How Do All ,
Here`s another tasty Parti Gyle 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 , Blog etc C Edd Mather 2026
This recipie for 57.450 Wort Litres EX Mash Tun @ 1.046.5
85 % Mash Efficiency Assumed
Fremlin Brothers
Pale Ale Brewery
Earl St
Maidstone
Kent
 |
| Pale Ale Brewery Drawing from , The Brewery History Society Webpage on Fremlin`s |
PALE ALE & ENGLISH BEER
Friday 7 Th April 1911
Gyle No :332
Pale Ale
Original Gravity : 1.058.75 C . V Gravity : 1.017 Final Gravity : 1.008
I B U : 32 A B V : 6.9 %
ENGLISH BEER
Original Gravity : 1.048.75 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 30 A B V : 5.5 %
MALTS
Crisp Malt : 42 % Chevalier = 4.365 Kg
Warminster Malt : 41.75 % Plumage Archer = 4.340 Kg
16.25 % Pale Ale Malt @ 6.5 IBC = 1.685 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 - + 30 Minutes = 21.30 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 105 Minutes 4.370 Litres
3 Rd Mash Heat : 67.5 - 68 c @ + 105 - + 150 Minutes = 4.370 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 = 56.320 Litres Allowance
At a gravity of 1.004.75 STOP TAPS and ,
Collect TUN WORT @ 1.046.5 IN COPPER
ON 57.450 Wort Litres EX Tun @ 1.046.5
WORT COLLECTION
COLLECT as above = 57.450 W/Litres @ 1.046.5 ;
ADD 1 St Sugar Charge
= + 1.015.5 No 1 Invert = + 2.795 Kg ;
CONDENSE TO 1.063 ON 56.250 Wort Litres IN COPPER
COPPER & HOPS
A 2 1/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 135 Minutes
TO 56.250 Wort Litres IN Copper @ 1.063
9 IBU East Kent Goldings @ 6.5 % a/a = 32 g
AT LET OFF - 105 Minutes
ON 52.930 Wort Litres IN COPPER @ 1.067
ENGLISH BEER COPPER
DIVERT 30.000 Wort Litres IN COPPER
@ 1.067 FOR English Beer Wort
ADD 27.430 LIQUOR LITRES
= 57.430 Wort Litres @ 1.035 IN E B Copper
ADD 2 Nd Sugar Charge @ + 1.002.25 No 2 Invert = + 0.405 Kg
57.430 Wort Litres @ 1.037.25 IN E B Copper
2 Nd Hop Charge @ Let Off 90 Minutes
TO 54.730 Wort Litres IN Copper @ 1.039
7 IBU East Kent Goldings @ 6.5 % a/a = 20 g
3 Rd Hop Charge @ Let Off - 60 Minutes
TO 50.520 Wort Litres IN Copper @ 1.042
7 IBU Goldings @ 6.0 % a/a = + 21 g
4 Th Hop Charge @ Let Off - 25 Minutes
TO 46.310 Wort Litres @ 1.045.5
7 IBU Goldings @ 6.0 % a/a = + 20 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
43.000 Wort Litres IN Copper @ + 60 Minutes @ 1.048.75
PALE ALE COPPER
AT LET OFF - 105 Minutes
22.330 Wort Litres IN PALE ALE COPPER @ 1.067
ADD 10.920 LIQUOR Litres = 33.250 Wort Litres @ 1.045
ADD 2 Nd Sugar Charge @ + 1.002.25
1.002.25 No 2 Invert = + 0.235 Kg
2 Nd Hop Charge @ Let Off 90 Minutes
TO 32.015 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 30.055 Wort Litres IN Copper @ 1.052
7 IBU Goldings @ 6.0 % a/a = + 14 g
4 Th Hop Charge @ Let Off - 25 Minutes
TO 28.030 Wort Litres @ 1.055.5
9 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
26.385 Wort Litres IN Copper @ + 60 Minutes @ 1.058.75
YEAST & PITCHING VOLUMES
PA Pitch with 130 ml of a LIVE YEAST @ 15 c
26.0 Wort Litres IN F V 1 @ 1.058.75
E . B Pitch With 160 ml of a LIVE YEAST @ 15 c
42.400 Wort Litres IN F V 1 @ 1.048.75
English Beer Attenuation
|
DAY
|
HOUR
|
HEAT
|
GRAVITY
|
|
1 |
P |
15 |
1.048.75 |
|
2 |
M |
16.5 |
1.046 |
|
|
E |
18.5 |
1.041 |
|
3 |
M |
19.75 |
1.036.5 |
|
|
E |
19.5 |
1.027.5 |
|
4 |
M 6 - 8 |
20 |
1.022.25
* |
|
|
E 1 |
16.5 |
1.017 |
|
|
8 |
16 |
1.013.5 |
|
5 |
M 8 |
14.75 |
1.012.75 |
|
|
E
11 |
13.5 |
1.011.75 |
|
6 |
E 11 |
13.5 |
1.011.25 |
|
7 |
M
/ N |
13.5 |
1.011.25
** |
* = CLEAR TO 2 Nd F V = 41.600 Wort Litres IN F V 2
** = RACK TO DRAUGHT VESSELS =
2 X 20.400 Beer Litres RACKED DOWN on Hops
40.800 TOTAL Beer Litres Racked Down ( Est`d )
= ADD 6 g Goldings @ 6.0 % a/a TO EACH 20.400 Beer Litres
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 6 WEEKS @ 8 - 10 c; ADD FININGS and Roll Well + 1 WEEK @ 12 c
STILLAGE : 1 WEEK @ 10 c = fully vent AND ALLOW 6 - 8 HOURS Before Q.C
Pale Ale Attenuation
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.058.75 |
|
2 |
M |
16.25 |
1.055.75 |
|
|
E |
18 |
1.050.25 |
|
3 |
M |
19.5 |
1.042.75 |
|
|
E |
20 |
1.036.75 |
|
4 |
M |
19 |
1.030
* |
|
|
E |
18 |
1.024 |
|
5 |
M |
16.5 |
1.020 |
|
|
E |
16.5 |
1.017.75 |
|
6 |
M |
14.75 |
1.017.5 |
|
|
E 2 |
13.75 |
1.017.25 |
|
|
E 11 |
13.5 |
1.017 |
|
7 |
M
/ N |
11.5 |
1.017
*** |
* = CLEAR TO 2 Nd F V = 25.400 Wort Litres IN F V 2
** = RACK TO MATURATION VESSEL( S ) =
25.000 Beer Litres RACKED DOWN on Hops
= ADD 16 g Goldings @ 6.0 % a/a TO 25.000 Beer Litres IN Maturation Vessel
STAND 1 WEEK @ 11 - 13 c ; VENT EXCESS C O 2 & Re Seal ;
CELLAR : 8 - 6 c UNTIL @ 1.012.75 ;
SEND TO Bottling Vessel + FININGS
= 24.50 BEER Litres IN Bottling Vessel
ALLOW C . V to 12 c and at 1.011.5 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
AS WITH ALL OTHER BLOGPOSTS ;
NO PART OF THIS BLOG OR IT`S CONTENT
MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,
DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES
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