Monday, 31 August 2020

MARSTON,THOMPSON & EVERSHED : P . X OCTOBER 1940

How Do All ,                                                                                                                                      Thanks to the nice folks at Marston`s https://www.marstonsbrewery.co.uk/brewery 
I`m able to bring you this beautiful recipe for the  P X  of Marston Thompson & Evershed ,
from October 1940 .
I`m also gratefull to the very knowledgeable Ian Webster , the autor of a couple of books on Burton`s beery past , check out his blog for details and other beery things : https://thebeertonian.com ,
thanks should also go to The Brewery History Society : http://breweryhistory.com
If you can help out with any photos of old brewing records , Pop me an e mail at ;
                                            beerhistorybloke@gmail.com
Cheers All , and Happy Brewing 
Edd 
Lancashire ; August 2020 

NO BRAND OWNERSHIP RIGHT ARE CONFERRED ON ANY PARTY BY THE PUBLICATION OF THIS RECIPE . 
   C All Rights reserved , Marston`s PLC .

Marston , Thompson & Evershed Ltd 
The Brewery 
Shobnall Road 
Burton on Trent 
Brewery Drawing from the Company Website .

                             PALE   ALE  
                                ( P . X )
                                                       1 St Ocober 1940
                    Original Gravity:1.041 Racking Gravity:1.010.5 Final Gravity:1.008 
                                                I B U:40        A B V :4.25 %  

                     MALT
U K 
Crisp Malt https://crispmalt.com
Chevalier Pale Ale Malt                                                 15 . 25 % 
Scottish Ale Malt                                                            52 . 5  %
Plumage Archer Pale Ale Malt                                       32 . 25 %

Maris Otter Pale Ale Malt                                               32 . 25  %
Vienna Malt                                                                     15 . 25  %
Pop`s Pale Ale Malt                                                         52 . 5   %
IRELAND
Malting Company of Ireland https://www.maltingcompany.ie
Irish Ale Malt                                                                  52 .  5   %
1959 Hunter Pale Ale Malt                                             32 . 25    %
1914 Spratt - Archer Mild Ale Malt                               15 . 25    %
AUSTRALIA 
Barrett - Burston : https://bbmalt.com.au
Pale Ale Malt @ 7 ebc                                                   52 . 5     %
Border Pale Ale @ 4 . 5 ebc                                          15  . 25   %
Border Pale Ale @ 3.5 >  ebc                                        32  . 25  %
Voyager Craft Malt http://www.voyagercraftmalt.com.au
Veloria Schooner                                                            52 . 5      %
Veloria Vienna                                                                15 . 25    %
Pale Compass                                                                  32 . 25   %
CANADA 
Canada Malting Co : https://canadamalting.com
Maritime Malt                                                                 15 . 25  %
CMC 2 Row Malt                                                            32 . 25  %
Superior Pale Ale Malt                                                    52 . 5    %
Barn Owl Malt : https://www.barnowlmalt.ca
Vienna Malt                                                                     15 . 25    %
Pilsener Malt                                                                   32 . 25    %
Pale Ale Malt                                                                  52  . 5     %

