How Do All ,
Following on from my last post about the ` Beers ` of the Cannon Brewery , Here`s the recipe for their 36 / Bitter Ale , Ex " Capt Latham`s Book " ; from the Brewing Notebook @ SHW 6 / 1 / 1 / 3 .
The Cannon Brewery was founded Ca 1720 by Rivers Dickson , and remained in the family until Ca 1823 when a firm called Gardner & Co were operating the brewery , carrying on in business until 1863 when two partners took over the running of the concern ; George Hanbury and Barclay Field who ran the brewery for a number of years , with Barclay Field being the operator in 1876 when ,
The Cannon Brewery Co was formed ; Being registered in January 1895 .
The Cannon Brewery Co Ltd took over the following breweries ,
Holt & Co ( Est`d Ca 1823 ) Cluterbuck & Co ( Est`d Ca 1773 )
Marine Brewery Stanmore Brewery
Ratcliffe Road Stanmore Hill
East Ham Harrow
T / Over : 1913 + 27 Licensed Houses 1923 + 84 Licensed Houses
In 1930 ,Taylor Walker & Co , of the Barley Mow Brewery ,Church Row in Limehouse
( Founded Ca 1730 )Purchased the Cannon Brewery Co Ltd , with brewing at St John St continuing to brew until 1955 .
Taylor - Walker & Co were purchased by the Burton & Romford based Ind Coope Ltd in 1959 with a whopping 1,360 Pubs and Off Licences being part of the deal !!! .
The Barley Mow Brewery closed a short time later in 1960 .
If anyone kows of any production records from any of the breweries I`ve mentioned above ,
Please get in touch , I`d love to hear from you .
Without further ado , Here`s this weeks recipe ;
THIS RECIPE FOR 26.500 Wort Litres @ 1.043 , 75 % Mash Efficiency Assumed
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :
The Cannon Brewery Co Ltd and their successors in title .
This Recipe C Edd Mather 2022
 |
| Image of the Brewery from The Brewery History Society Website |
14 Th March 1872
Gyle No : 215
Original Gravity : 1.051.5 Racking Gravity : 1.008 Final Gravity : 1.005
46 I B U 6 % A B V
MALTS
Simpson`s Best Pale Ale @ 4.5 ebc @ 25 % = 1.255 Kg
Crafty Maltsters : Pop`s Pale Ale @ 15 % = 0.750 Kg
Crisp : Chevalier @ 60 % = 3.020 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type brewing liquor , and THOROUGHLY Pre Warm the Mash Tun to 90 c ,
ENSURING HTE LIQUOR IS 1.5 " ABOVE THE PLATES / FILTER BED - 10 Mins BEFORE ;
1 St Mash Heat : 63 c @ 0 - + 30 Minutes = 10.810 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 120 Minutes = 2.715 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes = 8.100 Litres
At Taps ( 150 Minutes ) Clear the Wort by a SLOW RETURN OVER THE MASH until CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Cooper .
SPARGE : @ Clear Wort to Copper + 10 Minutes , AT 72 c = 20.150 Litres , Then at a Gravity of
1.004.5 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT Wort in the Coipper .
COLLECTION : @ Collection , ADD LIQUOR to the Copper , DECREASING the Gravity to 1.042.75 THEN CONDENSE TO A VOLUME OF 26.500 Wort Litres IN COPPER @ L/Off - 180 AT 1.043 ,
Taking care to remove any scum or detritus on the Wort Surface BEFORE 1 St Hop Additions .
SUGARS
No 1 Invert Sugar - 1.008 = 15.54 % = 0.770 Kg
- 1.001 = 1.95 % = 0.080 Kg ( PRIMINGS )
COPPER
A 2 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 150 @ 1.043 , then at Let Off - 90 @ 1.049
ADD the 2 Nd Hop Charge . At Let Off - 68 @ 1.052 ON 22.800 Wort Litres in Copper , ADD
Liquor = 9.300 Litres , REDUCING the Gravity to 1.036.25 then ADD The No 1 Invert Sugar .
At Let Off - 60 Minutes , ADD The 3 Rd Hop Charge then at Let Off - 30 , ADD 4 Th Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings and then at Let Off , STAND 1/2 Hour before COOLING A S A P To Pitching Heat .
HOPS
1 St Hop Charge : To 26.500 Wort Litres at 1.043 , Let Off - 150 Minutes
Saazer @ 3.5 % a/a = 7.5 g for 3 IBU
2 Nd Hop Charge : To 22.800 Wort Litres at 1.049 , Let Off - 90 Minutes
2 Year Old Goldings @ 5 % a/a = 20 g for 13 IBU
3 Rd Hop Charge : To 30.185 Wort Litres @ 1.045 , Let Off - 60 Minutes
2 Year Old Goldings @ 5 % a/a = 19 g for 10 IBU
East Kent Goldings @ 6.5 % a/a = 15 g for 10 IBU
4 Th Hop Charge : To 28.170 Wort Litres @ 1.048 , Let Off - 30 Minutes
East Kent Goldings @ 6.5 % a/a = 14.5 g for 10 IBU
RACKING HOPS : To 25.500 Beer Litres Racked Down .
9 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with 120 g Weight of a LIVE YEAST @ 15.5 c ;
26 . 115 Wort Litres to F V @ 1.051.5
Reccomended Yeast Strain : Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.051.5
2 M 16.5 1.049
E 18 1.043.5
3 M 20 1.028
E 21.5 1.022 Drop to 2 Nd F V
E 20 1.016
4 M 19 1.012
E 16 1.010.5
5 M 15 1.009
E 14 1.007.5
6 M 13 1.007 RACK To DRAUGHT ON HOPS ,
= 25.500 Beer Litres + PRIMINGS .
STAND : 2 Days @ 15 - 18 c .
CELLAR : Release Excess C O 2 As Required ;
Minimum Vent @ 1 Per Fortnight : 1 Month at 10 c
THEN ADD FININGS and Roll Well .
STILLAGE : One Week at 10 c then VENT FULLY and allow 12 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
,
No comments:
Post a Comment