How Do All ,
Today`s recipe is my first from a Hertfordshire brewery and is taken from the brewing book of ,
William Oakly Baily 1872 - 1875 whilst he was working at the Kingsbury Brewery , I believe the brewery was operated by a Mr Lloyd at this time,thanks to Martyn Cornell for the info !
The Brewing Book forms part of the Brakspear`s archives deposited with the helpful and
Friendly team at Oxfordshire History Centre in Cowley and can be found at B 33 / A9 / 1 .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Benskin`s Watford Brewery Ltd and their successors in title
This recipe for 30.000 Wort Litres to Copper @ 1.052 , 80 % Mash Efficiency Asumed
Approximately 24.500 Beer Litres Racked Down
Kingsbury Brewery
Verulam Rd
St Albans
Hertfordshire
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| Recent photo of the brewery buildings , From The Brewery History Society page on The Kingsbury Brewery Co Ltd |
PALE ALE
Tuesday 23 Rd March 1873
Gyle No : 83
Original Gravity : 1.060.5 Racking Gravity : 1.014.25 Final Gravity : 1.011
I B U : 74 A B V : 6.5 %
MALT
Grist 1 : Crisp Malt 90 % Chevalier = 5.810 Kg
10 % Hana Vienna = 0.645 Kg
Grist 2 : Crisp Malt 85 % Chevalier = 5.485 Kg
Weyermann Malt 15 % ` Barke ` Vienna Malt = 0.970 Kg
Choose either Grist according to Locally available Malts
MASHING
Use a Pale Ale type Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In
Ensure that the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c At 0 - + 60 Minutes = 13.880 Litres
2 Nd Mash Heat : 66 c At + 60 - + 120 Minutes = 4.330 Litres
At 120 Minutes;
Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the Mash .
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes at 78 - 75 c = 29.430 Litres
At a Runnings Gravity of 1.005.25 , STOP TAPS and Collect Wort in the Copper
COLLECTION
At Collection in the Copper , ADD Liquor to the Copper , Reducing the Gravity to 1.051.75 ,
THEN Condense to 1.052 Wort Litres IN COPPER @ 1.052
N B : Take care to remove any scum / detritus floating on the Wort BEFORE L/Off - 100 Mins .
COPPER
A 1 Hour and 40 Minutes boil ON HOPS
1 St Hop Charge at Let Off - 100 Minutes , then at Let Off - 70 Minutes , ADD the 2 Nd Hops .
At Let Off - 45 Minutes ON 27.240 Wort Litres IN COPPER @ 1.057 , ADD 1.650 Litres of Liquor,
Reducing the Copper gravity to 1.053.75 , Then at Let Off - 40 Minutes , ADD the 3 Rdv Hops .
At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 10 - 15 Minutes ,
THEN Recirculate the Wort IN Copper for 10 Minutes before STANDING 1/2 Hour
COOL A S A P to Pitching Heat after the Second Copper Stand period.
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.052
30 IBU Goldings @ 6 % a/a = 50 g ; 21 IBU Brewer`s Gold @ 6.5 % a/.a = 33 g
2 Nd Hop Charge : To 28.270 Wort Litres @ 1.055
12 IBU Goldings @ 6 % a/a = 20 g
3 Rd Hop Charge : To 28.755 Wort Litres @ 1.054
11 IBU Goldings @ 6 % a/a = 18.5 g
RACKING HOPS : To 24.500 Beer Litres Racked Down = 14 g East Kent Goldings
YEAST
Pitch with 167 ml of a LIVE YEAST @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.060.5
2 E 15 1.056
3 M 17 1.051.5
E 18.5 1.042.5
4 M 20 1.034
E 20 1.027
5 M 21 1.022 Clear to 2 Nd F V & COOL = 24.800 Wort Litres IN Vessel
6 E 17.5 1.017 SKIM
7 E 16 1.016.25
8 M 14 1.015.5
E 13.5 1.015.25
E 11 13.5 1.015
9 M 13.5 1.015 Rack ON HOPS
STAND : 1 Week at 12 - 13 c
CELLAR : 8 Weeks MINIMUM at 8 - 10 c Then release Excess C O 2 and FINE
Roll Well after fining , then STILLAGE .
STILLAGE : 1 Week at 12 c Then FULLY VENT and allow 12 - 18 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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