Monkey See , Monkey Brew

Sunday, 24 March 2019

ELLIS WARDE & Co Ltd : BITTER 1945

                                                                  Ellis Warde & Co Ltd
                                                                          BITTER
                                                              Brew No :   4014
                                                          Tuesday  28 Th August  1945
                             (As brewed at the Dallam Lane Brewery of Peter Walker & Sons)

  Original Gravity: 1.028.5  Settler Gravity: 1.010.25 Racking Gravity: 1.008  Final Gravity: 1.006

                           Alcohol By Volume : 3.5 %                              I B U  :  30
                                                                            MALT
Chevalier Pale Ale Malt                                                                              30.5  %
Maris Otter Pale Ale Malt                                                                           36.5  %
Amber Malt                                                                                                 21     %
Weyermann Acidulated Malt @ 4.5g per Kg
Flaked Barley                                                                                              12     %

                                                                        MASHING
Brewing Liquor : Medium level of Buronisation of ALL BREWING LIQUOR
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed at goods in and then Mash In as follows;
1 St   Mash Heat :  67.5 c at goods in - + 120 Minutes @ 2.210 L/Kg
2 Nd Mash Heat :  67.5 c at + 75 - + 120 @ 0.780 L/Kg
3 Rd Mash Heat : 70 c at + 120 - + 170 @ 3.316 L/Kg
At + 170 , slowly open the mash tun valve and pour any turbid 1 St runnings over the top of the mash, and continue doing so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
SPARGING : 71 c @ + 178 - 180 Minutes ( @ Clear / Bright Wort + 8 - 10)  At 3.320 L/Kg , until a last runnings gravity of 1.002.75 .

To Produce  X   Litres of Wort @ 1.034.5 - 1.035.5 .
                                                                    SUGARS
No 3 Invert Sugar                                                                                              26 % - 1.007.5 (+.09)
Caramel *(on 25 L @ 8.5 g)

PRIMINGS : Candy Cane      1.001 ( As required)

                                                                     COPPER
A 2 Hour boil ( 1 St 1/2 hour lid/cover off) , with Hops Charged as follows :
1 St @ L/off - 90 @ 1.037 , 2 Nd @ L/off - 65 @ 1.041 , 3 Rd Charge @ L/off - 25/30 @ 1.046
At Let Off - 15 , Liquor Back to 1.020.5 and add the sugars as above and leave off the lid / cover after this point , add the copper finings @ L/off - 10 and stand for 1/2 hour at Let Off before cooling and sending to the Hop Back for a 1/2 hour stand ; then cast to the F.V .
                                                                      HOPS
1  St Charge  : Fuggles 7 ibu , Goldings 7 ibu
2 Nd Charge : Goldings 6 ibu , Bramling Cross 6 ibu
3 Rd Charge : Goldings 2 ibu , Saaz / Hallertau 2 ibu
HOP BACK : ( As a % of the WHOLE bittering hops weight )
                            Brewer`s Gold 6 % , French Fuggles 4 %
RACKING HOPS :  4 g Each of French Fugles and Goldings per 25 Litre length racked down.
                                                                      YEAST
Pitch 1.75 g EACH of  LIVE BARM / ACTIVE STARTER of the following strain types;
Yorkshire Square and Burton On Trent @ 16.5 c and Rouse @ P + 12-14 Hours .
                                                ATTENUATION PROFILE 
Day     Hour   Heat      Gravity                   REMARKS
 1           P      16.5       1.028.5
 2         M 6   17.75      1.026.5
            E  4   18.5        1.021
 3         M 6   19.5        1.017
            E  4   20           1.016
 4         M 6   20           1.015
            E  4   18           1.014.5
 5        M  6    17          1.013
           E   4    16          1.012
 6        M  6    15.5       1.010.5  drop to settler @ 1.010.5
           E   4     15          1.009
 7       M  7      14         1.008   Allow to 1.007 and add the Candy Cane primings as above and RACK
                                                 to the container ON HOPS as above and Fine .

After racking , stand at 14 c for 4 - 5 days then stillage at 12 c for 1 wk before venting , Tap + 24 hrs later and allow 24 - 36 hours to condition before Q.C .

Cheers All , and Happy Mashing

Edd The Brew .




No comments:

Post a Comment

Thanks for your coments ; they`l be posted after approval by the blog author.