How Do All ,
After a recent yarn over the blower with a mate about the variance between a Mild Ale
And , Bitter Beer ; I thought why not illustrate the use of attenuation and minor Tun Grist variations
To alter the intrinsic nature of a Beer in Production .
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 a member of the Baily family , 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 19.500 Wort Litres EX Mash Tun @ 1.050.25
85 % Mash Efficiency Assumed
20.50 - 20.400 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 ) |
X BITTER
28 Th August 1875
Gyle No : 122
Original Gravity : 1.055 Racking Gravity : 1.007.25 Final Gravity : 1.004
I B U : 26 A B V : 6.6 %
MALTS
Crisp Malt : 54.25 % Chevalier = 2.070 Kg
Warminster Malt : 45.75 % Mild Ale Malt = 1.745 Kg
ALT : Thos Fawcett : Mild Ale Malt
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in
Liquor @ 1.5 " ABOVE the plates ;
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 10.250 Litres
2 Nd Mash Heat : 66.5 @ + 60 - + 150 Minutes = 6.20 Litres
At Taps ( 150 Mins ) , Slowly open the mash tun valve ;
RETURN any Cloudy / Turbid Wort Over the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT
Then send to the Copper and Start Wort Collection
SPARGING
AT Clear Wort to the Copper + 8 - 12 Minutes
Sparge : 78 - 74 - 71 c = 15.30 Litres Allowance
AT 1.005.25 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
Add LIQUOR to 1.050.25 ;
COLLECT 19.50 Wort Litres IN the COPPER @ 1.050.25 ; CONDENSE TO 1.051 ON 19.205 Wort Litres IN Copper @ Let Off - 135 Minutes .
SUGARS
1.009 Malt Extract to 24.920 Wort Litres IN Copper @ Let Off - 60 Minutes
+ 0.750 Kg
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 105 Minutes
19.205 Wort Litres IN Copper @ 1.051
12 IBU French Fuggles @ 4.2 % a/a = + 20 g
ALT : Fuggles @ 5.5 % a/a = + 16 g
AT LET OFF - 60 Minutes @ 1.055.5
17.510 Wort Litres IN Copper
ADD 7.410 Litres of LIQUOR
24.920 Wort Litres IN COPPER @ 1.039
ADD the Malt Extract
= 24.920 Wort Litres @ 1.048 IN COPPER
2 Nd Hop Charge @ Let Off - 20 Minutes
22.710 Wort Litres In Copper @ 1.052.25
14 IBU Goldings @ 6.0 % a/a = + 20 g
AT Let Off - 12 Minutes , ADD the Copper Finings
STAND 1/4 Hour @ Let Off ;
RECIRCULATE WORT IN COPPER
15 - 20 Minutes
STAND 1/2 Hour then , COOL A S A P to Pitching Heat
21.515 Wort Litres @ 1.055 AT Let Off + 50 - 60 Minutes
YEAST
Pitch with 74 ml of a LIVE YEAST @ 14 c
21.20 Wort Litres IN F V 1 @ 1.055
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14 | 1.055 |
2 | E 6 | 16.5 | 1.051 |
3 | M 7 | 17.5 | 1.048 |
| E 10 | 19.5 | 1.040 |
4 | M | 20 | 1.032.75 * |
| E | 19.5 | 1.024 |
5 | M 8 | 16.5 | 1.015 |
| E 4 | 16.5 | 1.011 |
6 | M | 16.5 | 1.009.5 |
| E | 13.5 | 1.008 ** |
8 | M / N | 13.5 | 1.007.25 *** |
* = Drop to 2 Nd F V = 20.80 Wort Litres IN F V 2
** = Hold @ 13.5 c UNTIL @ 1.007.25
*** = Rack & FINE to DRAUGHT VESSEL = 20.50 - 20.40 BEER Litres Racked Down
STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 4 Weeks @ 10 c THEN Roll Well ;
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All 🍻; Happy Brewing ,
Edd
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