I thought I`d start another thread for the recipies part of my interests on here , so I`ve chosen a recipie I`ve not published anywhere before , and if any members have style requests , at the moment I`ve only got UK Records , hopefully that`ll change eh ? , I`d appreciate any pictures of brew days , and tales ;
Here`s the first recipie proposal , comment below with any other styles / faveourite breweries that you`d like to see recipies from and I`ll see what I can do for you .
PROPOSED RECIPIE : Joshua Tetley & Sons : X K Monday 7 Th October 1878 No : 34434
Orig Grav : 1.053 Racking Grav : 1.011.75 - 1.012 Final Grav : 1.009
BITTERNESS : 36 A B V : 5 - 5.25 %
A nice medium ABV , X K from the 1870`s from the Leeds Brewery of Joshua Tetley & Sons ; Quite malty , but with a distinct yet subtle bitterness .
A simple 1 step mash @ 1 Temp !! ; 1 Sparge Heat , 2.5 Hour Boil , say 7 days from grist case to the primary maturation vessel .
I`ll see what I can do with the publicly available photos of John Labatt`s brewing book from 1911 ? that I`ve found and , let members know .
Cheers All , I look forward to reading your comments and your brew stories , I`ll happily do a featureette on my blog ( Also publiciseing the CHB Forum ) about any member`s historic beer brews ,
Best Regards and , Happy Mashing
Edd The Brew
Here`s the Tetley`s recipie I promised you all , hope you enjoy it .
i`d appreciate any photos and brew day tales .
Joshua Tetley & Sons , The Brewery , Leeds , West Riding , Yorkshire , England
X K , Monday 7 Th October 1878
O.G : 1.053 Racking Gravity : 1.011 Final Gravity : 1.008.75
A.B.V : 5.25 % (After Maturation) I B U : 36
Crisp Malt , UK : Chevalier Pale Ale Malt 55 %
Warminster Maltings ( UK ) : Plumage Archer Pale Ale Malt 30 %
Weyermann Vienna Malt ( D ) 15 %
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in , then as follows :
1 St Mash Heat : 153 Fahrenheit @ 3.325 L/Kg for a 2 hour mash , allow 10 - 15 mins for the mash temp to stabilise before starting the mash clock .
At Taps , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash , until a bright and clear wort is flowing consistently , then cast to the copper .
At Taps ( Clear Wort stage ) + 10 Minutes at 3.485 L/Kg at 160 Fahrenheit until a last runnings gravity of 1.003.3 - 1.003 .
SUGARS : Demerara Cane Sugar @ 5 % = 1.002.65
TO PRODUCE X Litres of Wort @ 1.036
A 2.5 Hour Boil , with the first 1.5 hour with the LID OFF .
At Let Off - 120 minutes , add the first hop charge , then a Second @ L/Off - 60 , and a Third @ L/Off - 25, at Let Off - 15 Minutes , liquor back to 1.050 and add the Sugars , then at Let Off - 10 , add the copper finings and stand 1/2 hour at Let Off before cooling and sending to the Hop Back for a 1/2 hour stand ; then cast to the Fermenting Vessel .
1 St Charge : Tetnanger 8 , French Fuggles 8 IBU`s @ 1.039 - 1.040
2 Nd Charge : Goldings 5 , Hallertau 5 IBU`s @ 1.046
3 Rd Charge : Goldings 5 , Hallertau 5 IBU`s @ 1.053 - 1.054
HOP BACK : French Fuggles 4 % , Goldings 4 % ( As a % of the whole copper hops weight )
Racking Hops : ( Per 25 Litres Racked Down ) = 9.75 g EACH OF , Goldings and Hallertau .
YEAST : USE A LIVE BARM / STARTER OF A YORKSHIRE SQUARE TYPE OF YEAST STRAIN , and pitch with 4.75 - 4.8g per barrel litre of wort pitched into at 69 Fahrenheit and drop to a second fermenting vessel after 1.005 - 1.006 of gravity loss through attenuation .
ROUSING : @ Pitching + 8 hours and at every 8 until dropping - 8 hours , then after dropping , at + 12 hours and at every 8 hrs until marked X --- X below .
DAY Hour Heat Gravity Remarks
1 p 69 1.053
2 M 69 1.050
E 69 1.048 DROP TO 2 Nd F.V
3 M 69
E 69 1.025 X --- X @ 1.025 MIN
4 M 69 1.023
E 69 1.020 Drop to settler / 3 Rd F.V @ 1.018 MIN and COOL TO 63 F
5 M 66 1.016.5
E 65 1.013
6 M 63 1.012.25
E 63 1.012
8 63 1.011.25
9 63 1.011 Racking Gravity
RACKING ETC : Rack at 1.011 @ 63 f as above ON HOPS , then stand at 64 F for 1 week before cellaring for 1 month at 10 - 12 c , then add the barrel finings and roll well , then stillage @ 12 c for 1 week before venting , then allow 24 - 48 hours to condition before Q.C and enjoyment ,
Cheers All and Happy Mashing
Edd The Brew