How Do All ,
Here`s today`s beery delight ; A nice and relatively simple to brew Ale from the famed
Black Eagle Brewery of Truman`s at Burton On Trent .
Sadly , In common with a few other breweries whose records I`ve looked at ;
The three Gyle Books from the Black Eagle Brewery on Derby St don`t contain the correlating
Records of attenuation ; Making the performance in Squares / F V `s a matter of educated guess work.
Re this , I`ve used my knowledge of period practice and technical brewing books to theorise
A possible Attenuation Profile for the beers ;
Happily the Clearing and , Racking* gravities of the beers in the 3 Gyle Books are frequently
Listed in parts of the relevant entries .
* Racking to Oak Trade Casks .
This recipe & C Edd Mather 2025
This Recipie for 19.500 Wort Litres Ex Mash Tun @ 1.049 ,
85 % Mash Efficiency Assumed
MAX Wort VOLUME : 29.505 Wort Litres @ 1.034.75
Wort Litres IN F V 1 : 20.000 Wt Litres @ 1.050.25
Estimated 19.300 - 19.000 Beer Litres Racked Down
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
.jpg) |
| Drawing of The Black Eagle Brewery ; From The Brewery History Society Wepage on Truman`s Burton |
No 9 ALE
Tuesday 10 Th July 1877
Gyle No : 8
Original Gravity : 1.050.25 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 42 A B V : 5.5 %
MALTS
U K Grist
Crisp Malt : 68.6 % Chevalier = 2.550 Kg
31.4 % Hana Vienna = 1.165 Kg
Universal Grist
Crisp Malt : 68.6 % Chevalier = 2.550 Kg
Weyermann Malt 31.4 % ` Barke ` Vienna = 1.160 Kg
MASHING
Use a Burton On Trent Type Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 90 c ,
TEN Minutes BEFORE Mashing In
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH @ 66.5 c 0 - + 120 Minutes = 11.00 Litres
At 120 Minutes , Slowly open the Mash Tun Valve
Return any Cloudy Worts OVER the Mash ,
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Only then send to the Copper and WORT COLLECTION
SPARGING
At Clear Wort to the Copper + 10 Mins
@ 78 - 75 c = 19.350 Litres Allowance
STOP TAPS @ 1.005 ,
Then collect the TUN WORT in the Copper as below
TUN WORT COLLECTION
ADD Liquor AS REQUIRED to the TUN WORT ;
19.500 Wort Litres Ex Mash Tun @ 1.049 IN COPPER
WORT COLLECTION
After collecting 19.500 Wort Litres IN Copper Ex Tun @ 1.049
ADD 2.220 Litres OF LIQUOR
Wort Volume @ 21.720 AT 1.044 IN COPPER ;
ADD the 1 St Sugars Charge = 1.004 = 0.275 Kg No 2 Invert
Then CONDENSE
TO 1.048.75 ON 21.380 Wort Litres IN Copper at Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour Boil ON HOPS
1 St Hop Charge : AT Let Off - 180 Minutes
21.380 Wort Litres @ 1.048.75 In Copper
15 IBU Goldings @ 6 % a/.a = + 23 g
AT LET OFF - 125 Minutes ON 18.640 WORT LITRES @ 1.055
ADD 10.865 Litres of LIQUOR
= 29.505 Wort Litres IN Copper @ 1.034.75
ADD 2 Nd Sugars Charge @ + 1.001.75 = + 0.162 Kg No 2 Invert
Wt Volume = 29.505 Wt Litres @ 1.036.5
2 Nd Hop Charge : AT Let Off - 60 Minutes
23.440 Wort Litres @ 1.044 In Copper
12 IBU Tettnanger @ 4.4 % a/a ( Avg) = + 22 g
3 Rd Hop Charge : At Let Off - 25 Minutes
21.575 Wort Litres In Copper @ 1.047.5
15 IBU Goldings @ 6 % a/a = + 27 g
AT Let Off - 12 Minutes , ADD the Copper Finings ;
STAND 1/4 Hour @ LET OFF ,
Recirculate Wort IN Copper 15 - 20 Minutes
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
YEAST
Pitch with 68 ml of a LIVE YEAST @ 16 - 18 c
Reccomended Strain : Brewlab Burton 1
20.000 Wort Litres IN F V 1 @ 1.050.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16.5 1.050.25
2 M 18.5 1.047.5
E 20 1.043
3 M 21 1.039
E 22 1.033
4 M 22 1.023 Clear TO 2 Nd F V = 19.700 Wort Litres
E 18.5 1.016
E 11 16.5 1.013
5 M 14 1.012
E 11 13.5 1.011
6 M / N 13.5 1.011 Rack to DRAUGHT = 19.300 - 19.000 Beer Litres R/Dn ( E )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 Weeks @ 8 c - 10 c , ADD FININGS @ Wk 3 Day 7 ;
ROLL & STAND 1 WEEK @ 12 c
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours until Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment