How Do All ,
Here`s another tasty receipt 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 25.0 Wort Litres EX Mash Tun @ 1.046.5
Maximum Wort Volume : 35.370 Wort Litres @ 1.0
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
PALE ALE
Friday 7 Th April 1911
Gyle No :332
Original Gravity : 1.058.75 C . V Gravity : 1.018 Final Gravity : 1.008
I B U : 32 A B V : 6.9 %
MALTS
Crisp Malt : 41.75 % Chevalier = 1.900 Kg
16.25 % Hana Vienna = 0.735 Kg
Warminster Malt : 41.75 % Plumage Archer = 1.890 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 : 63 c @ 0 - + 75 Minutes = 9.30 Litres
2 Nd Mash Heat : 66 c @ + 75 - + 120 Minutes 2.0 Litres
3 Rd Mash Heat : 67.5 - 68 c @ + 120 - + 150 Minutes = 2.0 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 ;
74 - 71 c = 23.250 Litres Allowance
At a gravity of 1.004.75 STOP TAPS and ,
Collect TUN WORT @ 1.046.5 IN COPPER
ON 25.000 Wort Litres EX Tun @ 1.046.5
WORT COLLECTION
COLLECT as above = 25.0 W/Litres @ 1.046.5 ;
ADD 0.550 Litres of LIQUOR
= 25.550 Wort Litres @ 1.0 IN COPPER ,
ADD 1 St Sugar Charge = + 1.017 No 2 Invert = 1.365 Kg ;
CONDENSE TO 1.063.5 ON 25.140 Wort Litres IN COPPER
COPPER & HOPS
A 2 1/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 135 Minutes
TO 25.140 Wort Litres IN Copper @ 1.063.5
9 IBU East Kent Goldings @ 6.5 % a/a = 15 g
AT LET OFF - 105 Minutes
ON 23.755 Wort Litres IN COPPER @ 1.067
ADD 11.615 Litres of LIQUOR = 35.370 Wort Litres IN Copper @ 1.045
ADD 1.002.5 No 2 INVERT = + 0.280 Kg
2 Nd Hop Charge @ Let Off 90 Minutes
TO 34.250 Wort Litres IN Copper @ 1.049
7 IBU East Kent Goldings @ 6.5 % a/a = 14 g
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 31.650 Wort Litres IN Copper @ 1.052
4 IBU Brewer`s Gold @ 6.5 % a/a = + 10 g
3 IBU Goldings @ 6.0 % a/a = + 8 g
4 Th Hop Charge @ Let Off - 25 Minutes
TO 29.520 Wort Litres @ 1.055.5
5 IBU Brewer`s Gold @ 6.5 % a/a = + 10 g
4 IBU Goldings @ 6.0 % a/a = + 9 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
27.790 Wort Litres IN Copper @ + 60 Minutes @ 1.058.75
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
27.50 Wort Litres IN F V 1 @ 1.058.75
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.058.75 |
|
2 |
E |
19.5 |
1.049 |
|
3 |
M |
19.5 |
1.042 |
|
|
E |
20 |
1.035 |
|
4 |
M |
19 |
1.030 * |
|
|
E |
16.75 |
1.020 |
|
5 |
E
11 |
13.5 |
1.018.75 |
|
6 |
E
11 |
13 |
1.018.25 |
|
7 |
E
11 |
12.5 |
1.018 |
|
8 |
M
/ N |
11.5 |
1.018
** |
* : CLEAR to 2 Nd F V = 27.20 Wort Litres IN F V 2
** : SEND TO BOTTLING C V ON HOPS = 26.80 BEER Litres IN C . V + PRIMINGS
1.001.25 Malt Extract = + 0.110 Kg
1.001.25 Inverted Candy Cane = + 0.105 Kg
ADD : 7 g Brewer`s Gold @ 6.5 % a/a , 8 g Goldings @ 6 % a/a
STAND : 1 WEEK @ 11 - 12 c
STAND : 1 WEEK @ 11 - 12 c
CELLAR : 8 - 6 c UNTIL @ 1.013 - 1.012.75 ;
SEND TO Bottling Vessel + FININGS
= 25.900 BEER Litres IN Bottling Vessel
ALLOW C . V to 12 c and at 1.011.75 allow to 13 - 15 c
AT 1.011.25 , ALLOW to 14 - 16 c
FULLY VENT - 6 Hrs BEFORE BOTTLING DOWN
BOTTLING
BRIGHT & CLEAR @ 1.011 AT 14 - 16 c
STAND : 1 Week @ 13 - 15 c
Cellar 1 Month @ 12 c , THEN 3 - 4 Months @ 6 - 8 c
STAND 1 week @ 10 c then Q . C
( 72 - 48 Hours Minimum )
Cheers All and Happy Brewing 🍻
Edd
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