Monkey See , Monkey Brew

Thursday, 19 September 2019

MORRELL & Co : BITTER 1889

Morrell & Co
The Lion Brewery
Oxford


                                                                        BITTER  ( B )
                                                              Friday 8 Th March 1889
                                                                      Gyle No : 107

  Original Gravity : 1.053 Racking Gravity : 1.012 Final Gravity : 1.009.5  I B U : 42 ABV : 5.25 %

                                                                         MALT 

Chevalier Pale Ale Malt                                                                                           100   %


                                                                  MASHING
PALE ALE LIQUOR .
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 : 64 c @ Goods In - + 20 Minutes @ 2.415 L/Kg
 2   Nd Mash Heat : 66 c @ + 20 - + 90 @ 0.585 L/Kg
 3  Rd Mash Heat : 68 c @ + 90 - + 120 @ 0.500 L/Kg
 4  Th Mash Heat : 70 c @ + 120 - + 150 @ 0.685 L/kg
At Taps ( + 150 ) Slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue to do so until a BRILLIANT / CLEAR WORT is flowing with consistency , then cast to the copper .

                                                                SPARGING 
At Taps ( CLEAR WORT POINT ONLY ) , Sparge at  75 c at 2.685 L/Kg until an estimated last runnings gravity of 1.003.5 - 1.004 . Then liquor back to 1.041 before boiling for 1/4 Hour .

     
                                                                  COPPER 
A 1 3/4 Hr Boil ON HOPS ( 2 HrTotal ) . Boil as above for 1/4 hr , with the LID OFF , before adding the first hops , then 2 Nd @ L/Off - 65  , 3 Rd at Let Off  - 25 Minutes . At Let off  - 15 , Liquor back as required to 1.051 and at L/Off - 10 , add the Copper Finings , stand 1/2 Hour at let off before casting to the Hop Back for a 1/2 Hour stand , then cool to pitching heat and send to the F.V .

                                                                    HOPS 
First Charge        @ 1.042 : OLD / STALE @ 1.2 % a/a MAX ; Goldings 6 IBU
Second Charge   @ 1.048 : Goldings 18 , Hallertau 6  IBU
Third Charge      @ 1.052 : Goldings 10 , Hallertau 2  IBU
Hop Back ( As a % of the WHOLE HOPS BILL Wt ) Goldings 6 %

RACKING HOPS :( Per 25 Litres of HOMEBREW racked down)  Goldings 10 g

                                                                  YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of eg WyeYeast 1187 at a ratio of 4.5 g /L @ 15 c
Rouse at Pitch + 12 and at every 8 - 10 hours until marked X --- X as below .

                                                         ATTENUATION
DAY      Hr      Heat       Gravity          REMARKS 
  1            P        15           1.053
  2            M      16.5        1.051  Double Rouse @ 4 Hrs apart .
                E       18            1.044
  3            M      19            1.040
                E       19.5         1.036
  4            M      20.5         1.030
                E       21            1.024
  5           M       20.5         1.020
               E        17.25       1.017 
  6           M       14            1.014 To Clearing Vessel / 2 Nd F.V @ 1.014
               E        15             1.010
  7           M        14           1.009.5 Prime to 1.012.5 With Candy Cane Sugar Solution
               E         13           1.012.25
  8          E           13          1.012   Rack to draught containers ON HOPS as above  , then stand at 14 c for 1 week before cellaring for 3 - 4 weeks at 12 c , then add the barrel finings and roll well , stillage for 3 days @ 12 c , then Vent , Tap + 24 hours later and allow 24 - 36 hours to condition before Q . C.

BOTTLING  :  Mature in the draught cask / container ON HOPS @ + 5 g  from the Clearing Vessel @ 1.014  and allow the temperature to 13 c  , AT 1.009.5 , prime to 1.013 and allow to  @14.5 c , Then Bottle at 1.012 ,IN AS BRIGHT / AS CLEAR A CONDITION AS POSSIBLE ,Stand for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C  .


With thanks to David Juler and the team at The Museum of Oxford  who kindly sent me the photos , and to the team at the Oxfordshire Archives where the Morrell`s records are located , Cheers Guys !!


HAPPY MASHING GUYS !! ,

Edd The Brew





















                                 

No comments:

Post a Comment

Thanks for your coments ; they`l be posted after approval by the blog author.