How Do All ,
Today`s cerevesian delight is the Pale Family Ale of Hodgson`s ;
A beer which follows the pattern of the X X Ales ;
In that the use of Flaked Maize becomes evident by the summer of 1894 .
The A J Baily Brewing Books1894 -1897 form part of the Brakspear collection ,
Cared for by the team at the Oxfordshire History Centre in Cowley ;
This recipe is from the earliest of the set which only covers the period between January and October 1894 @ B 33 A 13 1 .
I hope you all enjoy today`s recipe; if you can assist research with details of other historic Surrey
brewing records in private collections, I`d be gratefull for access ;
If you`re able to assist , please get in touch with me at : beerhistorybloke@gmail.com
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Hodgson`s Kingston Brewery Co Ltd and their successors in title
This recipe for 30.240 Wort Litres FROM the MASH @ 1.031.5
30.000 Wort Litres IN Copper @ Let Off - 105 @ 1.031.75
Hodgson`s Kingston Brewery Co Ltd
The Brewery
Brook St
Kingston upon Tames
Surrey
 |
| Label Photo from the B H S Webpage on Hodgson`s Kingston Brewery Co Ltd |
Pale Family Ale
Gyle No : 203
Monday 24 Th September 1894
Original Gravity : 1.049.25 Racking Gravity : 1,.012 Final Gravity : 1.,009
I B U : 38 A B V : 5.3 %
MALTS & ADJUNCTS
Warminster Malt : 34.9 % Plumage Archer = 1.375 Kg
Crisp Malt : 23.5 % Hana = 0.925 Kg
Malting Company of Ireland 29.9 % Irish Ale Malt = 1.175 Kg
11.7 % Flaked Maize = 0.450 Kg
++++ Oat Hulls @ 5 % = 0.265 Kg
MASHING
Use a Pale Ale Liquor Type
Pre Warm the Mash Tun to 95 c - 10 Minutes BEFORE mashing in ;
Ensure the Liquor is 1.25 - 1.5 " " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c At 0 - + 30 Minutes = 15.150 Litres
2 Nd Mash Heat : 67 c At + 30 - + 120 Minutes = 4.500 Litres
At 120 Minutes , slowly open the mash tun valve and return any Cloudy 1 St Runnings,
OVER the Mash Unitl CLEAR & BRIGHT , Only then allow to the Copper
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes @ 81 - 79 c = 27.800 Litres
At a runnings gravity of 1.003.5 , Stop Taps and Collect Wort in theCopper
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.036.5
Condense to 1.031.75 ON 30.000 Wort Litres In Copper , Take care to remove any scum ,
or detritus floating on the Wort Surface BEFORE Let Off - 135 Mins
SUGARS
1.012.25 No 1 Invert = 1.170 Kg to 30.385 Wort Litres
COPPER
A 2 1/4 Hour Boil ON HOPS
At Let Off - 135 Minutes , ADD the 1 St Hops , then at Let Off - 90 Mins , + 2 Nd Hops .
At Let Off - 60 Minutes ON 23.760 Wort Litres In Copper @ 1.039 , ADD 6.625 Litres of LIQUOR,
Reducing the Copper Gravity to 1.030.5 , Then add the No 1 Invert ON 30.385 Wort Litres .
At Let Off - 30 Minutes , ADD the 3 Rd Hops , then at Let Off - 12 Mins , ADD the Coipper Finings .
AT LET OFF - 5 Minutes , ADD the LATE HOP CHARGE
At let Off , STAND 10 Minutes , then Recirculate IN Copper for 10 Minutes then STAND 1/2 Hr
THEN COOL A S A P To Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.031.5
4 I B U Fuggles @ 5.5 % a/a = 6.5 g , 4 I B U East Kent Goldings @ 6.5 % a/a = 5 g
2 Nd Hop Charge : To 25.985 Wort Litres @ 1.036
8 I B U Brewer`s Gold @ 6.5 % a/a = 10 g , 7 I B U Fuggles @ 5.5 % a/a = 9 g
3 Rd Hop Charge : To 28.075 Wort Litres @ 1.046
15 I B U Goldings @ 6 % a/a = 23 g
LATE HOPS : 10 g East Kent Goldings
YEAST
Pitch with 86 ml of a LIVE YEAST SLURRY @ 15.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.049.25
2 M 17 1.042.5
E 18.5 1.040
3 M 20 1.038 DROP to 2 Nd F V : = 25.700 Wort Litres IN 2 Nd F V
E 20 1.031
4 M 18.5 1.024
E 17 1.017
5 M 15.5 1.015
6 E 14 1.012.25
7 E 13 1.012 RACK & FINE to Draught containers .
STAND : 1 Week at 13 c #
CELLAR : 2 Weeks at 10 c then Roll Well and Stillage
STILLAGE : 1 Week at 10 c then FULLY VENT
ALLOW 6 - 12 Hours for the beer to Clear & Condition BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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