How Do All ,
Today`s beery delight comes from records cared for by the nice and helpfull team at
The London Metropolitan Archives .
As I mentioned in a post in The Old Beers and Brewing Appreciation Society over on Facebook;
The 1899 - 1901 Brewing book this recipie`s drawn from contains very few different beers within
it`s Leaves , With X Ale , X L K , K K and , K K K being the only beers entered in this volume;;
Of which a goodly 50 % is comprised of X Ale brews , followed in frequency by the XLK , K K
And as you might expect of a ` Premium ` beer , the K K K was the least brewed of the set .
The grists of the ` Pale Ales ` ( XLK , KK & KKK ) were in general terms the same ;
Comprising of a blend of Pale Ale malts with Adjuncts supplied in the form of " No 1 Rice " ,
With variances between the beers in terms of Rice % ( " 12 Qtrs No 1 Rice " ,
and in the suppliers used for the Pale Ale Malt portion of the grist " 32 Qrs Soames , 72 Qrs Sharpe, And an un named maltster whose contribution to this brew was 108 Qrs ; with the malts carying an Average Extract / Quarter of 88.9 Lbs Per Quarter .
This recipe comes from information in the July 1899 - February 1901 Brewing Book of ,
Barclay , Perkins & Co Ltd : Cat No : @ ACC 2305 / 01 / 0595 .
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 29.000 Wort Litres FROM Mash Tun @ 1.036 , 80 % Mash Efficiency
26.250 Wort Litres TO F V @ 1.050.6
25.600 BEER Litres Bottled Volume ( Estimated )
Barclay , Perkins & Co Ltd
The Anchor Brewery
Park St
Soutwark
London
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| Barclay, Perkins Ale Fermenting Room Drawing From The Brewery History Society Webpage on the Company |
PALE ALE
Wednesday 2 Nd August 1899
Gyle No : 98
Original Gravity : 1.050.6 Bottling Gravity : 1.004.75 Final Gravity : 1.002
I B U : 36 A B V : 6.7 %
MALTS & ADJUNCTS
Warminster Malt : 47.25 % Plumage Archer = 2.040 Kg
Crisp Malt : 31.25 % No 19 Maris Otter = 1.345 Kg
15.5 % Chevalier = 0.670 Kg
6.0 % FLAKED RICE = 0.245 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 : 63 c @ 0 - + 30 Mins =
2 Nd Mash Heat : 66 c @ + 30 - + 150 Mins =
3 Rd Mash Heat : 68 c @ + 150 - + 180 Mins =
At Taps ( 180 Mins ) , Slowly open the Mash Tun valve and return any Cloudy / Turbid runnings
OVER the Mash until the Wort is Consistently Clear & Bright , Only then send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes @ 74 - 71 c = Litres
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper
At Collection of Tun Worts IN Copper , ADD Liquor so that 29.205 Wort Litres are in the Copper ,
THEN CONDENSE to 29.000 Wort Litres IN Copper @ 1.036 ( Let Off -120 M )
Remove any Scum or other Detritus floating on the Wort Surface PRIOR to L/Off - 120 Mins .
SUGARS
To 30.755 Wort Litres @ 1.033.5
Total Degrees = 1.010.5
No 1 Invert = 0.510 Kg
No 2 Invert = 0.500 Kg
PRIMINGS : To 25.900 Beer Litres IN C . V @ 1.007
1.002.75 Invert Candy Cane = 0.225 Kg
COPPER
A 2 Hour Boil ON HOPS
At Let Off - 120 Minutes , ADD the 1 St Hops , then @ Let Off - 90 Minutes ADD the 2 Nd Hops.
At Let Off - 65 Minutes ON 24.530 Wort Litres IN Copper @ 1.042 , ADD 6.225 Litres of Liquor;
Reducing the Copper Gravity to 1.033.5 , THEN ADD the Copper Sugars .
At Let Off - 25 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , + Copper Finings .
At Let Off , STAND 1/4 Hour then Recirculate IN Copper for 10 - 15 Minutes ;
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
VOLUME @ Let Off + Cooling = 26.455 Wort Litres @ 1.050.6
HOPS
1 St Hop Charge : 29.000 Wort Litres @ 1.036
4 IBU Goldings @ 6 % a/a = 7 g
2 IBU Brewer`s Gold @ 6.5 % a/a = 4 g
6 IBU Saazer @ 3.5 % a/a = 16 g
2 Nd Hop Charge : 26.580 Wort Litres @ 1.039
3 IBU Goldings @ 6 % a/a = 6 g
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
7 IBU Saazer @ 3.5 % a/a = 18 g
3 Rd Hop Charge : 28.655 Wort Litres @ 1.047
3 IBU Goldings @ 6 % a/a = 6 g
2 IBU Brewer`s Gold @ 6.5 % a/a = 4 g
6 IBU Saazer @ 3.5 % a/a = 18 g
YEAST
Pitch with 92 ml of Whitbread T II Yeast @ 16 c TO 26.250 Wort Litres TO F V @ 15.5 - 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.050.6
2 E 18 1.044
3 M 19.5 1.037
E 20 1.032
4 M 18.5 1.026
E 19.5 1.020
E 22.5 1.011
5 M 6 25.5 1.008 Send to the 2 Nd Vessel + FININGS
M 8 20 1.010.25 ( ALSO PRIMING SUGARS + COOLING )
M 16.5 1.009.75
6 M 15 1.009.5 COOL TO 12 c
HOLD : At 12 c ONE Week then COOL to 10 c - 12 c UNTIL @ 1.007.5 .
STILLAGE : At 1.007.5 STILLAGE VESSEL and allow to 14 - 15 c ;
At 1.007 , FULLY VENT VESSEL and allow to 15 c .
BOTTLING : CLEAR & BRIGHT @ 15 c , then STAND 1 Week @ 13 - 15 c
CELLAR : 2 Months @ 10 c then 2 Weeks @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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