How Do All ,
Today`s cerevesian delight is the ` Pale ` or rather the ` Ordinary X X Ale of Hodgson`s ;
A VERY Popular beer, judging from the frequency of it`s brewings in the A J Baily Brewing Books
1894 -1897 in the Brakspear collection at the Oxfordshire History Centre in Cowley ;
Catalogue Nos @ B 33 / A 13 / 1 - 3
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; as so far ;
I`ve been unable to trace any from the county other than the subject of this recipe and ,
At the London Metropolitan Archives, the 1886 Gyle Book from the Hodgson Brothers period of operations at Brook St .
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 27.650 Wort Litres FROM the MASH @ 1.038.5
27.500 Wort Litres IN Copper @ Let Off - 105 @ 1.047.25
Hodgson`s Kingston Brewery Co Ltd
The Brewery
Brook St
Kingston upon Tames
Surrey
 |
| Photo of the Copper Room at Brook St from the Brewery History SocietyWebpage On Hodgson`s Kingston Brewery Co Ltd |
X X ALE
Friday 28 Th September 1894
Gyle No : 205
Original Gravity : 1.052.75 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 30 A B V : 6.0 %
MALTS & ADJUNCTS
Warminster Malt : 37.8 % Plumage Archer = 1.665 Kg
Alternative : Crafty Maltsters :37.8 % Scottish Annat = 1.650 Kg
Malting Company of Ireland : 20.3 % Irish Ale Malt = 0.890 Kg
Crisp Malt : 25.4 % Hana Malt = 1.125 Kg
French & Jupps : 3.8 % Crystal Malt = 0.190 Kg
Flaked Maize 12.7 % = 0.550 Kg
MASHING
Use a Lightly Burtonised Brewing 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 : 66 c AT 0 - + 30 Minutes = 11.850 Litres
2 Nd Mash Heat : 67 c AT + 30 - + 120 Minutes = 5.305 Litres
At 120 Minutes , slowly open the mash tun valve and return any turbid 1 St runnings over the mash,
And once consistently clear & bright , Send to the Copper and Begin Collection.
SPARGING
Sparge at 81 - 79 c At Clear Wort to the Copper + 10 - 15 Minutes = 19.500 Litres
At a runnings gravity of 1.004 , STOP TAPS / Close off Mash Tun Valve and Collect the Worts .
COLLECTION
At Collection in the Copper , ADD Liquor to the Copper , reducing the Gravity to 1.038.5
ON 27.650 Wort Litres
ADD the 1 St Sugar charge and CONDENSE to 1.047.25 ON 27.500 Wort Litres IN Copper ;
Take care to remove any scum or detritus from the wort surface BEFORE Let Off - 105 Minutes.
SUGARS
1 St Sugar Charge : 0.740 Kg No 1 Invert @ 1.008.5
2 Nd Sugar Charge : To 27.820 Wort Litres @ 1.002.75
0.240 Kg No 1 Invert
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge at Let Off - 105 Minutes , then at Let Off - 60 Minutes ,+ 2 Nd Hop Charge.
At Let Off - 35 Minutes ON 23.825 Wort Litres in Copper @ 1.054, ADD 3.995 Litres of Liquor,
Reducing the Copper Gravity to 1.046.25 , Then ADD the second sugar charge and once thoroughly
Dissolved , ADD the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD Copper Finings then ,
At Let Off - 5 Minutes , ADD 1 g of Black Malt to the Copper .
STAND 10 Minutes before Recirculating IN Copper for 10 Minutes ;
Then STAND 1/2 Hour before cooling to Pitching Heat A S A P
HOPS
1 St Hop Charge : To 27.500 Wort Litres @ 1.047.25
10 IBU East Kent Goldings @ 6.5 % a/a = 14 g
2 Nd Hop Charge : To 25.315 Wort Litres @ 1.051
4 IBU Fuggles @ 5.5 % a/a = 6.25 g
8 IBU Brewer`s Gold @ 6.5 % a/a = 10.5 g
3 Rd Hop Charge : To 27.820 Wort Litres @ 1.049
5 IBU East Kent Goldings @ 6.5 % a/a = 7 g
3 IBU Brewer`s Gold @ 6.5 % a/a = 4.25 g
YEAST
Pitch 106 ml of a LIVE YEAST @ 15 c
TO : 25.690 Wort Litres @ 1.052.75
Reccomended Strains : Brewlab thames Valley 3
Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052.75
2 M 16.5 1.048
E 18.5 1.042
3 M 20.5 1.036 Drop to 2 Nd F V = 25.440 Wort Litres IN 2 Nd F V
E 21 1.027
4 M 21 1.020 Cool
E 19.5 1.016 SKIM
5 M 16.5 1.014 Drop to 3 Rd F V = 25.250 Wort Litres IN 3 Rd F V
E 14 1.012
6 E 13.5 1.011.5
8 M 13 1.010 Rack to Draught Container
STAND : 1 Week at 12 c
CELLAR : 2 Weeks at 10 c , Roll / Disturb Once per 2 days and at + 12 Days , ADD FININGS
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours to clear & condition .
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment