Sunday, 28 June 2020

STARKEY, KNIGHT & FORD : 7 d 1938

 How Do All ,
                      Thanks to friends of the blog Boak & Bailey @ https://boakandbailey.com ,
I`ve got some Starkey Knight & Ford brewing records from the sole surviving brewing book which is deposited with the nice folks at : https://swheritage.org.uk/somerset-archives :
            " Starkey , Knight & Ford : Brewing Book 1938 - 1939 @ A/BUG/1/33/4 "
If you can help with Old Brewing Records photos , pop me an e mail to
                                        beerhistorybloke@gmail.com
Cheers All , 
Edd

This recipe : C Edd Mather 2020

Starkey , Knight & Ford Ltd
Northgate Brewery
High St
Bridgewater
Somerset

                                    7 d 
                                                   Tuesday 29 Th November 1938
                                                                 Brew No : 56   
      Original Gravity: 1.044 C V Gravity: 1.017 Racking Gravity: 1.009 Final Gravity: 1.006.5  
                                                      I B U : 36       A B V : 5.25 %
 
                                 MALT
U K 

33  .  5   %                                             Vienna Malt 

20          %                                             Pop`s Pale Ale 
Crisp Malthttps://crispmalt.com

18          %                                            Chevalier , or for a darker version , why not try their 
                                                             Scottish Ale Malt 
AUSTRALIA 
Barrett - Burston : https://bbmalt.com.au

38          %                                            Border Pale Ale Malt @ 4.5 ebc

33  .  5   %                                            Veloria Schooner 

                             ADJUNCTS

28  .  5   %                                            Flaked Maize 
       
                              MASHING
Use a Pale Ale Brewing Liquor , and thoroughly Pre Warm the Mash Tun to 90 c - 10 before Goods In 
With the Liquor above the Plates / Filter Bed 
1   St Mash Heat : 66 c At Goods In - + 30 Minutes @ 2.250 L/Kg 
2 Nd Mash Heat : 68 c At + 30 - + 120 Minutes @ 0.685 L/Kg 
At Taps ( 120 Minutes ) , slowly open the mash tun valve and RETURN any cloudy 1 St Runnings OVER THE MASH UNTIL A BRIGHT AND CLEAR WORT IS CONSISTENTLY FLOWING , Then and ONLY THEN allow to the boiler . 
                                                     SPARGING
Sparge at Clear Wort point + 10 Minutes @ 70 c and at 4.0 L/Kg ; then at a gravity runnings of 
1.004 STOP TAPS / CLOSE OFF MASH TUN VALVE and COLLECT WORT in the Copper .
Liquor Back to 1.046.5 at Collection , WITH BREWING LIQUOR and then BOIL LID OFF until at 
1.047 , then start Boil Clock .
                              COPPER
A 1 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 90 @ 1.047 ,Then at Let Off - 75 - 70 Mins ,
 2 Nd Charge @ 1.049 , then at Let Off - 35 Minutes , Liquor Back to 1.037.5 , Boil 5 MINUTES  and add the Sugars ;
SUGARS : 
No 3 Invert Sugar @ 1.003.5     = 7.96 %
No 1 Invert Sugar @ 1.001.75  =  3.98 %
After adding the sugars as above , Boil for 5 Minutes and then add the 3 Rd Charge of Hops @ 1.043 
At LET OFF - 15 , Liquor Back to 1.042.5 and add the Copper Finings , then at Let Off , Stand 1/2 Hr 
THEN CCOL TO PITCHING HEAT A S A P , and cast to the Fermenting Vessel .
                                HOPS 
1   St Charge : Goldings 8 , Fuggles 6 , French Fuggles 6  IBU @ 1.047 
2 Nd Charge : Golden Cluster ( Aussie Cluster ) / Brewer`s Gold / Cluster : 12 IBU @ 1.049
3 Rd Charge : Savijnski Goldings : 4 IBU @ 1.043 
                               YEAST
Pitch with 4 g WEIGHT PER BARREL LITRE @ 16 c ;
                          https://wyeastlab.com/yeast-strain/whitbread-ale

