eagle Brewery on Derby St in Burton on Trent .
As with other recipies I`ve published from Truman`s Burton Brewery ,
The source is the Company`s 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 , Clerkenwell .
I hope that you all enjoy this simple to brew example of a classic Victorian Pale Ale
One I`ve designed for the sort of Draught Container types available to most Homebrewers ,
Carrying a Maximum Wort Volume IN COPPER of 32.0 Wort Litres @ 1.044 .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Truman , Hanbury & Buxton Ltd and their successors in title
32.000 Wort Litres From the Mash @ 1.044, 80 % Mash Efficiency Assumed
Truman , Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
PALE ALE
Gyle No : 73
Original Gravity : 1.056 Racking Gravity 1.014 Final Gravity 1.011
I B U 68 A B V 5.9 %
MALTS
Crisp Malt : Chevalier = 5.820 Kg
MASHING & SPARGING
USE A Burton on Trent type LIQUOR
Thoroughly Pre Warm the Mash Tun with Liquor
@ 90 c - 10 Minutes BEFORE mashing in
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 2 Hours @ 66 c = 14.780 Litres
At 120 Minutes , slowly open the mash tun valve and ,
RETURN any Cloudy / Turbid Wort
OVER THE MASH ;UNTIL CONSISTENTLY CLEAR & BRIGHT ,
ONLY then send to the Copper & Begin Wort Collection
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes
@ 77 - 75 c = 27.900 Litres Allowance
At a Gravity of 1.004.5 , STOP TAPS / close off Mash Tun Valve
WORT COLLECTION
At Collection IN COPPER of Tun Wort @ 1.044 ON 32.0 Wort Litres,
ADD 0.185 Litres OF LIQUOR ,
Reducing to 1.043.5 ON 32.185 Wort Litres
THEN Condense to 1.044
ON 32.000 Wort Litres IN COPPER AT 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 15 Minutes ,
Then Recirculate IN COPPER 15 - 20 Minutes ;
AFTER Recirculation ,
STAND 1/2 Hour ,
THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.044
19 IBU Hallertau Heresbrucker @ 3.5 % a/a = 57 g
2 Nd Hop Charge : To 28.360 Wort Litres @ 1.049
23 IBU Goldings @ 6 % a/a = 37 g
3 Rd Hop Charge : To 26.335 Wort Litres @ 1.052.5
26 IBU French Fuggles @ 4.2 % a/a = 57 g
YEAST
Pitch with 90 ml of a LIVE YEAST
RECCOMENDATION : Brewlab Burton 1 Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.056
2 M 15 1.054.75
E 16.5 1.050 DROP to 2 Nd F V = 24.100 Wort Litres in Vessel
3 M 18.5 1.044
E 19 1.038
4 M 19.5 1.031
E 19.5 1.024
5 M 18 1.019 COOL
E 16.5 1.016.75
6 M 15 1.016.75 Light Skim
E 13.5 1.014.75
7 E 13 1.014
8 M 12 1.014 RACK to DRAUGHT CONTAINERS
= 23.80 Beer Litres ( Estimated )
STAND : 1 Week at 12 - 13 c
CELLAR : 3 Months @ 6 - 8 c ; VENT ,Then FINE and Roll Well .
STAND for 1 Month @ 10 - 12 c then roll and STILLAGE .
STILLAGE : ONE WEEK @ 10 c then FULLY VENT and,
Allow 8 - 12 Hours BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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