How Do All ,
Today`s libation receipt is from the brewery of Chapman & Co in Brighton ;
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
This Recipie C Edd Mather 2026
This Recipie For 28.000 Wort Litres EX Mash Tun @ 1.030.5
85 % Mash Efficiency Assumed
19.800 - 19.600 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 ) |
A . K
Friday 21 St December 1890
Gyle No : 30
Original Gravity : 1.046 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 48 A B V : 5.2 %
MALTS
Warminster Malt : 60 % Plumage Archer = 1.995 Kg
Crisp Malt : 40 % Chevalier = 1.330 Kg
MASHING
Use a Pale Ale Type Liquor ,
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes before mashing in ; Liquor 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 62 c = 7.150 Litres @ 0 - + 60 Minutes
2 St Mash Heat : 66.5 c = 1.830 Litres @ + 60 - + 120 Minutes
3 Rd Mash Heat : 67 c = 2.670 Litres @ + 120 - + 150 Minutes
At 150 Minutes ,
Slowly open the mash tun valve;
RETURN Cloudy Wort OVER the mash until Clear & Bright ,
Then Send to the Copper and Begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 8 - 12 Minutes
1 St Sparge : At 78 c = 8.050 Litres
2 Nd Sparge : At 72 c = 8.10 Litres Allowance
At 1.003 , STOP TAPS and Collect Wort IN Copper
WORT COLLECTION
ADD Liquor to 1.030.5 ON 28.00 Wort Litres IN COPPER ;
Condense to 1.031.5 ON 27.080 Wort Litres IN Copper
COPPER & HOPS
A 3 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 180 Minutes
27.080 Wort Litres @ 1.031.5
29 IBU Fuggles @ 5.5 % a/a = + 44 g
AT Let Off - 45 Minutes @ 1.046 ON 14.615 Wt Litres
ADD 8.975 Litres of LIQUOR = 23.590 Wort Litres
ADD 1.012.5 No 2 Invert = + 0.910 Kg = 1.041
2 Nd Hop Charge @ Let Off - 25 Minutes
22.440 Wort Litres @ 1.043
19 IBU Goldings @ 6.0 % a/.a = + 24 g
At Let Off - 12 Minutes , ADD Copper Finings
STAND 1/4 Hour @ Let Off then Stand 1/2 - 3/4 Hour ,
COOL A S A P to Pitching Heat
YEAST
Pitch 140 ml of a LIVE YEAST @ 14 c
20.050 Wort Litres IN F V 1 @ 1.046
ATTENUATION
|
DAY
|
Hr
|
Ht
|
GRAVITY
|
|
1
|
P
|
15
|
1.046 *
|
|
2
|
E
5
|
18
|
1.040.5
|
|
3
|
M
6
|
19
|
1.036
|
|
|
E 11
|
19.5
|
1.030
|
|
4
|
M 6
|
19
|
1.026
**
|
|
|
E 11
|
20
|
1.021
|
|
5
|
M
9
|
21
|
1.014
***
|
|
|
E 3
|
18
|
1.011.5
|
|
|
E 11
|
16
|
1.010.75
|
|
6
|
M 6
|
16
|
1.009.75
|
|
|
E 6
|
13.5
|
1.009.25
|
|
7
|
E 11
|
13.5
|
1.009
|
|
8
|
M
/ N
|
13.5
|
1.009
R/Dn
|
* * SKIM
*** COOL
RACKING : Rack & Fine to DRAUGHT Vessel = 19.90 - 19.70 Beer Litres ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c
MATURATION : Mature for 3 WEEKS @ 8 - 10 c then Roll & Stillage .
STILLAGE : 1 WEEK @ 10 c ; FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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