How Do All ,
In the spirit of the season , Here`s a beautifull recipie for Chapman`s " XMAS XX " ;
A Regular brew , Usually brewed every November .
The source of this Cerevesian festive delight ? , It`s from the Brewing Books of H A Baily ,
Whilst he was either a Pupil Brewer or , Emp[loyed as Eg : 2 Nd Brewer at Chapman`s
Black Lion Brewery in Brighton in the latst quarter of the 19 Th Century .
The Baily family Brewing Books are held by the nice and friendly team in Cowley ,
At The Oxfordhire History Centre in the former St Luke`s Church on Temple Rd ;
Cat Ref : The Brewing Book of H A Baily July 1888 - December 1890@ B 33 / A 11 / 2
This Recipie C Edd Mather 2025
This Recipie For 23.000 Wort Litres EX Mash Tun @ 1.047.25
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 23.0 Wt / Litres @ 1.047.25
19.100 - 19.000 BEER LITRES Racked Down ( Est`d )
Chapman & Co
The Black Lion Brewery
Black Lion St
Brighton
Sussex
 |
| Photo of The Brewery Buildings ; From The Brewery History Society Webpage on the Brewery |
" XMAS X X "
Thursday 13 Th November 1890
Gyle No : 25
Original Gravity : 1.068.5 Racking Gravity : 1.017.25 Final Gravity : 1.014
I B U : 44 A B V : 7.1 %
MALTS
U K & Ireland Grist
Crafty Maltsters : 34.86 % Pop`s Pale Ale Malt = 1.470 Kg
ALT :
Malting Company of Ireland : = Irish Ale Malt = 1.470 Kg
Warminster Malt : 25 % Plumage Archer = 1.060 Kg
25 % Vienna Malt = 1.055 Kg
Australian Grist
Barrett - Burston Malt : 34.86 % Vic Ale Malt = 1.470 Kg
ALT : Joe White Trad Ale : = 1.470 Kg
Voyager Craft Malt 25 % Veloria Schooner = 1.060 Kg
25 % do Vienna = 1.050 Kg
Universal Grist
25 % Pale Ale @ 4 - 7 IBC = 1.060Kg
25 % Weyermann Vienna Malt = 1.050 Kg
34.86 % Pale Ale @ 6 - 9 IBC = 1.470 Kg
UNIVERSAL ADJUNCTS
15.14 % Flaked Rice = 0.615 Kg
+++ 0.420 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Minutes BEFORE Mashing In as below ;
ENSURE the LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 62 c @ 0 + 30 Mins = 8.50 Litres
2 Nd Mash Heat : 65 c @ + 30 - + 90 Minutes = 8.950 Litres
3 Rd Mash Heat : 68 c @ + 90 - + 150 Minutes = 5.70 Litres
At Taps ( 150 Mins ) , Slowly open the mash tun valve ;
RETURN any Cloudy / Turbid Wort Over the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT
Then send to the Copper and Start Wort Collection
SPARGING
AT Clear Wort to the Copper + 8 - 12 Minutes
78 - 75 c = 14.90 Litres ALLOWANCE
AT 1.004.75 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
COLLECT 23.000 Wort Litres IN the COPPER @ 1.047.25 ;
Add LIQUOR to that Gravity Value ,
DISCARD WORT VOLUME IN EXCESS OF
23.000 Wort Litres IN COPPER @ 1.047.25 .
CONDENSE TO 1.048 ON
22.630 Wort Litres IN Copper @ Let Off - 180 Minutes .
SUGARS
1.016.75 No 1 Invert = 1.130 Kg
TO 21.495 Wort Litres IN COPPER @ 1.047.5
COPPER & HOPS
A 3 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 180 Minutes
22.630 Wort Litres IN Copper @ 1.048
5 IBU Goldings @ 6.0 % = 8 g
5 IBU Hallertau Heresbrucker @ 3.5 % = 13 g
2 Nd Hop Charge @ Let Off - 90 Minutes
17.440 Wort Litres IN Copper @ 1.059
13 IBU Goldings @ 6.0 % = 16 g
AT LET OFF - 40 Minutes @ 1.064.25
15.890 Wort Litres IN Copper @ 1.064.25
ADD 5.605 Litres of LIQUOR
= 21.495 Wort Litres IN COPPER @ 1.047.5
ADD SUGARS
3 Rd Hop Charge @ Let Off - 30 Minutes
21.245 Wort Litres In Copper @ 1.065
11 IBU East Kent Goldings @ 6.5 % = 15 g
10 IBU Brewer`s Gold @ 6.5 % = 14 g
AT Let Off - 12 Minutes , ADD the Copper Finings
STAND 1/4 Hour @ Let Off ;
RECIRCULATE WORT IN COPPER
15 - 20 Minutes
STAND 1/2 Hour then , COOL A S A P to Pitching Heat
20.010 Wort Litres @ 1.068.5 AT Let Off + 50 - 60 Minutes
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
19.70 Wort Litres IN F V 1 @ 1.068.5
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
15
|
1.068.5 *
|
|
2
|
E
|
18
|
1.059
|
|
3
|
M 9
|
19.5
|
1.047
|
|
|
E 5
|
19.5
|
1.041
|
|
4
|
M 10
|
20.5
|
1.032
|
|
|
E 6
|
20.25
|
1.026
|
|
5
|
M 9
|
20.5
|
1.022.5
**
|
|
|
E 5
|
20
|
1.021 Cool
|
|
6
|
M 6
|
16.75
|
1.019.5
|
|
|
E
|
14.5
|
1.018.75
|
|
7
|
M 8
|
14
|
1.018
|
|
|
E 11
|
13.5
|
1.017.5
|
|
8
|
M / N
|
13.5
|
1.017.5 ***
|
* = Drop to 2 Nd F V @ 1.066 = 19.400 Wort Litres IN F V 2
** = SKIM
*** = Rack TO DRAUGHT Vessel = 19.100 - 19.0 BEER Litres
STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
VENT EXCESS C O 2 then RE SEAL and CELLAR .
CELLAR : 4 - 6 Weeks @ 10 c THEN ADD FININGS and Roll Well ;
STAND 1 Week @ 12 - 13 c THEN Roll & Stillage .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All 🍻; Happy Brewing ,
Edd
No comments:
Post a Comment