How Do All ,
Following on from the last cerevesaian draught of contentment ;
Today`s hails from Edwardian Manchester from the famous Strangeways Brewery .
The Source of today`s excellent receipt ? , It`s from the Boddington`s archives ;
1900 - 1903 Brewing Book @ GB 127 MO 93 / 405 / 125 .
This recipie C Edd Mather 2025
Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire
.jpg) |
| Boddington`s Showcard & Price List Photo ; From the Brewery History Society Webpage and the brewery |
INDIA PALE ALE
Thursday 12 Th March 1903
Gyle No : 16
Original Gravity : 1.055 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 60 A B V : 5.8 %
MALTS
Warminster Malt : 53.5 % Plumage Archer = 1.960 Kg
Crisp Malt : 46.5 % Chevalier = 1.710 Kg
MASHING
Use a Pale Ale Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Mins BEFORE Mashing In ,
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 2 Hours @ 66.5 c = 20.20 Litres ;
At 120 Minutes , Slowly open the mash tun valve ,
Return any Cloudy / Turbid Runnings OVER the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Only then send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
At Clear Wort to Copper + 8 - 10 Minutes @ 74 c = 20.20 Litres Allowance ;
AT 1.003.75 , Stop Taps ;
Collect Tun Wort @ 1.036.25 IN COPPER ON 26.000 Wort Litres .
CONDENSE TO 1.037 AT Let Off - 120 Minutes
ON 25.460 Wort Litres IN COPPER .
SUGARS
1.009.5 No 2 Invert = 0.650 Kg
COPPER & HOPS
A 2 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 120 Minutes
25.460 Wort Litres @ 1.037
8 IBU French Fuggles @ 4.2 % a/a = 17 g
12 IBU Goldings @ 6 % a/a = 17 g
2 Nd Hop Charge @ Let Off - 90 Minutes
23.395 Wort Litres @ 1.040
34 IBU Goldings @ 6 % a/a = 43 g
AT LET OFF - 35 Minutes
@ 1.046 ON 19.885 Wort Litres
ADD 1.895 Litres OF LIQUOR + No 2 Invert
21.780 Wt Litres @ 1.051.5
3 Rd Hop Charge @ Let Off - 25 Minutes
21.565 Wort Litres @ 1.052
4 IBU French Fuggles @ 4.2 % a/a = 9 g
7 IBU Goldings @ 6.0 % a/a = 11 g
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
At Let Off - 12 Minutes ADD Copper Finings ,
STAND 1/4 Hour @ Let Off ;
Recirculate IN Copper 15 - 20 Minutes
STAND 1/2 Hour
THEN COOL to Pitching Heat A S A P .
YEAST
PITCH 36 ml EACH OF THE STRAINS LISTED BELOW
West Yorkshire Type
Burton On Trent Type
20.100 - 20.000 Wort Litres IN F V 1 @ 1.055
YEAST
Pitch With the following @ 15 c
36 ml West Yorkshire Type Strain
36 ml Burton On Trent Type Strain
20.100 Wort Litres IN F V 1 @ 1.055
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
14
|
1.055
|
|
2
|
M
|
16.5
|
1.053
|
|
|
E
|
17
|
1.049.5
|
|
3
|
M
|
18.5
|
1.044
|
|
|
N
|
19
|
1.040 Cl 1
|
|
|
E 11
|
20
|
1.033
|
|
4
|
M
|
21
|
1.026.5
|
|
|
E
|
19.5
|
1.022
|
|
5
|
M
|
17
|
1.015.5*
|
|
|
E
|
16.5
|
1.014.25
|
|
6
|
M 6
|
13.5
|
1.013.75
|
|
|
E 6
|
13.5
|
1.013.25
|
|
7
|
E 11
|
13.5
|
1.013
**
|
Cl 1 = Clear to 2 Nd F V = 19.750 Wort Litres
* = SKIM
** = Rack On Hops to DRAUGHT Container =
5 g Goldings @ 6 % , 2 g French Fugglaes @ 4.2 %
To an ESTIMATED 19.40 BEER Litres Racked Down .
STAND : 1 Week @ 13 c / 2 Days @ 16 - 19 c
CELLAR : 6 WEEKS @ 8 - 10 c ; ADD FININGS and ROLL WELL ,
Stand 1 WEEK @ 12 c THEN STILLAGE .
STILLAGE :1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours before Q . C
Cheers All and Happy Brewing 🍻,
Edd
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