Friday, February 15, 2019

1832 PORTER

Hill`s of Cromford  ,
PORTER  : 11 Th June 1832
Original Gravity : 1.058  Vatting/C.V Gravity : 1.022 RACKING GRAVITY : 1.019 
                                                                                      Final Gravity : 1.015

IBU  :  50     Alcohol By Volume : 4.5 - 5 %

                                              MALT 
Chevalier Pale Ale Malt                                     100 %

Black Malt   @ + 2.6 % of the weight of the grist .
                                             
                                                            MASHING
LIQUOR PROFILE : Burton On Trent .
Pre warm the mash tun with BOILING LIQUOR before mashing in , to 1 - 1.5 " above the plates / filter bed .
1 St Mash Heat : At the start of the mashing process , use 2.415 L/Kg of liquor to mash in at 50 c , and allow 15 - 25 minutes to mash .
2  Nd Mash Heat : 60 c @ + 15/20 Minutes - + 45 Minutes , at 0.585 L/Kg
3 Rd Mash Heat  : 65 c @ + 45 - + 120 Minutes , at 0.685 L/Kg
4 Th Mash Heat : 71.5 c @ + 120 - + 150 Minutes , at 0.815 L/Kg

AT Taps , slowly open the valve on the mash tun and return any turbid 1 St runnings over the top of the mash , and continue this until a BRIGHT & CLEAR WORT is running with consistency ; then send to the copper

SPARGING :   At Taps + 10 Minutes , at 70 c and at 2.600 L/Kg

                                                            COPPER
A 2.25 total boil time , with a 25 minute condensing boil before the first charge of hops @ Let Off - 110 mins at 1.045 .
2 Nd Charge @ Let Off - 70  at 1.054 
At Let off - 10 minutes , add copper finings and stand for 1/2 hour at let off before cooling to pitching heat and sending to the hop back for a half hour stand .
HOPS :   1 St Charge : Goldings 15 ibu , French Fuggles 15 ibu
               2 Nd Charge : Goldings 12 ibu , Saaz / Hallertau / Strisselspalt 8 ibu
HOP BACK ADDITIONS   As a percentage of the whole bittering hop charges weight .
Goldings 6 %
RACKING HOPS ( To C.V ONLY) :  10 G each of Goldings and Saaz etc , and 5 g of French Fuggles  at racking to the C.V from the main fermentation vessel , for a 25 - 30 litre racked volume .
                                                                   YEAST 
A Burton on Trent type LIVE BARM / ACTIVE YEAST STARTER at 2 g per barrel litre pitched at 20.5 c and rouse at pitch + 6 hours and again at + 12 - 14 hours before dropping to a secondary f.v at 1.053 . Rouse at drop + 8 and at every 8 - 10 hours until 1.028 .
                                                      ATTENUATION PROFILE 
DAY     Hour    Heat      Gravity 
   1             p      20.5        1.058
   2             x      20           1.055     Drop to Second F . V
   3             m     20           1.048
                  e      21           1.040
   4             m     20           1.035
                  e      20.5        1.030
    5         noon   20           1.026  Send to C.V / VAT and cool to 13 c during / on entering c.v /vat .
    5            e      13           1.024
    6            m     13           1.023
     xxxxxxxxxxxxxxxxxxxxxxxx
    X Date        @ 13 c      1.019 - 1.018 
Rack to containers at 1.019 - 18 degrees gravity and stand at 14 c for one week before cellaring for 1 month at 10 c before adding the barrel finings and rolling well . Stillage for 56 hours before venting and tapping , then allow 36 - 48 hours to condition ( @ 12 c) before drinking and enjoying.

Bottling :  Bottle at 1.018 at 14.5 - 15 c and stand at 12 - 13 c for 2 - 3 weeks before cellaring for 1 - 2 months at 8 - 10 c .

Thursday, February 14, 2019

The Grists of Charles Rose & Co Beers Pt 1

                               The Grists of Charles Rose & Co 1895 - 1898


                                                                MILD  ALES 
The earliest , lowest gravity`running` Mild Ale , "M" , brewed on Monday 14Th October 1895  was an infrequent brew , only produced on the odd occasion ; only three brewings are recorded between 1895 - 1896 .
DATE & Gyle No     Extract Malt %  Adjunct % Sugars %  O .Grav R.Grav F.Grav IBU ABV 
14/10/1895    96                 100 %6                               7 %+ 2oz    1.039     1.010     1.007   16    4 %
15/02/1896    15                 100 %                               2.5 %  3oz     1.040    1.010     1.007   18 3.75%
27/06/1896    56                   85.75 %       14.25%      8.75% 3oz     1.034.5 1.009     1.006   18  3.5 %
The general differences in grist makeup  would , when taken in consideration with the % of the different extract malts made little difference to the general appearance and taste of this particular beer , designed to be brewed and drunk within say 2 weeks at the most from being racked to trade casks .The next Mild Ale in the cannon is ; the X Ale , a beer frequently brewed ; 83 times between 1895 - 1898 , with the average brewlength as racked being between 58 and 64 barrels per brew .
DATE & Gyle No   Extract Malt %  Adjunct % Sugars %   O.Grav  R.Grav  F.Grav  IBU ABV
23/09/1895    87            90.5 %                 9.5 %         8.75  %     1.048    1.012.5     1.009    18   4.75
31/07/1896    70            90.5 %                 9.5 %         8.75  %     1.048    1.013        1.010    26   4.75
29/01/1897     7             90.25 %               9.75 %       8.75  %     1.045    1.012.5   1.009.5   24   4.5
23/03/1898    23            95    %                 5  %           9.25  %     1.046    1.013        1.010    28   4.5
The grist make up hardly altered in the years covered , with an oddity in the shape of the dropping of High Dried Malt from the grist after Gyle No 91 ( 02/10/1895) . The brewing of X on 22/08/1896 was the first to contain Crystal Malt , at 4.5 % of the grist ,  useage which continued until Gyle No 26  (02/04/ 1897)  when a proportion of High Dried Malt was added to the grist , typically at around the 9.5 % mark , however by Gyle No 70 (07/08/1897), the use of Crystal Malt was halted , with High Dried Malt being omitted from the grist of X , by October 8Th 1897 (No 95) ; with the grist retaining only extract malts and , sugars until the brewing of  X on  Friday 25 Th March 1898 No 23 , when Flaked Maize was re introduced to the grist , at a percentage (avg) of  5 % , though there is an oddity in that the brewing on Monday 16 Th May 1898 ( No 38) didn`t include Flaked Maize in the grist , but returned in the next brew on 1 St June 1898 ( No 46 ) was using F;aked Maize again ; with the use of F.Maize being erratic in this gyle type throughout the rest of 1898 .
                                                    BITTER  BEERS
The Bitter beers of Rose`s ( B , XX , XXX ) , with the exeption of the B , were all frequent entries in the Brewing Books  ,with the B only being brewed on three occasions between 1895 - 1898 ; X X being brewed 147 times , and the XXX at 19 times .

