How Do All ,
Here`s a Single Stout, an 1871 brewing as noted in the Brewing Notebook @ SHW 6 / 1 / 2 / 3;
This notebook contains brewer`s notes and , happily some brewings from the Cannon Brewery of Clerkenwell ; the book forms part of the Ward`s Brewery Collection , held by the excellent foks at Sheffield City Archives on Shoreham St , Sheffield .
If any London based readers are able to help my southern UK Beer & Brewing history research by visiting the London Metropolitan or,Westminster City Archives and photographing records on my behalf ; Please get in touch , I`d love to hear from you .
This Recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,
The Cannon Brewery Co Ltd and their successors in title
This Recipe for 30.150 Wort Litres to Copper @ 1.051.75 from Mash Tun
80 % Mash Efficiency Assumed
Cannon Brewery
St John Street
Clerkenwell
London
 |
| Drawing of the Brewery from The Brewery History Society Website |
13 Th April 1871
Gyle : 251
Original Gravity : 1.069 Racking Gravity : 1.013.5 Final Gravity : 1.010
I B U : 48 A B V : 7.8 %
MALTS
U K & Ireland
Warminster Malt : 45 % Plumage - Archer = 2.900 Kg
Crisp Malt : 43 % No 19 Maris Otter = 2.770 Kg
French & Jupps : 8.8 % Brown Malt = 0.635 Kg
3.2 % Black Malt = 0.230 Kg
Australia & New Zealand
Voyager Craft Malt : 45 % Veloria Schooner = 2.895 Kg
NZ : Replace with Gladfield Ale Malt
Barrett - Burston 43 % Border Pale Ale @ 4.5 ebc = 2.770 Kg
NZ : Replace with Maris Otter
Simpson`s Malt : 8.8 % Brown Malt = 0.635 Kg
3.2 % Black Malt = 0.230 Kg
South Africa ,Canada & U S A
45 % Pale Ale Malt v@ 4 - 5 ebc = 2.895 Kg
43 % Pale Ale Malt @ 6 ebc min = 2.770 Kg
8.8 % Brown Malt = 0.635 Kg
3.2 % Black Malt = 0.230 Kg
MASHING
Use a Stout Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes before mashing in
ENSURE the Liquor is 1.75 - 2 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c 0 - + 90 Minutes = 14.0 Litres
2 Nd Mash Heat : 67 c + 90 - + 150 Minutes = 7.100 Litres
At 150 Minutes , slowly open the mash tun valve and return any turbid or cloudy 1 St runnings ;
OVER the Mash until Bright & Clear , only then send to the Copper
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes ; AT 73 - 70 c = 27.760 Litres
At a Gravity of 1.005.5 - 1.005.25 , STOP TAPS and Collect the Wort in the Copper .
COLLECTION
At Collection of the Wort , ADD Liquor to the Copper reducing the gravity to 1.051.75
ON 30.150 Wort Litres @ Let Off - X Minutes
CONDENSE to 1.052 ON 30.000 Wort Litres IN Copper @ Let Off - 180 Minutes.
COPPER
A 3 Hour Boil ON HOPS
At Let Off - 180 Minutes , ADD the 1 St Hops ,
@ Let Off - 120 Minutes at 1.058 , ADD the 2 Nd Hop Charge ;
Then at Let Off - 60 Minutes @ 1.062.5 - 1.063 , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings ;
At Let Off , STAND 10 Minutes then Recirculate IN Copper for 5 - 10 Minutes
THEN STAND 1/2 Hour before COOLING to Pitching Heat A S A P
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.052
6 IBU Goldings @ 6 % a/a = 11 g , 9 IBU Saazer @ 3.5 % a/a = 27 g
2 Nd Hop Charge : To 26.533 Wort Litres @ 1.058
6 IBU Goldings @ 6 % a/a , 10 IBU Saazer @ 3.5 % a/a = 28 g
3 Rd Hop Charge : To 24.245 Wort Litres @ 1.063
7 IBU Goldings @ 6 % a/a = 11 g ,
10 IBU Hallertau Heresbrucker @ 3.5 % = 27 g
YEAST
Pitch with 58 g Weight of a LIVE YEAST @ 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.069
2 M 19.5 1.067
E 20 1.060
3 M 21 1.054
E 24 1.047
4 M 21 1.039
E 19 1.039
5 M 18 1.028
E 16 1.022 DROP To 2 Nd F V & COOL
6 E 14 1.015 SKIM @ 1.014.25 - 1.014
7 M 13.5 1.014
E 13.5 1.013.5
8 M 13.5 1.013.5 RACK to Draught Container .
STAND : 1 Week at 12 - 13/14 c ; Then release Excess C O 2 and Re Seal .
CELLAR : AT 8 c FOR 3 Months then ADD Finings and Roll Well .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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