Wednesday, 17 April 2019

HISTORIC BITTER BEER RECIPIE

How Do All ,
                        To celebrate the release of this season`s Plumage Archer Pale Ale Malt by the top chaps at Warminster Malt , here`s a lovely Bitter Beer recipie based on a number of historic brewing records for you to try ; Hope you all enjoy brewing it , and I`d love to see pictures of the brewday and finished product , if you send me them and a bit of a story about the brewday and beer , I`ll happily do a post about it .


                                               HISTORIC BITTER BEER RECIPIE
Original Gravity:1.052 Settler Gravity:1.014 Racking Gravity:1.012.5 Final Gravity:1.010 - 1.009.75
                                                   I B U : 34                    A B V : 5.5  %

                                                                        MALT 
Plumage Archer Pale Ale Malt                                                                             80       %
Maris Otter Pale Ale Malt                                                                                     12.5    %
Amber Malt                                                                                                             7.5     %

                                                                    MASHING
A Pale Ale Liquor Profile
Thoroughly warm the Mash Tun with Boiling Liquor prior to Goods In to 1 - 1.5 " above the plates / Filter bed then Mash In as follows ;
1 St  Mash Heat @ : Goods In - + 40 at 65.5 c  @ 2.415 L/Kg
2 Nd Mash Heat @ : + 40 - + 120 at 67.5 c @ 0.485 L/Kg
3 Rd Mash Heat @ : + 120 - + 150 at 70 c @ 1.075 L/Kg
At Taps , slowly open the mash tun valve and return 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
At Taps ( Clear Wort ) + 5 - 10 Minutes at 72 c and at a ratio of 2.865 L/Kg until an estimated last runnings gravity of 1.003 - 1.003.25 .

To Produce X Litres of Wort at 1.042
                                                                       SUGARS
Copper : No 2 Invert Block ( Preference )                                    10  % - 1.005.2

PRIMINGS : Candy Cane  @ 1.002
                       Malt Extract @ 1.001
Make up a blended solution of both and prime as directed below in the attenuation and racking section .
                                                                        COPPER 
A  2 hour total boil time , with 1.75 ON HOPS ; Thus a 1/4 hr condensing boil , then start the clock on the additions of Hops as folows , with the Lid / Cover OFF for the first hour of the boil .
At Let Off - 30 , Liquor back to 1.044 and add the Invert Sugars ,
then @ L/off - 15 adjust the gravity to 1.051 and add the copper finings at L/off - 10 minutes . Stand 1/2 hour at let off and cool to pitching heat before casting to the Hop Back for a Half Hour stand before sending to the F.V and pitching with yeast .
                                                                             HOPS 
1  St Charge : French Fuggles @  10 ibu , Goldings 8 ibu  at Let Off - 105 @ 1.042.5
2 Nd Charge : Brewer`s Gold @ 10 ibu at Let Off - 60 @ 1.046
3 Rd Charge : Goldings @ 3 ibu , Tettnager @ 3 ibu  at Let Off - 25 @ 1.049.75 - 1.050
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 %


RACKING HOPS : Per Barrel   WOOD    Metal / Plastic   C . V/ Brewery Conditioned                            (Pref High Weald )   Goldings         3 oz                 1 oz                           3.5 oz
                               Tettnanger         1 oz                   1/4 oz                       1.5 oz
                        Brewer`s Gold          1.25 oz              1/2 oz                      1.75 oz


                                                                        YEAST 
Pitch with a good quality LIVE BARM / ACTIVE STARTER at 14.75 c with 4.25 g per barrel litre of wort and rouse at P + 8 and at + 14 before dropping to a second F.V after 1.002.5 - 1.003 of attenuation ; Rouse @ Drop + 16 hrs and at every 8 hours until marked X ---X as below .
Use either a Good Burton on Trent , or Yorkshire Square Type Yeast Strain .

                                                              ATTENUATION
  DAY    Hour    Heat      Gravity       REMARKS 
      1          P      14.75      1.052       
      2         + 24  15.5        1.049    Drop to a second F.V
                 E       17           1.042
      3         M      17.75      1.038
                 E       18.5        1.034
      4        M       19.25      1.029
                E         19.5       1.024
      5        M        19          1.019
                E          19         1.014   To the Settler  ( And C.V for Bry Conditioned Beers )
      6        M          16.5      1.011.25
               E             15        1.010
      7       M            14.5     1.010  prime to 1.013  in C.V FOR Br`y Cond : Rack to  trade casks for draught
                                                           C  .  V  / Maturation Vessel
Let into the C.V @ 1.014 as above ON HOPS as directed and mature at 13.5 c until at 1.010 , then prime and allow to condition at 12.5 c until at 1.010.75 , then cool to 8 c and transfer to the processing unit , cooling to 6 c as processing occurs , allow 72 hours at 6 c before cooling to 4 c and process and package after 48 hours at 4 c .
                                                                   DRAUGHT CASK 
Rack onto hops at 1.013 , per container type as given above and at 14 c , stand for 1 week at 13 c before cellaring for 3 weeks at 12 c ( Wood ) , 4 Weeks MIN : Metal/Plastic  ; Add Finings JUST PRIOR to delivery to the customer .
CELLAR : Stillage for 4 - 5 days MINIMUM before venting ,and use a breathable Hard Peg ; allow 24 - 36 hours to calm down before Tapping , replace the pegs as required and allow 36 hours after tapping before Q.C ; and then soft peg on service.

Cheers All , and Happy Mashing ,

Edd The Brew

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