Monkey See , Monkey Brew

Monday, 7 October 2019

ROBINSON`S of STOCKPORT : BEST BITTER 1929

Hi All ,
 No 2 in the Robinsons of Stockport historic recipies , with profuse thanks to the team at th brewery ;
As with the Old Tom recipie , any and all commercial rights contained within ths beer recipie and Photographs of Labels and other items , remain with Messrs Frederic Robinson Ltd .


Frederic Robinson & Co Ltd
The Unicorn Brewery
Lower Hillgate
Stockport
Cheshire




B . B  ( Best Bitter )  

10 Th April 1929   : Brew No  54
    Original Gravity:1.047.5 C.V Gravity:1.010 Racking Gravity:1.008.75 Final Gravity:1.006
                                  IBU : 32                  A B V :   5 ½ %
                                                     MALT
Plumage Archer Pale Ale Malt                                                                   14 %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                         34 %
Mild Ale Malt   ( Pref Fawcett`s )                                                              30 %
Chevalier Pale Ale Malt                                                                        24.75 %
Flaked Maize                                                                                           7.75 %
                                                MASHING
 Pale Ale Liquor : Pre Mash Liquor In Tun : 1.570 L/Kg @ 74 c
1  St Mash Heat : 65.5 c At Goods In - + 20 Minutes @ 1.775 L/Kg                              2 Nd Mash Heat : 67.5 c At + 20 - + 120 Mins @ 0.295 L/Kg 3 Rd Mash Heat : 69.5 c At + 120 - + 150 @ 1.075 L/Kg 4 Th Mash Heat : 70 c At + 150 - + 180 @ 1.650 L/Kg                                                    At taps ( + 180 ) slowly open M/T Valve , and return any turbid 1 St runnings over the top of the mash , and do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .      
                                                SPARGING
1 St Sparge: At Taps(Clear Wort stage)+5 /10 mins @ 1.650 L/Kg at 71 c until T + 70 Mins                                                                                                                  2 Nd Sparge : At T + 80 – 85 @ 71 c at 1.320 L/Kg , and until a last runnings gravity of 1.003 , then stop taps and reduce any exess gravity in the copper with TREATED LIQUOR , BOILED ¼ Hr Min .
To produce X Litres of Wort @ 1.039.5   
                                                 SUGARS                                                                           COPPER ;
No 2 Block Invert   @ 7.5 % - 1.003.75 Malt Extract @ 2.1 % - 1.001
PRIMINGS  : Candy Cane 1.002  Malt Extract 1.001.25 
                                              COPPER A 2 ¼  Hour boil ,with a 15 – 20 minute pre rolling boil ; with the Hops charged as below .  At Let Off -120 ; @ L/o – 100 ,and at Let Off – 25 minutes .Then at Let Off – 20 , Liquor back to 1.042.25 and add the Sugars , adjust again as required @ L/off – 12 , and add copper finings @ L/ Off – 10 ; Stand ½ hour at let off before cooling too Pitching Heat and sending to the Hop Back for a Half Hour Stand , then cast to F.V  . 
                                                         HOPS 
1 St Charge : East Kent Goldings  * US * @ 8 IBU at 1.040.5                                 2 Nd Charge : East Kent Goldings ( U K ) @ 18 IBU at 1.041.75                 3 Rd Charge : Saaz / Hallertau @ 2 IBU , Goldings ( UK ) 4 IBU at 1.052 HOP BACK : AS A % OF THE WHOLE OF THE COPPER HOPS WEIGHT: UK East Kents 9.5 % .
                                           RACKING  HOPS                                     Saaz / Hallertau 15 g PER 25 Litres of Homebrew Racked Down
                                                       YEAST 
Pitch 4.8 g / per Barrel Litre of a LIVE BARM / ACTVR STARTER. Drop to a second F.V after 1.002 of gravity loss through attenuation and rouse at D + 18 – 24  hours , until as marked X --- X below .                                                                                                                                                                                            ATTENUATION 
DAY     Hour   Heat Gravity          REMARKS
   1            P 14.5       1.047.5
   2            E 15.5          1.045.5 Drop to 2 Nd F.V 
   3           M 16.25     1.039
                E           17.25 1.031
  4            M 17.75        1.024
                E            18 1.016   X --- X @ 1.014.25
                E   10  18.5     1.013
 5             M  19         1.010.5 Drop to Settler / C.V
                E            16 1.006.5
 6             M 16          1.006.5 Prime up as above .
                 E           15.5 1.009.75  Reduce to 13.5 c  
7              M 13.5         1.009
                E            13.5 1.009
8              M 14     1.008.75 Rack to All container types                                                    DRAUGHT CASK 
 Rack onto hops as above , and stand @ 14 c for five days before cellaring for 3 weeks -1 month AT 10 - 12 c , Add the barrel finings and roll well , then stillage as below.
STILLAGING : 1 week - 4 days @ 12 c before venting ; Allow the beer to calm down and TAP + 24 hours later , then allow a further 36 hours to condition and clear before a bit of well earned Q . C .   

Cheers All , Happy Mashing ;

Edd The Brew                                      


No comments:

Post a Comment

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