BeerHistoryBloke

Friday, 27 February 2026

CHAPMAN & Co , BRIGHTON : X BITTER 1875

How Do All ,

After a recent yarn over the blower with a mate about the variance between a Mild Ale

And , Bitter Beer ; I thought why not illustrate the use of attenuation and minor Tun Grist variations

To alter the intrinsic nature of a Beer in Production .

As with my other posts on Chapman`s , this receipt is from the Brighton brewery whose

Founder met a very sad end In one of his own containers , that is if the urban legends / myths

Are to be believed !!

The source of today`s Cerevesian delight ? ,

It`s from the Brewing Books of a member of the Baily family , whilst he was either a Pupil Brewer or ,

Employed as Eg : 2 Nd Brewer at Chapman`s Black Lion Brewery in Brighton ,

In the latst quarter of the 19 Th Century .

The Baily family Brewing Books are held by the nice and friendly team in Cowley ,

At The Oxfordhire History Centre in the former St Luke`s Church on Temple Rd ;

This Recipie C Edd Mather 2026

This Recipie For 19.500 Wort Litres EX Mash Tun @ 1.050.25

85 % Mash Efficiency Assumed

20.50 - 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 )

X BITTER

28 Th August 1875

Gyle No : 122

Original Gravity : 1.055 Racking Gravity : 1.007.25 Final Gravity : 1.004

I B U : 26 A B V : 6.6 %

MALTS

Crisp Malt : 54.25 % Chevalier = 2.070 Kg

Warminster Malt : 45.75 % Mild Ale Malt = 1.745 Kg

ALT : Thos Fawcett : Mild Ale Malt

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 : 64 c @ 0 - + 60 Minutes = 10.250 Litres

2 Nd Mash Heat : 66.5 @ + 60 - + 150 Minutes = 6.20 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 : 78 - 74 - 71 c = 15.30 Litres Allowance

AT 1.005.25 , STOP TAPS and Collect Wort IN COPPER as Below .

WORT COLLECTION

Add LIQUOR to 1.050.25 ;

COLLECT 19.50 Wort Litres IN the COPPER @ 1.050.25 ; CONDENSE TO 1.051 ON 19.205 Wort Litres IN Copper @ Let Off - 135 Minutes .

SUGARS

1.009 Malt Extract to 24.920 Wort Litres IN Copper @ Let Off - 60 Minutes

+ 0.750 Kg

COPPER & HOPS

A 1 3/4 Hour boil ON HOPS ;

1 St Hop Charge @ Let Off - 105 Minutes

19.205 Wort Litres IN Copper @ 1.051

12 IBU French Fuggles @ 4.2 % a/a = + 20 g

ALT : Fuggles @ 5.5 % a/a = + 16 g

AT LET OFF - 60 Minutes @ 1.055.5

17.510 Wort Litres IN Copper

ADD 7.410 Litres of LIQUOR

24.920 Wort Litres IN COPPER @ 1.039

ADD the Malt Extract

= 24.920 Wort Litres @ 1.048 IN COPPER

2 Nd Hop Charge @ Let Off - 20 Minutes

22.710 Wort Litres In Copper @ 1.052.25

14 IBU Goldings @ 6.0 % a/a = + 20 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

21.515 Wort Litres @ 1.055 AT Let Off + 50 - 60 Minutes

YEAST

Pitch with 74 ml of a LIVE YEAST @ 14 c

21.20 Wort Litres IN F V 1 @ 1.055

ATTENUATION

DAY	Hour	Heat	GRAVITY
1	P	14	1.055
2	E 6	16.5	1.051
3	M 7	17.5	1.048
	E 10	19.5	1.040
4	M	20	1.032.75 *
	E	19.5	1.024
5	M 8	16.5	1.015
	E 4	16.5	1.011
6	M	16.5	1.009.5
	E	13.5	1.008 **
8	M / N	13.5	1.007.25 ***

* = Drop to 2 Nd F V = 20.80 Wort Litres IN F V 2

** = Hold @ 13.5 c UNTIL @ 1.007.25

*** = Rack & FINE to DRAUGHT VESSEL = 20.50 - 20.40 BEER Litres Racked Down

STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c

CELLAR : 4 Weeks @ 10 c THEN Roll Well ;

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C

Cheers All 🍻; Happy Brewing ,

Edd

Wednesday, 25 February 2026

CHAPMAN & CO , BRIGHTON : X MILD ALE 1890

How Do All ,

Here`s a beautifull recipie for Chapman`s X Mild Ale ;

The source of this Cerevesian festive delight ? , It`s from the Brewing Books of H A Baily ,

Whilst he was either a Pupil Brewer or , Emp[loyed as Eg : 2 Nd Brewer at Chapman`s

Black Lion Brewery in Brighton in the latst quarter of the 19 Th Century .

