How Do All ,
This cerevesian treat hails from the Black Eagle Brewery in Burton on Trent ;
Taken from the information in the 1877 - 1878 Gyle Book @ B / THB / BUR / 035 ,
Cared for as part of the larger Truman`s collection by the helpfull and friendly folks @
The London Archives on Northampton Rd , Clerkenwell .
I hope that you all enjoy today`s recipie , as with quite a few of the different Ales brewed
On Derby St by Truman`s ; The No 8 Ales had variants which contained Brewing Sugars ,
And those which would have employed a Reserved Wort or , All Malt grist for the collection
Of Wort at All Up / Let Off - X Minutes .
This brew originally used a ` Newmarket ` malt ;
Employing both " amer " and , " altmark " hops in the copper .
Today`s cerevesian delight is a ` Non Sugars ` version , I`ll be posting it`s parallel with Sugars
Later this month ; Leave a comment below if you`d like it to be from 1877-8 , 1883 or 1887 .
This recipie C Edd Mather 2025
This Recipie for 27.500 Wort Litres Ex Mash @ 1.039.25
85 % Mash Efficiency Assumed
Beer Litres Racked Down : 19.300 - 19.200 Litres @ 1.011
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
.jpg)
No 8 ALE
Tuesday 14 Th August 1877
Gyle No : 26
Original Gravity : 1.053.5 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 42 A B V : 5.9 %
MALTS
U K Grist :
Crisp Malt : 66.75 % Chevalier = 2.800 Kg
33.25 % Hana Vienna = 1.400 Kg
Universal Grist
Floor Malted Pale Ale @ 4 - 7 IBC = 2.795 Kg
Weyermann ` Barke ` Vienna = 1.400 Kg
Alt : Vienna Malt
MASHING
USE Burton on Trent Liquor ,
Thoroughly pre warm the mash tun with Liquor @ 90 c ,
- 10 Minutes BEFORE mashing in ;
ENSURE that the Liquor is 1.5 " ABOVE the plates / filter bed
MASH : 64.5 - 65 c 0 + 120 Minutes = 9.50 Litres
At 120 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
At Clear Wort to the Copper + 8 -10 Minutes
@ 77 - 76 c = 24.635 Litres Allowance
At 1.004 ,
STOP TAPS and Collect Wort in the Copper as below .
WORT COLLECTION
ADD Liquor AS REQUIRED ;
Collect 27.500 Wort Litres IN COPPER @ 1.039.25
CONDENSE to 1.040 IN Copper @ Let Off - 190 Minutes .
COPPER & HOPS
A 3 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 190 Minutes
To 26.975 Wort Litres IN Copper @ 1.040
13 IBU OLD Cluster @ 5.0 % a/a = 24 g
Alt : NEW Cluster @ 6.5 % a/a = + 19 g
2 Nd Hop Charge @ Let Off - 120 Minutes
To 22.925 Wort Litres IN Copper @ 1.046
15 IBU Perle @ 7.5 % a/a = + 17 g
AT LET OFF - 65 Minutes
@ 1.053.5 ON 19.185 Wort Litres IN Copper
ADD 4.685 Litres of LIQUOR & Malt Extract @ + 1.003.5 degrees
23.870 Wort Litres IN Copper @ 1.043 = +0.280 Kg = 1.046.5
3 Rd Hop Charge @ Let Off - 25 - 20 Minutes
To 22.070 Wort Litres IN Copper @ 1.050
14 IBU French Fuggles @ 4.2 % a/a = + 27 g
At Let Off - 12 Minutes , ADD Copper Finings ;
Stand 1/4 Hour @ Let Off ,
Recirculate IN Copper 15 - 20 Minutes
THEN STAND 1/2 Hour ,
COOL A S A P to Pitching Heat
20.525 Wort Litres @ + 60 Mins AT 1.053.5
YEAST
Pitch with 46 ml of a LIVE YEAST @ 16.5 c
20.20 Wort Litres @ 1.053.5 IN F V 1
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16.5 1.053.5
2 M 17.5 1.051.5
E 18.5 1.048.5 Drop to 2 Nd F V =19.900 Wort Litres
3 M 19.5 1.041
E 21 1.029.5
4 M 18.5 1.023
E 16.5 1.019
E 8 - 10 16 1.017.5 DROP TO SETTLER = 19.60 Wort Litres
11:30 13.5 1.014.25
5 E 11 13.5 1.012.5
6 E 11 13.5 1.011
7 M / N 13.5 1.011 RACK TO DRAUGHT vessel = 19.30 - 19.20 BEER Litres.
STAND : 1 WEEK @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 Weeks @ 10 - 8 c ; ADD FININGS and Roll Well ;
STAND : 1 WEEK @ 10 - 12 c then re roll & Stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment