How Do All ,
Following on from the 1910 Family Ale recipie Ex Chiswell St I posted last Wednesday ;
Here`s a tasty ` Session ` I P A from Whitbread`s Chiswell St Brewery for you all to try out .
It`s taken from the Whitbread Ale Brewing Book 1910 - 1911 @ LMA 4453 / D / 01 / 076 ,
Cared for by the friendly and helpfull team at the London Archives on Northampton Rd .
This recipie C Edd Mather 2025
THIS RECIPIE FOR 18.000 Wort Litres Ex Mash Tun @ 1.038
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 27.630 Wort Litres @ 1.037.25
BEER LITRES TO DRAUGHT : 19.100 Beer Litres ( APPROX )
Whitbread & Co Ltd
The Brewery
Chiswell St
London
 |
| Engraving of the Brewery from the Brewery History Society Wepage On Whitbread & Co Ltd / |
INDIA PALE ALE
Gyle No : 5
Friday 8 Th July 1910
Original Gravity : 1.049.5 Racking Gravity : 1.009.75 Final Gravity : 1.007
I B U : 48 A B V : 5.6 %
MALTS
U K & Ireland Gist :
Warminster Malt : 70.2 % Plumage Archer = 1.870 Kg
Malting Company of Ireland 29.8 % Irish Ale Malt = 0.790 Kg
Australian Grist :
Voyager Craft Malt : 70.2 % Veloria Schooner = 1.865 Kg
Barrett - Burston : 29.8 % Vic Ale Malt = 0.790 Kg
New Zealand Grist :
Floor Malted Pale Ale Malt 70.2 % = 1.865 Kg
Gladfield : Ale Malt 29.8 % = 0.790 Kg
U S A & Universal Grist :
Floor Malted Pale Ale Malt 70.2 % = 1.865 Kg
Pale Ale Malt @ 6 - 9 IBC 29.8 % = 0.790 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 : 65 c @ 0 - + 30 Minutes = 6.330 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 120 Minutes = 3.200 Litres
3 Rd Mash Heat : 67 c @ + 120 - + 150 Minutes = 2.150 Litres
AT 150 Minutes , Slowly open the mash tun valve ;
Return any cloudy Wort OVER the mash until CONSISTENTLY Clear & Bright ,
ONLY Then Send to the Copper and BEGIN Wort Collection .
SPARGING
Sparge @ Clear Wort to Copper + 8 - 10 Minutes @ 74 - 71 c = 8.000 Litres Allowance
AT 1.003.75 , STOP TAPS and collect Wort in Copper @ 1.037.75 ;
CONDENSE TO 1.038
ON 18.000 WORT LITRES IN COPPER EX MASH TUN
WORT COLLECTION
After collecting 18.000 Wort Litres IN COPPER @ 1.038
ADD 9.360 Litres of LIQUOR = 27.360 Wort Litres @ 1.025 IN COPPER
ADD 1.012.25 No 1 INVERT
The Gravity should now be @ 1.037.25
ON 27.360 Wort Litres IN COPPER
CONDENSE TO 1.038
ON 26.810 Wort Litres IN COPPER @ Let Off - 105 Minutes
SUGARS
1.012.25 No 1 Invert = 1.050 Kg
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes
26.810 Wort Litres IN COPPER @ 1.038
16 IBU East Kent Goldings @ 6.5 % = 22 g
2 Nd Hop Charge @ Let Off - 70 Minutes
24.695 Wort Litres IN COPPER @ 1.041
16 IBU East Kent Goldings @ 6.5 % a/a = 20 g
3 Rd Hop Charge @ Let Off - 25 Minutes
21.680 Wort Litres IN COPPER @ 1.046
16 IBU East Kent Goldings @ 6.5 % a/a = 19.5 g
At Let Off - 12 Minutes , ADD the Copper Finings ,
@ Let Off : STAND 15 Minutes then RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour
THEN COOL A S A P to Pitching Heat
YEAST
Pitch with 100 ml of a LIVE YEAST @ 16 c
Reccomended Strain : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.049
2 E 17 1.045
3 M 17.5 1.040
E 11 19 1.034
4 M 20.5 1.030
E 19.5 1.019.75
5 M 19 1.016.5
E 16.5 1.014 CLEAR TO 2 Nd F V = 19.400 Wort Litres IN F V 2
6 M 16 1.011.5
N 14.5 1.010
E 13.5 1.009.75 RACK ON HOPS
= ADD 7.5 g East Kent Goldings @ 6.5 % a/a
TO ( EST`D ) : 19.100 - 19.000 BEER LITRES Racked Down .
STAND : At 13 c 1 WEEK / 2 - 3 Days @ 16 - 19 c
CELLAR : 5 Weeks @ 8 - 10 c then allow 1 week @ 10 c AND ADD FININGS , Roll Well ;
STAND : 12 C 1 Week then Re Roll & Stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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