How Do All ,
Today`s recipe is from the small Hertfordshire brewery of Lloyd & Co in St Albans and , Is drawn from brewing book of W O Baily 1872 - 1875 Cat No : B 33 / A 9 / 1 ; Part of the Brakspear`s collection cared for by the ever helpfull team at the Oxfordshire History Centre On Temple Rd in Cowley .
Apart from some Simpson`s of Baldock records at the Hertfordshire Archives , I`ve struggled to find any Pre 1920`s Brewing production records from Hertfordshire breweries in a public archive , So if your`e able to assist with my research by sending me photos of any Pre 1920`s Hertfordshire & area brewing records , pop an e mail to me @ beerhistorybloke@gmail.com ; I`d love to hear from you . ***
This recipe C Edd Mather 2023
This recipe for 30.130 Wort Litres FROM Mash @ 1.058.75 , 80 % Efficiency Assumed
30.000 Wort Litres @ Let Off - 105 @ 1.059
24.000 Beer Litres RACKED DOWN
Lloyd & Co
Kingsbury Brewery
Verulam Road
St Albans
Hertfordshire
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| Recent Photo of The Kingsbury Brewery Premises from, The BHS Webpage on The Kingsbury Brewery Co Ltd |
" LONDON X X X "
Tuesday 19 Th November 1872
Gyle No : 20
Original Gravity : 1.070 Racking Gravity : 1.022.25 Final Gravity : 1.017
I B U : 42 A B V : 7.0 %
MALTS
U K & Ireland
Crisp Malt 75 % Chevalier = 5.485 Kg
Warminster Malt 25 % Vienna Malt = 1.830 Kg
Australia
Voyager Craft Malt : 60 % Veloria Schooner = 4.380 Kg
20 % Veloria Vienna = 1.460 Kg
Barrett - Burston 20 % Vic Ale Malt = 1.465 Kg
Canada
Crisp Malt 65 % Chevalier = 4.755 Kg
Red Shed Malt 35 % Rocky Mountain Malt = 2.560 Kg
U S A
Crisp Malt : 50 % Chevalier = 3.660 Kg
TexMalt : 25 % Wildfire Pale Ale = 1.460 Kg
Valley Malt 25 % Vienna Malt = 1.465 Kg
New Zealand & South Africa
Crisp Malt : 70 % Chevalier = 5.120 Kg
Weyermann Malt : 30 % ` Barke ` Vienna = 2.195 Kg
MASHING
Use A Mild Ale Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ;
ENSURE that the LIQUOR is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 15.730 Litres
2 Nd Mash Heat : 66 c @ + 60 - + 90 Minutes = 1.0 Litres
3 Rd Mash Heat : 69 c @ + 90 - + 120 Minutes = 3.150 Litres
At 120 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings ,
OVER the Mash until Consistently Clear & Bright , ONLY THEN allow to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 79 c = 26.350 Litres
At a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper ;
Reducing the Copper Gravity to 1.058.75 ON 30.130 Wort Litres IN COPPER ,
Then Condense to 1.059 ON 30.000 Wort Litres IN Copper @ Let Off - 105 Minutes .
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 60 Minutes, ADD 2 Nd Hops .
At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off ,
STAND 1/4 Hour then RECIRCULATE Wort IN COPPER 1/4 Hour ,
THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
USE Whole Flower / Cone Hops WHEREVER POSSIBLE
1 St Hop Charge 30.000 Wort Litres @ 1.059
11 IBU Cluster @ 6.5 % a/a = 20 g
15 IBU East Kent Goldings @ 6.5 % a/a = 26 g
2 Nd Hop Charge : To 27.965 Wort Litres @ 1.063
16 IBU Goldings @ 6 % a/a = 30 g
RACKING HOPS
To 24.000 Beer Litres IN VESSEL = 15 g Goldings @ 6 % a/a
YEAST
Pitch with 160 ml of a LIVE YEAST @ 15 c
24.700 Wort Litres IN F V @ 1.070
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.070
2 E 6 15.5 1.065
3 M 16.5 1.058.5
E 18.5 1.051.5 DROP TO 2 Nd F V = 24.400 Wort Litres IN 2 Nd F V
4 M 20.5 1.042.5
E 20.25 1.036.5
E 8 20.5 1.033
5 M 20 1.028
6 M 18.5 1.023.5 COOL
7 M 14 1.020.75 SKIM
E 13.5 1.020.25
8 M 13.5 1.020
9 M 13.5 1.020 RACK ON HOPS .
STAND : 1 Week at 12 - 13 c THEN COOL TO 6 - 8 c
CELLAR : 6 - 8 c FOR 3 Months then FINE and Roll Well ;
STAND 1 Month @ 10 - 12 c then Roll and Stillage .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
***
1 ) Any records photos should include the name of the brewery etc , and where known ,
The Location and other relevant details .
2 ) All records won`t be shared or otherwise distributed or published and where the records owner
is unable to allow publication of recipies ;
I`d merely ask permission to write in general terms about the products of X Brewer in X Year , with
the corresponding analysis tables similar others I`ve had published* and featured on the blog .
* Scottish Brewing Archive Association : Annual Journals 2022 & 2023
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