Again , the use of High Dried Malt varied between 1895 - 1898 , with the first XX in the ledger  @ 16.5 % High Dried Malt (No 90 (30/09/1895) having NO adjuncts , only extract malts and sugars !! . 
The brewing of XX included a % of Flaked Rice , which along with Flaked Maize was the adjunct of choice at Rose`s ( Usually @ 9 - 9.5 - 9.75 % ), with the use of adjuncts in brewing XX  being a relatively consistent one , however there are numerous entries in the ledgers in 1895 that have only extract malts and sugars , No 111 Fri 11 Th Nov 1895 @ 0 % , yet the next brewing , No 114 on December 3 Rd included flaked rice , and did so until 31/12/1895 ,                  ( Brew No 122) . The use of F.Maize occurred from January 1896 ( 01/01/1896 , No 1 ) , in July 1896 a blend of the two adjuncts occurred 1/3 F .Rice to 2/3 Maize ; possibly a using up of materials as it doesn`t appear to occur again .
The next change in the grist make up of the XX occurs in the brewing of Tuesday 14 Th July 1896  (No 63) when Crystal Malt was introduced @ around 4.25 - 4.5 % , and it`s use continued until January 1897 , when the Crystal Malt was dropped ; by Brew No 8 it was back ; and by Brew No 12 , High Dried Malt was again being used at 9 % . The brewings of XX continued to vary , with certain brewings eg No 61 17/06/1897 only containing Extract and Crystal Malts , No Adjuncts and ; Sugars at the usual % levels , Other variations in the latter part of 1897 were the dropping and inclusion of both adjuncts , and High Dried Malt .
The Brewings of XX in 1898 were , generally consistent in grist make up and % `s , though High Dried Malt is absent in all brewings in this year , the main variation being the inclusion or not as the case may be of any adjuncts .
The composition of the grists of the brewings of XXX , are as varied as those of the brewings of  XX with the same variations and at roughly the same point in the year , with the first entry of XXX (25/09/1895) 
including both High Dried Malt and , Flaked Rice , the next brewing , No 94 on Oct 9 Th 1895 omitted the use of both adjunct and , High Dried Malt ( High Dried occurs again in brews No s 62 & 75 in 1897 at the same % values as Crystal Malt ) this had changed again by the very next brew when adjuncts were included again . Crystal Malt was included in the grist for XXX in Brew No 97 on Oct 23 Rd 1897  @ 4.5 % . 
However there is , a  brewing of the XXX which includes only one malt and , the relevant sugars ( No 114 Thursday 16 Th December 1897 ) , with the other gyles of XXX as brewed in 1898 , including at least one other Extract Malt , and an Adjunct .
     
DATE & Gyle No  Extract Malt  %  Adjunct % Sugars % Orig.G  R.Grav  F.Grav  IBU  ABV 

13/11/1895    107           90  %                     10  %  6.25 %    1.046.5    1.011      1.008    32     4.5 %
04/11/1896     28            90  %                     10  %  6.25 %    1.045.5    1.012      1.009    32     4.5 %
15/06/1898     47          100  %                                 10    %    1.046       1.012      1.009    30   4.75 %

X X 

30/09/1895      90         100 %                                   10 %       1.055      1.014.5    1.011    34   5.5 %
09/01/1896        3           90.75 %             9.75 %    8.25 %     1.053.5   1.015       1.010    30   5.5 %
(Godley)
06/04/1897       28          90.75 %             9.75 %    10  %       1.055      1.016       1.012    32  5.25 %
23/02/1898       15          100   %                             11.5 %      1.051       1.013      1.010    34  5.25 %

X X X 
25/09/1895       88            88  %                12  %    7.5 %       1.060      1.017     1.014     46  5.75 %    
23/10/1896       97            91  %                  9  %  8.25 %       1.059      1.017     1.014     42  5.5 %
12/05/1897       38         100   %                            9.75 %       1.058.5   1.016     1.012     42    6  %
16/12/1897      114        100   %                                 9 %       1.058      1.015     1.011     40    6  %
28/10/1898        91           91  %                 9  %   11.5 %       1.061       1.018    1.014     42   6.5 %



More on the grists of the Pale Bitters and Pale Ales of Charles Rose & Co soon !!!      

