Monkey See , Monkey Brew

Sunday, 21 April 2019

DUTTONS of BLACKBURN BITTER 1967

Dutton `s Blackburn Brewery Co Ltd
The Salford Brewery
Bow St
Blackburn
Lancashire
Dutton`s Brewery
From chorleyinnsandtaverns.blogspot.com


                                                                           BITTER
                                                         Tuesday 3 Rd October 1967
                                                                   Brew No : 594 B

Original Gravity : 1.036.5  Racking Gravity: 1.009.25 Final Gravity: 1.006.5 IBU:32  A B V : 3.75 %

                                                                           MALT       
Maris Otter Pale Ale Malt                                                                                      50   %
Plumage Archer Pale Ale Malt                                                                               50  %


                                                                        MASHING
A Pale Ale Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed at Goods In ; then Mash In as follows ; for a ONE HOUR MASH ( After stabilising Mash Heat as below)
  1  St Mash Heat : 64.75 c At Goods In @ 2.485 L/Kg
At Taps , slowly open the valve on the tun and return any turbid  1 St Runnings over the top of the mash and , continue doing so until a BEIGHT AND CLEAR WORT is consistently running ; then cast to the copper .
                                                                    SPARGING
At Taps ( Clear Wort ) + 5 minutes , and at 68.5 c @ 5.420 L/Kg until a last runnings gravity of ,
1.002   ( 1.080.5 - 1.002 )

To produce X Litres of Wort @ 1.033.5

                                                                      SUGARS
No 2 Invert                                                                        6.5 % -  1.002.25
No 1 Invert                                                                        7    % -  1.002.5
Lactose ( PER 25 LITRES @ L/off - 5 ) =   1 g - 1.25 g MAX .


                                                                       COPPER
A One Hour Boil On Hops ; with a 15 minute pre boil with the Lid Off , Hops charged as below .
At Let Off - 30 , Liquor Back to 1.034 and add the No 2 Invert @ L/off - 30 Mins , then @ L/off - 15,
L/Back to 1.032.75 and add the No 1 Invert , adding the copper finings @ L/off - 10 , make any final gravity adjustments at the same time to 1.035.25 . Stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a 1/2 - 3/4 hour stand ; then Cast to the F.V .
                                                                         HOPS 
1  St  Charge  :  @ 1.034   ;  Northern Brewer  10  IBU    East Kents   7 IBU   AT L/Off - 60
2 Nd Charge  :  @ 1.036   ;  French Fuggles  8  IBU  AT L/off - 40
3 Rd Charge  :  @  1.036.5 Brewer`s Gold 3 IBU , Goldings 4 IBU  AT L/off - 25
Hop Back : As a % of the whole of the bittering hops weight
                    French Fuggles  6 %    Brewer`s Gold 4 %
RACKING HOPS : French Fuggles 4 g , Saaz 4 g Goldings 2 g MAX , PER 25 Litres Racked Down.


                                                                     YEAST
Pitch 1.7 g per Barrel Litre of A LIVE BARM / ACTIVE STARTER at 17.25 c , Rouse @ P + 8 and AT +14 AND + 24 ; drop to a second F.V after 1.004.5 of loss through attenuation . Rouse at Drop +8 hrs and at every 8 until marked as thus : X --- X .
                                                            ATTENUATION
DAY      Hour      Heat      Gravity        REMARKS
   1           P          17.25      1.036.5 
   2           M         18.25      1.033.75
                E           19           1.032     Drop to 2 Nd F.V
   3          M           20.25      1.026
               E            20.5        1.020
   4          M           20            1.015       X  ---  X
               E            19.5         1.010.5  Drop to Settler @ 1.012
    5         M           17            1.009.5    skim
               E             15            1.006.5
     6        M            15            1.006.5
      7       M            14.5         1.010.5
               E             15            1.010
      8       M            14.5         1.009.25  Racking Point & Gravity etc .

At 1.009.25 , @ 14.5 c , rack ON HOPS to containers and FINE on Racking , Stand for 5 days @ 14 c before cellaring for 2 weeks @ 12 c , stillage for 1 week @ 12 c before venting , Tap + 24 hrs later , allow 24 hours to condition and settle then pour a pint of a nice thirst quenching northern bitter .

Labels courtesy of The Labologist`s Society unless otherwise stated .

 

   

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