Saturday, 18 May 2019

CLARKSON`S OLD BREWERY ; BARNSLEY BEST BITTER 1956

Tennant Brothers Ltd
Exchange Brewery 
Bridge St 
Sheffield
Yorkshire

This beer was brewed by Tennant Bros shortly after their takeover of Clarkson`s in 1956 , and was only brewed for a short time before dissapearingfrom the brewing records later on .

BREW DATE :                                                                 5 Th November 1956
                Original Gravity :1.037.5    Racking Gravity :1.007.75     Final Gravity : 1.005.5 
                  
                                                         IBU: 32                           A B V : 4  % 
                                                        
                                                                         MALT                                    

Marris Otter Pale Ale                 35..75 %           Pale Ale               17 %
Mild Ale Malt                             43.25 %            Flaked Maize          4 %
                                                    
                                                                      SUGARS

Malt Extract                    1.5 %    = 1.000.56                 No 1 Block Invert    4  % = 1.001.5 
No 2 Block Invert           7.25 %  = 1.002.75 ( R + )     Lactose  @ .17 g per Litre
                                                                                              Lactose@ Let off - 5 
                                                    MASHING & SPARGING

Liquor Profile : Light Burtonisation  ; 
Thoroughly warm the mash tun with VERY HOT liquor before mashing in as follows , 
The mash temperature should , be 63.5 C at the ratio of  2.635 L/Kg , and for a Two hour mash ,  then raise the temperature to 66.5 C at  1.455 L/Kg at the + 120 minute mark , and allow a 35 minute stand and  slowly open the M/T Tap at + 155 Minutes @ Taps  then return any turbid 1 St runnings over the top of the mash until a BRIGHT AND CLEAR WORT is flowing with consistency , then cast to the copper . 
SPARGING : At Taps + 5 - 10 ( Clear Wort Point) @ 74 C @ 3.000 L/Kg , until the last runnings @ 1.003.5 - 1.002.75 
To produce X Litres of Liquor @ : 1.038 
                                                                            COPPER 
Liquor back in the copper as required with Boiled treated Liquor , and do not oversparge .
 A 2 hour boil , 1St Charge @ Let Off - 90 @ 1.041 , Second Charge @ Let Off - 65 @ 1.045               3 Rd @ Let off - 20 . Liquor Back  Minutes .add the copper finings (12 – 15 g) @ Let Off - 10 Mins; then at Let Off , stand the copper 1/2 hour before cooling to pitching heat and sending to the F.V 
                                                                            HOPS     
1 St    Charge :  French Fuggles  12  IBU 
2 Nd  Charge  : Goldings            10  IBU
3 Rd  Charge  : French Fuggles 5 IBU , Goldings 5 IBU                  
Racking Hops : 4 g (Max) of French Fuggles , 4 g Goldings 
                                              
                                                                     YEAST                                                                               Pitch with 3.25 g Per Barrel Litre @ 15 C  and allow up to a top heat of 19.5 C before bringing down to 17.75 C , rouse 12 hours after pitching and at every 8 hours until 1.010 . Then reduce to 14.5 C over 1 day , and send to a settler at 1.009  , Prime up with as below @ P.G + 1.000.5 , and allow X days rest 14 C for two days prior to racking .
                                                       PRIMING  , RACKING ETC 
 Candy Sugar @ 2.65 % of O.G  Dextrose Monohydrate @ 2.65 % of OG  (@ 1.038 ) 
Caramel     @ 1 g/l Make up the primings , and add them to the F.V @ 1.005.5 , bringing up to racking gravity + ½ a degree , and allow say 12 - 24 hours @ 14 C with the primings in before transferring to a barrel and adding the Racking Hops as above, and stand for three days before maturing for 1.5 weeks @ 12 C , add the barrel finings and roll well . Stillage for 1 week before  Tapping & Venting / releasing excess pressure , allow to develop for 24 - 36 hours before Q.C .