                 MASHING
LIQUOR :               HEAVILY BURTONISE ALL BREWING LIQUOR 
Pre Warm the mash tun with Liquor @ 90 c - 10 before Goods In , 
                                      TO JUST ABOVE THE PLATE / FILTER 
1  St   Mash Heat : 66 c At Goods In - + 120 Minutes @ 2.260 L/Kg 
Nb : ADD 1.001 OF MALT EXTRACT TO THE MASH @ 1 St Heat 
2  Nd  Mash Heat : 69 c At + 120 - + 150 Mins @ 2.100 L/Kg 
At Taps ( 150 Mins ) , Slowly open the mash tun valve and return any cloudy / 
turbid 1 St runnings  OVER THE MASH ,
 UNTIL BRIGHT AND CLEAR , ONLY THEN ALLOW TO THE COPPER
                SPARGING 
Sparge at clear wort + 10 Minutes @ 72 c AT 2.100 L/Kg ; Continue sparging until a gravity of 
1.004 has been reached , then STOP TAPS / CLOSE MASH TUN VALVE .
Then collect the wort in the copper . At Collection , Liquor Back with brewing liquor boiled 
1/4 hour minimum to 1.049.5 and ,BOIL LID OFF UNTIL AT 1.050 .
                  COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 105 @1.051 , then at Let Off - 70 ,
The 2 Nd Charge @ 1.054 , then at Let Off - 35 , Liquor Back as per Collection to 1.038
 and add the No 1 INVERT SUGAR = 1.002.25 / 5.49 % of OG . 
At Let Off - 25 , add the 3 Rd Hop Charge @ 1.040.5 , then at Let Off - 15 , make any filal L/Back adjustments to 1.040 and add the copper finings . Stand the copper 1/2 Hour at Let Off ;
THEN COOL TO PITCHING HEAT AS SOON AS POSSIBLE ,CAST TO A HOP BACK VESSEL
FOR A 1/2 Hour stand , then filter OFF HOPS , and send to an FV .
                     HOPS
1  St Hop Charge : Fuggles =  10  ibu @ 1.051
2 Nd Hop Charge : French Fuggles = 10 , Brewer`s Gold 4 , 
                               Goldings 6 , Keyworth Mid Season 6 ibu @ 1.054 
3  Rd Hop Charge : East Kent Goldings 2 , French Fuggles 2 ibu @ 1.040.5 
French Fuggle Alt : Aramis .
                                                             HOP BACK
                                                 (  WHOLE LEAF ONLY ) 
6 % Each of French Fuggles and East Kent Goldings as a % of the total Copper Hops weight thus;
 12 % x X g of Hops = The H/Back Weight , then halve the weight and apply to the relevant variety.
                                                        RACKING HOPS 
                                                (  WHOLE LEAF ONLY )  
TO Cask / Container : 3 g Each of Keyworth Mid Season and East Kent Goldings ON 25 LITRES , 
REDUCE BY 8 - 12 % for 50 Litres .
                   YEAST 
       Pitch 3.5 g Weight PER BARREL LITRE of a LIVE BARM / ACTIVE STARTER , 
                                       Burton on Trent Type Yeast Strain @ 14 c
                                https://wyeastlab.com/yeast-strain/burton-ipa-blend
             ROUSE @Pitch and at + 8 Hours , then drop to a second FV  as below.
                          ATTENUATION
DAY    Hour    Heat    Gravity                    REMARKS
    1          P        14        1.041 Drop to 2 Nd F V @ 1.039 - 1.037 
    2         M       15         1.037
                E       17         1.032
    3         M       18         1.026
                E       19         1.023
    4         M       16         1.020 
               E         17        1.016 X - - - X 
   5          M       16         1.012  Drop to 3 Rd F V and Prime as below 
PRIME : From 1.009  by 1.002.25 OF Cane Sugar ; Then allow to 15 c .
Rack and FINE , ON HOPS @ 1.010.5 , Then stand for 2 days @ 16 - 20 c before cellaring for 
1 Month at 10 c , Then STILLAGE 1 WEEK @ 10 - 12 c Before Venting , then allow 24 - 36 Hours
to Clear and , condition before Q.C .

Cheers All , and Happy Brewing ,

Edd 

MALLEN & CO , ADELAIDE , SOUTH AUSTRALIA : BEERS IN EARLY 1885

 How Do All ,

                      Thanks to a mate in Australia , Piers Watson ; who did the leg work in visiting the nice folks at The State Library of South Australia :  https://www.slsa.sa.gov.au  where a rare survivor,            The Charles Mallen Brewing Control Register @BRG 186;  I`m able to do a bit more research on historic brewing and beer , this time from sunny Adelaide ! .

Mallen & Co 
Waverley Brewery
Mitcham
Adelaide 
South Australia 
                                          BEERS IN EARLY 1885
                                   PALE   ALES
DATE                                      Brew No       Original Gravity      I B U          A B V 
Saturday 31 St January 1885        13                    1.050                  42            5. 25 % 
                                                      13                    1.056                  40            5. 75 %
Thursday 15 Th January 1885       1                     1.058.5               46            6. 5   %
Saturday  31 St  January 1885      13                    1.075                  38            8       %

                                                     DARK  ALE   
Monday  19 Th January  1885       4                     1.053                  48            5 .5  %
                                                       4                     1.064                   40           6 .5  %
                                                       4                     1.066                   42             7    %
Saturday 15  Th January  1885      8                     1.067                   42          7 .25 %

