How Do All ,
Here`s an X Ale from an 1871 brewing , as noted in the Brewing Notebook @ SHW 6 / 1 / 2 / 3;
This notebook contains brewer`s notes and , happily some brewings from the Cannon Brewery of Clerkenwell ; the book forms part of the Ward`s Brewery Collection , held by the excellent foks at Sheffield City Archives on Shoreham St , Sheffield .
If any London based readers are able to help my southern UK Beer & Brewing history research by visiting the London Metropolitan or,Westminster City Archives and photographing records on my behalf ; Please get in touch , I`d love to hear from you .
This Recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The Cannon Brewery Co Ltd and their successors in title
This Recipe for 30.000 Wort Litres to Copper @ 1.029.25 from Mash Tun
+ 1.018.5 Sugars = 1.047.75 @ Let Off - X Minutes ON 30.160 Wort Litres
Cannon Brewery
St John Street
Clerkenwell
London
 |
| Drawing of the Brewery from The Brewery History Society Website |
X ALE
Tuesday 4 Th April 1871
Gyle No : 243
Original Gravity : 1.055 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 22 A B V : 6.4 %
MALTS
U K & Ireland
Warminster Malt : 15 % Plumage Archer = 0.545 Kg
Crisp Malt 18 % Chevalier = 0.660 Kg
Simpson`s Malt 34 % Best Pale Ale = 1.235 Kg
Malting Company of Ireland 33 % Irish Ale Malt = 1.200 Kg
Australia
Voyager Craft Malt 33 % Veloria Schooner = 1.200 Kg
Barrett - Burston 34 % Border Pale Ale @ 4.5 ebc = 1.240 Kg
33 % Vic Ale Malt = 1.235 Kg
MASHING & SPARGING
Use a Mild Ale type Liquor
Thoroughly pre warm the mash tun to 95 c - 10 Before Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 64 c At 0 - + 120 Minutes = 8.680 Litres
2 Nd Mash Heat : 67 c At + 120 - + 160 Minutes = 3.720 Litres
At 160 Minutes, slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings
Over the mash until Consistently Clear & Bright ; Only then allow the Clear Wort to the Copper .
SPARGE : At Clear Wort to the Copper + 10 Minutes = 14.200 Litres @ 72 c , At a gravity of 1.003 ,
STOP TAPS and Collect the Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the Copper gravity to 1.029.25 ,
THEN ADD SUGARS and CONDENSE to 1.048 ON 30.000 Wort Litres in the Copper .
Take care to remove any scum or other detritus floating on the Wort Surface
BEFORE L/Off - 120 Mins / 1.048 ( 1 St Hop Charge )
SUGARS
1.018.5 White Cane Sugar @ 33.64 % = 1.455 Kg
For a Darker Beer , try using a Sugar akin to a Muscovado Cane
COPPER
A 90 Minutes Boil ON HOPS , 1 St Hop Charge @ Let Off - 90 @ 1.048 then at Let Off - 40 Minutes,
When the Copper Gravity is at 1.053.5 ; ADD 1.580 Litres of LIQUOR to the Copper ,
Reducing the Gravity to to 1.050.5 . At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes then ,
Recirculate IN COPPER for 5 - 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.048
6 IBU Saazer @ 3.5 % a/a = 17 g , 5 IBU Goldings @ 6 % a/a = 8 g
2 Nd Hop Charge : To 27.860 Wort Litres @ 1.051
6 IBU Saazer @ 3.5 % a/a = 16 g , 5 IBU Goldings @ 6 % a/a = 8 g
YEAST
Pitch with 65 g of a LIVE YEAST @ 16 c To 25.675 Wort Litres @ 1.055
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.055
2 E 1 19.5 1.042
E 11 24 1.033
3 M 24.5 1.023 CLEAR & COOL
E 19 1.017
4 M 18.5 1.014
E 17.5 1.011.5
5 M 16 1.010 SKIM
E 15 1.009.25
6 E 15 1.009 RACK t& FINE to Draught Vessel
STAND : 1 Week @ 13 c then Cellar .
CELLAR : 3 Weeks at 10 c then Stillage
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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