Monkey See , Monkey Brew

Wednesday, 21 August 2019

BODDINGTON`S BREWERIES Ltd : X MILD ALE 1901

Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire
                                                                   X Mild  Ale
                                                              3Rd December 1901
Original Gravity: 1.045  Racking Gravity:1.013 Final Gravity: 1.010  IBU: 24  A.B.V : 4.7 %
                                 MALT                                                           SUGARS
Mild Ale Malt                            40 %                              No 4 Invert                               7 %
Chevalier Pale Ale Malt          35.5 %                                            PRIMING
Weyermann Pale Ale Malt      17.5 %                             Candy Cane Solution @ 6.7 % of the O.G
                                                     MASHING & SPARGING
Mild Ale Brewing Liquor .
Thoroughly warm the mash tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
Mash : 1St Heat  : 66.5 C @ Goods In - + 90 Minutes at 2.685 L/Kg
          2Nd Heat   : 68.5 C @ + 90 - + 120 Mins @ 2.145 L/kg
At Taps ( + 120 ) , slowly open the Mast tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .
Sparging :  At + 130 Minutes , @ 74 C and at 2.685 L/Kg     
                                                        COPPER & HOPS
A 2 hour boil ,Charging : 1St @ + 25 Mins , 2Nd @ + 65 Mins 3Rd @ + 75- 80 Mins , add the copper finings @ Let Off – 15 minutes and the sugars at Let Off – 10 Minutes .
1St   Charge : French Fuggles (aged) 3 IBU ,  Hallertau 4 IBU
2Nd Charge : Willamette 7 IBU , Brewer`s Gold 5 IBU
3Rd Charge : East Kents 5 IBU
                                   YEAST , PITCHING & FERMENTATION
Pitch with 3.5 g / Litre of a Burton type yeast eg : White Labs WLP 023 @ 15 C , AND ROUSE @ pitching + 18 hours and every 8 – 10 hours until 1.015 .
Allow to a top heat of  20 C @ Pitch +48 Hours and allow @ 20 C until 1.015 , then cool to 16 C over 3 days , and allow to settle for 24 hours , before adding the primings at 1.010 to bring the gravity up to 1.013.25 , and rack @ 1.013 , at 15.5 C , stand three days before cellaring for two- three weeks @ 10 C , then add the barrel finings and roll well , stillage and allow to settle for 48 hours before tapping and venting ; condition / allow to breathe for 24 – 36 hours before drinking and enjoying .

Saturday, 17 August 2019

MONKEY SEE , MONKEY BREW No 3 !! : X X BITTER 1891

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire
                                                                 X X BITTER BEER                   
                                                       Friday 3 Rd November 1891
                                                                  Brew No : 3823

     Original Gravity : 1.059  Racking Gravity 1.012 Final Gravity: 1.009 I B U : 38  A B V : 6.5 %

                                                                        MALT
Barrett`s Burson Pale / Joe White Pale Ale Malt       @ 6.5 ebc                                         23.5    %
/ Malting Coy of Ireland`s Irish Ale Malt
Plumage Archer Pale Ale Malt                                                                                            23.25  %
Chevalier Pale Ale                                                                                                               38.75   %
Amber Malt                                                                                                                            4.25 %

Flaked Maize                                                                                                                          10    %

                                                                  MASHING
Burtonise ( Lightly ) All Brewing Liquor .
Thoroughly warm the mash tun with boiling liquor prior to 1 - 1.5 " above the plates / filter bed before mashing in as below ;
1 St  Mash Heat  :  66.25 c at Goods In - + 120 Mins at 2.250 L/Kg
2 Nd Mash Heat :  70 c at + 120 - + 160 Minutes at 1.880 L/Kg
At Taps ( 160 Minutes ) , carefully open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until  a Brilliantly clear / bright wort is consistently flowing , then cast to the copper .
                                                              SPARGING 
At Taps ( CLEAR WORT POINT / CAST TO COPPER ONLY )  + 10 Mins , at 1.975  L/Kg @ 80 c
until an estimated last runnings gravity of 1.005.5 - 6 .
To produce X Litres of wort @ 1.043 +
                                                                   SUGARS
No 1 Invert Sugar                                                                                 28.75 % - 1.017
No 2 Invert Sugar                                                                                   5.75 % - 1.003.5
Caramel                                             @ 3.2 g per 25 Litres of HOMBREW

