How Do All ,
Following on from the last Cannon Brewery recipe post ,
Here`s a Porter from an 1872 brewing , as noted in the Brewing Notebook @ SHW 6 / 1 / 2 / 3.
This book forms part of the Ward`s Brewery Collection , held by the excellent foks at Sheffield City Archives on Shoreham St , Sheffield .
As you`ll notice the brelength to copper at the start of the boil is , quite a large volume for a homebrewer to easily use;
My reason for this is to present a reasonably accurate and authentic historic beer recipe ,
Using commonly available ingredients for a historic beer from X Brewery in X Year .
If any blog readers would like to see a lower volume to copper litreage in the cases where the length is ,
as per this recipe then leave a comment below .
Though at the same time I should point out that the Beer Litres racked down WILL drop to X Litres at Original Gravity in F V ,due to the lesser initial Wort volume at the start of the boil .
Anyroad , enough waffling on from me , Here`s the recipe .
This Recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The Cannon Brewery Co Ltd and their successors in title
This Recipe for 37.000 Wort Litres to Copper @ 1.026 , 75 % Mash Efficiency Assumed
Cannon Brewery
St John Street
Clerkenwell
London
 |
| Drawing of the brewery Courtesy of the B H S Website |
33 / PORTER
27 Th April 1872
Gyle No : 251
Original Gravity : 1.053.5 Racking Gravity : 1.009 Final Gravity : 1.006
36 I B U 6 . 25 % A B V
MALTS
Crisp Malt : Chevallier @ 87.25 % = 3.705 Kg
French & Jupps : Black Malt @ 12.75 % = 0.605 Kg
MASHING , SPARGING & COLLECTION
Use a PORTER / STOUT Brewing Liquor , and thoroughly PRE WARM the Mash Tun to 90 c ,
- 10 Minutes BEFORE MASHING IN , TO 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 63 c AT 0 - + 30 Minutes = 9.270 Litres
2 Nd Mash Heat : 66 c AT + 30 - + 120 Minutes = 4.100 Litres
3 Rd Mash Heat : 68 c AT + 120 - + 150 Minutes = 4.635 Litres
At + 150 Minutes , Clear the Wort by RETURN OVER THE MASH until Clear & Bright ,
Only then send to the copper / boiler .
SPARGING
At Clear Wort to the Copper + 10 Minutes at 72 - 74 c = 21.600 Litres , and at a Gravity of 1.003 ,
STOP TAPS / Close Off Mash Tun Valve and COLLECT Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to 1.025.75 gravity in the Copper , then CONDENSE
to a Gravity of 1.026 ON 37.000 WORT LITRES IN COPPER .
NB : Remove any scum / detritus on Wort Surface as the copper is being brought to the boil ,
ONCE at the FULL BOIL , Start the Boil Clock and ADD 1 St Hops .
SUGARS
White Cane Sugar @ 1.014.5 @ 27.11 % = 1.205 Kg
ADD to 32.020 Wort Litres @ 1.029.5
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 @ 1.026 , then at Let Off - 93 Minutes ,
AT a Gravity of 1.029.5 , ADD the Cane Sugars and at Let Off - 90 Minutes @ 1.044 ,
ADD 2 Nd Hop Charge . At Let Off - 30 Minutes @ 1.050 , ADD 3 Rd Hop Charge then ,
AT Let Off - 12 Minutes , ADD the Copper Finings .
AT Let Off , STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 37.000 Wort Litres @ 1.026
Saazer @ 3.5 % a/a 4 IBU = 11 g , Hallertau Heresbrucker @ 3.5 % 5 IBU = 13 g
2 Nd Hop Charge : To 32.020 Wort Litres @ 1.044
Saazer @ 3.5 % a/a 5 IBU = 16 g , Hallertau Heresbrucker @ 3.5 % a/.a = 14 g
3 Rd Hop Charge : To 27.905 Wort Litres @ 1.050
Goldings @ 6 % a/a 18 IBU = 28 g
YEAST
Pitch with 60 g WEIGHT of a LIVE YEAST @ 18 c
SUGGESTED STRAIN : Whitbread Type II Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.053.5
2 M 18 1.049
E 20 1.042
3 M 22 1.036
E 24 1.030
4 M 22 1.022
E 19 1.018
5 M 18 1.013
E 14 1.011
6 M 13 1.009
E 13 1.009 Rack to DRAUGHT containers .
STAND : 2 - 3 Days @ 14 - 18 c
CELLAR : 1 Month at 10 c then ADD Barrel Finings and ROLL WELL .
STAND : 1 Week after adding finings @ 10 - 12 c .
STILLAGE : 1 Week 10 c then FULLY VENT and allow + 24 Hrs BEFORE Q . C
Cheers All and Happy Brewing
Edd
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