Cheers All , 

Edd 
Lancashire , August 2020 

Saturday, 29 August 2020

EMU ; PERTH , W . A : STOUT 1916

 How Do All ,                                                                                                                                      Thanks to a couple of mates of the blog , Hai Pham an engineer and marketing major in Perth W A , who kindly did the hard slog &  legwork in photographing the original brewing records and            Glenn Heinzel , Head brewer over here in the UK @ https://www.beerblefish.co.uk , not forgetting     the inestimable help and assistance of the team in the archives and special collections  at                   The State Library of Western Australia where the EMU Brewery brewing records are                                                                                      https://slwa.wa.gov.au/ .


Cheers all , if you can help with any old brewing records photos , pop me an e mail to                                                                     beerhistorybloke@gmail.com
Edd  ,
Lancashire  August 2020 

This Recipe C Edd Mather 2020
               ALL COMMERCIAL RIGHTS RESERVED TO THE SUCCESSOR IN TITLE 

EMU Co-Operative Brewery Ltd
Spring Street
Perth
Western Austtralia 
Photo of the EMU Brewery from the State Library of Western Australia Collections


                                 STOUT
                                Tuesday 21 St May 1916
                                              No : 25 
Original Gravity: 1.052.75 Racking Gravity: 1.014.75 Bottling Gravity: 1.014.5 Final Gravity: 1.012 
                                                        I B U :  44     A B V : 5  %
                                  MALT
Australia 
Barrett - Burston : https://bbmalt.com.au
Vic Ale Malt   @ 7 ebc                                       54        %
Border Pale Ale @ 4.5 ebc                                 11 . 5   %
Amber Malt                                                         11 . 5   %
Crystal Malt ( Med )                                            11 . 5   %
Dark Roast Malt                                                   11 . 5  %
U K 
Crisp Malt : https://crispmalt.com
Chevalier Pale Ale                                               29         %
Scottish Ale Malt                                                 29         %
Amber Malt                                                          11 . 5    %
Crystal Malt ( Medium )                                      11 . 5    %
Black Malt                                                            11 . 5    %
                           MASHING
Use A Stout brewing liquor , and thoroughly Pre Warm the mash tun @ 90 c - 10 minutes before 
goods in , with the Liquor ABOVE the plates / Filter bed .
1  St Mash Heat : 65 c At Goods In - + 1/2 Hour  @ 2.200 L/Kg 
2 Nd Mash Heat : 68 c At + 30 - + 120 @ 1.075 L/Kg 
At Taps / 120 Mins , slowly open the mash tun valve and return any turbid 1 St runnings
OVER THE MASH , UNTIL CLEAR / BRIGHT , THEN SEND TO COPPER .
                             SPARGING
Sparge at Clear Wort + 10 Minutes at 74 c @ 4.6 L/Kg Until a gravity of 1.006 is reached ,
then at 1.005 , STOP TAPS , AND COLLECT WORT IN COPPER . 
At Collection , Liquor Back WITH BREWING LIQUOR , NOT WATER to 1.052.75 and ,
                                             BOIL LID OFF until @  1.053 .
                              SUGARS 
Rapadura ( Un Refined Cane Sugar )           1.011 = 20 . 86 %