                       ATTENUATION
DAY    Hour    Heat     Gravity              REMARKS
    1         P          16        1.044
            P +6        17        1.042
     2       M          18        1.036
              E           19        1.028
     3       M          20        1.017  To CLEARING VESSEL 
              E           20        1.014
     4       E           18         1.010
     5       E           14         1.007 
     6       M          13         1.006.5 PRIME UP : 1.002 Malt Extract , 1.002 No 2 Invert Sugar 
     7      M           14        1.010
     8      M           15        1.009.5 
         Noon          15        1.009  Rack and Fine to Container of choice , then stand for 4 - 5 Days @ 14 c
Or 2 Days @ 16 - 20 c then CELLAR FOR 3 - 4 Weeks @ 10 c , then stillage at 10 - 12 c for 1 WEEK .
Vent for 24 - 36 Hours and allow to settle and clear during this time before pouring a glass , sitting back and enjoying a bit of much needed ` Beer Time ` .

Cheers All , Happy Brewing 

Edd
    

Saturday, 27 June 2020

OLD BEERS DESIGN & CONSULTANCY SERVICE

How Do All ,
                      I hope you`re all keeping safe and well ;
 I`m now happy to be able to offer all you thirsty Old Beers & Brewing fans a service for the design of Old Beer recipies tailored to your Brewkit for Homebrewers !! 
I hope that your brews have turned out as nicely as these tasty example brewed up by Good mate of the blog Andy Rankin in Melbourne .
 Homebrewers can pop me an e mail to chat about what style etc you`re contamplating brewing up
 Homebrew Recipies from : £ 25.00  .


Peter Walker & Sons : Pale Ale 1895 








 
T & G Greenall : Strong Beer 1863 


T & G Greenall Porter 1862 

Drybrough & Co X P 1906 
Any commercial breweries who are interested should contact me for a chat about your plans and ,to discuss quotes for my research and design services .

Cheers All , 

Edd Mather 
Lancahire June 2020

CONTACT ME @ : beerhistorybloke@gmail.com 



Friday, 26 June 2020

HIGSON`S : CORONATION ALE 1953

How Do All ,
Here`s another cracking recipe from Higson`s of Liverpool for you to try out and ,
a Special one for  good mates of the blog in sunny London , G`Day Glenn 🍻 and the team
@https://www.beerblefish.co.uk and Alan and his local Homebrew Club in sunny Brisbane ! 
Sadly I`ve not been able to locate any Threllfall`s or , Bents and Birkenhead Brewery Co brewing records ..... yet ! ; so if anyone can help , Pop me an e mail . 
With thanks to the retired brewer who allowed me access to his collection of Higson`s brewing records, which are on E Deposit at Liverpool Archives , after he generously allowed me to photograph the lot ! , thanks are also due to the nice folks @ http://breweryhistory.com/ for the photo of the brewery .
A special thanks is due to The Tandleman over on`t Twittersphere for photo of the Count Erode beermat Cheers Tand , I hope you and E stay safe and well mate .
Cheers All ,

Edd
Lancashire , June 2020

Higson`s Brewery Ltd
Stanhope Brewery
Stanhope St
Toxteth
Liverpool
Lancashire
Photo of Higson`s Brewery from : http://breweryhistory.com

 This Recipe : C Edd Mather 2020                     
                      CORONATION ALE
                                          Tuesday 10 Th March 1953 
                                       Brew No :  90
      Original Gravity: 1.066 C V Gravity: 1.014 Racking Gravity: 1.010.5 Final Gravity: 1.008
                                                       I B U : 44      A B V : 6.75 %
                                  MALT
U K 
Crisp Malthttps://crispmalt.com
50   %                          No 19 Maris Otter Floor Malted P A Malt
50   %                          Scottish Ale Malt @ 6.5 ebc 
50    %                          Maris Otter Pale Ale Malt  ( Low Colour )  
50    %                          Vienna Malt    

IRELAND :
50   %                          1959 Hunter Pale Ale Malt 
Malting Company of Ireland https://www.maltingcompany.ie
50   %                          Irish Ale Malt @ 6.5 ebc 

