Monkey See , Monkey Brew

Tuesday, 5 March 2019

JOSHUA TETLEY & SONS : CC X X LIGHT MILD ALE 1904

Joshua Tetley & Sons Ltd
The Brewery
Leeds
West Riding
Yorkshire

                                                            C C  X X  Light Mild Ale
                                         Wednesday  5 Th October 1904  :  Gyle No  : 6348
                                               I B U  :  26                         A . B . V :  6.5  %

Original Gravity : 1.057  Settler Gravity : 1.014.5 Racking Gravity : 1.011.5 Final Gravity : 1.009

                                                                        MALT
Chevalier Pale Ale Malt                                                                                     19.25  %
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc                                 27.25  %
Plumage Archer / Maris Otter Pale Ale Malt                                                     54.5    %

                                                                  MASHING
Liquor Profile : Soft / Mild Ale
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed , then mash in as follows ;
1  St Mash Heat  :  64.5 c at Goods In - + 30 minutes @ 2.415 L/Kg
2 Nd Mash Heat  : 64.5 c  at + 30 - + 90 @ 0.865 L/Kg
3 Rd Mash Heat  :  67.75 c at + 90 - + 120 @ 1.685 L/Kg
At taps , 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 cast to the copper .
SPARGING : At Taps ( Clear Wort ) + 10 @ 68.5 c at a ratio of 3.685 L/Kg until a last runnings gravity of  1.005 .

To produce  X  Litres of Wort @ 1.036 .
                                                                    SUGARS
No  3  Invert Sugar                                                                 16.75 % - 1.009.55

CARAMEL  @  0.21 G Per Barrel Litre (AT LET OFF )

                                                                COPPER
A 2 1/2 Hour boil , with the hops charged as follows : 1  St @ L/off -120 , 2  Nd : @ L/off - 90 and a third charge @ L/off - 30 .
Liquor back to 1.040 at L/off - 15 minutes and add the No 3 Invert , then add the copper finings at Let Off - 10 and stand 1/2 hour at L/Off, add the Caramel before cooling to pitching heat and casting to the Fermenting Vessel .

                                                                  HOPS
1  St Charge : Keyworth Mid Season 6 IBU , French Fuggles 6 IBU @ 1.038
2 Nd Charge : East Kents  3 IBU , Goldings 3 IBU , Keyworth Mid Season 2 IBU @ 1.042
3 Rd Charge : French Fuggles 2 IBU , Goldings 2 IBU , Keyworth Mid Season 2 IBU  @ 1.048

RACKING HOPS : French Fuggles 3.25 g , Goldings 3.25 g PER 25 - 30 Litres Racked .

                                                                 YEAST
Pitch 5.5 g Per Barrel Litre of a LIVE BARM / ACTIVE STARTER  at 16 c ; of either of the following reccomendations : White Labs :  WLP 037 (Yorkshire Square Type)
                                                          Wye Yeast :   1469 ; West Yorkshire Ale 
Rouse at pitching + 10 and drop to a second F.V as below , then rouse @ Drop + 12 hrs and at every 8 hours until marked X  -  X as below .
                                                          
                                                            ATTENUATION PROFILE
DAY        Hour      Heat       Gravity             REMARKS 
   1           Pitch        16          1.057
   2             E                          1.054  Drop to a second F.V
   3           M 6          17       
                E  2          18   
                E  7                        1.039
                E 10          19
   4           M 6          20.5       1.027.75
                E  2                        1.020.5
                E  8                        1.017.5
                E  10        19.5
   5          M  6          19          1.014.5 Drop to settler
              Noon          18.5       1.012.5
                E 10         18          1.011.5
    6          M 6          16.5       1.011.5
                Noon        16          1.011.5
                E  10         15.25     1.011.5   Rack to container On Hops .
After racking to containers , stand at 14 c for 1 week before cellaring for 2 - 3 weeks at 12 c , then add the barrel finings and roll well ; Stillage at 12 c for 1 week then tap & vent , allow 24 - 36 hours to condition before Quality Control ! .

Cheers All & Happy Mashing ,

Edd The Brew .







No comments:

Post a Comment

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