Monkey See , Monkey Brew

Saturday, 20 April 2019

WHITWELL MARK & Co Ltd : I P A 1938

Whitwell Mark & Co Ltd
The Old Brewery
Highgate
Kendal
Westmorland

                                                               INDIA  PALE  ALE  
East India Pale Ale Label 1930`s

                                                          Friday  10 Th March  1938
                                                                    Brew No : 16

Original Gravity : 1.044 Settler Gravity : 1.014 Racking Gravity : 1.011.75 Final Gravity : 1.009

                                                            IBU  :  34      A B V : 5  %

                                                                         MALT
Plumage Archer Pale Ale Malt                                                                            74     %
Chevalier Pale Ale Malt                                                                                       18.5  %

Malt Extract   (To Mash Tun )                                                            7.5  %  -  1.002.75
                                                                     MASHING
A Light - Medium Burtonisation of ALL Brewing Liquor
Thoroughly warm the Mash Tun with Very Hot Liquor to 1 - 1.5 " above the Plates / Filter Bed and Mash In as follows .
1 St   Mash Heat : 64 c at Goods In - + 20 Mins @ 2.575 L/Kg
2 Nd Mash Heat : 66.5 c at + 20 - + 120 @ 0.430 L/Kg
3 Rd Mash Heat : 68.5 c at + 120 - + 150 @ 0.865 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 running ; then cast to the copper .
SPARGING : At Taps ( Clear Wort ) = 0 + 5 / 10 and at 71 c and at a ratio of 3.860 L/Kg , until an estimated last runnings gravity of  1.002

To Produce X Litres of Wort @ 1.035.5 - 1.036.25

                                                                   SUGARS
COPPER : Glucose @ 15.5 % - 1.007

Primings : Candy Cane @ 1.002.75
                  Malt Extract @ 1.001

                                                                  COPPER 
A 2 Hour Boil , With the LID OFF for the 1 St Hour , add the Hop Charges as below .
 At Let Off - 30 , add the Glucose and Liquor Back with Liquor boiled 1/4 hr min to , 1.046 and make any final gravity adjustments @ L/Off - 15 to 1.042.75 and add Copper Finings @ L/O -10 .
Stand 1/2 hr @Let Off , then cool to pitching heat before sending to the Hop Back for a 1/4 - 1/2 hr Stand , then Cast to the F.V
                                                                    HOPS 
1  St Charge : East Kent Goldings ( 1 - 2 Y/o @ 3.5 % a/a MAX )  10 IBU @ 1.037  at L/off - 105
2 Nd Charge : Brewer`s Gold    18 IBU @ 1.042 at L/off -75
3 Rd Charge : East Kent Goldings 4 IBU , French Fuggles 2 IBU @ 1.044 @ L/off - 25
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 %
Racking Hops : Per 25 Litres racked down 7 g French Fuggles , 3 g Goldings

                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a YORKSHIRE SQUARE TYPE yeast strain as follows : 2.75 g Per Brl Litre @ 21 c and Rouse @ P + 18 and at every 6 - 8 hours until as marked
X --- X below .
                                                      ATTENUATION 
DAY     Hour     Heat     Gravity         REMARKS 
    1           P        15.5      1.044
               + 5       16.25       ----
    2       M  8       17.25    1.038.5
            Noon       18.75    1.032
             E    5      19.5       1.026
            E    10     20.5       1.021
   3       M    8      20.5       1.015.25 ( SKIM @ 1.016.25 )   X  ---- X
            Noon       20.5       1.014       TO SETTLER & COOL @ 1.014 / To Bottling C.V
            E     5      20           ------
            E    10     19.75      -------
   4       M    11     16         1.012.5
            E      11     14.75    1.010.5
   5       M     11     14.75    1.009.25
            E       11    14.75    1.009
   6      M       11    14.75    1.009
           E         11    14.75    1.009    Prime @ 7 M10
   7      M        10    14.5      1.012.75 
           E         10    15         1.012.5
   8      M        10    14.5      1.011.75    Rack To Draught Containers .
Rack onto Hops in draught containers as , above and stand @ 14 c for 5 days before cellaring for 3 weeks at 12 c  , then add the barrel finings and roll well  . Stillage for 1 WEEK before venting , Tap + 24 hours later and then allow 24 - 36 hours to condition before Q.C .
East India Pale Ale Label 1940`s


                                                                       BOTTLING
Take from the F.V as above and cool to 13 c ON HOPS as above . Condition at 12 - 13 c until at 1.009.75 , then drop to a seperate bottling vessel / barrel and prime up as above .
Bottle at 1.011.25 @ 14.5 c and STAND 1 WEEK @ 14 - 13.5 c before cellaring for 1 month @ 12 c.

Cheers All and Happy Mashing ,

Edd The Brew

Labels Courtesy of The Labologist`s Society .





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