Cheers All & Happy Mashing ,
Edd The Brew 

Label Photos courtesy of The Labologists Society .                         


Tuesday, 14 May 2019

PETER WALKER & SONS : P . A (Pale Ale ) 1895

Peter Walker & Sons ( Warrington & Burton ) Ltd
The Brewery
Dallam Lane
Warington
Lancashire

                                                                    PALE  ALE  
                                                  Wednesday 30 Th January 1895
                                                                 Brew No  :   269


Original Gravity:1.056.25 Racking Gravity:1.012 Final Gravity:1.009 I B U:54  A B V:6.75 - 7 %

                                                                    MALT
Chevalier Pale Ale Malt                                                                    42  %
Plumage Archer Pale Ale Malt                                                          23  %
Irish Ale Malt /  Barrett`s / Joe White Pale Ale @ 6.5 ebc               20  %
Amber Malt                                                                                          5  %
Flaked Maize                                                                                      10  %


                                                                 MASHING 
A Burton On Trent Liquor Profile .
Thoroughly warm the mash tun with Boiling Liquor prior to mashing in , to 1 - 1.5 " above the plates/ filter bed , then mash in as follows .
1  St Mash Heat : 65.5 c @ Goods In - + 120 Minutes @ 2.195 L/kg
2 Nd Mash Heat : 70 c    @ + 120 Minutes - + 165 Mins @ 2.490 L/kg
3 Rd Mash Heat : 70 c    @  + 165 - + 195 @ 1.950 L/kg
At Taps ( + 195 Minutes ) , slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper.

To Produce X Litres of Wort ( See Copper Notes )
                                                                   SUGARS
Glucose                                                                             17  % = as follows ;
( See Copper Notes ) : Glucose 1.009.5 @ Let Off - 35
The Next addition should be at Let off - 8 - 5 Minutes = 1.009.5


                                                                   COPPER
At the staet of the boil , adjust the gravity of Wort in the copper to 1.034 , then a  2 1/2 Hour boil , Hops Charged thus : 1 St : @ L/off - 120 , 2 Nd : @ L/off - 80 , 3 Rd : @ L/off - 30 - 25 Mins.
At Let off - 35 , liquor back to 1.042 and add the 1 St Sugar charge to bring up to 1.051.5 , then add the 3 Rd Hops . At Let Off - 15 , Liquor Back to 1.045 and add the copper finings at L/off - 10 Mins , then the final sugar charge @ L/off - 8 - 5 mins .  Stand the copper 1/2 hour at let off before cooling to pitching heat and casting Hop Back for a Half Hour stand , then send to the Fermenting Vessel .

                                                                    HOPS 
First Charge : AGED / STALE HOPS @ 3 % a/a Max
East Kent Goldings  4 , Brewer`s Gold 3 IBU   @ 1.036
East Kent Goldings ( New / Recent Crop ) : 7 IBU @ 1.037.5
Second Charge : New Crop / Recent
Goldings 14 , Tettnang 6 IBU @ : 1.043
Third Charge :
French Fuggles 10 , Goldings 10 IBU @ : 1.052 - 1.051.5
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 % Tettnang 4 %
Racking Hops :    PER 25 LITRES OF HOMEBREW RACKED DOWN
Goldings 5.5 g , Hallertau 5 g


                                                                YEAST
Pitch a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , at 4.2 g / L,
at 15.25 c and rouse @ Pitch + 12 and at every eight hours until marked X --- X Below .
Drop to vessels as directed in the Remarks column .
     
