How Do All ,
Here`s a recipe from 1860`s Ramsgate for you all to enjoy ; from the brewing record held by
The friendly and helpfull team at the Kent History Centre in Maidstone .
The item itself is catalogued as ,
" Tomson & Wotton , Brewing Book 1863-4 ; Catalogue No : U 3555 / 5 / TW / 1 BOX 2 / 1 "
The book is , I believe a personal record kept by a member of the Wotton family of the brewings
At Queen St in the period covered by the book ; which has a range of different beers I`ll be
Looking at over the next few weeks .
The information in this tome of cerevesian lore includes , Malt Quarters used in each brew ,
Mashing and Sparging details and on occsion the barrels of Raw Wort reserved ;
Which were then boiled with the spent Hops from the main boil( s ) .
Annoyingly , the variety of Malt isn`t often given , Brown & Black or Patent Malt being
The exeption to this rule . Happily , the variety of hops are often given ,
Eg : X Ale , 24 / 08 / 1863 : 60 Lbs of a Grower from " Alton , Hants " 1861 Crop
30 Lbs " Bavarians ", 1862 Crop
The whole of the spent Hops poundage @ 90 at approximately 1/3 of ,
The combined period correct ( assumed ) alpha acid value of the hops used in the Copper(s) * ,
In the case of the X Ales I`ve looked at the average boil time is surprisingly short , averaging
Below one and a half hours ** .
* Coppers = The combined boilings of both the first and second worts from the main mashing .
** The boiling time or period from ` All Up ` at 1 St Hop Charge is , as per the finite varieties
Of ` Main Extract ` malts used ( per ibid ) ; until ` Let Off ` are frustratinlgly absent ;
So I`ve calculated the boil time required based on Wort Gravities and Volumes at ` All Up ` ,
Then balanced the figure given in the records for the respective beers being brewed at ,
What I`ve taken to be the Duty Point for the individual beer(s) ;
Eg 62 Barrels of X Ale @ 1.057.5 and 10 Barrels of Table Beer @ 1.038 .
The book is generally helpfull in attenuation heat perameters , though annoyingly sphinx like ;
Especially when the question of gravities is raised .
I`ve based the Racking Gravities on assumed Values;
From known ` Clearing / Racking Gravioties ` for the class of beer under Analysis ,
And other recordings of the gravity of the beer @ X Point during attenuation ..
This Article & Recipe C Edd Mather 2024
Tomson & Co
The Brewery
Queen St
Ramsgate
Kent
X ALES 1863 - 1864
DATE Original Gravity Racking Gravity Final Gravity IBU A B V
Fri 06 / 02 / 1863 1.057.5 1.008.25 1.005 18 6.9
Mon 24 / 08 / 1863 1.055.25 1.011.25 1.007 18 6.3
Thu 10 / 12 / 1863 1.057.25 1.012.5 1.009 20 6.4
Fri 01 / 01 / 1864 1.052.5 1.013.25 1.010 18 5.6
Fri 15 / 01 / 1864 1.058.5 1.013.25 1.010 18 6.4
Thu 25 / 02 / 1864 1.057.5 1.013.25 1.010 16 6.4
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Tomson & Wotton Ltd and their successors in title
This recipe for 30.0 Wort Litres IN Copper @ 1.050.25 , 80 % Mash Efficiency
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| R & W Tomson Advert : From the B H S Webpage on Tomson & Wotton Ltd |
X ALE
Friday 6 Th february 1863
MALTS
U K & Ireland
Crisp Malt : 50 % Chevalier = 3.115 Kg
20 % Hana Vienna = 1.245 Kg
20 % Pale Ale Malt @6.5 IBC = 1.865 Kg
Australia
Voyager Craft Malt : 50 % Veloria Schooner = 3.110 Kg
25 % Veloria Vienna = 1.555 Kg
Barrett - Burston : 15 % Vic Ale Malt = 0.935 Kg
Universal Grist
Crisp Malt 50 % Chevalier = 3.115 Kg
Weyermann Malt 20 % Vienna Malt = 1.555 Kg
20 % Pale Ale Malt @6.5 IBC = 1.865 Kg
MASHING
Use a Soft / Mild Ale Liquor
Thoroughly pre warm the mash tun with liquor at 95 c - 10 before mashing in ,
ENSURING that the Liquor is 1.5 " ABOVE the Filter Bed / Plates
1 St Mash Heat : 63 c @ 0 + 30 Minutes = 14.820 Litres
2 Nd Mash Heat : 66 c @ + 30 + 120 Minutes = 10.050 Litres
At 120 Minutes , slowly open the mash tun valve and return any turbid wort
OVER the Mash UNTIL CONSISTENTLY Clear & Bright ,
Only then send to the Copper
SPARGING & WORT COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes
@ 69 c ( 1/4 of the total Sparge Liquor )
@ 71 c ( 3/4 of Total S / Liquor )
Total Sparge Liquor Volume @ 22.0 Litres Allowance
At a gravity of 1.005 , STOP TAPS and Collect Wort in the Copper
ADD Liquor to the Copper as required ,
ENSURING 30.000 Wort Litres @ 1.050.25 IN COPPER @ Let Off - X Minutes
THEN CONDENSE TO 29.850 WORT LITRES IN COPPER @ 1.050.5
Remove any Scum / Detritus floating on the Wort surface
BEFORE Let Off - 70 Minutes / 1 St Hop Charge .
COPPER
A 1 Hour 10 Minutes BOIL ON HOPS
1 St Hop Charge @ Let Off - 70 Mins
2 Nd Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 15 Mins
THEN RECIRCULATE Wort IN Copper for 15 - 20 Minutes
BEFORE STANDING 1/2 Hour then COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 29.850 Wt Litres @ 1.050.5
12 IBU Goldings @ 6 % a/a = 22 g
2 Nd Hop Charge : TRo 27.630 Wt Litres @ 1.054.25
6 IBU Goldings @ 6 % a/a = 12 g
YEAST
Pitch with 135 ml of a LIVE YEAST @ 15.5 - 16 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.057.5
2 M 16
E 16
3 E 18
4 M 20 1.043.25
E 22 1.036 CLEAR to 2 Nd FV = 25.500 Wort Litres IN 2 Nd
5 M 6 21 1.022
E 11 16.5 1.016 SKIM @ 1.014
6 M 16 1.013.75
E 15.5 1.013.25
E 11 14.5 1.013
7 Noon 14 1.013 RACK & FINE = 25.200 Beer Litres Racked Down .
STAND : 2 - 3 Weeks @ 8 - 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 8 Hours BEFORE Q . C
Cheers All and Happ Brewing ,
Edd
PS : For any blog readers who might be interested in the history of Kent`s breweries ,
I heartily reccomend Ptert Moynihan`s Book on the subject ;
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