Saturday, 26 January 2019

Joshua Tetley & Sons : STOCK PORTER 1858

How Do You Lucky Mashers !
Following a request , here`s a recipie for a Strong Porter ,
It was originally brewed at Tetley`s Leeds brewery on Friday 8 Th October 1858 , as a Parti Gyle with the XX ,and XP Porters ; within 15 years Tetley`s were down to brewing 1 Porter and 1 Stout !!! .

STOCK  PORTER  Friday 8 Th October 1858
Original Gravity :  1.074   
VATTING / Conditioning Vessel Gravity : 1.024 .5
Racking Gravity :(Draught) 1.019
Bottling Gravity : 1.018.75
Final Gravity : 1.015.75

A.B.V  :   6.5 %           I B U  :  52

                           MALT

Chevalier Pale Ale Malt          50      %
Weyermann Vienna Malt         37.5   %
Amber Malt                                4.5  %
Brown Malt                                 4    %
Black Malt                                   4    %

                                              MASHING
BREWING LIQUOR : Mild Ale type .
THOROUGHLY WARM THE MASH TUN WITH BOILING LIQUOR TO 1 - 1.5 " ABOVE THE FILTER BED / PLATES BEFORE MASHING IN .
1 St   Heat : 64.5 c at Mashing In - +30 Minutes at 2.685 L/Kg
2 Nd Heat  : 67.75 c at Mashing In + 30 - + 120 at 0.900 L/Kg
3 Rd  Heat  : 70 c at Mashing In + 120 - + 150/160 at 0.900 L/Kg 
 At Taps (Goods In + 150/160 ) SLOWLY open the tap , and GENTLY RETURN THE TURBID 1 st RUNNINGS OVER THE TOP OF THE MASH , UNTIL A brilliant / bright & clear wort is running to the copper with consistency .

                                                                 SPARGING
Start the Sparge at Taps + 5/10 mins (After clear wort is established) and at 2.685 L/Kg ,
at 79 - 80 c , until an estimated LAST RUNNINGS gravity of 1.008.25 - 1.008 .

                                                                  COPPER
A  1 3/4 - 2 Hour boil , with a pre charge boil of 1/2 hour to bring up to desired gravity etc .
1St Hop Charge @ +30  at 1.062 , 2Nd Charge @ + 80 at 1.068 , 3Rd Charge at +90 at 1.071
Add copper finings at Let Off - 5 / 10 minutes and stand for 1/2 hour at Let Off , before cooling to pitching heat and sending to the Hop Back for a half hour stand , then cast to the  F.V
                                                                    HOPS
1 St  Charge @ : 1.061  = Goldings 12 , Brewer`s Gold 4  IBU
2 Nd Charge @ : 1.066 = Goldings 16 , Brewer`s Gold 4 IBU
3 Rd Charge @ : 1.070 = Goldings 12 , Brewer`s Gold 5  IBU
HOP BACK : East Kent Goldings @ 6 % of the total copper hops weight .

Racking Hops : Goldings 12 g , Hallertau / Saaz @ 6 g PER 25 Litres Racked Down

                                           YEAST  &  PITCHING
Pitch 3.75 g per barrel litre pitched of A LIVE BARM , YORKSHIRE SQUARE TYPE YEAST
at 17.75 c and ROUSE AT PITCH + 8 HOURS and at every 8 - 10 hours (MINIMUM) until ;
1.029 .
       ATTENUATION PROFILE
1 ) @ Pitch   17.75 c @ 1.074
2) M 9             20      c @ 1.071
    E   4            19.5   c  @ 1.068
    E 10           18.5  c  @  1.054
3  M  8           19.5  c  @  1.049
    E   4           20     c   @  1.041
    E  10          20     c   @  1.037.75
4  M   6          19     c   @   1.033

7   ???             14  c      @  1.024.5    SEND TO A SECOND VESSEL
Mature in a second vessel at 12 - 13 C until at 1.019 , then rack to  ON HOPS at 14.5 c , stand for       1 week before cellaring for (1 ) = 2 Months at 12 c , (2) = 3 months at 8 - 10 c .
Add the barrel finings at stillage point ( @ 12 c ) and allow 48 - 56 hours before venting , tap + 12 hours later , allow 24 - 36 hours to condition , drink and enjoy !!

BOTTLING :
Take from the Fermenting Vessel to the BOTTLING C.V @ 1.033 @ 14 c , mature at 10 - 12 c until at 1.020 then allow the temperature to 14.5 - 15 c and bottle at 1.018.5 ; stand for 1 week at 13 c before  cellaring for 3 months at 10 - 12 c .


                                         

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