                                                             ATTENUATION
DAY    Hour      Heat       Gravity         REMARKS 
   1           P        15.25       1.056.25 
   2           M       16.25       1.055.5
                E        16.75        1.053     Drop to a second F.V & Rouse after + 12 hrs .
   3          M        17.25        1.048
               E         19.25        1.040
   4         M         19.75        1.035
             M 11     19.5          1.030
              E          19.5          1.021            x --- x @ 1.018.5
   5         M         16.5          1.015.25     X  @ 1.017 =  To Bottling C.V/Barrel as below only .
              E          16.5          1.013.25   
   6         M         16             1.013.25
              E          15.75        1.012.75
   7         M         15.5          1.012.5
   8         M         15.5          1.012.25
   9         M         14.5           1.012
              E          14              1.012
At the end of primary fermentation , put into barrels etc ON HOPS AS ABOVE , and stand at 14 c for 1 week , release any excess pressure and cellar for 1 month at 10 - 12 c before adding the barrel finings and rolling well , stillage for 1 - 2 WEEKS ( @ 12 c ) before venting , allow to condition for 24 - 36 hours before Tapping , then allow a further 1 day or so to settle before drawing off a draught of genuine contentment and enjoying a bit of Well Earned Q. C .
                                                                      BOTTLING
As directed above , let any bottled version into a C.V ON HOPS as above @ + 5 g on each variety and stand at 14 c for 1 week before releasing pressure and cellaring at 12 c until at 1.013.75, then stillage for 1 - 2 weeks and allow the temperature to rise to 14 c - 24 hours before bottling ; at 1.011.5 at 14 .5 c and stand 1 week before cellaring for 1 month at 12 c bwfore Q.C .

Cheers All , and Happy Mashing !

Edd The Brew
Images courtesy of Keith Osbourne ( Labels ) and Liverpool Museums & Galleries
( Walker & Sons Illustrated Pub Ca 1904 - 5 by the brewery )

Wednesday, 8 May 2019

QUICK POST !!

How Do All ,
                       This is just a quick un , to say ` How Do ` to all the readers of the blog in the following countries ; Russia , Spain , Germany , Belgium  and , Norway .
I hope you`re all enjoying the blog ; I`ll happily feature a historic beer from your countries if I have record photo`s sent these will ,  be treated with confidentiality and not published .
 Best regards to all readers , and another special hello to the readers of the blog in Canada and the United States ;
If any of you do brews of the recipies i`ve posted , I`d love to see some photo`s and hear some brew day tales ,

Cheers All , and Happy Mashing

Edd The Brew

Monday, 29 April 2019

HENRY BENTLEY & Co Ltd X MILD ALE 1893

Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                                         X   MILD   ALE 
                                                            Thursday  31 St January  1893
                         Original Gravity : 1.046  Racking Gravity : 1.018.75 Final Gravity : 1.016 
                                                      I B U : 26                  A B V : 4.75  %

                                                                          MALT 
Chevalier Pale Ale Malt                                                                                42.5  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                            42.5  %
Maris Otter Pale Ale                                                                                      15    %

                                                                     MASHING
A Mild Ale Liquor Profile .
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed before Mashing In as follows ;
1  St  Mash Heat : 66 c At Goods In - + 20 Minutes @ 2.865 L/Kg
2  Nd Mash Heat : 70 c At + 70 - + 105  Minutes @ 0.685 L/Kg
3  Rd Mash Heat : 68 c At + 105 - + 135 Minutes @ 0.865 L/Kg
At the end of the mash ( + 135 Mins ) , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is running consistently , then cast to the copper .
                                                                 SPARGING
At Taps + 10 ( Clear Wort ) , give the first sparge as follows ;
1 St   Sparge : @ T +10  - T + 60 ,At 70 c @ 1.000 L/Kg
2 Nd Sparge : @ T + 70 - Until a Last Runnings Gravity @ 1.002.5 @ 2.865 L/Kg

To Produce  X Litres of Wort @ 1.032 .

                                                                  SUGARS 
No 3 Block Invert                                                                  28.5 %  -  1.013
@ Copper Up  + 15 Mins = Add 1.003 of the Sugar Portion to make up the gravity to 1.036
Add the rest of the sugars as directed below .

