How Do All ,
Today`s cerevesian delight is the Pale Family Ale of Hodgson`s ;
It`s from the Hodgson Brothers 1886 Gyle Book January - April 1886 @ ACC 2305 / 59 / 002 ,
Cared for by the friendly team at The London Archives .
I hope you all enjoy today`s recipe; if you can assist research with details of other historic Surrey
brewing records in private collections, I`d be gratefull for access ;
If you`re able to assist , please get in touch with me at : beerhistorybloke@gmail.com
This recipe C Edd Mather 2026
This recipe for 27.50 Wort Litres FROM the MASH @ 1.048.25
85 % Mash Efficiency Assumed
Hodgson`s Kingston Brewery Co Ltd
The Brewery
Brook St
Kingston upon Tames
Surrey
 |
| Label Photo from the B H S Webpage on Hodgson`s Kingston Brewery Co Ltd |
Pale Family Ale
16 Th January 1886
Gyle No : 11
Original Gravity : 1.058.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 50 A B V : 6.4 %
MALTS
Crisp Malt : Chevalier = 5.160 Kg
MASHING
Use a Pale Ale type Liquor ;
Thoroughly Pre Warm the mash tun ;
Liquor @ 95 c - 10 Mins BEFORE mashing in @ 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 65 c @ 0 - + 45 Minutes = 12.60 Litres
2 Nd Mash Heat : 67 c @ + 45 - + 135 Minutes = 3.0 Litres
At 135 Minutes , slowly open the mash tun valve ;
Return any Cloudy Wort OVER the mash until Clear & Bright ,
Only then send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;
79 - 73 c = 26.0 Liquor Litres Allowance .
At 1.005 stop taps and Collect Wort In Copper @ 1.048.25;
ADD Liquor where required = 27.50 Wort Litres IN COPPER @ 1.048.25 ,
Condense to 1.049 ON 27.070 Wort Litres IN Copper @ Let Off - 90 Minutes .
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 90 Minutes
27.670 Wort Litres @ 1.049
20 IBU Brewer`s Gold @ 6.5 % a/a = 28 g
2 Nd Hop Charge @ Let Off - 55 Minutes
25.410 Wort Litres @ 1.052
21 IBU Goldings @ 6.0 % a/a = 32 g
3 Rd Hop Charge @ Let Off - 25 Minutes
23.70 Wort Litres @ 1.055.25
9 IBU Brewer`s Gold @ 6.5 % a/a = 13 g
At Let Off - 12 Minutes , ADD the Copper Finings ;
Stand 1/4 Hour @ Let Off then Recirculate IN Copper 15 - 20 Minutes ,
STAND 30 - 45 Minutes , COOL A S A P to Pitching Heat .
22.305 Wort Litres @ 1.058.5 @ Let Off + 60 Minutes
YEAST
Pitch with 140 ml of a LIVE YEAST @ 15 c
22.0 Wort Litres IN F V 1 @ 1.058.5
ATTENUATION
|
DAY
|
Hour
|
Heat
|
GRAVITY
|
|
1 |
P |
15.5 |
1.058.5 |
|
2 |
M |
16.5 |
1.052 |
|
|
E |
18.5 |
1.043 |
|
3 |
M 4 |
19 |
1.037 |
|
|
E 4 |
20 |
1.032
* |
|
|
E 11 |
19.5 |
1.026 |
|
4 |
M |
16.5 |
1.018.5 |
|
|
E |
14.5 |
1.014 |
|
5 |
E 11 |
13.5 |
1.013 |
|
6 |
M
/ N |
13.5 |
1.013 ** |
* = Clear to 2 nD f v = 21.70 Wort Litres IN F V 2
** = Rack & Fine to DRAUGHT Vessels = 21.400 BEER Litres Racked Down ( Est`d )
STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 8 - 6 Weeks @ 10 c then ROLL & STILLAGE as below .
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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