How Do All ,
Continuing the theme of ` Milds in May ` ;
Here`s a superb example of a London Mild Ale from the Camden Brewery Co Ltd .
The Camden Brewery Co Ltd , A Brief History ;
In 1849 , a group of bysinessmen , Richard & Abram Garrett , Thomas Whitaker and ,
George A Grimwood established the concern that later became the Camden Brewery Co Ltd ;
By the time of " The Camden Brewery Co Ltd " `s registration , the Hawley Crescent concern
Operated 30 Licenced Houses ; trading as Garrett , Whitaker , Grimwood & Co .
In June of 1899 , The Camden Brewery Co Ltd was registered , purchasing not just the brewery,
But also the goodwill and trade ; carrying on until 1912 , when a receiver appointed by
Debenture Holders oversaw the sale of the assets to a newly registered ( Jan 1913 )
Camden Brewery Co Ltd .
In common with many smaller concerns ; the trading conditions imposed by the Great War ,
Proved difficult but not insummountable ; As by the time of the company`s sale in 1923 ;
To their London neighbours Courage & Co , the company operated 78 Licenced Houses ,
With the Hawley Crescent brewery continuing to brew until 1925 .
The recipe is drawn from information contained in the Brewing Book 1922 - 1924 ,
Cared for by as part of the Courage - Barclay - Simonds archives ,
By the ever helpfull and friendly team at The London Metropolitan Archives ;
Catalogue No : ACC 2305 / 09 - 5
This article & recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Camden Brewery Co Ltd and their successors in title
The Camden Brewery Co Ltd
The Brewery
Hawley Crescent
Camden Town
London
" M "
Tuesday 11 Th July 1922
Gyle No : 209
Original Gravity : 1.042 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 30 A B V : 4.6 %
MALTS & ADJUNCTS
Warminster Malt : 52.6 % Mild Ale Malt = 2.170 Kg
Crisp Malt : 26.3 % Scottish Ale Malt = 1.085 Kg
17.6 % Chevalier = 0.165 Kg
MASHING
Use a Lightly Burtonised Liquor
Thoroughly pre warm the Mash Tun
With Liquor @ 95 c - 10 Mins BEFORE mashing in ;
Liquor 1.5 ABOVE the plates .
1 St Mash Heat : 63 c @ 0 - + 45 Mins = 9.700 Litres
2 Nd Mash Heat : 66 c @ + 45 - + 125 Mins = 3.920 Litres
At 125 Minutes
Slowly open the mash tun valve and return any turbid 1 St runnings
OVER THE MASH until consistently CLEAR & BRIGHT
ONLY then send to the Copper and begin Collection of Wort
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes
= 20.170 Litres ALLOWANCE @ 74 - 71 c .
At a gravity of 1.004 , STOP TAPS / close off Mash Tun Valve
AND COLLECT WORT IN COPPER .
WORT COLLECTION
After stopping taps @ 1.004 ; COLLECT 27.185 Wort Litres IN COPPER
Then CONDENSE to 1.037 ON 27.000 Wort Litres IN COPPER @ LET OFF - 120 Minutes
SUGARS
1.004 No 1 Invert = 0.400 Kg
1.000.5 Caramel = 0.052 Kg
ADDED @ Let Off - 63 Minutes to 31.185 Wort Litres @ 1.030.5
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes ,
Then at Let Off - 65 Minutes @ 1.043.25 ON 22.435 Wort Litres IN Copper
ADD 9.380 Litres of LIQUOR
Reducing the Copper Gravity to 1.030.5 ON 21.815 Wort Litres IN COPPER
Then add the Copper Sugars and at Let Off - 60 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 30 Minutes , ADD the 3 Rd Hops.
AT Let Off - 12 Mins , ADD the Copper Finings and at Let Off , STAND 1/4 Hour ;
THEN RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.037
2 IBU Saazer @ 3.5 % a/a = 7 g
12 IBU Brewer`s Gold @ 6.5 % a/a = 17 g
2 Nd Hop Charge : To 31.815 Wort Litres @ 1.035
10 IBU Brewer`s Gold @ 6.5 % a/a = 17 g
3 Rd Hop Charge : To 28.630 Wort Litres @ 1.038.5
4 IBU East Kent Goldings @ 6.5 % a/a = 7 g
2 IBU Cluster @ 6.5 % a/a = 4 g
YEAST
Pitch with 100 ml of a LIVE YEAST
TO 25.850 Wort Litres @ 1.042
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.042
2 M 16.5 1.040.5
E 18.5 1.036
3 M 19.75 1.030
E 22 1.023 CLEAR to 2 Nd F V = 25.500 Wort Litres IN F V
4 M 16.5 1.017
E 16 1.013.5
5 E 15 1.011.75
6 E 13.5 1.010
7 M 13.5 1.010 RACK & FINE to DRAUGHT = 25.200 Beer Litres .
STAND : 2 - 3 Days @ 16 - 19 c / 1 WEEK @ 13 c
CELLAR : 2 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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