                                                                   COPPER 
A 1/4 Pre Boil : 1:50 Mins tot boil time (Liquor back to 1.043 @ Copper full , with TREATED BREWING LIQUOR , NOT WATER ; then allow to boil with the lid off before the first hop charges as follows
1 St Charge @ Let off - 85 Mins at 1.043.5 : ( Old / Stale @ 2 % a/a MAX )
                                                                       Goldings 10
2 Nd Charge @ Let Off - 55 at 1.049 : French Fuggles 8 , Brewer`s Gold 10 ibu
At Let off - 35 minutes , Liquor Back to 1.037.5 and add the No 1 Invert Sugar and dissolve thoroughly before adding the No 2 Invert @ L/off - 30 again , ensure Sugars are well mixed . then add the third charge as below , ensuring that the wort gravity is @ 1.057 after L/Back .
3 Rd Charge @ Let Off - 25 / 20 at 1.057 - 1.057.5  Goldings 5 , French Fuggles 5 ibu
At Let Off , stand the copper 1/2 Hour before cooling to pitching heat and sending to the F.V .   

                                                         RACKING HOPS 
  Per 25 Litres of Homebrew : Brewer`s Gold 3 g , French Fuggles 4.5 g , Goldings 8 g
For Bottling , increase each weight by 2 g per brew for Bottling Version Only .                                                 

                                                                   YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain at 4.2 g/L at 15 c and rouse at Pitch + 6 - 8 Hours and at every 8 - 10 hours until marked X --- X as below .

                                                           ATTENUATION
DAY          Hour         Heat       Gravity             REMARKS 
   1                P               15         1.059
   2               M              17        1.057  Drop to 2 Nd F.V @ 1.057
                    E              17.5      1.050
   3               M             17.75      1.045
                    E               19           1.036
   4               M              18.75     1.028
                    E               20.5       1.022 X --- X @ 1.018  .  (On Bott Only : To Botling c.v @ 1.018 ON HOPS )
   5               M              19          1.015    To Settler / 3 Rd F . V
                    E               15.5       1.014.5
  6                M              15          1.013
  7               M               14.5      1.009.5  Prime up by 1.003 with Candy Cane solution
  8               E                14         1.012   Rack to Draught Containers on hops as above
After racking to draught containers on hops as above , stand at 13.5 - 14 c for 4 - 5 days before cellaring for  4   weeks at  12 c , then add the barrel finings and roll well , stillage @ 12 c for 1 week before venting , then allow 36 hours to condition before tapping , allow a further 24 hours to settle before Q . C !!

                                                                   BOTTLING 
Take from the main F.V as above and cool to 14 c Immediately , then allow 24 hours before casting to the Bottling Maturation Vessel On Hops as above , allow 1 week @ 14 c , release excess pressure as required , then cellar at 12 c for 1 month and at 8 c - 10 c for 2 - 3 Months before checking gravity and quality ; if all criteria are met , prime up with as above  , and Bottle at 1.002.75 above the Final Gravity as given above and at 14 - 15 c . Stand the bottles for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C and enjoyment !!

Cheers All , and Happy Mashing

Edd The Brew



















Friday, 16 August 2019

PETER WALKER & Sons : X X BITTER (EXPERIMENTAL) 1891

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire

                                                                 X X BITTER BEER
                                                                ( EXPERIMENTAL )                     
                                                       Tuesday 17 Th November 1891
                                                                  Brew No : 3969

     Original Gravity : 1.060  Racking Gravity 1.014 Final Gravity: 1.010.5 I B U : 36  A B V : 7 %

                                                                        MALT
Barrett`s Burson Pale / Joe White Pale Ale Malt       @ 6.5 ebc                                         24.5    %
/ Malting Coy of Ireland`s Irish Ale Malt 
Plumage Archer Pale Ale Malt                                                                                            13.25  %
Chevalier Pale Ale                                                                                                               47.5   %
Amber Malt                                                                                                                            4.75 %

Flaked Maize                                                                                                                          10    %

                                                                  MASHING
Burtonise ( Lightly ) All Brewing Liquor .
Thoroughly warm the mash tun with boiling liquor prior to 1 - 1.5 " above the plates / filter bed before mashing in as below ;
1 St  Mash Heat  :  65 c at Goods In - + 120 Mins at 2.405 L/Kg
2 Nd Mash Heat :  69 c at + 120 - + 180 Minutes at 3.160 L/Kg
At Taps ( 180 Minutes ) , carefully open the mash tun valve and return any turbid 1 St runnings over the top of the mash , and continue doing so until  a Brilliantly clear / bright wort is consistently flowing , then cast to the copper .
                                                              SPARGING 
At Taps ( CLEAR WORT POINT / CAST TO COPPER ONLY )  + 10 Mins , at 0.780 L/Kg @ 81 c
until an estimated last runnings gravity of 1.004.5 - 1.005 .
To produce X Litres of wort @ 1.040 +
                                                                   SUGARS
No 1 Invert Sugar                                                                                 28.75 % - 1.017.25
No 2 Invert Sugar                                                                                   5.75 % - 1.003.5
Caramel                                             @ 3.2 g per 25 Litres of HOMBREW

