Friday, 22 February 2019

WHITWELL MARK & Co Ltd : PALE ALE 1931

Whitwell Mark & Co Ltd
The Highgate Brewery
Highgate
Kendal
Westmorland

PALE  ALE 
Thursday  15 Th January 1931    Brew No : 49

Original Gravity : 1.044  Racking Gravity : 1.011  Final Gravity : 1.009  IBU : 36  A.B.V : 4.25 %

                                                                      MALT
Chevalier Pale Ale                                                                                                            30  %
Maris Otter Pale Ale                                                                                                         60  %
Malt Extract                                                                                                                      10  %

                                                                  MASHING 
A light - medium Burtonisation of all Brewing Liquor water profile.
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in , then mash in as follows ;
1   St Mash Heat : 63 c @ Goods In - + 20 Minutes at 2.485 L/Kg
2  Nd Mash Heat : 66 c @ + 20 - + 90 at 0.865 L/Kg
3  Rd Mash Heat : 67.75 c @ + 90 - + 120 at 1.075 L/Kg
At taps , slowly open the valve on the mash tun , and slowly pour any turbid 1 St 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 .                     
SPARGING : @  Taps + 5 /10 ( from clear wort running) at 5.000 L/Kg at 71 c and until an estimated last runnings gravity of Ca 1.003.5 .

To produce  X Litres of wort @ Ca 1.038.5 - 1.039.5 .
                                                             SUGARS
Glucose Syrup                                                                                                 10  % - 1.004.5

                                                                 COPPER
A 2 hour boil , 1.75 on hops thus;
 1 St Charge : L/off - 105 @ 1.040 , 2 Nd Charge : L/off - 60 @ 1.044  3 Rd  : L/off - 25 @ 1.046.5
At let off - 15 , liquor back to 1.039 and add the sugar charge and at L/off - 10 , add the copper finings then stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a 1/2 hour stand before casting to the fermenting vessel .
HOPS :  1 St  Charge : East Kents ( 2 -3 Y/O @ 3.2 - 3.6 % a/a ) 3 IBU
              2 Nd Charge : East Kents  : 10 IBU
              3 Rd Charge :  Keyworth Mid Season : 12 IBU , East Kents  11  IBU
HOP BACK ADDITIONS: ( Calculate as a % of the whole weight of the bittering charges weight)
                                              Keyworth Mid Season : 4 %  East Kents : 2 %
RACKING HOPS : (On 25 Litres Racked Length)
                                East Kents : 5.5 g   French Fuggles : 3 g

                                                                 YEAST
USE A LIVE BARM / ACTIVE STARTER : BURTON ON TRENT TYPE        @ 2 g/   Brl Litre
                                                                         YORKSHIRE SQUARE TYPE     @  1.4 / Brl Litre
At 18.25 c , then ensure that the temperature of the wort is as follows in the attenuation profile below;
Rouse @ Pitch + 8 hours and at every 6 - 8 hours until as marked below.

                                                    ATTENUATION  PROFILE  
DAY       HOUR      HEAT     GRAVITY                            REMARKS
   1          E 5/ P          16 c               X                           
                  10              16.5               X
   2           M   8           17              1.042
                  12              17.5           1.039.5
                E    5            18              1.036
                   10             18.5            1.033
    3         M    8            19              1.028
                   12              19              1.024
               E     5            19               1.022
                   10              19               1.019
    4        M    8             18.5             1.017    Stop Rousing at 1.016 and drop to settler @ 13 c @ 1.013

XXXXXXXXXXXXXXXXXXXXXXXXX
 
    8           M 8             15 C          1.011     

Rack at 1.011 @ 14 c and ON HOPS ; stand 5 - 6 days @ 14 c before cellaring for 3 weeks at 12 c ; then add the barrel finings and roll well , stillage for 56 - 72 hours before tapping and venting and allow to condition for 24 - 36 hours before drinking and enjoying  !
                                                                        BOTTLING
Take from the fermenting vessel @ drop point ( 1.016 - 1.016.25 ) and cool to 13 c ON HOPS ; AT +2 g above the rate given above (each quality) and mature @ 13 c until at 1.012 , allow the temperature to rise to 14 - 15 c and bottle at 1.011.25 , stand for 5 days @ 14 c before cellaring for 1 month at 10 - 12 c before the enjoyable experience of Quality Control !!

Cheers All ;

Edd The Brew

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