X X X X PORTER 1891

Peter Walker & Sons
X X X X     Porter  Thursday 12 Th November 1891


Brew No : 3927      A.B.V : 9 % +   I B U : 48
Original Gravity : 1.066.5  Settler Gravity : 1.016 Racking Gravity : 1.013.5 Final Gravity : 1.009



                                                                     MALT
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc                      18.25  %
Weyermann Vienna Malt                                                                         17       %
Chevalier Pale Ale Malt                                                                          38       %
Roast Barley                                                                                              9.5    %
Amber Malt                                                                                               7.25  %
Flaked Maize                                                                                            10      %

                                                                SUGARS
No 1 Invert Block                                                                 27.5  %  - 1.018.25
No 2 Invert Block                                                                   5     %  - 1.003.5

Caramel @  0.174 g per Litre (25 - 50 L ) 0.172 g /L 50 L +

                                                             MASHING
BREWING LIQUOR : Soft Liquor , Mild Ale / Stout Liquor Profile.
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed , and then mash in as follows .
1 St   Mash Heat : 69.5     / 157    F @ Goods In until + 120 Minutes , at 2.405 L/Kg
2 Nd Mash Heat  : 69.75  / 157.5 F @  + 120 - + 155/160 Minutes , at 2.045 L/Kg
At Taps (@ + 160 Mins ) , SLOWLY open the valve on the mash tun , and then SLOWLY rturn any turbid 1 St runnings over the top of the mash ; until a clear and bright wort is running with consistency , then allow to the copper .
                                                           SPARGING
TEMPERATURE :  176 F -80 C @ Taps + 5/10 after clear wort is running , at 2.145 L/Kg until an estimated last runnings gravity of 1.006 .



                                                             COPPER
A 1 3/4 Hour boil on hops , with a 10 - 15 minute boil before 1 st charge = 1:55 - 2 hour boil in total .
1  St  Hop Charge @ L/ off - 105 mins at 1.056  , 2 Nd Charge @ L/off - 60 ,
3 Rd Charge @ L/off - 25 Minutes at 1.065 .
Liquor back to 1.046.5 at L/Off - 30 and add the No 1 Invert Sugar , then @ L/off - 25 add the 3Rd Hop Charge . Liquor back to 1.062.5 at Let Off - 15 minutes and add the No 2 Invert Sugar , add the copper finings at Let Off - 10 minutes , and Liquor back as required to 1.065.75 at Let Off and add the Caramel charge . Stand 1/2 hour at Let Off before cooling to pitching heat and sending to the hop back for a 1/2 - 3/4 hour stand , before letting into an F.v .
                                                                  HOPS 
1  St Charge : ( VERY OLD / STALE HOPS @ an assumed 1.25 % a/a   
Fuggles   9 IBU    Goldings  9 IBU
2 Nd Charge : French Fuggles   12  IBU  Keyworth Mid Season  8 IBU
3  Rd Charge : Goldings  4  Saaz  4  Brewer`s Gold  2 
HOP BACK ADDITIONS : 2 % Each of the following , expressed as a % of the total weight of the bittering hop charge ; Keyworth Mid Season 2 % , Goldings 4 % Brewer`s Gold 2 % Saaz 2 %

                                                            YEAST  &  PITCHING
Pitch with an ACTIVE BARM / WORKING YEAST STARTER at 15 c / 59 f of the following , and ROUSE at pitching + 6 - 8 hours and until 1.017 .
STRAIN PITCHING RATES : Yorkshire Square Type : 2.75 g/L Burton On Trent Type : 2 g/L

                                                          ATTENUATION PROFILE
DAY    Hour  Heat      Gravity        REMARKS 
   1           P       15       1.066.5 
   2           m      16       1.064
                e       16       1.064
   3           m      17.25  1.056
   4           m      18.5    1.045
   5           m      18       1.032
                e       17.75  1.028
   6           m      16.5    1.018.5
                e       15.5    1.016       TO THE SETTLER .
   7            e      14       1.014
   
   8            n      13.5    1.013.5
    9           n      13.5    1.013.5

At 1.013.5 , rack to the container of your choice , and stand for 1 - 2 weeks at 13 - 14 c before cellaring for 1 month at 12 c , then 2 - 3 months at 8 - 10 c . Add the barrel finings and roll well , stillage and allow to settle for 56 - 72 hours before venting and condition for 36 hours @ 12c before drinking and enjoying ! .


BOTTLING : Take from the F.V @ 1.018 and cool to 13 c for X time until at 1.014 , then allow the temperature to rise to 14 - 15 c and bottle at that temp @ 1.013 , stand 1 week @ 14 c before cellaring 1 month @ 12 c ; then  3 months @ 6 - 8 c .

ALL label photos courtesy of  C Keith Osborne & The Labologists Society , Illustrations of Walker`s Dallam Lane Brewery are C Liverpool Museums and Galeries .

Wednesday, February 13, 2019

HILL`S OF CROMFORD X f 1832

Hill`s Of Cromford
Derbyshire

X f   21 St June  1832

Original Gravity : 1.065.25  Racking Gravity : 1.018  Final Gravity : 1.015
I B U   :  44            A . B . V : 5.75 %
                                                        MALT 
Chevalier Pale Ale Malt                                                                            90 %
Weyermann Vienna Malt                                                                           10 %

                                                    MASHING
Burtonise ALL BREWING LIQUOR .
Thoroughly warm the mash tun with boiling water to 1 - 1.5 " above the filter plates and then mash
1 St Heat : 65 c @ Goods In ( allow 15 mins to mash in @ 1 St temp) Ratio : 2.415 L/Kg for 90 Mins
2 Nd Heat : 68 c @ +90 - + 120 at 0.585 L/Kg
 At taps , slowly open the valve on the mash tun and return (Slowly) any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is running with consistency .

