How Do All ,
Today`s recipe is from the only other ` Gyle Type ` in the June - November 1886 brewing book of
A J Baily , entered up whilst he was a brewer at Barrett`s from June 1886 to March 1893 ,
The other beer entered in the records being a Stout ; the subject of the last Barrett`s post .
The Brewing Books of A J Baily form part of the Brakspear`s collection ; Cared for by the helpfull and friendly team at the Oxfordhire History Centre , this volume located at Cat No :B 33 A 12 / 1 .
I hope that you all enjoy the recipe ,
It`s a classy Pale Ale from a ` Small ` London brewery in the late 19 Th Century .
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 28.700 Litres from the Mssh Tun @ 1.038 , 80 % Mash Efficiency
28.500 Wort Litres @ Let Off - 120 Mins @ 1.047.75
Barrett`s Brewing & Bottling Co Ltd
The Brewery
Wandswort Road
Vauxhall
London
SW 8
 |
| Barrett - Plowman & Co Label : From The Brewery History Society Webpage on Barrett`s |
PALE ALE
Tuesday 23 Rd November 1886
Gyle No : 205
Original Gravity : 1.051.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 40 A B V : 6.1 %
MALTS & ADJUNCTS
U K & Ireland
Crisp Malt : 67 % Chevalier = 3.025 Kg
Malting Comapny of Ireland : 21.25 % Irish Ale Malt = 0.960 Kg
Australia
Voyager Craft Malt : 67 % Veloria Schooner = 3.015 Kg
Barrett - Burston : 21.25 % Vic Ale Malt = 0.955 Kg
New Zealand
Crisp Malt : 67 % Chevalier = 3.025 Kg
Gladfield : 21.25 % Ale Malt = 0.960 Kg
South Africa
Crisp Malt 67 % Chevalier = 3.025 Kg
Weyermann Malt : 21.25 % Vienna Malt = 0.960 Kg
United States of America
Crisp Malt : 67 % Chevalier = 3.025 Kg
21.25 % Mr Toastman Vienna = 0.960 Kg
ALL GRISTS + 11.75 % Flaked Rice = 0.525 Kg
+++++ OAT HULLS @ 5 % of Grist Weight = 0.225 Kg ++++++
MASHING & SPARGING
Use a Pale Ale type Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE mashing in
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 61 c At 0 - + 15 Minutes = 12.200 Litres
2 Nd Mash Heat : 66 c At + 15 - + 135 Minutes = 6.630 Litres
At Taps ( 135 Minutes ) , Slowly open the mash tun valve and return any turbid 1 St runnings ,
OVER the Mash until Consistently Clear & Bright ,
Only then send to the Copper and Begin Collection .
SPARGING : At Clear Wort to the Copper + 10 Minutes @ 81 - 79 - 76 c = 20.100 Litres ;
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper , ADDING LIQUOR ,
Average Gravity at 1 St Collection ( FROM Mash Tun ) AT 1.038 ON 28.700 Wort Litres IN Copper.
COLLECTION
At Collection as above ( FROM Mash Tun ) ; 28.700 Wort Litres @ 1.038 , ADD the Sugars ,
Then CONDENSE to 1.047.75 ON 28.500 Wort Litres In Copper @ Let Off - 120 Minutes.
SUGARS
1.009.5 White CANE Sugar = 0.750 Kg
PRIMINGS : 1.002 Cane Sugar 0.135 Kg to 25.400 Beer Litres
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins , then at Let Off - 90 Minutes , + 2 Nd Hops , At Let Off
- 60 Minutes ON 26.560 Wort Litres IN COPPER @ 1.054 , ADD 5.340 Litres of LIQUOR,
Reducing the Copper Gravity to 1.044.5 . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes ,
Then Recirculate IN COPPER for 10 - 15 Minutes BEFORE COOLING A S A P to Pitching Heat .
25.885 Wort Litres To F V @ 1.051.5
HOPS
1 St Hop Charge : To 28.500 Wort Litres @ 1.047.75
13 IBU Fuggles @ 5.5 % a/a = 22 g
2 Nd Hop Charge : To 26.560 Wort Litres @ 1.051
14 IBU Goldings @ 6 % a/a = 21 g
3 Rd Hop Charge : To 28.620 Wort Litres @ 1.047
13 IBU French Fuggles @ 4.2 % a/a = 29 g
RACKING HOPS : 12 g French Fuggles / 10 g U K Fuggles TO 25.400 Beer Litres @ 1.010
YEAST
Pitch with 72 g Weight of a Live Yeast @ 15 c
Strain Recc : Whitbread Type II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.051.5
2 E 4:30 17 1..045
3 M 20 1.033
E 21 1.025
4 M 22 1.017 STOP Rousing
E 21 1.012 Light SKIM
5 E 18 1.010.5
6 E 18 1.009
7 M 16.5 1.008.5
8 M 14 1.008.25
E 13.5 1.008.25 Rack & Prime :
to Draught Container ON HOPS & Fine on Racking .
STAND : 1 Week at 12 - 13 c
CELLAR : 2 Months at 10 c then Stillage .
STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow 12 - 14 Hour BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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