How Do All ,
Here`s another excellent 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 28.0 Wort Litres EX Mash Tun @ 1.055.5
85 % Mash Efficiency Assumed
Maximum Wort Volume : 36.095 Wort Litres @ 1.059.25
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
STOCK INDIA PALE ALE
Tuesday 4 Th April 1911
Gyle No 326
Original Gravity : 1.069.75 S .V Gravity : 1.020 Final Gravity : 1.009
I B U : 74 A B V : 8.0 %
MALTS
Crisp Malt : 50 % Chevalier = 2.910 Kg
Warminster Malt : 50 % Plumage Archer = 2.910 Kg
ALT : Pale Ale Malt @ 4 - 7 IBC = 2.905 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 = 13.40 Litres
2 Nd Mash Heat : 66.5 c @ + 75 - + 105 Minutes 4.50 Litres
3 Rd Mash Heat :67.5 / 67.75 c - 68 c @ + 105 - + 150 Minutes = 4.50 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 ;
71 c = 25.725 Litres Allowance
At a gravity of 1.007 STOP TAPS and ,
Collect TUN WORT @ 1.068 IN COPPER
22.0 Wort Litres EX Tun IN COPPER @ 1.068
WORT COLLECTION
COLLECT as above = 22.0 W/Litres @ 1.068 ;
Add 9.170 Litres of LIQUOR = 31.170 Wort Litres IN Copper @ 1.048
ADD 1 St Sugar Charge = + 1.019 No 1 Invert = 1.860 Kg ;
31.170 Wort Litres @ 1.067 IN Copper
CONDENSE TO 1.068 ON 30.705 Wort Litres IN COPPER
COPPER & HOPS
A 130 Minutes boil ON HOPS ;
1 St Hop Charge @ Let Off - 130 Minutes
TO 30.705 Wort Litres IN Copper @ 1.068
19 IBU Brewer`s Gold @ 6.5 % a/a = + 37 g
AT LET OFF - 100 Minutes
ON 29.350 Wort Litres IN COPPER @ 1.071
ADD 8.540 Litres of LIQUOR
= 37.890 Wort Litres IN Copper @ 1.055
ADD 1.004.5 No 1 INVERT = + 0.540 Kg
37.890 Wort Litres @ 1.059.5
2 Nd Hop Charge @ Let Off 90 Minutes
TO 35.635 Wort Litres IN Copper @ 1.060
20 IBU Brewer`s Gold @ 6.5 % a/a = + 44 g
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 35.690 Wort Litres IN Copper @ 1.063
7 IBU Bramling Cross @ 6.5 % a/a = + 16 g
10 IBU Goldings @ 6.0 % a/a = + 24 g
4 Th Hop Charge @ Let Off - 25 Minutes
TO 32.055 Wort Litres @ 1.066.25
8 IBU Bramling Cross @ 6.5 % a/a = + 23 g
10 IBU Goldings @ 6.0 % a/a = + 17 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
30.625 Wort Litres IN Copper @ + 60 Minutes @ 1.069.75
YEAST
Pitch with 260 ml of a LIVE YEAST @ 13.5 c
30.30 Wort Litres IN F V 1 @ 1.069.75
ATTENUATION
|
DAY |
Hour |
Heat |
Gravity |
|
1 |
P |
14 |
1.069.75 |
|
2 |
M
11 |
15.5 |
1.068.5 |
|
|
E
11 |
16.75 |
1.064 |
|
3 |
M 6 |
18.5 |
1.057.5 |
|
|
E 11 |
21.5 |
1.044 |
|
4 |
M 6 |
20 |
1.039 |
|
|
N |
19.5 |
1.036 * |
|
|
E 11 |
18 |
1.032 |
|
5 |
M 11 |
18 |
1.028 |
|
|
E 11 |
16.5 |
1.023.5 |
|
6 |
M
6 |
16 |
1.021 |
|
|
Noon |
14.5 |
1.020 ** |
* = CLEAR to 2 Nd F V = 30.00 Wort Litres IN F V 2
** = CLEAR TO SETTLER = 29.70 - 29.60 BEER LITRES ,
COOL TO 13 c ON ENTRY
STAND : X Time @ 13 c UNTIL @ 1.016.5 ; Then RACK ON HOPS
29.300 BEER LITRES IN Draught Vessel ( APPROX YIELD )
HOP ADDITIONS : East Kent Goldings @ 6.5 % a/a = + 12 g
SAAZER TYPE @ 3.5 % a/a = + 26 g
STAND DRAUGHT VESSEL @ 12 c TWO MONTHS ,
RELEASE EXCESS C O 2 as Required
CELLAR : 8 MONTHS - 1 Year AT 6 c THEN 1 Month @ 10 c ; VENT ,
ADD FININGS, Re Seal and Roll Well + 2 WEEKS @ 10 - 12 c .
STILLAGE : 1 WEEK @ 10 c , FULLY VENT and allow 8 - 16 Hours until Q . C
If you'd like me to add Bottling Directions ,
Leave a comment ;
Cheers All and Happy Brewing 🍻,
Edd
No comments:
Post a Comment