How Do All ,
The information for this cerevesian delight drawn from the 1911 - 1912 Gyle Book
@ B / THB / RUS / 008 ; Part of the larger Truman`s Archives ,
Cared for by the helpfull and friendly team @ The London Archives .
This recipie C Edd Mather 2026
Russell`s Gravesend Brewery Ltd
West Street
Gravesend
Kent
 |
| Photo of Russell`s Brewery from the Brewery History Society Webpage on the Company ; Photo Taken from the area of Gravesend West Station |
X
Thursday 4 Th July 1912
Gyle No : 310
Original Gravity : 1.047.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 30 A B V : 4.8 %
MALTS & ADJUNCTS
Warminster Malt : 44.7 % Mild Ale Malt = 1.470 Kg
Crisp Malt : 44.6 % Hana Vienna = 1.470 Kg
10.7 % FLAKED MAIZE = 0.350 Kg
+++ 0.250 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 63 c = 8.550 Litres 0 - + 60 Mins
2 Nd Mash Heat : 66 c = 1.210 Litres @ + 60 - + 105 Mins
3 Rd Mash Heat : 68 c = 3.750 Litres @ + 105 - + 150 Mins
At 150 Minutes , Slowly Open the mash tun valve ;
Return any Cloudy Wort OVER the Mash UNTIL Clear & Bright ,
Only Then SEND to the Copper and Begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;
76 - 71 c = 16.0 Litres Liquor allowance
At 1.003.75 , STOP TAPS and Collect Mash Wort
23.500 Wort Litres In Copper @ 1.036
CONDENSE to 1.036.75 ON 23.010 Wort Litres IN COPPER @ Let Off - 105 Mins
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS
1 St Hop Charge : Let Off - 105 Minutes
23.010 Wort Litres @ 1.036.75
5 IBU Cluster @ 6.5 % a/a = + 7 g
At Let Off - 70 Mins @ 1.040 ON 20.975 Wort Litres IN COPPER ;
ADD 5.455 Litres of LIQUOR
1.031.75 ON 26.430 Wort Litres IN COPPER ,
ADD 1.007.25 No 2 Invert = + 0.600 Kg
2 Nd Hop Charge : Let Off - 60 Minutes
25.790 Wort Litres @ 1.040
12 IBU Fuggles @ 5.5 % a/a = +20 g
3 Rd Hop Charge @ Let Off - 20 Minutes
23.210 Wort Litres @ 1.051
13 IBU East Kent Goldings @ 6.5 % a/a = + 17 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
STAND 1/4 Hour at Let Off ;
Recirculate Wort IN Copper 15 - 20 Minutes ,
STAND 1/2 Hour then COOL A S A P to Pitching Heat
21.495 WORT LITRES @ 1.047.25
YEAST
Pitch ml of a LIVE YEAST @ 14 c
21.0 Wort Litres @ 1.047.25 IN F V 1
ATTENUATION
|
Day |
Hour |
Heat |
Gravity |
|
1 |
P |
15 |
1.047.25 |
|
2 |
M |
16.5 |
1.045 |
|
|
E |
18.5 |
1.041.25 |
|
3 |
M |
20 |
1.035 |
|
|
E |
22 |
1.026
* |
|
4 |
M |
18.5 |
1.017.5 |
|
|
E |
16.5 |
1.014.5 |
|
5 |
E |
14 |
1.013.75 |
|
6 |
E |
13.5 |
1.013.25 |
|
7 |
E |
13.5 |
1.013 |
|
8 |
M
/ N |
13.5 |
1.013
** |
* Clear to 2 Nd F V = 20.70 Wort Litres IN F V 2
** Rack & FINE to DRAUGHT VESSEL = 20.350 BEER Litres
STAND : 1 WEEK @ 13
CELLAR : 3 WEEKS @ 10 c , THEN @ 12 c ONE WEEK ;
THEN Roll & Stillage as below .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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