How Do All ,
Today`s recipe is a premium Bitter Ale * from the well known Kingston brewery of Hodgson`s ;
Throughout the A J Baily Brewing Books Ex Brook St this recipe is drawn from ,
there`s a noteable lack of a ` superior ` Pale Ale in the Gyles entered in the books ,
My contention is that when in a more portable packaging format ; IE a Bottled Beer ,
the beer would have been sold as an I P A or Pale Ale, this is due to a number of factors ,
not least of which are the inherrent design perameters of the beer it`self ;
Which in my opinion put it squarely in the Pale / I P A product bracket of Gyle Types
in this period , A good level of bitterness and an A B V between 5.75 and 6.75 % .
I hope that you all enjoy today`s verevesian delight , there`s aniother couple of beers Ex Hodgson`s whose recipies are contained in the Brewing Books of A J Baily 1894 - 1897 that are in the Brakspear`s collection , Cared for by the good folks at The Oxfordshire History Centre in Cowley; Source : Brewing Book of A J Baily 1894 @ B 33 / A 13 / 1
If any readers of the blog know of other historic brewing records from breweries in Surrey ;
That are in Private / Corporate archives and , you`re able to send photos / alllow access in person ;
Please get in touch with me at : beerhistorybloke@gmail.com
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2023
This recipe for 30.220 Wort Litres from the Mash Tun @ 1.034.0 , 80 % Mash Efficiency
30.000 WORT LITRES IN COPPER @ LET OFF - 130 @ 1.034.25
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Hodgson`s Kingston Brewery Co Ltd and their successors in title
Hodgson`s Kingston Brewery Co Ltd
The Brewery
Brook St
Kingston upon Thames
Surrey
 |
| Label Photo from the B H S Webpage on Hodgson`s Kingston Brewery Co Ltd |
BITTER ALE
Thursday 9 Th January 1894
Gyle No : 59
Original Gravity : 1.055.5 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 56 A B V : 6.25 %
MALTS
U K & Ireland
Warminster Malt : 35.1 % Plumage Archer = 1.490 Kg
Crafty Maltsters : 15 % Scottish Annat = 0.630 Kg
Crisp Malt : 15 % Chevalier = 0.640 Kg
Malting Comany of Ireland : 34.9 % Irish Ale Malt = 1.480 Kg
Australia
Voyager Craft Malt : 35.1 % Veloria Schooner = 1.485 Kg
30.0 % Pale Schooner = 1.270 Kg
Barrett - Burston : 34.9 % Vic Ale Malt = 1.480 Kg
Canada & U S A
Crisp Malt 15 % Chevalier = 0.630 Kg
34.9 % No 19 Maris Otter = 1.480 Kg
35.1 % Pale Ale Malt @ 4 EBC = 1.490 Kg
15 % Pale Ale Malt @ 6 EBC = 0.635 Kg
South Africa
Crisp Malt : 36 % Chevalier = 1.530 Kg
30 % Pale Ale Malt @ 3 EBC = 1.270 Kg
Weyermann Malt 34 % ` Barke ` Vienna Malt = 1.275 Kg
New Zealand
Crisp Malt : 15 % Chevalier = 0.630 Kg
Gladfield Malt : 34.9 % Ale Malt = 1.480 Kg
Simpson`s Malt 50.1 % Best Pale Ale Malt = 2.125 Kg
MASHING
USE A PALE ALE LIQUOR
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 10.400 Litres
2 Nd Mash Heat : 65 c @ + 60 - + 120 Minutes = 5.100 Litres
3 Rd Mash Heat : 67 c @ + 120 - + 150 Minutes = 2.700 Litres
At 150 Minutes ( TAPS ) , Slowly open the mash tun valve and return any cloudy or Turbid
Wort Runnings OVER the mash until consistently CLEAR & BRIGHT + 5 Mins;
Only then send the Wort to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 76 - 73 - 70 c = 21.700 Litres ;
At a Gravity of 1.003.5 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection of the Wort in the Copper / Boiler ; ADD LIQUOR to the Copper ,
REDUCING the Copper Gravity to 1.034.0 ON 30.220 Wort Litres @ Let Off - X Minutes ;
THEN CONDENSE TO 1.034.25 ON 30.000 Wort Litres @ Let Off - 130 Minutes
SUGARS
1.013.75 No 1 Invert = 1.235 Kg TO 28.580 Wort Litres @ 1.035.25
COPPER
A 2 Hour 10 Minutes Boil ON HOPS
1 St Hop Charge @ Let Off - 130 Minutes then at Let Off - - 90 Mins , ADD the 2 Nd Hop Charge .
At Let Off - 63 Minutes ON 24.565 Wort Litres IN Copper @ 1.041 ,
ADD 4.015 Litres of LIQUOR , Reducing the Copper Gravity to 1.035.25 then + Sugars .
At Let Off - 30 - 25 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 M + Copper Finings.
At Let Off , STAND 15 Minutes , THEN RECIRCULATE IN COPPER 10 - 15 Minutes ;
THEN STAND 1./2 Hour BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.034.25
10 IBU East Kent Goldings @ 6.5 % a/a = 15 g
13 IBU French Fuggles @ 4.2 % a/a = 29 g
2 Nd Hop Charge : To 26.275 Wort Litres @ 1.038.5
8 IBU Bramling Cross @ 6.5 % a/a = 11 g
3 Rd Hop Charge : To 26.825 Wort Litres @ 1.052
12 IBU Goldings @ 6 % a/a = 18 g
13 IBU Brewer`s Gold @ 6.5 % a/a = 21 g
YEAST
Pitch with 102 ml of a LIVE YEAST @ 15.5 c
Reccomended Strain : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.055.5 Rouse @ Pitch + 6 - 8 Hours and EVERY 6 - 8 - STOP
2 M 15.5 1.051.5 DROP to 2 ND F V @ 1.049 - 1.048
E 16.5 1.040
3 M 18 1.038.75
E 21.25 1.032
4 M 20.25 1.025 STOP Rousing
E 18 1.018
5 M 17.5 1.016
6 M 16.5 1.014
7 E 15 1.012
8 E 15 1.011
9 M 14 1.011 RACK to DRAUGHT vessels
STAND : 1 Week at 13 c / 2 - 3 Days @ 15 - 18 c
CELLAR : 3 Months @ 10 c ; VENT & ADD FININGS and Re Seal and Roll Well .
THEN 2 Weeks at 10 - 12 c BEFORE STILLAGING
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours to Clear & Condition
BEFORE Quality Control .
Cheers All and Happy Brewing ,
Edd
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