How Do All ,
As a friend was kind enough to mention there was , In his view a paucity of Mild Ale receipts
On here ; I thought why not pop a historic mild recipie from Sussex up .
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 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 ) |
X MILD
Tuesday 21 St December 1875
Gyle No : 175
Original Gravity 1.052.25 Racking Gravity 1.011 Final Gravity 1.008
I B U : 22 A B V : 5.8 %
MALTS
Warminster Malt : 23.0 % Vienna Malt = 0.925 Kg
24.0 % Mild Ale Malt = 1.025 Kg
Crisp Malt : 33.0 % Hana Vienna = 1.410 Kg
20.0 % Chevalier = 0.855 Kg
MASHING
Use a Soft / Mild Ale 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 : 65 C 0 - + 60 Mins = 11.650 Litres
2 Nd Mash Heat : 67 c + 60 - + 120 Mins = 7.250 Litres
At 120 Minutes , Slowly open the mash tun valve ;
Return any cloudy Wort Over the mash until consistently Clear & Bright ,
Only then send to the Copper
SPARGING
At Clear Wort to Copper + 8 - 10 Mins
@ 79 - 76 c = 18.70 Liquor Litres Allowance
At 1.004.25 STOP TAPS and Collect Wort
WORT COLLECTION
COLLECT 26.00 Wort Litres IN COPPER @ 1.042.25
Condense to 1.043 ON 25.535 Wort Litres
IN Copper @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON HOPS
1 St Hop Charge : Let Off - 120 Minutes
25.535 Wort Litres IN Copper @ 1.043
6 IBU Brewer`s Gold @ 6.5 % a/a = +10 g
6 IBU Saazer @ 3.5 % a/a = + 16 g
2 Nd Hop Charge @ Let Off - 25 Minutes
21.970 Wort Litres IN Copper @ 1.049
10 IBU French Fuggles @ 4.2 % a/a = + 20 g
AT Let Off - 12 Minutes , ADD 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
20.510 Wort Litres @ + 60 Minutes AT 1.052.25.
YEAST
Pitch with 60 ml of a LIVE YEAST @ 15.5 c
20.20 Wort Litres IN F V 1 @ 1.052.25
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.052.25 |
|
2 |
M |
16.5 |
1.049 |
|
|
E |
18 |
1.044.25 |
|
3 |
M |
18 |
1.040 |
|
|
E |
22 |
1.032.5 |
|
4 |
M |
19.5 |
1.028 |
|
|
E 1 |
19 |
1.022
* |
|
|
E 6 |
18 |
1.014 |
|
5 |
M 8 |
16.5 |
1.012 |
|
|
E 11 |
15.5 |
1.011 |
|
6 |
M
/ N |
15 |
1.011
** |
* = CLEAR TO 2 Nd F V = 19.90 Wort Litres IN F V 2
** = RACK & STAND : 1 Week @ 13 c then cellar
CELLAR : 2 - 3 WEEKS @ 10 c then roll & stillage .
STILLAGE : 1 Week @ 10 - 12 c FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing 🍻
Edd
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