How Do All ,
I`ve been occupied completing my latest research project of late ; but noticed the paucity
Of blog recipies lately ; Well today`s cerevesian treat comes from the well known brewery
Of , W B Mew, Langton & Co Ltd on The Isle Of Wight ;
Their ` Running` / regularly brewed Osbourne Pale Ale .
This brewing of Mew, Langton`s top flight Pale Ale " Osbourne Pale Ale " is taken from
The 1884 - 1885 Brewing Book that`s deposited with the good folks at ,
The Isle of Wight Records Office @ ML 44 / 4 .
I`m gratefull to Jeff Sechiari of The Brewery History Society who kindly sent me the records photos,
Cheers Jeff , I`m gratefull for your assistance with my southern Beer History Research .
Cheers All and Happy Brewing ,
Edd
This Recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread PLC and their successors in title
W B Mew, Langton & Co
The Royal Brewery
Croker St
Newport
Isle of Wight
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This recipie for 30.000 Wort Litres IN Copper @ 1.037 , 80 % Mash Efficiency Assumed
OSBOURNE PALE ALE
Friday 31 St October 1884
Original Gravity : 1.061 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 66 A B V : 6.9 %
MALTS
Crisp Malt : 60 % Chevalier = 2.755 Kg
Simpson`s Malt : 40 % Best Pale Ale = 1.830 Kg
MASHING
Use a Pale Ale Liquor ,
Thoroughly Pre Warm the Msh Tun with Liquor @ 95 - 90 c ;
- 10 Mins BEFORE Mashing In , Liquor 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 66 c 0 - + 120 Minutes = 12.130 Litres
2 Nd Mash Heat : 68 c + 120 - + 150 Minutes = 4.0 Litres
At 150 Minutes , slowly open the mash tun valve and return OVER the mash
ANY Cloudy / Turbid Wort until CONSISTENTLY clear & bright ,
ONLY then send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 5 - 10 Mins
@ 79 c = 21.000 Litres Allowance UNTIL 1.004 ,
THEN STOP TAPS and Collect Wort in the Copper ,
ADD LIQUOR = 30.415 - 30.410 Wort Litres IN COPPER @ 1.036.5
THEN condense to 1.037 at Let Off - 105 Minutes
SUGARS
1.011.75 No 1 Invert = 0.990 Kg
COPPER
A 1 3/4 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes ,
Then at Let Off -70 Mins AT 1.041 ,
ADD the No 1 Invert to 26.755 Wort Litres @ 1.041
At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 30 Minutes , ADD the 3 Rd Hops ;
@ Let Off - 12 Mins ADD the Copper Finings
At Let Off , STAND 15 Minutes ,
RECIRCULATE WORT in Copper 15 - 20 Mins ;
Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
22.920 Wort Litres @ Let Off + 50 Mins *@ 1.061
HOPS
USE WHOLE FLOWER / CONE HOPS WHEREVER POSSIBLE
1 St Hop Charge : To 30.000 Wort Litres @ 1.037
26 IBU Goldings @ 6 % a/a = 41 g
2 Nd Hop Charge : To 26.375 Wort Litres @ 1.053.5
28 IBU Goldings @ 6 % a/a = 40 g
3 Rd Hop Charge : To 24.650 Wort Litres ( @ 1.057) - 1.057.5
6 IBU French Fuggles @ 4.2 % a/a = 14 g
6 IBU Goldings @ 6 % a/a = 10 g
YEAST
Pitch with 62 g Weight of a LIVE YEAST @ 15 c
Reccomended Strain : Whitbread T II Strain
TO 22.800 Wort Litres IN F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.061
P +12 Hrs 18 1.054
2 E 6 19.75 1.048.5
3 M 9 21.5 1.039
N 22 1.036
E 6 22.25 1.033
4 M 7 21.5 1.027.5
N 21.5 1.024
E 4 22.5 1.023
E 6 22 1.021 To Maturation Vessel = 22.500 Beer Litres IN C . V
5 M 6 18
M 8 16
Noon 16 1.017.25
6 E 13.5
7 E 13.5
X M / N 13.5 1.012 Rack and Fine TO Draught Cask / Container .
STAND : 1 Week @ 12 - 15 c
CELLAR : 3 Months at 10 c , then Roll & Stillage
STILLAGE : 1 Week at 10 c then VENT and allow up to 12 Hours before Q.C
Cheers All ,
Edd