BeerHistoryBloke: March 2024

Sunday, 31 March 2024

BITTER ; 1880`S

How Do All ,

It`s been a while since I published a recipe of my own design ,

A friend of the blog was recently kind enough to get in touch regarding potential access to some

Brewing records in a well established brewer`s archives .

During the call , We talked about a number of aspects involved in the replicate brewing of old beers ,

Such as Mashing , Ingredients Use and choice for individual classes of beer , Hops use etc ;

In short a ` Penny Lick ` though the vagaries of re brewing Victorian beers in particular .

So here`s today`s beery delight .

This recipe C Edd Mather 2024

THIS RECIPE FOR 32.000 Wort Litres FROM MASH @ 1.038 , 80 % Efficiency

BITTER

Original Gravity : 1.062 Racking Gravity : 1.014.5 Final Gravity : 1.010

I B U : 60 A B V : 6.9 %

MALTS & ADJUNCTS

Crafty Maltsters : 40 % Scottish Annat = 1.995 Kg

Warminster Malt : 25 % Vienna Malt = 1.255 Kg

20 % Plumage Archer = 1.005 Kg

French & Jupps : 8 % Amber Malt = 0.450 Kg

7 % Flaked Maize = 0.350 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

MASH : 120 Minutes @ 66 c = 14.500 Litres

At 120 Minutes , Slowly open the mash tun valve

Return any turbid / cloudy Worts OVER THE MASH until CONSISTENTLY CLEAR ,

ONLY THEN SEND TO THE COPPER

SPARGING & MASH TUN WORT COLLECTION

Sparge at CLEAR Wort to the Copper + 5 - 10 Minutes @ 74 - 71 - 68 c

ALLOWANCE = 28.000 Litres

At a Gravity of 1.004 , STOP TAPS and Collect MASH TUN WORT in Copper

ADD Liquor to the Copper as required ,

ENSURE 32.0 Wort Litres are IN COPPER @ 1.038.0 Degrees

WORT COLLECTION

After Collecting 32.0 Wort Litres IN Copper @ 1.038 , ADD the GLUCOSE

THEN CONDENSE

To 31.800 Wort Litres IN COPPER @ Let Off - 105 Mins ;

Remove any Scum / Wort Detritus floating on Wort Surface

BEFORE ADDING THE 1 St HOP CHARGE @ Let Off - 105 Minutes .

COPPER SUGARS

1 St

1.002.75 Invert Glucose To 32.000 Wort Litres @ 1.038

0.290 Kg

2 Nd

1.010 No 1 Invert Sugar To 27.645Wort Litres @ 1.046.5

0.870 Kg

COPPER

A 1 3/4 Hour boil ON HOPS ,

1 St Hops @ Let Off - 105 Mins

2 Nd Hops @ Let Off - 70 Mins

At Let Off - 40 Minutes ON 26.780 Wort Litres IN Copper @ 1.048 ,

ADD 0.865 Litres of LIQUOR to the Copper

Reducing to 1.046.5 ON 27.645 Wort Litres IN Copper @ Let Off - 40 Minutes

THEN ADD the 2 Nd Copper Sugar Charge

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge

At Let Off - 12 Minutes , ADD the Copper Finings and 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 31.800 Wort Litres IN Copper @ 1.041

15 IBU French Fuggles @ 4.2 % a/a = 37 g

15 IBU Brewer`s Gold @ 6.5 % a/a = 25 g

2 Nd Hop Charge : To 28.695 Wort Litres IN Copper @ 1.045

7 IBU French Fuggles @ 4.2 % a/a = 18 g

7 IBU Brewer`s Gold @ 6.5 % a/a = 11 g

3 Rd Hop Charge : To 26.905 Wort Litres IN Copper @ 1.058

8 IBU East Kent Goldings @ 6.5 % a/a = 12 g

8 IBU Bramling Cross @ 6.5 % a/a = 15 g

RACKING HOPS

24.200 Beer Litres Racked Down

10 g Goldings @ 6 % a/a

YEAST

Pitch with 82 ml of a LIVE YEAST @ 15 c

24.900 Wort Litres IN F V @ 1.062

Strain Suggestion : Whitbread T II

ATTENUATION

DAY Hour Heat Gravity REAMARKS

1 P E 6 15 1.062

E 11 16 1.061.25 DROP to 2 Nd F V @ 1.060 - 1.058

= 24.650 Wort Litres IN 2 Nd F V

2 E 10 19.5 1.053.5

3 M 19.5 1.046

E 21 1.038.5

4 M 19 1.032

E 19.5 1.025

E 11 19 1.020 CLEAR To 3 Rd F V

5 M 18.5 1.014.5 = 24.350 Wort Litres IN 3 Rd F V

E 16 1.014

6 E 14 1.013.25

7 E 13.5 1.013 RACK ON HOPS

STAND : 1 Week @ 12 - 13 c

CELLAR : 3 Months @ 8 - 6 c then ADD FININGS and ROLL WELL

STAND 2 Weeks @ 10 - 12 c then RE ROLL and STILLAGE .

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and ,

Allow 6 - 12 Hours BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Thursday, 28 March 2024

BARCLAY, PERKINS & Co Ltd : K K K 1900

How Do All ,

Today`s recipe completes the excised Barclay , Perkins & Co chapter of my book ;

Drawn from the Brewing Book July 1899 - Feb 1901 , Part of the B - P Archives ,

Cared for by the ever helpfull & friendly team at London Metropolitan Archives ,

Catalogue No : @ ACC 2305 / 01 / 0595 / 001 .

As to the original grist , a pretty simple blend of Extract Pale Malts and Adjuncts ,

In this case , Flaked Rice giving an original TUN Collection gravity of 1.069 ;

With the addition of the 1.017.75 No 2 Invert extending the Worts collected

COLLECTED in Copper @ Let Off - X Minutes by the corresponding degrees

Of Invert contributed to the FINAL COLLECTION @ ALL UP - X Mins ;

Then condensed 1/4 degree to the FIRST HOP CHARGE gravity .

The Hops in this particular brew were all from recent years harvests of that well

Known varietal , East Kent Goldings ; with the Gross Tatal poundage used in the

Copper providing a resopectable 84 IBU .

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 23.500 Wort Litres EX MASH TUN @ 1.069

80 % Mash Efficiency Assumed

31.640 Wort Litres IN COPPER @ Let Off - x Minutes @ 1.069

23.700 Beer Litres Bottled Down ( Estimated Yield )

Barclay, Perkins & Co Ltd

The Anchor Brewery

Park St

Southwark

London

K . K . K

Tuesday 27 Th March 1900

Gyle No : 280

Original Gravity : 1.088 Bottling Gravity : 1.012.75 Final Gravity : 1.010

I B U : 84 A B V : 11.1 %

MALTS & ADJUNCTS

Crafy Maltsters : 29.5 % Scottish Annat = 1.960 Kg

Warminster Malt : 28.25 % Plumage Archer = 1.895 Kg

Crisp Malt : 28.25 % No 19 Maris Otter = 1.890 Kg

14 % FLAKED RICE = 0.900 Kg

+++ 8 % Oat Hulls = 0.535 Kg +++

MASHING

USE A Pale Ale Liquor ,

Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 5/10 Mins

BEFORE MASHING IN , Liquor 1.5 " ABOVE plates

1 St Mash Heat : 65 c 0 + 120 Minutes = 16.875 Litres

2 Nd Mash Heat : 67 c + 120 - + 165 Minutes = 6.285 Litres

At 165 Minutes , Set Taps and CLEAR WORT by return OVER the mash

UNTIL CONSISTENTLY CLEAR & BRIGHT

ONLY THEN SEND TO THE COPPER & BEGIN TUN Wort Collection

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Minutes ,

AT : 78 - 74 c = 34.105 Litres Allowance of Sparge Liquor

STOP TAPS & COLLECT TUN WORT @ 1.007

MASH TUN WORT COLLECTION

After Stopping Taps at 1.007 ;

COLLECT 23.500 Wort Litres IN COPPER @ 1.069

WORT COLLECTION

After Collecting 23.500 Wort Litres EX Mash Tun IN COPPER @ 1.069

ADD 8.140 Litres of LIQUOR to the Copper ,

Reducing the Copper Gravity to 10.52.25 ON 31.640 Wort Litres IN COPPER

THEN CONDENSE TO 1.069.25

ON 31.125 Wort Litres IN COPPER AT LET OFF - 150 Minutes .

COPPER SUGARS

1.017.75 No 2 Invert to 31.640 Wort Litres @ 1.051.25

= 1.762 Kg

1.003 Malt Extract : To 26.605 Wort Litres @ 1.080

= 0.265 Kg

CARAMEL : At Let Off - 8 - 5 Minutes = 20 ml

PRIMINGS

1.003 Candy Cane Invert To 24.000 Beer Litres ( Est ) IN B V = 0.228 Kg

COPPER

A 2 1/2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 150 Minutes

2 Nd Hop Charge @ Let Off - 90 Minutes

At Let Off - 40 Mins @ 1.080 ON 26.605 Wt Litres , ADD the Malt Extract

3 Rd Hop Charge @ Let Off - 30 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings;

At Let Off - 8 - 5 Mins , ADD the CARAMEL ;

Then at Let Off , STAND 1/4 Hour , then Recirculate IN COPPER 1/4 Hour

THEN STAND 1/2 Hour before COOLING A S A P

HOPS

1 St Hop Charge : To 31.125 Wort Litres @ 1.069.25

30 IBU East Kent Goldings = 60 g

2 Nd Hop Charge : To 28.505 Wort Litres @ 1.075

32 IBU East Kent Goldings = 62 g

3 Rd Hop Charge : To 26.280 Wort Litres @ 1.084

32 IBU East Kent Goldings = 63 g

YEAST

Pitch with 56 ml of a LIVE YEAST @ 17 c

RECCOMENDED STRAINS

Brewlab Tames Valley 3

Whitbread T II Strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 17 1.088 DROP TO 2 nd F V @ 1.086 = 24.600 Wort Litres

2 E 18 1.079

3 M 20 1.057

E 22 1.046

4 M 25.5 1.028 SKIM

E 22 1.024

5 M 18.5 1.021.5

E 18 1.019.75 COOL

6 M 16.5 1.018.5

7 M 13.5 1.018.25

E 13 1.018

8 NOON 13 1.018 To Conditioning Vessel

Est Yield TO C . V = 24.300 Beer Litres IN VESSEL

STAND : 2 Weeks at 12 - 13 c

CELLAR : 12 c for 1 Month, then @ 6 - 8 c UNTIL @ 1.012.5 ;

Then send to a BOITTLING VESSEL ON PRIMINGS ;

BOTTLING VESSEL : Let In an Estimated 24.000 Beer Litres @ 1.012.75 - .5 ;

Then ALLOW to 12 c ON ENTRY ,

Mature @ 12 c - 1.013.75 then FULLY VENT

& RE SEAL B V & STILLAGE ( 1 - 2 Weeks @ 12 c )

BOTTLING : At a Gravity IN VESSEL of 1.013 , FULLY VENT B . V and allow to 14 c

At 1.013 FULLY VENT Bott Vessel & allow to 15 - 16 c .

BOTTLE CLEAR & BRIGHT @ 1.012.75 15 - 16 c + 1 Week @ 12 - 13 c

MATURATION : At 12 c One Month then at 8 - 6 c ONE YEAR ,

Then after 1 Year`s maturation , STAND 2 Weeks @ 10 - 12 c

BEFORE Quality Control .

Cheers All and Happy Brewing ,

Edd

Wednesday, 27 March 2024

BARCLAY, PERKINS & Co LTD : " E I P " 1902

How Do All ,

Today`s beery delight is a beautifull Porter from Barclay, Perkins & Co Ltd in Southwark;

Which from the brewhouse code I assume to be an ` Export India Porter ` .

As per usual with the Stout and Porter recipies ( & Others ) , this recipe has been formulated to

Best replicate the original process and beer brewed ; with the grist formulated to reflect the

Correct proportions that each ingredient made to the Gravity & Volume collected IN COPPER

At Let Off - X Minutes / TUN Wort Collection Point .

In common with the other recipies I`ve written recently from the Barclay, Perkins cannon,

This cerevesian treat comes from the New Brewery Brewing Book 1901 - 1902 ,

Cat No ACC 2305 / 01 / 0596 ; Cared for as part of the larger B - P Archives by the ever helpful

And , friendly team at The London Metropolitan Archives on Northampton Rd .

More technically minded viewers might like to know that as with other recipies I write ,

This one has been written and formulated in the absence of brewing software ;

A process I apply to the base research which allows me to present these recipies .

Cheers All and Happy Brewing ,

Edd

This recipe C Edd Mather 2024

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Barclay , Perkins & Co Ltd and their successors in title

Barclay , Perkins & Co Ltd

The Anchor Brewery

Park St

Southwark

London

` EXPORT INDIA PORTER `

Gyle No : 295

Wednesday 12 Th February 1902

Original Gravity : 1.064 Bottling Gravity : 1.012.75 Final Gravity : 1.010

I B U : 84 A B V : 7.25 %

MALTS & ADJUNCTS

Warminster Malt : 39.5 % Plumage Archer = 1.800 Kg

39.5 % Mild Ale Malt = 1.805 Kg

Crisp Malt : 6.5 % Chevalier = 0.300 Kg

French & Jupps : 10.5 % Brown Malt = 0.540 Kg

4 % Roast Barley = 0.230 Kg

MASHING

Use a Stout / Porter Liquor Profile

Thoroughly pre heat 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 : 62 c At 0 - + 60 Minutes = 10.765 Litres

2 Nd Mash Heat : 66 c At + 60 - + 120 Minutes = 2.350 Litres

3 Rd Mash Heat : 68 c At + 120 Minutes - + 155 Minutes = 5.400 Litres

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Minutes AT 77 - 71 c = 19.90 Litres

At a gravity of 1.004.25 - 1.004 , STOP TAPS and Collect TUN WORT in Copper

MASH TUN WORT COLLECTION

After Stopping Taps / Closing Off the Mash Tun Valve as above ,

ADD LIQUOR to the Copper , REDUCING THE GRAVITY TO 1.041

ON 27.000 WORT LITRES @ 1.041 IN COPPER

WORT COLLECTION

After collecting 27.0 Wort Litres IN COPPER @ 1.041 ,

ADD 3.310 Litres of LIQUOR , Reducing the Copper Gravity to 1.036.5

ON 30.310 Wort Litres IN COPPER @ Let Off - X Minutes

ADD THE 1 St Copper Sugar Addition as below ,

THEN CONDENSE TO 30.125 Wort Litres IN COPPER @ Let Off - 150 Minutes

Remove any Scum & Detritus floating on the Wort Surface

BEFORE LET OFF - 150 Minutes

COPPER SUGARS

1 St Sugar Charge : To 30310 Wort Litres IN Copper

1.004.25 No 2 Invert = 0.405 Kg

2 Nd Sugar Charge : To 22.040 Wort Litres IN Copper @ 1.056.75

1.004.75 No 2 Invert = 0.340 Kg

PRIMING SUGARS

TO 18..500 BEER LITRES IN Conditioning Vessel

1.002.75 Candy Cane Invert = 0.160 Kg

COPPER

A 2 1/2 Hour boil ON HOPS

1 St Hop Charge @ Let Off - 150 Minutes

At Let Off - 65 Minutes ON 22.040 Wort Litres @ 1.052,

ADD the 2 Nd Copper Sugars

Then at Let Off - 60 Minutes , ADD the 2 Nd Hop Charge

Then at Let Off - 12 Minutes , ADD the Copper Finings

At Let Off , STAND the Copper 1/4 Hour then Recirculate IN COPPER 1/4 Hour ,

THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

HOPS

1 St Hop Charge : To 30.125 Wort Litres IN Copper @ 1.041.25

48 IBU East Kent Goldings = 72 g

2 Nd Hop Charge : To 21.940 Wort Litres IN Copper @ 1.057

36 IBU East Kent Goldings = 45 g

RACKING HOPS

TO 18.750 BEER LITRES IN C . V

1.002.75 Candy Cane Invert = 0.162 Kg

YEAST

Pitch 58 ml OF A LIVE YEAST

To 19.100 Wort Litres @ 1.064

( Volume IN F V )