AUSTRALIA 
Barrett - Burstonhttps://bbmalt.com.au
50   %                         Border Pale Ale @ 3.5 ebc 
50   %                         Pale Ale             @  7   ebc
50   %                         Veloria Schooner 
50   %                         Vienna Schooner 
                             MASHING
Use a Pale Ale brewing liquor , and thoroughly pre warm the Mash Tun to 90 c - 10 before goods in ;
With the liquor ABOVE THE PLATES / FILTER BED .
1  St Mash Heat : 65 c At 2.465 L/Kg 0 - + 30 Minutes 
2 Nd Mash Heat : 67 c At 1.600 L/Kg +30 - + 120 Minutes 
3 Rd Mash Heat : 69 c At 2.465 L/Kg + 120 - + 150 Minutes 
At Taps ( 150 Minutes ) Slowly open the Mash Tun valve and return any cloudy / turbid 1 St runnings OVER THE TOP OF THE MASH UNTIL A BRIGHT AND CLEAR WORT IS CONSISTENTLY FLOWING THEN, AND ONLY THEN ALLOW TO THE COPPER / BOILER .
                           SPARGING 
Sparge AT CLEAR WORT POINT + 10 Minutes @ 72 c @ 2.415 L/Kg and at 1.008 , STOP TAPS / CLOSE OFF MASH TUN VALVE and COLLECT WORT from the mash tun in the copper .
Liquor back to 1.065.5 at Collection , WITH BREWING LIQUOR , NOT WATER and BOIL LID OFF UNTIL AT 1.066 . 
                             SUGARS
Malt Extract ( ADD TO THE MASH LIQUOR AT GOODS IN ) =        1.001.25 / 1.90 % of OG 
No 2 Invert =                                                                                   =         1.002.5 / 3.79 % of OG 
Maize Syrup ( Natural / UN Flavoured )                                        =         1.001.25 / 1.90 % of OG 
Cane Sugar                                                                                      =         1.000.5 / 0.751 % of OG

PRIMINGS : No 1 Invert Sugar @ 1.002.5 
                      Malt Extract          @ 1.002 
                              COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 @ 1.066 , Then at Let Off - 90 2 Nd Charge .
At Let Off - 45 Minutes , Liquor Back to 1.060 and add the Copper Sugars as above , then at Let Off - 30 Minutes , add the 3 Rd Hops @ 1.064.5 , and at Let Off - 15 , add the Copper Finings ,
then at Let Off stand the copper 1/2 Hour BEFORE COOLING TO PITCHING HEAT A S A P . 
                                 HOPS 
1   St Charge : 1.066     @ French Fuggles 8 , Goldings 3 , Bramling Cross 3 , U K Fuggles 6 IBU 
2 Nd Charge : 1.068.5  @  French Fuggles 10 , Goldings 2 , Bramling Cross 2 , UK Fuggles 4 IBU
3 Rd Charge : 1.064.5  @ Goldings 4 , Bramling Cross 2 IBU 
Racking Hops : on 25 - 27 Litres OF HOMEBREW : Goldings 6 g , Fuggles 4 g Bramling Cross 2 g 
                                YEAST
Pitch 4.25 g WEIGHT OF A LIVE BARM / ACTIVE STARTER , PER BARREL LITRE @ 15 c 
          Rouse at Pitch + 8 Hours , + 20  and at Every 8 - 10 Hours after Dropping + 12 Hours  
                          ATTENUATION
DAY       Hour      Heat       Gravity                                   REMARKS 
    1            P           15           1.066
    2            M          16           1.064  Drop to a 2 Nd Fermenting Vessel 
                  E           18           1.057    
    3            M          19           1.051    
                  E            19          1.046
    4            M          19           1.038
                  E           20            1.030  STOP ROUSING @ 1.030
    5            M          18            1.026 Drop to a Settler AND COOL TO 13 c  
                  E            16           1.018
    6            M           14           1.016
                  E             13           1.014.5
    7            E              13          1.014.25
    8            M             13          1.014  To Conditioning Vessel ON HOPS .
Stand in the Conditioning Vessel @ 13 c Until at 1.010.25 , then send to a Racking / Bottling vessel and PRIME UP FROM 1.008.25 as above and allow to 15 c .
Rack the Draught version and FINE ON RACKING @ 1.010.75- 1.010.5 at 15 c , Stand 2 - 3 Days at 16 - 20 c / 1 Week @ 14 c then CELLAR 3 Months @ 10 c 
Stillage 1 week @ 10 - 12 c before venting , then allow 36 Hours MINIMUM to clear and condition before Quality Control . 
BOTTLING : Bottle @ 15 c At 1.010.5 and stand 1 week @ 13 - 15 c / 2 days @ 16 - 20 c 
Cellar for 6 - 8 Months at 10 c 
Stand 1 Week @ 12 c Before Quality Control

Cheers All , and Happy Brewing 

Edd 



Wednesday, 24 June 2020

BARCLAY , PERKINS & Co Ltd : X L K 1909

How Do all  ,
Thanks to fellow brewing historian Ron Pattinson ;
I`ve got some lovely historic brewing records from a London brewery a particular favourite of Ron`s, the Barclay Perkins brewery in Southwark ;I can certainly see why , Absolutely fascinating records .
And Thanks  to the London Metropolitan Archives where the Barclay Perkins records are held : https://www.cityoflondon.gov.uk/things-to-do/london-metropolitan-archives and a SHOUT  to the nice folks  @ Beerblefish Brewery in London :https://www.beerblefish.co.uk

So if you can help by e mailing me with Old Brewing Records ,I`ll happily credit folks for records and assistance in tracing them!
Pop me an email to : beerhistorybloke@gmail.com ,  I`d love to hear from you .
Cheers All , I hope you stay safe and well 
Edd 

This Recipe C Edd Mather 2020      # AUSSIE VERSION   #ONYA LIAM 

Barclay , Perkins & Co Ltd
Anchor Brewery
Park St
Southwark
London

                                                                      X  L  K 
                                                         Wednesday  7 Th July 1909 
                                                                Gyle No : 70
          Original Gravity : 1.051 C V Gravity: 1.016 Racking Gravity: 1.009.5 Final Gravity: 1.007 
                                I B U : 30         A B V : 5.75 %
                                   MALT 
Barrett - Burston Malt 
                              6          %      Border Pale ; Ex Queensland   @ 3.5 ebc
                           34           %      Border Pale ; Ex Queensland   @ 4.5 ebc 
                           34           %     Pale Ale Malt                            @  7   ebc
Voyager Craft Malt 
                           19.25      %      Veloria Vienna 
ADJUNCTS : Flaked Rice @ 6 . 75 % 
                                                             MASHING
Use a BURTON on TRENT type brewing liquor ; and thoroughly PRE WARM the mash tun to 90 c
- 10 before GOODS IN .
1        St Mash Heat : 65 c At Goods In - + 30 @ 2.980 L/Kg 
2      Nd Mash Heat : 68  c At + 30 - + 120 @ 0.605 L/Kg 
3      Rd Mash Heat :  70 c At + 120 - + +150 Minutes @ 0.965 L/Kg 
At Taps ; Slowly open the mash tun valve and return ant CLOUDY WORT , OVER THE MASH 
UNTIL BRIGHT AND CLEAR ; ONLY THEN ALLOW TO THE COPPER 
                              SPARGING 
 Sparge at CLEAR WORT + 10 Minutes , and at 74 c until a GRAVITY of 1.006 has been reached ,                                        THEN STOP TAPS / CLOSE MAS TUN VALVE OFF 
And collect wort in the copper , LIQUOR BACK , WITH BREWING LIQUOR , to 1.037.5;
AND  BOIL LID OFF UNTIL 1.038 , THEN ADD  1.002 of No 2 Invert = 3.93 %of OG , thoroughly dissolve before addig the 1 St Hops .

