Monkey See , Monkey Brew

Saturday, 5 October 2019

ROBINSONS Of STOCKPORT : OLD TOM 1899

How Do All ,
Thanks to the very helpfull guys at Frederic Robinson Ltd , I`m able to publish this recipie for their justly famous OLD TOM beer from 1899 !! ; Cheers Guys , I really appreciate you allowing me access to the historical records you have in your company archives ; and for the beautufull Label examples photos .
 The company wholly retain any and all commercial & allied intelectual property rights that are or , may be contained within this recipie .


Brew No : 261    1 St November  1899

OLD  TOM 
Original Gravity : 1.096 C.V Gravity: 1.017.5 Racking Gravity: 1.014.5 Final Grav : 1.011
I B U  :  52                                            A . B . V : 11  %
                                                   MALT 
Plumage Archer / Maris Otter Pale Ale Malt                                              33 %
Chevalier Pale Ale Malt                                                                              33 %
Irish Ale Malt / Barrett`s – Joe White Pale Ale Malt                                  34 %
                                               MASHING 
Thoroughly warm the Mash Tun to165 f @Goods In with Liquor to 1.685 L/Kg.
1 St Mash Heat : 65 c At Goods in @ 1.610 L/Kg - + 20 Minutes .
2 Nd Mash Heat : 65.5 c At + 20 - + 150 at 0.160 L/Kg 
At Taps , slowly open the M/T Valve and re circulate any turbid 1 St Runnings
over the Mash , until A BRIGHT AND CLEAR WORT is consistently running ;
then cast to the copper .
SPARGING : At Taps ( Clear Wort ) + 10 VERY SLOWLY OVER 2 ½ Hours
at 1.880 L/Kg and @ 74 c and until an estimated last runnings gravity of 1.006- 1.006.75 .
To Produce X Litres of wort @ 1.076 – 1.077 .
                                                  SUGARS
No 1 Invert Block Sugar                                7 % - 1.006.75
No 3 Invert Block Sugar                               7.25 % - 1.007 
                                                  COPPER
A 2 ¼ Hour Boil , with a 20 minute pre boil to bring up to 1.078 ,
add the first hop charge at Let Off – 135 Minutes as above , then at Let off – 60 ,
add the No1 Invert and at Let Off  - 35 liquor back as required to 1.088
and add the second charge of hops @ L/Off – 30 . At L/off – 20 , liquor bk to 1.088.5
as req; then add the No 3 Invert Sugar , add the copper finings at Let off – 10 ,
and make any final gravity adjustments to 1.094.75 before standing the copper for ½
hour at Let Off .


                                                    HOPS 
1 ( A ) St Charge : @ 1.078 @ Let Off – 135 
French Fuggles  12  
East Kents          12
Goldings              4 
Saaz / Hallertau   4 
(B) @ 1.080 : Goldings 3 , Keyworth Mid Season 3 
2 Nd Charge : Goldings 16 @1.088
RACKING HOPS :  Goldings     21 g PER 25 litres of HOMEBREW RACKED DOWN
                                                  YEAST
Pitch 4.2 g/ Litre of a LIVE BARM / ACTIVE STARTER , from a wort ;   of no less than 1.050
original gravity at 14.75 C f and rouse @ P + 12 before dropping to a second F.V after 1.003.5
of gravity loss through attenuation .
                                 ATTENUATION  PROFILE 
DAY    Hour Heat   Gravity REMARKS  
   1       Pitch   58.5 1.096      
   2       M 8   61.5 1.092.5  Drop to 2 Nd F.V 
            E    9 62.5    1.084
  3        M 7 64.5     
            E   8   65.5   1.073.25
  4        M 9 66.5     
        E 7:30     66.75 1.042.75
 5          M 67.25    1.034
           E   8   67.25   1.029 Light Skim 
6         M 7 67.75   
           E   8   68     1.020.25 X --- X  ( Stop Rousing) 
7           M 64       (Bottling C.V ONLY @ 1.019)  
          E   6     58   1.017.5
8        E 6   58 1.017.5    To C.V 
 ***************************************************
 Day 8  – intervening period at 56 – 54 f until at 1.016 , then let to the Racking Square /
Bottling C.V and Rack / Bottle as below .
                                               RACKING 
On Hops As Above , at 1.013.75- 1.014  and at 14.5 c ; stand for 1 week @ 14 c before cellaring for 6 months at 10 – 12 c . Add Barrel finings and roll well , then stillage for 1 week MINIMUM before venting , tap + 24 - 36 hours later and allow 24 - 36 hours to condition before a well earned bitof Q . C !! .
BOTTLING                                                 
Cast to the Bottling C.V as above ON HOPS , and cool to 13.5 c ; mature @ 12 - 13 c until at 1.015.75 then cool to 10 c and transfer to the bottling vessel; Bottle at 1.013.75 @ 15 c and stand 1 week before cellaring for 2 months at 12c and a further 2 – 3 @ 8 c before Q . C .

Cheers Guys , and Happy Mashing ,
Edd The Brew

  






2 comments:

  1. Great recipe, Edd. Will definitely be putting this on my list of beers to brew.

    ReplyDelete
  2. Hi John ,
    Glad you like it mate ,

    Cheers ,
    Edd

    ReplyDelete

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