Monkey See , Monkey Brew

Wednesday, 27 February 2019

WILSON`S OLYMPIC PALE ALE 1955

Wilson`s Brewery Ltd
Newton Heath
Manchester
Lancashire


                                                        OLYMPIC  PALE  ALE 
                                                              Brew No  : 645
                                                  Wednesday  10 Th August  1955

Original Gravity : 1.044  Racking Gravity : 1.011  Final Gravity : 1.009  I B U : 34  A B V : 4.5 %

                                                                      MALT
Chevalier Pale Ale                                                                            16.75 %
Maris Otter Pale Ale                                                                         41.5   %
Mild Ale Malt                                                                                   25     %
Irish Ale Malt / Barrett`s - Joe White Pale Ale @ 6.5 ebc              16.75 %

                                                                 MASHING 
Liquor Profile : Light Burtonisation
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed and mash in as follows ;
1   St Heat :  64.5 c @ Goods In - + 20 Minutes at 2.280 L/Kg
2  Nd Heat : 65.5 c @ + 20 - + 120 at 1.340 L/Kg
3  Rd Heat : 71 c    @ + 120 - + 150 at 1.340 L/Kg
At Taps ( + 150 ) , slowly open the valve on the Mash Tun and SLOWLY return any Turbid 1 St runnings over the top of the mash ; until a BRIGHT AND CLEAR WORT is consistently running , then allow to the copper .

SPARGING : At Taps + 10 ( Clear Wort) at 5.200 L/Kg until a last runnings gravity of 1.000.75

TO Produce  X  Litres of Wort @ 1.033.5  .
                                                   
                                                                     SUGARS
No 2 Invert Sugar                                                                   7.5 % - 1.003.5 ( r+ .02)

Primings  (No 2/3 Invert Solution                                                        1.002.25

                                                                       COPPER
A 1.75 Hour Boil , with the hops charged as follows : 1 St Charge @ L/o - 90 @ 1.034
2  Nd Charge @ L/o - 60 @ 1.040 ; 3 Rd Charge @ L/o - 30 @ 1.046 .
At Let Off - 20 , Liquor back (with boiled liquor ( 15/20 mins) to 1.040 and add the No 2 Sugar ,
then at Let Off - 10 , add the copper finings . At Let Off , stand the copper for 1/2 hour before cooling to pitching heat and casting to the Hop Back for a Half Hour stand @ P/ Heat .
                                                                        HOPS 
1   St  Charge :  Northern Brewer 10 IBU  ,  Brewer`s Gold 6 IBU
2  Nd  Charge :  Goldings  5 IBU  , Bramling Cross  5  IBU
3  Rd  Charge :  Brewer`s Gold : 4  IBU , Hallertau  4  IBU
HOP BACK : ( As a % of the whole of the bittering hops weight )
                            Goldings 4 % Hallertau 2 %
Racking Hops ( On 25 - 30 Litres )
Northern Brewer 2 g , Goldings 4 g , Brewers Gold 2 g , Hallertau 7 g .
                 
                                                                    YEAST
Pitch 4.2 g per barrel litre pitched of a LIVE BARM , preferably of a Northern UK (Manchester area) type of yeast , @ 16 c and rouse at Pitching + 10 hours and at every 8 - 10 hours until marked X - X below .
                                                       ATTENUATION  PROFILE 
DAY       Hour      Heat     Gravity                 REMARKS
   1            P            16        1.044   
   2          Noon       18.5      1.042                                                     
  3              M          19.5     1.037
                  E            20       1.025
   4             M          20.5     1.018
                  E           21        1.014                 X  -  X
   5            M            18       1.009.75            SKIM
                 E              15      1.009
   6            M           14.5     1.011.25
                 E            14.5     1.011         Rack to draught container , ON HOPS Pt .

Rack as above @ 14.5 c @ 1.011 , Stand for 4 - 5 days @ 14 c before cellaring for three - four weeks @ 10 c ; add barrel finings and roll well and stillage for a minimum of 72 hours before venting , tap + 12 - 24 hours later and settle for a further 24 hours before Q.C !!
BOTTLING : Take from the primary F.V @ 1.014 TO A Bottling C.V / Barrel and mature ON HOPS @ 13 c until at 1.009.25 then prime up to 1.011.5 and bottle @ 14 c @ 1.011.25 / 1.011 ; stand for 1 week @ 13 - 14 c before cellaring for 1 - 1.5 months @ 10 c .

Tuesday, 26 February 2019

HENRY BENTLEY & Co Ltd I P A 1893

Henry Bentley & Co Ltd
The Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire

                                                              INDIA  PALE  ALE
                                                        Friday  17 Th March  1893
Original Gravity : 1.062   Racking Gravity : 1.024.25  Final Gravity :1.021.5  IBU: 52 ABV: 6.75 %
                                                               
                                                                      MALT
Chevalier Pale Ale Malt                                                                                 44.5      %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                             37         %
Mild Ale Malt ( Pref Fawcett`s )                                                                      9.25   %
Plumage Archer P.A / Maris Otter P.A                                                             9.25   %

                                                                  SUGARS
Glucose                                                                                                    30.25  %  - 1.018.75

                                                                 MASHING
LIQUOR PROFILE : Mild Burtonisation of ALL Brewing Liquor .
Thoroughly warm the Mash Tun with boiling liquor to 1 - 1.5 " above the plates or filter bed ,then mash in as follows .
1   St Mash Heat : 66 c @ Goods In - + 25 Minutes at 2.415 L/Kg
2  Nd Mash Heat : 68 c @ + 25 at 0.585 L/Kg until + 85 minutes
3  Rd Mash Heat : 70 c @ + 85 - + 110 minutes at 0.500 L/Kg
At Taps , slowly open the valve on the mash tun and return any turbid 1 St Runnings slowly over the top of the mash until a bright and clear wort is running consistently , then send to the copper .
                                                 
                                                                  SPARGING
  At Taps ( Clear Wort ) + 10 : 74 c  and at a ratio of  3.865 L/Kg until an estimated last runnings gravity of 1.003.25 .

TO PRODUCE  :  X Litres of wort @ 1.041 .

                                                                    COPPER
A 1 hour 10 minutes boil , add the Glucose at Copper Up ,with the first hop charge at L/off - 60 ,
2 Nd @  L/off - 40 Minutes then at Let Off - 15 , liquor back to 1.060.5 and add the Copper Finings at Let Off - 10 Minutes .
Stand 1/2 hour @L/off before cooling to pitching heat and sending to the Hop Back for a 1/2 hour stand ; thence to the F.V and pitching with yeast .
                                                                       HOPS
First Charge : Goldings ( Aged/ @ max 3.0 % a/a )  5 ibu (@ Copper Start , the rest at L/off - 60       
                                        Keyworth Mid Season 12 ibu , Saaz / Hallertau 8 ibu
                                                                                                                                AT : 1.059.5
Second Charge : Goldings  14 ibu  , French Fuggles 13 ibu  ; AT : 1.062

Hop Back Additions :  @ 1.062 @ 16 c : Goldings @ 2.5 %  , Saaz / Hallertau @ 2.5
(As a % of the whole projected bittering hops weight )

RACKING HOPS :  For a 25 - 30 Litre racked to container length : Hallertau   30 - 35 g MAX .

                                                                      YEAST
Pitch with a LIVE BARM / STARTER : 5.5  g/  F.V Litre @ 16 C @ 1.062  of either of the following strain reccomendations ;
White Labs :  WLP 037 (Yorkshire Square Type)
Wye Yeast :   1469 ; West Yorkshire Ale
Rouse at Pitching + 6 - 8 hours and at every 8 hours until  1.033.5 .
                                                  ATTENUATION  PROFILE  
DAY      Hour     Heat        Gravity                     REMARKS
   1           P         17.25        1.062       
   2         M 12    18.25        1.045.5 
              E   8     19.5          1.041.5
   3        M   7     20             1.037.75 
             E   5      20.5          1.033.5
   4        M  7      21             1.030.5
             E   5      21             1.027.75 
   5       M  7       18.5          1.027.5
            E   5        18.5         1.026.5
   6      M   7       17.25        1.026.0     Reduce to 13.5 c over + 12 hrs .
Rack on hops as above , at 14.5 c @ 1.024 , stand for 1 week at 14.5 c before cellaring at 12 c for 1.25 months , then add the barrel finings and stillage for one week @ 12 c before tapping and venting ; allow 36 hours to condition before drinking and enjoying ! .
                                                                 BOTTLING
Take from the primary fermenter at 1.030 and cool to 13.5 c before letting to a maturation vessel / barrel at 1.028 , mature ON HOPS AS ABOVE for X time @ 13.5 c until at 1.024 and bottle at 1.023.75 , stand 1 week @ 13.25 c before cellaring for 1 month at 10 - 12 c , then 1 - 2 at 8 - 10 c before Q.C !!


