Monkey See , Monkey Brew

Friday, 1 March 2019

HENRY BENTLEY & Co Ltd : LAGER 1893

Henry Bentley & Co Ltd           
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                                    LAGER
                                                                       1893
Original Gravity : 1.058  C.V Gravity : 1.022 Racking Gravity : 1.014 Final Gravity : 1.010.5

                                               IBU  :  22              A . B . :  7  %

                                                                   MALT
Chevalier Pale Ale Malt                                                                                         84  %
Irish Ale Malt / Barrett`s - Joe White Pale @ 6.5 ebc                                            16  %

                                                                MASHING
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed before mashing in , then as follows ;
1  St Mash Heat : 62 c @ Goods In - + 20 minutes at 2.415 L/Kg
2 Nd Mash Heat : 66 c @ + 20 - + 120 at 1.000 L/Kg
3 Rd Mash Heat : 68.5 c @ + 120 - + 150 at 0.585 L/Kg
At taps , slowly open the valve on the M/T and return any Turbid 1 St Runnings SLOWLY over the top of the mash , until a BRIGHT AND CLEAR WORT is flowing with consistency , then cast to the copper .
To produce  X  Litres of wort , @ 1.040 .
SPARGING : At Taps ( Clear Wort ) + 5 - 10 , @ 68 c at 3.985 L/Kg

                                                                SUGARS
Glucose   / No 1 Invert Sugar                                                                     28.5  %   -   1.016.5

                                                                 COPPER
A 1.75 Hour boil , with hop charging thus : 1 St Charge @ L/off - 90 @ 1.041.5 - 1.041
2  Nd  Charge : @ L/0ff - 60 at 1.042.5  3  Rd Charge : @ L/off - 30  at 1.058.5 .
At Let Off - 15 Minutes , Liquor back to 1.040 and add the Glucose Syrup , then at L/off - 10 Mins , add the copper finings . Stand 1/2 Hour @ Let Off before cooling to pitching heat and sending to the Hop Back for a 45 minute stand before casting to the F.V .
                                                                        HOPS
1  St Charge  :  Goldings ( V. OLD / Stale @ 2.5 % a/a MAX )    10  IBU
2 Nd Charge :  Goldings  8 IBU  Hallertau / Saaz / Strisselspalt  9 IBU
3 Rd Charge :  Goldings  2  IBU  Tettnang  2 IBU
HOP BACK ADDITIONS : Goldings  2 %  Hallertau 3 %   @ 1.058
( As a % of the whole weight of bittering hops charges)
C . V HOPS : Savijnski Golding  8 g , Hallertau Heresbrucker 6 g Goldings 4 g  @ 1.022 .

                                                                     YEAST
Pitch 4.2 g per Barrel Litre pitched of  a LIVE BARM / ACTIVE YEAST STARTER @ 15.5 c   White Labs :  WLP 037 (Yorkshire Square Type)
  Wye Yeast :   1469 ; West Yorkshire Ale .and rouse as follows ( Yorkshire Square Strain Types Only) , @ Pitch + 12 hours , Drop to a secondary F.V @ 1.055 and rouse at Drop + 10/12 hours and at every 8 hours until marked X - X below .
For an experiment , try the Melbourne Ale Yeast from White Labs ( WLP 059)
                                                              ATTENUATION PROFILE
DAY      Hour     Heat     Gravity                       REMARKS
   1      Pitching   15.5        1.058
   2       NOON    16.5        1.055   Drop to 2 Nd F.V
   3           M         19          1.045
                E          20          1.038
   4          M          19          1.027.5     X  -  X
               E           18          1.024
      Stop by Crash Cooling to 13 c @ ( From reaching 1.026  over 12 hrs MAX) .
   5          M          13          1.022
               E           10          1.022
   6         M           10          1.022   Send to the C . V and ON HOPS as above , THEN COOL TO 8 c
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   ?                         8           1.014
At 1.014 , send to a Bottling Barrel / Container and allow the temperature to rise to 14 c , Bottle at 1.013.75 - 1.013.5 and stand 1 week @ 13 c before cellaring for 1 month at 12 c , then 2 - 3 months at 6 - 8 c before Q.C `ing and enjoying  !! .

Cheers All  , and Happy Mashing !

Edd The Brew

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