How Do All ,
Today`s cerevesian treat is drawn from the collections of the ever helpfull and friendly team
At The London Archives on Northampton Rd , Clerkenwell .
The beer it`s self is an early Export Lager from the noted London brewery of ,
Barclay,Perkins & Co and is drawn from the earliest records of Lager production at Park St .
The Lager Experimental Brewing Book @ ACC / 2305 / 01 / 0606 / 001 ;
This source has the first recorded brewinng , " Lager No 1 " on Tuesday 11 Th September 1917 ;
And continues with written up entries ( some crossed out ) until a brewing of Export Lager ,
On Monday 18 Th October 1920 ; when the entries cease and ,
Are presumably carried over into the next Lager Brewing Book .
This recipe is for a MAXIMUM Wort Volume of 40.420 Wort Litres IN Copper @ 1.027.5 ;
With an average mash efficiency assumption figure of 85 % ;
Yielding 29.200 Wort Litres in F V @ 1.051.5 ,
WITH AN ESTIMATED 28.60 Beer Litres RACKED DOWN @1.011.25
This recipie C Edd Mather 2025
Barclay, Perkins & Co Ltd
The Anchor Brewery
Park St
Southwark
London
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Monday 1 St October 1917
Original Gravity : 1.051.5 Racking Gravity : 1.011.25 Final Gravity : 1.008.5
I B U : 28 A B V : 5.6 %
MASHING
START 1 St MASH @ - 35 - 40 Mins BEFORE 2 Nd
USE A MUNICH TYPE LIQUOR
Pre Warm ALL Mash Tuns to 75 c - 5 / 10 Mins BEFORE mashing in ;
ENSURING the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash FOR 1.039
1 St Mash Heat : 46 c @ O - + 60 Minutes = + 4.465 Litres
2 Nd Mash Heat : 68 c @ + 60 - + 90 Minutes = + 1.275 Litres
Crisp Hana = 1.090 Kg ,
Weyermann Floor Malted Pilsener = 1.080 Kg
2 Nd Mash FOR 1.039
1 St Mash Heat : 43 c @ O - + 60 Minutes = + 4.650 Litres
Crisp Hana = 1.090 Kg ,
Weyermann Floor Malted Pilsener = 1.080 Kg
AFTER THE 60 Minutes of the second mash ;
ADD the 1 St Mash to the 2 Nd and as below ;
MAIN MASH
Mash Heat : 66 - 66.5 c @ + 60 - + 90 Minutes = + 4.650 Litres
AFTER 45 Minutes , slowly open mash tun valve
And return any cloudy 1 St runnings OVER the mash until clear & bright ;
Only then send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 12 - 15 Minutes
@ 74 - 71 - 68 c = 21.500 Litres Allowance
AT 1.004 ; STOP TAPS and COLLECT WORT .
At Wort Collection in Copper
EX Tun @ 1.039 ON 28.500 Wort Litres @ 1.039 ;
ADD 11.920 Litres OF A Munich Type Liquor = 40.420 Wort Litres @ 1.027.5
THEN ADD 1.360 Kg of INVERT GLUCOSE / 1.011.25
= 40.420 Wort Litres @ 1.038.75 IN COPPER
THEN CONDENSE TO
40.160 Wort Litres IN COPPER @ l.039 AT Let Off - 120 Minutes .
COPPER
40.160 Wort Litres IN COPPER @ Let Off - 120 @ 1.039
A 2 Hour BOIL TIME
60 Minutes ON HOPS
1 St Hop Charge : 33.980 Wort Litres @ 1.045
Let Off - 60 Minutes
11 IBU Cluster @ 7.5 % a/a = 18 g
2 Nd Hop Charge : 31.715 Wort Litres @ 1.048
Let Off - 30 Minutes
5 IBU French Fuggles @ 4.2 % a/a = 15 g
6 IBU East Kent Goldings @ 6.5 % a/a = 12 g
3 Rd Hop Charge : 29.400 Wort Litres @ 1.051.5
2 IBU Cluster @ 7.5 % a/a = 4 g
2 IBU East Kent Goldings @ 6.5 % a/a = 4 g
2 IBU French Fuggles @ 4.2 % = 7 g
At Let Off - 12 Minutes , add the Copper Finings
AT Let Off - 5 Minutes @ 1.053 ON 28.540 Wort Litres IN COPPER ,
ADD 1.415 Litres of a MUNICH TYPE LIQUOR
= 29.955 Wort Litres @ 1.050.5
ESTIMATED COPPER YIELD
@ + 180 Minutes = 29.360 Wort Litres @ 1.051.5
YEAST
Pitch with 92 ml of
A LIVE MUNICH TYPE LAGER YEAST
AT 11 c
TO 29.200 Wort Litres @ 1.051.5 IN F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 11 1.051.5
2 M 11.25 1.051
3 M 11.25 1.048.5
4 M 11.5 1.042
5 M 11.75 1.033.5
6 M 12 1.027.5
7 M 11.5 1.022.5
8 M 11.75 1.020 CLEAR TO 2 Nd F V and COOL
9 M 10 1.018.5
10 M 8 1.017
11 M 7 1.015.5 CLEAR TO MATURATION VESSEL
& COOL TO 3 c
MATURATION : At 3 c 7 Days then COOL to 2 - 1 c UNTIL @ 1.011.5 ;
ALLOW to 3 c then RACK & FINE to DRAUGHT VESSEL @ 1.011.25 ;
STORE 2 Weeks @ 6 c then at 2 - 3 c for 3 Months .
STILLAGE : 1 Week @ 6 - 8 c then FULLY VENT and allow 2 - 4 Hours before Q . C
A Small favour to ask those who can help .
I`m looking to expand the number of brewery records I have photos of ;
If your`re able to allow remote or , in person access to brewing records in private collections & archives , Please leave a comment below or get in touch , I`d love to hear from you .
Cheers All ,
Edd