How Do All ,
Today`s recipie is a Pale Ale ;
Originall brewed with malts from Gilstrap ; Soames and others in addition to the equal weights
Of Adjuncts used ( Rice & Maize ) ; Hops used were a variety of East Kent Goldings at the start
Of the Copper ; employing Town Farnhams toward the end of the boiling period .
Recipie formulated from information contained in the Barclay Perkins Brewing Book 1900 - 1902
Cat No : ACC 2305 / 01 / 0596 .
This volume forms part of the larger Barclay Perkins and Courage Archives ;
Cared for by the ever helpfull and friendly team at The London Archives .
This recipie C Edd Mather 2025
This recipie for 22.750 Wort Litres EX MASH @ 1.042.5 ;
85 % Mash Efficiency Assumed
19.800 Wort Litres TO F V 1 @ 1.060.5
19.200 - 19.000 Beer Litres RACKED ON HOPS ( Est`d )
Barclay, Perkins & Co Ltd
Anchor Brewery
Park St
Southwark
London
PALE ALE
Friday 18 Th January 1901
Gyle No : 318
Original Gravity : 1.060.5 Racking Gravity : 1.009.5 Final Gravity : 1.006
I B U : 44 A B V : 7.1 %
MALTS
U K & Ireland Grist
Crisp Malt : 24.0 % Chevalier = 0.905 Kg
21.0 % Hana = 0.795 Kg
Malting Company of Ireland : 21.0 % Irish Ale Malt = 0.790 Kg
Warminster Maltings 21.0 % Plumage - Archer = 0.790 Kg
Universal Grist ;
Crisp Malt : 24.0 % Chevalier = 0.905 Kg
21.0 % Hana = 0.795 Kg
21.0 % Pale Ale Malt @ 6 - 9 IBC = 0.790 Kg
21.0 % Floor Malted Pale Ale Malt = 0.790 Kg
UNIVERSAL ADJUNCTS
6.7 % Flaked Rice = 0.240 Kg
6.3 % Flaked Maize = 0.235 Kg
MASHING
Use a Pale Ale type Liquor ,
Thoroughly Pre Warm the mash tun with Liquor @ 90 c
- 10 Minutes BEFORE Mashing In
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c @ 0 - + 20 Minutes = 10.760 Litres
2 Nd Mash Heat : 66.5 c @ + 20 - + 150 Minutes = 4.50 Litres
At 150 Minutes , slowly open the mash tun valve ;
Return ANY Cloudy / Turbid Wort OVER the mash ,
UNTIL CONSISTENTLY CLEAR & BRIGHT for 5 Minutes ( Est`d )
Only then send the Clear Wort to the Copper and begin Wort Collection
SPARGING
At Clear Wort to the Copper + 5 - 10 Minutes
@ 78 - 74 - 68 c = 17.90 Litres Liquor Allowance
At a GRAVITY OF 1.004.25 , STOP[ TAPS and,
Collect TUN WORT IN COPPER
WORT COLLECTION
ADD LIQUOR AS REQUIRED to the Tun Wort ;
EQUALLING : 22.750 Wort Litres IN COPPER Ex Mash Tun @ 1.042.5
ADD 1.575 Litres of LIQUOR
= 1.039.75 ON 24.3525 Wort Litres IN COPPER
ADD THE SUGARS = 1.050.5
ON 24.325 Wort Litres IN Copper @ Let Off - X Minutes
THEN CONDENSE TO 1.051.5
ON 23.840 Wort Litres IN Copper @ Let Off - 90 Minutes
SUGARS
1.010.75 No 1 Invert = + 0.820 Kg
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 90 Mins
To 23.840 Wort Litres IN Copper @ 1.051.5
13 IBU East Kent Goldings @ 6.5 % a/a = + 18 g
2 Nd Hop Charge @ Let Off - 55 Mins
TO 22.450 Wort Litres IN Copper @ 1.054.5
15 IBU East Kent Goldings @ 6.5 % a/a = + 20 g
3 Rd Hop Charge @ Let Off - 25 Mins
TO 21.215 Wort Litres IN Copper @ 1.057.5
8 IBU Goldings @ 6 % a/a = + 12 g
8 IBU French Fuggles @ 4.2 % a/a = + 17 g
At Let Off - 12 Minutes , ADD the Copper Finings
STAND 15 Minutes @ Let Off ;
Recirculate IN COPPER 15 - 20 Minutes ;
Then STAND 1/2 Hour before cooling A S A P to Pitching Heat
20.105 Wort Litres @ Let Off + 60 Mins @ 1.060.5
YEAST
Pitch with 60 ml of a LIVE YEAST @ 15c
19.800 Wort Litres IN F V 1 @ 1.060.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.060.5 Rouse @ Pitch + 4 - 6 Hours and at + 6 - 8
2 M 17.5 1.053 UNTIL STOP .
E 11 19.5 1.049
3 M 20 1.043
E 22 1.036 Clear to 2 Nd F V = 19.500 Wort Litres IN F V 2
E 11 20 1.028
4 M 21.5 1.022
E 20 1.015.5
E 11 18.5 1.013.25
5 M 16.5 1.011
E 16.5 1.010.25
E 11 13.5 1.009.75
6 E 11 13.5 1.009.5
7 E 11 13.5 1.009.25
8 M / N 13.5 1.009.25 RACK ON HOPS : 19.200 - 19.000 BEER Litres
ADD : 5 g French Fuggles @ 4.2 % a/a
3 g East Kent Goldings @ 6.5 % a/a
STAND : 13 - 12 c ONE WEEK ; Release EXCESS C O 2 ;
CELLAR : 6 - 8 c FOR 2 - 3 Months , Roll and STAND 1 WEEK @ 10 c ;
ADD FININGS and Re Roll ; STAND 1 WEEK @ 12 c .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment