How Do All ,
Today`s recipie is a tasty ` Running ` beer from Barclay Perkins & Co Ltd .
Taken from information contained in the Barclay Perkins Brewing Book 1899 - 1900
Cat No : ACC 2305 / 01 / 0545 . This volume forms part of the larger Barclay Perkins ;
And Courage Archives cared for by the ever helpfull and friendly team at The London Archives .
This recipie C Edd Mather 2025
This recipie for 26.500 Wort Litres EX MASH @ 1.031.5 ; 85 % Mash Efficiency Assumed
20.200 Wort Litres TO F V 1 @ 1.051
19.500 Beer Litres RACKED ON HOPS ( Est`d )
Barclay, Perkins & Co Ltd
Anchor Brewery
Park St
Southwark
London
X L K
Wednesday 10 Th October 1900
Gyle No : 157
Original Gravity : 1.051 Racking Gravity : 1.008.75 Final Gravity : 1.006
I B U : 44 A B V : 5.8 %
MALTS
U K & Ireland Grist :
Warminster Malt : 45.7 % Plumage Archer = 1.420 Kg
ALT :
Floor Malted Pale Ale @ 4 - 7 IBC @ 45.7 % = 1.415 Kg
Malting Company of Ireland : 22.6 % Irish Ale Malt = 0.735 Kg
Crisp Malt : 19.6 % Chevalier = 0.635 Kg
UNIVERSAL GRIST
( Use Floor Malted Malt WHEREVER POSSIBLE )
45.7 % Pale Ale @ 4 - 7 IBC = 1.415 Kg
22.6 % Pale Ale @ 6 - 9 IBC = 0.735 Kg
19.6 % Chevalier = 0.635 Kg
UNIVERSAL ADJUNCT ADDITIONS
( TO ALL MASH COMPOSITIONS )
7.2 % Flaked Rice = 0.225 Kg
6.9 % Flaked Maize = 0.220 Kg
0.250 Kg OAT HULLS
MASHING
Use a Pale Ale Type Liquor ;
Thoroughly pre warm the mash tun with Liquor @ 90 c - 10 Mins BEFORE mashing in ,
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
PRE MASH : 15 MINUTES @ 65 c = 9.880 Litres
1 St Mash Heat : 66 c @ + 15 - + 120 Mins = 1.620 Litres
2 Nd Mash Heat : 67.25 c @ + 120 - + 150 Mins = 3.180 Litres
AT 150 Minutes ,
Slowly open the mash tun valve and return any cloudy Wort OVER the mash ;
Until Consistently CLEAR & BRIGHT , Only then send to the Copper .
SPARGING
AT Clear Wort To Copper + 5 - 10 Minutes @ 77 c
13.950 Litres LIQUOR Allowance
AT 1.003.25 , STOP TAPS and Collect Wort IN COPPER as below
WORT COLLECTION
ADD LIQUOR as required to the Copper ,
BRINGING the Gravity to 1.031.5 ON 26.500 Wort Litres IN COPPER
CONDENSE TO 1.032.25 @ Let Off - 120 Minutes ON 25.870 Wort Litres
SUGARS
1.011 No 2 Invert = 0.840 Kg
TO 24.360 Wort Litres @ 1.032.75
( ADD @ Let Off - 68 Mins as Below )
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins = 25.870 Wort Litres IN COPPER @ 1.032.25
10 IBU East Kent Goldings @ 6.5 % a/a = 14 g
AT LET OFF - 68 Minutes
ON 20.455 Wort Litres IN COPPER @ 1.039 ; ADD 3.905 Litres of LIQUOR ,
= 24.360 Wort Litres IN COPPER @ 1.032.75 = ADD No 2 INVERT SUGAR
2 Nd Hop Charge @ Let Off - 60 Mins = 24.220 Wort Litres IN COPPER @ 1.044
24 IBU East Kent Goldings @ 6.5 % a/a = 30 g
3 Rd Hop Charge @ Let Off - 30 Mins = 22.565 Wort Litres IN COPPER @ 1.047
12 IBU East Kent Goldings @ 6.5 % a/a = 16 g
At Let Off - 12 Minutes , ADD Copper Finings
AT Let Off = 1/4 Hr STAND
THEN RECIRCULATE WORT IN COPPER 15 - 20 Mins
STAND 1/2 Hour then ,
COOL A S A P to Pitching Heat
YEAST
Pitch with 75 ml of a LIVE YEAST @ 15.5 c
TO 20.300 Wort Litres IN F V 1 @ 1.051
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.051
2 E 18.5 1.039
3 M 21.5 1.030 Clear To 2 Nd F V = 19.800 Wort Litres IN F V 2
E 6 21.5 1.022
E 11 19.5 1.018.5
4 M 16.5 1.016
E 15 1.011
5 M 14.5 1.009.25
E 14 1.008.75
6 M / N 13.5 1.008.75 RACK ON HOPS =
ADD : 4.5 g French Fuggles @ 4.2 % a/a
3.0 g East Kent Goldings @ 6.5 % a/a
STAND : 1 Week @ 12 - 13 c / 2 - 3 DAYS @ 15 - 19 c
CELLAR : 5 Weeks @ 8 c then ADD FININGS AND ROLL WELL ;
STAND @ 12 c ONE WEEK
STILLAGE : One Week @ 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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