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 Tun Grist variations
To alter the intrinsic nature of a Beer in Production , This post illustrating the difference
That a few years made in terms of Grist Make Up ; This brewing ,
In common with the other Bitter Beers brewed at Chapman`s ,
This beer`s grist includes Flaked Rice .and Sugars ; whereas the 1875 X Bitter receipt pub`d
Earlier this week used Malt Extract to replace the Reserved Wort originally employed .
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 ? , The Baily family Brewing Books ;
Cared for by the nice and friendly team in Cowley ,@ The Oxfordhire History Centre ,
Based in the former St Luke`s Church on Temple Rd .
This Recipie C Edd Mather 2026
This Recipie For 24.60 Wort Litres EX Mash Tun @ 1.033.25
85 % Mash Efficiency Assumed
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
Tuesday 11 Th November 1890
Gyle No :23
Original Gravity : 1.051.25 Racking Gravity : 1.008.25 Final Gravity : 1.005
I B U : 28 A B V : 6.0 %
MALTS
U K & European Grist
Warminster Malt : 68.5 % Plumage Archer = 2.180 Kg
20.0 % Vienna Malt = 0.640 Kg
Australian Grist
Voyager Craft Malt : 68.5 % Veloria Schooner = 2.175 Kg
20.0 % Veloria Vienna = 0.635 Kg
US / Universal Grist
68.5 % Pale Ale Malt @ 4 - 7 IBC = 2.175 Kg
20.0 % Weyermann Vienna Malt = 0.635 Kg
UNIVERSAL ADJUNCTS
11.5 % Flaked Rice = 0.350 Kg
+++ 0.250 Kg Oat Hulls +++
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 : 63 c @ 0 - + 60 Minutes = 9.20 Litres
2 Nd Mash Heat : 66.5 @ + 60 - + 150 Minutes = 2.60 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 : 76 - 73 c = 17.250 Litres Allowance
AT 1.003.25 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
Add LIQUOR to 1.033.25 ;
COLLECT 24.60 Wort Litres IN the COPPER @ 1.033.25 ; CONDENSE TO 1.034 ON 24.045 Wort Litres IN Copper @ Let Off - 105 Minutes .
SUGARS
No 1 Invert 1.012.5 to 24.40 Wort Litres IN Copper @ Let Off - 40 Minutes
= ADD 0.935 Kg
COPPER & HOPS
A 1 3/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 105 Minutes
24.045 Wort Litres IN Copper @ 1.034
4 IBU French Fuggles @ 4.2 % a/a = + 9 g
ALT : Fuggles @ 5.5 % a/a = + 7 g
5 IBU East Kent Goldings @ 6.5 % a/a = + 8 g
2 Nd Hop Charge @ Let Off - 70 Minutes @ 1.038
21.215 Wort Litres IN Copper
6 IBU French Fuggles @ 4.2 % a/a = 12 g
ALT : Fuggles @ 5.5 % a/a = + 9 g
7 IBU East Kent Goldings @ 6.5 % a/a = + 10 g
At Let Off - 40 Minutes ON 19.680 Wort Litres IN Copper @ 1.040.75 ,
ADD 4.085 Litres of LIQUOR = 23.765 Wt Litres IN Copper @ 1.033.75 ;
ADD THE SUGAR PORTION = 1.046.25 in Copper
3 Rd Hop Charge @ Let Off - 25 Minutes
22.735 Wort Litres @ 1.048.25
6 IBU Goldings @ 6.0 % a/a = + 10 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
21.320 Wort Litres @ 1.051.25 AT Let Off + 50 - 60 Minutes
YEAST
Pitch with 78 ml of a LIVE YEAST @ 14 c
21.0 Wort Litres IN F V 1 @ 1.051.25
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.051.25 |
|
2 |
E |
17.25 |
1.046 |
|
3 |
M |
20 |
1.040 |
|
|
E |
20 |
1.032 |
|
4 |
M |
20.5 |
1.029 |
|
|
E |
21 |
1.023 |
|
|
11 |
20.5 |
1.017
* |
|
5 |
M |
18 |
1.014 |
|
|
E |
16.5 |
1.011 |
|
6 |
M |
16.5 |
1.009.5 |
|
|
E |
14.5 |
1.008.75 |
|
7 |
M |
13.5 |
1.008.5 |
|
|
E |
13.5 |
1.008.25 |
|
8 |
M |
13.5 |
1.008.25
** |
* = CLEAR TO 2 Nd F V = 20.700 Wort Litres
** = Rack and FINE to DRAUGHT Containers = 20.400 BEER Litres Racked Down ( Est`d )
STAND : 1 Week @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c
CELLAR : 3 WEEKS @ 10 c then Roll and Stillage .
STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 6 - 12 Hours - Q . C
Cheers All and Happy Brewing 🍻,
Edd
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