How Do All ,
Today`s beery delight is drawn from the basic information given in the source named below .
Unhapilly , the Diary of Brewing for 1858 doesn`t contain any attenuation or , Pitching
And Attenuation details , so I`ve used both research and period records to approximate what ,
I believe would have been the ` Missing Link ` in re the fine details .
The information is drawn from the Courage Diary of Brewing 1858 @ ACC 2305 / 08 / 274 ,
Part of the Barclay, Perkins /Courage & associated companies archive ,
Cared for by the ever helpfull team on Northampton Rd at The London Archives .
If readers want to know more about the beers brewed in 1858 , take a look at my post
On the general history of the company and the beers in the 1858 Brewing Diary ,
Published : 14 / 02 / 2024 .
Without further to do , Here`s the recipie !! ;
This Recipie & Atrticle C Edd Mather 2026
Courage & Co
The Anchor Brewery
Horsleydown
Southwark
London
 |
| Courage`s Anchor Brewhouse Photo; Ex Brewery History Society Webpage on Courage & Co |
ALE X
Friday 31 St December 1858
Original Gravity : 1.065 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 44 A B V : 7.3 %
MALT
Crisp Malt : 65.0 % Hana Vienna = 3.565 Kg
35.0 % Chevalier = 1.920 Kg
MASHING
Use a Soft / London 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 : 64.5 c @ 0 - + 60 Mins = 13.250 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 105 Mins = 3.210 Litres
3 Rd Mash Heat : 67.5 c @ + 105 - + 150 Mins = 5.90 Litres
At 150 Minutes , Slowly open the mash tun valve ;
Return any Cloudy 1 St runnings OVER the mash until Consistently clear & bright ,
Only then send to the Copper and begin Wort Collection .
SPARGING
Sparge @ Clear Wort to the Copper + 8 - 10 Minutes
@ 82 - 80 - 74 c = 26.150 Litres Allowance
AT 1.005.5 , Stop Taps and Collect Wort IN Copper as below .
WORT COLLECTION
ADD Liquor wher required = 26.50Wort Litres IN COPPER @ 1.053.25
Condense to 26.125 Wort Litres @ 1.054 AT Let Off - 105 Minutes .
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 105 Minutes
26.370 Wort Litres @ 1.054
10 IBU Brewer`s Gold @ 6.5 % a/a = 16 g
2 Nd Hop Charge @ Let Off - 75 Minutes
23.925 Wort Litres @ 1.059
12 IBU Goldings @ 6 % a/a = 20 g
8 IBU French Fuggles @ 4.2 % a/a = 19 g
3 Rd Hop Charge @ Let Off - 25 Minutes
22.40 Wort Litres @ 1.062
14 IBU Goldings @ 6 % a/a = 22 g
At Let Off - 12 Minutes , ADD the Copper Finings
STAND 1/4 Hour at Let Off ,
Recirculate Wort IN Copper 15 - 20 Minutes
Stand 1/2 Hr , then COOL A S A P to Pitching Heat
21.325 Wort Litres IN Copper @ Let Off + 60 Minutes AT 1.065
YEAST
Pitch with 85 ml of a LIVE YEAST @ 16 c
21.0 Wort Litres IN F V 1 @ 1.065
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
15 |
1.065 |
|
2 |
M |
16.5 |
1.063.25 |
|
|
E |
18 |
1.060 |
|
3 |
M |
19.5 |
1.055 |
|
|
E |
19.5 |
1.049 |
|
4 |
M |
19.5 |
1.044 |
|
|
E |
21 |
1.038 |
|
5 |
M |
20 |
1.033
* |
|
|
E |
18.5 |
1.026.75 |
|
6 |
M |
18 |
1.016.75 |
|
|
E |
16.5 |
1.012.5 |
|
7 |
E 11 |
14.5 |
1.012 |
|
8 |
M
/ N |
13.5 |
1.012 ** |
* = Drop to 2 Nd F V = 20.70 Wort Litres IN F V 2
** = Rack to DRAUGHT Vessel = 20.40 BEER Litres Racked Down ( Est`d )
STAND : 1 WEEK @ 12 - 13 c
CELLAR : 2 Months @ 8 c , ADD Finings and Roll Well ; stand 1 WEEK @ 12 c ,
Re Roll and Stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing 🍻,
Edd
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