How Do All ,
Today`s cerevesian delight is another recipe from the Anchor Brewery of Barclay, Perkins ;
One which though the brewhouse code is a 2 letter one , I`m reasonably certain was a
Premium Bottled Stout ; possibly a ` Brown Stout ` .
As with this week`s other Barclay,Perkins & Co recipies , today`s draught of contentment
Is drawn from the 1901 - 1902 New Brewery Brewing Book @ ACC 2305 /01 / 0596 ,
Cared for by the ever helpfull team at The London Metropolitan Archives .
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
 |
| 19 Th Century View of the Brewery; From the B H S Webpage on Barclay, Perkins & Co Ltd |
`BROWN STOUT`
Tuesday 7 Th February 1901
Gyle No : 537
Original Gravity : 1.075.75 Bottling Gravity : 1.015.75 Final Gravity : 1.013
I B U : 52 A B V : 8.5 %
MALTS & ADJUNCTS
Warminster Malt : 31.2 % Plumage Archer = 1.735 Kg
31.6 % Mild Ale Malt = 1.750 Kg
Crisp Malt : 14 % Chevalier = 0.780 Kg
French & Jupps : 8.3 % Med Crystal Malt = 0.515 Kg
9 % Brown Malt = 0.560 Kg
5.9 % Roast Barley = 0.405 Kg
MASHING
USE a Stout / Porter Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 5 Mins
BEFORE MASHING IN
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c @ 0 - + 125 Mins = 13.350 Litres
2 Nd Mash Heat : 67 c @ + 125 - + 160 Mins = 6.90 Litres
At Taps ( 160 Mins )
Slowly open the mash tun valve and return any Turbid runnings
OVER the mash until Consistently Clear & Bright
Only then send to the Copper and Begin Wort Collection .
SPARGING
Sparge at Clear Wort to the Copper + 5 / 10 Minutes @ 77 - 71 c
= 29.0 Litres Allowance
At 1.006 , STOP TAPS and Collect TUN WORT in Copper
MASH TUN WORT COLLECTION
At Collection from the tun , ADD Liquor to the Copper
= 22.50 Wort Litres IN Copper AT Let Off - X Minutes
AT 1.059.75
WORT COLLECTION
At Collection of the Mash Tun Wort @ 1.059.75 ,
ADD 8.585 Litres of LIQUOR = 31.085 Wort Litres @ 1.043.25
Then ADD the Copper SUGARS and CONDENSE to 1.060
ON 30.955 Wort Litres IN COPPER @ Let Off - 135 Minutes
COPPER SUGARS
1.016.5 No 3 Invert = 1.610 Kg
PRIMING SUGARS
TO 23.600 Beer Litres IN VESSEL
1.003 Candy Cane Invert = 0.225 Kg
COPPER & HOPS
A 2 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes
24 IBU East Kent Goldings @ 6.5 % a/a
30.955 Wort Litres IN COPPER @ 1.060 = + 43 g
2 Nd Hop Charge @ Let Off - 60 Minutes
28 IBU East Kent Goldings @ 6.5 % a/a
27.495 Wort Litres IN COPPER @ 1.067 = 48 - 50 g
( Up to 1.068 )
At Let Off - 12 Minutes , ADD the Copper Finings
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 to Pitching Heat .
YEAST
Pitch 98 ml of a LIVE YEAST @ 20 c
24.350 Wort Litres IN F V @ 1.073.75
Reccomended Strain : Brewlab Thames Valley 3
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 20.25 1.073.25
2 M 18 1.069
E 18.5 1.066.5
E 11 20 1.060
3 M 6 20.25 1.045
E 11 22 1.032
4 M 23 1.025 SKIM & COOL
E 20 1.024.5
5 M 18 1.025
6 M 16 1.022.25 SEND TO MATURATION VESSEL
= 24.050 Beer Litres IN C . V
C V : Cool to 13 c and HOLD 1 - 2 Weeks , regularly venting EXCESS C O 2
CELLAR : After the initial 2 Weeks @ 12 - 13 c , Cellar @ 6 - 8 c X MONTHS ,
UNTIL @ 1.016 , THEN SEND TO A BOTTLING VESSEL + PRIMINGS
= 23.600 Beer Litres IN BOTTLING VESSEL @ 1.019
BOTTLING VESSEL : Mature @ 10 - 12 c UNTIL @ 1.016.25 , THEN FULLY VENT ;
ADD FININGS AND ROLL WELL , THEN STILLAGE
BOTTLING : At 1.016 , FULLY VENT C . V and allow to 15 c
Bottle CLEAR & BRIGHT @ 1.015.75 at 15 c
STAND : 1 - 2 Weeks @ 13 c
CELLAR : 8 c for 6 Months then at 12 c for 2 Weeks BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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