Sunday, 24 February 2019

T & G GREENALL PORTER 1862

T & G Greenall
The Brewery
Hall St
St Helens
Lancashire
The Beer , as brewed by Andy and the Bungalow Brew Crew in Melbourne Australia


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

3 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
  3. Just saw this now Edd, was wondering this very thing myself. The Dingemans Amber doesn't seem to be anywhere here in Oz, looking at grain substitution charts, their Biscuit or Aromatic appear to be closest options. Also just noticed elsewhere on a malt site that it can be called Amber Aromatic.

    ReplyDelete

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