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 September 1870 when a brewing of " ENGLISH XXX "
Was undertaken at St Paul`s brewery , Possibly indicating a brew due for export to Belgium ? ,
As with it`s more humerous stablemate ; " ENGLISH XXX " 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 28.600 Wort Litres Ex MASH
IN COPPER @ 1.060.25
85 % Mash Efficiency Assumed
20.600 - 20.400 Beer Litres Racked Down ( Est`d )
" ENGLISH X X X "
Tuesday 20 Th September 1870
Gyle No : 126
Original Gravity : 1.076.5 Racking Gravity : 1.011.25 Final Gravity : 1.008
I B U : 46 A B V : 9.1 %
MALTS
Crisp Malt : 50 % Chevalier = 3.395 Kg
50 % Hana Vienna = 3.395 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 63.5 c @ 0 - + 60 = 16.450 Litres
2 Nd Mash Heat 67 c @ + 60 - + 150 = 7.880 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 @ 88 - 86 c = 30 Litres allowance
At a Gravity of 1.006.25 , STOP TAPS and Collect Wort .
WORT COLLECTION
At Collection in the Copper =
28.600 Wort Litres IN COPPER EX MASH @ 1.060.25
Then CONDENSE to 1.061 ON 28.240 Wort Litres in Copper
At Let Off - 150 Minutes
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Mins
28.240 Wort Litres @ 1.061
13 IBU Hallertau Tradition @ 3.5 % a/a = 40 g
2 Nd Hop Charge @ Let Off - 90 Mins
25.460 Wort Litres @ 1.067
13 IBU Hallertau Tradition @ 3.5 % a/a = 40 g
3 Rd Hop Charge @ Let Off - 30 Mins
22.990 Wort Litres @ 1.073.5
10 IBU Goldings @ 6.0 % a/a = 17 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 17 g
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off ,
STAND 15 Mins
BEFORE Recirculating Wort IN COPPER 15 - 20 Minutes
Then STAND 1/2 Hr BEFORE COOLING A S A P to Pitching Heat
YEAST
Pitch with 112 ml of a LIVE YEAST @ 16 c
TO 21.700 Wort Litres @ 1.076.5 IN F V
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16 |
1.076.5 |
|
2 |
M 9 |
16.5 |
1.071 |
|
|
E |
18 |
1.064 |
|
3 |
M 9 |
22 |
1.050 |
|
|
E 11 |
23 |
1.043 |
|
4 |
M 6 |
24 |
1.037
* |
|
|
E 11 |
24 |
1.034 |
|
5 |
M 4 |
24.5 |
1.028
** |
|
|
E 6 |
20 |
1.020 |
|
|
11:15 |
16.5 |
1.018 |
|
6 |
M |
16 |
1.014.25 |
|
|
E 3 |
14.75 |
1.013.25 |
|
7 |
E 11 |
13.5 |
1.011.25 |
|
8 |
M / N |
13.5 |
1.011.25
*** |
* = CLEAR TO 2 Nd F V = 21.300 Wort Litres IN F V 2
** = Light SKIM
*** = Rack to DRAUGHT VESSEL
= 20.600 - 20.400 Beer Litres Racked Down ( Approx )
STAND : 1 WEEK @ 12 - 13 c
CELLAR : 4 MONTHS @ 8 c ;
ALLOW to 10 c FOR 2 WEEKS ,
ADD FININGS and Roll then STILLAGE
STILLAGE : 10 c ONE WEEK then FULLY VENT and allow 8 - 12 Hrs before Q . C
Cheers All 🍻 , and Happy Brewing ,
Edd
No comments:
Post a Comment