How Do All ,
Today`s recipe for a ` Draught of Contentment ` is from the brewing books of Arthur J Baily ,
Whilst he was ` Under Pupilage ` at the Brook St brewery of Hodgson`s from 1894 - 1897 .
The Brewing Books of the Baily family comprise part of the Brakspear`s collection deposited with
the ever helpful and friendly team at The Oxfordshire History Centre in Cowley ,
with A J Baily`s Brewing Books covering the period 1894 - 7 at Brook St ;
Cat No : B 33 / A 13 / 1 ( January - October 1894 )
I hope that you all enjoy the recipe , and if any readers are able to assist my Surrey Beer & Brewing History research by sending photos of brewing records from the county in Private Collections And archives , Please get in touch with me @ beerhistorybloke@gmail.com .
This recipe C Edd Mather 2023
This recipe For 30.125 Wort Litres FROM MASH TUN @ 1.052.5 , 80 % Mash Efficiency Assumed
30.000 Wort Litres IN COPPER @ LET OFF - 120 Minutes
25.810 Wort Litres @ 1.072.25 ( E )
25.600 W / Litres IN F V
24.800 Beer Litres Racked ON HOPS ( E )
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
X X X
Tuesday 18 Th September 1894
Gyle No : 199
Original Gravity : 1.072.25 Racking Gravity : 1.014 Final Gravity : 1.011
I B U : 70 A B V : 8.0 %
MALTS
Warminster Malt : 48.2 % Plumage Archer = 3.150 Kg
Crisp Malt : 24.1 % Hana Vienna = 1.575 Kg
24.1 % Hana = 1.575 Kg
French & Jupps : 3.6 % Medium Crystal = 0.265 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun - 10 Minutes BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed @ 90 - 95 c AT Let In
1 St Mash Heat : 66 c At 0 - + 45 Minutes = 2 Nd Mash Heat : 68 c At + 45 - + 120 Minutes =
At Taps , Slowly open the Mash Tun Valve and return any Cloudy / Turbid 1 St Runnings OVER
The Mash until the Wort is Consistently Clear & Bright , ONLY THEN allow to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 79 - 76 c =
At a Gravity of 1.005.25 , STOP TAPS and Collect the Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , REDUCING the Copper Gravity to 1.052,5 ;
THEN ADD THE 1 St Sugar Charge,
CONDENSE to 1.060.5 ON 30.000 Wort Litres in the Copper @ Let Off - 120 Minutes
SUGARS
1 St Sugars Charge : To 30.125 Wort Litres @ 1.052.5
1.007.75 No 2 Invert = 0.735 Kg
2 Nd Sugars Charge : To 27.740 Wort Litres @ 1.064.75
1.002.75 No 3 Invert = 0.240 Kg
COPPER
A 2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 60 Mins , ADD the 2 Nd Hop Charge.
At Let Off - 38 Minutes AT 1.069 ON 26.030 Wort Litres IN Copper , ADD 1.710 Litres of LIQUOR,
Reducing the Copper Gravity to 1.064.75 , then ADD the 2 Nd Sugar Charge .
1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 60 Mins , ADD the 2 Nd Hop Charge.
At Let Off - 38 Minutes AT 1.069 ON 26.030 Wort Litres IN Copper , ADD 1.710 Litres of LIQUOR,
Reducing the Copper Gravity to 1.064.75 , then ADD the 2 Nd Sugar Charge .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 M + Copper Finings.
At Let Off , STAND 15 Minutes , then Recirculate IN Copper for 15 Minutes,
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
At Let Off , STAND 15 Minutes , then Recirculate IN Copper for 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 @ 1.060.5
9 IBU East Kent Goldings @ 6.5 % a/a = 16 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 20 g
2 Nd Hop Charge : To 27.270 Wort Litres @ 1.066
16 IBU Goldings @ 6 % a/a = 30 g
8 IBU Bramling Cross @ 6.5 % a/a = 15 g
7 IBU French Fuggles @ 4.2 % a/a = 18 g
3 Rd Hop Charge : To 27.535 Wort Litres @ 1.068
4 IBU Goldings @ 6 % a/a = 8 g
4 IBU Bramling Cross @ 6.5 % a/a = 8 g
12 IBU French Fuggles @ 4.2 % a/a = 32 g
RACKING HOPS
To 25.000 BEER LITRES Racked Down = 15 g Goldings @ 6 % a/a
YEAST
Pitch With 150 ml of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.072.75
2 M 16.5
E 17 1.066
3 M 18.5 1.060
E 18.5 1.055.5
E 11 19.5 1.053
4 M 20 1.045
E 20.5 1.038
5 M 18.5 1.033
E 19 1.025
6 M 19 1.019 CLEAR TO 2 Nd F V & COOL = 25.350 Wort Litres
E 16.5 1.016
7 E 15 1.014.5
8 E 13.5 1.013.25
9 E 13.5 1.013 RACK ON HOPS
STAND : 1 Week @ 12 - 13 c
CELLAR : 2 Months at 10 c then at 6 - 8 c for 6 Months then FINE and STAND 1 Week 12 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 18 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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