                                                                  COPPER 
A TOTAL BOIL OF 2 HOURS , Boil 1/2 hour with the LID OFF ,   add the 1.003 of No 3 @ Boil + 15 mins , and the 1 St Hops @ Let Off - 90 mins , 2 Nd Charge @ L/Off - 40 Mins and a Third Charge @ L/Off - 20 Mins .
At Let of - 25 , Liquor back to 1.033.5 with Liquor Boiled 1/4 hour min , and add the rest of the sugars , then at Let Off - 15 , make final gravity adjustments to 1.044.5 and add the copper finings @ Let Off - 10 mins . Stand the copper 1/2 hour at Let Off before cooling to pitching heat and , casting to the Hop Back for a 1/2 hour stand , then send to the F.V .
                                                                       HOPS
1 St   Charge : @ 1.036 = French Fuggles 5 IBU
2 Nd  Charge : @ 1.041 = Keyworth Mid Season 11 IBU
3 Rd  Charge : @ 1.044 = Goldings  6 IBU
                                          Keyworth Mid Season  2 IBU
HOP BACK : As a % of the whole of the bittering hops charge weight .
                           @ 1.046  :  3 % of Each Variety of Bittering Hop , 9 % in total .

                                                                     YEAST 
Pitch with 2.75 g per brl Litre of Wort , of a LIVE BARM / ACTIVE STARTER , Yorkshire Square type yeast strain , at 15.25 c and ROUSE @ P + 12 hours and at every 6 - 8 hours until marked
X --- X below .

                                                             ATTENUATION
DAY       Hour       Heat        Gravity                 REMARKS 
   1              P          16           1.046            Drop to a second F.V @ 1.002.5 of  gravity loss through
   2             M         16.5        1.044            Attenuation ; At  1.044
   3             M         16.5        1.037.25 
                  E          17.25      1.034.5         
   4             M         18.5        1.030      X --- X @ 1.028 - 1.027 .
                  E          19.5        1.025     
   5             M         20           1.021
   6             M         18.5        1.019.5
   7            M          16.5        1.019
                 E            15           1.018.75
   8             M          14.5        1.018.75     Racking Weight & Point .

Rack at 14.5 - 15 c @ 1.018.75 and stand at 14 c for 4 - 5 days before cellaring for 2 weeks ;
At : 10 - 12 c , then add the Barrel Finings and Roll Well ; stillage for 56 hours before venting for 24,
Then Tap and allow 24 - 36 hours to further condition before Quality Control .

Cheers All , and Happy Mashing ,

Edd The Brew






Saturday, 27 April 2019

PETER WALKER & Sons ( Warrington & Burton ) Ltd IMPERIAL STOUT 1891

Peter Walker & Sons  ( Warrington & Burton ) Ltd
The Brewery 
Dallam Lane 
Warrington
Lancashire

                                                                    IMPERIAL STOUT
                                                      Thursday 12 Th November  1891
                                                                BREW No : 3931

                                     Original Gravity: 1.093 Conditioning Vessel  / Vat Grav : 1.034 
                    Racking Gravity : 1.026  Bottling Gravity : 1.022  Final Gravity : 1.019 - 1.018.75
                                                          I B U  :  54               A . B .  :  8 % +

                                                                         MALT
Weyermann Vienna Malt                                                                                                 35   %
Chevalier Pale Ale Malt                                                                                                  35   %
Brown Malt                                                                                                                      12   %
Patent Malt                                                                                                                       12   %
Amber Malt                                                                                                                        6   %
                                               