PRIMING SUGAR : Refined Golden Cane Sugar 1.003.5 = 6 . 64 %
                              COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.053 , 2 Nd @ L/Off - 90 @ 1.055 
At Let Off - 40 , Liquor Back to 1.040 and add the Un Refined Cane , then at Let Off - 30 Mins ,
add the 3 Rd Charge @ 1.051 .
At Let Off - 15 , Ensure the gravity is no greater than 1.051.75 and add the Copper Finings , and after 
10 Minutes , at L/Off - 5 Mins , add 7 g of Caramel on 25 Litres in the Copper .
Stand 1/2 Hour at Let Off , THEN COOL  ASAP TO PITCHING HEAT 
                                 HOPS
1 St   Charge : Golden Cluster ( AUSTRALIAN CLUSTER ) @ 3 % a/a MAX = 24 IBU 
2 Nd  Charge : Fuggles 10 IBU 
3 Rd Charge  : Goldings 6 , Fuggles 6 
                                YEAST
Pitch with 3 . 25 g Weight Per barrel litre of a LIVE BARM / ACTIVE STARTER  @ 16 c ;
                 https://www.whitelabs.com/yeast-bank/wlp059-melbourne-ale-yeast
                        ATTENUATION
DAY      Hour       Heat      Gravity                   REMARKS
    1           P            16          1.052.75
    2          M            19          1.046
                E             19.5       1.039
    3          M            20          1.036.5
                E             20          1.030
    4          M            21          1.024
                E             19          1.021
           E   10            18         1.020    Drop To Clearing Vessel and cool to 14 c 
    5          M             16         1.014
                E              14          1.012.5 Prime with 1.003 . 5 Cane Sugar , then allow to 15 c 
At 15 c , Rack and Fine to DRAUGHT CONTAINERS , @ 1.014.75 and stand 2 - 3 days @ 16 - 20 c
Cellar for 8 Weeks at 10 c , then Stillage at 10 c 1 week , then vent and allow 24 - 36 Hours ;
to clear and , condition before Quality Control  .
                           BOTTLING
Send to a Bottling CLEARING VESSEL @ 1.024 and cool to 13 c ASAP .
Send to the Bottling Vessel at 1.020 @ 13 c ONTO 1.003.5 Cane Sugar Primings .
CONDITION AT 12 - 13 C until at 1.014.75 , then allow to 15 c and Bottle @ 1.014.5 
Stand for 1 week @ 14 c , then Cellar for 3 Months at 10 c .
Stand 1 week @ 10 - 12 c before a bit of well earned Q.C .


Cheers All , and Happy Brewing 

Edd 

Thursday, 27 August 2020

AMSDELL BREWING & MALTING Co : XXX LIGHT STOCK ALE 1900

 How Do All ,

                      Thanks to fellow Brewing Historian and Old Beer Enthusiast Craig Gravina ,
I am happy to be able to bring you another beautifull old U S beer from before prohibition .
Craig`s Blog : http://www.drinkdrank1.com , and the team of dedicated folks at :
The Albany Institute of History & Art . where some of the Amsdell`s brewing records form part of the archieval collections Website Linky@https://www.albanyinstitute.org
This one is in the George Amsdell`s brewing records ledgers Call No : MS BND 00019 .

If anyone else can help with photos of old brewing records , please get in touch with me at 
                                                     beerhistorybloke@gmail.com
Cheers 
Edd 
Lancashire  August 2020

This recipie is a Modern interpretation of the original process , 
Cheers All  , and : HAPPY BREWING 
C This Recipe Edd Mather 2020 
All Commercial Production Rights Reserved to the Successors in title to 
The Amsdell Brewing & Malting Company .

Amsdell Brewing & Malting Comany 
Cnr Of : Jay , Dove and Lancaster Streets
Albany 
New York 
U S A 

                                X X X 
                          Light Stock Ale 
                                            Thursday 20 Th December 1900
                                                               Gyle No : 98 XXX 
      Original Gravity: 1.066 C V Gravity: 1.020 Racking Gravity: 1.014 Final Gravity: 1.011
                                                    I B U : 58                   A B V  : 6   % 
                                  MALT
U K 
Crisp Malt :
Hana Malt                                                 50  %
Chevalier P A                                            50   %
AUSTRALIA 
Voyager Craft Malt :
Pale Compass                                            50   %
Veloria Schooner                                       50   % 
CANADA & U S A 
Canada Malting Co https://canadamalting.com
Heritage Select Malt                                 100  %
                      CEREAL PORTION
Take x Kg of Maize / Grits to produce X litres of Mash at 1.017 cooking for 40 Mins @ 3.980 L/Kg
                                               MASHING
Liquor : Use a Pale Ale brewing liquor, and thoroughly pre warm the mash tun to 90 c - 10 Mins 
before Goods In , ensuring that the liquor is ABOVE THE PLATES / FILTER BED .
                                          MALT PORTION Target Gravity : 1.050 
1   St Mash Heat : 66 c At Goods In - + 20 Minutes @ 2.500 L/Kg 
2  Nd Mash Heat : 69 c At + 20 - + 55 Minutes @ 0.860 L/Kg 
At + 55 / 60 Minutes , TAKE THE WHOLE MALT MASH , and ADD to the Cereal Portion ; 
Mashing on at 71 c For 40 - 45 Minutes @ 0.860 L/Kg . 
At + 40 - + 45 Minutes , Set Taps and Return any cloudy / turbid runnings over the mash until a BRIGHT AND CLEAR WORT IS CONSISTENTLY RUNNING , ONLY THEN CAST TO COPPER.
At a Gravity of 1.014 , Stop Taps , and Collect wort in the copper ; Liquoring Back to 1.065.5 with 
Brewing Liquor ONLY ( Boiled 1/4 Hour Min ) , then BOIL LID OFF until at 1.066 .
                                SUGAR
Glucose                                                                         1.005   =  7.58  %
                               COPPER
A 1 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 60 @ 1.066 , then at Let Off - 30 , Liquor Back to 
1.060 and add the Glucose , then at Let Off - 25 , add the 2 Nd Charge @ 1.065 .
At Let Off - 15 , Liquor Back to 1.065 as required and add the Copper Finings , then at Let Off , stand the copper 1/2 Hour before cooling to pitching heat and sending to the Fermenting Vessel .
                                HOPS
1  St Charge : @ 1.066  Cluster 14 , Goldings 9 , Tettnanger / Hallertau 6  IBU 
2 Nd Charge : Cluster 9 , Goldings 14 , Tettnanger / Hallertau 6 IBU 
Racking Hops :  ON 25 Litres : 3 g Each of the Copper Hops .
For a Bottling Version , 4.5 g Each ON 25 Litres .
                                                            YEAST
                Pitch 3.5 g Weight of a suitable LIVE BARM / ACTIVE STARTER at 13.5 c
Suggested : Edinburgh Ale Type strain.
                         ATTENUATION
Day      Hour      Heat     Gravity              REMARKS 
   1          P           13.5      1.066
              + 6         16         1.063
   2          M          20         1.057
               E           20         1.042
   3          M          20         1.038
               E           20         1.034 
   4          M          20         1.028   X - - - X / Stop Rousing 
               E           16          1.025 
   5         M           15          1.022
              E            14           1.020
   6         M            14          1.020  
              E             14          1.020  To Conditioning Vessel ON HOPS , and cool to 12 c 
Mature at 12 c Until at 1.015 , then send to a seperate vessel , Prime with 1.004 of a Malt Extract solution at 1.012.5 - 1.016.5 , then allow to 15 c and Rack to a Draught Container @ 1.014 stand 4 days at 14 - 15 c / 2 days @ 16 - 21 c , then Cellar for 3 Months at 10 c , then add barrel finings.
Stillage for 1 week @ 10 - 12 c , then Vent and allow 24 - 36 hours to clear and condition before Q.C
                           BOTTLING
Send to a Seperate Bottling Vessel ON HOPS , AND PRIME ON ENTRY ( @ 1.020 ) 
Mature at 13 - 15 c For 5 - 6 Days , Release Excess gas and then stillage at 10 - 12 c until at 1.014.  
Allow the vessel to 15 c and bottle at 1.013.75 - 1.013.5 at 15 c ; Stand for 5 days @ 14 - 15 c or 2 - 3 Days @ 16 - 20 c , then Cellar for 6 Months at 10 c then stand 1 week at 12 c before Q.C 

Cheers All , And Happy Brewing 

Edd 


Tuesday, 25 August 2020

JOSHUA TETLEY & SONS : CC XXX MILD 1845

How Do All , 

 Thanks to the nice folks at West Yorkshire Archives : https://www.wyjs.org.uk/archive-service , I`m able to bring you this potent Strong / Stock Mild Ale recipe from 1845 , 
A special strong one for good mate and friend of the blog in sunny Melbourne Andy Rankin .
I Hope that you all enjoy the recipe , and if any blog readers are able to help my research by sending 
photos of old brewing records , pop me an e mail to : beerhistorybloke@gmail.com 

Cheers 
Edd 
Lancashire , August 2020 

This Recipe C Edd Mather 2020

Joshua Tetley & Sons
The Brewery
Salem Place
Hunslet Lane
Leeds
West Riding
Yorkshire
Tetley`s Imperial Label photo courtesy of Peter Dickinson

