Saturday, 30 March 2019

THOMAS USHER & Co ; 60/- I P A 1894

Thomas Usher & Co Ltd
The Park Brewery
St Leonard`s St
Edinburgh
Scotland

Thomas Usher and a business partner operated the Cowgate Brewery from 1831 and moved to the Park Brewery in 1860 and was registered as a limited company in March 1895 . In 1959 , the company was purchased by Vaux of Sunderland , with the brewery being operated by Lorrimer`s between 1976 to 1980 when it was purchased by Allied Breweries ; The Park Brewery `s last drop of beer was brewed in 1981 .
                                                Thomas Usher & Co     60  / -   I P A 
                                                            20 Th January 1894 
                                                                  Brew No : 21


Original Gravity: 1.055 Racking Gravity: 1.013 Final Gravity: 1.010  I B U : 52  A . B . V : 6  %

                                                                          MALT
Chevalier Pale Ale Malt                                                                                    37.5     %
Plumage Archer / Maris Otter Pale Ale Malt                                                    31.25   %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                                31.25   %

                                                                      MASHING
Brewing Liquor : Burtonise 
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 : 65 c @ Goods In - + 30 @ 2.415 L/Kg 
2 Nd  Mash Heat : 68.5 c @ + 30 - + 120 @ 0.585 L/Kg 
3 Rd Mash Heat  : 69.5 c @ 120 - + 150 @ 0.685 L/Kg 
At Taps , slowly open the Valve on the mash tun and SLOWLY pour any turbid 1 St Runnings over the top of the mash , and continue doing so and until BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
SPARGING : At Taps ( Clear Wort ) + 10 and at 70 c @ 3.385 L/Kg until an estimated last runnings gravity of  1.003 - 1.003.5 .

To Produce  X  Litres of Wort @ 1.037.5 - 1.037.75 


                                                                  SUGARS
No 1 Invert              9    %    - 1.005
No 2 Invert              3.5 %    - 1.003
                                   
                                                                    COPPER
A  1.5 Hour boil on Hops(Let Off - 90 - 0),with a 10 - 15 minute pre boil period                                    (AT A ROLLING BOIL)  LID / COVER OFF UNTIL Let Off - 20 Minutes .
At Let Off - 90 , add the first hop charge at 1.038 , 2 Nd @ Let Off - 60  at 1.039.5 - 1.040 ,
3 Rd @ Let Off - 25 at 1.049 and at 1.051 respectively . 
At Let off - 30 , add the No 2 Invert sugars and then at L/off -25, add the third charge of hops , then at L/Off - 15 , liquor back as required ( With Liquor Boiled 1/4 hr ) to 1.048.75 - 1.049 , and add  the No 1 Sugar , @ L/off - 10 , add the  copper finings  and stand half hour at Let Off before cooling to pitching heat and casting to the F.V .


                                                                   HOPS
1  St Charge  :  Goldings 16 IBU  , Keyworth Mid Season 6 IBU 
2  Nd Charge : Keyworth Mid Season 5 IBU  , Brewer`s Gold 5 IBU
3  Rd Charge :  Goldings ( @ 1.049 ) 14 IBU , Keyworth Mid Season ( @ 1.051) 6 IBU  

 
Racking Hops : Suggested : 4 g Each of French Fuggles and Goldings Per 25 Litre Length Racked Down .

                                                                   YEAST
Pitch  5.5 - 6 g Per Litre of a LIVE BARM / ACTIVE STARTER of an Edinburgh type yeast strain at 14.5 c and rouse at P + 12 and at every 10 hours until marked X --- X as below .
                                     
                                                   ATTENUATION PROFILE 
Day       Heat     Gravity          Remarks
P             14.5       1.055          
2  M       16.25     1.052
    E        18          1.047
3  M       19.25     1.042
    E        20          1.032 
4  M       20          1.026      X ---- X @ 1.019.75 
    E        19.5       1.019
5  M       16.5       1.015          skim 
    E        14.5       1.014.25     Skim 
6  M       14          1.014
    E        14          1.013    
7  E         14         1.013    Racking Weight 

At Day 7 , rack into barrel etc ON HOPS as above and stand for 4 - 5 days @ 14 - 14.5 c before cellaring for 1 month at 10 - 12 c , then add the barrel finings and roll well . Stillage for 1 week before Tapping and Venting ; allow 24 - 32 hours to condition before quality controll !!! 

BOTTLING : Take from the main F.V @ 1.020  and drop to a C.V  ON HOPS as above + 3 g on each variety , cool to 12 - 13 c and mature until at 1.013.25 , then allow to 13.5 - 14 c and bottle at 1.012.75 ; Stand for 1 week at 13.5 c before cellaring 1 month at 12 c , then an optional 1 - 2 months  at 8 - 10 c .


Cheers All , And Happy Mashing 

Edd The Brew 

With thanks to Ron Pattinson for sending me the original brewing record photos , 
and to The Labologist`s Society for the Label Photographs .



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