Friday, 29 March 2019

BODDINGTON`S I.p 1926

Boddington`s Breweries Ltd
Stangeways Brewery
Manchester
Lancashire

                                                                  I .p  ( BITTER )
                                                       Brew No : 30  23 Rd December 1926
Original Gravity: 1.050  Racking Gravity:1.010.5 Final Gravity: 1.008  IBU : 44  A.B.V : 5  %

                                                                           MALT
Plumage Archer Pale Ale Malt / Maris Otter                                                              56  %
Weyermann Pale Ale Malt                                                                                         32.5  %
Flaked Maize                                                                                                             11.5   %

                                                                      MASHING
Brewing Liquor : Burtonise ALL Liquor
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed at Goods In and Mash In as follows ;
 1   St  Mash Heat  : 64 c @ Goods In - + 30 Minutes at 2.865 L/Kg
 2  Nd Mash Heat  : 67.5 c @ + 30 - + 120 at 1.000 L/Kg
 3  Rd Mash Heat  : 70 c @ + 120 - + 150 at 1.765 L/Kg
At taps ( + 150 ) , slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is CONSISTENTLY running , then cast to the copper .
SPARGING : At Taps + 10 ( Clear Wort ) at 65.5 c @ 3.200 L/Kg and until an estimated last runnings gravity of 1.002.5 - 1.003 .

Calculated to produce X  Litres of Wort @ 1.037.5

SUGARS : No 2 / 3  Invert Sugar   4.5  %   -  1.002.25
                                                                  COPPER 
A 2:10 Boil , with the Hops charged as follows ; 1 St @ 1.038 at Let Off - 110 , with the lid OFF ,  Then @ 2 Nd @ 1.042 @ L/off - 60 replace the lid / cover and add the 2 Nd Charge ; The Third Charge should be given @ Let Off - 25 @ 1.046 . At Let Off - 15 , Liquor back as required with LIQUOR BOILED 20 Mins ( Minimum) to 1.047 and add the Copper Sugars , then at L/off - 10 add the Copper Finings and at Let Off , stand the copper 1/2 Hour before cooling to Pitching Heat and casting to the Fermenting Vessel .
HOPS :
1  St Charge : Fuggles ( US / UK ) 10 ibu , Goldings 10 ibu
2 Nd Charge : East Kent Goldings 6 ibu , Cluster 6 ibu
3 Rd Charge : Brewer`s Gold 6 ibu , French Fuggles 6 ibu 
RACKING HOPS : ( Per 25 Litre Length Racked Down ) : Brewer`s Gold & Cluster @ 2 g Each ,
                                                                                                East Kent Goldings @ 6 g

                                                                  YEAST
Pitch with a LIVE BARM / ACIVE YEAST STARTER of the following strain types :
 Yorkshire Square Strain : 1.75 g per Brl Litre , Burton On Trent  1.5 g per Brl Litre , at 15.5 c .
Rouse at Pitch + 12 and at + 18 and DROP to a second vessel at 1.003 - 1.003.5 of Attenuation , then after dropping , rouse @ Drop + 24 and at every 8 - 10 hours until marked X --- X as below .
                                                        ATTENUATION PROFILE 
DAY       Hour       Heat        Gravity                REMARKS
  1          Pitch        15.5          1.050
  2            M 10      16.5          1.047  Drop Pt
                E  10      16.75        1.044
  3          M            17.5           1.026
              E              18             1.022
  4          M             18.5          1.016 
              E              18.5          1.013   x  --- x
  5          M             18             1.012
              E              17.75        1.012
  6          M             16.5          1.012
              E               15.5          1.012
  7          M              15             1.011
              E               14.5          1.011  To a Racking Vessel @ 14 c
Racking Vessel : At Drop to the R.V , allow to go down to 1.008.25 and to 14.5 c and prime up with No 3 Invert Sugar solution = 1.003
Colour Correction Broth : Take a pan of boiling water ( Boil 30 Minutes ) and to that , add a good handfull of BLACK / PATENT malt , stir THOROUGHLY and boil 5 Minutes MAX before allowing to cool , then once cool , Thoroughly STRAIN the Black Malt Broth and put into and AIR TIGHT container in a fridge , add to the RACKING VESSEL to correct the colour of the fermented beer .

RACKING : At 1.010.5 at 14 c , Stand for 4 - 5 days @ 13.5 - 14 c before cellaring for 3 - 4 weeks @ 12c , then add the Barrel Finings and roll well and stillage for 1 WEEK before venting , allow 24 - 36 hours to condition before Tapping , then a further 24 hours pour a glass or two , sit back and relax !! .

Cheers All and Happy Mashing ,

Edd The Brew

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