How Do All ,
Here`s a beautifull recipie for Chapman`s " XMAS XX " ;
A Regular brew , Usually brewed every November , with this version coming from 1875 .
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 , Employed 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
If any readers would be interested in assisting my research by sending photos ;
Or arranging In Person access * of brewing production records in private collections ,
Please get in touch with me , I`d love to hear from you .
* : I`m happy to discuss access terms & conditions
This Recipie C Edd Mather 2026
This Recipie For 28.000 Wort Litres EX Mash Tun @ 1.054.5
85 % Mash Efficiency Assumed
20.400 BEER LITRES Racked Down ( Est`d = 1 PIN )
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 , The Brewing Tower is visible above the ridgeline of the Bottling Stores ( Mid Photo ) |
XMAS X X ALE
Tuesday 30 Th November 1875
Gyle No : 180
Original Gravity : 1.070 Racking Gravity : 1.013.25 Final Gravity : 1.010
I B U : 46 A B V : 7.9 %
MALTS
Warminster Malt : 34.0 % Plumage Archer = 2.055 Kg
Crisp Malt : 33.0 % Chevalier = 1.995 Kg
33.0 % Hana Vienna = 1.995 Kg
MASHING
Use a Pale Ale Type Liquor ;
Thoroughly pre warm the mash tun with Liquor @ 95 c
Ensure the Liquor is 1.5 " ABOVE the plates / filter bed
- 10 Mins BEFORE mashing in .
1 St Mash Heat : 62 c @ 0 - + 60 Mins = 12.460 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 90 Mins = 7.860 Litres
3 Rd Mash Heat : 68 c @ + 90 - + 150 Mins = 10.90 Litres
At 150 Mins , Slowly open the mash tun valve ;
Return any cloudy 1 St runnings OVER the mash ;
Until CLEAR & BRIGHT + 5 Mins ,
Then send to the Copper and Begin Wort Collection
SPARGING
At Clear Wort to Copper + 8 - 12 Minutes
18.20 Litres Liquor Allowance @ 74 c
At 1.005.5 , STOP TAPS and Collect Wort as Below .
WORT COLLECTION
ADD LIQUOR = 28.000 Wort Litres IN COPPER @ 1.054.5
CONDENSE TO
1.055.5 ON 27.485 Wort Litres In Copper @ Let Off - 120 Minutes
COPPER & HOPS
A 2 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 120 Minutes
27.485 Wort Litres @ 1.055.5
12 IBU Brewer`s Gold @ 6.5 % a/a = 19 g
2 Nd Hop Charge @ Let Off - 60 Minutes
24.265 Wort Litres @ 1.062
16 IBU French Fuggles @ 4.2 % = 36 g
3 Rd Hop Charge @ Let Off - 30 Minutes
23.090 Wort Litres @ 1.065
12 IBU French Fuggles @ 4.2 % = 27 g
4 Th Hop Charge @ Let Off - 15 Minutes
22.20 Wort Litres @ 1.067.5
6 IBU French Fuggles @ 4.2 % = 15 g
AT Let Off - 12 Minutes ; ADD the Copper Finings ,
STAND 1/4 Hour @ Let Off ,
Recirculate Wort IN Copper 15 - 20 Minutes
STAND FOR 1/2 - 3/4 Hour ;
COOL A S A P to Pitching Heat .
21.375 Wort Litres @ Let Off + 60 Mins AT 1.070
YEAST
Pitch 115 ml of a LIVE YEAST @ 14 c
21.0 Wort Litres IN F V 1 @ 1.070
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.070 |
|
2 |
M |
15 |
1.066 |
|
|
E |
16 |
1.064 |
|
3 |
M |
18 |
1.052 |
|
|
E |
18.5 |
1.046 |
|
4 |
M |
20 |
1.034 |
|
|
E 1 |
19 |
1.031 |
|
|
E 11 |
20 |
1.026 |
|
5 |
M |
19 |
1.022 |
|
|
E |
17 |
1.019 * |
|
6 |
E |
15.5 |
1.016 |
|
7 |
E |
14 |
1.014 |
|
8 |
E |
13.5 |
1.013.5 |
|
9 |
E |
13 |
1.013.25 |
|
10 |
E |
13 |
1.013 |
|
11 |
M / N |
13 |
1.013 ** |
* = Clear To 2 Nd F V = 20.700 WORT LITRES in f v 2
** = Rack To DRAUGHT Containers = 20.400 BEER Litres Racked Down ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 2 - 3 Months @ 10 - 12 c ; ADD FININGS and roll & stillage
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing,
Edd
* : I`m happy to discuss access terms & conditions
Look out for the next receipt of cerevesian lore ; It`ll be from Truman`s Burton Brewery 🍻
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