Monkey See , Monkey Brew

Wednesday, 16 October 2019

ROBINSON`S of STOCKPORT X X MILD 1899

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

The Unicorn Brewery
Lower Hillgate
Stockport
Cheshire
Mash Tun , Bell`s Brewery , Stockport
Brew No : 240      5 Th October 1899
X  X Mild Ale 
Original Gravity: 1.052 C.V Gravity: 1.014.5 Racking Gravity: 1.010.5 Final Gravity:1.008.5
I B U : 22                                       A . B . V : 5.25 %
                                                     MALT
Plumage Archer / Maris Otter Pale Ale Malt                                           35.5 %
Chevalier Pale Ale Malt                                                                           30 %
Irish Ale Malt / Barrett`s / Joe White Pale Ale      @ 6.5 EBC   23.5 %
Flaked Rice                                                                                               11 %
                                                  MASHING
Warm the mash tun to 1 – 1.5 “ above the plates / filter bed at goods in with ,
Hot Liquor and Mash In as follows :
1  St Mash Heat (Tgt ) 66 c At Goods In - + 20 Minutes @ 2.230 L/Kg 
2 Nd Mash Heat : 68.5 c At + 20 - + 120 @ 0.250 L/Kg 
At + 120 , Underlet to 70 c @1.240L/Kg until + 150 Minutes and then set taps.
At Taps , slowly oipen the Mash Tun valve and return any turbid 1 St Runnings
over the top of the mash , until A BRIGHT AND CLEAR WORT is
consistently running , then cast to the copper .
                                               SPARGING
1 St Sparge Heat : 71 c @ Taps + 10 ( Clear Wort ) @ 0.825 L/Kg until , Taps + 50 Minutes . 2 Nd Sparge Heat : 71 c @ Taps + 60 – 65 @ 0.825 L/Kg until an estimated last runnings gravity of 1.004 . To Produce X Litres of Wort @ 1.040 – 1.042

SUGARS
No 2 Invert Block Sugar 4.8 % - 1.002.5 Primings : Candy Cane @ 1.002.75 Malt Extract @ 1.000.5

COPPER
After the Running in from the Mash Tun has reached Last Gravity , Liquor Back
to the required Boil Start Gravity ( 1.034.5 – 1.035 ) with Liquor Boiled 20
Mins Minimum , then Boil ½ hour before the first Hop charge .
A 2 Hour Boil , with the Hops charged as follows : 1 St @ L/off – 90 @ 1.036 ,
2 Nd Charge @ L/off – 70 @ 1.038 and , a Third Charge at Let Off – 20 @ 1.050.
At Let Off – 25 , Liquor back to 1.048 and add the No 2 Invert Sugars , then @
L/Off – 10 , add the copper finings . Stand the copper ½ hour @ Let Off before

cooling to Pitching Heat and Casting to the Fermenting Vessel
HOPS
1 St Charge : Fuggles ( 3 Y/old ) 4 IBU @ 3 % a/a MAX 2 Nd Charge : French Fuggles 4 IBU , Keyworth Mid Season 4 IBU 3 Rd Charge : Brewer`s Gold 2 IBU , French Fuggles 4 IBU , Goldings 4 IBU Conditioning Vessel Hops
Goldings @ 18.75 % , French Fuggles @ 11.25 % as a % of the weight of the total
weight of the copper hops .
YEAST
Pitch 2.75 g Per Barrel Litre @ 14.75 c of a Live Barm / Active Starter and allow 24

hours / 1.003 of attenuation before dropping to a secondary fermenting vessel .
ATTENUATION
Day      Hour   Heat Gravity         REMARKS
  1         Pitch   14.75 1.052
  2        Noon   16 1.049
             E  8       17 1.042.25
 3          M 9 18     
             E  9       18.25 1.028.5
 4          M 10 18.25      1.023.5
             E  8       18.75   1.020.25
  5                         18.75 1.017.5 TO C.V ON HOPS
                              19       1.014.5  
  6         E 8   16.5 1.011.5  
  7        M 6     14.5 1.009.5 Cool
10        E 10   12.25 1.008.5   Prime as Directed to 1.011.25
14                      13 1.010.25 Racking Gravity  .
RACKING & MATURATION
Let Down to the Racking Vessel / Conditioning Vessel as ABOVE , and prime up by 1.003.25 as directed with the sugars listed above . Rack as above @ 1.010.25 and stand at 13 – 14 c for 5 days before cellaring for 3 weeks at 10 c . Add the barrel finings after 3 weeks and stillage at 12 c for 1 week before venting , then allow 12 hours before tapping ; then a further 12 - 24 hours to condition and then enjoy a bit of Q.C .
With thanks to the guys at Robinson`s of Stockport who`ve been kind enough to allow me access to their old brewing records , Cheers Guys .
Cheers All and , Happy Brewing  ,
Edd The Brew 
 













                                                             



















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