I can hear Mike's groans. Yet more homebrewing shit. But, after the responses to my questions posting more recipes, it genuinely is by popular demand.
Barclay Perkins EI seems a good place to start, seeing as how I've already mentioned it this week. And one of you requested it specifically. This recipe is a sort of test. Mostly of my ability to rescale the details from a brewing log. Let's put the change in scale into perspective. The original batch was 1,451 barrels. Being honest, I'm not sure if the water volumes are correct. Feel free to pick holes in any aspect of the recipe.
[I've corrected the temperature of the 3rd mash which was incorrect in the intial version of this post.]
There are several details missing from the original log: mashing times, boil time, hop additions. I've made an educated guess on what these were likely to have been, based on brewing manuals of the period.
Hitchcock suggested beginning with a relatively low temperature for the first mash, 160 to 163º F, "the object being to go so low as to prevent acidity in the wort". The mash was left to stand between 1.5 to two hours, depending on the weather. The hotter it was, the shorter the time stood. (Source: "A Practical Treatise on Brewing" by Thomas Hitchcock, London, 1842, page 47.)
The second mash was at 170 to 178º F, again left to stand for 1.5 to 2 hours. The third mash was at 184 to 186º F, left to stand for 45 minutes. (Source: "A Practical Treatise on Brewing" by Thomas Hitchcock, London, 1842, page 47.)
Barclay Perkins were still mashing their Porters three times in 1849, though the process varied for different beers. TT, their standard Porter was mashed twice, then sparged once. The strong Stouts BSt and IBSt were mashed 3 times and sparge 3 times. The others, EI, Hhd and FSt were mashed three times and sparged once or twice for a return wort.
Roberts recommended splitting the hops into two equal halves, adding the first to the wort at the start of the boil, the second after forty minutes. In total, the wort was boiled briskly for 65 minutes. (Source: "The British Wine-Maker and Domestic Brewer" by WH Roberts, Edinburgh, 1835 page 281.)
As I said before, feel free to comment on the recipe. I don't really know what I'm doing. Any help will be much appreciated.
The Making of a Fresh Hop Ale - Continuing with the discussion of fresh hops, and delving into the archives again, here are excerpts from a connected pair of posts from 2013. I'm repostin...
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