How Do All ,
Thanks to the generosity of a friend of the blog who kindly sent me details of the original brewing
I`m able to bring you this receipt for Beasley`s X Mild Ale .
This recipie C Edd Mather 2026
This Recipie For 22.00 Wort Litres Ex Mash @ 85 % Efficiency AT 1.040
30.880 Wort Litres Maximum Copper Wort Volume
22.400 BEER Litres Racked Down ON Hops
Charles Beasley & Sons Ltd
North Kent Brewery
Lakedale Rd
Plumstead
London SE 18
 |
| North Kent Brewery Lithograph ; From The Brewery History Society Webpage on the Company |
X MILD ALE
Thursday 22 Nd November 1900
Original Gravity : 1.054.25 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 30 A B V : 6.2 %
MALTS & ADJUNCTS
Warminster Malt : 53 % Plumage Archer = 1.815 Kg
Crisp Malt : 24.5 % Hana = 0.840 Kg
French & Jupps : 7.9 % Medium Crystal Malt = 0.305 Kg
14.6 % FLAKED MAIZE = 0.490 Kg
++ 0.345 Kg OAT HULLS ++
MASHING
Use a Soft / Mild Ale Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ,
ENSURE the Liquor 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64.5 c @ 0 - + 30 Minutes = 8.350 Litres
2 Nd Mash Heat : 67.5 c @ + 30 - + 120 Minutes = 1.870 Litres
AT 120 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ;
OVER the mash until Clear & Bright + 5 Mins , Then SEND To the Copper .
SPARGING
At CLEAR WORT to the Copper + 8 - 10 Mins ;
SPARGE 1 : 77 c = 9.270 Litres
SPARGE 2 : 66 - 63 c = 11.150 Litres
AT 1.004 , Stop Taps and Collect TUN Wort as below .
WORT COLLECTIONS
Collect 22.000 Wort Litres IN COPPER @ 1.040 Ex Mash
ADD 8.880 Litres of LIQUOR = 30.880 Wort Litres @ 1.028.5
ADD 1.011.75 No 2 INVERT = 1.140 Kg = 1.040.25
CONDENSE to 1.041
ON 30.305 Wort Litres IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 120 Minutes
30.305 Wort Litres @ 1.041
10 IBU Cluster @ 6.5 % a/a = 16 g
4 IBU Fuggles @ 5.5 % a/a = 9 g
2 Nd Hop Charge @ Let Off - 60 Minutes
25.870 Wort Litres @ 1.047
4 IBU Fuggles @ 5.5 % a/a = 8 g
3 Rd Hop Charge @ Let Off - 30 Minutes
24.215 Wort Litres @ 1.050
12 IBU East Kent Goldings @ 6.5 % a/a = 17 g
AT Let Off - 12 Minutes ADD the Copper Finings ;
STAND 1/2 Hour @ Let Off
At Let Off + 30 Minutes ON 22.840 Wort Litres @ 1.054.25 ;
ADD 0.710 Litres of Liquor Boiled 1/4 Hour MINIMUM
= 23.550 Wort Litres IN COPPER @ 1.052.625 ,
ADD the 1.001.625 Degrees Caramel 0.200 = Kg
Recirculate Wort IN Copper 15 - 20 Minutes
STAND 1/2 Hour BEFORE COOLING A S A P
23.550 Wort Litres IN Copper @ 1.054.25 AT LET OFF + 60 Minutes
YEAST
Pitch With 94 ml of a LIVE YEAST @ 16 c
23.300 Wort Litres IN F V 1 @ 1.054.25
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1
|
P
|
16.5
|
1.054.25
|
|
2
|
M
|
18.5
|
1.051.5
|
|
|
E
|
19
|
1.046.5
|
|
3
|
M
|
20.25
|
1.040 *
|
|
|
E 3
|
20.5
|
1.036
**
|
|
|
E 11
|
21.25
|
1.026
|
|
4
|
M
|
22
|
1.020
***
|
|
|
E
|
18.5
|
1.016.5
|
|
5
|
M
|
16.5
|
1.013
|
|
|
E
|
15.5
|
1.011.5
|
|
|
E 6
|
14.5
|
1.010.25
****
|
* = Skim
** = Clear To 2 Nd F V = 23.000 Wort Litres IN F V 2
*** = Skim
**** = Clear TO SETTLING VESSEL + PRIMINGS
1.002.75 Candy Cane Invert = 0.200 Kg to 23.00 BEER Litres IN SETTLER
COOL TO 13.5 c ON ENTRY UNTIL @ 1.012.25 ;
allow to 14 - 16 C then Rack Down TO DRAUGHT AS BELOW
RACKING : 13.5 c ON HOPS @ + 10 g East Kent Goldings TO 22.700 BEER LITRES
STAND : 1 week @ 12 - 13 c / 2 DAYS @ 16 - 20 c
CELLAR : 4 - 5 WEEKS @ 10 c THEN ADD Finings and Roll Well ;
STAND : 1 Week at 12 - 10 c then Re Roll and Stillage .
STILLAGE : 1 Week @ 10 c then Fully Vent and allow 6 - 8 Hours UNTIL Q . C
Cheers All and Happy Brewing 🍻
Edd
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