Monkey See , Monkey Brew

Tuesday, 26 February 2019

HENRY BENTLEY & Co Ltd I P A 1893

Henry Bentley & Co Ltd
The Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                              INDIA  PALE  ALE
                                                        Friday  17 Th March  1893
Original Gravity : 1.062   Racking Gravity : 1.024.25  Final Gravity :1.021.5  IBU: 52 ABV: 6.75 %
                                                               
                                                                      MALT
Chevalier Pale Ale Malt                                                                                 44.5      %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                             37         %
Mild Ale Malt ( Pref Fawcett`s )                                                                      9.25   %
Plumage Archer P.A / Maris Otter P.A                                                             9.25   %

                                                                  SUGARS
Glucose                                                                                                    30.25  %  - 1.018.75

                                                                 MASHING
LIQUOR PROFILE : Mild Burtonisation of ALL Brewing Liquor .
Thoroughly warm the Mash Tun with boiling liquor to 1 - 1.5 " above the plates or filter bed ,then mash in as follows .
1   St Mash Heat : 66 c @ Goods In - + 25 Minutes at 2.415 L/Kg
2  Nd Mash Heat : 68 c @ + 25 at 0.585 L/Kg until + 85 minutes
3  Rd Mash Heat : 70 c @ + 85 - + 110 minutes at 0.500 L/Kg
At Taps , slowly open the valve on the mash tun and return any turbid 1 St Runnings slowly over the top of the mash until a bright and clear wort is running consistently , then send to the copper .
                                                 
                                                                  SPARGING
  At Taps ( Clear Wort ) + 10 : 74 c  and at a ratio of  3.865 L/Kg until an estimated last runnings gravity of 1.003.25 .

TO PRODUCE  :  X Litres of wort @ 1.041 .

                                                                    COPPER
A 1 hour 10 minutes boil , add the Glucose at Copper Up ,with the first hop charge at L/off - 60 ,
2 Nd @  L/off - 40 Minutes then at Let Off - 15 , liquor back to 1.060.5 and add the Copper Finings at Let Off - 10 Minutes .
Stand 1/2 hour @L/off before cooling to pitching heat and sending to the Hop Back for a 1/2 hour stand ; thence to the F.V and pitching with yeast .
                                                                       HOPS
First Charge : Goldings ( Aged/ @ max 3.0 % a/a )  5 ibu (@ Copper Start , the rest at L/off - 60       
                                        Keyworth Mid Season 12 ibu , Saaz / Hallertau 8 ibu
                                                                                                                                AT : 1.059.5
Second Charge : Goldings  14 ibu  , French Fuggles 13 ibu  ; AT : 1.062

Hop Back Additions :  @ 1.062 @ 16 c : Goldings @ 2.5 %  , Saaz / Hallertau @ 2.5
(As a % of the whole projected bittering hops weight )

RACKING HOPS :  For a 25 - 30 Litre racked to container length : Hallertau   30 - 35 g MAX .

                                                                      YEAST
Pitch with a LIVE BARM / STARTER : 5.5  g/  F.V Litre @ 16 C @ 1.062  of either of the following strain reccomendations ;
White Labs :  WLP 037 (Yorkshire Square Type)
Wye Yeast :   1469 ; West Yorkshire Ale
Rouse at Pitching + 6 - 8 hours and at every 8 hours until  1.033.5 .
                                                  ATTENUATION  PROFILE  
DAY      Hour     Heat        Gravity                     REMARKS
   1           P         17.25        1.062       
   2         M 12    18.25        1.045.5 
              E   8     19.5          1.041.5
   3        M   7     20             1.037.75 
             E   5      20.5          1.033.5
   4        M  7      21             1.030.5
             E   5      21             1.027.75 
   5       M  7       18.5          1.027.5
            E   5        18.5         1.026.5
   6      M   7       17.25        1.026.0     Reduce to 13.5 c over + 12 hrs .
Rack on hops as above , at 14.5 c @ 1.024 , stand for 1 week at 14.5 c before cellaring at 12 c for 1.25 months , then add the barrel finings and stillage for one week @ 12 c before tapping and venting ; allow 36 hours to condition before drinking and enjoying ! .
                                                                 BOTTLING
Take from the primary fermenter at 1.030 and cool to 13.5 c before letting to a maturation vessel / barrel at 1.028 , mature ON HOPS AS ABOVE for X time @ 13.5 c until at 1.024 and bottle at 1.023.75 , stand 1 week @ 13.25 c before cellaring for 1 month at 10 - 12 c , then 1 - 2 at 8 - 10 c before Q.C !!


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