How Do All ,
In today`s beery information hit , It`s the turn of AN ` Oddball ` brew which was brewed ,
At The Old Brewery on King St , Norwich by the Morgan Brothers .
The " Rail K Stock " Ale is , slightly odd , In that it only occurs once in the entire book ! .
As with other posts about the beers of Morgan`s , the information on which the analysis is based
Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at
The London Archives , Northampton Rd , Clerkenwell , Cat Ref : LMA 4453 / D / 02 / 022
If any readers are able to assist my research by allowing in person ,
Or remote access to brewing records in private collections , please get in toch .
This recipie C Edd Mather 2025
This recipie for 38.000 WORT LITRES Ex Mash @ 1.058 TO COPPER
85 % Mash Efficiency Assumed
49.810 Wort Litres IN Copper @ 1.044.25 = Maximum Wort Volume
38.000 BEER LITRES to Conditioning Vessel @ 1.021
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
 |
| Photo Of Margan`s Delivery Yard ; From the Brewery History Society Webpage of Morgan`s |
" RAIL K STOCK "
Monday 17 Th March 1879
Gyle No : 63
Original Gravity : 1.072.25 Racking Gravity : 1.015.25 Final Gravity : 1.012
60 IBU A B V : 8.0 %
MALTS
Warminster Malt : 62 % Plumage Archer = 5.315 Kg
Crisp Malt : 32 % Hana Vienna = 2.715 Kg
Simpson`s Malt : 6 % Imperial Malt = .0555 Kg
MASHING
Use a Pale Ale / Hard Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 18.520 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 90 Minutes = 9.270 Litres
3 Rd Mash Heat : 68 c @ + 90 - + 150 Minutes = 6.0 Litres
At 150 Minutes , Slowly open the mash tun valve ;
Return over the mash ANY Cloudy / Turbid 1 St Runnings
UNTIL the Wort is Consistently Clear & Bright 5 Mins ,
THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION
SPARGING & MASH WORT COLLECTION
Sparge @ Clear Wort TO Copper + 8 Minutes
38.80 Litres LIQUOR Allowance @ 74 - 71 - 65 c
STOP TAPS & COLLECT MASH WORT @ 1.006
Add LIQUOR to the Copper @ Collection = 1.058 IN COPPER ON 38.0 Wort Litres
WORT COLLECTION
After Collecting 38.000 Wort Litres IN Copper EX Mash @ 1.058.0 ;
ADD 11.810 Litres of LIQUOR = 49.810 Wort Litres IN COPPER ,
ADD SUGARS & CONDENSE ,
TO 1.058 ON 49.185 Wort Litres @ Let Off - 135 Mins .
SUGARS
1.010.25 No 1 Invert = + 1.60 Kg
1.002.75 PALE Inverted Candy Cane = + 0.430 Kg
COPPER & HOPS
A 2 1/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 135 Minutes
49.185 Wort Litres @ 1.058
9 IBU Hallertau Tradition = + 47 g
2 Nd Hop Charge @ Let Off - 90 Minutes
45.790 Wort Litres @ 1.062
5 IBU Goldings @ 6.0 % a/a = + 16 g
6 IBU French Fuggles @ 4.2 % a/a = + 26 g
3 Rd Hop Charge @ Let Off - 60 Minutes
43.205 Wort Litres @ 1.065.5
28 IBU East Kent Goldings @ 6.5 % a/a = + 73 g
4 Th Hop Charge @ Let Off - 20 Minutes
12 IBU Hallertau Tradition @ 3.5 % a/a = + 58 g
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF , STAND 1/4 Hour ;
Then Recirculate Wort IN Copper 15 - 20 Mins
STAND 3/4 Hour then COOL A S A P to Pitching Heat .
1.072.25 ON 38.965 Wort Litres ( Estimated Yield ) @ Let Off + 60 Minutes
YEAST
Pitch with 200 ml of a LIVE YEAST @ 15 c
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
15 |
1.072.25 * |
|
2 |
E 4 |
16.5 |
1.065 |
|
|
6 |
17.5 |
1.062 |
|
|
11 |
18.5 |
1.057 |
|
3 |
M 8 |
20 |
1.051 |
|
|
E 1 |
19.5 |
1.045 |
|
|
11 |
19.5 |
1.039 |
|
4 |
M 8 |
20 |
1.032 ** |
|
|
N |
18.5 |
1.028.25 |
|
|
E 11 |
19 |
1.026 |
|
5 |
M 8 |
16 |
1.024 |
|
|
E 11 |
14.5 |
1.022.25 |
|
6 |
M 8 |
13.5 |
1.021.75 |
|
|
E 11 |
13.5 |
1.021.5 |
|
7 |
E
11 |
13 |
1.021.25 |
|
8 |
E 11 |
13 |
1.021 |
|
9 |
M / N |
13 |
1.021
*** |
* = CLEAR to 2 Nd F V = 38.30 Wort Litres IN F V No 2
** = SKIM
*** = Rack TO MATURATION VESSEL / C . V @ 1.021 ON 38.00 Wort Litres ( Approx )
STAND : 1 Month @ 12 c
CELLAR : 2 Months @ 10 - 12 c then , AT 1.015.25° ;
RACK TO DRAUGHT VESSEL @ 1.015.25° ON 29.700 TOTAL BEER LITRES ( Approx Yd )
STAND Draught Vessel @ 13 - 11 c FOR 2 WEEKS
STAND : 1 WEEK @ 13 c
CELLAR : 6 - 8 Months @ 8 - 10 c then @ 10 - 12 c ONE WEEK + Finings & Roll Well .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours - Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
Erratum : For the drop to a second FV , The gravity should be @ 1.070° or thereabouts .
ReplyDeleteCheers All 🍻,
Edd