How Do All ,
A Merry Christmas to all readers of the blog ; I hope you`re all well .
Today`s libation receipt is from the brewery of Chapman & Co in Brighton ;
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 20.000 Wort Litres EX Mash Tun @ 1.044
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 23.470 Wt / Litres @ 1.037.5
19.100 - 19.000 BEER LITRES Racked Down ON HOPS ( 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 |
Thursday 13 Th November 1890
Gyle No : 25
Original Gravity : 1.060 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 66 A B V : 6.9 %
MALTS
Warminster Malt : 60 % Plumage Archer = 2.055 Kg
Crisp Malt : 40 % Chevalier = 1.370 Kg
MASHING
USE A PALE ALE LIQUOR ;
Thoroughly pre warm the mash tun with Liquor @ 95 c ,
- 10 Minutes BEFORE Mashing In
LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c 0 - + 60 Minutes = 7.370 Litres
2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 4.20 Litres
3 Rd Mash Heat : 67 c + 120 - + 160 Minutes = 3.160 Litres
AT 160 Minutes , Slowly open the mash tun valve ;
Return any Cloudy Wort 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 + 8 - 10 Minutes
@ 75 c = 14.0 Litres Allowance
COLLECT 20.000 Wort Litres EX TUN @ 1.044 IN COPPER ;
ADD 3.470 Litres OF LIQUOR = 23.470 Wort Litres @ 1.037.5
ADD the 1 St SUGARS Charge = 1.045.25 ,
CONDENSE TO 1.046
ON 23.080 Wort Litres IN Copper @ Let Off - 120 Minutes .
SUGARS
1 St Sugar Charge to 23.470 Wort Litres IN Copper
1.007.75 No 2 Invert = 0.570 Kg
2 Nd Sugar Charge to 22.110 Wort Litres IN Copper
1.008 No 2 Invert = 0.590 Kg
COPPER & HOPS
A 2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 120 Minutes
23.080 Wort Litres @ 1.046
9 IBU Goldings @ 6 % a/a = 13 g
9 IBU Bramling Cross @ 6.5 % a/a = 12 g
2 Nd Hop Charge @ Let Off - 90 Minutes
21.575 Wort Litres @ 1.049
10 IBU Goldings @ 6 % a/a = 14 g
9 IBU Bramling Cross @ 6.5 % = 12 g
3 Rd Hop Charge @ Let Off - 60 Minutes
20.835 Wort Litres @ 1.052.5
15 IBU Goldings @ 6 % a/a = 19 g
AT LET OFF - 40 Minutes AT 1.054.5 ON 19.270 Wort Litres IN COPPER ,
ADD 2.480 Litres OF LIQUOR= 22.110 Wt / Litres @ 1.047.5 ;
= 22.110 Wort Litres ( + S 2 ) = 1.055.5 .
4 Th Hop Charge @ Let Off - 30 Minutes
21.710 Wort Litres @ 1.056.5
14 IBU Goldings @ 6 % = 20 g
AT LET OFF - 12 Minutes , ADD Copper Finings ,
STAND 1/4 Hour at Let Off ;
Recirculate Wort IN Copper 15 - 20 Minutes ,
STAND 3 / 4 Hour THEN COOL A S A P to Pitching Heat
20.365 Wort Litres @ 1.060 @ Let Off + 60 Minutes
YEAST
20.000 Wort Litres IN F V 1 @ 1.060
120 ml of a LIVE YEAST @ 15 c
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
15
|
1.060
|
|
2
|
M
|
16.5
|
1.058
|
|
|
E
|
18
|
1.052
|
|
3
|
M 9
|
18.5
|
1.044
|
|
|
E 5
|
19.5
|
1.035.5
|
|
4
|
M 10
|
19.5
|
1.027 *
|
|
|
E 6
|
20
|
1.022
|
|
5
|
M
9
|
20.5
|
1.018.75
*
|
|
|
E 5
|
20
|
1.014
|
|
6
|
M 6
|
16.5
|
1.011.5
|
|
|
E 6
|
15.5
|
1.010.75
|
|
|
E 11
|
13.5
|
1.010.25
|
|
7
|
E 11
|
13.5
|
1.010
|
|
8
|
M / N
|
13.5
|
1.010**
|
* = SKIM
** = RACK TO DRAUGHT ON HOPS ;
19.100 - 19.000 BEER LITRES Racked Down ( Est`d )
= ADD: 8 g Goldings @ 6.0 % a/a
STAND : 1 Week @ 13 c ,
CELLAR : 4 Months @ 6 - 8 c then allow to 10 - 12 c
FOR TWO WEEKS , ADD FININGS AND ROLL WELL+ 2 - 3 WEEKS @ 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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