Thursday, 21 February 2019

JOSHUA TETLEY & Sons : PALE ALE 1844

Joshua Tetley & Sons
The Brewery
Salem Place
Hunslet Lane
Leeds
West Riding
Yorkshire

     " Own Pale ,  24 Th April 1844 "

Original Gravity : 1.067  Vatting Gravity : 1.023.5  Racking Gravity : 1.018.5  Final Gravity : 1.015.5

I B U    :    38             A . B . V   :   5.5  %

                                                                    MALT
Chevalier  Pale  Ale  Malt                                                                                                           100  %

                                                               MASHING
A natural Leeds Liquor Profile
Thoroughly warm the Mash Tun with boiling /v.Hot Liquor to 1 - 1.5 " above the plates / filter bed before mashing in ;
1  St Mash Heat : 64.5    c at goods in , until + 40 minutes , @ 2.415 L/Kg
2 Nd Mash Heat : 67.75 c at + 40 - + 120 minutes @ 1.075 L/Kg
At taps , slowly open the valve on the mash tun and Slowly Return any Turbid 1 St Runnings over the top of the mash until a BRIGHT , CLEAR WORT is flowing consistently , then send to the copper .

To Produce X Litres of Wort @ 1.051/1.050.5

Sparging : At Taps + 5/ 10 and SLOWLY , at 79.5 - 80 c @ 3.965 L/Kg

                                                               COPPER
 A 1 : 20 Boil , With a HARD / SHARP 1 St 20 Minutes boil :  1 St Charge @ L/o - 60 ,                     2 Nd @ L/o - 35 ; at Let Off - 15 / 20 , liquor back to 1.065 and at L/o - 10 , add the copper finings . Stand 1/2 hour at L/o then cool to pitching heat before sending to the Hop Back for a Half - Three Quarter of an Hour Stand, then cast to the F.V .
                                                                  HOPS
1  St  Charge :  Goldings    : 12 IBU , Hallertau : 10 IBU @ : 1.052
2 Nd Charge :  East Kents  : 10 IBU , Keyworth Mid Season 6 IBU @ :  1.064.5

Hop Back Additions : ( added as a % of the whole of the bittering hops weight )
Hallertau : 6 %   East Kents : 6 %

                                                         YEAST
Pitch 5.5 g per barrel litre pitched , of a LIVE BARM / ACTIVE STARTER , of a Yorkshire Square Type of yeast at 18.5 c and ROUSE @ pitch + 8 - 10 hours and at every 7-10 hours until 1.029 - 8 .

                                        ATTENUATION PROFILE
DAY   HOUR   HEAT   GRAVITY                        REMARKS
   1         E 7      18.75        1.067                   
   2        M 7      19.5                              DROP TO A 2Nd F.V @ 1.062
              E 7      19.5          1.052.25
   3        M 7      18.75        1.044
              E 7      18.75        1.0395
   4        M 7      18.75        1.037.25
              E 7      18.75        1.035
   5        M 9      19.5          1.031
              E 6      18.75        1.028.7       
   6        M 7      18.75        1.026.5   Drop to Settling F.V and cool to 13 c
   7        M 7      18.25        1.024.5
 
   10       M         13 C         1.023.5
Condition at 13 c ON HOPS as follows ; 13 g Goldings 4 g Hallertau / Saaz ( Per 25 L racked)
At 1.019.5 , allow the temperature to rise to 15 - 16 c and rack to a barrel at 1.018.5 and cool to 13 c , stand 1 week at 13 c before storing for 1 month at 8 - 10 c , allow to 12 c @ + 1 month and add the barrel finings , roll well and stillage and tap & vent + 56 hours , allow 36 houurs to condition and drink and enjoy !
                                                          BOTTLING
Take from the F.V at 1.026.5 and cool to 13 c , stand 1 wk before adding the hops and cooling to 12c
mature at 12 - 13 c until at 1.019 and allow the temperature to rise to 14 - 15 c , then bottle at 1.018 and stand for 1 week before cellaring 1 month at 12 c , then 1 - 2 at 8 - 10 c before q.c !! .

This recipie is taken from the some of the earliest surviving Tetley`s brewing records , held by ;
West Yorkshire Joint Archives Service at Morley Nr Leeds

Cheers ,

Edd The Brew

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