How Do All ,
The information for this cerevesian delight drawn from the 1911 - 1912 Gyle Book
@ B / THB / RUS / 008 ; Part of the larger Truman`s Archives ,
Cared for by the helpfull and friendly team @ The London Archives .
This recipie C Edd Mather 2026
This receipt for 25.000 Wort Litres EX Mash @ 1.038 ; 85 % Mash Efficiency Assumed ,
25.120 Wort Litres @ 1.036.5 Max Wort Volume .
20.400 Beer Litres Bottled Down ( Estimated )
Russell`s Gravesend Brewery Ltd
West Street
Gravesend
Kent
 |
| Photo of Russell`s Brewery from the Brewery History Society Webpage on the Company ; Photo Taken from the area of Gravesend West Station |
LIGHT DINNER ALE
Wednesday 31 St January 1912
Gyle No : 127
Original Gravity : 1.047.75 Bottling Gravity : 1.009 Final Gravity : 1.006
I B U : 38 A B V : 5.4 %
MALTS & ADJUNCTS
Warminster Malt : 44.25 % Plumage Archer = 1.635 Kg
22.25 % Maris Otter = 0.825 Kg
Plumage Archer Malt ALT : Pale Ale Malt @ 4 - 7 IBC = 1.630 Kg
Crisp Malt : 22.25 % No 19 Maris Otter = 0.820 Kg
ALT Pale Ale Malt @ 6 - 9 IBC = 0.820 Kg
11.25 % FLAKED MAIZE = 0.410 Kg
+++ 0.250 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 63 c = 9.150 Litres 0 - + 25 Mins
2 Nd Mash Heat : 66.5 c c = 4.0 Litres @ + 25 - + 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 ;
76 - 73 c - 70 c = 18.0 Litres Liquor allowance
At 1.003.75 , STOP TAPS and Collect Mash Wort
25.0 Wort Litres In Copper @ 1.037
CONDENSE to 1.038 ON 24.325 Wort Litres
COPPER & HOPS
A 1 1/2 Hour boil ON HOPS
1 St Hop Charge : Let Off - 90 Minutes
24.325 Wort Litres @ 1.038
16 IBU Fuggles @ 5.5 % a/a = + 24 g
2 Nd Hop Charge : Let Off - 60 Minutes
2 Wort Litres @ 1.041
11 IBU East Kent Goldings @ 6.5 % a/a = + 14 g
AT Let Off - 40 Minutes at 1.042.75 ON 21.445 Wort Litres
ADD 3.765 Litres of Liquor to 1.036.5
ADD
1.006 No 2 Invert = ADD 0.425 Kg
= 25.120 Wort Litres @ 1.042.5
3 Rd Hop Charge @ Let Off - 20 Minutes
2 Wort Litres @ 1.044.5
10 IBU East Kent Goldings @ 6.5 % a/a = 14 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
At Let Off - 8 - 5 Mins = ADD 4 ml of CARAMEL
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
22.185 WORT LITRES @ 1.047.75
YEAST
Pitch 74 ml of a LIVE YEAST @ 15 c
21.80 Wort Litres @ 1.047.75 IN F V 1
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.047.75 |
|
2 |
M |
16.5 |
1.046.25
* |
|
|
E |
18 |
1.040.5 |
|
|
E
11 |
19.5 |
1.037 |
|
3 |
M |
20 |
1.031 |
|
|
E |
18.5 |
1.022 |
|
4 |
M |
18.5 |
1.019
** |
|
|
N |
16.5 |
1.014.5 |
|
|
E |
15.5 |
1.014 |
|
5 |
E 11 |
13.5 |
1.013.5 |
|
6 |
M
/ N |
13.5 |
1.013.5
*** |
* Clear to 2 Nd F V = 21.40 Wort Litres IN F V 2
** Clear to 3 Rd F V = 21.0 Wort Litres IN F V 3
*** Rack to CONDITIONING VESSEL = 20.70 BEER Litres
STAND : 1 WEEK @ 13
CELLAR : @ 10 c ONE - 3 MONTH(S) / UNTIL @ 1.010.75 ;
ADD FININGS , Roll and Stand 1 WEEK @ 10 c ;
at 1.009.5 ; ALLOW C V to 13 c and @ 1.009.25 , to 14 - 16 c
BOTTLING : CLEAR & BRIGHT @ 1.009 AT 14 - 16 c
STAND : 1 WEEK @ 13
CELLAR : @ 10 c 3 MONTHS / UNTIL @ ;
Stand 1 WEEK @ 10 c ( 72 - 48 Hrs MIN ) BEFORE q . c
Cheers All and Happy Brewing 🍻 ,
Edd
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