Monkey See , Monkey Brew

Sunday, 14 April 2019

CHARLES ROSE & Co Ltd : A . K BITTER BEER 1897

Charles Rose & Co Ltd
The Old Brewery
Malton
North Riding
Yorkshire

                                                                         
                                                                      Bitter  Beer
                                                                    Brew No : 116
                                                          Friday 24 Th December 1897

                 Original Gravity: 1.051.5 Racking Gravity : 1.014.5 Final Gravity : 1.010.75
                                   IBU : 42                                  A B V : 5.25 %

                                                                        MALT
Plumage Archer / Maris Otter Pale Ale Malt                                                            85.75  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                                        14.25  %

                                                                     MASHING
Light Burtonisation of ALL brewing Liquor .
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     c  at Goods In - + 35 Mins @ 2.385 L/Kg 
2 Nd Mash Heat :65.5   c at + 35 - + 90 @ 0.360 L/Kg 
3 Rd Mash Heat :67.75 c at + 90 - + 120 @ 1.170 L/Kg 
At taps , slowly open the mash tun valve and pour slowly over the mash , any turbid 1 St runnings and continue to do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .
                                                                    SPARGING 
At Taps ( Clear Wort ) , sparge with Liquor as follows ;
1  St Sparge @ T + 10 @ 1.170 L/Kg at 71 c
2 Nd Sparge @ T + 35 @ 1.170 L/Kg at 74 c
3 Rd Sparge @ T +  70 @ 0.975 L/Kg at 70 c
Until a last runnings gravity of 1.006.5 - 1.006.75
To produce  X  Litres of Wort @ 1.040
                                                                         SUGARS
No 1 Invert                                                                             5.63 % - 1.003
Glucose                                                                                   5.63 % - 1.003

                                                                      COPPER
 At Wort in copper , adjust the gravity DOWN to 1.037.5 with TREATED LIQUOR , BOILED 1/4 HOUR ONLY , then boil 1/4 hour , thus a total boil time of 2:15 / 2.25 hours ; then at Let Off - 20 , liquor back to 1.046 - 1.045.75 and add the No 1 invert ; then@ L/off - 10 , add the copper finings , and the Glucose at L/off - 5 .Stand 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back for a half hour - 3/4 hour stand before casting to the Fermentation Vessel .
                                                                     HOPS 
1  St Charge : Fuggles 18 ibu @ 1.038  at Let Off - 120
2 Nd Charge : Goldings  6 ibu , Brewer`s Gold 4 ibu , Hallertau 3 ibu @ 1.042  at Let Off - 70
3 Rd Charge : French Fuggles 5 ibu , Goldings 6 ibu @ 1.046 at Let Off - 25 
HOP BACK : ( As a % of the whole of the bittering hops weight )
Goldings                6 %
Brewer`s Gold       6 %
Hallertau                8 %

                                                                    YEAST    
Pitch 3.5 g Per Barrel Litre of Wort of A LIVE BARM / ACTIVE STARTER of a YORKSHIRE type yeast strain ,at 15 c and ROUSE at pitch + 5 - 8 hours and at every 8 hours afterwards , until marked X --- X as below .                               
                                                            ATTENUATION PROFILE
DAY       Heat      Hour     Gravity 
   1          15          e 3          1.051.5
   2          16          e 6          1.043
   3          18.75    m 6          1.034
               18         m 12        1.029.5
               18.5       e  6         1.025
   4          19         m 2          1.021
               19         m 10        1.017    X --- X
               19         e  8           1.015.5
    5         17         e  8           1.015.25
    6         15         e  8           1.015
    7         14.5      e  8           1.014.75
    8         14.75    e  8           1.014.5       Send to settler @ 1.014.5 AND FINE AFTER 24 HOURS .
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Allow to condition in a settler / Second F.V @ 14.25 c until at 1.013.75 and lower to 12 c .
BOTTLING : Bottle at 13.5 c @ 1.013. 25 , stand for 5 days @ 13.5 - 14 c then cellar for 4 WEEKS @ 12 c before Quality Controling a top notch Victorian session Bottled Beer .

Cheers All ; and Happy Mashing

Edd The Brew

EDIT : I`ll be posting another two versions of this beer from the  mid - late 1890`s up on here in the near future; There`s a substantial number of differences ; Adjunct use being one !!


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