Monkey See , Monkey Brew

Wednesday, 13 February 2019

HILL`S OF CROMFORD X f 1832

Hill`s Of Cromford
Derbyshire

X f   21 St June  1832

Original Gravity : 1.065.25  Racking Gravity : 1.018  Final Gravity : 1.015
I B U   :  44            A . B . V : 5.75 %
                                                        MALT 
Chevalier Pale Ale Malt                                                                            90 %
Weyermann Vienna Malt                                                                           10 %

                                                    MASHING
Burtonise ALL BREWING LIQUOR .
Thoroughly warm the mash tun with boiling water to 1 - 1.5 " above the filter plates and then mash
1 St Heat : 65 c @ Goods In ( allow 15 mins to mash in @ 1 St temp) Ratio : 2.415 L/Kg for 90 Mins
2 Nd Heat : 68 c @ +90 - + 120 at 0.585 L/Kg
 At taps , slowly open the valve on the mash tun and return (Slowly) any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is running with consistency .

                                                         COPPER 
A 2.5 Hr Boil , 1 St Charge @ L/O -150 @ 1.054 ; 2 Nd Charge : @ +110 Minutes @ 1.064 .
Add the copper finings at let off - 10 minutes and liquor back as required to 1.065 @ L/o -5/10 Mins.
Stand for 1/2 hour at Let Off and then cool to pitching heat before sending for a 1/2 - 3/4 hr stand .

                                                                       HOPS
1 st    Charge :   Goldings 18 IBU     Tettnang  10 IBU
2 Nd  Charge :   Goldings  10 IBU   6 % to Hop Back, Tettnang  6  IBU  4 % to Hop Back

RACKING HOPS ( ON 25 LITRES)
Goldings : 15 g  Saaz / Hallertau / Strissekspalt  7 g

                                                     YEAST & ATTENUATION PROFILE
Pitch 2.75 g per barrel litre of an ACTIVE YEAST / BARM , pitched at 17.75 c and ROUSE at pitching + 6 - 8 Hours and at every 8 hours afterwards until 1.024 .T

YEAST STRAIN Recc :  Burton On Trent 1.25 g/L , Edinburgh 1.5 g/L 

DAY     Hour      Heat      Gravity 
   1            P       17.75        1.065.25   Drop to 2 Nd Vessel @ 1.062 
   2            e        19.25        1.060
   3            e       20.5           1.052
   4            e        21             1.046
   5            e         21.5          1.030
   6            e        21              1.022   drop to settler @ 1.022
    7           m         14            1.018
                 e          13.5          1.018
                 e 6        13.5         1.018  Racking Weight & Temp
Rack as above and stand at 14 c for 1.5 weeks before cellaring for 1 month at 10 - 12 c before adding the barrel finings and rolling well , stillage for 56 hours before venting & tapping and condition at for 24 hours before drinking and enjoying .
BOTTLED : From F.V to c.v @ 1.022 and on hops , lower to 12 - 13 c and condition at that value until at 1.017.75 and bottle at 14.5 c and stand 1 week before cellaring for 1.5 months at 10 - 12 c .
 


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