Sunday, 14 April 2019

JOSHUA TETLEY & Sons : X X MILD 1844

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire
                                                                      X   X  Mild Ale 

                                                                    1 St October 1844

Original Gravity :1.069.5  Settler Gravity :1.024 Racking Gravity: 1.022.25 Final Gravity :1.019.25
                                               IBU  :  26          A  B  V  :  5.25 - 5.5 %

                                                                            MALT
Chevalier Pale Ale Malt                                                                                         40  %
Weyermann Vienna Malt                                                                                        60  %

                                                                        MASHING
A Mild Ale Liquor Profile
Thoroughly warm the Mash Tun to 1 - 1.5 " above the Plates / Filter Bed and Mash In as follows ;
1  St Heat : 64 c At Goods In  until + 40 minutes @ 2.290 L/Kg
2 Nd Heat : 67.25 c At + 40 - + 120 Minutes @ 1.440 L/Kg
At Taps ( + 120 ) , Slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash ( SLOWLY ) , and continue doing so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .
                                                                      SPARGING 
At Taps + 5 / 10 ( From Clear Wort Point ) at 2.865 L/Kg @ 76 c and continue until an estimated last runnings gravity of 1.009.25 .

To Produce X Litres of Wort @ 1.062

                                                                        COPPER 
After the runnings from the tun have dropped to 1.009.25 as above , shut off the M/T valve and Liquor back to 1.055 with BOILED LIQUOR ( 1/4 Hr Minimum) and Boil SHARPLY for 15 minutes before adding the first hop charge as below ; Boil with the LID OFF for at least 1 Hour ON HOPS , putting back on @ Let Off - 30 .
A 1 1/2 Hour Boil ON HOPS , At Let off - 20 , make any final gravity adjustments to 1.067.25 and add the Copper Finings @ L/off - 10 . Stand the copper 1/2 Hour at Let Off before casting to the Hop Back for a 1/2 - 3/4 hour stand before cooling to pitching heat and casting to the F.V

                                                                         HOPS 
1  St  Charge : @ L/off - 90 At 1.055.5 :
Saaz 3 ; Goldings ( Aged @ 3.5 % a/a MAX ) 6 , Keyworth Mid Season 6   IBU`s

2 Nd Charge : @ L/off - 25 At  1.065.5 - 1.066
East Kents  6 , Keyworth Mid Season 5  IBU`s

HOP BACK ( As a % of the whole of the Copper Hops weight )
Saaz / Hallertau @ 4 % ,  Goldings @ 4 %

RACKING HOPS : Per 25 Litres Racked Down : 4 g Each of  Hallertau / Saaz & Goldings .


                                                                 YEAST
Pitch with 4.2 g Per Brl Litre of A LIVE BARM / ACTIVE STARTER , of a YORKSHIRE SQUARE TYPE YEAST STRAIN ,at 17.75 c and rouse @ P + 8 hours and drop to a second F.V after 1.002.5 of gravity loss through attenuation . Rouse @ Drop + 8 - 10 hours and at every 6 - 8 Hours afterwards until marked X --- X as below .
                                           
                                                       ATTENUATION  PROFILE 
DAY   Heat      Hour    Gravity       REMARKS 
   1     17.75       E  7    1.067.75 
   2     17.75      M  7    1.065      Drop to Second F.V as above
          17.75      E   7    1.055
  3      19           M  7    1.041
          19           E   7    1.034.5
 4       18.5       M   7    1.032.5
          18.25     E    7    1.030          X --- X @ 1.031
 5       19          M   7    1.027.75   Cool to 13 c RAPIDLY and drop to Settler .
 6       13          E    7    1.024.5
 9       14.5       M   7    1.022.25 - 1.022  Racking Gravity & Point .

                                                                 RACKING 
As above , @ 1.022.25 - 1.022 @ 14.5 c ; add the Racking Hops in the cask , then stand for 5 days @ 13.5 c before cellaring for 2 - 3 weeks at 12 - 13 c  ; then add the barrel finings and Roll Well , Stillage for 1 week before venting . tap + 24 - 36 hours later then allow 2 - 3 days to condition @ Cellar Temp ( 12 c ) before Q.C .

Cheers All  and Happy Mashing ;

Edd The Brew

With thanks to Peter Dickinson for the Label Photo`s .


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