Monkey See , Monkey Brew

Thursday, 31 January 2019

Joshua Tetley & Sons I P A 1848

Tetley`s   East India Pale  27 Th  March  1848
An early Tetley`s Imperial Label
 Courtesy of C Peter Dickinson and The Labologists Society


Original Gravity: 1.070  Racking Gravity: 1.015¼ Final Grav: 1.011 IBU:56 A.B.V:6½ % +
                                                                       MALT 
Chevalier Pale Ale Malt                                                                                                   100 %                         LIQUOR PROFILE : A hard liquor profile, similar to Burton on Trent . 
                               MASHING                                                       SPARGING
1St   Heat : 65.5 C @ Goods In - +30 Mins                        HEAT  :   75.5 C                                               at a ratio of 2.625 L/Kg .                                                  RATIO :  2.415 L/Kg                              2Nd  Heat : 68.5 C @ +30 - + 120 Mins ,                          TIME    :  + 165 Minutes -                                                    at a ratio of 1.375 L/Kg  .                                              Copper Volume .                          3Rd Heat : 70 C @ +120 - + 150 Mins ,                                                                                                                             at a ratio of 1.250 L/Kg .               
                                                                   COPPER
A Two hour boil , with the first hour boiled SHARP , Hop Charging ; 1 St@ +30 Mins @ 1.048          2 Nd @ + 70 Mins @ 1.058.5 , 3 Rd @ + 90 Minutes @ 1.065.5, add copper finings @ Let Off – 15 minutes then at Let Off , stand the copper ½ Hour before cooling to pitching heat and sending to the Hop Back for a ½ hour stand , thence to the F.V  and pitching .Hop back additions as a % of copper hops total weight .
                                                    HOPS TO COPPER                                                               
1 St:  Goldings  13 ibu  ,Saaz/ , Hallertau: 10 ibu .
2 Nd: Goldings 13 ibu.   Saaz/  Hallertau :10 IBU   
3 Rd: Goldings   6 ibu ,  Saaz   /Htau        4ibu .
HOP BACK : 6% Goldings , 3% Saaz / Htau   
                                   YEAST , PITCHING & FERMENTATION
Pitch with 3.5g/Litre of WLP 037 @ 18.5 C .
ROUSING: @ Hrs from pitch ; 1St @ + 18 hrs, and @ every 8 hours until 1.020 . 
FERMENTATION : Allow to a top heat of 19 C @ Pitch + 48 – 54 Hrs , and allow at that value until the gravity is at 1.028 , then reduce to 17 C over 48 hours and allow @ 17 C until 1.018 , then cool to 15 C over 24 hours and stand for two – three days before racking @ 1.015 @16C .
RACKING : WOOD ; Rack as above ,and stand for 3 weeks @ 15 C before cellaring for three months @ 8 – 10 C (Max) . 
METAL / PLASTIC : Rack @ 1.014 and stand for two weeks @ 14 C before cellaring for four months @ 8 – 10 C , add barrel finings @ T&V -56 HRS and roll well , stillage and tap & vent 56 hours later , allow 2 days to condition then drink & enjoy !!
RACKING HOPS :                   WOODEN CASKS            Metal/Plastic                  25 L H/B
East Kents                                          1 Lb                                   6 Oz                             65 g
Saaz / Hallertau                                  ½ Lb                                  3 Oz                             30 g
Label Photograph courtesy of,
C Peter Dickinson & The Labologists Society 

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