How Do All ,
A Happy New Year to you all ;
Today`s cerevesian treat 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 24.000 Wort Litres IN COPPER @ Let Off - 105 Minutes ;
85 % Mash Efficiency Assumed
MAXIMUM WORT VOLUME 24.215 Wort Litres @ Let Off - X Minutes AT 1.054
Wotton & Co
The Brewery
Queen St
Ramsgate
Kent
 |
| Undated Photo of Wotton & Co`s Brewery , From the Dover-Kent.com Website |
M K K
Tuesday 27 Th October 1863
Original Gravity : 1.064 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 48 A B V : 6.8 %
MALTS
Crisp Malt : 50 % Chevalier = 2.455 Kg
50 % Hana Vienna = 2.455 Kg
MASHING
Use a Pale Ale Liquor ;
Thoroughly pre warm the mash tun with Liquor @ 90 c ;
ENSURE Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 65 c @ 0 - + 60 Mins = 11.60 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 120 Mins = 5.30 Litres
At 120 Mins , slowly open the mash tun valve;
Return any cloudy Wort OVER the mash ,
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 8 Mins =
25.0 Litres ALLOWANCE @ 74 - 71 - 68 c
At a Gravity of 1.005.5 , STOP TAPS and Collect Wort IN COPPER as below
WORT COLLECTION
At Wort Collection , ADD LIQUOR to the Copper
= 24.215 Wort Litres @ 1.054
THEN CONDENSE TO 1.054.5 ON 24.000 Wort Litres @ ALL UP
COPPER
A 1 1/2 Hour boil ON HOPS
1 St Hops @ Let Off - 90 Mins , 2 Nd @ Let Off - 60 Mins ;
3 Rd Hop Charge @ Let Off - 25 Minutes ,
Then at Let Off - 12 M , ADD the Copper Finings
At Let Off ; STAND 15 Mins ,
RECIRCULATE IN COPPER 15 - 25 Mins
THEN stand 1/2 hour before COOLING A S A P
19.825 Wort Litres @ 1.064 AT LET OFF + 60 Mins
HOPS
1 St Hop Charge : 24.0 Wort Litres @ 1.054.5
11 IBU East Kent Goldings @ 6.5 % a/a = 16 g
11 IBU Hallertau Heresbrucker @ 3.5 % a/a = 29 g
2 Nd Hop Charge : 22.205 Wort Litres @ 1.057.5
7 IBU East Kent Goldings @ 6.5 % a/a = 10 g
7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 18 g
3 Rd Hop Charge : 21.045 Wort Litres @ 1.060.5
6 IBU East Kent Goldings @ 6.5 % a/a = 10 g
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 16 g
RACKING HOPS
10 g goldings TO 19.100 Beer Litres Racked Down
YEAST
Pitch with 100 ml of a LIVE YEAST @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.064
2 E 2 18 1.056
3 E 11 20 1.042
4 M 10 23 1.033
E 5 20 1.028.5
E 7 18.5 1.026 CLEAR to 2 Nd F V & COOL
E 10 16.5 1.022
5 M 16.5 1.019
6 E 13.5 1.017.5
8 E 13.5 1.015.25
E 11 13 1.015
9 M / N 13 1.015 Rack ON HOPS and STAND 1 Week @ 12 - 13 c
CELLAR : 10 Weeks @ 8 - 6 c , ADD FININGS and ROLL WELL then at 10 c 2 Wk .
STILLAGE : 1 Week @ 10 c then VENT and allow 8 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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