Falstaff Burton Ale
|Label photo courtesy of Keith Osborne and The Labologists Society .|
Friday 13 Th November 1891 Brew No : 3945
Original Gravity: 1.086 Racking Gravity: 1.015 Final Gravity: 1.012
I B U : : 60 A . B . V : 11 % +
Chevalier Pale Ale Malt 35.75 % Glucose 17 % - 1.014.25
Barrett`s/Joe White Pale 23.75 %
OR = Irish Ale Malt ,
Both at 6.5 EBC
Mild Ale Malt 35.5 % No 2 Block Invert 11.25 % - 1.009.5
Flaked Maize 5 %
Brewing Liquor : Burton On Trent
Thoroughly warm the mash tun with Boiling Liquor before mashing in , to about 1 - 1.5 " above the filtre bed / plates : then as follows ;
1 St Heat : 151 f / 66.25 c @ Goods In - + 120 and at 2.240 L/Kg
2 Nd Heat : 158 f / 70 c @ Goods In + 160 Minutes at 1.420 L/Kg
Sparging should begin after the following : SLOWLY OPEN THE MASH TUN TAP and return any cloudy wort SLOWLY over the top of the mash ; until a CONSISTENTLY CLEAR AND BRIGHT WO10T is running from the tap , then sparge @ Taps + 5/- 10 Minutes ( SLOW TAP RATE FOR + 10 Minutes .
HEAT : 176 f / 80 c RATE : 1.420 L/kg Runnings - Until 1.006
COPPER + 30 Minutes Boil before 1 St Charge
A 2: 05 boil time ON HOPS , with Hop Charging thus : 1 St @ +0 at 1.056
Second @ + 65 / 70 Minutes @ 1.060
Third @ Let Off - 30 Minutes @ 1.068
At let off - 15 Minutes , liquor back in the copper with UNUSED spare , treated mash liquor to 1.061 and add the SUGAR BREW , as below .
SUGAR BREW ADDITION :
With NEUTRAL LIQUOR (Boil say 20 minutes before adding sugars) , add the sugar requirements and begin to boil ; and if you have any OLD STALE GOLDINGS hops , add these @ 5 oz/ per 25 litre brew , and boil for say 30 - 40 minutes , ensuring a good circulation of the hops .
MAIN COPPER HOPS :
1 St Charge : French Fuggles / Tardif De Bourgogne 25 I B U
2 Nd Charge : Goldings 20 I B U , Brewer`s Gold 5 I B U
3 Rd Charge : Goldings 10 I B U
At Let off - 5 ensure that gravity is at 1.086.5 and liquor back for a final time to attain the desired 1.086 , adding the copper finings at the same time . Stand for a Half Hour at Let Off before slowly cooling to 70 c and adding 5 % Goldings and 5 % Saaz / Hallertau / Strisselspalt etc (As a % of the whole of the bittering hops weight of all charges combined) and standing for a further Half Hour and then ; cooling to PITCHING HEAT and sending to the primary fermenter .
YEAST & PITCHING
Pitch 4.2 G /Litre of wort at 16.0 c of A LIVE BARM / ACTIVE STARTER CULTURE ; Burton On Trent TYPE , and allow 6 - 8 Hours before Rousing FOR 1 St Time , then drop to a second fermenting vessel at 1.080 - 1.078 , allow a further 12 hours before rousing every 8 hours until 1.022 (Draught) AND 1.026 ON ANY BOTTLING BREWS , and on such , transfer to the Bottling C . V at 1.019 then cool to 13 c over 12 - 24 hours and add the racking hops as below , mature on hops until at 1.014 and bottle at 14 c and stand for 56 - 72 hours before cellaring for two months at 12 - 13 c and then 4 - 6 months at 8 c .
Day Hour Heat Gravity REMARKS
1 P 16 1.086 Rouse @ P + 6 - 8 h
2 M 17.5 1.084
E 17.75 1.080 Drop to 2 Nd Vessel
3 N 18.25 1.068
4 M 19.25 1.057
E 19.5 1.050
5 M 19.5 1.038
E 19.5 1.019
E 16 1.017 Drop to a settler and cool asap to 14.5 c (12 hrs)
7 M 14.75 1.015.75
E 14.5 1.015
8 M 14 1.015 rack to Wooden Casks
noon ? 14.5 1.014 rack to Metal / Plastic casks / containers
Add 4 Ounces per Wooden Barrel (Standard U.K @ 36 Gallons) of Goldings , and either Saaz , Hallertau Heresbrucker or , Strisselspalt , reduce the ammounts as follows for the draught (Metal /Plastic containters only) Goldings @ 1.75 oz Per Brl , Saaz etc @ 3/4 Oz / Brl . Mature at Racking temperature (14 - 15 C ) FOR 6 - 8 DAYS (Oak) and at 14 c (M / P ) for 5 days then reduce to 12 c for 2 months before cellaring for 3 - 4 months @ 8 - 10 c (Oak) and 1.5 Months at 12 c for other containers , then 5 - 6 @ 8 c (Draught) .
Add barrel finings at stillaging point & temp ( 12 c ) and roll well , stillage and allow to settle for 1 week minimum before venting , tapping (Where appropriate + 36 Hours later) and drinking + 24 - 36 hours later .
All other images are taken from Peter Walker & Sons , Illustrated ; Published by the brewery Ca 1904 and are C Liverpool Museums and Galleries . A big thanks should also go to Ron Pattinson whose exellent blog Shut up about Barclay - Perkins reminded me of Burton Ales , and of the many versions produced all over the country ; this little beauty of a beer was , in all probability originally a Burton brew , as the Walker family owned or controlled 4 breweries in the town over the course of say 60 - 70 years or so .
As with my post on the beers of Walker`s , I`ve got a couple of reccomendations of modern beers to try out ,
Tipsy Angel : Angel`s Folly / Sherry Bright (S.B)Bottle Conditioned : Samuel Smith`s Yorkshire Stingo
All of these are superb beers and well worth looking for !! ,
Edd The Brew