How Do All ,
Today`s beery delight is drawn from the ( qv Pupil`s ? ) brewing books of Charles Collard ;
Later Head Brewer of Barclay , Perkins & Co Ltd of Southwark .
The notebooks reflect his and the brewings of others ;
At the relatively obscure St Paul`s Brewery in Bedford from late 1869 to 1871 ;
Though in the earliest of the 2 books ,there are a number of brewings at Jarvis`s and ,
Piggott`s breweries , both in Bedford .
Today`s recipe is from October 1870 when a brewing of X Ale by Charles Collard
Was undertaken at Piggott`s brewery , presumably the one on Horne Lane ;
Which in a few short years would be purchased by a retired Sea Captain , Charles Wells .
The Brewing Books of Charles Collard form part of the Barclay , Perkins & Co Archives ,
Cared for by the ever helpfull folks at The London Metropolitan Archives on Nothampton Rd ;
Brewing Book of Chas Collard 1869 - 1870 @ ACC 2305 / 01 / 1252
This recipe C Edd Mather 2024
Newland , Nash & Co
St Paul`s Brewery
Bedford
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thomas Jarvis & Co and their successors in title
This recipe for 32.000 Wort Litres In Copper @ 1.047.5
24.500 Beer Litres Racked Down ( Est`d )
X ALE
Gyle No : 105
Original Gravity : 1.058.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 16 A B V : 6.8 %
MALTS
U K & Ireland
Crisp Malt : 100 % Scottish Ale Malt = 6.270 Kg
Alt :
Malting Company of Ireland 100 % Irish Ale Malt = 6.270 Kg
Australia
Voyager Craft Malt : 50 % Vienna Schooner = 3.135 Kg
Barrett - Burston : 50 % Vic Ale Malt = 3.135 Kg
U S A
Texmalt : 100 % Wildfire Pale Ale Malt = 6.270 Kg
Universal Grist : Pale Ale Malt @ 6 - 9 IBC = 6.270 Kg
MASHING
USE A Mild Ale / Soft Liquor
Thoroughly warm the mash tun with Liquor
@ 95 c - 10 Mins before mashing in
1 St Mash Heat 63 c @ 0 - + 60 = 14.740 Litres
2 Nd Mash Heat 66 c @ + 60 - + 120 = 3.765 Litres
At 120 Minutes ,
Slowly open the mash tun valve and return any cloudy 1 st runnings
OVER the mash until consistently clear and bright ;
Then send to the Copper and begin collection .
SPARGING
At Clear Wort to the Copper + 5 - 10 Mins
SPARGE @ 83 - 80 c = 31.350 Litres allowance
At a Gravity of 1.005 , STOP TAPS and Collect Wort .
WORT COLLECTION
At Collection in the Copper , ADD Liquor to the Copper
Reducing the Collected Gravity to 1.047.25 ,
ON 32.170 Wort Litres IN COPPER
Then CONDENSE to 1.047.5 ON 32.000 Wort Litres in Copper
At Let Off - 105 Minutes
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Mins
2 Nd Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off ,
STAND 15 Mins
BEFORE Recirculating Wort IN COPPER 15 Minutes
Then STAND 1/2 Hr BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.047.5
8 IBU Hallertau Heresbrucker @ 3.5 % a/a = 26 g
2 Nd Hop Charge : To 27.280 Wort Litres @ 1.054.5
8 IBU Hallertau Heresbrucker @ 3.5 % a/a = 24 g
YEAST
Pitch with 200 ml of a LIVE YEAST @ 18 c
TO 25.150 Wort Litres @ 1.058.5 IN F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 18 1.058.5
2 M 8 20.5 1.055.5 CLEAR to 2 Nd F V = 24.850 Wort Litres
E 21.5 1.036.5
3 M 9 21 1.028
E 19.5 1.020
4 M 19 1.014 Light Skim & COOL
E 16 1.011.5
5 E 14.5 1.010.25
E 11 14 1.010
6 E 1 14 1.010 Rack & Fine to Draught Vessel = 24.500 Beer Litres ( E )
STAND : 2 Days @ 16 - 19 c
CELLAR : 3 Weeks @ 10 c
STILLAGE : 12 - 10 c ONE WEEK then FULLY VENT and allow 6 - 8 Hrs before Q . C
Cheers All and Happy Brewing ,
Edd
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