How Do All ;
Today`s cerevesian delight is from the noted Maidstone brewery of the Fremlin Brothers ;
Drawn from information in the 1888 - 1889 Brewing Book @ U 3555/2/F/Box2/1/14 ,
Cared for by the friendly and helpfull team at The Kent History Centre in Maidstone .
The information in a great many of the early Fremlin`s records are in a brewer`s code which meant ,
A fair amount of head scratching and no little ammount of reasonably complicated mathematics * to
Arrive at the point at which the calculations enabling me to publish this receipt for a top class
India Pale Ale .
* Notwithstanding the overladen ashtrays and a perilously close to empty tea caddy ; ) ;
Anyroad , enough febrile waffling on ; Here`s one of today`s cerevesian delights .
This Recipie C E Mather 2025
This recipie for 24.000 Wort Litres EX Mash Tun @ 1.052
Maximum Wort Volume : 31.750 Wort Litres @ 1.039.75
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
INDIA PALE ALE
Friday 18 Th October 1888
Gyle No : 34
Original Gravity : 1.071 Bottling Gravity : 1.015 Final Gravity : 1.012
I B U : 86 A B V : 7.8 %
MALTS
U K Grist :
Crisp Malt : 39.25 % Chevalier = 1.905 Kg
25.0 % Hana = 1.215 Kg
Warminster Malt : 35.75 % Plumage Archer = 1.735 Kg
UNIVERSAL GRIST
Crisp Malt : 39.25 % Chevalier = 1.905 Kg
25.0 % Hana = 1.215 Kg
35.75 % Floor Malted Pale Ale @ 4 - 7 IBC = 1.730 Kg
MASHING
Use a Pale Ale 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 - + 15 Minutes = 11.90 Litres
2 Nd Mash Heat : 67 c @ + 15 - + 135 Minutes 8.925 Litres
3 Rd Mash Heat : 68 c @ + 135 - + 165 Minutes = 6.50 Litres
AT 150 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ,
OVER THE MASH Until CONSISTENTLY BRIGHT & CLEAR
Then send to the Copper and begin TUN Wort Collection as below .
SPARGING & TUN WORT COLLECTION
At Clear Wort to the Copper + 8 - 10 Mins ;
81 - 80 c = 12.050 Litres Allowance
At a gravity of 1.005.25 STOP TAPS and ,
Collect TUN WORT @ 1.052 IN COPPER
ON 24.000 Wort Litres EX Tun @ 1.052
TUN WORT COLLECTION
COLLECT as above = 24.000 Wort Litres @ 1.052 ;
( ADD LIQUOR TO 1.052 AS REQUIRED )
WORT COLLECTION
ON 24.000 Wort Litres @ 1.052 ADD 1.340 Litres of LIQUOR
= 25.340 Wort Litres IN COPPER @ 1.049.25
ADD THE 1 St Sugar Charge = + 1.002 = 0.160 Kg No 1 Invert
THEN CONDENSE TO 24.605 Wort Litres IN COPPER @ 1.052
COPPER & HOPS
A 2 3/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 165 Minutes
TO 24.605 Wort Litres IN Copper @ 1.052
21 IBU OLD Goldings @ 4 % a/a = 45 g
2 Nd Hop Charge @ Let Off 120 Minutes
To 22.710 Wort Litres IN Copper @ 1.056
27 IBU French Fuggles @ 4.2 % a/a = 52 g
AT LET OFF - 105 Minutes
ON 21.895 Wort Litres IN COPPER @ 1.058
ADD 9.855 Litres of LIQUOR = 31.750 Wort Litres IN Copper @ 1.040
ADD 1.020 No 1 INVERT = + 1.990 Kg
3 Rd Hop Charge @ Let Off 90 Minutes
TO 31.220 Wort Litres IN Copper @ 1.061
18 IBU French Fuggles @ 4.2 % a/a = 47 g
4 Th Hop Charge @ Let Off - 55 Minutes
TO 29.425 Wort Litres IN Copper @ 1.064.5
20 IBU Goldings @ 6 % a/a = 40 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
THEN STAND 3/4 Hour BEFORE COOLING A S A P
26.460 Wort Litres IN Copper @ + 60 Minutes @ 1.071
YEAST
Pitch with 200 ml of a LIVE YEAST @ 15 c
26.150 Wort Litres IN F V 1 @ 1.071
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.071
2 M 16.5 1.068.25
E 18.5 1.062
3 M 20 1.056 TO 2 Nd FV @ 1.053 = 25.850 Wort Litres IN F V 2
E 18.5 1.046
4 M 19.5 1.039
E 18.5 1.032
5 E 16.5 1.027
6 E 15 1.025
7 E 15 1.022.5
8 E 13.5 1.022
TO MATURATION VESSEL ON HOPS = 25.300 Beer Litres IN C . V
ADD 12 g Goldings @ 6 % a/a to C V ( BOTTLED )
STAND : 1 Month @ 10 - 12 c ;
CELLAR @ 6 - 8 c UNTIL @ 1.016 , allow to 12 c OVER 1 WEEK
THEN SEND TO BOTTLING VESSEL + FININGS
BOTTLE : Bright & Clear AT 1.015 13 - 15 c
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 6 Months @ 8 - 6 c
STAND 1 Week @ 12 - 10 c BEFORE Q .C
Cheers All and Happy Brewing ,
Edd
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