How Do All ,
Today`s post is my first to feature the beers of H & G Simonds of Reading ;
Taken from the Brewing Book 1869 - 1872 @ ACC 2305 / 60 / 79 ,
Part of the collections cared for by the team at London Metropolitan Archives on Northampton Rd .
If Blog readers are interested in knowing more about the history of this important brewery ,
Pleae take a look at the website devoted to the brewery and , other Simonds family businesses ;
Run by a descendant of the last family member to control the firm ;
I hope that you all enjoy the analysis and , the recipe below the table .
This analysis & recipe C Edd Mather 2024
H & G Simonds
The Brewery
Bridge St
Reading
Berkshire
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| Photo of the Brewery : From the Brewery History Society Webage on the Company |
An Analysis of ` Running` Pale Ales 1869 - 1871
QUALITY DATE Original Gravity Racking Gravity Final Gravity IBU ABV
S . B 31/02/1869 1.057.25 1.010.75 1.008 56 6.5 %
S . B 21/01/1870 1.057.25 1.010.75 1.007 52 6.7 %
S . B 11/09/1870 1.057.25 1.010.5 1.006 62 6.7 %
S . B 26/09/1870 1.057.25 1.009.75 1.007 48 6.7 %
S . B 19/11/1870 1.057.5 1.016 1.009 54 6.4 %
S . B 31/01/1871 1.057.75 1.012.25 1.008 52 6.4 %
S . B 21/03/1871 1.057 1.013.75 1.009 56 6.4 %
S . B 12/05/1871 1.057.75 1.013.75 1.009 56 6.4 %
S . B 12/10/1871 1.057.25 1.008.75 1.006 48 6.8 %
S . B 03/11/1871 1.057.25 1.008.75 1.006 46 6.8 %
S . B 15/12/1871 1.057 1.009.75 1.007 44 6.6 %
S . B = Pale Ale
I P A 1.057.75 1.011.5 1.008 62 6.6 % ABV Draught
7.2 % ABV Bottled
I P A 1.057.5 1.011.25 1.007 54 6.7 % Draught
7.2 % Bottled
EXPORT XX Pale Ale
21/09/1871 1.057.5 1.006.75 1.004 54 7 %
" Zozey " 01/11/1871 1.057.25 1.010.75 ( Bott ) 1.008 48 6.5 %
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ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
H & G Simmonds Ltd and hteir successors in title
This recipe for 30.160 Wort Litres @ 1.046.75 ; 80 % Mash Efficiency
25.700 Beer Litres TO C . V @ 1.018.5 = 25.300 Beer Litres TO Bottles ( Approx )
H & G Simonds
The Brewery
Bridge St
Reading
Berkshire
EXPORT XX PALE ALE
Thursday 21 St September 1871
Gyle No : 218 = 104
Original Gravity : 1.057.5 Bottling Gravity : 1.06.75 Final Gravity : 1.004
I B U : 54 A B V : 7 %
MALTS
U K & Ireland
Crisp Malt : 30 % Chevalier = 1.745 Kg
40 % No 19 Maris Otter = 2.330 Kg
Warminster Malt : 30 % Plumage Archer = 1.745 Kg
Australia
Voyager Craft Malt : 70 % Veloria Schooner = 4.070 Kg
Barrett - Burston : 30 % Border Pale Ale @ 4.5 IBC = 1.750 Kg
Canada
Crisp Malt : 30 % Chevalier = 1.745 Kg
40 % Pale Ale @ 5 - 7 IBC = 2.330 Kg
30 % Maris Otter = 1.745 Kg
New Zealand
Crisp Malt : 30 % Chevalier = 1.745 Kg
Gladfield Malt 40 % Ale Malt = 2.330 Kg
30 % Maris Otter = 1.745 Kg
South Africa
Crisp Malt : 30 % Chevalier = 1.745 Kg
40 % Pale Ale @ 5 - 7 IBC = 2.330 Kg
30 % Maris Otter = 1.745 Kg
U S A
Cisp Malt : 40 % Chevalier = 2.330 Kg
Tex Malt : 20 % Wildfire Pale Ale = 1.165 Kg
30 % Maris Otter = 1.745 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ;
ENSURE THE Liquor is 1.75 " - 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 45 Minutes = 10.480 Litres
2 Nd Mash Heat : 66 c @+ 45 - + 150 Minutes = 6.985 Litres
3 Rd Mash Heat : 67 c @ + 150 - + 180 Minutes = 6.260 Litres
At 180 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 Minutes @ 73 - 71 c = 23.300 Litres ;
At a Gravity of 1.005 , STOP TAPS and Collect Wort in the Copper
At Collection ,
ADD Liquor to the Copper , reducing the Copper Gravity to 1.046.75 ON 30.160 Wort Litres
Then CONDENSE to 30.000 Wort Litres IN Copper @ 1.047 AT Let Off - 120 Mins .
COPPER
A 2 Hour Boil ON HOPS
Add the 1 St Hop Charge @ Let Off - 120 Minutes ;
Then at Let Off - 65 Minutes @ 1.053 ON 26.170 Wort Litres IN Copper ,
ADD 4.655 Litres of LIQUOR , Reducing the Gravity to 1.045.0 ON 30.825 Wort Litres In Copper.
THEN ADD 1.005 Malt Extract = 0.515 Kg
At Let Off - 60 Minutes ADD the 2 Nd Hop Charge and at Let Off - 30 M + 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour ;
THEN Recirculate IN Copper 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 @ 1.047
9 IBU Brewer`s Gold @ 6.5 % a/a = 15 g
9 IBU Goldings @ 6.0 % a/a = 16 g
2 Nd Hop Charge : To 30.515 Wort Litres @ 1.050.5
9 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
9 IBU Goldings @ 6.0 % a/a = 17 g
3 Rd Hop Charge : To 28.665 Wort Litres @ 1.053.5 18 IBU Goldings @ 6.0 % a/a = 29 g
RACKING HOP CHARGE : To 25.700 Beer Litres IN Conditioning Vessel
22 g Perle @ 8.5 % a/a
YEAST
Pitch with 206 ml of a LIVE YEAST @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.057.5
2 M 16.5 1.054.5
E 19 1.046
3 M 20 1.037
E 18.5 1.030.5 CLEAR
4 M 20 1.025
E 18.5 1.021
5 M 16.5 1.017
E 16 1.013.5
6 M 14.5 1.013
E 13.5 1.011.5
7 M 13.5 1.010.75
E 13 1.010.25
8 M 13 1.010.25 Rack to C . V ON HOPS
STAND : 1 Week at 12 - 14 c then COOL TO 12 C .
CELLAR : 1 Month at 12 c then COOL TO 8 c UNTIL @ 1.008 then SEND to a Bottling C V
BOTTLING : In Bottling Vessel ONTO FININGS at 1.008 ; ALLOW TO 12 c
@ 1.007 , FULLY VENT and ALLOW to 15 c
BOTTLE : Clear & Bright @ 1.006.75 15 c , STAND 2 Weeks @ 12 - 13 c
CELLAR : 1 Month at 12 c then @ 8 - 10 c for 3 Months ; Then @ 12 c 2 Weeks BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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