How Do All ,
Here`s a tasty XX Ale from Victorian Norwich for you all to try out ;
As with the post 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 Henry Edmund Field 1878 - 1881 @ LMA 4453 / D / 02 / 022
This recipie C Edd Mather 2025
This recipie for 23.0 Wort Litres Ex Tun @ 1.033.25 ; 85 % Mash Efficiency Assumed
Maximum Wort Volume @ 23.870 Wort Litres IN Coppaer @ 1.031.75 / 1.045.25
19.800 Wort Litres IN F V 1 @ 1.052.75
19.50 BEER Litres Racked Down ( Est`d )
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 X ALE
Saturday 12 Th October 1878
Gyle No : 245
Original Gravity : 1.052.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 26 A B V : 5.8 %
MALTS
Warminster Malt : 37.5 % Plumage Archer = 1.120 Kg
Crisp Malt : 50 % Chevalier = 1.490 Kg
Simpson`s Malt : 12.5 % Imperial Malt = 0.400 Kg
MASHING
Use a Soft / Mild 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 Paltes / Filter Bed
1 St Mash Heat : 63.5 c at 0 - + 60 Mins = 6.475 Litres
2 St Mash Heat : 66.5 c at + 60 - + 90 Mins = 4.365 Litres
3 Rd Mash Heat : 68 c at + 90 - + 150 Mins = 4.035 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any cloudy wort OVER the mash
UNTIL CLAER & BRIGHT ,
Only then send to the Copper and begin Wort Collection
SPARGING
Sparge at Clear Wort to the Copper + 8 - 10 Minutes
80 - 68 - 65 c = 12.100 Litres Allowance
At 1.003.25 , STOP TAPS / Close Off Mash Tun Valve ,
Then Collect Tun Wort as Below
WORT COLLECTION
After Stopping Taps @ 1.003.25 , ADD LIQUOR TO 1.033.25 ;
Then CONDENSE
TO 1.034 ON 22.480 Wort Litres IN COPPER @ Let Off - 105 Minutes
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS
1 St Hop Charge : Let Off - 105 Minutes
22.480 Wort Litres In Copper @ 1.034
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 14 g
2 Nd Hop Charge : Let Off - 90 Minutes
21.155 Wort Litres In Copper @ 1.036
9 IBU Goldings @ 6.0 % a/a = 12 g
4 IBU Bramling Cross @ 6.5 % a/a = 6 g
AT LET OFF - 78 Minutes @ 1.038.5 ON 19.685 Wort Litres IN COPPER
ADD 4.185 Litres of LIQUOR
= 23.870 Wort Litres @ 1.031.75 IN COPPER
ADD
No 3 Invert @ 1.009.5 = + 0.710 Kg
Cane Sugar @ 1.004 = + 0.250 Kg
23.870 Wort Litres @ 1.045.25 IN COPPER
3 Rd Hop Charge @ Let Off - 60 Minutes
4 IBU Saazer @ 3.5 % a/a = + 10 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = + 8 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 ,
20.0 Wort Litres @ + 60 Minutes
AT 1.052.75
YEAST
Pitch with 85 ml of a LIVE YEAST @ 16 c
19.800 Wort Litres @ 1.052.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.052.75
2 E 10 19.5 1.037
12 19.5 1.033.25 Clear to 2 Nd F V = 19.500 Wort Litres
3 M 8 18.5 1.026
E 8 18 1.019
4 E 8 16.5 1.014.25
5 E 8 16.5 1.012.75
6 E 8 14 1.011.75
7 E 13.5 1.011
8 M / N 13.5 1.011 Rack To Draught = 19.200 - 19.000 BEER Litres
STAND : 1 Week @ 12 - 10 c / 2 / 3 Days @ 16 - 19 c
CELLAR : 3 WEEKS @ 8 - 10 c ,
ADD FININGS then Roll & STAND 1 week @ 12 c
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours - Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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