Today`s beery treat comes from the well known brewery of Brakspear & Sons
Of Henley on Thames , It`s drawn from the Brewing Book of E L D Lake 1901 - 1903,
deposited with the team at The Oxfordshire History Centre in Cowley as part of the
Brakspear`s Collection @ B 33 / A 14 .
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 on Thames
Oxfordshire
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| Brewery Steam Dray Photo courtesy of Brakspear`s |
A . K
Friday 29 Th December 1901
Brew No : 117
Original Gravity : 1.046 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 34 A B V : 5.2 %
MALTS & ADJUNCTS
U K & Ireland
Warminster Malt : 68 % Plumage Archer = 2.865 Kg
Malting Company of Ireland : 17.5 % Irish Ale Malt = 0.735 Kg
14.5 % Flaked Maize = 0.600 Kg
Australia
Voyager Craft Malt : 68 % Veloria Schooner = 2.815 Kg
Barrett - Burston : 17.5 % Vic Ale Malt = 0.735 Kg
14.5 % Flaked Maize = 0.600 Kg
New Zealand :
Gladfield Malt : 17.5 % Ale Malt = 0.735 Kg
Crisp Malt : 34 % Chevalier = 1.430 Kg
( Floor Malted ) 34 % Maris Otter = 1.430 Kg
14.5 % Flaked Maize = 0.600 Kg
South Africa
Crisp Malt : 34 % Chevalier = 1.430 Kg
( Floor Malted ) 34 % Maris Otter = 1.430 Kg
Weyermann Malt : 17.5 % ` Barke `/ Wien = 0.735 Kg
14.5 % Flaked Maize = 0.600 Kg
ADD 0.215 Kg of OAT HULLS to the Mash ON ALL Grists
MASHING
Use a Pale Ale type Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Goods In ;
ENSURE that the Liquor is 1.5 - 1.75 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 40 Minutes = 9.90 Litres
2 Nd Mash Heat : 67 c At + 40 - + 130 Minutes = 2.0 Litres
At Taps ( 130 Mins ) , Slowly open the mash tuin valve and return any Cloudy /
Turbid Worts OVER the Mash until Consistently Clear & Bright , Only then send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 79 - 74 - 71 c = 24.150 Litres
At a Gravity of 1.003.5 , STOP TAPS and Collect the Wort in the Copper ; ADDING Liquor to the Copper, REDUCING the Copper Gravity to 1.033.25 ON 30.220 Wort Litres Collected IN Copper.
At Collection from the Mash Tun at 1.033.25 , ADD THE Glucose ( INVERTED ) and then ,
CONDENSE to 1.035 ON 30.000 Wort Litres @ Let Off - 105 Minutes .
SUGARS
1 St Sugar Charge : To 30.220 Wort Litres @ 1.033.25
1.001.25 Invert Glucose = 0.120 Kg
2 Nd Sugar Charge : To 29.450 Wort Litres @ 1.035.5
1.004.25 No 1 Invert = 0.395 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge : At Let Off - 105 Mins , Then at Let Off - 75 Mins , ADD the 2 Nd Hop Charge .
At Let Off - 65 Minutes ON 25.950 Wort Litres @ 1.040 , ADD 3.50 Litres of Liquor ,
Reducing the Copper Gravity to 1.035.25 then ADD The No 1 Invert Sugar , at Let Off - 60 Minutes , ADD the 3 Rd Hop Charge . At Let Off - 30 Minutes ; ADD the 4 Th Hop Charge ,
ADD The C/ Finings @ Let Off - 12 Mins. then At Let Off , STAND the Copper 1/4 Hour
Then Recirculate IN COPPER for 10 - 15 Minutes ; STAND 1/2 Hour
THEN COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.035
5 IBU Cluster @ 6.5 % a/a = 7 g ; 8 IBU Brewer`s Gold @ 6.5 % a/a = 12 g
2 Nd Hop Charge : To 27.000 Wort Litres @ 1.038.5
8 IBU Fuggles @ 5.5 % a/a = 14 g
3 Rd Hop Charge : To 29.450 Wort Litres @ 1.039.5
2 IBU French Fuggles @ 4.2 % a/a = 5 g ; 3 IBU Goldings @ 6 % a/a = 5 g
4 Th Hop Charge : To 27.210 Wort Litres @ 1.042.5
6 IBU French Fuggles @ 4.2 % a/a = 13 g ; 2 IBU Goldings @ 6 % a/a = 3 g
YEAST
Pitch with 105 g Weight of a LIVE YEAST @ 15 c
Reccomended Starins
U K & Ireland : Brewlab Thames Valley 2 Strain
Australia : Bluestone Yeast : London BSY A 029
New Zealand & South Africa : Lalbrew : Windsor Ale Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.046
2 M 16.5 1.043
E 18 1.036
3 M 20.5 1.026 CLEAR To 2 Nd F V
E 21 1.019
4 M 21 1.014 COOL
E 18 1.011
5 M 16.5 1.009.75
E 15 1.009
6 M 14 1.009 Rack & Fine to DRAUGHT Container
STAND : 1 Week @ 12 - 13 c / 2 Days @ 16 - 19 c
CELLAR : 3 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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