How Do All ,
Today`s post is the first recipe based on photos I managed to take when I visited the good folks
@ The London Metropolitan Archives recently ; Cheers Team , I found my first visit to you of
Inestimable help in my beer history research. I`ll be covering the research trip in more detail in a
future post , together with some details from the brewing records I looked at .
BARCLAY , PERKINS & Co Ltd
A Short History ;
James Monger the Elder established a brewhouse on Deadman`s Place next to the recently
Re - built Globe Theatre on Bankside in 1616 , being succeded at Bankside by his son , also
Called James . On the death of Jas Monger the Younger in 1670 , James Child aquired the brewhouse and it`s associated goodwill ; On the demise of James Child in 1696 ,
The business was continued by his Son in Law Edmund Halsey who had latterly been the brewery manager . It is within the Stewardship of the combine of Jas Child and Edmund Halsey that the site aquired the Soubriquet of ` The Anchor Brewhouse `, with the concern remaining under the guiding hand of Edmund Halsey until his death in 1729 .
The Brewery then passed into the hands of Ralph Thrale ,
Who was joined at the Bankside concern by his son Henry in 1748 who inherited the
Anchor Brewhouse on the death of his father in 1758. Henry Thrale , a close friend of Dr Johnson continued to run the Park St brewerythrough the difficult trading conditions of the 1770`s with the assistance of the brewery manager , One John Perkins .
After the death of Henry Thrale ,The brewery continued under the hand of his widow, Hester ; Being Known as Hester Thrale & Co until the brewery and it`s goodwill was purchased by ,
David Barclay , a Cheapside merchant for the sum of £ 135,000 ;
With the business name changing Within a short period to Barclay, Perkins & Co by 1782 , with the Park St concern being run by Robert Barclay and John Perkins who , In tandem increased the output of the company to 380,000 Barrels per annum by 1826 ;
With a variety of partners joining and leaving the burgeoning concern , Until the company`s
registration in June 1896 ; with the newly formed company further expanding their Export market to encompass not just europe but , the rest of the world .
In 1922 , the Company fully released the Lager Beers they`d had under developement since late
1917 , ( " Lager No I ( Pale / Light ) , Tuesday 11 Th September 1917 @ 1.045 " ) ; following the
Release of these beers , the company purchased the Maidstone brewery of Style & Winch in 1929 ,With the Medway Brewery eventually ceaseing brewing operations in 1971 as Courage Eastern Ltd .
The Company endured the onerous trading conditions of the Second World War and ,
In common with other breweries in the UK during the conflict were ,
Compelled to adhere to government restrictions on output , Product Transport Range
( by Brewery Own Motor Transport ) ; Gravities & Materials Useage .
After the close of the War in 1945 , the company were also forced ;
Through additional regulations to wait for a while until beginning to repair , and in some cases re build their estate of Managed houses and Pubs along with other repairs held over ` For the Duration of the War ` .
1955 saw the prosperous Park St company merge with one of their largest London neighbours ,
Courage & Co of The Anchor Brewery , Horsleydown ; with a new company being registered in
1960 as Courage & Barclay Ltd in 1960 , though the concern had been known as such in 1956 ,
When they purchased Reffell`s Bexley Brewery Ltd ,
Going on to purchase the Maidenhead brewery Of Nicholson & Sons Ltd ( Founded 1840 ) in 1959 ; Shortly before their purchase of H & G Simonds Of Reading in 1960 ( Closed as a brewery in 1979 ) and the Bristol Brewery, Georges & Co in 1961; Going on to buy Clinch & Co of The Eagle Brewery , Witney and Harman`s Uxbridge Brewery in 1962.
The next purchases by the company wer James Hole & Co of Newark in the same year ,
followed by the Star Brewery of Eastbourne in 1965 , Plymouth Breweries Ltd in 1969 ;
Being followed in 1970 by one of the few ` Group Breweries ` to currently still produce beer at it`s original brewery , John Smith`s Tadcaster Brewery Co Ltd .
The Anchor Brewery on Park Street closed in the early 1980`s ;
bringing to an end over 360 years of brewing on the site .
