Wednesday, 27 February 2019

WILSON`S OLYMPIC PALE ALE 1955

Wilson`s Brewery Ltd
Newton Heath
Manchester
Lancashire


                                                        OLYMPIC  PALE  ALE 
                                                              Brew No  : 645
                                                  Wednesday  10 Th August  1955

Original Gravity : 1.044  Racking Gravity : 1.011  Final Gravity : 1.009  I B U : 34  A B V : 4.5 %

                                                                      MALT
Chevalier Pale Ale                                                                            16.75 %
Maris Otter Pale Ale                                                                         41.5   %
Mild Ale Malt                                                                                   25     %
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc              16.75 %

                                                                 MASHING 
Liquor Profile : Light Burtonisation
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed and mash in as follows ;
1   St Heat :  64.5 c @ Goods In - + 20 Minutes at 2.280 L/Kg
2  Nd Heat : 65.5 c @ + 20 - + 120 at 1.340 L/Kg
3  Rd Heat : 71 c    @ + 120 - + 150 at 1.340 L/Kg
At Taps ( + 150 ) , slowly open the valve on the Mash Tun and SLOWLY return any Turbid 1 St runnings over the top of the mash ; until a BRIGHT AND CLEAR WORT is consistently running , then allow to the copper .

SPARGING : At Taps + 10 ( Clear Wort) at 5.200 L/Kg until a last runnings gravity of 1.000.75

TO Produce  X  Litres of Wort @ 1.033.5  .
                                                   
                                                                     SUGARS
No 2 Invert Sugar                                                                   7.5 % - 1.003.5 ( r+ .02)

Primings  (No 2/3 Invert Solution                                                        1.002.25

                                                                       COPPER
A 1.75 Hour Boil , with the hops charged as follows : 1 St Charge @ L/o - 90 @ 1.034
2  Nd Charge @ L/o - 60 @ 1.040 ; 3 Rd Charge @ L/o - 30 @ 1.046 .
At Let Off - 20 , Liquor back (with boiled liquor ( 15/20 mins) to 1.040 and add the No 2 Sugar ,
then at Let Off - 10 , add the copper finings . At Let Off , stand the copper for 1/2 hour before cooling to pitching heat and casting to the Hop Back for a Half Hour stand @ P/ Heat .
                                                                        HOPS 
1   St  Charge :  Northern Brewer 10 IBU  ,  Brewer`s Gold 6 IBU
2  Nd  Charge :  Goldings  5 IBU  , Bramling Cross  5  IBU
3  Rd  Charge :  Brewer`s Gold : 4  IBU , Hallertau  4  IBU
HOP BACK : ( As a % of the whole of the bittering hops weight )
                            Goldings 4 % Hallertau 2 %
Racking Hops ( On 25 - 30 Litres )
Northern Brewer 2 g , Goldings 4 g , Brewers Gold 2 g , Hallertau 7 g .
                 
                                                                    YEAST
Pitch 4.2 g per barrel litre pitched of a LIVE BARM , preferably of a Northern UK (Manchester area) type of yeast , @ 16 c and rouse at Pitching + 10 hours and at every 8 - 10 hours until marked X - X below .
                                                       ATTENUATION  PROFILE 
DAY       Hour      Heat     Gravity                 REMARKS
   1            P            16        1.044   
   2          Noon       18.5      1.042                                                     
  3              M          19.5     1.037
                  E            20       1.025
   4             M          20.5     1.018
                  E           21        1.014                 X  -  X
   5            M            18       1.009.75            SKIM
                 E              15      1.009
   6            M           14.5     1.011.25
                 E            14.5     1.011         Rack to draught container , ON HOPS Pt .

Rack as above @ 14.5 c @ 1.011 , Stand for 4 - 5 days @ 14 c before cellaring for three - four weeks @ 10 c ; add barrel finings and roll well and stillage for a minimum of 72 hours before venting , tap + 12 - 24 hours later and settle for a further 24 hours before Q.C !!
BOTTLING : Take from the primary F.V @ 1.014 TO A Bottling C.V / Barrel and mature ON HOPS @ 13 c until at 1.009.25 then prime up to 1.011.5 and bottle @ 14 c @ 1.011.25 / 1.011 ; stand for 1 week @ 13 - 14 c before cellaring for 1 - 1.5 months @ 10 c .

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