Reccomended Strains : Brewlab Thames Valley 3 / Whitbread T II Yeast

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.064

2 E 5 16 1.059

3 M 7 17.5 1.055

E 5:30 24 1.050 SEND TO 2 Nd F V = 18.800 Wort Litres IN 2 Nd Vessel

4 M 10:30 20 1.030

E 18 1.026

5 M 16.5 1.020

E 16 1.018.5

6 M 16 1.018

9 M 13.5 1.016.5

10 M 13.5 1.016.6 SEND TO Bottling Maturation Vessel

= 18.500 BEER LITRES ON HOPS & PRIMINGS

STAND : 13 c FOR 1 WEEK , release Excess C O 2 , then @ + 7 Days , COOL to 10 - 12 c

CELLAR : 12 c for 1 Month , THEN COOL TO 6 - 8 c UNTIL @ 1.014,

THEN ADD FININGS AND STILLAGE @ 12 c

BOTTLING C V : After adding the Finings and Stillaging for 2 Weeks @ 12 c

FULLY VENT C . V @ 1.013.5 and Re Seal , then allow to 13 - 14 c

At a GRVAITY OF 1.013.25 , FULLY VENT C . V and allow to 14 - 16 c

PROCESS : Bottle CLEAR & BRIGHT AT 1.013 - 1.012.75 AT 15 - 16 c

MATURATION : After Bottling , STAND 1 week at 15 c , then Cellar 1 Month @ 12 c ;

THEN 6 Months @ 8 - 10 c

STAND 1 - 2 WEEKS @ 12 c BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Monday, 25 March 2024

NORTON FOLGATE BREWERY ; BEERS 1835

How Do All ,

In today`s post , I`ll be illustrating beers as brewed at the mysterious brewery in Norton Folgate ,

Reffered to in The Brewing Book of Edward Gripper 1832 - 1833 & 1835 which forms part of the

Whitbread Archive , cared for by the ever helpfull and friendly team on Northampton Road

at the London Metropolitan Archives ; Cat No : LMA 4453 / D / 02 / 023 .

The book it`s self is relatively slim and hard bound in a green leather stained with ink and the marks

Accrued in the nearly 200 years since it`s authour first set a quill to it`s pages .

The entries carry a horizontal heading with vertical columns for the Date & Gyle Number ;

Malts ( Varieties generally not stated ) Liquor Heats , Hops ( Gross weight & Occasional grower , Gravities and Wort Volumes , Yeast and Attenuation details ;

Sometimes present are the finite details of how each brew performed in the fermenting round(s) ,

In a similar manner to later records , though the racking gravities are sadly absent .

I`ve based the ones below on my knowledege & interpretaion of period practice and ,

Other brewer`s records of a similar age .

As to the brewery they were produced at ;The front of the volume has a flyleaf inscribed

" Edward Gripper , Mr Fellowes ,St Stephens Brewery , Norwich " ; then after approximately 1/4

Of the book there are a some Blank pages ,

Then an insctiption on the right hand blank page , " Mr Bates / Bales Brewery , Norton Folgate " ,

With the entries in this section of the ledger all dating from 1835 .

Sadly , I`ve not been able to discover anything about this brewery , so if any readers know more,

Please get in touch , I`d love to hear from you .

This Table & Analysis C Edd Mather 2024

NORTON FOLGATE BREWERY

An Analysis Of Beers Brewed 1835

BEER DATE Original Gravity Racking Gravity Final Gravity I B U A B V

Amber Ale 24/04/1835 1.056.25 1.011 1.008 16 6.5 %

XX Ale 31/- 10/05/1835 1.072.25 1.021 1.018 26 7.25 %

XX Ale 38/- 24/04/1835 1.079.25 1.013.25 1.010 14 9.3 %

XXX Ale 25/04/1835 1.084.25 1.023.25 1.020 24 8.6 %

XXX S 13/05/1835 1.089 1.015.25 1.012 30 10.3 %

X X X X 05/05/1835 1.105 1.027.5 1.024 48 11.5 %

PORTER 27/06/1835 1.054 1.010 1.006 48 8 %

I X 16/07/1835 1.075 1.013.5 1.010 83 7.4 %

I X X 16/07/1835 1.097.5 1.018 1.014 82 11.6 %

Cheers All ,

Edd

Wednesday, 20 March 2024

BARCLAY, PERKINS & Co Ltd : " K K " 1901

How Do All ,

Continuing from yesterday`s post ;

