Saturday, 18 May 2019

CLARKSON`S OLD BREWERY ; BARNSLEY BEST BITTER 1956

Tennant Brothers Ltd
Exchange Brewery 
Bridge St 
Sheffield
Yorkshire

This beer was brewed by Tennant Bros shortly after their takeover of Clarkson`s in 1956 , and was only brewed for a short time before dissapearingfrom the brewing records later on .

BREW DATE :                                                                 5 Th November 1956
                Original Gravity :1.037.5    Racking Gravity :1.007.75     Final Gravity : 1.005.5 
                  
                                                         IBU: 32                           A B V : 4  % 
                                                        
                                                                         MALT                                    

Marris Otter Pale Ale                 35..75 %           Pale Ale               17 %
Mild Ale Malt                             43.25 %            Flaked Maize          4 %
                                                    
                                                                      SUGARS

Malt Extract                    1.5 %    = 1.000.56                 No 1 Block Invert    4  % = 1.001.5 
No 2 Block Invert           7.25 %  = 1.002.75 ( R + )     Lactose  @ .17 g per Litre
                                                                                              Lactose@ Let off - 5 
                                                    MASHING & SPARGING

Liquor Profile : Light Burtonisation  ; 
Thoroughly warm the mash tun with VERY HOT liquor before mashing in as follows , 
The mash temperature should , be 63.5 C at the ratio of  2.635 L/Kg , and for a Two hour mash ,  then raise the temperature to 66.5 C at  1.455 L/Kg at the + 120 minute mark , and allow a 35 minute stand and  slowly open the M/T Tap at + 155 Minutes @ Taps  then return any turbid 1 St runnings over the top of the mash until a BRIGHT AND CLEAR WORT is flowing with consistency , then cast to the copper . 
SPARGING : At Taps + 5 - 10 ( Clear Wort Point) @ 74 C @ 3.000 L/Kg , until the last runnings @ 1.003.5 - 1.002.75 
To produce X Litres of Liquor @ : 1.038 
                                                                            COPPER 
Liquor back in the copper as required with Boiled treated Liquor , and do not oversparge .
 A 2 hour boil , 1St Charge @ Let Off - 90 @ 1.041 , Second Charge @ Let Off - 65 @ 1.045               3 Rd @ Let off - 20 . Liquor Back  Minutes .add the copper finings (12 – 15 g) @ Let Off - 10 Mins; then at Let Off , stand the copper 1/2 hour before cooling to pitching heat and sending to the F.V 
                                                                            HOPS     
1 St    Charge :  French Fuggles  12  IBU 
2 Nd  Charge  : Goldings            10  IBU
3 Rd  Charge  : French Fuggles 5 IBU , Goldings 5 IBU                  
Racking Hops : 4 g (Max) of French Fuggles , 4 g Goldings 
                                              
                                                                     YEAST                                                                               Pitch with 3.25 g Per Barrel Litre @ 15 C  and allow up to a top heat of 19.5 C before bringing down to 17.75 C , rouse 12 hours after pitching and at every 8 hours until 1.010 . Then reduce to 14.5 C over 1 day , and send to a settler at 1.009  , Prime up with as below @ P.G + 1.000.5 , and allow X days rest 14 C for two days prior to racking .
                                                       PRIMING  , RACKING ETC 
 Candy Sugar @ 2.65 % of O.G  Dextrose Monohydrate @ 2.65 % of OG  (@ 1.038 ) 
Caramel     @ 1 g/l Make up the primings , and add them to the F.V @ 1.005.5 , bringing up to racking gravity + ½ a degree , and allow say 12 - 24 hours @ 14 C with the primings in before transferring to a barrel and adding the Racking Hops as above, and stand for three days before maturing for 1.5 weeks @ 12 C , add the barrel finings and roll well . Stillage for 1 week before  Tapping & Venting / releasing excess pressure , allow to develop for 24 - 36 hours before Q.C .

Cheers All & Happy Mashing ,
Edd The Brew 

Label Photos courtesy of The Labologists Society .                         


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