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 X
Thursday 13 Th August 1912
Gyle No : 376
Original Gravity : 1.054 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 50 A B V : 5.7 %
MALTS & ADJUNCTS
Warminster Malt : 23 % Plumage Archer = 0.730 Kg
23 % Mild Ale Malt = 0.730 Kg
15.25 % Vienna Malt = 0.485 Kg
Crisp Malt : 15 % Chevalier = 0.480 Kg
15 % Hana Vienna = 0.475 Kg
8.75 % FLAKED MAIZE = 0.270 Kg
+++ 0.150 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 64.5 c = 8.10 Litres 0 - + 60 Mins
2 Nd Mash Heat : 66.5 c = 1.150 Litres @ + 60 - + 105 Mins
3 Rd Mash Heat : 68 c = 3.60 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 - 73 c = 13.500 Litres Liquor allowance
At 1.003.75 , STOP TAPS and Collect Mash Wort
22.0 Wort Litres In Copper @ 1.037
CONDENSE to 1.038.5 ON 21.105 Wort Litres
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS
1 St Hop Charge : Let Off - 105 Minutes
21.105 Wort Litres @ 1.038.5
9 IBU Cluster @ 6.5 % a/a = + 11 g
At Let Off - 85 Mins @ 1.040.5 ON 20.005 Wort Litres IN COPPER ;
= + 7.005 Litres of LIQUOR
1.030 ON 27.010 Wort Litres IN COPPER ,
ADD 1.014.5 No 2 Invert = + 1.230 Kg
1.000.75 Caramel = + 0.065 Kg
2 Nd Hop Charge : Let Off - 60 Minutes
25.665 Wort Litres @ 1.047.25
20 IBU French Fuggles @ 4.2 % a/a = + 42 g
3 Rd Hop Charge @ Let Off - 20 Minutes
23.770 Wort Litres @ 1.051
21 IBU East Kent Goldings @ 6.5 % a/a = + 28 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
21.520 WORT LITRES @ 1.054
YEAST
Pitch 78 ml of a LIVE YEAST @ 14 c
21.000 Wort Litres @ 1.054 IN F V 1
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.054 |
|
2 |
M |
14.75 |
1.052.75 |
|
|
E |
16.75 |
1.048 |
|
3 |
M |
18.75 |
1.042.75 |
|
|
E |
19.75 |
1.039 |
|
|
E 11 |
21 |
1.032 |
|
4 |
M 8 |
18.75 |
1.029
* |
|
|
E 1 |
18.5 |
1.025 |
|
|
E 11 |
16.75 |
1.019.75 |
|
5 |
M |
16.5 |
1.016 |
|
|
E
11 |
14.75 |
1.014.25 |
|
6 |
M 8 |
14 |
1.013.75 |
|
|
E 11 |
13.5 |
1.013.25 |
|
7 |
E 11 |
13.5 |
1.013 |
|
8 |
M
/ N |
13.5 |
1.013
** |
* Clear to 2 Nd F V = 20.700 Wort Litres IN F V 2
** Rack to DRAUGHT VESSEL = 20.40 - 20.250 BEER Litres
STAND : 1 WEEK @ 13
CELLAR : 1.5 Months @ 6 - 8 c , THEN @ 10 c TWO WEEKS ;
ADD FININGS , Roll and Stand 2 WEEKS @ 12 c ;
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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