How Do All ,
Today`s post contains an analysis table and recipe ; for the Hodgson Brothers X X Ale ,
As brewed at Brook St from the sole surviving corporate brewing record in a public archive ;
" Gyle Book , January - April 1886 " @ ACC 2305 / 59 / 002 ,Part of the larger Courage archive;
Cared for by the nice and helpfull team at London Metropolitan Archives ;
Thanks for your assistance on my last visit folks , I`m looking forward to my next visit !
The X X Ales as entered up in the 1886 Gyle Book are , pretty simple ; being of one type only;
Viz Dark X X , Though this X X contains no crystal malt in the grist ;
A universal ingredient in it`s 1890`s counterpart .
As some eagle eyed readers may notice , I`ve allready completed a general analysis of the beers of ,
Hodgson`s Kingston Brewery Co Ltd in 1894 ; Drawn from the brewing books of A J Baily ,
Cared for by the team at The Oxfordshire History Centre * .;
I`ve also attatched a general table for my analysis of the XX Ales as brewed by Hodgson`s ,
from the same source 1894 - 1897 ** .
Hodgson Brothers
The Brewery
Brook St
Kingston on Thames
Surrey
X X ALES
January - April 1886
DATE Original Gravity Racking Gravity Final Gravity IBU A B V
08 / 01 / 1886 1.064 1.022.25 1.019 28 5.9
20 / 01 / 1886 1.065 1.021.25 1.018 26 6.2
16 / 02 / 1886 1.063.25 1.019.25 1.015 26 6.4
02 / 03 / 1886 1.064 1.021.25 1.018 26 6.2
01 / 04 / 1886 1.064 1.021.25 1.018 26 6.2
13 / 04 / 1886 1.064 1.018 1.014 28 6.7
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Hodgson`s Kingston Brewery Co Ltd and their successors in title
HODGSON BROTHERS : X X ALE
Gyle No : 2
8 Th January 1886
Original Gravity : 1.064 Racking Gravity : 1.022 Final Gravity : 1.019
IBU : 28 A B V : 5.9 %
This recipe for 29.000 Wort Litres from the Mash @ 1.046.25 , 80 % Efficiency
25.600 Beer Litres Racked Down @ 1.022 ( Estimated Yield )
MALTS
Crisp Malt : 33 % Chevalier = 1.825 Kg
34 % No 19 Maris Otter
ALT : Scottish Ale = 1.880 Kg
Warminster Malt : 33 % Plumage - Archer = 1.830 Kg
French & Jupps Black Malt @ + 40 g To Grist
MASHING
Use a Mild Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c
Ensure the Liquor is 1.5 " above the Plates
1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 5.580 Litres
2 Nd Mash Heat : 66 c @ + 60 - + 90 Minutes = 1.150 Litres
3 Rd Mash Heat : 69 c @ + 90 - + 125 Minutes = 9.505 Litres
At 125 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
SPARGING & TUN WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes
@ 74 c = 23.530 Litres Allowance
At a Gravity of 1.004.75 - 1.004.5 , STOP TAPS and Collect Mash Tun Wort IN Copper
29.000 Wort Litres IN COPPER @ 1.046.25
WORT COLLECTION
After collecting 29.000 Wort Litres IN COPPER @ 1.046.25 ,
ADD The 1 St Sugar Charge and
Condense to 1.050.25
ON 28.855 Wort Litres IN COPPER @ Let Off - 105 Minutes
SUGARS
1 St Sugar Charge : To 29.000 Wort Litres IN Copper
1.003.25 No 1 Invert = 0.342 Kg
2 Nd Mash Heat : To 31.000 Wort Litres IN Copper
1.009.5 No 1 Invert = 0.925 Kg
COPPER
A 1 3/4 Hour Boil ON Hops
1 St Hop Charge @ Let Off - 105 Minutes
At Let Off - 65 Minutes ON 26.835 Wort Litres In Copper @ 1.054
ADD 4.165 Litres of Liquor = 31.000 Wort Litres @ 1.046.75
Then ADD the 2 Nd Sugars Charge
At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 25 Minutes + 3 Rd Hops
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ,. STAND 1/4 Hour
Then Recirculate IN COPPER 15 Minutes ;
BEFORE STANDING 30 Minutes , THEN COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : To 28.855 Wort Litres @ 1.050.25
8 IBU East Kent Gioldings @ 6.5 % a/a = 14 g
2 Nd Hop Charge : To 30.860 Wort Litres @ 1.056.5
10 IBU Hallertau Heresbrucker @ 3.5 % a/a = 34 g
3 Rd Hop Charge : To 28.675 Wort Litres @ 1.060.5
10 IBU Goldings @ 6 % a/a = 20 g
YEAST
Pitch with 80 ml of a LIVE YEAST @ 16 c
26.850 Wort Litres of Wort @ 1.064
Yeast Strain Suggestion
Edinburgh type strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.064 DROP to 2 Nd F V @ 1.062 - 1.061 = 26.200 Wort Litres
2 M 11 20 1.054.5
E 11 20.5 1.047.5
3 M 1 21 1.037.5 Drop to 3 Rd F V = 25.900 Wort Litres
E 11 18.5 1.030.5
4 M 17.5 1.028 Lt Skim
E 17 1.026.5
5 M 16.5 1.025
6 E 15 1.023.25 COOL TO 13 c and HOLD until @ 1.022
RACK & FINE : 25.600 Beer Litres ( Estimate ) @ 1.022 , STAND 2 - 3 Days @ 15 - 19 c
CELLAR : 4 Weeks @ 10 c
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
HODSON`S KINGTON BREWERY Co Ltd
DARK X X ALES 1894 - 1897
Gyle No DATE Original Gravity Racking Gravity Final Gravity I B U A B V
55 Fri 03 / 01 / 1894 1.055.5 1.013.25 1.010 24 6.1 %
73 Tue 06 / 02 / 1894 1.055.5 1.013.25 1.010 28 6.0 %
77 Fri 31 / 01 / 1895 1.052.75 1.013.25 1.010 22 5.6 %
18 Tue 24 / 09 / 1895 1.052.75 1.013.25 1.010 22 5.6 %
202 Tue 28 / 09 / 1896 1.052.75 1.013.25 1.010 26 5.6 %
51 Thu 24 / 12 / 1896 1.052.75 1.013.25 1.010 26 5.6 %
87 Mon 22 / 02 / 1897 1.052.75 1.013.25 1.010 26 5.6 %
LIGHT / PALE X X ALES 1894 - 1897
67 Fri 26 / 01 / 1894 1.055.5 1.012.25 1.009 32 6.1 %
43 Fri 21 / 12 / 1894 1.052.75 1.011.25 1.008 28 5.9 %
46 Tue 01 / 01 / 1895 1.052.75 1.011.25 1.008 28 5.9 %
18 Tue 25 / 10 / 1895 1.052.75 1.011.25 1.008 28 5.9 %
112 Tue 07 / 04 / 1896 1.052.75 1.011.25 1.008 24 5.9 %
84 Tue 16 / 02 / 1897 1.052.75 1.011.25 1.008 26 5.9 %
Cheers All and Happy Brewing ,
Edd
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