BeerHistoryBloke: August 2024

Tuesday, 13 August 2024

ST PAUL`S BREWERY , BEDFORD : A K 1869

How Do All ,

As some eagle eyed viewers have seen ;

I recently published my analyses of the beers of Wotton & Co 1863 - 1864 And ,

One on the beers as brewed at the St Paul`s Brewery, Bedford by Charles Collard 1869 - 71 .

Well folks ; Today`s cerevesian treat is a counterblast to last week`s Kentish beery broadside ,

It`s one from a brewing of A K at the St Paul`s brewery from the forepart of the 1 St volume

Of the 2 ( Pupil`s ) Brewing Books of Charles Collard 1869- 71 , Cared for aas part of the

Larger Barclay, Perkins & Co Archives by the ever friendly and helpfull team at ,

The London Metropolitan Archives on Northampton Rd , Clerkenwell .

Source : The Brewing Book of Charles Collard 1869 - 1870 @ ACC 2305 / 01 / 1252

This beer ;

Though brewed 70 odd miles away from Ramsgate will be a different style of A K .

This , to my mind perfectly illustrates the regional differences in production ,

Of a particular class of beer such as A K and X Ales ,

Something I`ll be illustrating through recipies from these two breweries in the coming weeks ;

With the X Ales being the next beer class choice .

A small favour to ask ;

If readers know of old brewing records in private collections & archives and are able to assist my

Research by facilitating direct or , remote access , I`d love to hear from you .

This recipe C Edd Mather 2024

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

St Paul`s Brewery , Bedford and their successors in title

St Paul`s Brewery

St Paul`s Square

Bedford

A . K

2 Nd December 1869

Gyle No : 30

Original Gravity : 1.050.5 Racking Gravity : 1.009 Final Gravity : 1.006

I B U : 32 A B V : 6.0 %

MALTS

U K & Ireland :

Crisp Malt : 70 % Chevalier = 3.010 Kg

30 % Scottish Ale = 1.290 Kg

ALT : Malting Company of Ireland : Irish Ale Malt = 1.290 Kg /

Crisp Malt : No 19 Maris Otter = 1.290 Kg

Germany :

Weyermann Malt : 70 % ` Barke ` Vienna ` = 3.005 Kg

30 % Isaria 1924 = 1.290 Kg

Australia :

Voyager Craft Malt : 70 % Veloria Schooner = 3.005 Kg

30 % Vienna Schooner = 1.285 Kg

U S A / Universal Grist :

70 % Chevalier = 3.005 Kg

30 % Pale Ale @ 6 - 8 IBC = 1.290 Kg

MASHING

Use a Pale Ale Liquor,

Thoroughly Pre Warm the Mash Tun with Liquor @ 90 c ,

- 10 Minutes BEFORE mashing in ,

ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c @ 0 - + 60 Mins = 9.300 Litres

2 Nd Mash Heat : 66 c @ + 60 - + 135 Mins = 6.150 Litres

At 135 Minutes ,

Slowly open the mash tun valve and return any cloudy / turbid 1 St runnings

OVER the mash until CONSISTENTLY clear & bright , only then send to the Copper .

Sparge at Clear Wort to the Copper + 5 - 10 Mins @ 88 - 86 c = 17.250 Litres

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Mins @ 88 - 86 c = 17.250 Litres ,

At a gravity of 1.004.5 - 1.004 , STOP TAPS and Collect Wort in the Copper

WORT COLLECTION

After stopping Taps , Collect Wort in Coppaer ,

ADD LIQUOR = 24.645 Wort Litres @ 1.042.25

So the Gravity = 1.042.25 , then CONDENSE to 1.042.5

ON 24.500 Wort Litres In Copper @ Let Off - 90 Mins

COPPER

A 1 1/2 Hour Boil ON HOPS ,

1 St Hop Charge @ Let Off - 90 Mins

2 Nd Hop Charge @ Let Off - 70 Mins

3 Rd Hop Charge @ Let Off - 25 Mins

At Let Off - 12 Mins , ADD Copper Finings ;

Then at Let Off , STAND 1/4 Hour then,

RECIRCULATE IN COPPER 15 - 20 Minutes.

