How Do All ,
Following on from the recent K recipie from Eldridge Pope & Co ;
Here`s a recipie for Eldridge , Pope Pale Ale from 1896 .
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 22.50 Wort Litres @ 1.042.25 Ex Mash ; 85 % Mash Efficiency Assumed
MAXIMUM WORT VOLUME : 26.645 Wort Litres @ 1.035.5
YIELD PROJECTION : 20.100 Wort Litres IN F V 1 @ 1.058.5
Eldridge , Pope & Co
The Brewery
Weymouth Avenue
Dorchester
Dorset
 |
| Painting of Eldrige , Pope & Co`s 2 Nd Dorchester Brewery ; From the Brewery History Society Webpage on the Company |
PALE ALE
Wednesday 25 Th September 1896
Gyle No : 45
Original Gravity : 1.058.5 Racking Gravity : 1.018 Final Gravity : 1.008
I B U : 54 A B V : 6.7 %
MALTS & ADJUNCTS
Warminster Malt : 47.6 % Plumage - Archer = 1.760 Kg
Crisp Malt : 23.8 % Chevalier = 0.880 Kg
Simpson`s Malt : 23.8 % Best Pale Ale = 0.880 Kg
4.8 % FLAKED MAIZE = 0.175 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 = + 9.0 Litres
2 Nd Mash Heat : 67 - 67.25 c AT + 20 - 120 Minutes = + 1.50 Litres
At 120 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 = 21.675 Litres Allowance,
AT 1.004.25 , Stop Taps ;
Collect Mash Wort IN COPPER @ 1.042.25 ON 22.50 Wort Litres
WORT COLLECTION
After Collecting 22.500 Wort Litres IN Copper @ 1.042.25 ,
CONDENSE To 1.043 ON 22.100 Wort Litres
SUGARS
1 St Sugar Charge
TO 26.645 Wort Litres @ 1.035.5
No 1 Invert @ 1.010 = ADD 0.840 Kg
COPPER & HOPS
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes @ 1.043 ON 22.100 Wort Litres
13 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
@ Let Off - 123 Minutes @ 1.046 ON 20.560 Wort Litres ;
ADD 6.085 Litres of LIQUOR = 1.035.5 ON 26.645 Wort Litres ;
ADD 2 Nd Sugar Charge = 1.045.5 ON 26.645 Wort Litres IN COPPER
2 Nd Hop Charge @ Let Off - 90 Minutes @ 1.048.5 ON 24.890 Wort Litres 7 IBU French Fuggles @ 4.2 % a/a = 15 g
7 IBU Goldings @ 6.0 % a/a = 12 g
3 Rd Hop Charge @ Let Off - 60 Minutes ON 23.350 Wort Litres @ 1.051.5
7 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
6 IBU Goldings @ 6.0 % a/a = 10 g
4 Th Hop Charge @ Let Off - 25 Minutes ON 21.990 Wort Litres @ 1.054.5
16 IBU East Kent Goldings @ 6.5 % a/a = 21 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 150 ml of a LIVE YEAST ( WLP 099 ) @ 15c
AV : 21.100 Wort Litres @ 1.058.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.058.5
2 M 16.5 1.054 CLEAR TO 2 Nd F V = 19.800 Wt Litres ( AV )
E 11 18 1.049.5
3 M 18 1.047
E 9 19.5 1.040
4 M 20 1.035
E 20 1.029
5 M 21 1.023.25
E 19.5 1.020
6 M 18 1.018.75
E 16.5 1.018.5
7 E 15 1.018
8 M / N 14.5 1.018 RACK TO MATURATION VESSEL
Est`d 19.500 Beer Litres IN C . V
BULK MATURATION : Mature @ 13 c for 1 week , then CELLAR
@ 8 c FOR 5 - 6 Months ;
OR UNTIL @ 1.012 - 1.011.75 , Then ADD FININGS and allow to 12 - 13 c .
AT 1.011.75 Fully Vent the C V and allow to 12 - 13 c FROM 1.011.75 - 1.011.5 .
BOTTLING : Bottle CLEAR & BRIGHT @ 1.011 - 1.010.75 @ 13 - 15 c
Estimated Yield : 19.200 Beer Litres Bottled Down .
STAND : 5 Days @ 12 - 15 c
CELLAR : 2 Months @ 10 c then at 12 c FOR 1 WEEK , then Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment