Sunday, 15 December 2019

KIRKSTALL BREWERY Co Ltd : BITTER 1951

Kirkstall Brewery Co Ltd
The Brewery
Kirkstall
Leeds
West Riding
Yorkshire

                                              BITTER
                                    27 Th February 1951
   Original Gravity: 1.038 C.V Gravity : 1.012 Racking Gravity : 1.010 Final Gravity : 1.007.5
                                                           I B U  : 34  A B V : 4 %

                            FOR 27 Litres in Copper , 25 - 26 Litres of Beer in Container

                                                                       MALT 
Barrett`s Burston Pale @ 7 ebc , or                                          1.815 Kg
Irish Ale Malt @ 6.5 ebc
Maris Otter                                                                                2.440 Kg
Flaked Barley                                                                                240  g
Malt Extract                                                                                     70 g


                                                                 MASHING
Use a Pale Ale Brewing Liquor .
Thoroughly warm the mash tun to 1 - 1.5 above the plates / filter bed ( 80 - 90 c ) ;
before mashing in as follows :
1  St Mash Heat : 64 c = 12.865 L 0 - + 20 Mins
2 Nd Mash Heat : 66 c = 1.505 L  + 20 - + 90 Mins
3 Rd  Mash Heat : 68 c = 1.505 L + 90 - + 120 Mins
4 Th Mash Heat : 70 c = 4.050 L  + 120 - + 155 Mins
At Taps ( 150 Minutes ) , slowly open the mash tun valve and return any turbid 1 st runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is Consistently running , then cast to the copper .
                                                              SPARGING 
At CLEAR WORT POINT + 10 Minutes , and at 68 c = 11.970 Litres , until an estimated last runnings gravity of 1.003 , then liquor back WITH TREATED LIQUOR to 1.037.5 as required , then Boil with the Lid Off until at 1.038
Allow for 38 - 42 Litres of total Liquor required ( Inc Copper L/Back portion)
                                           COPPER 
A 1 1/2 Hour Boil ON HOPS , 1 St @ Let Off - 90 , 2 Nd @ L/Off - 70 , then at Let Off - 30 ,
Liquor back to 1.036 and add the Sugar , then at Let Off - 25 , add the 3 Rd Hops . At Let Off - 15 , ensure the gravity is at 1.037.5 and add the copper finings @ Let Off - 12 Minutes and stand for 1/2 hour at Let Off , then cool to pitching heat and send to the Hop Back Vessel for a Half - 3/4 Hr stand , then send to the F.V ( remove hops from wort ) .
SUGARS :  No 2 Invert 106 g / 1.001.5
                                              HOPS                                         
  1  St Hops : Fuggles @ 15 g , Goldings @ 9 g = 27  L @ 1.038
   2  Nd Hops : Brewer`s Gold / Golden Cluster  @ 16 g = 24 L @ 1.044
  3 Rd Hops : East Kent Goldings  @ 6 g = 27 - 26.5 L @ 1.037.5
HOP BACK : 3 g EACH of Fuggles and Brewer`s Gold / Golden Cluster .
RACKING HOPS : ON 26 Litres : 8 g , 4 g Each of Fuggles and East Kent Goldings


                                                                 YEAST
Pitch with an ACTIVE STARTER as follows : 90 g ( Of starter weight , not yeast )
@ 15 c of a Burton type yeast strain , rouse at Pitch + 8 hours and at every 8 - 10 hours until X ---X .


                                                    ATTENUATION 
Day    Hour    Heat   Gravity    REMARKS
   1        P          15       1.038
   2        E         16.5     1.035
   3        M        19        1.028
             E          21       1.020  X --- X @ 1.017
   4        M         18       1.014
             E           16      1.012  To C.V / Clearing Vessel
   5        M          14     1.008
Prime up By 1.001.5 Malt Extract , and 1.002 of Candy Cane Sugars IN THE C.V  , then
   5        E           14    1.011.5
   6         M          14    1.011
   7         Noon     14    1.010  Rack on hops to containers , stand 4 - 5 days before cellaring at 10-12 c for 3 weeks , then add the barrel finings and roll / activate ; stillage @ 12 c for 4- 5 days , then vent and allow 36 hours to condition @ 12 c before Q.C .

Thanks to the team at West Yorkshire Archives Service : Leeds / Morley where the Kirkstall brewing records from the 1950`s are located ;
AND a special thanks to Peter Dickinson and The Labologist`s Society for the label example photos

Cheers All , and Happy Brewing ,

Edd

























               





Friday, 13 December 2019

DUTTON`S BITTER 1967 : THE BEER !!!

How Do All ,
                      Here`s another Update from Andy and The Bungalow Brew Crew in sunny Melbourne !

DUTTON'S BITTER, 1967, brewed 27.10.19, ABV : 4.0 %

Appearance :
Sunny yellow body with a distinct haze. Glossy white head that falls, but leaves attractive lacing. Aroma :
Light pear, white grape skin and stone fruit with floral, Noble hop notes coming through. Light breadiness and even lighter sherbet.
Palate :
Layered malt between waves of light, pleasant bitterness. Thoroughly dry, crisp body with light carbonation on draught floating resinous and fruity notes across the tongue. Finish :
Lingering dry finish with light, but constant bitterness going on and on...
B: Infinitely drinkable. Like any good British 'session ale' has a good deal of complexity while also being light, morish and easy to down pint after pint. Must make again in larger quantities.






Sunday, 1 December 2019

BOOK RECIPIES !!

How Do All ,
I`ve been canvassing for opinions on the recipies brewlength size ( Litres of Beer ) for the Book ; and wondered if readers of the blog would be able to comment ?
So far , I`ve written a few 50 L recipies that are for friends who brew to that capacity , but the recipies I`ve written for the book are , a 26 Litre in the Barrel / Maturation Vessel , leaving approximately 24.5 - 25 Litres of Beer after ullage of yeast etc , a few folks have suggested a smaller brewlength at say 15 - 19 Litres of Beer 
Pop your comments below ,  I`d love to hear from others who are into historic beers and brewing for their thoughts on this .
Cheers All ,
Edd

Saturday, 30 November 2019

HALIFAX BREWERIES Ltd : X . B 1915

Halifax Breweries Ltd
41 Bedford Row
Halifax
Nova Scotia
C Dalhousie University Archives 
                                                                     X  . 
                                      12 Th January 1915
                                            Brew No : 127
   Original Gravity : 1.057.5 Racking Gravity : 1.010.5 Botling Gravity : 1.010 Final Gravity : 1.008
                                                              I B U : 42   A B V : 5.5 %
                                                              For 27 Litres to the F.V
                                                                         MALT
Chevalier Pale Ale Malt                                                                   40 %  = 2.785 Kg
Barrett`s Burston Pale Ale @ 7 ebc  or ,                                          60 %  = 3.720 Kg
Irish Ale Malt @ 6.5 ebc

                                          MASHING
Thoroughly warm the Mash Tun to 1 - 1.5 " above the plates / Filter Bed / 3.720 Litres @ 80 - 90 c , before mashing in as follows ;
1 St  Mash Heat : 66 c @ Goods In - + 30 Minutes @ 20.345 Litres
2 Nd Mash Heat : 69 c @ + 30 - + 120 Minutes @ 10.175 Litres
At Taps , return any turbid 1 St Runnings over the top of the wort until a BRIGHT AND CLEAR wort is Consistently flowing , then cast tio the copper .
                                         SPARGING
At Clear Wort Point + 10 Minutes and at 76 - 78 c @ 20.760 Litres , sparge until a last runnings gravity of 1.005 and then close the mash tun valve .
At Collection from the mash tun in the copper , Liquor Back to 1.058 as required with Liquor Boiled 1/4 Hour MINIMUM and then Boil Lid OFF for 10 - 15 Minutes
                               Total Liquor Allowance ( Treated ) : 60 - 62 Litres

                                            COPPER 
A 1 3/4 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 105 , 2 Nd @ Let Off - 70 , 3 Rd @ L/off- 25
Then at Let Off - 30 , Liquor Back as above to 1.057 and add the 3 Rd Charge , then agin @ Let Off - 18 Minutes , L/Back to 1.057 and add the copper finings at Let Off - 15 Minutes .
Stand the copper  1/2 Hour at Let Off before cooling to pitching heat and casting to the Hop Back Vessel for a Half Hour Stand , then to the F.V  .
                                                                        HOPS
1 St Charge    : East Kent Goldings @ 42 g @ 1.058
2 Nd Charge  : Bramling Cross 7 g , Goldings 7 g @ 1.064
3 Rd Charge : Goldings 4 g , Fuggles 4 g @ 1.057
HOP BACK :  Goldings 3 g , Bramling Cross 4 g
RACKING HOPS :             DRAUGHT                         BOTTLED
Goldings                                     20 g                                   52 g
Fuggles                                       7   g                                    20 g

                                                                     YEAST
Pitch with a suitable LIVE BARM / ACTIVE STARTER @ 15 c with 54 g per 26 - 27 Lites in F.V

                                                         ATTENUATION
Day     Hr      Ht     Gravity                    REMARKS 
   1             P            15            1.057.5
    2             E             17           1.054
    3             M            18           1.050
                   E             19           1.046
   4              M            20           1.040
                   E             21           1.032
   5              M           21            1.026
                   E             22           1.019
   6               M          18            1.016
                     E           14            1.016   To a Clearing / Settling Vessel / Bottling C.V
   8               M           16            1.012
   9               M            14            1.010 
   12             M            13            1.008  Prime up as per instructions
   13             E             15            1.012
    14            M             15            1.010.5  Rack to draught containers and stand for 5 days @ 14 c , then mature for 4 - 5 weeks at 10 - 12 c before adding the barrel finings and roll well .
Stillage for 1 week @ 12 c before venting / releasing excess Co2 , and allow a further 24 - 36 hours to condition before a bit of hard earned thirst quenching !!
                                                      BOTTLE CONDITIONED BEER
Let into a seperate C.V ON HOPS and mature at 13 c until at 1.009 , then prime up in C.V and allow to rise in temperature to 14 - 15 c and bottle once at 1.010 . Stand for 1 week @ 14 c before cellaring for 4 - 6 weeks at 10 c .

PRIMINGS : Make up a solution of a Medium - Light coloured malt extract and boil for 1/4 Hour MINIMUM , then cool and add to the Racking Vessel / Bottling C.V AS APPROPRIATE .

Cheers All , and I hope you enjoy the first of whatr I hope will be a few Historic Canadian Beer recipies on the blog ,
Happy Brewing Folks , and if you brew this or , any of the other beers from the recipies I`ve posted , get in touch , I`d love to hear from you ; and if you`re on Facebook , check out this group I`ve started for fans of old beers and brewing :THE OLD BEERS AND BREWING APPRECIATION SOCIETY
A Massive thanks are due to the team at Dalhousie University Archives for the Brewing Records photos , and a big thanks to the team at Alexander Keith`s Brewery in Halifax for allowing me access to the records , Cheers Guys
Cheers All and Happy Mashing ,
Edd The Brew



                                                       













Friday, 29 November 2019

THE BEERS OF HALIFAX BREWERIES Ltd , NOVA SCOTIA 1909 - 10 & 1915 - 1917

Halifax Breweries Ltd
41 Bedford Row
Halifax
Nova Scotia

                                          GYLE TYPES & GRAVITIES
                                           1909  -  1910
                                           1913  -  1915
                                           1915  -  1917

C Dalhousie University Archives

                                           1909  -  1910 
MS-4-135_105_10 : Sidney Oland`s Brewing Book
Quality             Date                 Original Gravity  Racking Gravity  Final Gravity   I B U    A B V

Empire      12Th April 1909            1.038.5                 1.006.5               1.004            26       4     %

X X Ale    31St January 1910         1.048                    1.015                  1.012            38       4.25 %

XXX         28Th July     1909          1.056                    1.013                  1.010            42       5.25 %

“STOCK”
I P A           8Th April    1909          1.060                   1.012                   1.009            42         6   %

“STOCK”
Stout         8Th July        1909         1.060                   1.015.5                 1.013           60         5.5   %
STOUT v 1  3Rd July    1909          1.061                  1.013                    1.010           52           6    %
STOUT v 2 18Th April  1909         1.062                   1.013                   1.010           52         6.25 %
C Dalhousie University Archives


                                                  Gyle Types & Gravities 1913 – 1915
MS-4-135_2_9_  Brewing Book
QUALITY       Date                Brew No       Original Grav  Racking Grav Final Grav   I B U    A B V
Common Beer  11/11/1914       96                    1.043              1.010            1.007         38        4   %

Catawba Beer   03/04/1914         1                   1.028.5            1.009.5         1.007.5      34      2.75  %

X X Bottling     13/08/1914       59                    1.058.5            1.016.5         1.014         26      5.5    %
X X  Draught    12/08/1914       58                    1.057               1.017            1.014         28       5.25 %

XXX Draught   19/10/1914       83                    1.057               1.014            1.011         42        5.5  %
XXX Bottled     27/10/1914    104                    1.058               1.012.5         1.010          40       5.75 %
XXX Stock       18/04/1914       73                    1.060               1.014.5         1.011          44         6   %

X . B                   12/01/1915     127                    1.057.5            1.010.5         1.008           42      5.5  %

Bottling Porter    22/09/1914       74                    1.056               1.012.5         1.010          44    5.25  %

PEI Draught        29/04/1914       13                    1.054                1.014           1.011          34       5    %

I P A Draught      13/03/1914     160                   1.056               1.011           1.008          36      5.5   %
I P A Bottled        22/01/1913    105                    1.058              1.010.5        1.008          38      5.75  %
I P A STOCK      04/02/1914     148                   1.060               1.011.5        1.008          40       6     %

LAGER   No 1 A  14/02/1914    150                  1.048.5             1.009           1.006          24      5      %
LAGER                 08/07/1914      40                  1.052                1.008          1.006           22     5.5   %

STOCK ALE         08/04/1914       4                  1.062                1.013          1.009.5         36    6.25  %

C Dalhousie University Archives


                                               Gyle Types & Gravities 1915 – 1917
MS-4-135_69_2_001  Brewing Book
QUALITY       Date                Brew No       Original Grav  Racking Grav Final Grav   I B U    A B V
X  X Bottled   26/04/1916             6                   1.058.5           1.012.5          1.010.5       22       5.25 %
 X X  Draught 12/12/1916         141                   1.058              1.014             1.011          24       5.25 %
X X STOCK   21/12/1916         134                   1.058.5           1.013             1.010          26        6     %

X X X Draught 05/10/1917         40                    1.054             1.014              1.011          36     5.25  %
X X X    “         31/01/1917         19                    1.055.5          1.013              1.010          36      5.25  %
X X X Bottled  05/09/1917         29                    1.052.75        1.013.5           1.011          30       5     %
X X X STOCK 24/04/1917          7                     1.058.5          1.010.5           1.008         34        6     %

I P A Bottled     04/11/1915      159                    1.060.5          1.010.5           1.007.5        46     5.75 %
I P A Draught    02/03/1917        97                   1.055.5           1.011.5           1.008.5        48     5.5  %
I P A Stock        09/03/1917      103                   1.058.5           1.010              1.007           50     6.25 %

STOCK ALE    06/09/1916         44                    1.058.5          1.011.5           1.008           52         6  %                 
LAGER             23/09/1916         83                  1.052               1.012             1.008           22         5  %

Draught Vatted Stout
                          14/10/1915          95                 1.058.5             1.013            1.010          38         5.5 %
Draught Stout    14/08/1916         37                  1.060                1.012           1.009          34          6   %
Bottling Stout    10/12/1916       129                  1.060                1.013           1.010          36          6  %

The beers in this gyle type table differ little in their use of hops , or brewing techniques such as Mashing and Coppering (Boil) from those in the 1913 – 1915 Brewing Book .                       

This post has been possible due to the great assistance and efforts of the brilliant team at ,
Dalhousie University Archives , Cheers Michael and Shirley ( And the rest of the team !!) , I really appreciate your efforts in assisting me with my research into Canadian Brewing & Beer History ; and an additional thanks for the beautifull old Adverts from old Nova Scotian breweries .
C Dalhousie University Archives

  Further thanks are due to the team at Alexander Keith`s Brewery for allowing me access to the records , Cheers Guys !!
Hopefully these are the  first of a few Canadian records I`ll be analysing !! .

Cheers All , I hope you enjoy the lists !!