                                                         COPPER 
A 2.5 Hr Boil , 1 St Charge @ L/O -150 @ 1.054 ; 2 Nd Charge : @ +110 Minutes @ 1.064 .
Add the copper finings at let off - 10 minutes and liquor back as required to 1.065 @ L/o -5/10 Mins.
Stand for 1/2 hour at Let Off and then cool to pitching heat before sending for a 1/2 - 3/4 hr stand .

                                                                       HOPS
1 st    Charge :   Goldings 18 IBU     Tettnang  10 IBU
2 Nd  Charge :   Goldings  10 IBU   6 % to Hop Back, Tettnang  6  IBU  4 % to Hop Back

RACKING HOPS ( ON 25 LITRES)
Goldings : 15 g  Saaz / Hallertau / Strissekspalt  7 g

                                                     YEAST & ATTENUATION PROFILE
Pitch 2.75 g per barrel litre of an ACTIVE YEAST / BARM , pitched at 17.75 c and ROUSE at pitching + 6 - 8 Hours and at every 8 hours afterwards until 1.024 .T

YEAST STRAIN Recc :  Burton On Trent 1.25 g/L , Edinburgh 1.5 g/L 

DAY     Hour      Heat      Gravity 
   1            P       17.75        1.065.25   Drop to 2 Nd Vessel @ 1.062 
   2            e        19.25        1.060
   3            e       20.5           1.052
   4            e        21             1.046
   5            e         21.5          1.030
   6            e        21              1.022   drop to settler @ 1.022
    7           m         14            1.018
                 e          13.5          1.018
                 e 6        13.5         1.018  Racking Weight & Temp
Rack as above and stand at 14 c for 1.5 weeks before cellaring for 1 month at 10 - 12 c before adding the barrel finings and rolling well , stillage for 56 hours before venting & tapping and condition at for 24 hours before drinking and enjoying .
BOTTLED : From F.V to c.v @ 1.022 and on hops , lower to 12 - 13 c and condition at that value until at 1.017.75 and bottle at 14.5 c and stand 1 week before cellaring for 1.5 months at 10 - 12 c .
 


Wednesday, February 6, 2019

A ROSE BY ANY OTHER NAME

The Beers Of Charles Rose & Co Ltd ;
The Old Brewery
7 Castlegate
Malton
North Riding
Yorkshire

The Old Brewery was founded Ca 1767 , and from 1860 - 70 was owned by / operated as Walker`s Brewery and as Gabbutt & Standidge from 1892 - 1893 ,Gabbutt & Procter 1893 -  1894 ;
then a partnership known as Charles Rose & Co took over the operation of the brewery , the partners being Charles Rose & Joseph Wilson from 1894 - 1897 ; John Tropp and Horatio Laxton Seddon 1897 - 1904 ; John Tropp & John Edwin Eastwood from 1904 - 1928 , when the company was registered in December of that year ; as Charles Rose & Co Ltd .
In 1965 , the independence of Rose`s of Malton ended when the company , along with it`s 55 pubs was taken over by Tetley`s of Leeds , themselves part of Tetley - Walker Ltd ; a subsiduary of Allied Breweries , The Old Brewery apparently ceased production in May 1969 .

                                          GYLE TYPES & GRAVITY LIST 
                                                              BEERS
                                                          1895 - 1898
BREW No       QUALITY           DATE                          O  .  G      Rack G   Final G   IBU   A.B.V 
                                                         BITTER  BEERS  
    107                      B            Weds 13 Th Nov    1895   1.046.5       1.011      1.008      32      4.5 %
      28                      B            Sat       4 Th April  1896   1.045.5       1.012      1.009      32      4.5 %
      47                      B            Weds  15 Th June   1898   1.046          1.012      1.009     30    4.75 %

      90                    X X          Mon   30 Th Sept    1895   1.055        1.014.5    1.011      34     5.5 %
        3                    X X          Thurs   9  Th Jan`y  1896   1.053.5     1.015       1.010     30      5.5 %
      28                    X X          Tues     6  Th April  1897   1.055       1.016        1.012     32    5.25 %
      15                    X X          Weds   23 Rd Jan`y  1898   1.051       1.013        1.010     34   5.25  %

       88                 X X X        Weds    25 Th Sept    1895  1.060        1.017        1.014     46   5.75  %
       97                 X X X        Friday  23  Rd Oct     1896  1.059        1.017        1.014     42    5.5  %
       38                 X X X        Weds    12 Th  May   1897  1.058.5     1.016        1.012      42      6  %
      114                X X X        Thurs    16 Th Dec     1897  1.058        1.015        1.011      40      6  %
        91                X X X        Thurs    28 Th Dec     1898  1.061        1.018        1.014      42   6.5  %
                                         
                                                     PALE BITTER BEERS & PALE ALES       
       105                 A . K         Friday     8  Th Nov   1895   1.051.5    1.013        1.010      42   5.25 %
         84                 A . K         Tuesday  8  Th Sept   1896   1.052.5    1.014        1.011      42   5.25 %
       116                 A  . K        Sat          19 Th Dec   1896    1.051       1.013       1.010      40   5.75 %
         29                 A . K         Sat          10 Th April 1897    1.051      1.014       1.010.5    40    5.5 %
        116                A . K         Friday     24 Th Dec   1897   1.051.5    1.014.5    1.010.5    42   5.5 %
          31                A . K        Sat           28 Th April  1898   1.052       1.015.5   1.010.5     40  5.25 %

          25               I . P . A     Sat              2 Nd April 1898   1.060        1.020     1.012.5     60     6   %
          93               I . P . A     Sat            29 Th  Oct   1898    1.060       1.016      1.012       56     6   %
 
          89                 P . A       Friday       27 Th Sept   1895   1.062        1.016.5   1.012       62     6.5  %
          32                 P . A       Sat            18  Th April  1896   1.058         1.016       1.010.5  60      6  %
         114                P . A       Thurs         10  Th Dec   1896   1.060        1.017      1.013      56        6 %
           33                P . A       Sat             24 Th  April 1897   1.057.5     1.016.5    1.010     56        6 %
           98                P . A       Monday     18 Th  Oct    1897   1.059        1.014       1.010     60        6 %
             5                P . A       Thurs         20 Th  Jan     1898   1.057       1.014        1.010    58   6.25 %

                                                                     MILD  ALES
           96                  M          Monday    14 Th  Oct     1895    1.039     1.010         1.007     14      4   %
           15                  M          Sat             15 Th Feb     1896    1.040      1.010        1.007      18  3.75 %
           56                  M          Sat             27 Th June    1896    1.034.5   1.007        1.006      18   3.5  %
 
           87                   X         Monday     28 Th Sept    1895     1.048      1.012.5    1.009       18 4.75 %
           70                   X         Friday        31 St  July     1896     1.048      1.013       1.010      26  4.75 %
             7                   X         Friday        27 Th Jan`y   1897     1.045     1.012.5     1.009.5   24   4.5  %
           23                   X         Friday        23 Rd March  1898    1.046     1.013        1.010      28   4.5  %

                                                                          STOUT     
           97              STOUT   Weds            14 Th Oct      1895    1.070     1.014.5     1.011.5    54   7  %

                                                                   STRONG  ALE 
         102           X X X X     Tuesday 29 Th October     1895    1.068.5   1.020.5   1.016     62   6.75 %
            31          X X X X     Thurs     15 Th  April         1897    1.072      1.021      1.012    54      8   %
            22          X X X X     Thurs     24 Th  March       1898    1.070.25  1.020     1.013    52      7   %


I believe that the changes in the ownership of the brewery in the period covered by the ledger can , be reflected in the differences in the different analysis of the same quality of beers as given in the sample table above ; there are also marked differences in the grist make up of the malt bill in the relevant time periods concerned .
This , I believe is reflected in my contention that there was in all probability a marked change in the brewing staff , as there are notes in the Brewing Ledgers to that effect .

This is from the only brewing ledger from a Malton brewery thet`s known to have survived , and if anyone has any old brewing records from either Rose`s ; or the other major Malton brewery ; Russells & Wranghams  please get in touch , as I`d love to be able to compare the two breweries that formed a part of the life of this beautiful North Yorkshire market town for over a hundred years , I`d also be gratefull for any memories of people who worked in those breweries .

More on the differences in the grist make up changes in further posts about Rose`s Of Malton   

Cheers ,

Edd The Brew

Monday, February 4, 2019

Tetley`s Bitter 1941

Hi All ,
Here`s a nice and simple bitter recipie from the experimental brewing book of Joshua Tetley & Sons brewery in Leeds , it`s from brewing records held at the West Yorkshire Archives at Morley , Nr Leeds .

Joshua Tetley & Sons   B  (Bitter)  Tuesday 28 Th May 1941

Original Gravity : 1.038 Settling Gravity : 1.011.5 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 34      A . B . V : 4 %

                            MALT                                                     
Maris Otter Pale Ale Malt    58 %
Chevalier Pale Ale Malt      19 %
Pale Ale Malt                         9 %

SUGARS :  Refined Golden Cane 12.8 %
                   CARAMEL                   1.2 %

                                                            MASHING 
Thoroughly warm the mash tun with boiling , treated liquor ; to 1 1.5 " above the filter bed / plates of the mash tun and mash as follows ;
1St Mash Heat : 67.25 c at Goods In until + 120 minutes , @ 2.950 L/Kg
At taps , slowly open the mash tun tap and pour any turbid 1St runnings over the top of the mash , and continue to do so until ,  a bright and clear wort is consistently running , then send to the copper / boiler .

                                                          SPARGING
Sparging should begin approximately 5 minutes afer the clear wort starts to run ; as follows
Ratio : 4.975 L/Kg , until and estimated last runnings gravity of 1.002.5 .

                                                           COPPER
A 2 hour boil on hops  , with a 1/2 hour boil before the first charge of hops .
1 St Charge : At + 15 mins @ 1.030 , 2 Nd : @ +45  at 1.034 3Rd : At + 1.038 ; at Let off - 15 minutes , liquor back to 1.032 and add the sugars , then the copper finings at let off - 10 mins.
Stand for 1/2 hour after let off and then cool to pitching heat before sending to the fermenting vessel .
                                                             HOPS 
1 St :   Fuggles 10 IBU   
2 Nd : French Fuggles 7 IBU  , Goldings 5 IBU , Bramling Cross 2 IBU
3 Rd : French Fuggles 5 IBU , Goldings 5 IBU
Add 3 % French Fuggles and 5 % Bramling Cross at the copper stand point ( as a % of the total bittering hop weight )

Yeast : Pitch 1.5 g per litre of wort to be pitched at 17.25 c ; of a LIVE BARM/STARTER ,
YORKSHIRE SQUARE YEAST TYPE  .
ATTENUATION : Rouse at + 12 from pitching in and at every 8 hours until 1.014 .
Allow the fermenting wort to a top heat of 19.75 c at pitch +30 hours and reduce to 18.5 c over the next 8 hours , and allow to remain @ 18.5 c until 1.016 , then allow to rise again to 19.5 c until 1.013 and cool to 14 c over 24 h ours , transfer to a settling vessel at 1.011.5 at 14 c and reduce to 13 c , rack to container at 1.010 at 14 c and add  the following hops at racking point ,
Goldings : 4.5 g  ; French Fuggles : 1.5 g on a 25 L racking length ,  stand at 14 c for 2 - 3 days before cellaring for  2 weeks at 10 c before adding the barrel finings and , rolling well ;
Stillage @ 12 c and allow 56 hours before venting etc , condition on vent for 24 - 36 hours before drinking and enjoying !

