Monkey See , Monkey Brew

Tuesday, 8 October 2019

T & G GREENALL : BITTER BEER 1863

T & G Greenall & Co
The Brewery
Hall St
St Helens
Lancashire


                                                                 BITTER   BEER  
                                                               23 Rd March  1863
  Original Gravity : 1.063  Racking Gravity : 1.016 Final Gravity : 1.013  I B U : 62  A B V : 6.5 %

                                                                     MALT
Chevalier Pale Ale Malt                                                                                 70  %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                      30  %

                                                                 MASHING
 A Pale Ale Liquor profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed and then mash in as follows ;
1   St Mash Heat : 64.5 c At Goods In - + 30 Minutes @ 2.415 L/Kg
2  Nd Mash Heat : 67.25 c At Goods In + 30 - + 120 Minutes @ 1.650 L/Kg
3 Rd Mash Heat  : 71 c At Goods In + 120 - + 150 Minutes @ 1.700 L/Kg
At Taps ( + 150 ) , slowly open the mash tun valve and return any turbid 1 st runnings over the top  of the mash , and continue doing so UNTIL A BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
                                                               SPARGING
Sparge @ CLEAR WORT POINT + 10 Minutes @ 71 - 72 c At 3.700 L/Kg , until an estimated last runnings gravity of 1.004 , then stop taps ; and liquor back to 1.051.5 in the copper with treated LIQUOR ONLY , then boil 1/4 hour .

                                                                 COPPER 
A 1 3/4 Hour Boil , 1.5 ON HOPS ; 1 St Charge @ Let Off - 90 , 2 Nd @ L/Off - 60 ,                          3 Rd @ Let Off - 30 Minutes , at let off - 12 , Liquor Back to 1.061.5 and add the copper finings @ Let Off - 10 , STAND 1/2 Hour @ L/Off , then cool to pitching heat and send to the Hop Back for a 1/2 - 3/4 Hour stand , then cast to the F . V .

                                                                     HOPS
1   St Hop Charge @ 1.052 : Cluster / Golden Cluster ( Aged / 4 % a/a MAX ) 10 IBU
                                               Hallertau                                                                 10
2 Nd Charge @ 1.056            Hallertau                                                                  20
                                               French Fuggles                                                        10
3  Rd Charge @ 1.062           East Kent Goldings                                                    6
                                               Bramling Cross                                                          6
                                               
HOP BACK :  Bramling Cross 6 % , Goldings 6 % Hallertau 4 %

Racking Hops :  East Kent Goldings 6 g , Hallertau 12 g , French Fuggles 4 g PER 25 Litres of HOMEBREW Racked Down .


                                                                      YEAST
Pitch with a LIVE BARM / ACTIVE STARTER 2 g / Barrel Litre of each of the following types of yeast strain : Yorkshire Square , and Burton On Trent @ 15 c  and Rouse @ Pitch + 12 hours and at every 8 hours until marked X --- X as below .

                                                              ATTENUATION
DAY      Hour     Heat    Gravity         REMARKS 
   1             P         15       1.063
   2            M        15.25   1.062
                 E         16.5     1.060
   3            M        17.25   1.055
                 E         18        1.048
    4           M        18.5      1.042
                 E          19        1.036
    5           M         20        1.030
                 E          20.5     1.026
    6           M         19        1.022   To Settler / 2 Nd F . V and COOL TO 14 C
                 E           14       1.017 
    7           M           14      1.016.5
    8           E           14.5    1.016   Rack to container on Hops as above , and stand for 1 week at 14 c before cellaring for 2 Months at 12 c and 1 @ 10 c before allowing to12 c and add the barrel finings , roll well and then stillage for 1 week @ 12 c before Venting , Tap + 24 - 36 Hours later and allow a further 24 - 36 hours to condition before some much awaited Q . C  .


                                                                      BOTTLING
Send to a Bottling C . V @ 1.024 and COOL TO 14.5 c on HOPS + 5 g On EACH VARIETY and allow to condition at 13 - 14 c until at 1.018 , then cool to 10 c and send to a bottling vessel or , stillage the container for 2 WEEKS MINIMUM  before venting excess pressure - 24 hrs before bottling @ 14.5 c @ 1.015.75 then stand 1 week @ 14 c before cellaring for 3 months at 12 c .

Thanks are due to the nice people down at Cheshire Archives in Chester where the records are located , and to The Labologists Society for the label photos;

Cheers All , and Happy Mashing ,

Edd The Brew
               












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