Hi All ,
Here`s a nice and simple bitter recipie from the experimental brewing book of Joshua Tetley & Sons brewery in Leeds , it`s from brewing records held at the West Yorkshire Archives at Morley , Nr Leeds .
Joshua Tetley & Sons B (Bitter) Tuesday 28 Th May 1941
Original Gravity : 1.038 Settling Gravity : 1.011.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 34 A . B . V : 4 %
Maris Otter Pale Ale Malt 58 %
Chevalier Pale Ale Malt 19 %
Pale Ale Malt 9 %
SUGARS : Refined Golden Cane 12.8 %
CARAMEL 1.2 %
Thoroughly warm the mash tun with boiling , treated liquor ; to 1 1.5 " above the filter bed / plates of the mash tun and mash as follows ;
1St Mash Heat : 67.25 c at Goods In until + 120 minutes , @ 2.950 L/Kg
At taps , slowly open the mash tun tap and pour any turbid 1St runnings over the top of the mash , and continue to do so until , a bright and clear wort is consistently running , then send to the copper / boiler .
Sparging should begin approximately 5 minutes afer the clear wort starts to run ; as follows
Ratio : 4.975 L/Kg , until and estimated last runnings gravity of 1.002.5 .
A 2 hour boil on hops , with a 1/2 hour boil before the first charge of hops .
1 St Charge : At + 15 mins @ 1.030 , 2 Nd : @ +45 at 1.034 3Rd : At + 1.038 ; at Let off - 15 minutes , liquor back to 1.032 and add the sugars , then the copper finings at let off - 10 mins.
Stand for 1/2 hour after let off and then cool to pitching heat before sending to the fermenting vessel .
1 St : Fuggles 10 IBU
2 Nd : French Fuggles 7 IBU , Goldings 5 IBU , Bramling Cross 2 IBU
3 Rd : French Fuggles 5 IBU , Goldings 5 IBU
Add 3 % French Fuggles and 5 % Bramling Cross at the copper stand point ( as a % of the total bittering hop weight )
Yeast : Pitch 1.5 g per litre of wort to be pitched at 17.25 c ; of a LIVE BARM/STARTER ,
YORKSHIRE SQUARE YEAST TYPE .
ATTENUATION : Rouse at + 12 from pitching in and at every 8 hours until 1.014 .
Allow the fermenting wort to a top heat of 19.75 c at pitch +30 hours and reduce to 18.5 c over the next 8 hours , and allow to remain @ 18.5 c until 1.016 , then allow to rise again to 19.5 c until 1.013 and cool to 14 c over 24 h ours , transfer to a settling vessel at 1.011.5 at 14 c and reduce to 13 c , rack to container at 1.010 at 14 c and add the following hops at racking point ,
Goldings : 4.5 g ; French Fuggles : 1.5 g on a 25 L racking length , stand at 14 c for 2 - 3 days before cellaring for 2 weeks at 10 c before adding the barrel finings and , rolling well ;
Stillage @ 12 c and allow 56 hours before venting etc , condition on vent for 24 - 36 hours before drinking and enjoying !
Edd The Brew