Edd
                             


 













Thursday, 28 November 2019

OLD BREWING RECORDS APPEAL

How Do All ,
 I hope that you`ve been enjoying the recipies and other posts , I`m sadly unable to travel to all of the Archives I`d like to visit  but if you`re able to visit any of the following archives and send me photos of the brewing records , I`d love to hear from you .
A couple of folks have allready responded with photos from a few breweries , but I`ve very few Scottish brewing records photos , and I`d love to see more from archives in the south of the UK !! .
The following records offices and local history centres have brewing records in their archives , and if folks are able to help , get in touch by popping an EMail to , beerhistorybloke@gmail.com ;
I`ll be able to supply the catalogue references and access conditions and fees charges information .
( Most archives charge a small fee for photography permits to assist in preserving their collections )

                                                         UK  ARCHIVES LIST
Cornwall : Redruth Brewery

Dorset : Eldridge Pope , Sherbourne Brewery , Devenish , JJ Marsh & Co

Bedfordshire : Wells & Winch , Higgins & Son , J W Green ( Pupil Brewer`s Notebook )

Essex : Gray`s of Chelmsford

Kent : Fremlins , Isherwood Foster & Stacey , Frederick Leney , Thomson & Wotton

Somerset : Arnold & Hancock , Starkey Knight & Ford

Westminster Archives : Reid & Co , Fragment of an Elliot & Porter Brewing Jounal 7-13 Dec 1837
Brewing Abstract of Phillips , More & Co 1896-1897

London Metropolitan Archives : Hodgson`s Kingston Brewery , Courage , Barclay - Perkins , Whitbread , Truman , Camden Bry Co , Noakes & Co , Kidd & Sons .

Nottinghamshire : Warwick & Richardsons , James Hole & Co , Shipstones

Doncaster Archives : Darley`s of Thorne  *** Currently Closed

Portsmouth Records Office :
Portsmouth United Breweries , The Rock Brewery : Hove Maltings Reports , Biden & Co and a brewing abstract from The Steyning Brewery

Wolverhampton Archives : Thomas Russell , Great Western Brewery

Staffordshire : John Joule & Sons , Litchfield Brewery Co

East Sussex Records Office / The Keep : Beard`s of Lewes

Wiltshire : Usher`s of Trowbridge

Shakespeare Birthplace Trust : Flowers of Stratford on Avon

Devon Archives : Valance`s Brewery , Sidmouth
                              19 Th Century Recipie for brewing Spruce Beer

Plymouth & West Devon Record Office
Tamar Brewery , Octagon Brewery ; Plymouth ( Microfilm Copy Only )

Cambridgeshire : Pupil Brewer`s Notebooks

County Durham : Broadway Brewery 1900 - 15 , 1915 , Burton ; Vaux Of Sunderland 1899-1901,                                    Nimmo`s 1942-67 .

Norfolk Record Office : Bullard & Sons 1936 , Lacon`s 1837 - 1841 , 1966 - 67

And of course the brilliant Scottish Brewing Archive at The University of Glasgow Archives
Quite a few archives centres have records in their collections , if anyone`s interested ;
Pop a comment below with the area you`re interested in and I`ll see if any records survive and their location ! , or send me a message .

Cheers All , I look forward to hearing from you

Edd The Brew















Wednesday, 27 November 2019

JOSHUA TETLEY & Sons ; PALE ALE 1844

Joshua Tetley & Sons
The Brewery
Salem Place
Hunslet Lane
Leeds
West Riding
Yorkshire


                                                                 PALE   ALE 
                                       24 Th April 1844
   Original Gravity : 1.067  C . V Gravity : 1.024  Racking Gravity : 1.016 Final Gravity : 1.013
                                                      I B U   :  38    A  B  V  : 5.75 %

                                               MALT
Chevalier Pale Ale Malt                                                                             7.5 Kg

                                                                  MASHING
Liquor : Burton on Trent ; and Thoroughly warm the mash tun @ 80 c to 1 - 1.5 " above the plates / Filter Bed before mashing in as follows ;
1  St  Mash Heat : 64 c At Goods In - + 120 Minutes = 17.935 Litres
2 Nd Mash Heat : 68 c At + 120 - + 150 Minutes = 7.980 Litres
At Taps , Clear wort by returning the Turbid 1 St Runnings over the top of the mash , until a bright and CLEAR WORT is consistently flowing , then cast to the copper .