Cheers All

Edd The Brew

Thursday, January 31, 2019

OLD BREWING PRODUCTION RECORDS

How Do All ;

Just a quick post to appeal for any old brewing production records .
If anyone would like to send me photographs of old brewing records , I`d be happy to convert them into a modern recipie ; the records I`ve seen are quite varied , with no one brewer`s records being in the exact same format as another`s , though some similarities can be seen in terms of the way in which records are kept ; and to a certain degree , the style of brewing and racking after primary fermentation .
A blank , Sample of a Brewing Ledger , 1890`s

If anyone would like to get in touch ; please feel free to drop me an e mail using the contact box on the main blog page ,

Cheers !! 

Edd The Brew

Joshua Tetley & Sons I P A 1848

Tetley`s   East India Pale  27 Th  March  1848
An early Tetley`s Imperial Label
 Courtesy of C Peter Dickinson and The Labologists Society


Original Gravity: 1.070  Racking Gravity: 1.015¼ Final Grav: 1.011 IBU:56 A.B.V:6½ % +
                                                                       MALT 
Chevalier Pale Ale Malt                                                                                                   100 %                         LIQUOR PROFILE : A hard liquor profile, similar to Burton on Trent . 
                               MASHING                                                       SPARGING
1St   Heat : 65.5 C @ Goods In - +30 Mins                        HEAT  :   75.5 C                                               at a ratio of 2.625 L/Kg .                                                  RATIO :  2.415 L/Kg                              2Nd  Heat : 68.5 C @ +30 - + 120 Mins ,                          TIME    :  + 165 Minutes -                                                    at a ratio of 1.375 L/Kg  .                                              Copper Volume .                          3Rd Heat : 70 C @ +120 - + 150 Mins ,                                                                                                                             at a ratio of 1.250 L/Kg .               
                                                                   COPPER
A Two hour boil , with the first hour boiled SHARP , Hop Charging ; 1 St@ +30 Mins @ 1.048          2 Nd @ + 70 Mins @ 1.058.5 , 3 Rd @ + 90 Minutes @ 1.065.5, add copper finings @ Let Off – 15 minutes then at Let Off , stand the copper ½ Hour before cooling to pitching heat and sending to the Hop Back for a ½ hour stand , thence to the F.V  and pitching .Hop back additions as a % of copper hops total weight .
                                                    HOPS TO COPPER                                                               
1 St:  Goldings  13 ibu  ,Saaz/ , Hallertau: 10 ibu .
2 Nd: Goldings 13 ibu.   Saaz/  Hallertau :10 IBU   
3 Rd: Goldings   6 ibu ,  Saaz   /Htau        4ibu .
HOP BACK : 6% Goldings , 3% Saaz / Htau   
                                   YEAST , PITCHING & FERMENTATION
Pitch with 3.5g/Litre of WLP 037 @ 18.5 C .
ROUSING: @ Hrs from pitch ; 1St @ + 18 hrs, and @ every 8 hours until 1.020 . 
FERMENTATION : Allow to a top heat of 19 C @ Pitch + 48 – 54 Hrs , and allow at that value until the gravity is at 1.028 , then reduce to 17 C over 48 hours and allow @ 17 C until 1.018 , then cool to 15 C over 24 hours and stand for two – three days before racking @ 1.015 @16C .
RACKING : WOOD ; Rack as above ,and stand for 3 weeks @ 15 C before cellaring for three months @ 8 – 10 C (Max) . 
METAL / PLASTIC : Rack @ 1.014 and stand for two weeks @ 14 C before cellaring for four months @ 8 – 10 C , add barrel finings @ T&V -56 HRS and roll well , stillage and tap & vent 56 hours later , allow 2 days to condition then drink & enjoy !!
RACKING HOPS :                   WOODEN CASKS            Metal/Plastic                  25 L H/B
East Kents                                          1 Lb                                   6 Oz                             65 g
Saaz / Hallertau                                  ½ Lb                                  3 Oz                             30 g
Label Photograph courtesy of,
C Peter Dickinson & The Labologists Society 

Wednesday, January 30, 2019

Walker`s FALSTAFF 1891

Peter Walker & Sons (Warrington & Burton) Ltd
                                                                  Falstaff Burton Ale
Label photo courtesy of Keith Osborne and The Labologists Society .

