How Do All ,
Just when you thought I`d finished with the ` Bitters ` as brewed at the Brighton based
Chapman`s Black Lion Brewery , Here`s a short lived product ; Family Ale ,
Only present in the latter portion of The Brewing Book of Wm Oakly Baily 1872 - 1875
@ B 33 / A 9 / 1 .
The majority of this volume is taken up by brewings undertaken at ,
The Kingsbury Brewery in St Albans from the 9 Th October 1872 ,
Until the last entered up Gyle on New Year`s Eve 1874 .
The Baily family Brewing Books are held by the nice and friendly team in Cowley ,
At The Oxfordshire History Centre in the former St Luke`s Church on Temple Rd .
If any readers are able to support my research by allowing access to Brewing Records in
Both Corporate and , Personal Collections , Please get in touch ; I`d love to hear from you .
This Recipie C Edd Mather 2026
This Recipie For 28.500 Wort Litres EX Mash Tun @ 1.035.5
85 % Mash Efficiency Assumed
20.400 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 ) |
Family Ale
Thursday 29 Th April 1875
Gyle No : 58
Original Gravity : 1.047 Racking Gravity : 1.008 Final Gravity : 1.005
I B U : 50 A B V : 5.5 %
MALTS
Warminster Malt : 55 % Plumage - Archer = 2.165 Kg
ALT : Pale Ale Malt @ 4.5 IBC = 2.160 Kg
Crisp Malt : 45 % Chevalier = 1.770 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in
Liquor @ 1.5 " ABOVE the plates ;
1 St Mash Heat : 60 c @ 0 - + 60 Minutes = 9.550 Litres
2 Nd Mash Heat : 66.5 @ + 60 - + 150 Minutes = 4.50 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 : 81 c = 20.50 Litres Allowance
AT 1.003.5 , STOP TAPS and Collect Wort IN COPPER as Below .
WORT COLLECTION
Add LIQUOR to 1.035.5 ;
COLLECT 28.50 Wort Litres IN the COPPER @ 1.035.5 ; CONDENSE TO 1.037
ON 27.295 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
27.295 Wort Litres IN Copper @ 1.037
12 IBU Brewer`s Gold @ 6.5 % a/a = + 17 g
2 Nd Hop Charge @ Let Off - 60 Minutes
25.080 Wort Litres In Copper @ 1.040
19 IBU Goldings @ 6.0 % a/a = + 26 g
3 Rd Hop Charge @ L;et Off - 20 Minutes
22.570 Wort Litres @ 1.044
19 IBU Goldings @ 6.0 % a/a = + 24 g
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
21.030 Wort Litres @ 1.047 AT Let Off + 50 - 60 Minutes
YEAST
Pitch with 95 ml of a LIVE YEAST @ 14 c
20.700 Wort Litres IN F V 1 @ 1.047
ATTENUATION
DAY | Hour | Heat | GRAVITY |
1 | P | 14 | 1.047 |
2 | E 6 | 16.5 | 1.042 |
3 | M 7 | 17.5 | 1.040.5 |
| E 10 | 18.5 | 1.036 |
4 | M | 19.5 | 1.031 |
| E | 19.5 | 1.029 |
5 | M 8 | 19.5 | 1.026 |
| E 4 | 20 | 1.020 * |
6 | M | 16.5 | 1.014 |
| E | 16.5 | 1.008.75 ** |
8 / X | M / N | 13.5 | 1.008 *** |
* = COOL
** = COOL 3 c AND HOLD @ 13.5 c UNTIL AT 1.008 ;
ALLOW 12 Hours AT 13.5 c AT 1.008 then Rack & Fine TO DRAUGHT .
RACK & FINE : At 13.5 c AT 1.008 = 20.400 Beer Litres Racked Down ( Est`d Volume )
STAND : 1 Week @ 13.5 c / 2 - 3 Days @ 16 - 20 c then Cellar .
CELLAR : 6 WEEKS @ 8 - 10 c THEN Roll & 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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