                                       C C XXX MILD ALE 
                        25 Th September 1845
Original Gravity:1.096 C V Gravity:1.020 Racking Gravity: 1.016 Final Gravity: 1.013
                                       I B U  :  44               A B V  :  9 %  
                                MALT
U K 
Crisp Malt : https://crispmalt.com
Chevalier P . A                                                          85   %
Vienna Malt                                                               15   %

AUSTRALIA
Veloria Schooner                                                       75   %
Barrett - Burstonhttps://bbmalt.com.au
Vic Ale Malt  @ 7  ebc                                              25   %
                           MASHING
A Mild Ale Liquor profile , and THOROUGHLY pre warm the mash tun to 90 c - 10 mins 
before goods in .
1   St Mash Heat : 66 c At Goods In - + 90 Minutes @ 2.415 L/Kg 
2 Nd Mash Heat : 70 c At + 90 - + 120 @ 1.075 L/Kg 
3 Rd Mash Heat : 73 c At + 120 - + 150 Minutes @ 1.095 L/Kg 
At Taps , Slowly open the mash tun valve and return any turbid 1 St runnings OVER the mash ,
Until a BRIGHT AND CLEAR WORT IS CONSISTENTLY RUNNING , ONLY THEN 
CAST TO THE COPPER .
                          SPARGING & COLLECTION
At Clear wort + 10 Minutes , Sparge @ 2.0 L/Kg at 78 - 80 c , and at a gravity of 1.010 , 
STOP TAPS / CLOSE OFF MASH TUN VALVE and collect wort in the copper , Liquoring back 
( W Treated BOILED ( 1/4 Hr Min) ) to 1.087.5 and BOIL LID OFF until at 1.088 .
                             COPPER 
A 2 Hour Boil ON HOPS : BOIL LID OFF 11/2 Hours . 
1 St Charge @ Let Off - 120 @ 1.088 ,2 Nd Charge @ L/Off -100  then at let off - 30 , add the 3 Rd Charge and replace the lid . At Let Off - 15 , Liquor Back to 1.094 and add the Copper Finings , then at 
Let Off , stand the copper 1/2 Hour before cooling to pitching heat and send to the FV .
                                HOPS                       
1  St Charge    :  Goldings                   16  IBU @ 1.088
2  Nd Charge  :   Brewer`s Gold          16 IBU @ 1.089
3  Rd Charge  :   East Kents                   6 
                           Saazer                          6  IBU @ 1.096
RACKING HOPS : (ON 25 Litres of HOMEBREW)
East Kents              : 15 g
Brewer`s Gold       :  15 g
Saazer                    :  30 g 
                                YEAST
Pitch with 5 g Weight of a LIVE BARM / ACTIVE STARTER , PER BARREL LITRE  @ 18 c 
AND ROUSE @ P + 6 AND AT EVERY 8 HOURS UNTIL X - - - X as below .
                        ATTENUATION
DAY     Hour     Heat     Gravity                        REMARKS 
    1          P           18        1.096
    2         M           18        1.092
                E           19        1.082
    3         M           19.5     1.068
               E            20        1.055.5
    4        M            19.5     1.048
              E             18.5      1.038  X - - - X @ 1.038 
    5         M           18         1.033
               E            17.5      1.029
   6          M            17        1.024  Commence Cool to 13 - 14 c
              E              16        1.022
   7          M            16        1.020  
   8          M            14        1.020
                E            13        1.020   INTO CLEARING VESSEL / 2 Nd FV - 1.016 @ 13-15 c
At 1.016 @ 15 c , RACK ON HOPS , then stand for 5 days @ 14 - 15 c / 2 Days @ 16 - 20 c 
Then CELLAR for 4 Months at 10 c then add barrel finings  , Stillage for 1 Week at 10 - 12 c ; then allow 24 - 36 Hours to clear and condition before Q . C .
Tetley`s Special Mild Label photo Courtesy of  Peter Dickinson

                                 BOTTLING  
Allow in the C . V On Hops until 1.015 , then send to a bottling vessel and prime with a BOILED MALT EXTRACT ( 1/4 Hour MINIMUM ) SOLUTION to 1.016.5 from approx 1.013 
and allow the vessel to 15 c ; Bottle at 15 c @ 1.015.5 and Stand 1 WEEK @ 14 - 15 c 
Cellar for 6 Months at 10 c , then stand 1 week @ 12 c before a spot of well earned Q.C

Cheers All , and Happy Brewing 

Edd