THE BEERS OF HENRY BENTLEY & Co Ltd

Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire


                                    The Beers Of Henry Bentley & Co Ltd  , 1892 - 1894

Quality                      DATE                           Orig Grav   Racking Grav    Final Grav  I B U   A B V
                                                                    MILD   ALES   
    X         Thursday 31 St January     1893       1.046             1.019              1.015.5       26        5     %
  X  X      Friday     19 Th December 1892      1.060              1.022              1.019          28        6    %

                                                               BITTER  BEERS
  B  B      Thursday 13 Th December 1892       1.049             1.013               1.010.5      40       5.5   %
B B v 2   Tuesday  28 Th November  1893      1.049             1.017.25          1.014.5      42       5.25 %
X X X    Thursday 15 Th December  1892      1.064              1.018.5           1.015.75    40          7   %
                                                        PORTER  &  STOUTS
   X  P  Wednesday 20 Th November  1893      1.050              1.016.5           1.013         32     5.75  %
 B   S   Friday          3  Rd March         1893     1.062               1.017              1.013        36      6.75 %
D  B  S Friday 9 Th December            1892     1.074               1.022.25         1.018.75   48      7.5   %
                                                        STRONG  & VATTED ALES 
X X X X   Thursday 18 Th January     1894     1.076               1.025              1.020        40        8    %

X X X : V   Friday    19 Th January     1894     1.069               1.022.25         1.018        38        8   %
( Old Timothy )

 A  .  i     Wednesday 13 Th November 1893      1.092              1.025              1.016.25   58      12 % +
                                                                  PALE  ALES
P .A        Thursday   18 Th January      1894       1.056              1.020.5           1.017.5     50      6.5  %
I P A       Friday        17 Th March       1893        1.062             1.025.5           1.021.5     52     6.75 %
                                                                     LAGER

P . A       Friday           4  Th August      1893      1.058              1.014              1.010.5     28      7   %

This is just a quick post ; I`ll be posting a recipie for the I P A up soon , originally this seemingly innocuous sounding IPA from Yorkshire had an astoundingly large Raking Hop Rate of  .............. 1.25 Lbs per Brl   !!!!!! .
I`ve trimmed this ammount down in the recipie for a few reasons ; namely the rise in the comparative bittering qualities etc Hops between 1892 and 2019 and the volume of vessel to be used , variety choice re a/a and aroma at the present time .

Cheers All !!

Edd The Brew

             

Monday, 25 February 2019

HAMMOND`S OF BRADFORD BEERS 1903

Hammond`s Bradford Brewery Co Ltd
The Fountain Brewery
Manchester Road
Bradford
West Riding
Yorkshire

                         
Hi All ,
Just a quick post on this brewery ; the only Bradford brewery`s records I`ve seen ....... so far ! .
The records were , sent to me in confidence so sadly , I can`t share the recipies without permission but , the info given below is from my own transcriptions and interpretations of the brewing book for Hammond`s that has survived ( The only one to my certain knowledge) .
I`d be happy to hear from anyone who has old brewing records ; and would publish a table like the one below ; and recipies only by permission of the owner (etc) of the records .
My particular obsession(s) are locating the brewing production records of the following breweries ;
Bentley & Shaw , Lockwood Brewery , Huddersfield
Melbourne Brewery Ltd , Leeds
Bentley`s Yorkshire Breweries , Eshaldwell Brewery , Woodlesford Nr Leeds
Bentley`s Old Brewery Ltd , Rotherham
And any of the group / subsiduary breweries of Walker - Cain / Peter Walker & Sons Ltd .
If anyone can help with any of the above , please get in touch with me via the contact Edd The Brew box / button on the main blog page .

                               The Beers of Hammond`s Bradford Brewery Co Ltd In 1903

DATE                         Quality    Brew No   Original Grav   Racking Grav   Final Grav   I B U   A B V 
                                                                       MILD   ALES 
Mon 7Th Sept 1903        X             229            1.043.5            1.010.5             1.008          20     5.25 %
Tues 4Th June 1903      X X           160            1.046               1.010.5             1.008          26     5.5  %
                                                                   BITTER   BEERS
Mon 8Th June 1903      B B           163             1.052               1.011                1.008          40     6.5  %
Tues 3Rd June 1903    X X X        164             1.056.5            1.012.25           1.009           34     7    %
                                                                         PORTER
Friday 5Th June 1903                    162             1.057.75        1.022.25 (C.V)    1.011          38  6.75 %
                                                                     STRONG   ALES
Fri  15 Th May  1903   X X X X   146             1.072.5           1.014                 1.010.5        34  7.75 %
                                       
                                     STINGO
Fri   4 Th Sept    1903   XXXX      228            1.102               1.030 (c.v)         1.022          64   12 % + 

I hope that the table is of interest ; and look forward to hearing from readers of the blog ,

CHEERS !!

Edd The Brew     







Sunday, 24 February 2019

T & G GREENALL PORTER 1862

T & G Greenall
The Brewery
Hall St
St Helens
Lancashire

PORTER                                                                                21 St November 1862
Alcohol by Volume :  5.75 %                                                I B U : 44
Original Gravity : 1.068  Vat / C.V Gravity : 1.023  Racking Gravity : 1.018  Final Gravity : 1.015

                                                                   MALT
Chevalier Pale Ale Malt                                                                                       36.5  %
Weyermann Vienna Malt                                                                                      36.5 %
Brown Malt ( Heritage Variety / Diastatically Active)                                         26   %
Black Malt                                                                                   To the Mash       2   %
                                                                                       To Copper @ L/off      +   1.5  %
                                                                                           To the Hop Back      +    1/2 %
                                                                 MASHING
Liquor Profile : Mild Ale
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter , then mash in as follows ;
1  St Mash Heat : 64 c @ 2.500 L/Kg at Goods In until + 40 Minutes
2 Nd Mash Heat : 66.5 c @ + 40 - + 120 Minutes at 1.675 L/Kg
At taps ( + 150 m) , slowly open the valve on the mash tun and return any turbid 1 St runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently flowing , then send to the copper .
SPARGING :  @ Taps (CLEAR /BRIGHT WORT) + 10 at 71 c , at a ratio of  2.000 L/Kg until an estimated last runnings gravity of Ca 1.003.75 - 1.004.25
To produce  X Litres of Wort @ 1.055

                                                                  COPPER
A 2 hour boil , with the hops charged thus: 1 St @ L/o - 105 , 2 Nd @ L/o - 75 , 3 Rd @ L/o - 30
At Let off - 15 minutes , liquor back to 1.066.75 and add the copper finings at L/o - 10 , and add the 1.5 + % of Black Malt ( as a % of the whole grist weight)
Stand for 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back , casting onto the 1/2 % + Black Malt ( AT PITCHING TEMPERATURE) , adding 4.5 % Goldings at the same time ( % of the whole Hop Charge Wt ).
                                                                  HOPS
1  St  Charge  :  Tetnang  20 IBU   ,  East Kents  5 IBU  Keyworth Mid Season 5 IBU  @ 1.056

2  Nd Charge  :  East Kents   6   IBU  @  1.060

3  Rd Charge  :  Tetnang  4  IBU   Goldings 4 IBU  @ 1.065

                                                                    YEAST
Pitch 4 g per Barrel Litre pitched , of a LIVE BARM / ACTIVE STARTER , 2 G Each , of              Burton On Trent and YORKSHIRE SQUARE Type yeasts  @ 16 c and rouse at pitch + 8 and at every 8 hours until 1.029 .
                                                   ATTENUATION  PROFILE  
DAY     Hour    Heat     Gravity           REMARKS
   1           P         16         1.068
   2        Noon      17.5     1.064      Drop to 2 Nd Vessel @ 1.065 - 1.064
   3          M        18.5       1.052
               E          19.5      1.045
   4         M          20         1.039
              E           21         1.034
   5         M          22         1.029  Last Rouse / Drop to Settler
              E           16         1.026
   6        Noon      13.5      1.026   Send to the C.V / Vat
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
   ?                       13         1.020
   ? + 24               14.5      1.018    Rack to Draught Cask / Container
Mature at 13 c for 1 week before cellaring for 1 - 2 months at 8 - 10 c , and if on draught add the finings and roll well & stillage 1 week @ 12 c before Tapping & Venting , allow 48 hours to condition before drinking .

BOTTLING : Take from the C.V /Vat @ 1.021 to Bottling Barrel / container and stand @ 14 c until at 1.017.5 , then bottle ; stand 1 week @ 13.5 - 14.5 c then mature at 12 c for 1 month and a further 1.5 months at 10 c before Q.C !!

CHEERS ALL ,

Edd The Brew

Saturday, 23 February 2019

WALKER`S of WARRINGTON X X X 1892

Peter Walker & Sons (Warrington & Burton) Ltd
The Brewery
Dallam Lane
Warrington
Lancashire

X X X  ( Pale Ale )      Monday 11 Th January 1892     Brew No   :   89


Original Gravity : 1.069  Racking Gravity : 1.013  Final Gravity : 1.010  IBU : 48   A.B.V : 7.75 %

                                                                         MALT
Chevalier Pale Ale                                                                                                100   %

                                                                     MASHING
A Burton on Trent Liquor profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5" above the plates / filter and mash in as follows ;
1  St  Mash Heat : 67.75 c @  Goods In - + 120 minutes at 2.415 L/Kg
2 Nd Mash Heat : 70  c     @  + 120 - + 160  minutes , at 1.880 L/Kg
At taps , slowly open the valve on the mash tun , and pour any turbid 1 st runnings from the M/Tun over the top of the mash ; and continue doing so until a BRIGHT AND CLEAR WORT is running with consistency , then send to the copper .
SPARGING : SLOWLY ; At Taps ( @ Clear Wort ) + 10  until an estimated last runnings gravity of Ca 1.003.5 - 4  RATIO : 2.415 L/Kg @ 80 c

To Produce  X   Litres of Wort @ 1.038 - 1.039
                                           
                         
                                           
                                                                    SUGARS
No 1 Invert Sugar                                                                                 17.75 % / 1.012.25
                           
                                                                        COPPER
A 2 hour boil ,( 1 St 3/4 hours of the boil SHARP / HARD ) , with the first Hop charge @ L/ o - 105 , 2 Nd @ L/ o - 80 , 3 Rd @ L/ o - 25-30
     At Let off - 35 , liquor back to 1.055 and add the Sugars ,adding the third hop charge at L/ o - 25 minutes .  Add the copper finings at Let Off - 10 minutes , when gravity should be adjusted to 1.067.5 by liquoring back as appropriate . Stand 1/2 hour @ Let Off ( 120 mins) then cool to pitching heat before sending to the Hop Back for a 1/2 - 3/4 hour stand , then cast to the F.V .

                                                                           HOPS
1  St Charge  :  ( Very Old / Stale @ 2.8 % a/a MAX)
Goldings   8  IBU   , Fuggles  8 IBU  @  1.040

2  Nd Charge  : Recent Crop
Goldings   10 IBU  ,  Keyworth Mid Season  12  IBU   : @ 1.046

3  Rd Charge : Recent Crop
Goldings   6  IBU    , Saaz / Hallertau / Strisselspalt Etc : 4  IBU  @ : 1.067.5 - 1.068

HOP BACK ADDITIONS : ( As a % of the whole weight of the bittering hop charges)                                                                          Keyworth Mid Season   @ 8  %
                                                  Hallertau / Saaz etc   @   4 %
RACKING HOPS  : ( On 25 Litres )
                                  Goldings   10 g  , Hallertau  5 g  Keyworth M/S 15 g

                                                                  YEAST
Pitch  3.25 g per barrel litre pitched ; of a LIVE BARM / ACTIVE YEAST STARTER , of the following : A YORKSHIRE SQUARE TYPE Yeast Strain @ 15.5 c and rouse at Pitching + 6 and at + 12 and at + 18 before dropping to a second F.V @ 1.065 , THEN ROUSE AT +12 hours and at every 8 - 10 hours until 1.021 .


