How Do All ,
It`s been a while since I published a recipe sourced from the Scottish Brewing Archives , so here`s a beautiful recipe for a Herefordshire beer from 1898 , from a brewery owned by a Welshman !!
It`s from the Brewing Notebook of William Binnie 1898 - 1945 @ BH 6 / 1 / 1 / 2 which is part of the Mark Binnie & Co collection , part of the internationally important Scottish Brewing Archives ,
Cared for by the ever helpfull and friendly team up in Glasgow @ The University of Glasgow,
Special Collections & Archives Department .
This Recipe C Edd Mather 2025
THIS RECIPE FOR 22.00 Wort Litres EX MASH IN Copper @ 1.054
26.110 Wort Litres @ 1.054 @ Let Off - 135 Minutes
85 % Mash Efficiency Assumed
J T Jenkins & Co
The Imperial Brewery
Bewell Street
Hereford
 |
| Photo of the Brewery Yard : From the Brewery History Society Page on , Hereford & Tredegar Breweries Ltd |
X . S
Tuesday 31 St January 1899
Gyle No : 32
Original Gravity : 1.068 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 40 A B V : 7.9 %
MALTS
Warminster Malt : 44.3 % Plumage Archer = 2.050 Kg
44 % Vienna Malt = 2.035 Kg
French & Jupps : 7.2 % Brown Malt = 0.375 Kg
4.5 % Black Malt = 0.235 Kg
MASHING
Use a Porter / Stout Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c ;
Liquor 1.5 " ABOVE the Plates
1 St Mash Heat : 66 c @ 0 - + 120 Minutes = 12.610 Litres
2 Nd Mash Heat : 67.5 c @ + 120 - + 180 Minutes = 7.560 Litres
At 180 Minutes ,
Slowly open the mash tun valve and return any Cloudy Wort OVER the mash ;
UNTIL Consistently Clear & Bright , then send to the Copper .
SPARGING & TUN WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 Minutes
@ 80 c = 14.0 Litres ALLOWANCE
At 1.005.5 , STOP TAPS and Collect TUN WORT
= 22.000 WORT LITRES Ex Tun @ 1.054
( ADD Liquor to 1.054 ON 22.000 Wort Litres IN COPPER )
WORT COLLECTION
After Collecting TUN WORT @ 1.054 ON 22.0 Wort Litres IN COPPER
ADD 4.110 Litres of LIQUOR
= 26.110 Wort Litres IN Copper @ 1.045.5
ADD THE SUGARS = 1.053.25 ON 26.110 Wort Litres IN Copper
CONDENSE TO
1.054 In Copper ON 25.740 Wort Litres
@ Let Off - 135 Minutes
SUGARS
White Cane Sugar @ 1.004.25 = ADD 0.290 Kg
Invert Glucose @ 1.002.75 = ADD 0.225 Kg
Caramel @ 1.000.75 = ADD 0.060 Kg
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes
@ 1.054 ON 25.740 Wort Litres
6 IBU East Kent Goldings @ 6.5 % a/a = 10 g
9 IBU Brewer`s Gold @ 6.5 % a/a = 14 g
2 Nd Hop Charge @ Let Off - 90 Minutes
@ 1.059 ON 23.355 Wort Litres
7 IBU Goldings @ 6 % a/a = 11 g
3 Rd Hop Charge @ Let Off - 60 Minutes
@ 1.062 ON 22.165 Wort Litres
7 IBU Fuggles @ 5.5 % a/a = 12 g
4 Th Hop Charge @ Let Off - 25 Minutes
@ 1.065 ON 21.090 Wort Litres
11 IBU French Fuggles @ 4.2 % a/a = 23 g
At Let Off - 12 Minutes , ADD Copper Finings
STAND 1/4 Hour @ Let Off ,
RECIRCU;LATE IN COPPER 15 - 20 Minutes
STAND 1/2 Hour then COOL A S A P
20.115 Wort Litres @ 1.068
YEAST
19.800 Wort Litres IN F V 1 @ 1.068
89 ml of a LIVE YEAST
ATTENUATION
|
DAY |
Hr |
Ht |
GRAVITY
|
|
1 |
P |
15.5 |
1.068 |
|
2 |
M |
16 |
1.066.5 |
|
|
E |
17.5 |
1.061 |
|
3 |
M |
19 |
1.051 |
|
|
E |
20.5 |
1.042 |
|
4 |
M |
20 |
1.036 |
|
|
E |
19 |
1.030 |
|
5 |
M |
18 |
1.025 |
|
|
E |
16.5 |
1.019.5 |
|
6 |
M |
16 |
1.016.75 |
|
|
E |
14.5 |
1.016 |
|
7 |
M |
14.5 |
1.015.5 |
|
|
E |
14.5 |
1.015 |
|
8 |
E |
14 |
1.014.25 |
|
9 |
E |
13.5 |
1.012 |
|
10 |
E |
13.5 |
1.011.75 |
|
11 |
E |
13.5 |
1.011 |
|
12 |
M/N |
13.5 |
1.011 |
NB : At 1.030 ; SEND TO 2 Nd F V = 19.500 Wort Litres IN F V 2
RACKING : @ 1.011 at 13.5 c ; STAND 1 WEEK @ 13 c / 2 / 3 DAYS @ 16 - 19 c
CELLAR : 8 WEEKS @ 10 c . ADD FININGS and ROLL WELL ;
STAND 1 - 2 WEEKS @ 10 - 12 c then Re Roll & STILLAGE
STILLAGE : 1 WEEK @ 10 c ; FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All & Happy Brewing ,
Edd
No comments:
Post a Comment