How Do All ,
Today`s beery treat comes from the well known brewery of W H Brakspear & Sons
Of Henley on Thames .
It`s drawn from the Brewing Book of E L D Lake 1901 - 1903, deposited with the team at
The Oxfordshire History Centre in Cowley as part of the Brakspear`s Collection @ B 33 / A 14 ;
And was originally Parti - Gyled with Pale Ale @ 1.052 Original Gravity .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
W H Brakspear & Sons Ltd and their successors in title
This Recipie for 32.000 Wort Litres IN COPPER @ 1.041 , 80 % Mash Efficiency
32.200 Wort Litres MAX Wort Volume @ 1.040.75
23.500 Beer Litres Racked Down ( Est )
W H Brakspear & Sons
The Brewery
New St
Henley on Thames
Oxfordshire
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| Photo courtesy of Brakspear`s |
I . P . A
Monday 2 Nd December 1901
Gyle No : 109
Original Gravity : 1.061 Racking Gravity: 1.010 Final Gravity : 1.007
I B U : 62 A B V : 6.7 %
MALTS & ADJUNCTS
Warminster Malt : 54.25 % Plumage - Archer = 2.940 Kg
13.6 % Maris Otter = 0.735 Kg
23.4 % Vienna Malt = 1.105 Kg
11.75 % FLAKED MAIZE = 0.625 Kg
++ 8 % Oat Hulls = 0.430 Kg ++
MASHING
Use a Pale Ale Liquor ,
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Mins BEFORE mashing in
1 St Mash Heat : 65 c 0 - + 30 Minutes = 14.210 Litres
2 Nd Mash Heat : 66 c + 30 - + 120 Minutes = 4.700 Litres
At 120 Mins ,
Slowly open the M/Tun Valve and return any Cloudy Wort OVER the mash
UNTIL Consistently Clear & Bright , Only then send to the Copper .
SPARGING
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes
AT : 79 - 74 - 79 - 71 c = 32.790 Litres Allowance
At a Gravity of 1.004 , STOP TAPS / Close OFF Mash Tun Valve
WORT COLLECTION
After stopping taps @ 1.004 ,
ADD LIQUOR to the Copper ,
ADJUSTING TO 32.200 Wort Litres
@ 1.040.75 @ Let Off - X Mins
SUGARS
To 27.970 Wort Litres IN Copper @ 1.046.5
1.003.75 No 1 Invert = 0.330 Kg
1.003.75 No 2 Invert = 0.330 Kg
COPPER
A 2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins
2 Nd Hop Charge @ Let Off - 90 Mins
At Let Off - 63 Minutes @ 1.046.5 ADD THE SUGARS
3 Rd Hop Charge @ Let Off - 60 Mins
4 Th Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF , STAND 15 Minutes
Then recirculate Wort IN Copper 15 - 20 Mins ,
STAND 1/2 Hour then COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.041
13 IBU Cluster @ 6.5 % = 18 g
11 IBU Fuggles @ 5.5 % = 22 g
2 Nd Hop Charge : To 29.655 Wort Litres @ 1.044
7 IBU French Fuggles @ 4.2 % = 18 g
6 IBU Goldings @ 6 % = 11 g
3 Rd Hop Charge : To 27.970 Wort Litres @ 1.054
6.5 IBU French Fuggles @ 4.2 % = 17 g
6.5 IBU Goldings @ 6 % = 12 g
4 Th Hop Charge : To 26.155 Wort Litres @ 1.057.5
12 IBU East Kent Goldings @ 6.5 % = 19 g
YEAST
Pitch 200 g of a LIVE YEAST @ 14 c
To an Estimated 24.450 Wort Litres IN the 1 St FV @ 1.061
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.061
2 M 15.5 1.058
E 17.5 1.054 Drop to 2 Nd F V = 24.100 Wort Litres
3 M 18.5 1.048
E 19 1.042
4 M 19 1.036
E 19 1.028
5 M 6 21.5 1.020
NOON 22 1.017.5 COOL
6 M 16.5 1.015.5 CLEAR TO 3 Rd F V = 23.800 Wort Litres
7 E 15 1.013 Cool to 13 c AND HOLD UNTIL 1.010 .
Racking & Stand : Rack down to Draught Vessel @ 13 c 1.010 ;
STAND : 2 - 3 DAYS @ 13 - 18 c
CELLAR : 3 Months @ 8 - 6 c THEN ADD FININGS and Roll Well ;
HOLD @ 10 - 12 C ONE WEEK , then stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT ,
Allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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