                                                      ATTENUATION
DAY      Hour     Heat      Gravity               REMARKS
   1           P         15.5         1.069     
   2          M         16           1.065          Drop to 2 Nd F.V
               E          16.5        1.060
   3         M          17.5        1.052
              E           18.5        1.039
   4         M          19           1.026   Skim & Last Rouse (Bottled Version Only)
              E           16.5        1.021    SKIM & To SETTLER  OR , To the C.V(Bottled only), Last rouse
   5         M          15           1.015     On DRAUGHT @ 1.016.5 .
              E           14.5        1.013.5
   6        M           13.5        1.013.25
             E             13           1.013         TO RACKING ( Draught ) VESSEL @ 14 C

XXXXXXXXXXXXXXXXXXXXXXXXX
 
    8       M           14           1.010 
           NOON      14          1.013.25
             EVE       14.25      1.013           Rack to Draught Casks 
After 1.003 loss in the settler , transfer to another vessel and cool as above , allow a minimum of 24 hours in the Racking Vessel before priming up with No 1 Invert Sugar by 1.003.25 .
RACK ON HOPS AS ABOVE @ 1.013 and stand at 14 c for 4 - 5 days before cellaring for 1 month at 12 - 13 c , then 1 - 2 months at 8 - 10 c before adding any barrel finings and rolling well , Stillage 1 week ( @ 12 c ) before broaching and allow 24 - 36 hours to condition before drinking and enjoying.


                                                            BOTTLING 
Take from the Main F.V @ 1.020 and cool to 12 c , allow 2 days @ 12 c before running to a maturation vessel , ON HOPS @ + 5 g   above the rate given above ( Each Variety) , then mature at 13 c until at 1.014.5 and allow the temperature to 14.5 c and stillage for bottling whilst allowing the temp to rise . Bottle at 1.013 @ 14.0 - 14.5 c and stand for 1 week @ 13.5 - 14 c before cellaring for 1 month at 12 c and  1 - 1.5 at 8 - 10 c before opening and Quality Controling !! 


                                        Label Photographs courtesy &  Keith Osborne                                              
Illustrations from Walker & Sons (Illustrated)
C  : Liverpool Museums & Galeries         










Friday, 22 February 2019

WHITWELL MARK & Co Ltd : PALE ALE 1931

Whitwell Mark & Co Ltd
The Highgate Brewery
Highgate
Kendal
Westmorland

PALE  ALE 
Thursday  15 Th January 1931    Brew No : 49

Original Gravity : 1.044  Racking Gravity : 1.011  Final Gravity : 1.009  IBU : 36  A.B.V : 4.25 %

                                                                      MALT
Chevalier Pale Ale                                                                                                            30  %
Maris Otter Pale Ale                                                                                                         60  %
Malt Extract                                                                                                                      10  %

                                                                  MASHING 
A light - medium Burtonisation of all Brewing Liquor water profile.
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in , then mash in as follows ;
1   St Mash Heat : 63 c @ Goods In - + 20 Minutes at 2.485 L/Kg
2  Nd Mash Heat : 66 c @ + 20 - + 90 at 0.865 L/Kg
3  Rd Mash Heat : 67.75 c @ + 90 - + 120 at 1.075 L/Kg
At taps , slowly open the valve on the mash tun , and slowly pour any turbid 1 St 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 .                     
SPARGING : @  Taps + 5 /10 ( from clear wort running) at 5.000 L/Kg at 71 c and until an estimated last runnings gravity of Ca 1.003.5 .