                                                                   COPPER 
A 1/4 Pre Boil : 1:40 Mins tot boil time (Liquor back to 1.039 @ Copper full , with TREATED BREWING LIQUOR , NOT WATER ; then allow to boil with the lid off before the first hop charges as follows
1 St Charge @ Let off - 85 Mins at 1.040 : ( Old / Stale @ 2 % a/a MAX )
                                                                       Goldings 4 , Fuggles 4   ibu
2 Nd Charge @ Let Off - 55 at 1.043 : French Fuggles 16   ibu
At Let off - 35 minutes , Liquor Back to 1.037.5 and add the No 1 Invert Sugar and dissolve thoroughly before adding the No 2 Invert @ L/off - 30 again , ensure Sugars are well mixed . then add the third charge as below .
3 Rd Charge @ Let Off - 25 / 20 at 1.057.5 - 1.058 Goldings 6 , French Fuggles 6 ibu
At Let Off , stand the copper 1/2 Hour before cooling to pitching heat and sending to the F.V .     

                                                         RACKING HOPS 
  Per 25 Litres of Homebrew : Brewer`s Gold 3 g , French Fuggles 4.5 g , Goldings 8 g
For Bottling , increase each weight by 2 g per brew for Bottling Version Only .                                                   

                                                                   YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain at 4.2 g/L at 15 c and rouse at Pitch + 6 - 8 Hours and at every 8 - 10 hours until marked X --- X as below .

                                                           ATTENUATION
DAY          Hour         Heat       Gravity             REMARKS 
   1                P               15         1.060
   2               M             15.5        1.058  Drop to 2 Nd F.V @ 1.057
                    E              16.25      1.052
   3               M             17.75      1.045
                    E               19           1.036
   4               M              17.75     1.028
                    E               16.5       1.022       ( Bottled Only : To Botling c.v @ 1.018 ON HOPS )
   5               M              15          1.016    To Settler / 3 Rd F . V
                    E               13.5       1.014.5
  6                M              13           1.014.5
  7               M               12.75      1.014.25
  8               E                12.5         1.014    Rack to Draught Containers on hops as above
After racking to draught containers on hops as above , stand at 13.5 - 14 c for 4 - 5 days before cellaring for  4 - 6  weeks at  12 c , then add the barrel finings and roll well , stillage @ 12 c for 1 week before venting , then allow 36 hours to condition before tapping , allow a further 24 hours to settle before Q . C !!

                                                                   BOTTLING 
Take from the main F.V as above and cool to 14 c Immediately , then allow 24 hours before casting to the Bottling Maturation Vessel On Hops as above , allow 1 week @ 14 c , release excess pressure as required , then cellar at 12 c for 1 month and at 8 c - 10 c for 2 - 3 Months before checking gravity and quality ; if all criteria are met , prime up with a blend of No 2 Invert Sugar and Candy Cane Sugar solution by 1.001.5 each , and Bottle at 1.002.75 above the Final Gravity as given above and at 14 - 15 c . Stand the bottles for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C and enjoyment !!

Cheers All , and Happy Mashing

Edd The Brew

















Tuesday, 30 July 2019

G`DAY FELLAS !!

How Do ,
                Just a quick post to say Hello to all of the Aussie readers of the Blog , 
I hope you`re enjoying it , and if you`d like to send me any of your brew day tales of Historic Beer brew days and photo`s I`d love to hear from you ! , Please get in touch  , via the                                     `Say How Do To Edd The Brew ` Button .
I`d love to be able to feature some old Aussie beers on the blog , so if you`re able to help ; there are Brewing Production records in the following archives and Museums ;
The State Library of New South Wales , 
The Powerhouse Museum , Sydney 

The State Library of Western Australia , Perth 

The Noel Butlin Archives Centre , Australian National University , Canberra 

I`ll happily credit any help such as photos of brewing records etc , and I`ll not publish the records photos , but I`d be gratefull for any old brewery photos , Labels etc to illustrate any blog articles ; and I`ll happily credit the source , cite catalogue nos etc on this one .

Hopefully some Aussie beer & brewing history enthusiasts will be in touch , I`d love to hear from you , and If anyone knows any retired brewery workers from eg the old Resch`s , Tooheys or Tooth`s breweries in NSW , or any other old Aussie breweries ; I`d dearly love to feature some memories / stories on the blog ,

Cheers All , Onyer Guys 🍻🍺🍻

Edd The Brew 

Sunday, 28 July 2019

Monkey Brew No 2 !!!

