Sunday, 24 February 2019

T & G GREENALL PORTER 1862

T & G Greenall
The Brewery
Hall St
St Helens
Lancashire

PORTER                                                                                21 St November 1862
Alcohol by Volume :  5.75 %                                                I B U : 44
Original Gravity : 1.068  Vat / C.V Gravity : 1.023  Racking Gravity : 1.018  Final Gravity : 1.015

                                                                   MALT
Chevalier Pale Ale Malt                                                                                       36.5  %
Weyermann Vienna Malt                                                                                      36.5 %
Brown Malt ( Heritage Variety / Diastatically Active)                                         26   %
Black Malt                                                                                   To the Mash       2   %
                                                                                       To Copper @ L/off      +   1.5  %
                                                                                           To the Hop Back      +    1/2 %
                                                                 MASHING
Liquor Profile : Mild Ale
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter , then mash in as follows ;
1  St Mash Heat : 64 c @ 2.500 L/Kg at Goods In until + 40 Minutes
2 Nd Mash Heat : 66.5 c @ + 40 - + 120 Minutes at 1.675 L/Kg
At taps ( + 150 m) , slowly open the valve on the mash tun and return any turbid 1 St runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently flowing , then send to the copper .
SPARGING :  @ Taps (CLEAR /BRIGHT WORT) + 10 at 71 c , at a ratio of  2.000 L/Kg until an estimated last runnings gravity of Ca 1.003.75 - 1.004.25
To produce  X Litres of Wort @ 1.055

                                                                  COPPER
A 2 hour boil , with the hops charged thus: 1 St @ L/o - 105 , 2 Nd @ L/o - 75 , 3 Rd @ L/o - 30
At Let off - 15 minutes , liquor back to 1.066.75 and add the copper finings at L/o - 10 , and add the 1.5 + % of Black Malt ( as a % of the whole grist weight)
Stand for 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back , casting onto the 1/2 % + Black Malt ( AT PITCHING TEMPERATURE) , adding 4.5 % Goldings at the same time ( % of the whole Hop Charge Wt ).
                                                                  HOPS
1  St  Charge  :  Tetnang  20 IBU   ,  East Kents  5 IBU  Keyworth Mid Season 5 IBU  @ 1.056

2  Nd Charge  :  East Kents   6   IBU  @  1.060

3  Rd Charge  :  Tetnang  4  IBU   Goldings 4 IBU  @ 1.065

                                                                    YEAST
Pitch 4 g per Barrel Litre pitched , of a LIVE BARM / ACTIVE STARTER , 2 G Each , of              Burton On Trent and YORKSHIRE SQUARE Type yeasts  @ 16 c and rouse at pitch + 8 and at every 8 hours until 1.029 .
                                                   ATTENUATION  PROFILE  
DAY     Hour    Heat     Gravity           REMARKS
   1           P         16         1.068
   2        Noon      17.5     1.064      Drop to 2 Nd Vessel @ 1.065 - 1.064
   3          M        18.5       1.052
               E          19.5      1.045
   4         M          20         1.039
              E           21         1.034
   5         M          22         1.029  Last Rouse / Drop to Settler
              E           16         1.026
   6        Noon      13.5      1.026   Send to the C.V / Vat
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   ?                       13         1.020
   ? + 24               14.5      1.018    Rack to Draught Cask / Container
Mature at 13 c for 1 week before cellaring for 1 - 2 months at 8 - 10 c , and if on draught add the finings and roll well & stillage 1 week @ 12 c before Tapping & Venting , allow 48 hours to condition before drinking .

BOTTLING : Take from the C.V /Vat @ 1.021 to Bottling Barrel / container and stand @ 14 c until at 1.017.5 , then bottle ; stand 1 week @ 13.5 - 14.5 c then mature at 12 c for 1 month and a further 1.5 months at 10 c before Q.C !!

CHEERS ALL ,

Edd The Brew

2 comments:

  1. Who malts a Diastatically Active brown malt?

    ReplyDelete
  2. How Do Kevin ,
    I`ve had a bit of a scout aroung , and the general opinion is that one of the Amber Malts from Dingemann`s in Belgium would be a good bet on a small scale ; The Malt Miller over here in the UK Could be a source , though you`d ned to give the team a bit of notice , as It`s a special order item .
    I do know of another potential ( U K ) source , but it would mean a full (Ish) Production Run of around 6 Metric Tonnes !! .
    Hope that helps mate ;
    Cheers & Happy Mashing ,

    Edd The Brew

    ReplyDelete

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