How Do All ,
Today`s cerevesian treat hails from the banks of the Dee , From the Chester Northgate Brewery Co`s
Premises on , Northgate in the City centre .
It`s taken from the sole surviving brewing book from this company in a public archive ;
The 1901 - 1902 Brewing Book @ DGB 5928/655 ; Part of the collections of the friendly and helpfull team
at Cheshire Archives .
This recipie C Edd Mather 2026
Chester Northgate Brewery Co Ltd
The Brewery
Northgate St
Chester
 |
| Nortgate Brewery Photo From ; The Brewery History Society Webpage on the Company |
Pale Dinner Ale
Thursday 12 Th December 1902
Original Gravity : 1.048.75 Racking Gravity : 1.007.25 Final Gravity : 1.004.5
I B U : 40 A B V : 5.7 %
MALTS & ADJUNCTS
Warminster Malt : 60.6 % Plumage Archer = 2.210 Kg
ALT`S : Voyager Craft Malt : Veloria Schooner = 2.205 Kg
Pale Ale @ 4 - 7 IBC = 2.205 Kg
Crisp Malt : 27.8 % No 19 Maris Otter = 1.010 Kg
ALT : Pale Ale @ 6 - 9 IBC = 1.010 Kg
11.6 % FLAKED MAIZE = 0. Kg
+++ 0.275 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 65 c = Litres 0 - + 30 Mins
2 Nd Mash Heat : 66.5 c = Litres @ + 30 - + 120 Mins
At 120 Minutes , Slowly Open the mash tun valve ;
Return any Cloudy Wort OVER the Mash UNTIL Clear & Bright ,
Only Then SEND to the Copper and Begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;
86 - 76 c = Litres Liquor allowance
At 1.003.5 , STOP TAPS and Collect Mash Wort
Wort Litres EX Mash @ 1.035 IN COPPER ;
ADD Litres of LIQUOR = and ADD the No 2 Invert Sugar
THUS : Wort Litres In Copper @ 1.035.25
CONDENSE to 1.036 ON 26.180 Wort Litres
SUGARS
1 St Sugar Charge
1.000.75 No 1 Invert TO 26.750 Wort Litres IN Copper
= ADD + 0.022 Kg
2 Nd Sugar Charge
1.005.25 No 1 Invert TO 25.755 Wort Litres IN Copper @ 1.036
= ADD + 0.425 Kg
COPPER & HOPS
1 St Hop Charge : Let Off - 135 Minutes
26.180 Wort Litres @ 1.036
9 IBU Bramling Cross @ 6.5 % a/a = + 13 g
9 IBU French Fuggles @ 4.2 % a/a = + 14 g
2 Nd Hop Charge : Let Off - 100 Minutes
23.270 Wort Litres @ 1.040
6 IBU Goldings @ 6 .0 % a/a = + 11 g
AT Let Off - 75 Minutes at 1.042.5 ON 21.185 Wort Litres
ADD 3.940 Litres of Liquor to 1.036
ADD
1.005.25 No 1 Invert = ADD 0..425 Kg
= 25.755 Wort Litres @ 1.041.25
3 Rd Hop Charge @ Let Off - 60 Minutes
25.285 Wort Litres @ 1.042
8 IBU Brewer`s Gold @ 6.5 % = + 12 g
4 Th Hop Charge @ Let Off - 20 Minutes
23.175 Wort Litres @ 1.045.5
2 IBU Bramling Cross @ 6.5 % a/a = + 7 g
2 IBU French Fuggles @ 4.2 % a/a = + 5 g
4 IBU Goldings @ 6 .0 % a/a = + 5 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
STAND 1/4 Hour at Let Off ;
Recirculate Wort IN Copper 15 - 20 Minutes ,
STAND 1/2 Hour then COOL A S A P to Pitching Heat
21.515 WORT LITRES @ 1.048.75
YEAST
Pitch 140 ml of a LIVE YEAST @ 15 c
21.10 Wort Litres @ 1.048.75 IN F V 1
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.048.75 * |
|
2 |
M
11 |
18.5 |
1.040 |
|
|
E 11 |
20.5 |
1.036.5 |
|
3 |
M 11 |
20.5 |
1.026 |
|
|
E 11 |
20.5 |
1.019
** |
|
4 |
M 8 |
18.5 |
1.016 |
|
|
E 11 |
16 |
1.012 |
|
5 |
E
11 |
14 |
1.010.5 |
|
6 |
M
/ N |
14 |
1.010.5 *** |
* Clear To 2 Nd F V @ 1.045.5 - 1.045 = 20.70 Wort Litres IN F V 2
* SKIM
*** Rack & Fine to DRAUGHT Vessel = 20.400 Beer Litres
STAND : 1 WEEK @ 13 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 8 - 6 WEEKS @ 10 c , THEN Roll & 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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