STAND 1/2 Hour

THEN COOL A S A P to Pitching Heat

HOPS

1 St Hop Charge : To 24.500 Wort Litres @ 1.042.5

6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 15 g

2 Nd Hop Charge : To 23.635 Wort Litres @ 1.044

14 Halleratu Heresbrucker @ 3.5 % a/a = 32 g

3 Rd Hop Charge : To 21.735 Wort Litres @ 1.047.5

12 IBU Goldings @ 6 % a/a = 16 g

YEAST

Pitch with 130 ml of a LIVE Yeast @ 14 c

To an Estimated Yield INTO / IN F V of : 20.200 Wort Litres @ 1.050.5

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.050.5

2 M 16.5 1.045.5

E 20 1.040 Send to 2 Nd Fermenting Vessel = 19.900 Wort Litres

3 M 22 1.032.5

E 23 1.014.5 CLEAR TO 3 Rd F V = 19.600 Wort Litres + Malt Extract

4 M 18 1.010.5 Malt Extract = 0.098 Kg

E 14 1.009.75

5 E 13.5 1.009.5

E 11 13 1.009

6 M 12.5 1.009

Rack & Fine TO DRAUGHT containers = 19.200 Beer Litres

STAND : 1 Week @ 10 - 12 c

CELLAR : 3 Weeks @ 8 c then ADD FININGS and Roll Well + 1 WEEK @ 10 - 12 c

STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Sunday, 4 August 2024

WOTTON & CO : A K 1864

How Do All ,

I recently published an analysis table of the beers of Wotton & Co 1863 - 1864,

Blogpost Linky ;

https://beerhistorybloke.blogspot.com/2024/06/wotton-co-ramsgate-beers-1863-1864.html

Following a conversation with a mate about brewlngths into F V`s , ( Cheers Liam 🍻)

AND beers types in general today`s Victorian delight is designed for a Racked Down

Beer Volume of 19.000 Litres ,

With the Maximum Wort Volume IN COPPER @ 28.785 Wort Litres AT 1.038.75 .

This recipe C Edd Mather 2024

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Tomson & Wotton Ltd and their successors in title

28.600 Wort Litres @ 1.042.5 , 80 % Mash Efficiency Assumed

Wotton & Co

The Brewery

Queen St

Ramsgate

Kent

A . K

Tuesday 26 Th January 1864

Original Gravity : 1.051.75 Racking Gravity : 1.007.75 Final Gravity : 1.005

I B U : 36 A B V : 6.1 %

MALTS

Crisp Malt : 50 % Chevalier = 2.305 Kg

Simpson`s Malt : 50 % Best Pale Ale @4.5 IBC = 2.300 Kg

MASHING & SPARGING

Use a Pale Ale Liquor,

Thoroughly Pre Warm the Mash Tun with Liquor @ 90 c ,

- 10 Minutes BEFORE mashing in ,

ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c 0 - + 60 Minutes = 11.420 Litres

2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 5.0 Litres

At 120 Minutes , Slowly open the mash tun valve ;

Return any Turbid / Cloudy Wort OVER the mash until Consistently CLEAR & BRIGHT ,

Then send to the Copper & Begin Wort Collection

SPARGE

At Clear Wort to the Copper + 5 - 10 Minutes @ 84 - 82 c = 22.405 Litres

At a Gravity of 1.004 ,

STOP TAPS / Close OFF Mash Tun Valve and Collect Wort

WORT COLLECTION

After stopping Taps , Collect Wort in Coppaer ,

ADDING LIQUOR

So the Gravity = 1.038.75 ON 28.785 Wort Litres IN COPPER

Then CONDENSE to 1.039 @ Let Off - 120 Minutes ON 28.600 Wort Litres

COPPER

A 2 Hour Boil ON HOPS ,

1 St Hop Charge @ Let Off - 120 Minutes

2 Nd Hop Charge @ Let Off - 60 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings

Then @ Let Off , STAND 15 Minutes;

RECIRCULATE in Copper 15 - 20 Minutes ;

STAND 1/2 Hour then COOL A S A P to Pitching Heat ;

SEND TO THE HOP BACK VESSEL for a 3 / 4 Hour STAND

Then SEND to the Fermenting Vessel

Target Volume : 20.555 Wort Litres IN Copper @ 1.051.75 Let Off + 40 Minutes

HOPS

1 St Hop Charge : To 28.600 Wort Litres @ 1.039

10 IBU East Kent Goldings @ 6.5 % a/a = 15 g

9 IBU French Fuggles @ 4.2 % a/a = 17 g

2 Nd Hop Charge : To 23.830 Wort Litres @ 1.045.5

10 IBU East Kent Goldings @ 6.5 % a/a = 14 g

9 IBU French Fuggles @ 4.2 % a/a = 18 g

HOP BACK HOPS

( WHOLE CONE HOPS )

To 20.400 Wort Litres ( Est )

Add to Hop Back Vessel BEFORE WORT

5 g East Kent Goldings , 4 g French Fuggles

RACKING HOPS

To 19.300 - 19.000 Beer Litres IN VESSEL @ 1.007.75

5 g Goldings , 4 g French Fuggles

YEAST

Pitch with 120 ml of a LIVE YEAST @ 15.5 c

To 19.900 Wort Litres @ 1.051.75

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15.5 1.051.75

2 M 16 1.050

E 16.5 1.047

3 M 17.5 1.041.5

E 19.5 1.036.5

4 M 23 1.029

E 23.75 1.018 CLEAR to 2 Nd F V = 19.400 Wort Litres

5 M 17 1.013.5

E 13.5 1.008.5

6 E 13 1.007.75

7 M 13 1.007.75 RACK ON HOPS .