How Do All ,
Today`s cerevesian delight hails from the brewing book of W O Baily whilst he was a Brewer
At Lloyd & Co `s Kingsbury Brewery in St Albans .
The brewing books of W O Baily, Of which this book covers the period 1872 - 1875 ;
With the latter portion of the book containing brewings at Chapman`s Black Lion Brewery ,
Black Lion St , Brighton * form part of the Brakspear archives ,
Deposited with the friendly and helpfull team at the Oxfordshire History Centre in Cowley ;
Catalogue No : B 33 / A5 / 1
* The Black Lion Brewery brewings start with a brew of X X Bitter ( 21/04/1875 ) ;
Gyle 53 @ 24.3 Lbs , And end with a brew of X Bitter ( 14/08/1875 ) Gyle 117 @ 19.1 Lbs .
This recipie C Edd Mather 2024
This recipe for 32.000 Wort Litres IN Copper @ Let Off - 105 Mins
80 % Mash Efficiency assumed
26.200 - 26,.000 Beer Litres Racked Down @ 1.010 ( Est )
Llyoyd & Co
Kingsbury Brewery
Verulam Rd
St Albans
Hertfordshire
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| Recent Photo of The Kingsbury Brewery Premises from, The BHS Webpage on The Kingsbury Brewery Co Ltd |
PORTER
Wednesday 22 Nd December 1874
Gyle No : 32
Original Gravity : 1.055.25 Racking Gravity :1.010 Final Gravity: 1.007
I B U : 44 A B V : 6.4 %
MALTS
Warminster Malt : 43.25 % Vienna Malt = 2.715 Kg
Crisp Malt : 40 % Scottish Ale Malt = 2.505 Kg
French & Jupps : 16.75 % Brown Malt = 1.180 Kg
MASHING
Use a Stout / Porter Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins before mashing in
Ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c 0 - + 60 Minutes = 16.0 Litres
2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 11.50 Litres
At 120 Minutes ,
Slowly open the mash tun valve and return any cloudy / turbid Wort OVER the mash ,
Until consistently Clear & Bright , Only then send to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 73 - 84 c
25.600 Litres Allowance
At a Gravity of 1.005 , STOP TAPS / Close Mash Tun Valve Off ,
WORT COLLECTION
After stopping taps @ 1.005 ; ADD Liquor to the Copper ,
Reducing the Copper Gravity to 1.047.25 ON 32.170 Wort Litres in Copper
Then Condense to 1.047.5 ON 32.0 Wort Litres IN Copper @ 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 - 60 Mins
At Let Off - 35 Minutes @ 1.055 ON 27.265 Wort Litres IN Copper ,
ADD 1.715 Litres of Liquor , Reducing to 1.051.75 ON 28.980 Wort Litres
3 Rd Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Mins , ADD the Copper Finings
At Let Off , STAND 15 Minutes , Then recirculate Wort IN Copper 15 - 20 Mins
Then STAND 1/2 Hour before cooling A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.047.5
10 IBU Saazer @ 3.5 % a/a = 32 g
2 Nd Hop Charge : To 28.630 Wort Litres @ 1.052.5
14 IBU French Fuggles @ 4.2 % a/a = 34 g
3 Rd Hop Charge : To 28.840 Wort Litres @ 1.052
10 IBU Goldings @ 6 % a/a = 18 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 17 g
YEAST
Pitch with 160 ml of a LIVE YEAST @ 15 c
Yield IN FV : 26.900 Wort Litres @ 1.055.25 ( Est )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.055.25
2 E 16 1.051.5
3 M 17.5 1.043
E 18.5 1.037
E 19 1.034.5 Clear to 2 Nd F V = 26.500 Wort Litres in Vessel
4 M 19.5 1.026
E 16.5 1.020
5 M 15.5 1.016 CLEAR to SETTLER & COOL
6 E 13.5 1.012.25
7 E 13 1.011.5
8 E 13 1.010.75
9 E 13 1.010.25
10 M 13 1.010 + 12 Hrs Constant @ 1.010 AT 13 c
E 13 1.010 RACK TO DRAUGHT VESSEL( S )
STAND : 1 WEEK @ 12 - 13 c
CELLAR : 6 Weeks at 8 c then ADD FININGS and Roll Well ;
STAND : 1 - 2 WEEKS @ 10 - 12 c then re roll and Stillage .
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow + 6 - 8 Hrs ,
Then enjoy the Q . C .
Cheers All and Happy Brewing ,m
Edd
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