How Do All ,
Today`s recipe comes from a London brewery , Barrett`s Brewery , Vauxhall ; The source of the brewing information are The Brewing Books of Arthur J Baily 1886 - 1893 ,
Today`s recipe comes from a London brewery , Barrett`s Brewery , Vauxhall ; The source of the brewing information are The Brewing Books of Arthur J Baily 1886 - 1893 ,
whilst he was a brewer at the Wandsworth Road site .
The particular book this recipe is drawn from is composed of a mere Two beers ,
a Stout as per today`s cerevesian delight , and a Pale Ale type .
At the rear of the June - Novemeber 1886 Brewing Book are references to the production of Barrett`s 2 /6 Stout which involved the blending of Old Ales and Stout and the use of Mustard !!!, which was added to the Old Ale Barrels 24 Hours BEFORE blending with the 2 /6 Stout .
At the rear of the June - Novemeber 1886 Brewing Book are references to the production of Barrett`s 2 /6 Stout which involved the blending of Old Ales and Stout and the use of Mustard !!!, which was added to the Old Ale Barrels 24 Hours BEFORE blending with the 2 /6 Stout .
Barrett`s Brewing & Bottling Co was founded in 1883 , though by 1904 , the brewery had closed ( 1 ), With the site back in production by 1907 when The Vauxhall Brewery Co were in occupation of the Wandsworth Rd Brewery after a merger with Plowman & Co , the business then being carried on under the style of , Plowman , Barrett & Co Ltd .
The Wenlock Brewery Co Ltd purchased the company in 1951 ;
Sadly I`ve found little to no other data on brewing at Barrett`s other than the A J Baily brewing books , even a cessation of Brewing date is still proving elusive !!
The A J Baily brewing books are part of the Brakspear`s Collection , cared for by the ever friendly and helpfull team at Oxfordshire History Centre on Temple Rd in Cowley ; Thanks for all your assistance when I visited on Tuesday last , I really enjoyed my first visit .
Catalogue No @ B 33 A12 1 :A J Baily Brewing Book , Barrett`s Brewery Jun - Nov 1886
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Wenlock Brewery Co Ltd and their successors in title
This Recipe For 25.125 Wort Litres to Copper @ 1.058.25 AT Wort COLLECTION POINT
25.000 Wort Litres @ 1.051.5 AT Let Off - 120 Mins ( 1 St Hop Charge )
80 % Mash Efficiency Assumed
Barrett`s Brewing & Bottling Co Ltd
The Brewery
Wandworth Road
Vauxhall
London
SW 8
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| Brewery Photo : From the Brewery History Society Page on Barrett`s / Plowman Barrett & Co |
STOUT
Monday 7 Th June 1886
Gyle No : 85
Original Gravity : 1.058.5 Bottling Gravity : 1.010.75 Final Gravity : 1.008
I B U : 22 A B V : 7.3 %
MALTS
Crisp Malt : 85 % Chevalier = 4.525 Kg
French & Jupps : 7.5 % Medium Crystal = 0.445 Kg
5 % Brown Malt = 0.300 Kg
2.5 % Black Malt = 0.150 Kg
MASHING
Use a Stout / Soft Liquor
Thoroughly Pre Warm the mash tun to 90 c - 10 Mins BEFORE Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c At 0 - + 15 Mins = 14.700 Litres
2 Nd Mash Heat : 66 c At + 15 - + 135 Mins = 5.825 Litres
At Taps ( 135 Mins ) , Slowly open the Mash Tun Valve;
Return any turbid / cloudy 1 St runnings OVER the Mash until Consistently CLEAR & BRIGHT ,
Once clear & bright for 5 Minutes , THEN send to the Copper and begin Collection .
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes at 81 - 79 - 75 - 73 - 69 c = 22.875 Litres,
At a Gravity of 1.005.5 - 1.005.25 - 1.005 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , REDUCING the Copper gravity to 1.051.25 ,
ON 25.125 Wort Litres IN COPPER , then CONDENSE to 25.000 Wort Litres IN COPPER
AT A GRAVITY OF 1.051.5 @ Let Off - 120 Minutes ( 1 St Hop Charge )
COPPER SUGARS
No 1 Invert @ 1.009 = 0.845 Kg TO 29.950 Wt Litres @ 1.042.5
PRIMINGS
No 3 Invert @ 1.005.25 = 0.425 Kg T0 25.800 Wort Litres IN 2 Nd F V
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes ,
Then @ L/Off - 65 Minutes ON 22.330 Wt Litres AT 1.057 , ADD 7.620 Litres OF LIQUOR to the Copper , REDUCING the Copper Gravity to 1.042.5 , Then ADD the Copper Sugars .
At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 30 Mins , ADD the 3 Rd Hops.
At Let Off - 12 Mins , ADD the Copper Finings then at Let Off , STAND 10 Minutes IN Copper ,
recirculate Wort IN COPPER 10 Minutes BEFORE A 1/2 Hour Stand
THEN COOL A S A P To Pitching Heat ( 15 c )
HOPS
1 St Hop Charge : To 25.000 Wort Litres @ 1.051.5
8 IBU Sussex @ 5.5 % a/a = 12.5 g
2 Nd Hop Charge : To 29.660 Wort Litres @ 1.052
7 IBU East Kent Goldings @ 6.5 % a/a = 11 g
3 Rd Hop Charge : To 27.915 Wort Litres @ 1.055
7 IBU Spalter @ 3.5 % a/a = 20 g
YEAST
Pitch With 82 g Weight of a LIVE Yeast @ 15 c
To 26.135 Wort Litres @ 1.058.5
Reccomended Strain : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.058.5 Rouse @ Pitch + 4 - 6 Hrs + EVERY 6 - 8 UNTIL STOP
E 7 16.5 1.057.75 DROP to 2 Nd F V @ 1.056 - 1.054
2 E 4 21.5 1.036
E 10:30 23 1.026
3 M 23 1.023
E 6:15 22.5 1.016 Light Skim
4 M 21 1.014.5
E 18 1.014 ADD PRIMINGS
5 M 17.5 1.019
E 18 1.017.5 Lt Skim
6 E 17.5 1.017
7 E 16.5 1.016.5
8 E 16 1.016.25
9 M 15.5 1.016
E 14.5 1.016
10 M 14 1.016 SEND to the Bottling Maturation Vessel ( C . V )
ONTO FININGS = 25.500 Beer Litres ( Est ) IN VESSEL .
STAND : At 13 - 12 c FOR 1 WEEK Minumum , then COOL TO 8 - 10 c
MATURATION : Mature at 8 - 10 c UNTIL @ 1.011.5 , THEN STILLAGE C . V and allow to 12 c.
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| Barrett`s Advert Card Photo : From the Brewery History Society Page on Barrett`s / Plowman Barrett & Co |
BOTTLING & MATURATION
Bottle CLEAR & BRIGHT at 1.010.75 - 1.010.5 at 15 c then STAND 1 WEEK @13 c Then COOL
To 10 c and CELLAR 3 Months before standing 1 Week at 12 c then Quality Control .
Cheers All and Happy Brewing ,
Edd
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