                               COPPER 
A 1 3/4 Hour Boil ON HOPS , 1 St Hops @ 1.040 , 2 Nd @ Let Off - 70 at 1.042 ;
 Then AT L/Off - 45 , Liquor Back WITH BREWING LIQUOR , TO 1.038.5 AND + 
No 1 Invert Sugar @ 1.010 = 19.61 % OG . 
ADD the 3 Rd Hops @ Let Off - 25 Minutes @ 1.049 , then at Let Off - 12 Minutes , add the 
Copper Finings . STAND 1/2 Hr @ Let Off - + 30 Minutes , THEN COOL A S A P to 16 c .
At 16 c , Cast to a Vessel on app`x 16 g SAAZERetc on 28 - 30 Litres .
                                HOPS 
1  St Charge : Experimental #04190 @ 8 IBU  @ 1.040
2 Nd Charge : Saazer 12 IBU @ 1.042 
3 Rd Charge : Saazer  10 IBU @ 1.049 - 1.049.5 . 
Racking Hops : To the Conditioning Vessel ON HOPS @ Eg 26 - 8 Litres IN C V @ 
                          Goldings 1.5 - 2 g MAX 
                          Saazer 2 g , Hallertau Heresbrucker 2 g 
                               YEAST
Pitch with 3 g Weight PER BARREL LITRE @ 15 c of a LONDON TYPE STRAIN Eg; 


                          ATTENUATION
DAY         Hour     Heat    Gravity                 REMARKS 
   1               P           15      1.051 
   2              M           16     1.050
                    E           18     1.042
   3              M           21     1.028
                    E           21     1.022  Cool to 13- 14 c 
   4              M           18     1.019
                   E            16     1.018.5 COOL TO 12 c AND DROP TO SETTLER @ 13c 
                 M           15     1.018      Drop to C V ON HOPS @ 1.017.5 - 1.017.25 
Stand at 13 c UNTIL at 1.008.25 and then SEND TO A RACKING VESSEL , PRIME UP =
1.003 Candy Cane ; 1.002 MaltExtract solutions and allow to 15 c  , RACK AND FINE @ 15 c 
STAND 48 -36 Hrs @ 16 - 20 c , 1 Week @ 14 c , then CELLAR 6 Weeks @ 10 c ;
Stillage after rolling well etc  , vent + 1 week on stillage and allow 36 Hours to clear and condition before QC .
BOTTLING : Bottle from a STILLAGED VESSEL
Prime as per Draught version and stand 1 Week @ 13 - 15 c ; Cellar 2 Months @ 10 c Before Q.C 

Cheers Liam , Onya Mate I hope you enjoy the recipe

Edd



Tuesday, 23 June 2020

BARCLAY ,PERKINS & Co : X L K 1886

How Do all  ,
Thanks to fellow brewing historian Ron Pattinson ;
I`ve got some lovely historic brewing records from a London brewery a particular favourite of Ron`s, the Barclay Perkins brewery in Southwark ;I can certainly see why , Absolutely fascinating records .
And Thanks  to the London Metropolitan Archives where the Barclay Perkins records are held : https://www.cityoflondon.gov.uk/things-to-do/london-metropolitan-archives and a SHOUT  to the nice folks  @ Beerblefish Brewery in London :https://www.beerblefish.co.uk

So if you can help by e mailing me with Old Brewing Records ,I`ll happily credit folks for records and assistance in tracing them!
Pop me an email to : beerhistorybloke@gmail.com ,  I`d love to hear from you .
Cheers All , I hope you stay safe and well 
Edd 

This Recipe C Edd Mather 2020

Barclay , Perkins & Co Ltd
Anchor Brewery
Park St
Southwark
London
Picture of the Barclay Perkins brewery from Ron Pattinson`s blog .

                                  X L K 
                                                       Monday 10 Th May 1886 
                                                                     Brew No : 4
           Original Gravity: 1.053 C V Gravity: 1.016 Racking Gravity: 1.009.5 Final Gravity: 1.007 
                                                         I B U : 30   A B V : 6.5 % 
                                                 
                                 MALT
U K 
Crisp Malt  : https://crispmalt.com
35   %                                                     Scottish Ale Malt
25   %                                                     Chevalier Pale Ale Malt
25   %                                                     Vienna Malt 

Alternative Grist 
35   %                                                     Pop`s Pale Ale Malt 
30    %                                                    Vienna Malt
Crisp Malt
25    %                                                    Plumage Archer Pale Ale Malt

IRELAND 
Malting Company Of Ireland : https://www.maltingcompany.ie
35    %                                                    Irish Ale Malt @ 6.5 ebc
25    %                                                    1914 Spratt Archer Mild Ale Malt 
25    %                                                    1959 Hunter Pale Ale Malt

