How Do All ,
Following on from last week`s A K recipie from Eldridge Pope & Co , here`s a recipie for that beer`s
` Big Brother ` ; the K , which I`d class as a Bitter Beer that would be between the A K and ,
Pale Ale in the E - P Product Range in 1897 .
As with the last recipie from victorian Dorchester , I`m gratefull to a friend of the blog for ,
Sending me photos of the original brewing records .
This recipie C Edd Mather 2025
This recipie for 16.750 Wort Litres @ 1.040 Ex Mash ; 85 % Mash Efficiency Assumed
MAXIMUM WORT VOLUME : 24.035 Wort Litres @ 1.032.5
YIELD PROJECTION : 19.700 Wort Litres IN F V 1 @ 1.051.5
Eldridge , Pope & Co
The Brewery
Weymouth Avenue
Dorchester
Dorset
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Painting of Eldrige , Pope & Co`s 2 Nd Dorchester Brewery ; From the Brewery History Society Webpage on the Company |
K
Monday 8 Th February 1897
Gyle No : 103
Original Gravity : 1.051.5 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 42 A B V : 5.7 %
MALTS & ADJUNCTS
Warminster Malt : 44.1 % Plumage - Archer = 1.335 Kg
Crisp Malt : 30.3 % Chevalier = 0.935 Kg
22.0 % Hana = 0.670 Kg
3.6 % FLAKED MAIZE = 0.105 Kg
MASHING
Use a Pale Ale Type Liquor,
Thoroughly pre warm the mash tun with Liquor @ 90 c,
- 10 Mins BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c @ 0 - + 20 Minutes = + 7.850 Litres
2 Nd Mash Heat : 67 - 67.25 c AT + 20 - 140 Minutes = + 1.530 Litres
At 140 Minutes , Slowly open the mash tun valve and ,
Return ANY Cloudy Wort OVER the Mash until Consistently Clear & Bright ,
THEN SEND TO THE COPPER and Begin Tun Wort Collection
SPARGING
&
Mash Tun Wort Collection
At Clear Wort to Copper + 8 - 12 Mins ,
SPARGE @ 78 c -76 c - 71 c = 19.050 Litres Allowance,
AT 1.003.5 , Stop Taps ;
Collect Mash Wort IN COPPER @ 1.035.5 ON 22.000 Wort Litres
WORT COLLECTION
After Collecting 22.000 Wort Litres IN Copper @ 1.035.5 ,
ADD 2.035 Litres of LIQUOR = 24.035 Wt Litres @ 1.032.5 ;
+ 1 St Copper Sugar then CONDENSE ,
To 1.035.5 @ ALL UP ON 23.515 Wort Litres
SUGARS
1 St Sugar Charge
TO 24.035 Wort Litres @ 1.035.5
1.002.25 White / Golden Cane Sugar = + 0.140 Kg
2 Nd Sugar Charge
TO 23.270 Wort Litres @ 1.034.75
1.009.75 No 1 Invert = + 0.715 Kg
COPPER & HOPS
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes @ 1.035.5 ON 23.515 Wort Litres
8 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
4 IBU French Fuggles @ 4.2 % a/a = 9 g
4 IBU Goldings @ 6.0 % a/a = 9 g
2 Nd Hop Charge @ Let Off - 120 Minutes @ 1.038.5 ON 21.525 Wort Litres
7 IBU Brewer`s Gold @ 6.5 % a/a = 9 g
3 IBU French Fuggles @ 4.2 % a/a = 6 g
3 IBU Goldings @ 6.0 % a/a = 5 g
@ Let Off - 60 Minutes @ 1.044.5 ON 18.170 Wort Litres ;
ADD 5.100 Litres of LIQUOR = 1.034.75 ON 23.270 Wort Litres ;
ADD 2 Nd Sugar Charge = 1.044.5 ON 23.270 Wort Litres IN COPPER
3 Rd Hop Charge @ Let Off - 25 Minutes @ 1.047.75 ON 21.570 Wort Litres
8 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
4 IBU French Fuggles @ 4.2 % a/a = 9 g
4 IBU Goldings @ 6.0 % a/a = 7 g
At Let Off - 12 Mins , ADD the Copper Finings then at Let Off ; STAND 15 Minutes ;
Recirculate IN COPPER 15 - 20 Minutes before a 3/4 - 1/2 Hour Stand
THEN , COOL A S A P to Pitching Heat
YEAST
Pitch with 108 ml of a LIVE YEAST ( WLP 099 ) @ 15c
AV : 19.700 Wort Litres @ 1.051.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.051.5
2 E 5 16.5 1.045.5 DROP TO 2 Nd F V = 19.400 Wort Litres ( Est`d)
3 M 19 1.036
E 19.75 1.030.5
4 M 21 1.024
E 18.5 1.017.5
5 M 18 1.013.5
E 16 1.012.5
6 M 15 1.011.75
E 14.5 1.011.5
7 E 14 1.011.25
8 M 14 1.011.25 RACK To Draught Containers
= 19.100 - 19.0 BEER Litres .
STAND : 5 Days @ 13 - 15 c
CELLAR : 3 Months @ 6 c THEN add Finings and Roll Well + 2 Weeks @ 10 - 12 c
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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