Friday 13 Th November 1891    Brew No : 3945
Original Gravity: 1.086  Racking Gravity: 1.015  Final Gravity: 1.012
I B U :                : 60                                              A . B . V :       11 % +
                                  MALT                                                    SUGARS
Chevalier Pale Ale Malt           35.75 %              Glucose                          17 % - 1.014.25
Barrett`s/Joe White Pale           23.75 %
OR = Irish Ale Malt ,
Both at 6.5 EBC
Mild Ale Malt                           35.5   %              No 2 Block Invert     11.25  % - 1.009.5

Flaked Maize                               5      %


                                                              MASHING
Brewing Liquor : Burton On Trent
Thoroughly warm the mash tun with Boiling Liquor before mashing in , to about 1 - 1.5 " above the filtre bed / plates :  then as follows ;
1 St    Heat : 151 f / 66.25 c @ Goods In - + 120 and at 2.240 L/Kg
2 Nd  Heat :  158 f / 70 c      @ Goods In + 120 Minutes at 1.420 L/Kg
                                                             SPARGING
Sparging should begin after the following : SLOWLY OPEN THE MASH TUN TAP and return any cloudy wort SLOWLY over the top of the mash ; until a CONSISTENTLY CLEAR AND BRIGHT WO10T is running from the tap , then sparge @ Taps + 5/- 10 Minutes ( SLOW TAP RATE FOR + 10 Minutes .
HEAT : 176 f / 80 c       RATE : 1.420 L/kg Runnings - Until 1.006

                                                                  COPPER     + 30 Minutes Boil before 1 St Charge

A 2: 05 boil time ON HOPS , with Hop Charging thus : 1 St @ +0 at 1.056
                                                                                    Second @ + 65 / 70 Minutes @ 1.060
                                                                                    Third    @ Let Off - 30 Minutes @ 1.068
At let off - 15 Minutes , liquor back in the copper with UNUSED spare , treated mash liquor to 1.061 and add the SUGAR BREW , as below .
SUGAR BREW ADDITION :
With NEUTRAL LIQUOR (Boil say 20 minutes before adding sugars) , add the sugar requirements and begin to boil ; and if you have any OLD STALE GOLDINGS hops , add these @ 5 oz/ per 25 litre brew , and boil for say 30 - 40 minutes , ensuring a good circulation of the hops .
MAIN COPPER HOPS :
1 St    Charge :  French Fuggles / Tardif De Bourgogne 25 I B U
2 Nd   Charge : Goldings 20 I B U , Brewer`s Gold 5 I B U
3 Rd   Charge : Goldings  10 I B U
 At Let off - 5 ensure that gravity is at 1.086.5 and liquor back for a final time to attain the desired 1.086 , adding the copper finings at the same time  . Stand for a Half Hour at Let Off before slowly cooling to 70 c and adding 5 % Goldings and 5  % Saaz / Hallertau / Strisselspalt etc (As a % of the whole of the bittering hops weight of all charges combined) and standing for a further Half Hour and then ; cooling to PITCHING HEAT and sending to the primary fermenter .

                                                            YEAST PITCHING

Pitch  4.2 G /Litre of wort at 16.0 c of A LIVE BARM / ACTIVE STARTER CULTURE ; Burton On Trent TYPE , and allow 6 - 8 Hours before Rousing FOR 1 St Time , then drop to a second fermenting vessel at 1.080 - 1.078 , allow a further 12 hours before rousing every 8 hours until 1.022 (Draught) AND  1.026 ON ANY BOTTLING BREWS , and on such , transfer to the Bottling C . V at 1.019 then cool to 13 c over 12 - 24 hours and add the racking hops as below , mature on hops until at 1.014 and bottle at 14 c and stand for 56 - 72 hours before cellaring for two months at 12 - 13 c and then 4 - 6 months at 8 c .
                                                ATTENUATION PROFILE 
Day          Hour     Heat    Gravity            REMARKS
1                  P           16      1.086          Rouse @ P + 6 - 8 h
2                 M        17.5     1.084       
                    E       17.75     1.080          Drop to 2 Nd Vessel
3                  N       18.25     1.068
4                 M        19.25    1.057
                   E         19.5       1.050
5                 M        19.5      1.038
                   E          19.5     1.019               
                    E            16       1.017   Drop to a settler and cool asap to 14.5 c (12 hrs)
7                M           14.75   1.015.75
                  E            14.5     1.015
8                M            14       1.015  rack to Wooden Casks
                  noon ?     14.5    1.014   rack to Metal / Plastic casks / containers

Add 4 Ounces per Wooden Barrel (Standard U.K @ 36 Gallons) of Goldings , and either Saaz , Hallertau Heresbrucker or , Strisselspalt , reduce the ammounts as follows for the draught (Metal /Plastic containters only) Goldings @ 1.75 oz Per Brl , Saaz etc @ 3/4 Oz / Brl .                                   Mature at Racking temperature (14 - 15 C ) FOR 6 - 8 DAYS (Oak) and at 14 c (M / P  ) for 5 days then reduce to 12 c for 2 months before cellaring for 3 - 4 months @ 8 - 10 c (Oak) and 1.5 Months at 12 c for other containers , then 5 - 6 @ 8 c (Draught) .
Add barrel finings at stillaging point & temp ( 12 c ) and roll well , stillage and allow to settle for 1 week minimum before venting , tapping (Where appropriate + 36 Hours later) and drinking + 24 - 36 hours later .

