Surprise, surprise – it’s an underlet mash. A process beloved of English brewers both large and small. With the underlet raising the temperature of the mash by a couple of degrees. It’s not recorded in the brewing record, but there would have been a rest of 20 to 30 minutes between the initial infusion and the underlet.
After the underlet, there would have been another stand, probably of around two hours. Then the sparges would have begun. As was usual, the temperature of the water was reduced as the process progressed.
And that's Adnams done. At least the 1913 iterations of their beers. I could go back and do an analysis of their 1879 beers as well. Or 1890.
Anyone interested in that? I could spin another half dozen posts out of that. Or are you totally fed up of Adnams?
| Adnams 2nd June 1913 XX mashing scheme | ||||
| operation | barrels | strike heat | initial heat | final heat |
| mash | 14 | 160º F | 149.5º F | |
| underlet | 0.5 | 200º F | 150.5º F | |
| sparge 1 | 25 | 165º F | 149º F | |
| sparge 2 | 26.5 | 160º F | 153º F | |
| Source: | ||||
| Adnams brewing record Book 1 held at the brewery. | ||||
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