In which I showcased a recipe for Whitbread`s XX Export Ale,

Today`s Cerevesian delight is a recipe for the same class of beer ; From Whitbread`s

London neighbours at the Anchor Brewery in Southwark , Barclay Perkins & Co Ltd ;

From the July 1899 - February 1901 Brewing Book @ ACC 2305 / O575 / 001 ,

Cared for by the ever helpfull & friendly team at The London Metropolitan Archives .

As to the mashing regimed I`ve stipulated , It`s there for a number of reasons ;

Chiefly replication of the originating brewery`s proceedures as closely ,

And more saliently in as practicablly correct a manner as possible using Modern Ingredients ,

Bearing in mind the projected both TUN YIELD gravity & volume , Then ;

Final Gravity point @ X Degrees .

As with the Chiswell St XX Export , this beer includes brewing sugars *

Unlike Whitbread , B - P & Co were early and quite enthusiastic users of Mash Tun adjuncts

Such as; Flaked Rice & Maize ,though in this case , Flaked Maize was employed at 1.008.25

Of contributions to the WORT Collected from the Mash Tun @ Let Off - X Minutes ;

* With the Copper Sugars acting as Wort Extenders @ X point in the Wort Collection and ,

At X point during the Coppering Process ( Boil ) .

I hope you all enjoy this recipe , It`s the Little brother of the Majestic K K K recipe from 1900

I`ve also written ;

Leave a comment below if you`d like to see this recipe on`t blog on Saturday .

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 23.000 Wort Litres Ex Mash Tun Wort @ 1.058.75

30.200 Wort Litres IN COPPER @ 1.058.75 AT Let Off - X Minutes

30.045 Wort Litres IN COPPER @ LET OFF - 120 Minutes

@ 1.059

Barclay, Perkins & Co Ltd

The Anchor Brewery

Park St

Southwark

London

" K . K "

Tuesday 31 St January 1901

Gyle No : 241

Original Gravity : 1.073.5 Bottling Gravity : 1.010 Final Gravity : 1.007

I B U : 76 A B V : 9.2 %

MALTS & ADJUNCTS

Warminster Malt : 29.5 % Plumage Archer = 1.365 Kg

Crafty Maltsters : 28.25 % Scottish Annat = 1.300 Kg

Crisp Malt : 28.25 % Chevalier = 1.310 Kg

14 % FLAKED MAIZE = 0.620 Kg

+++ 6 % Oat Hulls = 0.275 Kg +++

MASHING

Use a Pale Ale Liquor

Thoroughly pre warm the mash tun with Liquor @ 95 c

ENSURE the Liquor is 1.5 " ABOVE the plates / Filter Bed

1 St Mash Heat : 66 c At 0 - + 120 Minutes = 11.450 Litres

2 Nd Mash Heat : 68 c At + 120 - + 150 Minutes = 4.630 Litres

At 150 Minutes , slowly open the mash tun valve

Return any Cloudy Wort OVER the Mash until CONSISTENTLY CLEAR & BRIGHT

Only then SEND TO THE COPPER and Begin Mash Tun Wort Collection

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes = 23.200 Litres @ 74 c

AT 1.006 Gravity , STOP TAPS and COLLECT TUN WORT IN COPPER

MASH TUN WORT COLLECTION

After Stopping Taps at 1.006 , ADD LIQUOR to the Copper to 1.058.75 Degrees ;

REMOVE ANY WORT VOLUME IN EXCESS OF 23.000 Wort Litres .

