How Do All ,
In today`s beery information hit , It`s the turn of Pale Ale ;
As brewed @ The Old Brewery on King St , Norwich by the Morgan Brothers .
As with other posts about the beers of Morgan`s , the information on which the analysis is based
Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at
The London Archives , Northampton Rd , Clerkenwell , Cat Ref : LMA 4453 / D / 02 / 022
If any readers are able to assist my research by allowing in person ,
Or remote access to brewing records in private collections , please get in touch .
This recipie C Edd Mather 2026
This recipie for 21.0 WORT LITRES Ex Mash @ 1.048 TO COPPER
85 % Mash Efficiency Assumed
26.355 Wort Litres IN Copper + Wort Extention = 1.047.25 = Maximum Wort Volume
20.50 - 20.40 BEER LITRES ON HOPS @ 1.009.5
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
 |
| Photo Of Margan`s Delivery Yard ; From the Brewery History Society Webpage of Morgan`s |
PALE ALE
Wednesday 22 Nd October 1878
Gyle No : 263
Original Gravity : 1.058.5 Bottling Gravity : 1.009.5 Final Gravity : 1.006
58 IBU A B V : 6.9 %
MALTS
U K Grist
Warminster Malt : 81.75 % Plumage Archer = 3.205 Kg Crisp Malt : 18.25 % Chevalier = 0.715 Kg
Australian Grist
Voyager Craft Malt : 81.75 % Veloria Schooner = 3.20 Kg
Crisp Malt : 18.25 % Chevalier = 0.715 Kg
Universal Grist
Crisp Malt : 18.25 % Chevalier = 0.715 Kg
81.75 % Floor Malted Pale Ale @ 4 - 7 IBC = 3.20 Kg
MASHING
Use a Pale Ale / Hard Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 8.450 Litres
2 Nd Mash Heat : 66.5 c @ + 30 - + 90 Minutes = 4.20 Litres
3 Rd Mash Heat : 67.5 c @ + 90 - + 150 Minutes = 3.810 Litres
At 150 Minutes , Slowly open the mash tun valve ;
Return over the mash ANY Cloudy / Turbid 1 St Runnings
UNTIL the Wort is Consistently Clear & Bright 5 Mins ,
THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION
SPARGING & MASH WORT COLLECTION
Sparge @ Clear Wort TO Copper + 8 Minutes
17.650 Litres LIQUOR Allowance @ 76 - 71 - 68 c
STOP TAPS @ 1.005 & COLLECT TUN WORT
Add LIQUOR to the Copper @ Collection - X Minutes
= 1.048 IN COPPER ON 21.0 Wort Litres
WORT COLLECTION
After Collecting 21.0 Wort Litres IN Copper EX Mash @ 1.048 ;
ADD 5.355 Litres of LIQUOR = 26.355 Wort Litres IN COPPER
ADD WORT EXTENTION SUGARS = 1.047.25 ;
CONDENSE TO 1.048 ON 25.935 Wort Litres @ Let Off - 90 Mins .
SUGARS
WORT EXTENTION @ 1.009 No 1 Invert = + 0.745 Kg
1.001.75 Inverted Candy Cane Sugar = + 0130 Kg
COPPER & HOPS
A 1 3/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 90 Minutes
25.935 Wort Litres @ 1.048
18 IBU Goldings @ 6.0 % a/a ( AV ) = + 27 g
2 Nd Hop Charge @ Let Off - 60 Minutes
24.315 Wort Litres @ 1.051
14 IBU Brewer`s Gold @ 6.5 % a/a = + 20 g
AT LET OFF - 40 Minutes ON 23.600 Wort Litres IN Copper @ 1.052.5
ADD the Candy Cane Invert = 1.054.25 IN COPPER
3 Rd Hop Charge @ Let Off - 25 Minutes
23.055 Wort Litres @ 1.053.5
26 IBU Goldings @ 6.0 % a/a = + 37 g
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF , STAND 1/4 Hour ;
Then Recirculate Wort IN Copper 15 - 20 Mins
STAND 3/4 Hour then COOL A S A P to Pitching Heat .
1.058.5 ON 21.805 Wort Litres ( Estimated Yield ) @ Let Off + 60 Minutes
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
Recc Strain : Whitbread T II Strain
21.40 Wort Litres IN F V 1 @ 1.058.5
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.058.5 * |
|
2 |
M 11 |
16.5 |
1.050 |
|
|
E 11 |
18.5 |
1.046 |
|
3 |
M 6 |
20 |
1.040
** |
|
|
11 |
20.5 |
1.033.75 |
|
|
E 4 |
20 |
1.031 |
|
4 |
M 6 |
21 |
1.026 |
|
|
E 6 |
20 |
1.017 |
|
|
8 |
18 |
1.014 |
|
|
11 |
16.5 |
1.012.75 |
|
5 |
M 11 |
14.5 |
1.011 |
|
|
E 11 |
13.5 |
1.010 |
|
6 |
E 11 |
13.5 |
1.009.5 |
|
7 |
M
/ N |
13.5 |
1.009.5 *** |
* = Clear to 2 Nd F V @ 1.056 - 1.055 = 21.0 Wort Litres IN F V 2
** = Clear to 3 Rd F V = 20.700 Wort Litres IN F V 3
*** = RACK to DRAUGHT ON HOPS = 20.400 BEER Litres Racked Down
STAND : 1 WEEK @ 12 - 13 c , VENT EXCESS C O 2 and Re Seal ;
Stand @ 12 c for a further WEEK .
CELLAR : 4 - 6 Months @ 6 - 8 c
THEN @ 10 c for 2 WEEKS ,
ADD FININGS then Roll & Stand 1 WEEK @ 10 - 12 c
STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
No comments:
Post a Comment