How Do All ,
Today`s cerevesian draught of contentment is another beery delight that comes from entries in ,
The " Unknown Brewery , Brewing Book 1876 - 1877 @ LMA 4453 / D / 02 / 024 ;
Part of the larger Whitbread archive held by the ` Gradely ` and helpfull team down at
The London Metropolitan Archives on Northampton Rd in Clerkenwell .
As I`ve discussed in other blog posts from this source , I`m convinced that this is an ` Independent `
Set of records ; Drawn from the brewings at Chiswell St for the period covered by the book ;
For which Whitbread`s own production records are in two different books , Ale & Porter Brewing .
The original brewing of this beer used 40 Quarters of ` Dereham ` ? Malt ,
Providing a yield to Copper from the Mash Tun of X Wort Barrels at 1.041.5 ;
With the Wort Length in Copper Extended to 237 Wort Barrels at ` All Up ` / Let Off - 150 Mins,
By the addition of 1.013 of Sugar , which in this case I have presumed is a White Cane type .
With the whole volume carrying a Collected gravity of 1.044.5 at the 1 St Hop Charge
( 237 Wt Barrels ) ; with the total Hops Charged providing a respectable 76 IBU .
This recipe C Edd Mather 2024
This recipe for 21.000 Wort Litres Ex Mash Tun Wort @ 1.044.5 , 80 % Mash Efficiency
33.080 Wort Litres IN Copper @ 1.041.25 AT LET OFF - X Minutes
21.500 BEER LITRES BOTTLED DOWN
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread & Co Ltd and their successors in title .
Whitbread & Co Ltd
The Brewery
Chiswell St
London
 |
| Drawing of Chiswell St from the Brewery History Society Webpage on Whitbread`s |
PALE ALE
Monday 10 Th July 1876
Gyle No : 35
Original Gravity : 1.059.75
Final Gravity : 1.008
I B U : 76 A B V : 6.8 %
MALTS
100 % Chevalier = 3.860 Kg
MASHING
USE a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor
@ 95 c - 10 Minutes BEFORE Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 62 c = 6.220 Litres @ 0 - + 60 Minutes
2 Nd Mash Heat : 65 c = 6.215 Litres @ + 60 - + 120 Minutes
3 Rd Mash Heat : 67 c = 4.150 Litres @ + 120 - + 160 Minutes
At 160 Minutes ,
Slowly open the mash tun valve and ,
Return any Cloudy Wort OVER THE MASH ,
Until the Wort is Consistently Clear & Bright , then send to the Copper
SPARGING & TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Mins
@ 78 - 76 c = 18.150 Litres Allowance
At 1.004.5 , STOP TAPS and COLLECT TUN WORT IN COPPER
Add Liquor as Required to 1.044.5
ON 21.000 Wort Litres IN COPPER @ Let Off - X Minutes .
WORT COLLECTION
At Collection of 21.000 Wort Litres Ex Mash IN COPPER @ 1.044.5 ;
ADD 12.080 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.028.25
ON 33.080 Wort Litres IN COPPER
ADD 1.013 White Cane Sugar
THEN CONDENSE TO
32.880 Wort Litres IN COPPER @ 1.041.5 AT LET OFF - 150 Minutes
SUGARS
1.013 White Cane Sugar = 1.120 Kg
NB : DO NOT USE SUGAR BEET DERIVED CANE
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Mins
2 Nd Hop Charge @ Let Off - 120 Mins
3 Rd Hop Charge @ Let Off - 90 Mins
4 Th Hop Charge @ Let Off - 60 Mins
5 Th Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Minutes , ADD the Copper Finings
And 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
USE WHOLE CONE / FLOWER HOPS
1 St Hop Charge : To 32.880 Wort Litres @ 1.041.5
20 IBU East Kent Goldings @ 6.5 % a/a = 32 g
2 Nd Hop Charge : To 31.105 Wort Litres @ 1.045
20 IBU Brewer`s Gold @ 6.5 % a/a = 31 g
3 Rd Hop Charge : To 28.095 Wort Litres @ 1.048
6 IBU East Kent Goldings @ 6.5 % a/a = 10 g
6 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
4 Th Hop Charge : To 25.755 Wort Litres @ 1.052
6 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
6 IBU French Fuggles @ 4.2 % a/a = 14 g
5 Th Hop Charge : To 23.525 Wort Litres @ 1.056.5
6 IBU Brewer`s Gold @ 6.5 % a/a = 9 g
6 IBU French Fuggles @ 4.2 % a/a = 13 g
YEAST
Pitch with 96 ml of a LIVE YEAST @ 14 c
To 22.050 Wort Litres @ 14.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.059.75
2 M 15.5 1.058.5
E 16.5 1.054.5
3 M 17.5 1.050.5
N 18.5 1.046
E 20 1.040
4 M 21 1.034
E 22 1.030 TOP HEAT @ 22 - 22.5 c
5 M 20 1.024 BEGIN COOLING
E 18.5 1.021
6 E 15.5 1.018.25
7 E 13.5 1.018
8 M 13 1.018 SEND TO MATURATION VESSEL
= 21.700 Beer Litres IN VESSEL
MATURATION : Mature @ 13 c for 1 Week , then lower heat to 8 - 10 c
Hold @ 8 - 10 c UNTIL at 1.021.75 ;
VENT EXCESS C O 2 and ADD FININGS & RollWell .
STILLAGE : After adding the Finings @ 1.012.5 , Mature @ 12 c 1 Week ,
THEN STILLAGE @ 12 c ONE WEEK .
BOTTLING : AT 1.011.75 Fully Vent & Re Seal C V ; Then allow to 13 - 14 c
FULLY VENT Bottling Vessel / C V @ 1.011 and allow to 15 c .
BOTTLE @ 1.010.75 AT 15 c ; STAND 1 WEEK @ 13 - 15 c
CELLAR 2 Months at 10 c Then @ 12 c ONE WEEK before Q . C
Cheers All and Happy Brewing ,
Edd
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