To produce  X Litres of wort @ Ca 1.038.5 - 1.039.5 .
                                                             SUGARS
Glucose Syrup                                                                                                 10  % - 1.004.5

                                                                 COPPER
A 2 hour boil , 1.75 on hops thus;
 1 St Charge : L/off - 105 @ 1.040 , 2 Nd Charge : L/off - 60 @ 1.044  3 Rd  : L/off - 25 @ 1.046.5
At let off - 15 , liquor back to 1.039 and add the sugar charge and at L/off - 10 , add the copper finings then stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a 1/2 hour stand before casting to the fermenting vessel .
HOPS :  1 St  Charge : East Kents ( 2 -3 Y/O @ 3.2 - 3.6 % a/a ) 3 IBU
              2 Nd Charge : East Kents  : 10 IBU
              3 Rd Charge :  Keyworth Mid Season : 12 IBU , East Kents  11  IBU
HOP BACK ADDITIONS: ( Calculate as a % of the whole weight of the bittering charges weight)
                                              Keyworth Mid Season : 4 %  East Kents : 2 %
RACKING HOPS : (On 25 Litres Racked Length)
                                East Kents : 5.5 g   French Fuggles : 3 g

                                                                 YEAST
USE A LIVE BARM / ACTIVE STARTER : BURTON ON TRENT TYPE        @ 2 g/   Brl Litre
                                                                         YORKSHIRE SQUARE TYPE     @  1.4 / Brl Litre
At 18.25 c , then ensure that the temperature of the wort is as follows in the attenuation profile below;
Rouse @ Pitch + 8 hours and at every 6 - 8 hours until as marked below.

                                                    ATTENUATION  PROFILE  
DAY       HOUR      HEAT     GRAVITY                            REMARKS
   1          E 5/ P          16 c               X                           
                  10              16.5               X
   2           M   8           17              1.042
                  12              17.5           1.039.5
                E    5            18              1.036
                   10             18.5            1.033
    3         M    8            19              1.028
                   12              19              1.024
               E     5            19               1.022
                   10              19               1.019
    4        M    8             18.5             1.017    Stop Rousing at 1.016 and drop to settler @ 13 c @ 1.013

XXXXXXXXXXXXXXXXXXXXXXXXX
 
    8           M 8             15 C          1.011     

Rack at 1.011 @ 14 c and ON HOPS ; stand 5 - 6 days @ 14 c before cellaring for 3 weeks at 12 c ; then add the barrel finings and roll well , stillage for 56 - 72 hours before tapping and venting and allow to condition for 24 - 36 hours before drinking and enjoying  !
                                                                        BOTTLING
Take from the fermenting vessel @ drop point ( 1.016 - 1.016.25 ) and cool to 13 c ON HOPS ; AT +2 g above the rate given above (each quality) and mature @ 13 c until at 1.012 , allow the temperature to rise to 14 - 15 c and bottle at 1.011.25 , stand for 5 days @ 14 c before cellaring for 1 month at 10 - 12 c before the enjoyable experience of Quality Control !!

Cheers All ;

Edd The Brew

Thursday, 21 February 2019

WARD`S OF SHEFFIELD : BEERS 1875 - 1882

S H Ward & Co ,
Sheaf Brewery
Eccleshall Rd
Sheffield

                                  THE BEERS OF S . H WARD & Co 1875 - 1882

Quality          DATE                 Original Gravity   Racking Gravity  Final Gravity  I . B . U   A.B.V
                                                               BITTER   BEERS 
 X  X    Saturday  21/01/1882           1.069                   1.017                  1.014             34      5.75  % 

 B . B    Thursday 25/02/1881           1.069                   1.017.5               1.014            46           6    %

  444     Thursday 24/06/1881           1.078                    1.020                  1.016            46        6.5   %
                                                             
                                                               STRONG  ALES 
X X X      Friday     01/01/1875           1.083  (Vat/C.V @ 1.036                1.022             38          7   %

X X X X  Monday  25/01/1875           1.097      (   "    ) @ 1.032               1.021              68     8.5 + %

                                                                 MILD   ALES                                     
       X      Tuesday   06/04/1875           1.056.5                1.016                   1.012           26        4.75  %

                                                                     PORTER
 Porter     Thursday  06/05/1875           1.058                   1.018                   1.015           28       4.75  %

A nice range of Victorian beers from South Yorkshire , reasonably typical of the strenghths and types produced by a brewery of a comparable size to Ward`s , sadly the records at Sheffield Records Office on Shoreham St ( q close to The Rutland Arms ) only have one victorian brewing production record from a Yorkshire brewery , the Ward`s Brewing Ledger 1875 - 1884 .
I`d love to see any other records from the era and ; from Sheffield if any readers of the blog know of any , drop me an e mail using the contact Edd The Brew box on the blog ; Sadly I haven`t had the time to get to Doncaster Archives........(Yet !!) , to look at the Darley`s of Thorne late 19 Th Century brewing ledger they have in their collections .