MASHING
A MILD ALE LIQUOR PROFILE
     Thoroughly warm the mash tun to 1 - 1.5 " above the Plates / Filter Bed , and mash in as follows ;
1 St    Heat : At Goods In - + 105 Minutes @ 65.5 c at 2.015 L/Kg
2 Nd  Heat : At + 105 - + 150 Minutes @ 72.25 c at 1.075 L/Kg 
3 Rd  Heat : At + 150 - + 190 Minutes @ 72.25 c at 1.075 L/Kg 
At Taps  ( + 190 Mins ) , slowly open the valve on the mash tun and return any turbid 1 st runnings over the top of the mash , and continue doing so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
                                                                        SPARGING
Sparging should be given at Taps + 10 ( Clear Wort Point ) and SLOWLY , at a ratio of 1.075 L/Kg , and at 88 c , until a Last Runnings Gravity of Ca 1.006  - 1.007.25 .
Copper House ,
Dallam Lane Ca 1904
                                                                          COPPER                                                                           THE WHOLE BOIL SHOULD BE CONDUCTED WITH THE LID OFF UNTIL LET OFF - 10 Minutes for a total Boil Time of 2 1/4 Hours , Hops timed from 1.75 hours ( Let Off - 105 Mins) .
At the start of the boil  , allow a condensing 30 minute boil before the 1 St Hops are added , from a minimum starting in copper gravity of 1.076.5 . At Let Off - 10 minutes , liquor back as required to 1.091 and add the Copper Finings , then at Let off  Stand the copper 1/2 hour and cool to pitching heat after the stand period is over .
                                                                          HOPS                         
1 St Hop Charge @ Let Off - 105 = : Tettnager ( Aged / Old ) @ 3 % a/a Max   8 ibu      at 1.080
                                                            French Fuggles                                           22 ibu
2 Nd Hop Charge @ Let Off - 40  = : Goldings ( Aged / Old )@ 3 % a/a  Max    10 ibu   at 1.085

3 Rd Hop Charge @ Let Off - 25 = : French Fuggles 4 ibu                                                 at  1.091
                                                           Brewer`s Gold   6 ibu
                                                           Goldings            4 ibu 

Fermenting Room ,
Dallam Lane Ca 1904

                                                                      YEAST
                              Use a Good LIVE BARM / ACTIVE STARTER 
 Yorkshire Type  , or Edinburgh Type Yeast strains ; 8.3 g Per Barrel Litre of Wort pitched into ,
at  16 c  and rouse at pitching + 6 hours and at every 6 hours afterwards, dropping to another vessel after 1.005.5 of gravity loss through attenuation ; after dropping , rouse every 6 - 8 hours until 1.055 , THEN AS REQUIRED UNTIL 1.036.5. 
                                                                   ATTENUATION
DAY       Hour     Heat     Gravity           REMARKS
   1   * 1  A.M  P   16        1.093
   ALLOW A FREE RISE IN TEMP UNTIL DAY 4 , TOP Ht @ 21.75 c
   3             E         19         1.058.5
   4             E         21.25     1.038
   5             E         19          1.034
   6             M        19          1.034
                  E         14.25     1.034
   7             M        14.25     1.034   Rack to Maturation Vessel and HOLD @ 13.5 - 14 .25 c 
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At the end of  primary maturation , check the gravity has fallen to 1.026 and put into the second vessel ( Also for draught ) and condition at 13 c until at 1.022 , releasing excess pressure 
ON A REGULAR BASIS ; DO NOT OVER CARBONATE .                
For draught consumption , add the barrel finings and roll well , stillage for 1 month at 12 c before Q.C !! .
                                                                   BOTTLING
Do not add finings to the Bottled portion of this beer , but stillage from the racking from C.V @ 12 c   then at 1.023.5 , allow the temperature to rise to 14.5 c
Bottle at 14.5 c @ 1.022 , then stand the bottles at 14 c for 1 week before 1 month at 12 c , then 6 - 8 at 8 - 10 c , then Q.C .         

Cheers All , and Happy Mashing !

Edd The Brew 

CURRENTLY BREWED BEER RECCOMENDATION   : Samuel Smith`s Imperial Stout ;
Just a superb example of a well brewed traditional Imperial Stout .
                    
                

Images of Sam Smith`s Products : Courtesy of  Samuel Smith Ltd
Label Photo`s courtesy of Keith Osborne 
Illustrations from Walker`s Illustrated C Liverpool Museums & Galleries Collections .