Tuesday, 19 March 2019

MAPPIN`S (MASBORO` OLD BREWERY) Ltd S.B 1937

Mappin`s Masborough Old Brewery Ltd
The Brewery
Greasborough Rd
Rotherham

The brewery was founded in the 1840`s by John N Mappin , and was registered as a limited company in October 1885 , and remained independent until 1954 when the brewery was purchased by ,
William Stones Ltd of The Cannon Brewery , Sheffield ; with brewing ceasing in the following year .

S  .  B       4 Th April 1937   Brew No : 102
                    Original Gravity  Racking Gravity  Final Gravity  I B U  A . B .
                            1.045                1.011.5                1.009           30        4.5 %
                                                                       MALT
Chevalier Pale Ale                                                                                           30 %
Plumage Archer Pale Ale / Pale Ale Malt                                                       30 %
Maris Otter  Pale Ale                                                                                       30 %
Crystal Malt                                                                                                       3 %
Flaked Maize                                                                                                     7 %

BREWING LIQUOR : Burtonise all brewing liquor .
                                                                 MASHING
Thoroughly warm the mash tun with BOILING liquor to 1 - 1.5 " above the Plates / Filter Bed before mashing in as follows ;
1   St Mash Heat @ Goods In - + 30 Minutes at 2.370 L/Kg @ 147 / 64 c
2  Nd Mash Heat @ + 30 - + 120 Minutes at 0.515 L/Kg @ 152 / 66.5 c
3  Rd Mash Heat @ + 120 - + 150 Minutes at 0.985 L/Kg @ 158 - 70 c
At Taps ( + 150 Mins) , SLOWLY open the valve on the mash tun and pour (Slowly) 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 :
1  St  Sparge Heat : 160 / 71 c at Taps ( Clear Wort Pt ) + 5 / 10 Mins - Taps + 60 @ 1.225 L/Kg
2  Nd Sparge Heat : 156 /  69 c at + 65 - Last Runnings Gravity of 1.003.5  @ 1.895 L/Kg .

To Produce X Litres of Wort @ 1.033 ( Liquor back as required to 1.032.5 and Boil a min of  15 minutes before the Fist Hop Charge .
                                                                            SUGARS
No 3 Invert Block @ 12 % - 1.005.5
Malt Extract    ( Added to the Mash )     2.5 % - 1.001.125
Priming Sugars   ( Brewer`s Priming Sugar / Candy Cane Solution )     1.003                                       
                                                                            COPPER 
A 1 3/4  HOUR boil on Hops , with charging as follows ; 1  St @ L/Off - 90 @ 1.033
2  Nd Charge @ L/off - 55 Mins @ 1.036 , 3  Rd Charge @ L/Off - 20 @ 1.045 .
At Let Off - 25 , liquor back with Liquor Boiled 1/4 hour minimum ; to 1.039.5 and add the Sugars
 as above ; then at Let Off - 12 , make final L/Bk gravity adjustments with liquor as above and add the copper finings at L/Off - 10 . Stand the Copper 1/2 hour @ L/Off , cast to cooling and and send to the HOP BACK for a 1/2 hour stand . ( Hop Back Additions as a % of the whole weight of the bittering hops grist )
                                                                     HOPS
First Charge : Goldings @ 10 Ibu
Second Charge : French Fuggles @ 8 IBU , Goldings 4 IBU
Third Charge   :  Keyworth Mid Season @ 8 IBU
HOP BACK : 3.5 % Each of Goldings and Keyworth Mid Season

Racking Hops : 7 g Per 25 Litre Length Racked down of Savijnski Goldings .

                                                               YEAST
Pitch 2 g / Brl Litre of A LIVE BARM / ACTIVE STARTER  of a Yorkshire Square Yeast Strain at 17 c and rouse @ P + 12 - 14 Hours and at every 8 hours until marked X ---- X below .

                                                           ATTENUATION
DAY       Hour   Heat    Gravity                                     REMARKS
   1             P        17        1.045     R @ + 12 - 14
   2           E 7      17.25    1.041
   3          M 9      17.5   
              M 12     17.75    1.037
              E  2       18.25 
              E  5       17.75    1.032
              E  8       18       
   4        M  7       18.5      1.020
             M 12      18.75 
          E 2:30       19     
          E    5         19        1.015  stop Grav ( X --- X)
  5       M 9          18.5     1.012    To Racking Vessel
  7                        15        1.009     
  8       M             14        1.009  (Allow 24 hours , constant @ 14 - 13 c @ 1.009 before priming)
  9       M             13.5     1.012
          eve            14.25   1.011.5 Racking Gravity , Stand 1 wk @ 13.5 c
Mature on hops as above for Two - Three weeks @ 12 c before adding the barrel finings and Stillage for TWO WEEKS before broaching the cask , allow 38 hours to condition after venting before Tapping , then + 24 before Q.C !!
BOTTLING : Stop in the main F.V @ 1.016 by cooling to 13 c over 24 hours and drop to a maturation vessel , allow to condition ON HOPS as for draught until @ 1.009.25 and prime up by 1.003.25 and bottle @ 1.011.25 @ 14.5 - 15 c and stand 1 week @ 14 c before cellaring for 1 month at 12 c before enjoying .

Cheers All & Happy Mashing ,

Edd The Brew

With fullsome thanks to the Yorkshire historian who kindly sent me the records , Cheers !!
             

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