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                                  "  " Bitter Beer
                                                           Thursday 10 Th May 1888
                                                                  Brew No : 9861


   Original Gravity : 1.050  C.V Gravity  : 1.014 Racking Gravity : 1.012 Final Gravity : 1.009.25
                                                          A . B . V : 5.75 %    I B U  : 36

                                                                   MALT
Chevalier Pale Ale Malt                                                                             25   %
Maris Otter Pale Ale Malt                                                                          25   %
Weyermann Bohemian Pilsener Lager Malt                                               25   %
Weyermann Vienna Malt                                                                             25  %

                                                              MASHING
A Medium Level of Burtonisation
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the Plates / filter bed before mashing in as follows ;
1  St Mash Heat : 68.25 c At Goods In - + 90 Minutes @ 2.415 L/Kg
2  Nd Mash Heat : 71 c At + 90 Minutes - + 120 Minutes @ 1.075 L/Kg
At Taps , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently running , then cast to the copper .
                                                                       SPARGING 
Sparge at 73 - 74 c at Clear Wort ( Taps ) + 10 Mins @ 4.570 L/Kg and from 1.090 - 1.003.5 , For X Litres of Wort @ 1.032 , Boil for 30 Mins before the 1 St Hops Charge ( Lid Off )
               
                                                                         SUGARS
No 2 Invert Block Sugar                                                      25 % - 1.012.25

                                                                        COPPER 
Liquor Back In the Copper to 1.034 with Brewing Liquor boiled 1/4 Hour Minimum @Let Off - 120 Minutes . Then Add the 1 St Hops @ 1.034 , 2 Nd @ Let Off - 90 Minutes @ 1.036 , then at Let Off - 30 Minutes , Liquor Back to 1.034.5 and add the Sugars , then at Let Off - 25 , add the 3 Rd Charge of Hops @ 1.047 , then at Let Off - 15 , make any final adjustments to gravity by Liquoring Back as above to 1.047.5 and add the Copper Finings @ L/ Off - 10 Minutes .
Stand 1 / 2 Hour at Let Off before cooling to Pitching Heat and sending to the Hop Back for a Half Hour Stand ; Thence to the F . V .

                                                                     HOPS 
1 St    Charge :  French Fuggles                   18 IBU
2 Nd  Charge :  Goldings 6 , French Fuggles 4 IBU 
3 Rd  Charge : Tadif De Bourgogne 4 , Goldings 3 IBU
Hop Back : Tardif De Bourgogne 4 % , Goldings 4 %
Racking Hops : Tardif De Bourgogne 5 g , Goldings 15 g Per 25 Litres of Homebrew Racked Down

                                                                     YEAST
Pitch with 8.25 g of LIVE BARM / ACTIVE STARTER CULTURE of a YORKSHIRE Square Type Yeast Strain 17.25 c and Rouse at Pitch + 18 Hours and at every 8 Hours until marked X --- X as below .

                                                               ATTENUATION
DAY       HOUR      HEAT       GRAVITY       REMARKS
  1               P           15.5              1.050        Pitch @ 17.25 c and cool to 15.5 c on Pitching
  2              M           16               
                  E            16.5     
  3              M           17.25            1.034
                  E            17.75            1.030.25
 4               M           19                 1.025
                  E             20                1.019  X ---X
 5               M            18                1.015 
                  E              16               1.014
 6               M             15.5            1.014
                  E               14               1.014 ( ***  To C.V / Maturation Vessel ( Bottling ON HOPS )
 7               M             13                1.012.75
                  E               13               1.012.5
8                M               13              1.012.25
                  E               14.25           1.012  Draught Racking Point
***  12              M               13               1.011.75 Bottle @ 1.011.5 @ 14.25 c

DRAUGHT : Rack to container of choice on Hops as above @ 14.25 c @ 1.012and stand for four - five days , release excess pressure before cellaring for 3 weeks at 12 c then add the barrel finings and roll well then stillage for 1 week before venting and allow 24 - 36 hours to condition before tapping and quality control .


BOTTLING : To C.V on Hops @ + 5 g each variety as above ; Bottle as above at 1.011.5 at 14.25 c and stand for 1 week at 14 c before cellaring for 1 month at 12 c before Q.C .

Cheers All and Happy Mashing ,

Monkey πŸ’

With thanks to West Yorkshire Archives at Morley , where the records are and to Peter Dickinson for the Label Photos .