How Do All .
Following on from the 1910 Whitbread Porter recipie I posted earlier ;
I thought why not illustrate the next Porter / Stout in the Whitbread range .
This tasty Stout recipie is drawn from the 1910 - 1911 Porter Brewing Book ;
Catalogue No : LMA / 4453 / D / 09 / 105 ;
Part of the larger Whitbread archives cared for by the helpfull & friendly team
@ The London Archives on Northampton Rd .
This recipie C Edd Mather 2025
This recipie for 24.000 Wort Litres From Mash
@ 1.040.5 , 85 % Mash Efficiency Assumed
Maximum Wort Volume @ 28.460 Wort Litres @ 1.035
20 . 000 Beer Litres TO Draught / Bottling Vessel ( Est`d )
Whitbread & Co Ltd
The Brewery
Chiswell St
London
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| London Stout Label Photo From the Brewery History Society Webpage on Whitbread`s |
LUNCHEON / LONDON STOUT
" L . S "
Wednesday 8 Th February 1911
Gyle Nos : 399 & 400
Original Gravity : 1.055 Bottling Gravity : 1.009.75 Final Gravity : 1.007
I B U : 30 A B V : 6.6 %
MALTS
Warminster Malt : 60.7 % Plumage - Archer = 2.355 Kg
Crisp Malt : 8.75 % Chevalier = 0.335 Kg
8.75 % Hana Vienna = 0.335 Kg
French & Jupps : 15.2 % Brown Malt = 0.660 Kg
3.6 % Black Malt = 0.155 Kg
MASHING
Use a Stout / Porter Liquor ,
Pre Warm the Msh Tun with Liquor @ 90 c - 10 Mins Before Mashing In ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 61 c = 8.30 Litres @ 0 + 60 Minutes
2 Nd Mash Heat : 66.5 c = 3.70 Litres @ + 60 - + 135 Minutes ,
AT + 135 Minutes , slowly open the mash tun valve ;
Clear Wort by return OVER MASH until clear & bright ,
@ C / Wort + 5 Minutes ,
SEND to the Copper and begin TUN Wort Collection .
SPARGING
At Clear Wort to Copper + 5 - 10 Minutes ,
19.250 Litres Liquor Allowance @ 76 - 71 - 68 c UNTIL @ 1.004.25 ,
STOP TAPS;
Collect TUN WORT @ 1.041.5 IN COPPER .
COPPER SUGARS
1.005.5 No 1 Invert = 0.500 Kg
WORT COLLECTION
ADD 4.460 Litres of LIQUOR
TO 24.000 Wort Litres Ex Tun IN COPPER @ 1.041.5
ADD SUGARS = 28.460 Wort Litres @ 1.040.5 IN COPPER
Condense to 1.041.75 on 27.760 Wort Litres @ All Up .
COPPER & HOPS
1 St Hop Charge @ Let Off - 135 Minutes
27.760 Wort Litres In Copper @ 1.041.75
10 IBU Brewer`s Gold @ 6.5 % a/a = 15 g
2 Nd Hop Charge @ Let Off - 90 Minutes
24.935 Wort Litres In Copper @ 1.046
10 IBU French Fuggles @ 4.2 % a/a = 21 g
3 Rd Hop Charge @ Let Off - 30 Minutes
22.005 Wort Litres In Copper @ 1.051.5
10 IBU French Fuggles @ 4.2 % a/a = 20 g
At Let Off - 12 Minutes , ADD Copper Finings ;
AT LET OFF = 1/4 Hour Stand ,
Recirculate IN Copper 15 - 20 Minutes ;
STAND 3/4 - 1/2 Hour then COOL A S A P
20.510 Wort Litres @ + 60 Minutes AT 1.055
YEAST
Pitch with 72 ml of a LIVE YEAST @ 15.5 c
20.300 Wort Litres IN F V 1 @ 1.055
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.055
2 E 1 17.5 1.052.5
11 19.5 1.049
3 M 21 1.042.5
E 23.5 1.036.5
4 M 20 1.029
E 18.5 1.022
E 11 19 1.019 To 2 Nd F V & COOL = 20.00 Wort Litres IN F V 2
5 M 16.5 1.015
E 16 1.013.75
6 E 14 1.013
7 M / N 13.5 1.013 TO BOTTLING M . V = 19.70 BEER Litres
ADD 0.170 Kg Candy Cane Invert @ + 1.002.75
STAND : 1 Week @ 13 - 12 c then Cellar .
CELLAR: 8 c UNTIL @ 1.011.5 ; ALLOW C V to 10 - 12 c;
VENT FULLY @ 1.011 and ADD FININGS , Roll & Stillage .
STILLAGE : 1 WEEK @ 10 - 12 c ;
BOTTLE : CLEAR & BRIGHT @ 1.010 - 1.009.75 @ 15 c ,
stand 1 WEEK @ 12 - 15 c / 2 - 3 dAYS @ 16 - 19 C
CELLAR : 2 Months @ 10 c then rest 1 WEEK @ 12 c then Q . C
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| London Cooper Label Image From the Brewery History Society Webpage on Whitbread`s |
Cheers All and Happy Brewing 🍻
Edd
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