How Do All ,
Today`s cerevesian treat is a recipie from Truman`s Burton brewery ;
The Pale Ale marked " Scotland " in the 1887 Burton Gyle Book ;
As with my other posts on Truman`s Burton Brewery,
The information is drawn from items in the larger Truman`s Archives ;
Cared for by the helpfull and friendly team at The London Archives ;
Cat No : Truman Hanbury & Buxton : Burton Gyle Book 1887 @ B / THB / BUR / 011
This recipie C Edd Mather 2026
THIS RECIPIE FOR 26.665 Wort Litres IN Copper Ex Mash @ 1.047.25
AT Let Off - X Minutes 85 % Mash Efficiency .
28.0 Wort Litres In Copper @ 1.047.25
IN Copper @ Let Off - X Minutes
22.500 Wort Litres IN F V 1 @ 1.057.25
Est`d : 21.500 BEER Litres ( Bottled Down )
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
.jpg) |
| Truman`s BURTON Brewery Drawing ; From the Brewery History Society Webpage on the Brewery |
PALE ALE
" SCOTLAND "
Gyle No : 613
Wednesday 4 Th March 1887
Original Gravity : 1.057.25 Bottling Gravity : 1.013 Final Gravity : 1.010
I B U : 98 A B V : 6.5 %
MALTS
Crisp Malt : 17 % Chevalier = 0.835 Kg
17 % Hana Wien = 0.835 Kg
34 % Hana = 1.670 Kg
Warminster Malt 32 % Plumage Archer = 1.565 Kg
MASHING
Use a BURTON type Liquor ;
Thoroughly Pre Warm the mash tun ;
With Liquor @ 95 c - 10 Mins before maashing in , LIQUOR 1.5 " Above the plates
MASH : 66.5 - 67 c = 10.60 Litres of Liquor for a 2 Hr mash
At 120 Minutes ,
Slowly open the mash tun valve and return any Turbid / Cloudy 1 St Runnings
OVER the mash UNTIL CONSISTENTLY CLEAR & BRIGHT ,
At + 5 Mins Wort Clarity , send to the Copper and begin Mash Wort Collection
SPARGING & MASH WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 12 Minutes
77 - 71 c = 27.000 Litres Allowance
AT 1.004.75 , Stop Taps and Collect MASH WORT
@ 1.047.25 IN COPPER ON 26.665 WORT LITRES
WORT COLLECTION
After Collecting 26.665 Wort Litres @ 1.047.25 Ex Mash ;
ADD 1.335 Liquor Litres = 28.000 Wort Litres @ 1.045 IN COPPER ,
ADD 1.002.25 No 1 Invert = 0.20 Kg ;
CONDENSE to 1.048
ON 27.555 Wort Litres IN Copper @ Let Off - 90 Minutes
COPPER & HOPS
A 1 1/2 Hour Boil ON Hops
1 St Hop Charge @ ;Let Off - 90 Minutes
27.555 Wort Litres @ 1.048
13 IBU Goldings @ 6 % a/a = 21 g
13 IBU East Kent Goldings @ 6.5 % a/a = 20 g
2 Nd Hop Charge @ Let Off - 60 Minutes
25.830 Wort Litres @ 1.051
28 IBU Goldings @ 6.0 % a/a = 42 g
18 IBU East Kent Goldings @ 6.5 % a/a = 26 g
3 Rd Hop Charge @ Let Off - 25 Minutes
24.310 Wort Litres @ 1.054
13 IBU Goldings @ 6 % a/a = 20 g
13 IBU East Kent Goldings @ 6.5 % a/a = 19 g
At Let Off - 12 Minutes , ADD Copper Finings ;
STAND 15 Mins at Let Off ,
RECIRCULATE IN COPPER 15 - 20 Minutes ,
STAND 30 - 45 Minutes then COOL A S A P to Pitching Heat
YEAST
Pitch with 150 ml of a LIVE YEAST @ 13 c
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
13.5 |
1.057.25 |
|
2 |
M |
14.5 |
1.055.5 |
|
|
E |
15.5 |
1.052 |
|
3 |
M |
17.5 |
1.049 * |
|
|
N |
20.5 |
1.045 |
|
|
E 11 |
20 |
1.039 |
|
4 |
M |
20 |
1.032 |
|
|
E 11 |
18 |
1.025 |
|
5 |
M |
17 |
1.021 |
|
|
E 11 |
14.75 |
1.019.75 ** |
|
6 |
E 11 |
13.5 |
1.019 |
|
7 |
M |
13 |
1.019 *** |
* CLEAR to 2 Nd F V = 22.200 Wort Litres IN FV 2
** SKIM & COOL
*** Send to Bottling Maturation Vessel = 21.900 BEER Litres IN VESSEL
Mature Bottling M V @ 13 c FOR 1 WEEK ; Cool to 10 c OVER 1 WEEK ;
CELLAR @ 8 - 6 c UNTIL @ 1.014 , SEND TO BOTTLING VESSEL + FININGS
= 21.500 BEER Litres IN Bottling Vessel ; ALLOW TO 12 - 13 c ON ENTRY
BOTTLING : Fully Vent Bottling Vessel @ B/ Dn - 4 - 6 Hours ,
Bottle @ 14 - 16 c AT 1.013 - 1.012.75 .
STAND : 1 WEEK @ 13 c , CELLAR : 3 Months @ 8 - 10 c
ALLOW 1 WEEK Or ,
A Minimum of72 - 48 Hrs CONSTANT @ 10 - 12 c then Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
No comments:
Post a Comment