How Do All ,
Today`s cerevesian delight hails from Whitbread & Co ` Brewery on Chiswell St , London .
Taken from the information entered up in the 1910 - 1911 Brewing Book which forms part of
The larger Whitbread collection ; Cared for by the friendly and helpfull team on Northampton Rd
At The London Archives ;
Cat Ref : Whitbread Ale Brewing Book 1910 - 1911 @ LMA 4453 / D / 01 / 076
This Recipie C Edd Mather 2026
This Recipie for 30.800 Wort Litres EX Mash @ 1.030 ; 85 % Mash Efficiency
Whitbread & Co Ltd
The Brewery
Chiswell St
London
 | |
|
PALE ALE
Friday 15 Th July 1910
Gyle No : 19
Original Gravity : 1.061 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 58 A B V : 6.9 %
MALTS
U K & Ireland Grist
Warminster Malt : 77 % Plumage Archer = 2.770 Kg
Crisp Malt : 23 % Scottish Ale Malt = 0.825 Kg
Australian Grist
Voyager Craft Malt : 77 % Veloria Schooner = 2.765 Kg
23 % Veloria Vienna = 0.825 Kg
Universal Grist
Pale Ale @ 4 - 7 IBC = 2.770 Kg
Pale Ale @ 6 - 9 IBC = 0.825 Kg
MASHING
Use a Pale Ale Type Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in ;
Liquor 1.5 " ABOVE the Plates
1 St Mash Heat @ 0 - + 90 Minutes 66 c = 10.500 Litres
2 Nd Mash Heat @ + 90 - + 135 Minutes 68 c = 4.900 Litres
At 135 Minutes , slowly open the mash tun valve ;
Retrurn any Cloudy / Turbid Wort OVER THE MASH
until CONSISTENTLY CLEAR & BRIGHT - + 5 Minutes = To Copper
SPARGING
At Clear Wort to Copper + 8 - 10 Minutes
@ 74 - 71 c = 20.000 Litres Allowance
At 1.003 , Close Off mash tun valve and Collect Wort in Copper as below
WORT COLLECTION
ADD LIQUOR TO MASH WORT
= 30.800 Wort Litres @ 1.030 IN COPPER ;
ADD the 1 St Sugars Charge
@ + 1.002.25 = 0.220 Kg No 1 Invert
CONDENSE TO 1.033 ON 30.085 Wort Litres IN Copper
COPPER & HOPS
2 1/2 Hour Boil ON Hops
1 St Hop Charge To 30.085 Wort Litres @ 1.033
15 IBU East Kent Goldings @ 6.5 % = 22 g
AT LET OFF - 130 Minutes AT 1.037.5
ON 25.980 Wort Litres IN COPPER
ADD THE 2 Nd Sugars Charge = 1.010 No 1 Invert = 0.815 Kg
= 25.980 Wort Litres @ 1.047.5
2 Nd Hop Charge AT Let Off - 120 Minutes
To 25.705 Wort Litres @ 1.048
21 IBU East Kent Goldings @ 6.5 % = 29 g
AT Let Off - 45 Minutes @ 1.054 ON 22.490 Wort Litres ,
ADD THE 3 Rd Sugars Charge @ 1.001.5 No 2 Invert = + 0.110 Kg
3 Rd Hop Charge @ Let Off - 30 Minutes
To 21.670 Wort Litres @ 1.057
22 IBU East Kent Goldings @ 6.5 % = + 28 g
At Let Off - 12 Minutes ; ADD Copper Finings ,
STAND 1/4 Hour at Let Off ;
RECIRCULATE WORT IN COPPER 15 - 20 Minutes ,
STAND 3 / 4 - 1/2 Hour then ,
COOL A S A P TO PITCHING HEAT
20.150 Wort Litres @ 1.061
YEAST
Pitch with 103 ml of a LIVE YEAST @ 15 c ;
Whitbread T II Strain
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
15
|
1.061
|
|
2
|
M
|
16.5
|
1.059.5
|
|
|
E
|
17.5
|
1.056
|
|
3
|
M 6
|
18.5
|
1.051
|
|
|
11
|
20.5
|
1.046
|
|
|
E 6
|
20
|
1.042
|
|
|
11
|
20
|
1.038
|
|
4
|
M
|
21
|
1.032
|
|
|
N
|
18.75
|
1.028
|
|
|
E
4
|
18.5
|
1.025 *
|
|
|
11
|
19
|
1.019
|
|
5
|
M
|
18
|
1.015
|
|
|
E
|
16.5
|
1.013
|
|
6
|
M
|
15.5
|
1.011.75
|
|
|
E
|
14
|
1.011.25
|
|
7
|
E
11
|
13.5
|
1.011
|
|
8
|
M
/ N
|
13.5
|
1.011 **
|
* = Clear To 2 Nd F V = 19.500 Wort Litres
** = Rack ON HOPS ( 19.200 Beer Litres )
= + 8 g East Kent Goldings
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 Months @ 6 - 8 c then @ 10 c ONE MONTH + Finings ;
STAND @ 10 - 12 c 1 WEEK then Roll & Stillage
STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours - Q . C
Cheers All and Happy Brewing
Edd
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