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
30.035 Wort Litres @ Let Off - 105 Minutes AT 1.031.25 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 . B
Wednesday 28 Th June 1911
Gyle No :495
Original Gravity : 1.047.25 Racking Gravity : 1.007 Final Gravity : 1.004
I B U : 30 A B V : 5.9 %
MALTS
Crisp Malt : 41.6 % Chevalier = 2.470 Kg
16.2 % Hana Vienna = 0.965 Kg
Warminster Malt : 22.5 % Plumage Archer = 1.340 Kg
19.7 % Maris Otter = 1.170 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 = 12.785 Litres
2 Nd Mash Heat : 66.5 c @ + 75 - + 120 Minutes 2.50 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 ;
77 - 74 - 71 c = 31.20 Litres Allowance
At a gravity of 1.004.75 STOP TAPS and ,
Collect TUN WORT @ 1.046.5 IN COPPER
ON 32.500 Wort Litres EX Tun @ 1.047
WORT COLLECTION
COLLECT as above = 32.50 W/Litres @ 1.047 ;
ADD 1.012 = 1 St Sugar Charge = 1.225 Kg No 2 Invert
TO 32.500 Wort Litres @ 1.047 IN COPPER ,
CONDENSE TO 1.060 ON 31.950 Wort Litres IN COPPER
COPPER & HOPS
A 130 Minutes boil ON HOPS ;
1 St Hop Charge @ Let Off - 130 Minutes
TO 31.950 Wort Litres IN Copper @ 1.060
9 IBU Goldings @ 6 % a/a = 20 g
********************************************************
AT LET OFF - 105 Minutes
ON 31.015 Wort Litres IN COPPER @ 1.061.75
DIVIDE THE WORT VOLUME AS FOLLOWS;
15.200 WORT LITRES IN EACH COPPER AT 1.061.75
ADD 14.835 Litres of LIQUOR
= 30.035 Wort Litres IN EACH COPPER @ 1.031.25
ADD 1.003.0 No 2 Invert TO EACH COPPER
= 0.285 Kg TO EACH 30.035 Wort Litres
**********************************************************
2 Nd Hop Charge @ Let Off 90 Minutes
TO 27.620 Wort Litres IN EACH Copper @ 1.037
6 IBU Goldings @ 6 % a/a = 11 g
( 22 g Total Weight Charged )
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 25.005 Wort Litres IN EACH Copper @ 1.040.5
7 IBU Brewer`s Gold @ 6.5 % a/a = + 10 g
( 20 g Total Weight Charged )
4 Th Hop Charge @ Let Off - 25 Minutes
TO 22.690 Wort Litres @ 1.044.25
8 IBU Brewer`s Gold @ 6.5 % a/a = + 10 g
( 22 g Total Weight Charged )
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
21.150 Wort Litres IN EACH Copper @ + 60 Minutes @ 1.047.25
YEAST
Pitch with 78 ml of a LIVE YEAST @ 15 c
20.90 Wort Litres IN EACH F V 1 @ 1.047.25
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.047.25 |
|
2 |
M |
16.5 |
1.044.5 |
|
|
E |
18 |
1.040 |
|
3 |
M 6 |
19.5 |
1.033.75 |
|
|
E 6 |
21 |
1.024.5 |
|
4 |
M 4 |
18.75 |
1.018 |
|
|
E 4 |
18 |
1.013.75 |
|
|
11 |
16.5 |
1.012 |
|
5 |
M 8 |
16.5 |
1.009 |
|
|
E 6 |
16.5 |
1.008
* |
* = SEND to a SECOND F V / SETTLER
+ Primings @ + 1.002.5 Candy Cane Invert ;
20.600 BEER LITRES IN EACH VESSEL = + 0.165 Kg TO EACH VESSEL
ALLOW @ 13.5 c UNTIL @ 1.007.5 .
ALLOW C V to 14 - 16 c @ 1.007.25 ;
RACK & FINE TO DRAUGHT VESSELS = 20.350 - 20.300 BEER Litres
RACKED DOWN in EACH VESSEL .
STAND : 1 Week @ 12 - 13 c / 2 - 3 DAYS @ 16 - 20 c
CELLAR : 3 - 4 Weeks @ 10 c then Roll & 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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