How Do All ,
Today`s beery delight comes from the Reading brewery of H & G Simonds ;
Also attatched to today`s recipe is a short table of analysis ,
Showing selected brewings of this beer from the 1870 - 1871 entries .
Originally brewed at the end of January 1870 , then " Stacked Out Front " , this fine XX B recipe
Was brewed , then stood in the open , A La Bass ; then matured at x Temp before being either
Bottled or , being shipped as a premium Draught product .
The original grist comrised 28 Quarters of ` Home ` malt @ 89.2 Lbs / Qtr Extract ,
Yielding 136.25 Wort Barrels at All Up at a gravity of 1.052 ; with a gross poundage total of ,
392 Lbs of " Oxley " providing a respectable 64 IBU .
Also employed were a very sizeable charge of Racking Hops @ 1.25 Lbs Per Barrel in 1870 !!!!
( Reduced in this recipe )
I hope you all enjoy this recipe from the H & G Simonds Brewing Book 1869 - 1872 ,
Cared for by the ever helpfull and friendly team at The London Metropolitan Archives ,
Catalogue No : ACC 2305 / 60 / 79 .
This recipe & analysis table C Edd Mather
H & G Simonds : X X B Brewings 1870 -1871
DATE Original Gravity Racking / CV Gravity Final Gravity IBU ABV
31/01/1870 1.062.25 1.012.5 1.008 64 7.25 %
28/12/1870 1.062.25 1.014.25 1.008 76 7.25 %
31/01/1871 1.062 1.013.25 1.008 74 7 %
09/02/1871 1.062 1.018.75 * Bott CV 1.008 66 7.2 %
22/03/1871 1.062 1.012.25 1.008 74 7.2 %
06/06/1871 1.063 1.016.5 1.008 64 7.3 %
H & G Simonds
The Brewery
Bridge St
Reading
Berkshire
 |
| Brewery Photograph : From the B H S Webpage on the Company |
X X B
31 St January 1870
Original Gravity Racking Gravity Final Gravity IBU A B V
1.062.25 1.020.5 1.008 64 7.25 %
MALTS
U K , Ireland & Rest Of World Grist ;
Crisp Malt : 66 % Chevalier = 4.395 Kg
34 % Scottish Ale Malt = 2.235 Kg
** Australia
Voyager Craft Malt : 66 % Veloria Schooner = 4.390 Kg
34 % Veloria Vienna = 2.230 Kg
MASHING & SPARGING
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 plates / filter bed
1 St Mash Heat : 64 c 0 - + 30 Minutes = 17.80 Litres
2 Nd Mash Heat : 66 c + 30 - + 150 Minutes = 10.725 Litres
At 150 Minutes ,
Slowly open the mash tun valve
And return any Cloudy Wort OVER the Mash ,
UNTIL CONSISTENTLY CLEAR & BRIGHT
Only then send to the Copper & Begin Wort Collection .
SPARGE
At Clear Wort to the Copper + 5 - 10 Minutes = 25.0 Litres @ 74 - 71 c
At a Gravity of 1.005.25 - 1.005 , STOP TAPS and Collect Wort in Copper.
WORT COLLECTION
At Collection In Copper , ADD LIQUOR to the Copper ;
ADJUSTING THE GRAVITY TO 1.051.75
ON 31.150 Wort Litres IN Copper @ Let Off - X Mins @ 1.051.75
THEN CONDENSE TO
31.000 Wort Litres IN COPPER @ Let Off - 105 Mins
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes
2 Nd Hop Charge @ Let Off - 45 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings.
At Let Off , STAND 1/4 Hour .
Recirculate IN COPPER 1/4 Hour then STAND 1/2 Hour
After 1/2 Hour Stand , COOL A S A P to Pitching Heat and Cast to the F V
HOPS
1 St Hop Charge : To 31.000 Wort Litres @ 1.052
17 IBU Brewer`s Gold @ 6.5 % a/a = 29 g
17 IBU Goldings @ 6 % a/a = 31 g
2 Nd Hop Charge : To 27.420 Wort Litres @ 1.058
15 IBU Brewer`s Gold @ 6.5 % a/a = 24 g
15 IBU Goldings @ 6 % a/a = 26 g
Racking Hops
24.500 Beer Litres Racked Down ( Est )
12.25 g EACH of Goldings and Brewer`s Gold
YEAST
Pitch with 190 ml of a LIVE YEAST @ 13.5 - 14 C
25.100 Wort Litres IN F V ( Est ) @ 1.062.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.062.25
2 E 18.25 1.053
3 M 18.75 1.044
E 21.5 1.038
4 M 20.5 1.030 CLEAR to 2 Nd F V = 24.800 Wort Litres IN Vessel ( E )
E 19 1.025
E 10 16.5 1.023.5
5 E 16 1.020.75
E 10 13.5 1.020.25
6 M 12 1.020
7 M 11 .5 1.020 RACK ON HOPS = 24.500 Beer Litres ( Est )
STAND : 13 c ONE WEEK ; 10 - 12 c 3 Months & Release Excess C O 2 Regularly .
CELLAR @ 6 - 8 c FOR 6 - 8 Months / Until at 1.011.25 then ADD Finings
AND STILLAGE @ 10 - 12 c ONE - TWO weeks then VENT FULLY
ALLOW 8 - 12 Hours Before Q . C
Cheers All and Happy Brewing ,
Edd
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