How Do All ,
Today`s recipe is a beautifull Porter from 1894, One drawn from my recent trip to
The Oxfordshire History Centre in Cowley ; An analysis of , The brewing books of A J Baily
whilst he was brewing at Brook Street from early 1894 , Until early - mid 1897 .
This recipe comes from the only one of the trio of books to contain attenuation records , the earliest of the set which only covers the period between January and October 1894
@ B 33 A 13 1 .
The original grist for the mash was relatively simple , containing imported Russian barley ,
Malted in the UK @ 8 Quarters; And a malt entered as " Gray " at 4 Quarters ; then 3 quarters
Each of both Crystal and Black Malts .The Sugars originally used wer a blend of Graton`s ,
" Caramelised " ; and a common ingredients in quite a few stouts & porters of the period , Caramel .
The Hops used were a blend of both UK ( Sussex 1893 , and Falmouth Kents 1893 ) ;
And at the start Of the boil , Oregons 1893 .
Cheers All and Happy Brewing ,
Edd
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 30.200 Wort Litres from the Mash Tun @ 1.026 , 80 % Mash Efficiency
30.000 Wort Litres at Let Off - 140 Minutes
Hodgson`s Kingston Brewery Co Ltd
The Brewery
Brook Street
Kingston upon Thames
Surrey
PORTER
Thursday 30 Th August 1894
Gyle No : 189
Original Gravity : 1.052.75 Bottling Gravity : 1.012.75 Final Gravity : 1.010
I B U : 38 A B V : 5.6 %
MALTS
Crisp Malt : 51.2 % Hana Malt = 1.665 Kg
Warminster Malt 27.2 % Vienna = 0.885 Kg
French & Jupps : 14.4 % Medium Crystal = 0.520 Kg
7.2 % Black Malt = 0.260 Kg
MASHING
Use a Stout / Porter Liquor
Pre Warm the Mash Tun to 90 c - 10 Minutes before mashing in .
1 St Mash Heat : 66 c @ 0 - + 30 Minutes = 7.545 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 120 Minutes = 1.800 Litres
At 120 Minutes , Slowly open the mash tun valve and return any cloudy 1 St runnings OVER
The mash until consistently clear & briught ; Only then send to the Copper .
SPARGING & COLLECTION
At Clear Wort to the Copper + 10 Minutes @ 83 - 80 c = 22.0 Litres,
At a gravity of 1.003 , Stop Taps and Collect Wort in the Copper ; Adding Liquor to the copper ,
Reducing the Copper Gravity to 1.026 ON 30.200 Wort Litres In Copper @ 1.026 ;
ADD the 1 St Sugar Charge then Condense to 1.043 On 30.000 Wort Litres @ Let Off - 140 Mins.
Take care to remove any scum or other detritus floating on the Wort surface ,
Before the 1 St Hops @ Let Off - 140 Minutes .
SUGARS
1 St Sugar Charge @ Let Off - x Mins To 30.200 Wort Litres
1.011.25 No 1 Invert Sugar = 1.065 Kg
1.005.5 Invert Belgian Candi Syrup = 0.520 Kg
2 Nd Sugar Charge @ Let Off - 60 Minutes To 29.585 Wort Litres
1.002.75 Caramel = 0.255 Kg
COPPER
A 2 Hour 20 Minutes Boil ON HOPS
1 St Hop Charge @ Let Off - 140 Minutes , then at Let Off - 90 Minutes ADD the 2 Nd Hops .
At Let Off - 60 Minutes , ON 26.085 Wort Litres IN Copper @ 1.049
ADD 3.300 Litres of LIQUOR, Reducing the Copper gravity to 1.045.5
ON 29.585 Wort Litres IN Copper , Then + Caramel .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.
AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes ,
THEN Recircirculate IN Copper for 5 - 10 Minutes , Then STAND 1/2 Hour
BEFORE COOLING A S A P to Pitch Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres In Coapper @ 1.043
12 IBU Cluster @ 6.5 % a/a = 19 g
2 Nd Hop Charge : To 27.905 Wort Litres @ 1.046
16 IBU French Fuggles @ 4.2 % = 36 g
3 Rd Hop Charge : To 27.270 Wort Litres @ 1.049
10 IBU Goldings @ 6 % = 17 g
YEAST
25.550 Wort Litres IN F V @ 1.052.75
58 ml of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.052.75
2 M 16.5 1.050
E 17.5 1.045
3 M 19.5 1.040
E 21.5 1.032.5
4 M 22 1.026 CLEAR to 2 Nd F V = 25.200 Wort Litres IN Vessel
E 19 1.021
5 M 16 1.028
E 16 1.024.5
6 M 14 1.022.25
7 M 13.5 1.020.25 CLEAR To Conditioning Vessel = 24.800 Beer Litres
STAND : 2 Weeks at 12 c Then VENT Excess C O 2 and Re Seal .
MATURE : At 8 - 6 c FOR X Months UNTIL @ 1.014.5 , then STILLAGE vessel .
STILLAGE : At 10 c for 2 WEEKS then allow to 12 c and FULLY VENT @ 1.013.25 ;
Allow the C V to 15 c and then bottle as below .
BOTTLE : Clear & Bright at 1.012.75 at 15 - 16 c THEN STAND 1 Week @ 13 c - 15 c .
CELLAR : 2 Months at 10 c then STAND 1 Week at 12 c BEFORE Q . C .
Cheers All ,
Edd
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