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
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