How Do All ,
Today`s outpouring of cerevesian knowledge is drawn from Oxfordshire ;
From the Banbury brewery of Hunt, Edmunds & Co Ltd , from their 1930 - 1932 Brewing Book .
Cared for by the helpfull & friendly team at the Oxfordshire History Centre in Cowley ;
As part of the larger Hunt, Edmunds collection @ B 20 / 2 / A3 / 2 ,
I hope that you all enjoy the recipe ; Happily it`s a relatively simple 2 step mash beer ;
It`s one with some adjustment to the Copper gravities at X Point during the boil ,
. Sadly the attenuation records and even the Original Gravity are absent apart from this record ;
So by virtue of a bit of relatively simple maths , I`ve been able to calculate the Original Gravity .
As with the I P A from Hunt, Edmunds ; The attenuation profile is annoyingly absent in this brewing ,
So these are my own interpretation based on period practice .
This recipe C Edd Mather 2025
This recipe for 26.000 Wort Litres From the Mash Tun @ 1.040 , 85 % Mash Efficiency
31.590 Wort Litres To 1 St Hops ; 32.280 Wort Litres MAX Copper Volume @ 1.035.25
24.540 W/ Litres TO F V @ 1.045.25
Hunt, Edmunds & Co Ltd
The Brewery
Bridge St
Banbury
Oxfordshire
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| Brewery Poster : From the MidlandsPubs.co.uk Website |
BEST BITTER
Gyle No : 224 BB
Thursday 24 Th July 1930
Original Gravity : 1.045.25 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 34 A B V : 5.1 %
MALTS & ADJUNCTS
Warminster Malt : 65.25 % Plumage Archer = 2.370 Kg
ALT : Floor Malted Pale Ale Malt @ 2.370 Kg
Crisp Malt : 26 % Hana Vienna = 0.945 Kg
8.75 % FLAKED MAIZE = 0.310 Kg
MASHING
Use a Pale Ale Type Liquor
Thoroughly pre warm the mash tun with Liquor @ 90 c
LIQUOR 1.5 " ABOVE PLATES @ Goods In - 10 5 Minutes
1 St Mash Heat : 65 c 0 - + 45 Minutes = 9.480 Litres
2 Nd Mash Heat : 67 c + 45 - + 120 Mins = 2.0 Litres
NB : Originally , the temperature of the mash was raised by injection of Steam
At 120 Minutes , slowly open the mash tun valve;
Return any turbid 1 St runnings over the mash until CONSISTENTLY clear & bright ,
THEN send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
At Clear Wort to the Copper + 8 Mins ,
Sparge @ 76 - 71 - 68 c = 18.250 Litres Allowance
At 1.003.75 ,
Stop Taps and Collect TUN WORT IN COPPER @ 1.036 ON 26.000 Wort Litres
ADD 6.280 Litres of LIQUOR = 32.280 Wort Litres @ 1.029 ;
THEN ADD the No 2 Invert Sugar = 1.035.25 ON 32.280 Wort Litres
CONDENSE TO 1.036
ON 31.590 WORT LITRES IN COPPER AT ALL UP / LET OFF - 90 Mins
SUGARS
1.006.25 No 2 Invert TO 32.280 Wort Litres = 0.635 Kg
1.001.25 Malt Extract TO 28.060 Wort Litres = 0.120 Kg
PRIMING SUGAR
Invert Candy Cane @ 1.001.75 TO 24.100 BEER Litres = 0.135 Kg
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ,
1 St Hop Charge : To 31.590 Wort Litres @ 1.036
16 IBU Goldings @ 6 % a/a = 27 g
2 Nd Hop Charge : To 28.955 Wort Litres @ 1.039
11 IBU Goldings @ 6 % a/a = 18 g
11 IBU Brewer`s Gold @ 6.5 % a/a = 17 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 15 - 20 Minutes ;
RECIRCULATE IN COPPER 15 - 20 Mins
THEN SEND ENTIRE BREWLENGTH TO ANOTHER VESSEL ,
FOR THE 1/2 - 3/4 Hour STAND IN HOP BACK
HOP BACK ADDITIONS
5.5 g EACH of Brewer`s Gold & Goldings
YEAST
Pitch with 98 ml of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.045.25
2 E 18.5 1.040
3 M 20 1.032
E 10 19.5 1.026
4 M 20 1.019
E 18 1.016
5 M 16 1.014 Send to RACKING VESSEL = 24.100 Wt Litres
13.5 1.015 ADD PRIMINGS SUGAR TO RACKING VESSEL
6 M 13 1.014.5
E 13 1.014.25 ;
MATURE @ 13 c UNTIL @ 1.011 THEN RACK & FINE TO DRAUGHT CONTAINERS
Est`d Yield Racked Down = 23.800 Beer Litres
STAND : 1 Week @ 13 - 12 c
CELLAR : 3 Weeks @ 10 c .
STILLAGE : Roll and Stillage @ 12 c for 1 Week then FULLY VENT;
Allow 6 - 12 Hours before Q . C
Cheers All ,
Edd
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