Monkey See , Monkey Brew

Tuesday, 8 October 2019

ROBINSON`S of STOCKPORT BITTER BEER 1899

C All Commercial , Image and Intelectual Property Rights Reserved : Frederic Robinson Ltd .

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

B . B   Bitter Beer  
Brew No : 198          23 Rd August 1899
Original Gravity:1.055 C.V/VAT Gravity:1.014 Racking Gravity:1.010.5 Final Gravity:1.008 
I B U    :  34                                                                   A . B . V :  5.75 – 6  % 
                                                       MALT
Plumage Archer / Maris Otter Pale Ale Malt                                          45 %
Chevalier Pale Ale Malt                                                                          20.5 %
Irish Ale Malt / Barrett`s / Joe White Pale Ale Malt @ 6.5 ebc              23 %
Flaked Rice                                                                                              11.5 %
                                                MASHING
Warm the mash tun with boiling liquor to 1 – 1.5 “ above the plates and mash in as,
follows ;
1  St Mash Heat :  66 c at Goods In - + 20 Minutes @ 2.065 L/Kg 
2 Nd Mash Heat :  68.25 c at + 20 minutes - + 120 Minutes @ 0.250 L/Kg 
At Taps , re circulate any turbid 1 St runnings over the top of the mash and continue
doing so until a BRIGHT AND CLEAR WORT is consistently running ; then cast to
copper .

SPARGING
 1 St Sparge – OVERLET @ Taps ( Clear Wort ) + 5/ 10 @ 0.825 L/Kg until Taps + 30
– 40 , then an UNDERLET SPARGE TO 71 c
@ 1.485 L/Kg at Taps + 30 – 40 until + 25 minutes after the underlet sparge ,
then set taps again and give the Third Sparge @ 71 c @ Taps + 85 – 90 @ 0.580 L/Kg
until an estimated last runnings gravity of 1.003.5 – 1.003.75/4 .
To Give X Litres of Wort @ 1.040 – 1.041 .
                                                    SUGARS
No 1 Invert Block   @ 4.5 % - 1.002.5 
No 3 Invert Block  @ 4.5 % - 1.002.5
PRIMINGS : Suggested : Candy Cane Syrup 1.002
                                          Malt Extract          1.001.25


                                             COPPER 
After the Last Runnings have reached the lower gravity point , Stop Taps and Liquor
back to the required gravity ( 1.041.5 ) as required with Liquor Boiled 15 – 20 Minutes
Min , then allow a 10 – 15 Minute pre boil before adding the
First Hop Charge @ Let Off – 120 , Second @ Let Off – 45 Minutes,
  add the No 1 Invert at ( Just Before and thoroughly dissolve ,
before adding the Third Charge; then at Let Off – 25 Minutes Liquor Back
as above to 1.051.5 and add the No 3 Invert ; at L/Off – 10 ,
add the copper finings and make final copper gravity corrections to 1.054 – 1.053.75 .
Stand ½ hour @ L/off and cool to pitching heat before sending to the
Hop Back for a ½ hour stand , then cast to the F.V .
NB: A SHARP / HARD 1 St 1.25 hours ( To Let Off – 60 ) on the boil .

                                               HOPS 
1  St Charge : French Fuggles 10 ibu @ 1.042 
2 Nd Charge : French Fuggles 7 ibu , Goldings 7 ibu @ 1.050
3 Rd Charge : French Fuggles 6 ibu , Goldings 6 ibu @ 1.052.5 
HOP BACK : ( As a % of the bittering Hop grist wt) 
Goldings 17.5 % , Keyworth Mid Season 10 %
RACKING HOPS :   In Ounces per Barrel 
                                 Goldings 20 g Per 25 Litres of Homebrew Racked Down
                                                   YEAST 
Pitch with a good quality LIVE BARM @ 14.75 c f at 2 g per barrel Litre
and rouse @ P + 12 and drop to a second F.V after 1.002.75 – 1.003.25 of attenuation ,
then at every 8 – 10 hours as marked X --- X below .                                                       C . V  - VAT 
After primary fermentation has stopped (sic) , allow 5 – 7 days in the C.V before racking to draught
trade containers, after priming up as above by 1.003.25 ,
then rack as shown in the attenuation profile .   
                                ATTENUATION PROFILE 
DAY      Hour Heat     Gravity Remarks 
  1          Pitch 14.75         1.055    
  2          P + 18 16.5         1.052 Drop to Second F.V 
              E     8 17.5       1.044.75
  3         M 10 18       1.030.5
             E       8 18.5           1.025
  4        M 9     20.5 1.020
            E      9 18.5         1.016.75
 5         E 8     14.5 1.014   
 6         M 8   14.5 1.014     Cast to C . V 
   -------------------------------------------
?          x     13.5 1.008.75   To Racking Vessel and PRIME 
R.V @ + 12        13.5 1.012    
            +  X       14.25       1.010..5 Rack to Cask , then stand for 5 days at 14 c
before adding barrel finings and rolling well , then mature for 3 weeks before
stillaging for 1 week - 4 days @ 12c , then vent after 24 hours , Tap + 24 hours later
and allow a further 24 - 36 hours conditioning before some well earned Q . C !!
            

  BOTTLING
Bottle as follows ; Take from the main C . V @ 1.014 AND COOL TO 13 C ON HOPS
@ + 5 g on 25 Litres As above , then condition at 12 - 13 c until at 1.008.25 ,
then prime up as above and Bottle BRIGHT / CLEAR @ 14.25 c @ 1.010.25 - 1.010.5
And then stand for 1 week @ 14 c before cellaring for 4 weeks at 12 c
then some well earned Q . C !!
With thanks to the chaps at Robinsons for allowing me access to their historical brewing records , and for the old adverts , Cheers All .

Happy Mashing Guys ,
Edd The Brew

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