Monkey See , Monkey Brew

Monday, 18 February 2019

OLDFIELD & Co , BEST BITTER 1936

OLDFIELD BREWERY Co Ltd
Poolstock Lane
Wigan
Lancashire


BEST BITTER          Brew No : 1653                                                Thursday 26 Th March 1936 
                  ( as brewed at the Dallam Lane brewery of Peter Walker& Sons )

Original Gravity : 1.044  Settler Gravity : 1.015.5  Racking Gravity : 1.011.5 Final Gravity : 1.009

                                                                        MALT
Weyermann Pale Ale Malt                                                                   26.5    %
Chevalier Pale Ale Malt                                                                       34      %
Maris Otter Pale Ale Malt                                                                    34      %
Amber Malt                                                                                            3.25 %
Weyermann Acidulated Malt                                                                 2.25 %


                                                                   SUGARS
No 1 Invert Sugar                                                                                 10.25  %

Primings                                2.84 % of Original  Gravity / 1.001.25

                                                                  MASHING 
A Burton On Trent Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1" - 1.5 " above the plates / filter bed before letting goods into the tun .
1  St   Mash Ht : 67.25 c at Goods In until + 75 Minutes at 2.950 L/Kg
2  Nd  Mash Ht : 67.75 c at + 75 - + 105 Minutes , at 0.350 L/Kg
3  Rd  Mash Ht : 69      c at + 105 - + 120 Minutes , at 0.895 L/Kg
At Taps , slowly open the valve and SLOWLY RETURN ANY TURBID 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT  is running consistently .

SPARGING  : A t Taps + 10 - 15 minutes @ 71 c at 3.580 L/Kg , until a last runnings gravity of  1.001.25 .
To produce X Litres of Wort @ 1.032
                                                                   COPPER 
A 1.5 Hour boil , with a 15 minute boil before the 1 St hop charge thus , a total boil time of 1.75 hours . At let off - 15 Minutes , liquor back to 1.030 and add the No 1 Invert Sugar , to 1.044 ; then at L/o - 10 , add the copper finings and liquor back to 1.043 @ Let off - 5 / Let Off .
Stand the copper 1/2 hour at L/O and cool to pitching heat before sending to the Hop Back for a 1/2 hour stand , then to the F.V and pitching .

1  St Hop Charge @ L/o - 90 at  1.032.25/.50
Goldings   10 IBU   ,  Keyworth Mid Season  4  IBU

2  Nd Charge ; @ L/o - 60 at 1.036
Fuggles  ( 2 Y/O @ 3.4 % a/a )  6 IBU  Goldings  4 IBU  French Fuggles  2 IBU

3  Rd Charge : Goldings 5 IBU  French Fuggles  5  IBU

HOP BACK ADDITIONS : As a % of the whole weight of the bittering hop charges ;
                                              Keyworth Mid Season 3 % Goldings  6 %
RACKING HOPS ( ON A 25 L rack length )
                                                                           French Fuggles : 5.5 g
                                                                           Goldings             5.5 g

                                                                   YEAST 
Pitch 3 g (per barrel litre pitched ) each of a LIVE BARM / ACTIVE YEAST STARTER at 16 c as follows ;
at 1  St Pitch , use 3 g /L of a BURTON on Trent type Live Barm / Starter @ 16 c
    2  Nd Pitch , 3 g / Barrel Litre of a YORKSHIRE SQUARE TYPE YEAST (see attenuation profile for temp )
Rouse at pitching + 6 - 8 hours and @ +12 before dropping to a second F.V  at 1.040 , then at every 8 hours until 1.016 .
                                              ATTENUATION  PROFILE 
DAY      HOUR     HEAT      GRAVITY                               REMARKS
   1              P             16             1.044           
   2          Noon          17.25        1.040         Drop to second F.V and re pitch as above
   3            M 6          20             1.026.5
                 E 5           21.5          1.019.5
    4           M 6          18             1.016         Drop to Settler and cool to 13 c ,
                                                                     allow to 15 c from Day 7 E6
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    8           E5            15               1.011.5    Reduce to 14 c and prime up by 1.001.25
    9             M           14.25          1.012.5    Racking Weight & Temp

                                               RACKING  &  MATURATION 
Rack  on hops to containers @ 1.012.5 , stand 4 - 5 days @ 14 c before cellaring for 2 - 3 weeks @ 10 c , before adding the barrel finings and rolling well ; stillage for 56 hours before tapping and venting , allow 24 - 26 hours to condition at serving temp ( 12 c ) before drinking and enjoying .

                                                            BOTTLING
Take from the settler at 1.015 , reduce to 12 c ( ON HOPS ) and condition at 12 c until 1.009.25 then prime up IN THE BOTTLING VESSEL , NOT BOTTLES  to 1.012.5 and bottle at 1.011.75 - 1.012 at 14.5 c ; stand for 1 week at  13 - 14 c before cellaring for 1 month minimum at  10 - 12 c then Q.C and enjoy !!! .

CHEERS ,

Edd The Brew




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