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
20.0 Beer Litres Bottled Down ( Est`d )
Lichfield Brewery Co Ltd ,
Lichfield Brewery
St John St
Lichfield
Staffordshire
 |
| Lichfield Brewery Newspaper Advert , From The Brewery History Society Webpage on the Company |
DIAMOND ALE
Friday 27 Th February 1889
Gyle No : 236
Original Gravity : 1.051.5 Bottling Gravity : 1.009 Final Gravity : 1.006
I B U : 40 A B V : 5.9 %
MALTS
Crisp Malt : 12.5 % Chevalier = 0.450 Kg
37.5 % Scottish Ale = 1.340 Kg
37.5 % Hana = 1.345 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 = 2.60 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
23.745 Wort Litres IN Copper @ 1.038.75
ADD 1.005.5 No 1 Invert = + 0.410 Kg
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 @ 1.051 ON 20.225 Wort Litres IN COPPER ,
ADD 5.010 LITRES OF LIQUOR = 25.315 Wort Litres @ 1.040.75
ADD THE No 2 Invert = 25.315 Wort Litres IN Copper @ 1.043.25
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 Chareg @ Let Off - 25 Minutes
22.40 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 1/2 Hour THEN , 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 78 ml of a LIVE BURTON on TRENT TYPE @ 15c
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 |
1.043.75 |
|
3 |
M |
21 |
1.036.75 |
|
|
E |
19.5 |
1.027.5 |
|
4 |
M |
18.75 |
1.022.5 |
|
|
|
18.5 |
1.016 * |
|
5 |
M |
16.5 |
1.014 |
|
|
E |
16 |
1.013.25 |
|
6 |
M |
13 |
1.012.75 |
|
|
E |
12.5 |
1.012.5 |
|
7 |
E
11 |
11.5 |
1.012.25 |
|
8 |
M
/ N |
11.5 |
1.012.25 ** |
* = SKIM
** = Rack to Conditioning Vessel
= 20.40 Beer Litres Racked Down ( Est`d Yield )
STAND : 1 Week @ 11 - 13 c
CELLAR : 8 Weeks @ 10 c then ADD FININGS ,
Roll and STAND 2 Wks @ 12 c ; Re Roll then Stillage as below .
Allow C V to 13.5 c @ 1.009.75 ,
Then at 1.009.25 Fully Vent and Re Seal ; ALLOW THE HEAT TO 15 - 16 c ;
Fully Vent C V - 6 Hrs BEFORE Bottling Down .
-------------------------------------------------------------------------------------
BOTTLING : CLEAR & BRIGHT @ 1.009 - 1.008.75 @ 15 - 16 c
STAND : 1 Week @ 13 - 15 c / 2 - 3 DAYS @ 16 c - 19 c
CELLAR : 2 - 3 Months @ 10 c .
STAND 72 - 48 Hours @ 11 c BEFORE Q . C
Cheers All and , Happy Brewing 🍻 ,
Edd
This beer ; Apart from Natural Lichfield ' Liquor ' would be ideally suited to a ' Natural ' Dortmund Liquor Profile .
ReplyDeleteCheers All 🍻,
Edd