How Do All ,
A Merry Christmas and a Happy New Year to you all ;
Today`s simple to brew cerevesian delight is drawn from the brewing book catalogued as;
" Tomson & Wotton Ltd , Brewing Book 1863 - 1864 " @ Cat No : U 3555 / TW / BOX 2 / 1 ;
Cared for as part of their accessions by the friendly and helpfull team at The Kent History Centre ;
Though as with previous posts * , this recipie pre dates the merger with Tomson & Co .
If any blog readers want to know more on the history of this , and other Kentish breweries ;
I can heavily reccomend the book " Kentish Brewers And The Brewers of Kent " ;
Written by Peter Moynihan and published by The Brewery History Society .
This recipe C Edd Mather 2024
This recipe for 27.500 Wort Litres IN COPPER @ Let Off - 135 Minutes ;
85 % Mash Efficiency Assumed
MAXIMUM WORT VOLUME = 27.910 Wort Litres @ Let Off - X Minutes AT 1.050.25
Wotton & Co
The Brewery
Queen St
Ramsgate
Kent
A K K
Tuesday 3 Rd March 1863
Original Gravity : 1.065.25 Bottling Gravity : 1.013 - 1.012.75 Final Gravity : 1.010
I B U : 44 A B V : 7.3 %
MALTS
Crisp Malt : 40 % Chevalier = 2.175 Kg
Pale Ale Malt @ 4.5 - 6 IBC : 60 % = 3.265 Kg
MASHING & SPARGING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c
-10 Minutes BEFORE mashing in .
Ensure the Liquor is 1.5 " ABOVE the plates / filter bed
MASH : 2 Hours at 66.5 - 67 c = 13.270 Litres Allowance
At 120 Minutes ; slowly open the mash tun valve and ,
Return cloudy / turbid Wort OVER the mash until consistently clear & bright ,
Then send to the Copper and begin wort collection.
Sparge At Clear Wort to the Copper + 5 - 10 Minutes
@ 85 - 77 c = 30.0 Litres allowance .
At 1.005.25 , STOP TAPS / Close Off Mash Tun Valve and COLLECT WORT .
WORT COLLECTION
At Wort Collection , ENSURE X Wort Litres IN COPPER @ 1.051 ;
ADD LIQUOR to the Copper = 1.050.25 @ 27.910 Wort Litres IN COPPER
( Remove wort in excess of 27.910 Wort Litres in Copper )
THEN CONDENSE TO 1.051 AT ALL UP / Let Off - 135 Minutes
( 1 St Hop Charge )
COPPER
A 2 1/4 Hour boil ON HOPS
( Whole Leaf / Cone Hops Only )
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 .
AT LET OFF ; STAND 1/4 Hour
Then RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 30 - 40 Minutes
BEFORE COOLING A S A P .
HOPS
1 St Hop Charge : 27.500 Wort Litres @ 1.051
11 IBU East Kent Goldings @6.5 % a/a = 18 g
11 IBU Hallertau Heresbrucker @ 3.5 % a/a = 32 g
2 Nd Hop Charge : 23.450 Wort Litres @ 1.058.5
11 IBU East Kent Goldings @6.5 % a/a = 16 g
11 IBU Hallertau Heresbrucker @ 3.5 % a/a = 28 g
MATURATION HOPS
To an Estimated 19.800 Beer Litres IN C . V
12 g East Kent Goldings
26 g Hallertau Heresbrucker
YEAST
Pitch with 120 ml of a LIVE YEAST CULTURE @ 15 c
Reccomended Strain : Whitbread T II
Estimated Yield : 20.600 Wort Litres IN F V 1 @ 1.065.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.065.25
2 E 23 1.034
3 M 11 24 1.026 Clear & Cool =
E 2 20 1.021.5
E 11 16.5 1.019.5
4 M 14.5 1.018
E 13.5 1.017.5
5 E 12.5 1.017.25
6 M 11 1.017.25
SEND TO Conditioning Vessel ON HOPS = 19.800 Beer Litres
STAND : 2 Weeks @ 10 c - 12 c ; Release EXCESS C O 2
CELLAR : 3 Months MINIMUM @ 6 - 8 c then fine & stillage .
STILLAGE : At 1.013.5 and allow to 12 - 13 c ON STILLAGING
BOTTLING : At Least 12 - 6 Hours before bottling , fully vent the C V;
ALLOW TO 15 c and BOTTLE CLEAR & BRIGHT @ 1.013 - 1.012.75
STAND : 2 Days @ 16 - 19 c
CELLAR : 2 Months @ 10 - 8 c then @ 12 c 1 Week before Q . C
alt 1 Month @ 12 c then 48 - 72 Hours @ 12 c before Q.C
Cheers All and Happy Brewing ,
Edd
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