How Do All ,
Todays cerevesian treat follows hot on the heels of the analysis table I`ve just published for a
Sample of the brewings at the Anchor Brewhouse in 1858 .
It`s origin lies in the K ALE X X X brewed on the same date , with the Wort for the mysterious
Gyle type coming from the lower runnings of the K XXX Ale .
As with the receipt for their excellent Porter , the only details in the Diary of Brewing 1858 ,
There aren`t any details such as Mashing , Coppering and Attenuation contained within the leaves
Of this slender tome; so these are my own interpretation based on both period * practice .
I hope that you all enjoy this ` Session ` ale from Victorian London ;
It`s based on the contents of the Courage Diary of Brewing 1858 cared for as part of the larger
Courage - Barclay Perkins Archives by the helpfull and friendly team on Northampton Rd
At The London Archives, Cat No : ACC / 2305 / 08 / 274 .
This recipie C Edd Mather 2025
This Recipie For 29.000 Wort Litres IN Copper @ 1.033.25 , 85 % Mash Efficiency Assumed
Courage & Co
The Anchor Brewery
Horsleydown
Southwark
London
 |
| Courage`s Anchor Brewhouse Photo; Ex Brewery History Society Webpage on Courage & Co |
Un Named Gyle
Gyle No : 55
Monday 6 Th December 1858
Original Gravity : 1.046.75 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 62 A B V : 5.3 %
MALTS
Crisp Malt : 50 % Chevalier = 1.875 Kg
X Maltster : 50 % Pale Ale @ 5 - 8 IBC = 1.870 Kg
MASHING
Use a Mild Ale Type Liquor ,
Thoroughly Pre Warm the Mash Tun with LIQUOR @ 95 c ,
- 10 Minutes BEFORE mashing in ;
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64 c @ 0 - + 60 Mins = 10.730 Litres
2 Nd Mash Heat : 66 c @ + 60 - + 90 Mins = 1.180 Litres
3 Rd Mash Heat : 66.5 - 67 c @ + 90 - + 150 Mins = 4.050 Litres
At 150 Minutes , slowly open the mash tun valve and ,
Return ANY Cloudy / Turbid Wort OVER the mash ,
Until Consistently CLEAR & BRIGHT ;
Then send to the Copper and begin Wort Collection .
SPARGING
AT Clear Wort to Copper + 5 - 8 Minutes ,
81 - 78 - 74 - 71 c = 15.0 Litres Allowance
AT 1.003.25 , Stop[ Taps / Close OFF mash tun valve and Collect Wort .
WORT COLLECTION
At Wort Collection , ADD LIQUOR TO 1.033.25
THEN CONDENSE TO 1.034 ON 29.0 Wort Litres IN COPPER
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
@ 1.034 ON 28.345 Wort Litres In Copper
12 IBU Brewer`s Gold @ 6.5 % = 17 g
12 IBU Goldings @ 6.0 % = 19 g
2 Nd Hop Charge @ Let Off - 90 Minutes
@ 1.037 ON 25.845 Wort Litres IN Copper
6 IBU Brewer`s Gold @ 6.5 % = 9 g
6 IBU Goldings @ 6.0 % = 10 g
3 Rd Hop Charge @ Let Off - 60 Minutes
@ 1.040 ON 23.750 Wort Litres IN Copper
6 IBU Brewer`s Gold @ 6.5 % = 8 g
6 IBU Goldings @ 6.0 % = 11 g
4 Th Hop Charge @ Let Off - 20 / 25 Minutes
@ 1.043.5 ON 21.670 Wort Litres IN Copper
7 IBU Brewer`s Gold @ 6.5 % = 10 g
7 IBU Goldings @ 6.0 % = 12 g
AT Let Off - 12 Minutes , ADD Copper Finings
STAND 1/4 Hour at Let Off ,
Recirculate Wort IN COPPER 15 - 20 Minutes
STAND 1/2 Hour AT Let Off + 30 - 40 Mins ;
COOL A S A P to Pitching Heat
20 . 050 Wort Litres IN COPPER @ + 60 Minutes @ 1.046.75
YEAST
Pitch With 76 ml of a LIVE YEAST @ 14 c
19.80 Wort Litres IN F V 1 ( Est`d )
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1
|
P
|
14
|
1.046.75
|
|
2
|
M
|
16
|
1.044.5
|
|
|
E
|
18.5
|
1.041
|
|
3
|
M
|
19.5
|
1.035
|
|
|
E
|
21
|
1.028
|
|
4
|
M
|
20
|
1.022
|
|
|
E
|
18
|
1.018
|
|
5
|
M
|
17
|
1.016 *
|
|
|
E
|
16.5
|
1.010.5
|
|
6
|
E
|
15
|
1.009.75
|
|
7
|
E
|
14.5
|
1.009
|
|
8
|
M / N
|
13.5
|
1.009
|
* = Drop to 2 Nd F V - 19.500 Wort Litres IN F V 2
RACKING : To DRAUGHT containers @ 1.009 ;
STAND : 1 Wk @ 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 10 - 8 c 3 MONTHS , ADD FININGS AND Roll Well ;
STAND @ 12 c 1 WEEK , Re Roll then Stillage .
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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