Thursday, 16 July 2020

BEAMISH & CRAWFORD : RUNNING PORTER , SEPTEMBER 1851

How Do All ,
                      Apologies for the delay in sorting this recipe out , I`ve had a major tech disaster here at 
Chez Edd ; The laptop is sadly No More and bereft of life ; ) .
thankfully , Mr Tim O`Rourke has kindly sent me some more records , this time from a Well known Irish brewery ; Beamish & Crawford . Thanks Tim , I really enjoyed looking at the records .
Luckily a good mate`s allowed me to use his computer to get this one up ! , Cheers Bill .

If you can help out with photos of Old Brewing Production Records , or would like to get in touch with me , Pop me an e mail to : beerhistorybloke@gmail.com 

                              BEAMISH & CRAWFORD
                                   RUNING PORTER
                                     September 1851
     Original Gravity: 1.061 C V Gravity: 1.016 Racking Gravity: 1.010.5   IBU : 24  A B V  : 6.5 %
                                MALT
U K & EUROPE
Crisp Malthttps://crispmalt.com
77  .   5 %                                Chevalier P A 
17  . 75 %                                Brown Malt 
  4  . 75 %                                Black Malt 

AUSTRALIA 
Voyager Craft Malthttp://www.voyagercraftmalt.com.au
77  .   5  %                                Veloria Schooner Malt
Joe White Malt : 
17  .  75  %                               Brown Malt 
  4  .  75  %                               Black Malt 

                            MASHING
Use a London Liquor Profile , and thoroughly pre warm the mash tun to 90 c - 10 before Goods In;
With Brewing Liquor OVER THE PLATES / FILTER BED .
1  St Mash Heat :  61 c At 0 - + 30 Minutes @ 3.830 L/Kg 
2 Nd Mash Heat : 66 c At + 30 - + 150 Minutes @: 1.340 L/Kg 
3 Rd Mash Heat : 70 c At + 150 - + 180 Minutes @ 1.075 L/Kg 
At Taps ( 180 Mins ) , Slowly open the mash tun valve and return any cloudy / turbid 1 St Runnings 
OVER THE MASH UNTIL A BRIGHT AND CLEAR WORT IS CONSISTENTLY RUNNING , 
                  AND ONLY THEN ALLOW TO THE COPPER / BOILER .
                               SPARGING
Sparge  at Clear Wort in Copper + 10 Minutes @ 72 c AT 3.0 L/Kg , UNTIL a gravity of 1.008 has been reached , THEN CLOSE MASH TUN VALVE OFF , AND COLLECT WORT IN COPPER .
At Collection , Liquor Back WITH BREWING LIQUOR to 1.065.5 and BOIL LID OFF until at 1.066 .

                             COPPER
A 2 Hour Boil On Hops ; 1 St Charge @ Let Off - 120 Minutes @ 1.066 . 
Then at Let Off - 45 Minutes , Liquor Back WITH TREATED BREWING LIQUOR to 1.058 and add the 2 Nd Hops at Let Off - 30 @ 1.058.5 .
At Let Off - 15 , Add the copper finings and at Let Off ( 120 Minutes ) , stand the copper 1/2 Hr 
                                   BEFORE COOLING TO PITCHING HEAT 
                               HOPS
1  St Charge : ALL AT 3 % Alpha Acid Content ( Avg Max % ) / 2 - 3 Year Old Min .
                                Goldings @  6  ,  French Fuggles @ 6 IBU @ 1.066
2  Nd Charge : Goldings 6 , French Fuggles 6 IBU @ 1.058.5 

                               YEAST
Pitch with 5 g WEIGHT PER BARREL LITRE of a LIVE BARM / ACTIVE STARTER @ 18 c 
                                                  Traditional Ale Type Strain 
                       ATTENUATION
Day    Hour   Heat    Gravity                REMARKS
  1          P       18        1.061           
  2         M      19        1.052
              E      20        1.043
  3         M      24        1.035  SKIM 
             E       26        1.029  Cool TO 12 c OVER + 24 Hours 
 4         M      16        1.021  
            E       12        1.018
 5         E       12        1.016
 6         E       12        1.016  To CONDITIONING VESSEL , and MATURE @ 10 c UNTIL at 
1.008.5 ; Then Prime Up with a BOILED MALT EXTRACT SOLUTION BY 1.004 and allow the CV TO 14 - 15 c .
Rack to DRAUGHT containers and Fine at 1.010.5 and Stand 4 - 5 days @ 14 c / 2 - 3 days @ 16-20 c
Cellar at 10 c for 6 weeks then stillage at 10 - 12 c for 1 week , VENT and allow 24 - 36 hours to clear and condition before QC .

Cheers All and Happy Brewing ,

Edd
Lancashire , July 2020 

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