How Do All ,
Today`s cerevesian draught of content is drawn from the collections of the helpfull and ,
Friendly team in Stafford at Staffordshire Archives
From : Lichfield Brewery Co Ltd : Brewing & Attenuation Book 1889 - 1891 @ LD / 3 / 4
This recipie C Edd Mather 2026
This Recipie for 23.0 Wort Litres Ex Mash @ 1.040 , 85 % Mash Efficiency Assumed
Maximum Wort Volume : 25.315 Wort Litres IN Copper @ 1.040.75
20.400 Beer Litres In Conditioning Vessel ( Est`d )
Lichfield Brewery Co Ltd ,
Lichfield Brewery
St John St
Lichfield
Staffordshire
 | |
|
Friday 27 Th February1889
Gyle No : 236
Original Gravity : 1.051.5 C . V Gravity : 1.012 Final Gravity : 1.008
I B U : 40 A B V : 5.9 %
MALTS
Crisp Malt : 37.5 % Scottish Ale = 1.345 Kg
37.5 % Hana = 1.345 Kg
12.5 % Chevalier = 0.450 Kg
Warminster Malt 12.5 % Plumage Archer = 0.445 Kg
MASHING
Use a Hard / Burton on Trent Type Liquor ;
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Minutes BEFORE Mashing In as below ;
ENSURE the LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c @ 0 + 30 Mins = 8.670 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 2.530 Litres
At Taps ( 120 Mins ) , Slowly open the mash tun valve ;
RETURN any Cloudy / Turbid Wort Over the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT
Then send to the Copper and Start Wort Collection
SPARGING
AT Clear Wort to the Copper + 8 - 12 Minutes
Sparge 1 : 77 c = 9.650 Litres Allowance
Sparge 2 : 71 c = 9.630 Litres Allowance
AT 1.004 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
COLLECT 23.0 Wort Litres IN the COPPER @ 1.040 ;
ADD 0.745 Litres of Liquor = 1.038.75 ON 23.745 Wort Litres
ADD 1.005.5 No 1 Invert = + 0.410 Kg = 1.044.25
CONDENSE TO 1.045 ON
23.340 Wort Litres IN Copper @ Let Off - 135 Minutes @ 1.045
COPPER SUGARS
1.002.5 No 2 Invert = 0.220 Kg
COPPER & HOPS
A 2 1/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 135 Minutes
23.340 Wort Litres @ 1.045
4 IBU Goldings @ 6.0 % a/a = + 10 g
4 IBU Bramling Cross @ 6.5 % a/a = + 6 g
3 IBU East Kent Goldings @ 6.5 % a/a = + 5 g
3 IBU Tardif De Bourgogne @ 4.7 % a/a = + 7 g
AT LET OFF - 75 Minutes ON 20.225 Wort Litres IN Copper @ 1.051
ADD 5.090 Litres of LIQUOR = 25.315 Wt Litres @ 1.040.75 ;
THEN ADD THE COPPER SUGARS CHARGE ,
2 Nd Hop Charge @ Let Off - 60 Minutes
24.290 Wort Litres @ 1.045
3 IBU Goldings @ 6.0 % a/a = + 10 g
3 IBU Bramling Cross @ 6.5 % a/a = + 5 g
3 IBU East Kent Goldings @ 6.5 % a/a = + 6 g
4 IBU Tardif De Bourgogne @ 4.7 % a/a = + 9 g
3 Rd Hop Charge @ Let Off - 25 Minutes
22.400 Wort Litres @ 1.048.5
3 IBU Goldings @ 6.0 % a/a = + 10 g
3 IBU Bramling Cross @ 6.5 % a/a = + 5 g
3 IBU East Kent Goldings @ 6.5 % a/a = + 6 g
4 IBU Tardif De Bourgogne @ 4.7 % a/a = + 8 g
At Let Off - 12 Minutes , ADD Copper Finings ,
STAND 1/4 Hour at Let Off ;
Recirculate Wort IN Copper 15 - 25 Minutes ,
STAND 3/4 - 1/2 Hour
COOL A S A P to Pitching Heat .
21.015 Wort Litres IN Copper @ Let Off + 60 Mins AT 1.051.5
YEAST
Pitch With : 98 ml of a Burton ON Trent type Yeast Strain @ 15 c
20.700 Wort Litres IN F V 1 @ 1.051.5
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.051.5 |
|
2 |
M |
17 |
1.049 |
|
|
E |
18.75 |
1.046.75 |
|
3 |
M |
21 |
1.036.75 |
|
|
E |
19.5 |
1.027.75 |
|
4 |
M |
18.5 |
1.022 |
|
|
E |
18.5 |
1.017 |
|
5 |
M |
16.75 |
1.014 |
|
|
E |
14.5 |
1.013.5 |
|
6 |
E 11 |
13.5 |
1.012 |
|
7 |
M
/ N |
13.5 |
1.012 * |
* = CLEAR to Conditioning Vessel = 20.400 BEER Litres
STAND : 1 Week @ 13 c
CELLAR : 4 - 6 Weeks @ 10 c then ADD FININGS , Roll and STAND 1 Wk @ 12 c ;
Re Roll then Stillage as below .
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 6 - 8 Hours - Bottling
BOTTLING : Bottle CLEAR & BRIGHT @ 1.009 - 1.008.75 @ 15 - 16 c ,
STAND : 1 WEEK @ 12 - 13 C / 2 - 3 Days @ 16 - 20 c
CELLAR : 2 Months @ 10 c then STAND 72 - 48 Hours @ 10 - 12 c BEFORE Q . C
Cheers All and , Happy Brewing 🍻 ,
Edd
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