How Do All ,
Continuing the current series of Pale Ale types , Here`s the Pale Ale as brewed on St John`s St ,
By the Lichfield Brewery Co Ltd ; As with my other posts on this brewery , the information
for this excellent receipt comes from the 1889 - 1891 Brewing book ; from the collections of ,
The helpfull and friendly team in Stafford at Staffordshire Archives ,
Lichfield Brewery Co Ltd : Brewing & Attenuation Book 1889 - 1891 @ LD / 3 / 4 .
This recipie C Edd Mather 2026
This Recipie for 29.0 Wort Litres Ex Mash @ 1.041 , 85 % Mash Efficiency Assumed
Maximum Wort Volume : 29.0 Wort Litres IN Copper @ 1.041.5
20.20 Beer Litres Racked to Draught ( 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 |
PALE ALE
Gyle No : 90
Original Gravity : 1.055 Racking Gravity : 1.009.25 Final Gravity : 1.006
I B U : 56 A B V : 6.4 %
MALTS
U K & German Grist
Crisp Malt : 15 % Chevalier = 0.705 Kg
Warminster Malt : 43 % Plumage Archer = 2.015 Kg
Best Malz 42 % Vienese Malt = 1.965 Kg
Australian Grist
Voyager Craft Malt : 43 % Veloria Vienna = 2.010 Kg
43 % do Schooner = 2.010 Kg
Crisp Malt : 14 % Chevalier = 0.660 Kg
Universal Grist
Crisp Malt : 15 % Chevalier = 0.705 Kg
43 % Floor Malted Pale Ale @ 4 - 7 IBC = 2.010 Kg
Weyermann Malz : 42 % ` Barke ` Vienna = 1.965 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 = 10.010 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 2.885 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 : 74 c = 14.0 Litres Allowance
Sparge 2 : 71 c = 12.60 Litres Allowance
AT 1.004.25 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
COLLECT 29.0 Wort Litres IN the COPPER @ 1.041.5 ;
Condense to 28.30 Wort Litres IN COPPER @ 1.042.5
COPPER & HOPS
A 2 1/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 135 Minutes
28.30 Wort Litres @ 1.042.5
16 IBU French Fuggles @ 4.2 % = + 38 g
2 Nd Hop Charge @ Let Off - 90 Minutes
26.30 Wort Litres @ 1.045.5
10 IBU East Kent Goldings @ 6.5 % a/a = + 16 g
3 Rd Hop Charge @ Let Off - 25 Minutes
24.465 Wort Litres @ 1.048.5
16 IBU Tardif De Bourgogne @ 4.7 % a/a = + 32 g
4 Th Hop Charge @ Let Off - 25 Minutes
22.790 Wort Litres @ 1.052
7 IBU East Kent Goldings @ 6.5 % a/a = + 12 g
7 IBU Bramling Cross @ 6.5 % a/a = + 11 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 .
21.475 Wort Litres IN Copper @ Let Off + 60 Mins AT 1.055
YEAST
Pitch with 104 ml of a LIVE BURTON on TRENT TYPE @ 15c
21.10 Wort Litres IN F V 1 @ 1.055
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16 |
1.055 |
|
2 |
M |
16.75 |
1.052 |
|
|
E |
18 |
1.046.5 |
|
3 |
M |
19 |
1.039 * |
|
|
E |
20 |
1.032 |
|
4 |
M |
19 |
1.026 |
|
|
E |
18.5 |
1.021.5 |
|
5 |
M |
16.5 |
1.018 |
|
|
E |
16.5 |
1.014.25 |
|
6 |
M |
16 |
1.013.5 |
|
|
E |
13.5 |
1.012.25 |
|
7 |
M
/ N |
13.5 |
1.012.25 ** |
* = Clear to 2 Nd F V = 20.80 Wort Litres IN F V 2
** = Rack to C V = 20.50 BEER Litres
STAND : 1 Week @ 11 - 13 c OR , Until @ 1.009.5 , ALLOW the C V to 13 - 15 c ;
RACK & FINE TO DRAUGHT @ 1.009.25 AT 14 - 16 c
= 20.10 Beer Litres Racked Down to DRAUGHT VESSEL ( Est`d Yield )
STAND : 1 Week @ 11 - 13 c , VENT EXCESS C O 2 and Re Seal .
CELLAR : 12 - 14 Weeks @ 6 - 8 c then STAND 2 Wks @ 12 c ;
Re Roll then Stillage as below .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All and , Happy Brewing 🍻 ,
Edd
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