How Do All ,
Today`s beery delight is from the well known Berkshire brewery of H & G Simonds ;
Taken from the information included in the Brewing Book 1869 - 1872 that forms part of the
Simonds archives held as part of the larger Barclay, Perkins & Courage & Co Archives ;
All cared for by the nice folks on Northampton Rd at The London Metropolitan Archives ,
Catalogue No : ACC 2305 / 60 / 79 .
The entry in the brewing book has " Stout for Hope " written in longhand form accross the top
Of the ` Quality ` mark section ; Which I`ve inferred to be a Stout brewed expressly for export
To the Cape of Good Hope colony in what today is South Africa ;
Happily this Stout brewing record is one of the few I`ve seen so far with racking hops specifically
Noted in the original brewing record *
* Peter Walker & Sons of the Dallam Lane Brewery in Warrington ( Lancashire ) were ,
Also rather helpfull in recording the Dry / Racking Hop additions in their brewing records .
If any readers know of other historic brewing records from Reading , Maidenhead or other towns
Located in Berkshire that are in private collections , and are able to send photos etc ,
You can get in touch with me @ beerhistorybloke@gmail.com **
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
H & G Simonds Ltd and their successors in title
H & G Simonds
The Brewery
Bridge St
Reading
Berkshire
 |
| Brewery Advert Photo from the B H S Webpage on the Company |
" STOUT FOR HOPE "
Friday 1 St April 1870
Original Gravity : 1.081.75 Bottling Gravity : 1.016.75 Final Gravity : 1.014
I B U : 68 A B V : 9 %
MALTS
U K & Ireland
Warminster Malt : 50 % Vienna Malt = 4.600 Kg
Crisp Malt : 50 % Chevalier = 4.595 Kg
French & Jupps : 4 % Black Malt = 0.415 Kg
South African & Universal Grist
Weyermann Malt : 50 % ` Barke ` Vienna Malt =
Crisp Malt : 50 % Chevalier = 4.595 Kg
4 % Black Malt = 0.415 Kg
MASHING
Use a Stout / Porter Liquor
1 St Mash Heat : 63 c @ 0 - + 90 Minutes = 25.615 Litres
2 Nd Mash Heat : 66 c @ + 90 - + 120 Minutes = 3.850 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes = 10.570 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 and Begin Wort Collection
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes
@ 76 - 71 - 68 c = 36 Litres Allowance.
At a Gravity of 1.007 , STOP TAPS and Collect the Wort in Copper
After Stopping Taps @ 1.007 , COLLECT 32.370 Wort Litres IN COPPER @ 1.068.75
THEN CONDENSE TO 1.069 ON 32.250 Wort Litres IN COPPER
AT Let Off - 120 Minutes ( 1 St Hop Charge )
Remove any scum or detritus floating on Wort Surface BEFORE Let Off - 120 Minutes
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes ,
@ Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings
And at Let Off , STAND 1/4 Hour
Then Recirculate IN COPPER 1/4 Hour before a 1/2 Hour Stand
After the 1/2 Hour Stand ( AT Let Off + 60 Minutes ),
COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 32.250 Wort Litres IN Copper @ 1.069
34 IBU Hallertau Heresbrucker @ 3.5 % a/a = 126 g
2 Nd Hop Charge : To 29.420 Wort Litres IN Copper @ 1.075
34 IBU Goldings @ 6 % = 66 g
RACKING HOPS
TO 26.00 Beer Litres IN C . V ( Est`d ) @ 1.024.5
26 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with 250 ml of a LIVE YEAST @ 13 c
To 27.050 Wort Litres @ 1.081.75 .
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.081.75
2 E 18
3 E 20 1.052.75
4 M 21 1.047
E 21 1.043
5 M 23.5 1.039 Clear to 2 Nd F V = 26.700 Wort Litres IN Vessel ( E )
E 20 1.033
6 M 16 1.028.5
E 14.5 1.027.5
7 E 13.5 1.026
8 E 13.5 1.025.5
9 E 13 1.024.75
10 E 12.5 1.024.5
11 M 12 1.024.5 SEND TO CONDITIONING VESSEL ( C.V ) ON HOPS
= 26.30 - 26.20 Beer Litres IN C . V
MATURE : At 12 c FOR 1 Month then lower to 8 - 10 c UNTIL @ 1.017.75 .
BOTTLING : At 1.017.5 , Release Excess C O 2 and FINE the Beer ;
ALLOW C . V to 13 c and at 1.017.25 VENT & Re Seal ;
@ 1.017 FULLY VENT C . V and allow to 15 c
Bottle CLEAR & BRIGHT @ 1.016.75 15 c
STAND : 1 Week @ 12 - 15 c
CELLAR : 10 C Three Months then stand 1 Week @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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