How Do All ,
Here`s a beautifull recipie for Chapman`s X Mild Ale ;
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 , Emp[loyed 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 receipr being drawn from information in ;
The Brewing Book of H A Baily July 1888 - December 1890@ B 33 / A 11 / 2
This Recipie C Edd Mather 2026
This Recipie For 23.000 Wort Litres EX Mash Tun @ 1.036.25
85 % Mash Efficiency Assumed
Maximum Wort Volume @ 25.775 Wt / Litres @ 1.033 + Sacch 2 = 1.043.5
20.70 - 20.40 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 |
X MILD ALE
Friday 4 Th July 1890
Gyle No : 163
Original Gravity : 1.051 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 24 A B V : 5.6 %
MALTS
Warminster Malt : 60 % Plumage Archer = 1.945 Kg
20 % Vienna Malt = 0.650 Kg
Crisp Malt : 20 % Scottish Ale Malt = 0.645 Kg
U S Universal Grist
60 % Pale Ale @ 4 - 7 IBC = 1.945 Kg
20 % Weyermann Vienna Malt = 0.650 Kg
20 % Pale Ale @ 6 - 9 IBC = 0.645 Kg
MASHING
Use a Mild Ale Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Minutes BEFORE Mashing In as below ;
ENSURE the LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63 c @ 0 + 60 Mins = 6.970 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 3.150 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 1 : 76 - 74 c = 4.560 Litres Allowance
Sparge 2 : 72 c = 6.50 Litres Allowance
Sparge 3 : 67 c = 6.50 Litres Allowance
AT 1.003.75 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
COLLECT 23.000 Wort Litres IN the COPPER @ 1.036.25 ;
Add LIQUOR = + 1.345 Litres = 24.345 Wort Litres @ 1.034.25 ,
ADD 1 St Sugars Charge = 1.036.25
CONDENSE TO 1.037 ON
23.840 Wort Litres IN Copper @ Let Off - 135 Minutes .
SUGARS
1 St Sugar Charge
1.002 No 2 Invert = 0.155 Kg
TO 24.345 Wort Litres IN COPPER @ 1.034.25
2 Nd Sugar Charge
1.010.5 No 2 Invert = + 0.850 Kg
25.775 Wort Litres IN Copper @ 1.033
COPPER & HOPS
A 2 1/4 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 135 Minutes
23.840 Wort Litres IN Copper @ 1.037
3 IBU Brewer`s Gold @ 6.5 % = 5 g
5 IBU Goldings @ 6.0 % = 8 g
5 IBU Hallertau Heresbrucker @ 3.5 % = 13 g
AT LET OFF - 65 Minutes @ 1.044
19.330 Wort Litres IN Copper @ 1.044
ADD 6.445 Litres of LIQUOR
= 225.775 Wort Litres IN COPPER @ 1.033
ADD 2 Nd SUGAR CHARGE
= 25.775 Wort Litres @ 1.043.5 IN COPPER
2 Nd Hop Charge @ Let Off - 25 Minutes
17.440 Wort Litres IN Copper @ 1.047.5
11 IBU French Fuggles @ 4.2 % a/a = 22 g
ALT : 17 g Fuggles @ 5.5 % a/a
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
21.680 Wort Litres @ 1.051 AT Let Off + 50 - 60 Minutes
YEAST
Pitch with 65 ml of a LIVE YEAST @ 15 c
19.70 Wort Litres IN F V 1 @ 1.068.5
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
15 |
1.051 |
|
2 |
E 6 |
16.5 |
1.049 |
|
3 |
M 10 |
18.5 |
1.045 |
|
|
E 10 |
21 |
1.040 |
|
4 |
M 7 |
21 |
1.035 |
|
|
E |
22 |
1.024 * |
|
5 |
M 8 |
18.5 |
1.018 |
|
|
E 4 |
16.5 |
1.013.5 |
|
6 |
M |
14.5 |
1.011.75 |
|
|
E |
13.5 |
1.011 |
|
7 |
M
/ N |
13.5 |
1.011
** |
* = Drop to 2 Nd F V = 21.00 Wort Litres IN F V 2
** = Rack & FINE to DRAUGHT VESSEL = 20.70 - 20.40 BEER Litres Racked Down
STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 4 - 6 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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