Monkey See , Monkey Brew

Wednesday, 2 October 2019

HENRY BENTLEY & Co Ltd : PALE ALE 1894

Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                                     PALE  ALE  
                                                    Thursday  18  Th  January  1894

Original Gravity : 1.056  Racking Gravity : 1.020 Bottling Gravity : 1.019.75 Final Grav : 1.017.25
                                                           I B U : 50   A B V : 6.5 %

                                                                      MALT
Chevalier Pale Ale Malt                                                                                 40  %
Plumage Archer Pale Ale Malt                                                                      40  %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                      20  %

                                                                  MASHING
A Burton on Trent Liquor Profile .
Thoroughly warm the Mash Tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed , then mash in as follows ;
1  St Mash Heat : 68 c At Goods In - + 40 @ 2.865 L/Kg
2 Nd Mash Heat : 68 c At + 40 - +105 @ 0.685 L/Kg
3 Rd Mash Heat : 67 c At + 105 - + 135 @ 0.685 L/Kg
At Taps ( + 130 Minutes ) , 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 BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .

                                                               SPARGING                               
Sparge at Clear Wort Point +10 Minutes @ 68 c and at a ratio of 3.415 L/Kg , until a last runnings gravity of 1.002.5 ; this to give X Litres of wort @ approximately 1.034 - 1.035 , then Liquor Back in the copper with TREATED LIQUOR ONLY , to 1.027.75 and boil for 1/4 hour before adding the Sugars as below .

                                                                SUGARS 
Glucose                                                                        29.75 % - r + to 1.016.75
To the Copper at Let Off - 105 Minutes .
Glucose   ( To The Hop Back )                                       2.75% - 1.001.5 

                                                                COPPER 
A 1.75 Hour Boil , with the 1 St Charge @ Let Off - 105 , 2 Nd @ L/Off - 65 , 3 Rd @ L/Off - 20 ; Then at Let Off - 15 , Liquor Back as above with Liquor  to 1.053 and add the copper finings at Let Off - 10 minutes . Stand the copper 1/2 hour at Let Off , then cool to pitching heat and add the 2 Nd Sugars , Cast ONTO HOP BACK % as below .

                                                                  HOPS
1 St  Charge : Aged / Stale @ 2.2 % a/a MAX : Goldings 7 IBU 
2 Nd Charge : East Kent Goldings 20 , French Fuggles 16 IBU
3 Rd Charge : East Kent Goldings 9 , French Fuggles 2 IBU 
HOP BACK : 2  % Each of the 3 Rd Charges .
RACKING HOPS : French Fuggles 10 g , Brewer`s Gold 8 g

                                                                YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain 
 5.5 g/ Litre @ 15.5 c and rouse @ Pitch + 12 hours and at every 8 until X --- X as marked below.

                                                        ATTENUATION 
DAY     Hour     Heat     Gravity               REMARKS
   1          P          15.5      1.056
   2       E 5          17.5      1.049
   3       M 9        17.75    1.039.5
           E   7        17.75    1.036
   4       M 8        18.5      1.029.5
   5       M 7        18.5      1.027      X --- X 
            E  5         19         1.024.5  Cool to 14 c over + 24 hours , send to C . V @1.024.5
   6       M  7        17         1.022.25 
   8       M  7        14         1.020.25 
            E             14.5      1.020     Rack to draught containers ON HOPS as above Then stand for 1 week @ 14 c before cellaring for 1.5 months at 12 c then add the barrel finings and roll well ; Stillage for 1 week @ 12 c before venting , then after +24 Hours , Tap and stand a further 24 - 36 hours until Q.C .


BOTTLING : Take from the F.V @ 1.030 into a C . V ON HOPS and cool to 14.5 c , then mature at 14 c until at 1.026 , cool to 12 c and stand until at 1.020 , then allow the STILLAGED BARREL / CONTAINER to rise to 14.25 c and Bottle @ 1.019.75 and stand for 1 week at 14 c then cellar for 1 month at 12 c before a bit of well earned Q.C and enjoyment .

With thanks to the West Yorkshire Archives Service , Morley where these records are , and to the Labologist`s Society for the Label examples .

Cheers All , and Happy Brewing ,
Edd The Brew 





















                                                            

                                                             

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