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
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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
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