How Do All ,
Today`s beery delight is drawn from the ( qv Pupil`s ? ) brewing books of Charles Collard ;
Later Head Brewer of Barclay , Perkins & Co Ltd of Southwark .
The notebooks reflect his and the brewings of others ;
At the relatively obscure St Paul`s Brewery in Bedford from late 1869 to 1871 ;
Though in the earliest of the 2 books ,there are a number of brewings at Jarvis`s and ,
Piggott`s breweries , both in Bedford .
Today`s recipe is from July 1870 when a brewing of " BELGIAN X " by Charles Collard
Was undertaken at St Paul`s brewery , Possibly indicating a brew due for export to Belgium ? ,
As with it`s more substantial stablemate " ENGLISH XXX " This brew only occurs ONCE
In the brace of Charles Collard`s Pupil Brewer`s Books to have survived in a Public Archive .
The Brewing Books of Charles Collard form part of the Barclay , Perkins & Co Archives ,
Cared for by the ever helpfull folks at The London Metropolitan Archives on Nothampton Rd ;
Brewing Book of Chas Collard 1869 - 1870 @ ACC 2305 / 01 / 1252
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 recipe C Edd Mather 2026
St Paul`s Brewery
St Paul`s Sq
Bedford
This recipe for 22.500 Wort Litres Ex MASH
IN COPPER @ 1.038.5
85 % Mash Efficiency Assumed
31.500 Wort Litres @ 1.027.5 Maximum Wort Volume
20.400 Beer Litres Racked Down ( Est`d )
" BELGIAN X "
Thursday 28 Th July 1870
Gyle No : 160
Original Gravity : 1.055.5 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 16 A B V : 6.1 %
MALTS
Crisp Malt : 100 % Chevalier = 3.370 Kg
MASHING
USE A Mild Ale / Soft Liquor
Thoroughly warm the mash tun with Liquor
@ 95 c - 10 Mins before mashing in
1 St Mash Heat 63 c @ 0 - + 60 = 10.330 Litres
2 Nd Mash Heat 67 c @ + 60 - + 150 = 6.20 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any cloudy 1 st runnings
OVER the mash until consistently clear and bright ;
Then send to the Copper and begin collection .
SPARGING
At Clear Wort to the Copper + 5 - 10 Mins
SPARGE @ 80 c = 12.0 Litres allowance
At a Gravity of 1.004 , STOP TAPS and Collect Wort .
WORT COLLECTION
At Collection in the Copper =
22.500 Wort Litres IN COPPER EX MASH @ 1.038.5
ADD 9.0 Litres of LIQUOR
31.500 Wort Litres IN COPPER @ 1.027.5 & ADD SUGARS
ADD 1.010 Of INVERT CANDIED CANE = + 0.990 Kg
31.500 Wort Litres IN Copper @ 1.037.5
Then CONDENSE to 1.038.5 ON 30.660 Wort Litres in Copper
At Let Off - 135 Minutes
COPPER
A 2 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Mins
1 St Hop Charge : To 30.660 Wort Litres @ 1.038.5
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 18 g
AT Let Off - 70 Minutes ON 25.480 Wort Litres IN COPPER @ 1.045
ADD THE 2 Nd Sugar Charge
1.002.5 Invert Candy Cane = + 0.200 Kg
2 Nd Hop Charge @ Let Off - 30 Mins
2 Nd Hop Charge : To 27.280 Wort Litres @ 1.052.5
10 IBU Striesselspalt / Saazer Type @ 3.5 % a/a = 24 g
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off ,
STAND 15 Mins
BEFORE Recirculating Wort IN COPPER 15 Minutes
Then STAND 1/2 Hr BEFORE COOLING A S A P to Pitching Heat
YEAST
Pitch with 100 ml of a LIVE YEAST @ 14 c
TO 21.100 Wort Litres @ 1.055.5 IN F V
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.055.5 |
|
2 |
M |
17.5 |
1.050 |
|
|
E 6 |
18.5 |
1.044.5 |
|
3 |
M 6 |
21.5 |
1.035 |
|
|
11 |
22.5 |
1.022
* |
|
|
E 11 |
23.5 |
1.017
** |
|
4 |
M 6 |
18 |
1.015.5 |
|
|
E 11 |
16.5 |
1.014 |
|
5 |
M 11 |
16 |
1.013.25 |
|
|
E 11 |
13.5 |
1.012.25 |
|
6 |
E 11 |
13.5 |
1.012 |
|
7 |
M
/ N |
13.5 |
1.012
*** |
* & ** = SKIM
*** = Rack to DRAUGHT VESSEL = 20.400 Beer Litres Racked Down ( Approx )
STAND : 1 WEEK @ 12 - 13 c / 2 Days @ 16 - 20 c
CELLAR : 6 Weeks @ 6 - 8 c ;
ALLOW to 10 c FOR 1 WEEK , + FININGS and Roll then STILLAGE
STILLAGE : 10 c ONE WEEK then FULLY VENT and allow 6 - 8 Hrs before Q . C
Cheers All 🍻 , and Happy Brewing ,
Edd
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