How Do All ,
Today`s cerevesian draught of content is drawn from an item in the collections of the helpfull ,
And friendly team in Stafford at Staffordshire Archives .
This recipie C Edd Mather 2025
This Recipie for 20.500 Wort Litres Ex Mash @ 1.044.75 , 85 % Mash Efficiency Assumed
Maximum Wort Volume : 25.245 Wort Litres IN Copper @ 1.036
19.500 Beer Litres Bottled Down ( Est`d )
Lichfield Brewery Co Ltd
Lichfield Brewery
St John St
Lichfield
Staffordshire
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| 1907Advertisement : From the Brewery History Society Webpage on the company |
X . P
Friday 4 Th July 1890
Gyle No : 191
Original Gravity : 1.052.75 Bottling Gravity : 1.013 Final Gravity : 1.010
I B U : 32 A B V : 5.8 %
MALTS
U K Grist :
Crisp Malt : 39.7 % Chevalier 1.415 Kg
Warminster Malt 20 % Maris Otter 0.720 Kg
10 % Vienna 0.360 Kg
French & Jupps : 12.4 % Amber Malt 0.495 Kg
12.4 % Crystal Malt 0.495 Kg
5.5 % Black Malt 0.220 Kg
U S / Universal Grist
Crisp Malt : 39.7 % Chevalier 1.415 Kg
X Maltster 20 % Maris Otter 0.720 Kg
10 % Vienna 0.360 Kg
12.4 % Amber Malt 0.495 Kg
12.4 % Crystal Malt 0.495 Kg
5.5 % Black Malt 0.220 Kg
MASHING
Use a Stout / Porter Liquor Profile ;
Thoroughly Pre Warm the mash tun ,
Liquor @ 90 c - 10 Mins BEFORE mashing in
LIQUOR AT 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 8.950 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 120 Minutes = 2.460 Litres
At 120 Minutes , Slowly open the mash tun valve ;
Return any Cloudy Wort OVER the mash until consistently Clear & Bright ,
THEN send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 8 - 10 Minutes
1 St Sparge : @ 81 - 80 c = 11.60 Litres Liquor Allowance
2 Nd Sparge : @ 71 c = 11.660 Litres Liquor Allowance
At 1.004.75 ,
STOP TAPS and collect Tun Wort as below .
WORT COLLECTION
TUN WORT @ 1.044.75 IN COPPER
on 20.500 Wort Litres
CONDENSE to 1.045.5 ON 20.155 Wort Litres IN Copper
@ Let Off - 135 Mins .
COPPER & HOPS
A 2 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes
20.155 Wort Litres IN Copper @ 1.045.5
13 IBU Hallertau Heresbrucker @ 3.5 % a/a = + 26 g
2 Nd Hop Charge @ Let Off - 105 Minutes
18.825 Wort Litres IN Copper @ 1.048.5
6 IBU Tardif De Bourgogne @ 4.7 % a/a = + 10 g
AT LET OFF - 75 Minutes @ 1.051.75
ON 17.560 Wort Litres IN COPPER
ADD 7.685 Litres OF Liquor = 25.245 Wort Litres @ 1.036
ADD 1.008.5 No 2 Invert = + 0.675 Kg
3 Rd Hop Charge @ Let Off - 60 Minutes
24.395 Wort Litres IN Copper @ 1.046
13 IBU French Fuggles @ 4.2 % a/a = + 26 g
At Let Off - 12 Minutes , ADD Copper Finings
At Let Off , STAND 1/4 Hour ,
Recirculate IN COPPER 15 - 20 Minutes
STAND 1/2 Hour then COOL A S A P to Pitching Heat
YEAST
Pitch with 125 ml of a LIVE YEAST @ 15.5 c
20.50 Wort Litres IN F V 1 @ 1.052.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.052.75
2 E 18.75 1.044
3 M 21 1.036 Clear To 2 Nd F V = 20.200 Wort Litres
E 21.5 1.026 Start Cooling
4 M 18.5 1.019.75
E 16.5 1.018.5
5 M 16.5 1.016.75
E 15.5 1.016.25
6 M 6 13.5 1.016
E 6 13.5 1.016 SEND To Maturation Vessel = 19.900 BEER Litres
STAND : 13 c 1 - 2 Weeks
CELLAR : @ 6 - 8 c UNTIL @ 1.012 ; TO BOTTLING VESSEL as below .
BOTTLING VESSEL : X Time @ 12 c ON ENTRY ;
ADD 0.110 Kg Invert Candy Cane TO 19.600 Beer Litres IN Bottling Vessel + FININGS ;
MATURATION & PROCESS : @ 10 - 12 c UNTIL @ 1.013.25 ,
ALLOW C V TO 14 - 15 c ; FULLY VENT @ Bott / Dn - 6 - 8 Hrs
BOTTLING : At 1.013 - 1.012.75 @ 14 - 15 c BRIGHT & CLEAR ;
STAND : 1 Week @ 13 - 15 c
CELLAR : 3 Months @ 10 c then rest 72 - 48 Hrs @ 12 c = Q . C
Cheers All and Happy Brewing ,
Edd
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