How Do All ,
Today`s draught of content is drawn from the collections of the helpfull and friendly
Tam 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 27.500 Wort Litres Ex Mash @ 1.035.5 , 85 % Mash Efficiency Assumed
20.50 - 20.40 BEER LITRES Racked Down ( Est`d Yd )
Trent Valley Brewery Co Ltd ,
Lichfield Brewery
St John St
Lichfield
Staffordshire
 |
| Trent Valley Brewery Photo ; From The Brewery History Society Webpage on the Company |
BITTER
Thursday 3 Rd October 1889
Gyle No :
Original Gravity : 1.056.25 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 54 A B V : 6.3 %
MALTS
Crisp Malt : 31.25 % Chevalier = 1.190 Kg
25.0 % Scottish Ale = 0.945 Kg
23.75 % Hana Vienna = 0.905 Kg
20.0 % Hana = 0.760 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 : 64.5 c @ 0 + 30 Mins = 9.20 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 3.20 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 : 81 c = 8.0 Litres Allowance
Sparge 2 : 78 - 76 c = 7.10 Litres Allowance
Sparge 3 : 75 c = 7.80 Litres Allowance
AT 1.003.5 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
COLLECT 27.50 Wort Litres IN the COPPER @ 1.035.5 ;
ADD LIQUOR to that Gravity Value AS REQUIRED
Then , CONDENSE to 1.036.5
On 26.725 Wort Litres IN Copper @ LET OFF - 135 Mins
COPPER SUGARS
1.004.25 No 2 Invert = + 0.320 Kg
1.007 No 1 Invert = + 0.535 Kg
COPPER & HOPS
A 2 1/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 135 Minutes
26.725 Wort Litres @ 1.036.5
11 IBU Tardif De Bourgogne @ 4.7 % a/a = + 21 g
2 Nd Hop Charge @ Let Off - 105 Minutes
24.160 Wort Litres @ 1.040
12 IBU Tardif De Bourgogne @ 4.7 % a/a = + 21 g
AT Let Off - 50 Minutes @ 1.046 ON 20.535 Wort Litres IN COPPER ,
ADD 3.690 LITRES OF LIQUOR = 24.225 Wort Litres @ 1.039
ADD THE COPPER SUGARS = 24.225 Wort Litres IN Copper @ 1.050.25 3 Rd Hop Charge @ Let Off - 40 Minutes
23.860 Wort Litres @ 1.051
15 IBU East Kent Goldings @ 6.5 % a/a = + 22 g
4 Th Hop Charge @ Let Off - 20 Minutes
22.690 Wort Litres @ 1.053.5
10 IBU Bramling Cross @ 6.5 % a/a = + 14 g
6 IBU Goldings @ 6.0 % a/a = + 10 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 .
21.520 Wort Litres IN Copper @ Let Off + 60 Mins AT 1.056.25
YEAST
Pitch with 118 ml of a LIVE BURTON on TRENT TYPE @ 15c
21.20 Wort Litres IN F V 1 @ 1.056.25
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.056.25 |
|
2 |
M |
16.5 |
1.053.5 |
|
|
E |
18.5 |
1.050 |
|
3 |
M |
19.5 |
1.044 |
|
|
|
21 |
1.039 |
|
|
E 11 |
20 |
1.032 |
|
4 |
M 3 |
19.25 |
1.029
* |
|
|
8 |
18 |
1.027 ** |
|
|
E |
16.5 |
1.022 |
|
5 |
M 11 |
16.5 |
1.017 |
|
|
E |
16 |
1.014 |
|
|
|
14 |
1.012.75 |
|
6 |
M |
13.5 |
1.011.75 |
|
|
E |
13.5 |
1.011.5 |
|
|
11 |
13 |
1.011.25 |
|
7 |
M
/ N |
13 |
1.011.25 *** |
* = SKIM
** = Clear to 2 Nd F V = 20.90 - 20.80 Wort Litres IN F V 2
*** = Rack TO DRAUGHT container = 20.50 - 20.40 BEER Litres Racked Down
STAND : 1 WEEK @ 11 - 13 c / 3 Days @ 16 - 19 c
CELLAR : 8 Weeks @ 10 c THEN ADD FININGS and Roll Well & stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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