WORT COLLECTION

After ENSURING 23.0 Wort Litres are IN THE COPPER @ 1.058.75 ;

ADD 7.200 Litres OF LIQUOR ,

Reducing thwe Copper Gravity to 1.044.75 Degrees

ON 30.200 Wort Litres IN COPPER

Then ADD the Copper Sugars and CONDENSE TO 1.059 Degrees

ON 30.045 WORT LITRES IN COPPER @ Let Off - 120 Minutes

Remove any Scum or other Detritus floating on the Wort Surface

BEFORE LET OFF - 120 MINUTES / 1 St HOP CHARGE

COPPER SUGARS

Wort Charge Volume @ 30.200 Wt Litres IN COPPER @ 1.044.75

1.014 No 1 Invert = 1.330 Kg

Caramel @ Let Off - 8 - 5 Minutes = +

PRIMING SUGARS

BEER VOLUME TO Conditioning Vessel = 22.700 Beer Litres

1.002.75 Candy Cane Invert = 0.200 Kg

COPPER

A 2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 120 Mins

2 Nd Hop Charge @ Let Off - 90 Mins

3 Rd Hop Charge @ Let Off - 60 Mins

4 Th Hop Charge : @ Let Off - 30 Mins

At Let Off - 12 Minutes , ADD the Copper Finings

Then at Let Off , STAND 15 Mins

At Let Off - 8 - 5 Minutes ADD 2.75 ml OF CARAMEL

After the 15 Min Stand @ Let Off , RECIRCULATE Wort IN COPPER 15 Mins

THEN STAND 1/2 Hour Before COOLING A S A P

HOPS

1 St Hop Charge : To 30.045 Wort Litres IN Copper @ 1.059

20 IBU East Kent Goldings @ 6.5 % a/a = 35 g

2 Nd Hop Charge : To 28.005 Wort Litres IN Copper @ 1.063

22 IBU East Kent Goldings @ 6.5 % a/a = 37 g

3 Rd Hop Charge : To 26.450 Wort Litres IN Copper @ 1.066.5

23 IBU East Kent Goldings @ 6.5 % a/a = 38 g

4 Th Hop Charge : To 25.255 Wort Litres IN Copper @ 1.069.5

11 IBU East Kent Goldings @ 6.5 % a/a = 34 g

RACKING HOPS

TO 23.000 BEER LITRES IN C . V @ 1.016

28 g East Kent Goldings @ 6.5 % a/a

YEAST

Pitch with 90 ml of a LIVE YEAST @ 16 c

23.650 Wort Litres IN F V @ 1.073.5 ( Est )

Reccomended Strains

Brewlab Thames Valley 3

Whitbread T II Yeast

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.073.5 Rouse @ P + 6 Hours & EVERY 4 - 8 Hours - STOP

2 E 17.5 1.064

3 M 20 1.045

E 22.5 1.037.5 STOP @ 1.026

4 M 24.5 1.021 DROP TO BOTTLING SETTLER = 23.300 Wt Litres

E 16 1.018.5

5 M 14.5 1.017.5

6 M 13.5 1.017.25

7 M 13 1.017 COOL 2 c

12 M 11 1.016.5 SEND TO Conditioning Vessel ON HOPS

23.000 BEER LITRES IN VESSEL ( Est ) AT 1.016.5 - 1.016.25 Degrees

STAND : 2 Weeks at 11 - 13 c the cool to 8 - 6 c

CELLAR : At 8 - 6 c Regularly VENT EXCESS C O 2 Mature until @ 1.009 ,

then CLEAR TO BOTTLING VESSEL

BOTTLING

After Letting the MATURED beer in to the Bottling Vessel = 22.700 Beer Litres

AT A GRAVITY OF 1.010

ADD THE PRIMINGS & FININGS and STAND 1 Week @ 10 - 12 c

AFTER adding the Primings & Finings , MATURE @ 10 - 12 c UNTIL @ 1.011

STILLAGE BOTTLING VESSEL 1 - 2 WEEKS @ 12 c

AT 1.010.25 FULLY VENT

ALLOW TO 13 - 14 c

BOTTLE CLEAR & BRIGHT @ 1.010 - 1.009.75 @ 15 C

STAND : 2 Weeks @ 13 c

CELLAR : 8 Months @ 8 c then stand 1 - 2 Weeks @ 12 c BEFORE Q . C

Cheers All and Happy Brewing ,

Edd