Today`s cerevesian treat is taken from the Barclay Perkins Brewing Book ,
July 1899 - February 1901 : Catalogue No : ACC 2305 / 01 / 0595
If any readers know of records from any of the breweries mentioned above ;And are able to assist With my research by sending photos of them , please drop me an e mail to : beerhistorybloke@gmail.com .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Barclay, Perkins & Co Ltd and their successors in title .
This recipe for 30.170 Wort Litres to Copper from Mash @ 1.035.5 , 80 % Efficiency
30.000 Wort Litres IN Copper @ Let Off - 120 Mins AT 1.044.75
Barclay , Perkins & Co Ltd
The Anchor Brewery
Park St
Sothwark
London
.jpg) |
| Brewery Advert : From the Brewery History Society Webpage on the brewery |
X ALE
Tuesday 21 St November 1899
Gyle : 190
Original Gravity : 1.054 Racking Gravity : 1.010.75 Final Gravity : 1.008
I B U : 30 A B V : 6.5 %
MALTS & ADJUNCTS
Warminster Malt : 27.4 % Plumage Archer = 1.210 Kg
27.4 % Mild Ale = 1.215 Kg
Malting Company of Ireland : 13 % Irish Ale Malt = 0.570 Kg
Simpson`s Malt : 13 % Best Pale Ale Malt = 0.570 Kg
Crafty Maltsters : 4 % Scottish Annat = 0.175 Kg
French & Jupps : 1.8 % Medium Crystal = 0.090 Kg
13.4 % FLAKED MAIZE = 0.585 Kg
MASHING
Use a Mild Ale Liquor
Thoroughly pre warm the mash tun - 10 Minutes BEFORE mashing in with Liquor @ 95 c
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 30 Mins = 10 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 120 Mins = 1.680 Litres
At Taps ( 120 Minutes ) slowly open the mash tun valve.
Return any cloudy / turbid 1 St Runnings OVER the mash until Clear & Bright ;
Only then allow to the Copper and Begin Wort Collection.
SPARGING
Sparge @ Clear Wort to the Copper + 10 Mins @ 74 - 71 c = 25.570 Litres
At a gravity of 1.003.5 , Stop Taps and Collect the Wort in the Copper
WORT COLLECTION
At Collection ; ADD Liquor to the Copper , Reducing the Gravity to 1.035.5 ON 30.170 Wt Litres,
THEN ADD THE SUGARS AND CONDENSE TO 1.044.75
ON 30.000 Wort Litres in Copper @ Let Off - 120 Minutes ,
Taking care to remove Scum & Detritus floating on the Wort Surface BEFORE Let Off - 120 Mins.
SUGARS
Copper Sugars : 1.009 No 1 Invert to 30.170 Wort Litres = 0.855 Kg
Priming Sugars : 1.003.25 Invert Candy Cane To 24.250 Wort Litres = 0.250 Kg
COPPER
A 2 Hour Boil ON Hops
1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 60 Minutes , ADD the 2 Nd Hops
At Let Off - 25 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , + Copper Finings .
At Let Off , STAND 1/4 Hour then Recirculate IN Copper 1/4 Hour ;
BEOFRE STANDING 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.044.75
8 IBU French Fuggles @ 4.2 % a/a = 20 g
2 Nd Hop Charge : To 27.820 Wort Litres @ 1.048
12 IBU East Kent Goldings @ 6.5 % a/a = 18 g
3 Rd Hop Charge : To 26.080 Wort Litres @ 1.051 - + 0.5 Degrees
10 IBU French Fuggles @ 4.2 % a/a = 25 g
YEAST
Pitch with 46 ml of a LIVE YEAST @ 16 c
Reccomended Strain : Brewlab Thames Valley 1
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.054
2 E 19.5 1.039
3 M 22.5
E 12 20 1.013 COOL
4 M 18 1.010.5
E 18 1.009.25 CLEAR TO 2 Nd F . V / Racking Vessel ONTO Priming Sugars
24.250 Wort Litres IN 2 Nd F V
5 M 16 1.012
6 M 15 1.011.25
E 15 1.010.75
7 M 15 1.010.75 Rack and Fine to DRAUGHT = 23.900 Beer Litres .
STAND : 2 Days at 15 - 19 c
CELLAR : 2 - 3 Weeks @ 10 c then Stillage .
STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow 6 - 8 / 12 Hours BEFORE Q . C
Cheers All ,
Edd
No comments:
Post a Comment