How Do All ,
Here`s another tasty Fremlin`s recipie for you all to try out ,
It`s taken from the 1910 - 1911 Fremlin`s Brewing Book ; cared for as part of the larger
Fremlin`s archive by the nice and helpfull folks at The Kent History Centre in Maidstone ;
Cat Ref : 1910 - 1911 Brewing Book @ U 3555 / 2 / F / Box 2 / 1 / 1 / 35 .
This recipie C Edd Mather 2026
This recipie for 32.50 Wort Litres EX Mash Tun @ 1.047 85 % Mash Efficiency Assumed
Maximum Wort Volume
29.215 Wort Litres @ Let Off - 105 Minutes AT 1.034 IN EACH COPPER
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
B S B
Tuesday 4 Th April 1911
Gyle No :325
Original Gravity : 1.050 Bottling Gravity : 1.010 Final Gravity : 1.007
I B U : 64 A B V : 5.9 %
MALTS
Warminster Malt : 50 % Plumage Archer = 2.830 Kg
Crisp Malt : 50 % Chevalier = 2.825 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 90 c
- 10 Mins BEFORE mashing in
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 65 c @ 0 - + 75 Minutes = 14.0 Litres
2 Nd Mash Heat : 66.5 c @ + 75 - + 120 Minutes 3.250 Litres
3 Rd Mash Heat : 67.5 c @ + 120 - + 150 Minutes = 3.250 Litres
AT 150 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ,
OVER THE MASH Until CONSISTENTLY BRIGHT & CLEAR
Then send to the Copper and begin TUN Wort Collection as below .
SPARGING & TUN WORT COLLECTION
At Clear Wort to the Copper + 8 - 10 Mins ;
SPARGE 1 : 74 c = 6.0 Litres Allowance
SPARGE 2 : 71 c = 21.30 Litres Allowance
At a gravity of 1.003.75 STOP TAPS and ,
Collect TUN WORT @ 1.037.75 IN COPPER
ON 38.0 Wort Litres EX Tun @ 1.038.25
WORT COLLECTION
COLLECT as above = 38.0 W/Litres @ 1.038.25 ;
ADD 1.015.5 = 1 St Sugar Charge = 1.850 Kg No 1 Invert
TO 38.0 Wort Litres @ 1.053.75 IN COPPER ,
CONDENSE TO 1.055 ON 37.115 Wort Litres IN COPPER
COPPER & HOPS
A 130 Minutes boil ON HOPS ;
1 St Hop Charge @ Let Off - 130 Minutes
TO 37.115 Wort Litres IN Copper @ 1.060
9 IBU Bramling Cross @ 6.5 % a/a = 20 g
10 IBU East Kent Goldings @ 6.5 % a/a = + 22 g
********************************************************
AT LET OFF - 105 Minutes
ON 35.255 Wort Litres IN COPPER @ 1.057.75
DIVIDE THE WORT VOLUME AS FOLLOWS;
17.20 WORT LITRES IN EACH COPPER AT 1.057.75
ADD 12.015 Litres of LIQUOR
= 29.215 Wort Litres IN EACH COPPER @ 1.034
ADD 1.003.75 No 1 Invert TO EACH COPPER
= 0..345 Kg TO EACH 29.215 Wort Litres
**********************************************************
2 Nd Hop Charge @ Let Off 90 Minutes
TO 28.245 Wort Litres IN EACH Copper @ 1.039
7 IBU Bramling Cross @ 6.5 % a/a = + 12 g
7 IBU East Kent Goldings @ 6.5 % a/a = + 12 g
Total 2 Nd Hop Charge Weight = 24 g
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 25.530 Wort Litres IN EACH Copper @ 1.042.75
8 IBU Bramling Cross @ 6.5 % a/a = 12 g
7 IBU East Kent Goldings @ 6.5 % a/a = + 10 g
Total 3 Rd Hop Charge Weight = 22 g
4 Th Hop Charge @ Let Off - 25 Minutes
TO 22.990 Wort Litres @ 1.047
8 IBU Bramling Cross @ 6.5 % a/a = 12 g
8 IBU East Kent Goldings @ 6.5 % a/a = + 12 g
Total 4 Th Hop Charge Weight = 24 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
THEN STAND 3/4 Hour BEFORE COOLING A S A P
21.430 Wort Litres IN EACH Copper @ + 60 Minutes @ 1.050
YEAST
Pitch with 68 ml of a LIVE YEAST @ 15 c
21.10 Wort Litres IN EACH F V 1 @ 1.050
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.050 |
|
2 |
M |
15.75 |
1.047.5 |
|
|
E 11 |
18 |
1.042 |
|
3 |
M |
19 |
1.037
* |
|
|
E |
19.75 |
1.030.5 |
|
4 |
M |
20 |
1.022
** |
|
|
E
1 |
21.5 |
1.017 *** |
|
|
E 11 |
18.25 |
1.015.5
**** |
|
5 |
M |
16.5 |
1.015.25 |
|
|
E
1 |
13.75 |
1.014.75 |
|
|
11 |
12.5 |
1.014.5 |
|
6 |
M 6 |
11.5 |
1.014.25 |
|
|
E 6 |
11.5 |
1.014.25
***** |
* - ** = ROUSE
*** = SKIM
**** = Light Skim
***** = SEND TO A MATURATION VESSEL = 40.90 BEER LITRES TOTAL
STAND : 1 Week @ 12 c / 2 - 3 DAYS @ 16 - 20 c
CELLAR : @ 6 c FOR 3 Months ; Then @ 1.010.75 allow to 10 c for 2 Weeks ;
AT 1.010 SEND TO A BOTTLING VESSEL
= 39.500 BEER LITRES IN Bottling Vessel ;
ADD PRIMING AND , FININGS
1.001.75 Invert Candy Cane = + 0.215 Kg
1.001.0 Malt Extract = + 0.135 Kg
STAND : AT 12 c UNTIL @ 1.010.5 ; Allow the C V To 13 - 14 c FROM 1.010.5
@ 1.010.25 , allow to 15 - 16 C ;
FULLY VENT C V - 6 Hours BEFORE BOTTLING
BOTTLING : BRIGHT & CLEAR @ 1.010 - 1.009.75 ; 1 WEEK STAND @ 13 c
CELLAR : 3 - 6 Months @ 8 - 6 c , THEN @ 10 c FOR 1 MONTH
STAND : 72 - 48 Hours @ 10 c BEFORE Q . C
Cheers All and Happy Brewing 🍻
Edd
No comments:
Post a Comment