How Do All ,
As with my other posts on Chapman`s , this receipt is from the Brighton brewery whose
Founder met a very sad end In one of his own containers , that is if the urban legends / myths
Are to be believed !! ; The source of today`s Cerevesian 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 .
This Recipie C Edd Mather 2026
This Recipie For 26.000 Wort Litres EX Mash Tun @ 1.042.25
85 % Mash Efficiency Assumed
19.100 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 , The Brewing Tower is visible above the ridgeline of the Bottling Stores ( Mid Photo ) |
DOUBLE STOUT
Friday 10 Th November 1876
Gyle No : 177
Original Gravity : 1.068.5 Racking Gravity : 1.015.25 Final Gravity : 1.012
I B U : 40 A B V : 7.5 %
MALTS
Warminster Malt : 30.5 % Plumage Archer = 1.300 Kg
20.5 % Vienna Malt = 0.880 Kg
Crisp Malt : 30.25 % Chevalier = 1.295 Kg
French & Jupps Malt : 9.75 % Brown Malt = 0.470 Kg
9 % Med Crystal Malt = 0.430 Kg
BLACK MALT @ 10 g
MASHING
Use a Stout / [Porter Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c
- 10 Mins BEFORE mashing in ; Liquor 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 62 c @ 0 - + 60 Minutes = 8.615 Kg
2 Nd Mash Heat : 67 c @ + 60 - + 120 Minutes = 5.815 Litres
At 120 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 at Clear Wort to the Copper + 8 - 10 Minutes
1 St Sparge @ C/ Wt - Copper + 8 - 10 Mins
14.205 Liquor Litres @ 78 c
2 Nd Sparge @ 85 c = 4.100 Liquor Litres ;
UNTIL @ 1.004.25 , Then STOP TAPS and collect Wort IN Copper
Adding Liquor = 26.0 Wort Litres IN COPPER @ 1.042.25
Condense to 1.043 ON 25.535 Wort Litres IN Copper @ Let Off - 180 Minutes .
COPPER & HOPS
A 3 Hour Boil ON Hops
1 St Hop Charge @ Let Off - 180 Minutes
25.535 Wort Litres @ 1.043
10 IBU Hallertau Heresbrucker @ 3.5 % a/a = + 25 g
2 Nd Hop Charge @ Let Off - 120 Minutes
21.080 Wort Litres @ 1.050.5
18 IBU Goldings @ 6 % a/a = + 23 g
AT LET OFF - 70 Minutes @ 1.056.5 ON 18.575 Wort Litres IN Copper
ADD 4.420 Liquor Litres = 22.815 Wort Litres @ 1.046
ADD 1.014.5 Demerara Cane Sugar = + 0.865 Kg = 1.056.5 Copper Gravity
3 Rd Hop Charge @ Let Off - 30 Minutes
20.485 Wort Litres @ 1.064
12 IBU Goldings @ 6 % a/a = + 18 g
AT Let Off - 12 Mins , ADD the Copper Finings ,
Then at Let Off - 8 Minutes , ADD 40 g of Black Malt
AT Let Off , Stand 15 Minutes ;
Then Recirculate Wort IN Copper for 15 - 20 Mins
STAND 30 Minutes , then COOL A S A P to Pitching Heat
YEAST
Pitch with 130 ml of a LIVE YEAST @ 14 c
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
14 |
1.068.5 |
|
2 |
M |
16.5 |
1.066 |
|
|
E |
18 |
1.060 |
|
3 |
M |
19.5 |
1.052 |
|
|
E |
19.5 |
1.044 |
|
4 |
M |
20.5 |
1.034 |
|
|
E
1 |
21 |
1.028 |
|
|
E
5:30 |
21 |
1.024 |
|
5 |
M
10 |
20 |
1.021.5
* |
|
|
E
11 |
16.5 |
1.020.25 |
|
6 |
M
7 |
13.5 |
1.019.5 |
|
7 |
M 7 |
13.5 |
1.019.5 ** |
* = SKIM
** = SEND TO Conditioning Vessel = 19.40 BEER Litres ( APPROX )
DRAUGHT : Rack to Draught @ 1.015.25 - 1.015 ; Stand 1 WEEK @ 13.5 c
CELLAR : 8 Weeks @ 10 c , ADD Finings and Roll Well ;
Stand for a Further 2 Weeks @ 10 - 12 c .
STILLAGE : 1 Week @ 10 c then VENT Fully and allow 8 - 12 Hours until Q . C .
Cheers All and Happy Brewing 🍻,
Edd
Eagle eyed viewers may question the inclusion of Sugars in an 1876 Stout recipie ;
As did I until I started seeing Sugars entered up in numerous brewer`s records Pre 1880 ,
Hopefully this will correct the impression that British Brewers didn`t use Sugars before 1880 .
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