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
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" 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
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