Friday, 22 May 2020

COURAGE : IMPERIAL RUSSIAN STOUT 1976

How Do All ,
 Thanks to Master Brewer Mr Tim O` Rourke who kindly sent me the records for this brewing ;
The records are in the nature of a ` Specification Report ` on the brewhouse proceedures for this brewing of Imperial Russian Stout , which after brewing at the Courage Brewery was trans shipped to  the Old Barclay - Perkins Brewery at Park Street for Maturation !
Cheers Tim ; Greatly appreciate the assistance with the design of my 1976 version of one of the World`s classic beers .
I`m really looking forward to visiting the archives centres around the UK when the current crisis is over ; But if anyone else can help with Old Brewing Records photos etc , please pop me an E - Mail to : beerhistorybloke@gmail.com .

Cheers All  , and Happy Brewing

Edd
     All Comercial Production & Allied Rights in this beer are Wholly reserved to the rights owner

This Recipe : C Edd Mather 2020
Photo of the Courage & Co Breweryfrom the London Remembers Website 

                               Courage

                    Imperial Russian Stout
                                  1976 
      Original Gravity: 1.102 C V Gravity: 1.038 Bottling Gravity: 1.023 Final Gravity: 1.020
                                                      I B U : 112    A B V : 11  % 

                                                                  MALT 
U K 
Warminster Malt https://www.warminster-malt.co.uk
67 . 5 %  Maris Otter P.A
Crafty Maltsters :  https://www.craftymaltsters.co.uk/products
67 . 5 % Pop`s P.A
Thomas Fawcett & Sons : http://www.fawcett-maltsters.co.uk
26 . 5 % Amber Malt
  6      % Black Malt


IRELAND 
Malting Company of Ireland  : https://www.maltingcompany.ie
67 . 5 % Irish Stout Malt
Minch Malt  : https://www.minchmalt.ie
67 . 5 % 1959 Hunter P.A

26 . 5 % Amber Malt
   6     % Black Malt

AUSTRALIA 

Voyager Craft Malthttp://www.voyagercraftmalt.com.au
67 . 5 % Pale Schooner
Barrett - Burston https://bbmalt.com.au
67 . 5 Border P.A @ < 4.5 > EBC
Joe White Malthttps://joewhitemaltings.com.au
26 . 5 % Amber Malt
   6     %  Black Malt

                                                         MASHING
Liquor & Pre Mash  : A Medium level of Burtonisation for ALL BREWING LIQUOR , Pre Warm the Mash Tun to 90 c with BREWING LIQUOR just over the Plates / Filter Bed
Pre Mash : At 62 c @ 1.910 FOR 20 MINUTES .
1  St Mash Heat : 65 c AT 0 - + 30 @ 0.550 L/Kg
2 Nd Mash Heat : 66 c At + 30 - + 60 @ 0.550 L/Kg
3 Rd Mash Heat : 66 c At + 60 - + 120 @ 0.530 L/Kg
At Taps ( 120 Minutes ) , Slowly Open the Mash Tun Valve and
      CLEAR WORT BY RETURNING OVER THE MASH UNTIL CLEAR / BRIGHT 
                                             
                           SPARGING & COLLECTION
                        At Clear Wort Point + 10 Minutes , Sparge at 70 c @ 2.460 L/Kg
Stop Taps @ 1.009 and COLLECT WORT IN COPPER , Liquor Back to 1.085.25 at Collection with BREWING LIQUOR and then Boil 5 Minutes before adding the CANE SUGAR
SUGARS : 11.52 % White Cane Sugar = 1.011.75

                              COPPER 
A 3 Hour Boil ON HOPS ; 1 St @ Let Off - 180 , At Let Off - 60 Minutes ,
ADD 0.22 g Per Barrel Litre in Copper ; then at Let Off - 40 , adjust the Gravity as required to 1.100 , leave LID OFF UNTIL the 2 Nd Hops at Let Off - 30 Minutes @ 1.100.25 and add the Copper Finings at Let Off - 15 Mins and Stand 1/2 Hour before cooling to Pitching Heat and Castin to FV .
                                                                 HOPS 
1  St   Charge : Northern Brewer 88 IBU @ 1.097
2  Nd  Charge : Savijnski Goldings 24 IBU @ 1.100.25
Maturation Vessel / C V : Savijnski Goldings 1.6 g Per Barrel Litre in CV
                                                   
                               YEAST
Pitch 8.2 - 8.5 g Per Barrel Litre of a Traditional UK LIVE BARM / ACTIVE STARTER @ 14 c
                              PRIMARY ATTENUATION
DAY      Hour     Heat    Gravity           REMARKS 
   1            P          14       1.102
   2           E           18       1.094
   3           M          21       1.086
                E           21       1.078
   4           M          21       1.067
                E           21       1.060
   5           M          21       1.052
                E           21       1.046
  6            M          19       1.040  COOL TO 14 c
                E           14       1.038  Send to a 2 Nd FV and FINE .
24 - 36 Hours after Fining  , Send to the Conditioning Vessel ON HOPS as above .
Rouse until at 1.025 then Prime With A BOILED MALT EXTRACT SOLUTION from 1.021 to 1.026 AND ALLOW TO 14 c , at 14 c @ 1.025.5 , Drop to a BOTTLING FV / CV OFF HOPS and add 0.90 g / Litre Brettanomyces Yeast @ 14 c and allow to mature at 12 - 13 c Until at Bottling Gravity as above .
Bottle at 1.023 @ 14 - 15 c and then stand 5 - 7 Days @ 13 c , 2 Days MAX @ < 16 - 20 C >
Cellar for a MINIMUM OF 12 Months before Q.C

Cheers All ,
Edd
Photo of  `Nip ` Bottle from the Birkonian Blogspot


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