How Do All ,
Thanks to rethink on which Breweries & their recipies should be included in my book ;
Here`s the first of this week`s recipies from the excised chapter on Barclay, Perkins & Co ,
Taken from the January 1901 - August 1902 New Brewery Brewing Book cared for by the ever
Helpfull and friendly team at The London Metropolitan Archives on Northampton Rd ;
Cat No : ACC 2305 / 01 / 0596 .
This tasty X Ale recipe Ex Park St originally had a pretty standard grist of Pale Ale,
And Extract Malts , blended with Crystal Malt and Flaked Maize ;
Providing a yield of 1.040 ON X Wort Barrels at Collection from Goods Point ;With the Wortlength IN Copper being increased by 1.008 degrees Of an Unstated Brewing Sugar,
Which I`ve taken to be No 2 Invert in this recipe ,
Increasing from 1.039.75 ON 24.655 Wort Litres @ COLLECTION from TUN ;
To 30.870 Wort Litres IN Copper @ Let Off - X Minutes AT 1.039.75 ,
Decreasing IN Wort Volume TO 30.625 Wort Litres IN COPPER @ Let Off - 120 Minutes .
The original hops used from English growers and foreign merchants ;
Ive used my interpretations of what I believe would be the correct replacement varieties ,
And average a/a % in 1902 of the respective Hop Varieties and Charge Weights to calculate the Respecive IBU contributions of each Hop Addition at it`s Volume & Gravity at X Point in the boil .
To interpret this correctly , I calculated the gross Wort Volume at Collection AT ALL UP
/ Let Off - 120 Minutes and Balanced this figure with the Yield AT Let Off ( 2 Hours )
and the Gravity @ Let Off , giving the respective Wort Volumes & Gravities at Each Hop Charge .
Anyroad , Enough waffling from me , here`s today`s Cerevesian treat ;
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 |
X ALE
Friday 25 Th April 1902
Gyle No : 14
Original Gravity : 1.053 Racking Gravity : 1.011 Final Gravity : 1.008
IBU : 28 A B V : 6.25 %
MALTS & ADJUNCTS
U K & Ireland
Warminster Malt : 63 % Plumage Archer = 2.550 Kg
15.75 % Vienna Malt = 0.640 Kg
French & Jupps : 3 % Dark Crystal Malt = 0.140 Kg
Australia
Voyager Craft Malt 63 % Veloria Schooner = 2.540 Kg
15.75 % Veloria Vienna = 0.640 Kg
3 % Dk Crystal Malt = 0.140 Kg
Alternative Grist
63 % Pale Ale Malt @ 4 - 5 IBC = 2.540 Kg
15.75 % Weyermann Vienna = 0.640 Kg
3 % Dark Crystal Malt = 0.140 Kg
ALL GRISTS TO INCLUDE : 18.25 % FLAKED MAIZE = 0.725 Kg
+++ 8 % Oat Hulls = 0.325 Kg +++
MASHING
USE a Mild Ale / Soft Liquor
Thoroughly pre warm the mash tun ,
Liquor @ 95 c - 5 Mins BEFORE Mashing In ,
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c @ 0 - + 30 Minutes = 10.670 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 120 Minutes = 4.0 Litres
At Taps ( 120 Minutes ) , Slowly open the mash tun valve
Then return any Cloudy Wort OVER the Mash UNTIL Consistently clear & bright ,
ONLY then Send to the Copper and Begin Collection of Tun Wort
SPARGING & TUN COLLECTION
At Clear Wort to the Copper + 5 - 10 Minutes @ 72 - 69 c = 21 Litres Allowance
At 1.004 , STOP TAPS and Collect Mash Tun Wort IN COPPER ,
ADD Liquor to the Copper , ENSURING the Gravity is 1.039.75 ON 24.655 Wort Litres .
WORT COLLECTION
After Collecting @ 1.039.75 ON 24.655 Wort Litres IN Copper ,
ADD 6.215 Litres of LIQUOR and then ADD the Invert Sugar
= 30.870 Wort Litres IN COPPER @ Let Off - X Minutes @ 1.039.75
THEN CONDENSE TO 1.040
ON 30.625 Wort Litres IN COPPER @ Let Off - 120 Minutes .
Remove any Scum / Detritus floating on Wort surface BEFORE L/Off - 120 Mins
SUGARS
1.008 No 2 Invert = 0.775 Kg TO 30.870 Wort Litres
PRIMINGS : @ 1.002.75 Invert Candy Cane = 0.195 Kg to + .500 Litres
BOIL Primings Liquor 1/4 Hour Before ADDING Sugars then Cool
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes ,
@ Let Off - 90 Minutes , add the 2 Nd Hops
@ Let Off - 60 Minutes , add the 3 Rd Hops
@ Let Off - 30 - 25 Minutes , add the 4 Th Hops
At Let Off - 12 Minutes , ADD the Copper Finings
At Let Off , STAND 1/4 Hour & Recirculate Wort IN COPPER 1/4 Hour
THEN STAND FOR 1/2 Hour BEFORE COOLING A S A P
HOPS
1 St Hop Charge : To 30.625 Wort Litres @ 1.040
8 IBU Brewer`s Gold @ 6.5 a/a % = 14 g
2 Nd Hop Charge : To 28.375 Wort Litres @ 1.043
10 IBU Cluster @ 6.5 % a/a = 15 g
3 Rd Hop Charge : To 26.395 Wort Litres @ 1.046
7 IBU Fuggles @ 5.5 % a/a - 12 g
4 Th Hop Charge : To 24.385 Wort Litres @ 1.049.5 - 1.050
5 IBU Goldings @ 6 % a/a = 8 g
YEAST
Pitch with 90 ml of a LIVE YEAST @ 16 c
22.660 Wort Litres IN F V
Reccomended Strains
Brewlab : Thames Valley 3 / Whitbread T II Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.053
2 M 10 17.25 1.046
E 7 18 1.041
3 M 6 22.5 1.030
E 11 21.5 1.015 SKIM @ 1.013
4 M 20 1.012.5
N 17.25 1.011.75
5 M 16 1.009.5 To 2 Nd F V & PRIMINGS = 22.600 Wort Litres IN VESSEL
E 10 15.5 1.012
6 E 14.5 1.011
7 M 14 1.011 Rack & Fine TO DRAUGHT VESSEL = 22.200 Beer Litres .
STAND : 2 Days @ 16 - 19 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
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