Monday, 29 April 2019

HENRY BENTLEY & Co Ltd X MILD ALE 1893

Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                                         X   MILD   ALE 
                                                            Thursday  31 St January  1893
                         Original Gravity : 1.046  Racking Gravity : 1.018.75 Final Gravity : 1.016 
                                                      I B U : 26                  A B V : 4.75  %

                                                                          MALT 
Chevalier Pale Ale Malt                                                                                42.5  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                            42.5  %
Maris Otter Pale Ale                                                                                      15    %

                                                                     MASHING
A Mild Ale Liquor Profile .
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 : 66 c At Goods In - + 20 Minutes @ 2.865 L/Kg
2  Nd Mash Heat : 70 c At + 70 - + 105  Minutes @ 0.685 L/Kg
3  Rd Mash Heat : 68 c At + 105 - + 135 Minutes @ 0.865 L/Kg
At the end of the mash ( + 135 Mins ) , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is running consistently , then cast to the copper .
                                                                 SPARGING
At Taps + 10 ( Clear Wort ) , give the first sparge as follows ;
1 St   Sparge : @ T +10  - T + 60 ,At 70 c @ 1.000 L/Kg
2 Nd Sparge : @ T + 70 - Until a Last Runnings Gravity @ 1.002.5 @ 2.865 L/Kg

To Produce  X Litres of Wort @ 1.032 .

                                                                  SUGARS 
No 3 Block Invert                                                                  28.5 %  -  1.013
@ Copper Up  + 15 Mins = Add 1.003 of the Sugar Portion to make up the gravity to 1.036
Add the rest of the sugars as directed below .

                                                                  COPPER 
A TOTAL BOIL OF 2 HOURS , Boil 1/2 hour with the LID OFF ,   add the 1.003 of No 3 @ Boil + 15 mins , and the 1 St Hops @ Let Off - 90 mins , 2 Nd Charge @ L/Off - 40 Mins and a Third Charge @ L/Off - 20 Mins .
At Let of - 25 , Liquor back to 1.033.5 with Liquor Boiled 1/4 hour min , and add the rest of the sugars , then at Let Off - 15 , make final gravity adjustments to 1.044.5 and add the copper finings @ Let Off - 10 mins . Stand the copper 1/2 hour at Let Off before cooling to pitching heat and , casting to the Hop Back for a 1/2 hour stand , then send to the F.V .
                                                                       HOPS
1 St   Charge : @ 1.036 = French Fuggles 5 IBU
2 Nd  Charge : @ 1.041 = Keyworth Mid Season 11 IBU
3 Rd  Charge : @ 1.044 = Goldings  6 IBU
                                          Keyworth Mid Season  2 IBU
HOP BACK : As a % of the whole of the bittering hops charge weight .
                           @ 1.046  :  3 % of Each Variety of Bittering Hop , 9 % in total .

                                                                     YEAST 
Pitch with 2.75 g per brl Litre of Wort , of a LIVE BARM / ACTIVE STARTER , Yorkshire Square type yeast strain , at 15.25 c and ROUSE @ P + 12 hours and at every 6 - 8 hours until marked
X --- X below .

                                                             ATTENUATION
DAY       Hour       Heat        Gravity                 REMARKS 
   1              P          16           1.046            Drop to a second F.V @ 1.002.5 of  gravity loss through
   2             M         16.5        1.044            Attenuation ; At  1.044
   3             M         16.5        1.037.25 
                  E          17.25      1.034.5         
   4             M         18.5        1.030      X --- X @ 1.028 - 1.027 .
                  E          19.5        1.025     
   5             M         20           1.021
   6             M         18.5        1.019.5
   7            M          16.5        1.019
                 E            15           1.018.75
   8             M          14.5        1.018.75     Racking Weight & Point .

Rack at 14.5 - 15 c @ 1.018.75 and stand at 14 c for 4 - 5 days before cellaring for 2 weeks ;
At : 10 - 12 c , then add the Barrel Finings and Roll Well ; stillage for 56 hours before venting for 24,
Then Tap and allow 24 - 36 hours to further condition before Quality Control .

Cheers All , and Happy Mashing ,

Edd The Brew






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