How Do All ,
Here`s a tasty X Ale from Victorian Norwich for you all to try out ;
As with the post earlier today on the Dark X & XX Ales of Morgan`s 1878 - 1880 ,
It`s drawn from the Pupil Brewer`s Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part if the larger Whitbread Archive by the ever friendly and helpfull team down in
Clerkenwell at The London Archives on Northampton Rd .
Cat Ref : The Brewing Book of H E Field 1878 - 1881 @ LMA 4453 / D / 02 / 022
This recipie C Edd Mather 2025
This recipie for 21.500 Wort Litres Ex Tun @ 1.032 ; 85 % Mash Efficiency Assumed
Maximum Wort Volume @ 26.755 Wort Litres IN Coppaer @ 1.038
19.800 Wort Litres IN F V 1 @ 1.048.75
19.200 - 19.000 BEER Litres Racked Down
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
 |
| Photo Of Margan`s Delivery Yard ; From the Brewery History Society Webpage of Morgan`s |
DARK X ALE
Tuesday 28 Th September 1880
Gyle No : 236
Original Gravity : 1.048.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 24 A B V : 5.3 %
MALTS
U K & Ireland Grist :
Crisp Malt 35 % Chevalier 0.940 Kg
Minch Malt : 15 % Spratt - Archer Mild Ale Malt = 0.400 Kg
ALT : Warminster Malt : Mild Ale Malt @ 0.400 Kg
Warminster Malt : 25 % Plumage - Archer = 0.670 Kg
25 % Vienna Malt = 0.670 Kg
Universal Grist
Crisp Malt : 35 % Chevalier = 0.940 Kg
Pale Ale Malt @ 6 - 9 IBC 15 % 0.400 Kg
25 % FLOOR MALTED Pale Ale Malt @ 4 - 7 IBC = 0.670 Kg
25 % Weyermann Malt : ` Barke ` Vienna = 0.670 Kg
MASHING
Use a Mild Ale 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 : 63.5 c @ 0 - + 90 Minutes = 5.800 Litres
2 Nd Mash Heat : 66.5 c @ + 90 - + 120 Minutes = 3.000 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes = 3.100 Litres
At 150 Minutes , Clear Wort by return over mash until Clear & Bright ;
Only then allow to the Copper and begin Tun Wort Collection .
SPARGING
At Clear Wort To Copper + 8 - 10 Minutes
@ 80 - 71 - 65 c = 12.500 Litres Allowance
At a Gravity of 1.003.25 , STOP TAPS ,
THEN collect Tun Wort IN Copper AS BELOW
WORT COLLECTION
ADD Liquor to the Copper
= 22.100 Wort Litres IN COPPER @ 1.031.25
THEN CONDENSE TO 1.032
ON 21.500 Wort Litres IN Copper @ 1.032
SUGARS
1.013 No 3 Invert TO 26.755 Wort Litres IN Copper @ 1.025
ADD 1.090 Kg
COPPER & HOPS
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes
To 21.500 Wort Litres IN Copper @ 1.032
3 IBU Goldings @ 6 % = 5 g
3 IBU Saazer Type @ 3.5 % = 8 g
2 Nd Hop Charge @ Let Off - 120 Minutes
To 18.810 Wort Litres IN Copper@ 1.036
9 IBU Goldings @ 6 % a/a = 10 g
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 10 g
AT LET OFF - 90 Minutes AT 1.040 ON 16.720 Wort Litres IN COPPER ;
ADD 10.035 Litres of Liquor = 26.755 Wort Litres @ 1.025 IN COPPER
THEN ADD THE SUGARS = 1.038 Copper Gravity ON 26.755 Wort Litres
3 Rd Hop Charge @ Let Off - 60 Minutes
To 24.640 Wort Litres IN Copper @ 1.041
4 IBU Goldings @ 6 % a/a = 7 g
At Let Off - 12 Minutes , ADD Copper Finings
STAND 1/4 Hour at Let Off ,
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
STAND 1/2 Hour then COOL A S A P to Pitching Heat .
YEAST
Pitch with 82 ml of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.048.75
2 E 9:30 18 1.041
3 M 7 18.5 1.035
E 1 19.75 1.028.5 CLEAR to 2 Nd F V = 19.500 Wort Litres IN VESSEL
11 16.5 1.022
4 M 16.5 1.018
E 16.5 1.014
5 M 14 1.012.25
E 13.5 1.011.75
6 E 11 13.5 1.011
7 M / N 13.5 1.011 RACK to Draught Vessels = 19.200 - 19.000 BEER Litres
STAND : 1 Week @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 - 4 Weeks @: 8 - 10 c THEN ADD FININGS and ROLL WELL ;
Stand at 10 - 12 c ONE WEEK AFTER FINING ;
Then Re Roll and Stillage .
STILLAGE : 1 Week @ 12 c - 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All 🍻and , Happy Brewing ,
Edd
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