How Do All ,
Following on from the 1910 I P A recipie Ex Chiswell St ;
Here`s a tasty " X " Ale for you all to try out , With the source information
Being drawn 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 : C Edd Mather 2025
THIS RECIPIE FOR 21.000 Wort Litres Ex Mash Tun @ 1.041.5
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 27.670 Wort Litres @ 1.031.5
BEER LITRES TO DRAUGHT : 19.10 - 19.0 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 |
X ALE
Gyle No : 1
Thursday 7 Th July 1910
Original Gravity : 1.055.5 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 24 A B V : 6.0 %
MALTS
U K Grist :
Warminster Malt : 32.875 % Plumage Archer = 1.120 Kg
32.875 % Maris Otter = 1.115 Kg
Crisp Malt : 18.25 % Scottish Ale Malt = 0.620 Kg
17 % Chevalier = 0.575 Kg
Universal Grist :
34 % Pale Ale Malt @ 4 - 7 IBC = 1.150 Kg
33 % Pale Ale @ 6 - 9 IBC = 1.120 Kg
33 % Chevalier = 1.120 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 Plates / Filter Bed ;
1 St Mash Heat : 62 c = 8.650 Litres @ 0 - + 30 Mins
2 Nd Mash Heat : 66 c = 1.80 Litres @ + 30 - + 90 Mins
3 Rd Mash Heat : 67 c = 4.170 Litres @ + 90 - + 150 Mins At 150 Minutes , Slowly open the mash tun valve and return OVER the mash ,
UNTIL CONSISTENTLY BRIGHT & CLEAR ( + 5 Mins ) ;
SEND to Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper + 8 - 10 Minutes ;
13.80 Liquor Litres ALLOWANCE @ 76 --- 71 c
At 1.004.25 , STOP TAPS and Collect Tun Wort as below .
TUN WORT COLLECTION
Collect 21.000 Wort Litres IN COPPER @ 1.041.5
WORT COLLECTION
After collecting 21.0 Wort Litres in Copper @ 1.041.5 ,
ADD 6.670 LIQUOR Litres = 27.670 Wort Litres IN Copper @ 1.031.5
ADD No 2 INVERT ,
Condense to 1.042.5 ON 27.000 Wort Litres IN Copper @ Let Off - 120 Minutes
SUGARS
1.010 No 2 Invert = + 0.870 Kg
COPPER & HOPS
A 2 Hour Boil ON Hops
1 St Hop Charge : Let Off - 120 Minutes
27.00 Wort Litres @ 1.042.5
8 IBU Fuggles @ 5.5 % = 14 g
2 Nd Hop Charge : Let Off - 60 Minutes
23.185 Wort Litres @ 1.048.5
4 IBU Goldings @ 6 % = 7 g
4 IBU French Fuggles @ 4.2 % = 10 g
3 Rd Hop Charge : Let Off - 25 Minutes
21.510 Wort Litres @ 1.052
8 IBU French Fuggles @ 4.2 % = 15 g
At Let Off - 12 Minutes , ADD Copper Finings
At Let Off , STAND Copper 15 Minutes
Recirculate IN Copper 15 - 20 Minutes
STAND 1/2 Hour ;
COOL A S A P to Pitching Heat
20.060 Wort Litres @ 1.055.5
YEAST
Pitch with 100 ml of a LIVE YEAST @16 c
Recc Strain : Whitbread T II
19.700 Wort Litres @ 1.055.5 IN FV 1
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.055.5
2 M 16.5 1.053
E 17 1.049
3 M 20 1.043
N 21.5 1.036
E 11 22 1.030
4 M 21 1.026
E 23 1.019.75 Clear To 2 Nd F V = 19.40 Wort Litres
E 11 18 1.015.5
5 M 16.5 1.013.5
E 16.5 1.012.75
6 E 11 15.5 1.012
7 M / N 15 1.012 Rack TO DRAUGHT : 19.10 - 19.0 BEER Litres ;
STAND : 1 Week @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c then Cellar .
CELLAR : 2 WEEKS @ 10 c then ADD FININGS and Roll Well ,
STAND 1 WEEK @ 12 c before Re Rolling & Stillage as below .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻
Edd
NB : The original brewing of this particular Gyle of X Ale used ingrediants as per the tables below ,
MALTS | |
Quarters | MALTSTER |
45 | Smyrna Dereham |
80 | Earp Red String |
80 | Earp Black String |
42 | Thetford |
SUGARS | |
126 Cwt | Un Named Sugar |
HOPS | ||
GROWER | YEAR & TYPE | Lbs |
White | 1909 Mid Kent | 517 |
Kennard | 1909 Mid Kent | 540 |
Simmons | 1909 Mid Kents | 633 |
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