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