All other images are taken from Peter Walker & Sons , Illustrated ; Published by the brewery Ca 1904  and are C Liverpool Museums and Galleries . A big thanks should also go to Ron Pattinson whose exellent blog Shut up about Barclay - Perkins reminded me of Burton Ales , and of the many versions produced all over the country ; this little beauty of a beer was , in all probability originally a Burton brew , as the Walker family owned or controlled 4 breweries in the town over the course of say 60 - 70 years or so .
As with my post on the beers of Walker`s , I`ve got a couple of reccomendations of modern beers to try out ,

Tipsy Angel : Angel`s Folly / Sherry Bright (S.B)Bottle Conditioned : Samuel Smith`s Yorkshire Stingo
All of these are superb beers and well worth looking for !! ,
Cheers

Edd The Brew




The Beers Of PETER WALKER & Sons Ltd


                            The Beers of Peter Walker & Sons , (Warrington & Burton ) Ltd
                                                                   1875  -  1952


         Label Illustrations Kindly Provided By C Keith Osborne and C The Labologists Society

                                                  PALE   AND   BITTER BEERS
                                                               1875  -  1935
Quality   &   Brew No     Date        Original Gravity Rack Gravity  Final Gravity   IBU   A . B . V
 P.A  Pale Ale   269       31/01/1895       1.059                 1.013            1.009.5          56       6½ %
 E India Pale Ale 1455 02/05/ 1905       1.061                 1.010.5         1.007             54       5½ %
Pale Ale `D`        1635  20/10/1916       1.055                 1.011.5         1.008             39       5½ %
 BITTER X.PBk No 2   25/10/1875       1.058                 1.014            1.010            48        5 %
X X  Bitter           3823  03/11/1891       1.059                 1.012            1.008.5         38        6½ %
XXX Bitter          3925  12/11/1891       1.062                 1.014            1.010            42        7¼ %
 XXX S  Bitter     3827  05/11/1891       1.064                 1.014            1.009.5         54        7¾ %
XXXX S Bitter    3927  12/11/1891       1.067                 1.013.5         1.009             60       8½ %
D 7d  Bitter           418   19/11/1924       1.040.5              1.010.5         1.007             36       4½ %
D 8d(Decoction Mash)
                              386   14/11/1924       1.044                 1.011             1.007            34        5 %
S .W.D
(Oldfield Best bitter 414 02/10/1934      1.042                1.010.5           1.007            34        4¼ %
ELLIS WARDE       
Bitter                      1278  31/01/1935     1.035                1.010.5           1.008            36          3.8 % 
  STOUTS  AND  PORTERS
                                                                     1891  - 1925


Quality                Brew  No  & Date   Original Gravity  Rack Gravity Final Gravity  I B U  A. B . V
B.S  Brown Stout  1729   23/05/1905         1.052                   1.012.5          1.008          53        6½ %  Export Dietetic Stout 1636  20/10/1916     1.048.5                1.018.5          1.012.5       56        4½ %
D.S  Dietetic Stout     2133 05/09/1909      1.055                   1.017.25        1.014          54        7 %
Double Brown Stout  3933 12/11/1891      1.064                   1.017.75        1.013           58       7¾ %  X . S   Extra Stout     1157  02/05/1905      1.073                   1.021.5          1.016          62         6 %
Export Extra Stout      272  14/02/1911      1.075                   1.024             1.018          58         6 %
IMPERIAL Stout      3931 12/11/1891       1.093                   1.033             1.022          70         8 % Worsley Stout           1342  06/03/1925       1.063.25             1.015.5          1.009           54        8 % Cooper / Porter           340  11/11/1924       1.034                  1.010.5           1.007           34      3.7 %
                                                                               
                                                                    FALSTAFF
                                                               ( BURTON ALE )
                                                                   1875  -  1907
Falstaff   No 6XP              25/11/1875        1.102.5               1.036.25          1.025            68        8 %
Falstaff          3945            13/11/1891        1.078                  1.015               1.011            48       8¾ %
Falstaff                              31/01/1907        1.074                  1.015               1.010.5         48       9½ %
                   

                                                                  MILD  ALES
                                                                 1891  -  1919 
Quality  &  Brew No      Date    Original Gravity  Rack Gravity    Final Gravity     I B U     A.B.V
 1 X Mild    3825     03/11/1891        1.048                 1.011                   1.008             20        5½ %         1 X Mild      174     31/01/1910        1.044.75            1.013                   1.009.75        24        5½ %
 X X  Mild   3891    09/11/1891        1.060                 1.014                   1.010.5          32         7 %
 XXX Mild      89    11/01/1892        1.063                 1.015.5                1.011.5          32         8 %
Red XX Mild 468   03/05/1918         1.025                 1.010                  1.006             24         2¼ %
4 d Mild        286    04/03/1919         1.025.25            1.009                   1.006            20          2¾ %
 XX 5d          287    05/03/1919         1.032.5              1.011                   1.006            22          3.6 %

                                                 
                                               SPECIAL STRONG ALES
                                                       1945  -  1953
Special S.A  2419   11/04/1945          1.103                1.034                   1.028              74         7½  %
Special S.A
 “Winnie”     2043   17/04/1952         1.102                 1.036.5                1.030              59         7½ %
Special S.A
 Coronation Ale 1652  26/02/1953     1.103               1.034                     1.028              74        7½ %
The Group company beers woul, i believe have been brewed at Dallam Lane prior to the closure of the original brewery , though there are , exeptions to this contention , as I believe that a close trading arrangement existed prior to their takeover by Walker Cain Ltd , as was the case with the beers of both Ellis Warde Webster of Orkskirk in Lancashire , (Closed Ca 1955)and , George Shaw & Co of Leigh, Lancashire (Closed Ca 1929) ; whose beers were certainly being brewed at Dallam Lane by early 1924 ( Walker`s were taken over by Cain`s of Liverpool in the mid 1920`s .)
Hopefully I`ll be posting a recipie for a version of the Falstaff Burton Ale up on here soon  , with credit to Ron Pattinson  for reminding me about Burton Ales ,
Check out his Blog ; Shut Up about Barclay Perkins @barclayperkins.blogspot.com  .

If anyone would like some exellent commercial historic recipie based beers , I can HEARTILY reccomend the exellent TIPSY ANGEL brewery , their George Shaw Porter is , just a superb balanced cask porter ,
CHEERS ALL !!