How Do All ,
Today`s draught of contentment comes from Victorian Burton on Trent .
As with most of my home brew recipies , I`ve designed this version for the types of containers
Available to most home / hobby brewers Viz : Metal / Plastic ;
With the concomitant reduction in Racking Gravity required for such a vessel .
As with the other Black Eagle Brewery ( Burton ) posts , the information for the recipie
Is drawn from items in the Truman`s Archive cared for by the ever friendly and helpfull team
At The London Archives :
Truman`s : Burton Gyle Book 1877 - 1878 @ B / THB / BUR / 035
I hope that you all enjoy this simple to brew example of the victorian brewer`s art ;
28.000 Wort Litres IN Copper Ex MASH @ 1.046
85 % Mash Efficiency Assumed
20.400 BEER Litres Racked Down ( Est`d )
This recipie C Edd Mather 2026
Truman Hanbury & Buxton
Black Eagle Brewery
Derby St
Burton on Trent
Staffordshire
 |
| Truman`s BURTON Copper House Photo ; From the Brewery History Society Webpage on the Brewery |
No 6 ALE
Thursday 26 Th July 1877
Gyle No : 17
Original Gravity : 1.068.5 Racking Gravity : 1.017.25 Final Gravity : 1.014
I B U : 60 A B V : 7.2 %
MALTS
Crisp Malt : 67 % Chevalier = 3.360 Kg
33 % Hana Vienna = 1.655 Kg
MASHING
USE A BURTONISED 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
MASH : 2 Hours @ 67.5 c = 13.50 Liquor Litres ;
At 120 Minutes , slowly open the Mash Tun Valve
Return any cloudy Wort OVER the mash until CONSISTENTLY Clear & Bright ,
Only then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper + 5 - 10 Minutes
77 - 75 c = 26.60 Litres Liquor Allowance .
AT 1.004.75 ,
Stop Taps and Collect Tun Wort as below
WORT COLLECTION
ADD Liquor as required to the Copper ;
28.000 Wort Litres IN COPPER @ 1.046
CONDENSE to 1.047
ON 27.390 Wort Litres IN Copper @ Let Off - 180 Minutes
COPPER & HOPS
A 3 Hour boil ON HOPS
1 St Hop Charge : Let Off - 180 Minutes
@ 1.047 ON 27.390 Wort Litres
20 IBU Cluster @ 6.5 % = + 30 g
NB : Australian readers could substitute Golden Cluster if available
2 Nd Hop Charge : Let Off - 120 Minutes
@ 1.053.5 ON 23.600 Wort Litres
11 IBU Tettnanger @ 4.5 % a/a = + 22 g
9 IBU East Kent Goldings @ 6.5 % a/a = + 13 g
AT LET OFF - 75 Minutes
@ 1.056.5 ON 22.275 Wort Litres IN COPPER
ADD 2.90 Litres of LIQUOR =
25.175 Wort Litres IN Copper @ 1.050 ;
ADD ;
1.005.75 No 2 Invert = + 0.455 Kg
1.005 No 1 Invert = + 0.395 Kg
THUS Raising the Gravity to 1.060.75 ON 25.175 Wort Litres
3 Rd Hop Charge : Let Off - 60 Minutes
@ 1.062.75 ON 21.730 Wort Litres
10 IBU Tettnanger @ 4.5 % a/a = + 22 g
10 IBU East Kent Goldings @ 6.5 % a/a = + 16 g
At Let Off - 12 Minutes , ADD Copper Finings
AT Let Off STAND 15 Minutes ,
RECIRCULATE In Copper 15 - 20 Minutes ;
STAND 3/4 Hour ,
COOL A S A P to Pitching Heat
22.115 Wort Litres @ + 60 Minutes AT 1.068.5
YEAST
Pitch with 80 ml of a LIVE YEAST @ 14.5 c
Burton on Trent type Yeast Strain
21.500 Wort Litres IN F V 1 @ 1.068.5
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14.5 |
1.068.5 |
|
2 |
M |
16.5 |
1.066 |
|
|
E |
18 |
1.062 |
|
3 |
M |
19.5 |
1.058 |
|
|
E |
21.5 |
1.052 |
|
4 |
M |
21.75 |
1.046 |
|
|
N |
20 |
1.040
* |
|
|
E |
20 |
1.033 |
|
5 |
M |
17 |
1.026 |
|
|
E |
17.5 |
1.022.25 |
|
6 |
M |
16 |
1.020.5 |
|
|
E |
14 |
1.019 |
|
7 |
E |
13.5 |
1.018.25 |
|
8 |
E |
13.5 |
1.017.75 |
|
9 |
E |
13 |
1.017.25 |
|
10 |
M
/ N |
13 |
1.017.25
** |
* : Send to 2 Nd F V = 21.000 Wort Litres
** : RACK TO DRAUGHT = 20.400 Beer Litres Racked Down ( Est`d )
STAND : 1 Week at 13 c ; Vent EXCESS C O 2 and Re Seal .
CELLAR : 3 Months at 8 c ; ADD FININGS then @ 10 - 12 c 2 Weeks .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
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
No comments:
Post a Comment