                                            SPARGING
At Clear Wort Point + 10 Minutes at 80 c = 29.410 Litres , until a last runnings gravity of 1.006 , then close the Mash Tun Valve and liquor back after collection from the mash tun to 1.066 and boil with the Lid Off until at 1.067 .


                                                                     COPPER
A  1 1/2 Hour boil ON HOPS , 1 St Charge @ Let Off - 105 , 2 Nd @ Let Off - 25 ,
 Boil Sharply / Hard for the first hour of the boil .
At Let Off - 30 , Liquor back to 1.066 and at L/Off - 25 , and add the 2 Nd Charge , then at Let Off - 15 , ensure the gravity of the copper is at 1.066 and add the Copper Finings @ L/Off - 12 Mins .
Stand the Copper 1/2 Hour @ Let Off , then cool to pitching heat before casting to the Hop Back for a Half Hour Stand .

                                               HOPS
1  St  Charge on 27 Litres In Copper @ 1.067 : Goldings 11 g , Hallertau Heresbrucker 21 g
2 Nd Charge @ 1.073 :  East Kent Goldings 17g , Bramling Cross 5g , Goldings 6 g
HOP BACK ADDITIONS : Goldings 5 g , Hallertau 5 g ON 27 - 26 Litres in Hop Back .

RACKING HOPS : On 26 Litres in Cask / Container
Draught : 6 g each of Hallertau and Goldings
Bottled : 8 g each of Hallertau and Goldings


                                                                   YEAST
Pitch 135 g of a LIVE BARM / ACTIVE YEAST STARTER @ 18 c AND ROUSE @ pITCHING +
12 Hours and at Drop + 18 - 24 Hours and at every 8 Hours until marked X --- X as below .

                                     ATTENUATION
DAY       Hour      Heat      GRAVITY                               REMARKS 
   1             P           18            1.067
   2            M          19.5          1.064
                 E           19.5          1.051
   3            M          18.5          1.044.5
                 E           18.5          1.039.5
   4            M          18.5          1.037
.                E           18.5          1.035    X --- X
   5            M          19.5          1.032
                 E           18.5          1.030  SKIM  ( and to Bottling C.V )
   6            M          18             1.029
                 E           16              1.026
   7            M           13             1.026

  10            M          12             1.024
At 1.024 , send to a C . V   ON HOPS AS ABOVE , then mature @ 12 - 13 c until at 1.017.5 , and allow to rise to 14 - 15 c and rack to draught container @ 1.016 @ 14 - 15 c then Stand for 1 week @ Racking Heat before cellaring for 1 Month @ 10 - 12 c ; Stillage for 1 week @ 12 c then Vent , allow 48 Hours then Tap , and allow a further 24 - 36 Hours then Q.C .


                               BOTTLE CONDITIONED
As per the Draught Beer , mature in a C.V but at 13 c until at 1.017 , and allow to 15 c then bottle @ 1.015.5 and @ 15 c , Stand for 1 week then mature @ 10 - 12 c for 1 - 2 Months before Q.C

With thanks to The West Yorkshire Archives Service at Morley where the Tetley`s records are located, and to Peter Dickinson for the Label Photos .

Cheers All ,

Edd The Brew


















                                             


















Monday, 25 November 2019

W . B MEW , LANGTON & Co Ltd ; FAMILY ALE 1884

W Mew , Langton & Co Ltd 
The Royal Brewery 
Crocker St 
Newport 
Isle of Wight 

                                                             Family Ale 
                           Wednesday 8 Th October 1884
                                          Gyle No : 6
Original Grav : 1.050 C.V Grav : 1.017 Racking Grav : 1.008 Bottling : 1.008 Final : 1.005.5
                                                          IBU : 34   A B V : 5.5 %

                                                                   MALT
Chevalier Pale Ale Malt                                                       70 % = 4.200 Kg
Barrett`s Burston Pale Ale @ 7 ebc or,
Irish Ale Malt @ 6.5 ebc                                                      30  % = 1.785 Kg

                                                              MASHING
LIQUOR : Pale Ale / Bitter Beer Liquor Profile . 
Thoroughly warm the mash tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows , at 80 - 90 c .
1  St  Mash Heat  : 64 c = 13.170 Litres At Goods In - + 105 Minutes 
2 Nd Mash Heat   : 66 c = 14.605 Litres At + 105 - + 135 Minutes 
3 Rd Mash Heat   : 68 c = 11.670 Litres At + 135 - + 170 Minutes 
At Taps , slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash , until a Bright and Clear / Brilliant wort is consistently running , and only then cast to the copper . 