AUSTRALIA 
25    %                                                   Veloria Schooner 
25    %                                                   Vienna Schooner 
Barrett - Burston Malthttps://bbmalt.com.au
35    %                                                   Pale Ale Malt @ 7 ebc 

                                                         ADJUNCTS
15     %                                                  Flaked Rice 

                              MASHING
Use a Pale Ale brewing liquor , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Before Goods In .
And ENSURE that Liquor is OVER THE PLATES / FILTER BED , BEFORE MASHING IN .
1  St    Mash Heat : 61 c At 0 - + 30 Minutes @ 2.530 L/Kg 
2  Nd  Mash Heat  : 67 c At + 30 - + 120 Minutes @ 2.530 L/Kg 
3  Rd  Mash Heat  : 71 c At + 120 - + 150 Minutes @ 1.325 L/Kg 
At Taps , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings 
OVER THE MASH , UNTIL A BRIGHT AND CLEAR WORT IS CONSISTENTL FLOWING , Then Cast to the copper when clear ONLY .
Sparge at Clear Wort + 10 Minutes @ 1. 0 L/Kg and at a gravity runnings level reading of 1.008 ,
STOP TAPS / SHUT MASH TUN VALVE and COLLECT WORT in the Copper ; Liquoring back to 1.052.25 WITH BREWING LIQUOR , NOT WATER , then BOIL LID OFF - 1.058 

                              COPPER 
A 1 1/2 Hour Boil ON HOPS : 1 St @ Let Off - 90 @ 1.053 , 2Nd @ Let Off - 70 @ 1.055 ;
Then at Let Off - 40 Minutes , Liquor Back to 1.044 and add + 5 minutes the 
INVERT SUGARS = 1.007.5 = 14.16 % of OG
At Let Off - 25 Minutes add the 3 Rd Hops then at Let Off - 15 , Liquor Back to 1.051.5 and 
add the Copper Finings .
STAND 1/2 Hour @ Let Off , then COOL TO PITCHING HEAT A S A P and send to F V .
                                HOPS
1    St  Charge : East Kent Goldings                                                8 IBU @ 1.053 
2   Nd  Charge : Aramis                                                                 12 IBU @ 1.055
3   Rd  Charge : East Kent Goldings                                              10 IBU @ 1.051.5
Racking Hops :  12 g East Kent Goldings   ON 26 Litres in Conditioning Vessel 

                              YEAST
Pitch with 4 g WEIGHT PER BARREL LITRE of a Live Barm / Active Starter @ 15 c 

                       ATTENUATION
DAY     Hour     Heat     Gravity           REMARKS 
    1           P          15        1.0.53
    2           M         16        1.049
                 E          17        1.044
    3           M         18        1.038
                 E          19        1.031
    4           M         19        1.026   *** Bottled Version Cool to 13 c , to C V ON HOPS @ 1.021 
                 E          19         1.022   Cool To 13 c Over + 24 Hours
    5           M         17        1.019
                 E          13        1.016.5
   6            M         13        1.016
                 E          13         1.016  SEND to Conditioning Vessel ON HOPS as above 
STAND THE C . V @ 14 - 16 c For 1 Week and release the excess gas , and then Store @ 12 - 13 c Until  at 1.011 , allow to 15 c and RACK to Draught Barrels @ 1.009.5 ; Stand 2 days @ 16 - 20 c , then CELLAR 6 Weeks @ 12 c , then 2 Months @ 8 - 10 c .
At  2.5 Months @ 10 c ,add the barrel finings after releasing excess pressure ,then STILLAGE ;
@ 10 - 12 C for 1 WEEK , Vent and allow 24 - 36 Hours to clear and condition before Q.C .
                            BOTTLING
As per the Draught version , Mature ON HOPS from  ; But at 1.014, COOL TO 10 C and Transfer to a STILLAGED BOTTLING VESSEL , and  BOTTLE @ 1.009.5 @ 15 c . Stand 1 WEEK @ 14 - 16 c ,
then CELLAR 6 Months , Stand 1 week @ 12 c  BEFORE Q . C 

Cheers All , Happy Brewing 

Edd