How Do All ,
Today`s beery delight comes from the well known Henley brewery of Brakspear & Sons.
The source of today`s recipe is the Brewing Book 1858 - 1864 of ,H H Braksapear
@ B 33 / A 5 / 2 ; cared for by the friendly folks at The Oxfordshire History Centre on
Temple Rd in Cowley .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
W H Brakspear & Sons Ltd and their successors in title
W H Brakspear & Sons
The Brewery
New St
Henley oin Thames
Oxfordshire
 |
| Photo of New St Courtesy of Brakspear`s |
X X ALE
17 Th April 1858
Brew No : 23
Original Gravity : 1.056.5 Racking Gravity : 1.013.25 Final Gravity : 1.011
I B U : 28 A B V : 6.0 %
MALTS
U K & Ireland
Crisp Malt : 30 % Chevalier = 1.430 Kg
Crafty Maltsters 30 % Scottish Annat = 1.420 Kg
Warminster Malt 40 % Vienna Malt = 1.905 Kg
Australia
Voyager Craft Malt 40 % Veloria Vienna = 1.905 Kg
60 % Veloria Schooner = 2.865 Kg
New Zealand & South Africa
Crisp Malt 30 % Chevalier = 1.430 Kg
30 % Maris Otter = 1.425 Kg
Weyermann Malt 40 % ` Barke ` Vienna = 1.905 Kg
U S A
Valley Malt 50 % Golden Valley Pale Ale = 2.380 Kg
Weyermann Malt 50 % ` Barke ` Vienna = 2.380 Kg
MASHING
Use a Lightly Burtonised Liquor
Pre Warm the mash tun to 95 c - 10 Mins ; ENSURE the Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 11.510 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 7.150 Litres
At 150 Minutes , slowly open the mash tun valve and return any cloudy / turbid 1 St Worts OVER
The mash until consistently clear & bright , only then allow to the Copper.
SPARGING
AT Clear Wort to the Copper + 10 Minutes
SPARGE :1 St = 12.245 Litres @ 86 c ; 2 Nd Sparge @ 56 c = 5.110 Litres
At a gravity of 1.004 ; Stop Taps and Collect Wort in the Copper .
COLLECTION
At 1.004 , Stop Taps and Collect Wort in the Copper ; ADDING LIQUOR to the vessel ,
REDUCING the Copper Gravity to 1.038.25 ON 30.170 Wort Litres
Then ADD the Cane Sugars and CONDENSE to 1.045.25 ON 30.000 Wort Litres In Coipper.
NB : Take care to remove any scum or other detritus floating on the Wort surface ,
BEFORE Let Off - 105 Minutes ( 1 St Hop Charge ) .
SUGARS
Cane Sugar @ 1.006.75 = 0.540 Kg
NB : Australian or U S readers should try this with a Raw Cane / Un Refined Cane sugar
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes , then at Let Off - 60 Minutes, ADD the 2 Nd Hops .
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 Re Circulate IN Copper for 10 Minutes BEFORE a Half Hour Stand .
At the end of the 1/2 Hour STAND ; SEND TO A Hop Back Vessel for a 1 HOUR STAND
AFTER the 1 Hour in the Hop Back is Up , COOL A S A P to Pitching Heat
Volume @ Let Off + 45 Minutes = 23.570 Wort Litres @ 1.056.5
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.045.25
7 IBU French Fuggles @ 4.2 % = 18 g
3 IBU Brewer`s Gold @ 6.5 % = 5 g
2 Nd Hop Charge : To 26.850 Wort Litres @ 1.050
3 IBU Goldings @ 6 % = 5 g
3 IBU Brewer`s Gold @ 6.5 % = 4 g
4 IBU French Fuggles@ 4.2 % = 10 g
3 Rd Hop Charge : To 25.240 Wort Litres @ 1.053
6 IBU East Kent Goldings @ 6.5 % = 9 g
HOP BACK CHARGE
14 g French Fuggles to 23.500 Wort Litres IN VESSEL ( Approx )
YEAST
Pitch with 90 ml of a LIVE YEAST CULTURE @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.056.5
2 E 6 16.75 1.050
3 M 6 18.25 1.041.25
M 9 19 1.034.5
Noon 20 1.032.25
E 2 20.25 1.032 CLEAR TO 2 Nd F V = 22.800 Wort Litres IN Vessel
4 M 20 1.022
E 18 1.017.5
5 E 16 1.015.25
6 E 14.5 1.014
7 E 14 1.013.25 RACK to Draught Container .22.500 Beer Litres
( Approximated Volume )
STAND : 1 Week @ 12 - 13 c Then release Excess C O 2 and re seal .
CELLAR : 4 Weeks at 6 - 8 c then ADD Finings and roll well +
1 Week @ 10 c & Roll again before stillaging .
STILLAGE : 1 Week at 12 c then FULLY VENT and allow 12 Hours Before Q . C
Cheers All and Happy Brewing ,
Edd
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