Monday, 4 March 2019

CHESTER NORTHGATE : PALE DINNER ALE 1901

Chester Northgate Brewery Co Ltd
Northgate Brewery
Northgate 
Chester 

The Northgate Brewery was founded Ca 1760 at The Golden Falcon Inn , on Northgate ; with a new and more modern brewery being built Ca 1856 . 
The company was bought by Greenall Whitley & Co in 1949 , after The Hon Edward Greenall had completed his brewing pupilage there , and closed in 1969 .

                                                               PALE DINNER ALE 

Monday 24 Th October 1901 

Original Gravity : 1.047  Racking Gravity : 1.008.25 Final Gravity : 1.006.5  IBU : 32  ABV : 4.75 %

                                                                   MALT
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc             62       %
Plumage Archer / Maris Otter Pale Ale                                          29.25  %
Flaked Maize                                                                                     8.75  %

                                                               MASHING
Liquor Profile : Burton onTrent 
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed and then mash in as follows;
1   St  Mash Heat : 66 c at Goods In - + 90 minutes @ 2.385 L/Kg 
2  Nd Mash Heat : 70 c at + 90 - + 120 minutes , @ 1.075 L/Kg 
3 Rd Mash Heat :  71 c at + 120 - + 150 minutes @ 1.275 L/Kg 
At taps - 5/10 , 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 running then allow to the copper .
SPARGING : At Taps + 5 / 10 minutes ( after BRIGHT/CLEAR WORT) @ 71 C AT 3.175 L/Kg , until an estimated last runnings gravity of 1.001.5 - 1.002 .
To produce  X Litres of wort @ 1.034 - 1.035 
                                                                SUGARS
Golden Cane Sugar                                                                 4.75 % - 1.002.25
Demerara Cane Sugar                                                             4.25 % - 1.002

                                                
                                                               COPPER
A 2 Hour boil , with the hops charged as follows , 1 St @ L/off - 90 , 2 Nd @ L/off - 60 and a third charge at L/off - 25 minutes ; Liquor back to 1.045 @ Let Off - 30 and add the Golden Cane Sugar , then at Let Off - 15 , L/Back to 1.044 and add the Demerara Cane sugar  and the Cooper Finings being given at Let Off - 10 minutes . Stand 1/2 hour at Let Off before cooling to Pitching Heat and casting to the Hop Back for a 1/2 hour stand , thence to the F.V and pitching .
                                                                    HOPS
1  St Charge  : Keyworth Mid Season   7 IBU   , Goldings  7 IBU @ 1.036 - 1.037
2 Nd Charge : French Fuggles 10 IBU @ 1.040
3 Rd Charge : Goldings 5 IBU  Breeer`s Gold  5 IBU @ 1.047 - 1.048 

HOP BACK : (As an % of the whole bittering hops weight )
                       French Fuggles 3 %  Goldings 3 % Brewer`s Gold 2 %

                                                               YEAST
Pitch  3.5 g per barrel litre pitched of a BURTON on Trent type LIVE BARM / ACTIVE STARTER, AT  15.5 C and rouse at Pitch + 8 and at + 12 before dropping to a second F.V as below .
After dropping to the 2 Nd F.V , rouse @ drop + 12 hours and at every 8 hrs until marked  X  -  X below .
                                                  ATTENUATION  PROFILE 
DAY     Hour     Heat    Gravity                        REMARKS 
   1       Pitch        15        1.047
   2                      16.5      1.044.5  Drop to 2 Nd F.V 
   3         M          19.5      1.022
              E            20.5     1.016
   4        M           19         1.012 X --- X ( @ 1.013 )
             E            17         1.010
   5        M           17         1.008   Drop to settler & cool to 14.5 c 
             E           14.5       1.006.5
   6        M           14         1.009    
             E           14.5       1.008.75      
   7        M            13        1.008.5     ADD FININGS TO BOTTLING VESSEL
             E            14.5       1.008.25  Bottle Gravity

             
   Bottle as above and stand at 14 c for 5 - 6 days , then cellar for 3 - 4 weeks at 12 c then Q.C and enjoy !!

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