                                                              SPARGING
At Clear Wort + 10 Minutes , sparge at 80 c @ 12.600 Litres ( Slowly over 2 Hours ) , until an estimated last runnings gravity of 1.004.5 - 1.005 , and liquor back in the copper with liquor boiled 1/4 hour minimum to 1.049 and boil with the LID OFF until at 1.050 .

                                                                  COPPER
A 1.5 Hour boil ON HOPS ; 1 St Charge @ Let Off - 90 , 2 Nd Charge @ L/Off - 70 and ,
a 3 Rd Charge @ Let Off - 25 Minutes .
At Let off - 30 Minutes , Liquor Back to 1.043 and add the No 2 Invert Sugars at Let Off -28 , then the 3 Rd Charge @ L/O - 25 . At Let Off - 15 , liquor back as required to 1.049 and add the Copper Finings and boil for a further 15 Minutes until Let Off @ 90 Minutes .
Stand The Copper 1/2 Hour at Let Off before Cooling to Pitching Heat and send to the Hop Back for a 3/4 hour stand , then cast to the Fermenting Vessel , ensuring that none of the Hop Back materials is present in the Wort to be pitched .


                                                                     HOPS 
1 St   Charge @ 1.050 : Fuggles 18 ibu = 30 g on 27 Litres in Copper 
2 Nd Charge @ 1.054  : East Kent Goldings 4 ibu = 6 g , Hallertau 4 ibu = 12 g on 24 Litres
3 Rd Charge @ 1.049  : East Kent Goldings 4 ibu = 6 g , Hallertau 4 ibu = 18 g on 27 Litres 
                                                                                  TOTAL HOPS Wt : 65 g 
HOP BACK  : East Kents  4 g , Hallertau 6 g ON 27 Litres in the Hop Back @ 16 c

                                                                   SUGARS 
No 2 Invert Sugar                           430 g after Liquoring back as above 

Primings : No 2 Solution to 1.003 = ( Est`d ) 78 g 

                                                                 YEAST
  Pitch with a Live Barm / Active Yeast Starter @ 16c = 54 g 


                                     ATTENUATION
DAY      Hour     Heat      Gravity                                REMARKS 
   1             P          16           1.050
  2            N           15           1.046
                E          16.5         1.040
  3            M         18.5         1.030
                E  6      20.5         1.022
              M /T      21.5         1.017
   4           M          18           1.016   To Clearing Vessel 
                E  6       16           1.012
                M/t        14           1.010       To Bottling C.V 
  5            M          14            1.008.5
                E           15            1.006
  6            M           14           1.005.75  
                E            12/13      1.005.5  Prime up with a No 2 Solution to 1.008.5 
  7            M          15            1.008    Rack to Draught Containers , AND FINE , Stand 4 - 5 days ; before cellaring at 10 - 12 c for 3 weeks then roll well and stillage for 4 - 5 days , then release excess pressure and allow 24 - 36 hours to condition and clear before a bit of well earned Q.C .


                                                     BOTTLE CONDITIONED BEER 
As above , allow to a seperate C.V for the Bottling portion and cool to 3 - 14 c and mature until at 1.006 , then prime up to 1.008 with a No 2 Solution as above and allow to condition at 14-15c until at 1.007.5 and Bottle @ 15 c and stand 1 week before cellaring for 1 month @ 10 - 12 c before the all important Quality Controll !! 

Cheers to Jeff Secchiari from the Brewery History Society who kindly sent me the Mew`s brewing record photos and the beautifull label example photos , and an additional thanks to the team at The Isle of Wight Archives where the Mew Langton & Co records are deposited .

If any Blog Readers would like to send me Old Brewing Records Photos , please get in touch by popping an e mail to : beerhistorybloke@gmail.com 

Cheers All , and Happy Brewing 

Edd The Brew