How Do All ,
How Do All ,
Here`s another tasty Dinner Ale recipt for you all to try out ;
It`s taken from the 1910 - 1911 Fremlin`s Brewing Book ; cared for as part of the larger
Fremlin`s archive by the nice and helpfull folks at The Kent History Centre in Maidstone ;
Cat Ref : 1910 - 1911 Brewing Book @ U 3555 / 2 / F / Box 2 / 1 / 1 / 35 .
This recipie C Edd Mather 2026
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Fremlin`s Dray Photo ; From The Brewery History Society Webpage on the Company |
Dinner Ale
Friday 24 Th March 1911
Original Gravity : 1.044.5 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 28 A B V : 5.4 %
MALTS & ADJUNCTS
Crisp Malt : 40.75 % Chevalier = 1.530 Kg
36.75 % No 19 Maris Otter = 1.380 Kg
ALT : Pale Ale @ 6 - 9 IBC = Kg
Warminster Malt : 22.5 % Plumage Archer = 0.845 Kg
Alt : Pale Ale @ 4 - 7 IBC
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 65 c = 8.10 Litres 0 - + 30 Mins
2 Nd Mash Heat : 66.5 c - 67 c = 2.0 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 = 20.40 Litres Liquor allowance
At 1.005, STOP TAPS and Collect Mash Wort
20.00 Wort Litres EX Mash @ 1.048.25 IN COPPER ;
ADD the No 1 Invert Sugar , THUS 20.0 Wort Litres In Copper @ 1.061
CONDENSE to 1.062 ON 19.670 Wort Litres
SUGARS
1 St Sugar Charge
1.012.75 No 1 Invert TO 20.0 Wort Litres IN Copper
= ADD + 0.80 Kg
2 Nd Sugar Charge
1.002.75 No 1 Invert TO 37.905 Wort Litres IN Copper @ 1.032
= ADD + 0.330 Kg =1.034.75
COPPER & HOPS
1 St Hop Charge : Let Off - 135 Minutes
19.670 Wort Litres @ 1.062
16 IBU East Kent Goldings @ 6.5 % a/a = + 20 g AT LET OFF - 90 Minutes ; 1.066.5 ON 18.240 Wort Litres IN Copper
ADD 19.665 Litres of LIQUOR TO 1.032 ON 37.905 Wort Litres IN Copper ,
ADD THE 2 Nd Sugars Charge = 1.034.75 IN COPPER
2 Nd Hop Charge : Let Off - 60 Minutes
34.360 Wort Litres @ 1.038
5 IBU Fuggles @ 5.5 % a/a = + 12 g
3 Rd Hop Charge @ Let Off - 25 Minutes
31.645 Wort Litres @ 1.041
7 IBU French Fuggles @ 4.2 % = + 18 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
28.940 WORT LITRES @ 1.044.5
YEAST
Pitch 68 ml of a LIVE YEAST @ 14.5 c
28.60 Wort Litres @ 1.044.5 IN F V 1
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14.5 |
1.044.5 |
|
2 |
M |
16.5 |
1.042.5 |
|
|
E |
18.5 |
1.039 |
|
3 |
M |
19.5 |
1.033 |
|
|
N |
21 |
1.029 |
|
|
E 6 - 8 |
18 |
1.024.5 |
|
4 |
M 8 |
18 |
1.020 * |
|
|
E 6 |
16.5 |
1.017 |
|
5 |
M 8 |
16.5 |
1.011.75 |
|
|
E 8 |
16 |
1.009.5 |
|
6 |
M
- N |
15 |
1.009
** |
* = Clear to 2 Nd F V = 28.20 Wort Litres IN F V 2
** = Rack TO RACKING container + PRIMINGS = 27.80 BEER LITRES
PRIMINGS : 1.002.75 Invert Candy Cane = ADD + 0.240 Kg
STAND : At 13 c ONE WEEK ; COOL TO 12 - 10 c UNTIL @ 1.009.5 ;
allow C V to 13 c FROM 1.009.5 , THEN at 1.009.25
ALLOW TO 14 - 16 c ; VENT FULLY - 4 Hrs BEFORE R & F TO DRAUGHT Vessels .
DRAUGHT RACKING : At 1.009 RACK & FINE @ 14 - 16 c ; STAND : 1 Week @ 13 c /
2 - 3 DAYS @ 16 - 20 c .
CELLAR : 1 Month @ 10 c then ROLL & STILLAGE .
STILLAGE : 1 WEEK @ 10 c THEN FULLY VENT , + 6 - 8 Hours = Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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