Thursday, 4 April 2019

J R DODSON & SON AK ALE 1936

J . R Dodson & Son
The Brewery
Nelson
New Zealand
Dodson`s A K ALE Label , Probably ,
Pre Great War 

                                                                      A  .  Ale
                                                                  19 Th May 1936
                                                                    Brew No : 23
         Original Gravity: 1.056.5 C.V Gravity: 1.012 Bottling Grav : 1.010 Final Grav: 1.008.5
J . R Dodson & Son`s Brewery
Nelson , Late 19 Th - Early 20 Th Century

                                                                         MALT
Pale Ale Malt                                                                                                           91.15  %
( Gladfield  in N.Z - Australia )
Crystal Malt   ( Med Colour)                                                                                      4.3    %
Malt Extract                                                                                                                0.75  %
Melanoidin Malt ( Ex Weyermann Malt )                                                                   1.4   %
or , Gladfield`s Red Back Malt .

Sugars To Mash Tun :    2.4  %  -  1.001.4 - 1.001.5
                                                                    MASHING
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 : 66.5     c at Goods In - + 40 Minutes @ 2.415 L/Kg 
2 Nd Mash Heat : 67.75  c at + 40 - + 125 Minutes @ 0.405 L/Kg 
3 Rd Mash Heat : 67.75  c at + 125 - + 140 Minutes @ 1.075 L/Kg 
At Taps , return any turbid 1 St runnings over the Mash and continue to do so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
     
                                                               SPARGING 
Times taken from setting Taps  @ + 140 Minutes ( At Clear Wort ) 
FROM     -               TO                 TEMPERATURE                           RATIO
T + 25/30               T + 60                         70 c                                     0.780  L/Kg
   + 60                          120                          "                                        0.650    
At Taps + 120 , Stop Taps and underlet sparge / raise the goods temerature to 70 c at 1.075 L/Kg 
until Taps + 150 Minutes ; then at Taps + 180 , repeat the steps as per the end of the Mashing Process/ 1 St Taps  and  OVERLET sparge as per below .
 2  Nd Taps at + 180 
T +  185                 +  210                          70 c                                    0.780  L/Kg
T +  240                 +  280                           "                                        1.255  L/Kg
T +  280    -  Last Runnings @ 1.003.75    70 c                                   0.270  L/Kg 
1 St Runnings @ 1.082.5  -  Last @ 1.003.5 - 1.003.75 ( Estimated ) 
        
To Produce  X  Litres of Wort @ 1.040.5 
Dodson`s Newspaper Ad 1930`s
                                                            COPPER   SUGARS 
No 2 Invert                                                                                    7.25  %  -  1.004

N.B : Add the Malt Extract to the No 2 Invert Charge in the Copper .
                                                     
                                                                  COPPER                                                  
A 2  Hour boil on Hops , with a 10 - 15 minute pre Boil , thus a total time of up to 2.25 hrs .
Add the No 2 Invert @ Let off - 30 after liquoring back to 1.050.75 
                                       ( With Liquor boiled 1/4 hr Minimum ) 
At Let off , stand the copper 1/4 Hour before cooling to pitching heat and sending to the Hop Back for a Half Hour Stand , then cast to the Fermenting Vessel .
                                                                      HOPS 
1  St   Charge @ Let Off - 120 @ 1.041 : Cluster / Keyworth Mid Season    6  IBU
2  Nd  Charge @ Let Off - 60  @  1.046 : French Fuggles 11 , Goldings 11  ,
3  Rd  Charge @ Let Off - 15  @ 1.055 :  Goldings  20 IBU
HOP BACK : Goldings @ 15  % of the whole weight of the Hop Charges .

                                                                    YEAST 
Pitch  4.2 g per Brl Litre of a LIVE BARM / ACTIVE STARTER of a BURTON on TRENT type yeast strain @ 15 c and rouse at pitching + 12 hours and at every 8 hours until 1.022.25 , then drop to a second F.V and rouse @ Drop + 12 and at every 6 - 8 hours until marked X --- X as below .
                                                            ATTENUATION
DAY      Hour       Heat       Gravity          REMARKS 
   1            P           15           1.056.5  
   2       + 12.75      16           1.055.5   1 St Rouse 
            + 23.75     17.75       1.045.5
            + 27.25     18.5          
            + 31.75     19            1.035          X --- X @ 1.031.5 
   3       + 38.25     18.5         1.026.25
            + 41.25     19            1.025.5
            + 44.25     19.75       1.022.25   Drop to a Second F.V as above .
---------------------------------------------------------------------------------------
   4      + 50           20            1.015
           + 62           17.75       1.012   Drop to Maturation Barrel 
   5      + 74           16.5         1.010
          +  80           15.5         1.009.25   
          +  88           15.25       1.009
6        + 104          14.75       1.008.75   
          + 110          14.75       1.008.5
          + 120          14.75       1.008.5   
After day 6  lower the temperature to 13.5 c and prime up to 1.010.5 with priming sugars @1.150 , allow the temperature to 14 - 15 c  and bottle once the gravity has dropped to 1.010 @ 14 - 15 c ; Stand the bottles for 1 week at 14 - 13.5 c before cellaring for 3 - 4 weeks at 12 - 13 c  before cracking open a bottle and enjoying !!

Cheers All , and Happy Mashing 

Edd The Brew 
CREDITS : To Steve over on`t Twitter thingy for sending me the original brewing record photo and for tweeting the  picture of the Dodson`s newspaper  Advert from the 1930`s , from @paperspastnz  .
To :    theprow.org.nz for the old photo of Dodson`s Brewery In Nelson .
To :    The New Zealand Museums Service for the Picture of the Dodson`s A K Ale label 
   Cheers Guys !!





2 comments:

  1. Cheers Edd, I should note that Gordon Strong originally photographed (and tweeted) the log, I just dug it up and made sure you saw it. Hopefully this is the first of many historical NZ beer recipes.

    ReplyDelete
  2. Thanks for the Exta Info mate , Appreciated , and I certainly hope it`s the first of a goodly few ,
    Cheers
    Edd

    ReplyDelete

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