Wednesday, 23 January 2019

KIRKSTALL BREWERY X . B 21/02/1951

 X . B   Wednesday 21 St February 1951 

Original Gravity : 1.048 

Racking Gravity : 1.013

Final Gravity      :  1.010

I B U  : 42         A.B.V  :  4.8 % - 5 % 

                           MALT   &  SUGARS

Low Colour Maris Otter Pale Ale Malt                                  34.5 %
Irish Ale Malt / Barrett`s/Joe White @ 6.5 ebc                      62.5 %
Malt Extract (Med / Med Pale Colour)                                     1.5 %
Weyermann Acidulated Malt                                                     1.5 %

No  2 Invert Sugar                                                                      2.5 %
No 3 Invert Sugar                                                                       5.0 %

Caramel @ 1/2 oz per barrel / 0.18g per barrel litre
Lactose  @                              0.16 g per barrel litre

                               MASHING  & SPARGING 

Use a medium soft brewing liquor , and thoroughly warm the Mash Tun with boiling / Very Hot liquor to 1 - 1 1/2 " above the plates / filter bed before adding the Malt and main mashing liquor.

1 St    Heat : 66 c @ Goods In - +20 Mins at 2.865 L/kg
2Nd    Heat : 68 c @ + 20 - + 40 Mins at 0.315 L/Kg
3Rd    Heat  : 70 c @ +40 - + 120 Mins at  0.685 L/Kg
At + 120 Minutes , slowly open the tap and SLOWLY POUR ANY TURBID 1St Runnings from the M/T over the top of the mash , until a bright CLEAR WORT is running consistently , them send to the copper / boil .

                                        COPPER 

The gravity at collection in the copper should be 1.036 - 1.038.25 .
Boil 1/4 hour before adding the first hop charge @ + 15 (1.038.5) , 2Nd @ +65 (1.041) ,
 3Rd @ + 80 (1.045) . Liquor back to 1.044 at Let Off - 20 minutes and add the sugars , adding the Copper Finings 5 minutes later .
Add the Caramel at Let Off -5 minutes,then the Lactose .Stop the boil 5 minutes later .
Stand for 1/2 hour at Let Off before cooling to pitching heat and sending to F.V .

HOPS ;

1 St : Fuggles @ 7 Goldings 10 IBU

2 Nd : Brewer`s Gold 17 IBU 

3 Rd : Bramling Cross 4 IBU   Goldings : 4 IBU 

Racking Hops : Fuggles 3/4 Oz per Barrel ; Goldings 3/4 Oz /Barrel ; Brewer`s Gold 1/4 Oz /Barrel

                                                 YEAST 

Pitch 5.5 g per Barrel Litre of a LIVE BARM / STARTER :YORKSHIRE SQUARE TYPE YEAST
AT 16 C

Strain Reccomendations ;

White Labs : WLP  037
Wyeast       : 1469

                                      ATTENUATION PROFILE 

DAY         HEAT       GRAVITY

   1                         16 C                      1.048    Rouse @ Pitch + 8 and at every 8 - 10 Hours until ,
   2                         18 C                      1.045                                                                            1.017
   3                         19 C                      1.034
   4                         20 C                      1.021
   5                         19 C                      1.014
   6                         17 C                      1.011  Skim and drop to 2Nd F.V /Settler
   7 m                     15.5  C                  1.010.5
      e                       15.5 C                   1.010  PRIME UP TO 1.013.25   (No 1 Invert)
  
Rack to containers on HOPS as above , at 15.5 c at 1.010 and stand for 4 -5 days before storing at 10 - 12 C for 2 weeks , then add barrel / container finings and roll well . Stillage for 56 hours before tapping and venting , allow 36 hours to condition before drinking and enjoying 

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