How Do All ,
Today`s recipe is a tasty treat from a small Hertfordshire brewery from the early 1870`s ;
Chosen after I asked fellow beer history enthusiast Martyn Cornell what sort of beer from the
Lloyd & Co range he`d like to see as a recipe , he kindly relied that a Mild recipe would be good
To see . My reply was , X Mild , it is then !!
Originally brewed using a local Malt @ 6 Quarters of No 2 St Albans Malt,
With the first hop charge being an OLD crop year, Viz : " 12 Lbs Americans 1868 ",
and the last Hop Charge consisting of " 24 Lbs Playfoot Kt 1872 " .
The more eagle eyed amongst you will notice I`ve used Malt Extract in this recipe ;
This is purely there for ` Wort Extension ` purposes ; IE : To increase the final ` Yield To F V `
At the specified Original Gravity , in this case 1.045.25 .
Some of you may be wondering as to the reason ,Well , it`s merely a replication for the
Home or Hobby Brewer of the use of ` Reserved Wort ` in a commercial Brewery in the 1870`s ,
A technique also used at the Kingsbury Brewery during the period covered by the source of today`s cerevesian delight ; The Brewing Book of Wm Oakly Baily 1872 - 1875 @ B 33 / A 9 / 1 ,
Part of the Brakspear`s archives, cared for by the friendly and helpfull team on Temple Road,
at The Oxfordshire History Centre , Cowley .
If any blog readers know of brewing records in private collections from Hertfordshire and the
Surrounding counties, and are able to send me photos , please leave a comment below
or send me an e mail ,
Cheers All and Happy Brewing ,
Edd @ beerhistorybloke@gmail.com
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Kingsbury Brewery Co Ltd and their successors in title
Loyd & Co
The Kingsbury Brewery
Verulam Rd
St Albans
Hertfordshire
 |
| Recent Photo of The Kingsbury Brewery Premise from, The BHS Webpage on The Kingsbury Brewery Co Ltd |
X MILD
Saturday 24 Th May 1873
Gyle No : 45
Original Gravity : 1.045.25 Racking Gravity : 1.011.75 Final Gravity : 1.007
I B U : 22 A B V : 4.7 %
MALTS
Crisp Malt : 42.5 % Chevalier = 2.0 Kg
42.5 % Hana Vienna = 2.015 Kg
25 % No 19 Maris Otter = 1.175 Kg
MASHING
Use a ` Mild Ale ` / SOFT Liquor
Thoroughly pre warm the Mash Tun to 95 c - 10 Minutes BEFORE Mashing In
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c At 0 - + 60 Mins = 13.00 Litres
2 Nd Mash Heat : 66 c At + 60 - + 120 Mins = 2.0 Litres
3 Rd Mash Heat : 69 c At + 120 - + 135 Mins = 3.70 Litres
At Taps ( 135 Mins ) , slowly open the mash tun valve
Return any turbid or cloudy 1 st runnings OVER the mash until consistently clear and bright ,
ONLY send to the copper after 5 Minutes of consistently clear wort runnings.
SPARGING
Sparge at Clear Wort to the copper + 10 Minutes @ 78 - 76 c = 27.160 Litres
At a gravity of 1.004.5 - 1.004.25 , STOP TAPS / Close off the Mash Tun Valve and Collect Wort.
COLLECTION
At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.042
ON 27.160 Wort Litres IN COPPER ; Then Condense to 1.042.25 ON 27.000 Wort Litres ,
Remove any scum or other detritus floating on the Wort Surface BEFORE L/Off - 150 Minutes.
SUGARS
1.003 Malt Extract = 0.300 Kg To 30.075 Wort Litres
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes @ 1.051
ON 21.405 Wort Litres in Copper , ADD 9.135 Litres of LIQUOR,
Reducing the Copper Gravity to 1.035.5 , THEN at Let Off - 60 Minutes
ON 27.760 Wort Litres IN Copper @ 1.039 , ADD 2.315 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.036 ON 30.075 Wort Litres , Then ADD the Malt Extract.
AT Let Off - 30 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 12 Minutes ADD the Copper Finings then at Let Off , STAND 10 Minutes ;
RECIRCULATE In Copper for 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P .
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.042.25
7 IBU East Kent Goldings @ 6.5 % a/a = 10 g
2 Nd Hop Charge : To 27.760 Wort Litres @ 1.042
13 IBU French Fuggles @ 4.2 % a/a = 33 g
YEAST
Pitch with 145 ml of a LIVE YEAST @ 14 c
Strain Reccomendation : Whitbread T II Type
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.045.25
2 M 17.5 1.035
E 18.5 1.028
3 M 18.5 1.022
E 19.5 1.016
4 M 15.5 1.014
E 15 1.013
5 E 13 1.011.75
6 M 13 1.011.75 RACK & Fine to Draught Vessel
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 and allow 12 Hours before Q . C
Cheers All ,
Edd
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