How Do All ,
Today`s recipe is the first of this week`s Porter & Stout offerings , this time from the London brewery Of Barclay, Perkins & Co in Southwark .
The recipie is taken from the Park Street Brewing Book December 1861 - February 1864 ;
Part of the Barclay`s archive cared for by the helpfull team at London Metropolitan Archives on
Northampton Rd , Catalogue No : ACC 2305 / 01 / 0545 .
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 30.175 Wort Litres TO Copper @ 1.043.75 , 80 % Mash Efficiency
Barclay , Perkins & Co
The Anchor Brewery
Park St
Southwark
London
 |
| 19 Th Century View of the Brewery; From the B H S Webpage on Barclay, Perkins & Co Ltd |
" T T "
PORTER
Saturday 14 Th December 1861
Gyle No : 132
Original Gravity : 1.056 C V Gravity : 1.020.75 Final Gravity : 1.005
I B U : 60 A B V : 7.4 %
MALTS & ADJUNCTS
U K & Ireland
Crisp Malt : 23 % Chevalier = 1.255 Kg
23 % No 19 Maris Otter = 1.250 Kg
Malting Company of Ireland 32.6 % Irish Ale Malt = 1.775 Kg
French & Jupps 18.7 % Brown Malt = 1.145 Kg
2.7 % Black Malt = 0.165 Kg
Australia
Voyager Craft Malt 46 % Veloria Schooner = 2.505 Kg
Barrett - Burston 16.3 % Vic Ale Malt = 0.890 Kg
Joe White Malt 16.3 % Trad Ale Malt = 0.885 Kg
18.7 % Brown Malt = 1.145 Kg
2.7 % Black Malt = 0.165 Kg
U S A
Crisp Malt : 23 % Chevalier = 1.255 Kg
Texmalt : 55.6 % Wildfire Pale Ale = 3.030 Kg
18.7 % Brown Malt = 1.145 Kg
2.7 % Black Malt = 0.165 Kg
MASHING , SPARGING & COLLECTION
Use a Stout / Porter Liquor
Thoroughly Pre Warm the Mash Tun @ 95 c - 10 Mins BEFORE Mashing In
Ensure the Liquor is 1" ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 60 Minutes = 20.350 Litres
2 Nd Mash Heat : 66 c At + 60 - + 150 Minutes = 11.380 Litres
At 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid / Cloudy 1 St Runnings,
OVER the Mash UNTIL CONSISTENTLY Bright & Clear , Only then send to the Copper
SPARGE : At Clear Wort to the Copper + 10 Mins @ 70 c = 13.985 Litres
AT 1.005 , STOP TAPS and Collect the Wort in the Copper , ADDING Liquor to the Copper ,
REDUCING the Gravity to 1.043.75 ON 30.175 Wort Litres , THEN CONDENSE 1/4 Degree ;
TO 30.000 Wort Litres IN Copper @ Let Off - 120 @ 1.044.0
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes , then @ Let Off - 60 Minutes , ADD the 2 Nd Hops .
At Let Off - 25 Minutes , ADD the 3 Rd Hop Charge then @ Let Off - 12 Mins + Copper Finings.
At Let Off , STAND 1/4 Hour then Recirculate IN COPPER for 1/4 Hour ;
THEN STAND 1/2 Hour BEFORE COOLING A S A P TO PITCHING HEAT
HOPS
1 St Hop Charge : To 30.000 Wort Litres IN Copper @ 1.044
26 IBU OLD Goldings @ 4 % a/a = 64 g
2 Nd Hop Charge : To 24.355 Wort Litres IN Copper @ 1.050
19 IBU Goldings @ 6 % a/a = 29 g
3 Rd Hop Charge : To 24.355 Wort Litres IN Copper @ 1.053.5
15 IBU Hallertau Heresbrucker @ 3.5 % a/a = 40 g
YEAST
To 22 . 750 Wort Litres Yield TO F V @ 1.056
120 ml LIVE YEAST @ 18 c
Suggested Strain : Whitbread T II
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.056
2 M 19.25 1.050
E 21.5 1.046
3 M 22 1.040
E 23.5 1.034
E 25.5 1.030.5 SEND TO 2 Nd F V = 22.450 Wort Litres IN Vessel
4 M 22 1.026 Light SKIM
E 20 1.024
5 M 16.5 1.021.75
6 M 14.5 1.021
7 M 14 1.020.75
8 M 14 1.020.75 SEND TO Conditioning / Maturation Vessel
CV : Mature ( 22.100 BEER Litres IN C V ) @ 13 c ONE Week , then Lower to 10 -12 c
UNTIL @ 1.009.75 ; THEN Send to a 2 Nd C V + PRIMINGS
21.800 Beer Litres IN 2 Nd C V = + 0.365 Kg DARK Malt Extract
MATURE AT 12 c UNTIL @ 1.010 , then FULLY VENT C V and ALLOW to 15 c
DRAUGHT : Rack & Fine to Draught Vessel @ 15 - 16 c 1.008, THEN STAND 5 Days @ 15 c
CELLAR : 2 Months at 10 c
STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT and allow 8 Hours BEFORE Q.C
BOTTLING
If , you`re doing a Bottling version of this beer , ADD The Primings as Per the Draught version,
THEN Mature @ 12 c ONE MONTH , regularly Venting the CV of Excess C O 2 ;
After 1 Month , COOL TO 8 - 6 c UNTIL the Gravity reaches 1.010 , THEN STILLAGE the C V
AT 12 c .
After x Weeks @ 12 c , AT 1.009.5 , FULLY VENT C V and Re Seal , Then FULLY VENT
AT 1.009 and ALLOW THE C V TO 15 - 16 c .
BOTTLE : Clear & Bright @ 15 c 1.008.75
STAND : 1 Week @ 13 - 16 c
CELLAR : 3 Months at 10 c , then STAND 1 week @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
Hi Edd, I don't have any Irish Ale malt and my usual suppliers don't stock it, would a spring barley Mild Ale Malt be a suitable substitution - looking at the spec sheets, they appear pretty similar? Ive got the No 19 and Chev.
ReplyDeleteHi John ,
DeleteFWIW; Mild Ale Malt's Not a bad substitute, though I'd go 50 / 50 with Mild Ale and a Vienna Malt
( Weyermann if available ) ;
Cheers 🍻
Edd
Thanks Edd - ive got a some Crisp Vienna (which they confirm is re-branded spring barley Mild Malt - why doesn't anyone like calling anything Mild anymore?!) and was thinking of utilising that. Did Barkley Perkins really add Dark malt extract to the CV or would this have been an extract they made themselves?
DeleteHi John ,
DeleteThe Dark Malt Extract is there as a substitute for a ' Reserved Wort ' Priming that I reckon would have been added to the ' Racking Back ' After initial Maturation in a Vat / C.V ;
Cheers 🍻
Edd