The Baily family Brewing Books are held by the nice and friendly team in Cowley ,

At The Oxfordhire History Centre in the former St Luke`s Church on Temple Rd ;

This receipr being drawn from information in ;

The Brewing Book of H A Baily July 1888 - December 1890@ B 33 / A 11 / 2

This Recipie C Edd Mather 2026

This Recipie For 23.000 Wort Litres EX Mash Tun @ 1.036.25

85 % Mash Efficiency Assumed

Maximum Wort Volume @ 25.775 Wt / Litres @ 1.033 + Sacch 2 = 1.043.5

20.70 - 20.40 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

X MILD ALE

Friday 4 Th July 1890

Gyle No : 163

Original Gravity : 1.051 Racking Gravity : 1.011 Final Gravity : 1.008

I B U : 24 A B V : 5.6 %

MALTS

Warminster Malt : 60 % Plumage Archer = 1.945 Kg

20 % Vienna Malt = 0.650 Kg

Crisp Malt : 20 % Scottish Ale Malt = 0.645 Kg

U S Universal Grist

60 % Pale Ale @ 4 - 7 IBC = 1.945 Kg

20 % Weyermann Vienna Malt = 0.650 Kg

20 % Pale Ale @ 6 - 9 IBC = 0.645 Kg

MASHING

Use a Mild Ale Liquor ,

Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c

- 10 Minutes BEFORE Mashing In as below ;

ENSURE the LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 63 c @ 0 + 60 Mins = 6.970 Litres

2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 3.150 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 1 : 76 - 74 c = 4.560 Litres Allowance

Sparge 2 : 72 c = 6.50 Litres Allowance

Sparge 3 : 67 c = 6.50 Litres Allowance

AT 1.003.75 , STOP TAPS and Collect Wort IN COPPER as Below .

WORT COLLECTION

COLLECT 23.000 Wort Litres IN the COPPER @ 1.036.25 ;

Add LIQUOR = + 1.345 Litres = 24.345 Wort Litres @ 1.034.25 ,

ADD 1 St Sugars Charge = 1.036.25

CONDENSE TO 1.037 ON

23.840 Wort Litres IN Copper @ Let Off - 135 Minutes .

SUGARS

1 St Sugar Charge

1.002 No 2 Invert = 0.155 Kg

TO 24.345 Wort Litres IN COPPER @ 1.034.25

2 Nd Sugar Charge

1.010.5 No 2 Invert = + 0.850 Kg

25.775 Wort Litres IN Copper @ 1.033

COPPER & HOPS

A 2 1/4 Hour boil ON HOPS ;

1 St Hop Charge @ Let Off - 135 Minutes

23.840 Wort Litres IN Copper @ 1.037

3 IBU Brewer`s Gold @ 6.5 % = 5 g

5 IBU Goldings @ 6.0 % = 8 g

5 IBU Hallertau Heresbrucker @ 3.5 % = 13 g

AT LET OFF - 65 Minutes @ 1.044

19.330 Wort Litres IN Copper @ 1.044

ADD 6.445 Litres of LIQUOR

= 225.775 Wort Litres IN COPPER @ 1.033

ADD 2 Nd SUGAR CHARGE

= 25.775 Wort Litres @ 1.043.5 IN COPPER

2 Nd Hop Charge @ Let Off - 25 Minutes

17.440 Wort Litres IN Copper @ 1.047.5

11 IBU French Fuggles @ 4.2 % a/a = 22 g

ALT : 17 g Fuggles @ 5.5 % a/a

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

21.680 Wort Litres @ 1.051 AT Let Off + 50 - 60 Minutes

YEAST

Pitch with 65 ml of a LIVE YEAST @ 15 c

19.70 Wort Litres IN F V 1 @ 1.068.5

ATTENUATION

DAY	Hour	Heat	GRAVITY
1	P	15	1.051
2	E 6	16.5	1.049
3	M 10	18.5	1.045
	E 10	21	1.040
4	M 7	21	1.035
	E	22	1.024 *
5	M 8	18.5	1.018
	E 4	16.5	1.013.5
6	M	14.5	1.011.75
	E	13.5	1.011
7	M / N	13.5	1.011 **

* = Drop to 2 Nd F V = 21.00 Wort Litres IN F V 2

** = Rack & FINE to DRAUGHT VESSEL = 20.70 - 20.40 BEER Litres Racked Down

STAND : 1 Week @ 13 c / 2 - 3 DAYS @ 16 - 19 c

CELLAR : 4 - 6 Weeks @ 10 c THEN Roll Well ;

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C

Cheers All 🍻; Happy Brewing ,

Edd

Monday, 23 February 2026

COURAGE & CO : X MILD ALE 1858

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 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