How Do All ,
Following on from the 1910 ` Running ` I P A recipie Ex Chiswell St ;
Here`s a tasty ` premium ` I P A for you all to try out .
It`s taken from the Whitbread Ale Brewing Book 1910 - 1911 @ LMA 4453 / D / 01 / 076 ,
Cared for by the friendly and helpfull team at the London Archives on Northampton Rd .
This recipie C Edd Mather 2025
THIS RECIPIE FOR 20.000 Wort Litres Ex Mash Tun @ 1.038
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 26.905 Wort Litres @ 1.028.25
BEER LITRES TO DRAUGHT : 19.20 Beer Litres ( Est`d )
BOTTLED DOWN VOLUME : 18.50 BEER Litres ( Est`d )
Whitbread & Co Ltd
The Brewery
Chiswell St
London
 |
| Drawing of Chiswell St from the Brewery History Society Webpage on Whitbread`s |
INDIA PALE ALE
Gyle No : 5
Friday 8 Th July 1910
Original Gravity : 1.052.75 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 42
A B V : 6.0 % ( Draught ) 6.2 % ( Bottled )
MALT
U K Grist :
Warminster Malt : 77.6 % Plumage Archer = 2.295 Kg
22.4 % Maris Otter = 0.670 Kg
Universal Grist :
Floor Malted Pale Ale @ 4 - 7 IBC = 2.290 Kg
Floor Malted Pale Ale @ 6 - 9 IBC = 0.670 Kg
MASHING
Use a Pale Ale Liquor
Liquor in Tun at 90 c - 10 Minutes before Mashing In
LIQUOR 1 1/2 " ABOVE plates / Filter Bed
1 St Mash Heat : 65 c = 7.40 Litres @ 0 - + 30 Minutes
2 Nd Mash Heat : 66 c = 5.540 Litres @ + 30 - + 120 Minutes
3 Rd Mash Heat : 67 c = 2.380 Litres @ + 120 - + 150 Minutes
At 150 Minutes , Slowly open the mash tun valve ;
Return any Cl;oudy Wort OVER the mash until Consistently Clear & Bright ,
Only then send to the Copper & Begin Wort Collection .
SPARGING
At Clear Wort to Copper + 8 / 10 Minutes
80 - 78 c = 14.670 Litres
At 1.003.75 , Close Mash Tun Valve OFF ,
Then Collect Wort in Copper as below .
WORT COLLECTION
COLLECT 20.450Wort Litres IN COPPER @ 1.037.25
CONDENSE TO 1.038 ON 20.000 Wort Litres IN Copper ;
ADD 6.905 Litres of LIQUOR
= 1.028.25 ON 26.905 Wort Litres IN COPPER
ADD 1.012 No 1 Invert = 1.015 Kg
CONDENSE TO 26.40 Wort Litres @ 1.041 .
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes
26.40 Wort Litres @ 1.041
9 IBU East Kent Goldings @ 6.5 % a/a = + 14 g
2 Nd Hop Charge @ Let Off - 70 Minutes
23.820 Wort Litres @ 1.045
21 IBU East Kent Goldings @ 6.5 % a/a = + 27 g
3 Rd Hop Charge @ Let Off - 30 Minutes
21.70 Wort Litres @ 1.049
12 IBU East Kent Goldings @ 6.5 % a/a = + 15 g
At Let Off - 12 Minutes ADD the Copper Finings
At Let Off , STAND 15 Minutes ;
RECIRCULATE WORT IN COPPER 15 - 20 Minutes ,
STAND 3/4 - 1/2 Hour ;
COOL A S A P to Pitching Heat
+ 60 Mins = 20.040 Wort Litres @ 1.052.75
YEAST
Pitch 100 ml of a LIVE YEAST @ 15 c
Whitbread T II Type Strain
19.800 Wort Litres IN F V 1 @ 1.052.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052.75
2 E 18 1.050.5
3 M 19.5 1.040
E 19.5 1.033.75
4 M 21 1.025
E 18.5 1.018.75 TO Bottling SETTLER VESSEL = 19.50 Wort Litres
5 M 16.5 1.015
E 13.5 1.013.75
6 M / N 13.5 1.013 TO DRAUGHT SETTLER
( DRAUGHT = 19.50 BEER Litres )
DRAUGHT : Allow to settle in Vessel @ 13 c - 1.010 ;
RACK ON 6 g East kent Goldings @ 6.5 % a/a ,
STAND 1 WEEK @ 12 - 13 c
CELLAR : 3 Months @ 8 c ; ADD FININGS and allow 1 - 2 WEEKS @ 10 - 12 c ,
Roll & Stillage as below
STILLAGE : 1 Week @ 10 c FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
BOTTLING
To CONDITIONING VESSEL ON HOPS @ 13 c FROM F V 2 as above @ 1.014
ADD = 0.105 Kg Invert Candy Cane TO C . V ON 19.200 BEER LITRES
ALLOW 1 WEEK @ 12 - 13 c then CELLAR @ 8 - 6 c 3 Months /
AT 1.011 ; SEND TO BOTTLING VESSEL = 18.80 BEER LITRES ,
ADD Finings AND ALLOW TO 12 c .
BOTTLE : Clear & Bright @ 1.010 AT 14 - 15 c ,
STAND 1 WEEK @ 13 - 15 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 2 Months @ 10 c ;
REST 1 WEEK @ 12 c THEN Q . C
Cheers All and Happy Brewing ,
Edd
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