Cheers ,

Edd The Brew                                                                 

" SYKES" PALE ALES 1844

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

"Sykes Pale"  X K s  ; K  22 Nd April  1845

   Quality              Original Gravity  Vatting/ C.V Gravity  Racking Gravity Final Gravity IBU  ABV         X K s                       1.077                        1.024                       1.020              1.017         38   5.75 %
         K                          1.063.5                      1.023                      1.018              1.015         42    5.5   %

                                                                 MALT
Chevalier Pale Ale Malt                                                                        100    %
                                                             MASHING
A natural Leeds Liquor Profile
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the Plates/ Filter at Goods In .
1   St Mash Heat : 65.5 c @ Goods In , until + 90 Minutes at 2.160 L/Kg 
2 Nd Mash Heat : 68.5 c @ + 90 - + 130 / 140 Minutes  1.840 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 , and continue doing so until a BRIGHT , CLEAR WORT is running with consistency , then send to the copper .
SPARGING
1  St Sparge : At Taps + 10 - + 50 @ 79.5 c at 0.985 L/Kg 
2 Nd Sparge : At + 60 - + 140  @ 75 c at 2.415 L/Kg  ( X K s )
                                                                  2.685 L/Kg (   K    )

Estimated Last Runnings Gravity : 1.004 - 5 ( X K s )
                                                         1.003.75 (    K   ) 
To Produce X  Litres of  wort at 1.056 ( X K s )
                                                    1.048 (    K   ) 

                                                              COPPER       (1/4 HOUR PRE BOIL ) 
 A 1.5 Hour Boil (1.75 HRS TOTAL), 1 St  1.25 Hour SHARP / HARD , 
1 St Hops @ L/o - 75 ,
2 Nd @ L/o - 60 , 
3 Rd @ L/o - 25 . 
X K s HOPS ETC ;
 1 St   Charge: Keyworth Mid Season    8 IBU , Goldings 10 IBU  @ 1.057
 2 Nd  Charge: Goldings  12 IBU @ 1.060 
 3 Rd  Charge: Goldings  4 IBU Saaz / Hallertau 4 IBU @ 1.072

 K  HOPS ETC ;
1  St Charge : Keyworth Mid Season  16 IBU , Goldings 4 IBU  @ 1.049
2 Nd Charge: Goldings    10  IBU  @  1.053 
3 Rd Charge : Goldings  7 IBU , Saaz / Hallertau  5 IBU   @  1.060

ON BOTH qualities , liquor back to 1.001.5 below original gravity @ Let Off - 12 minutes and add copper finings , then at Let Off , stand 1/2 hour before cooling to pitching heat and sending to the Fermenting Vessel .

                                                               YEAST
Pitch as follows , at 17.5 c - 17 c of a LIVE BARM / ACTIVE STARTER of a YORKSHIRE SQUARE TYPE YEAST STRAIN .
X K s  : 4.9 g per Barrel Litre pitched 
  K      :  4.2 g per Barrel Litre pitched 
Rouse at Pitching + 6 hours and at every 8 - 10 hours until marked x 
(to the right of the gravity point mk )
                                                    ATTENUATION PROFILES
                                X  K  s                                                                        K
 DAY   Hr     Ht      Gravity                                                  DAY   Hour  Heat   Gravity
     1      P   17.75     1.072                                                        1         P     17.5      1.063.5
     2    M7   18.5                         < Dtop to 2 nd F.V @    >     2      M 7   17.75    
          E 7    19        1.060                                                                 E  7   18.5       1.057..25
     3   M 7   19        1.053                                                         3       M 7  18.5       1.051.5
          E  7   19        1.047.75                                                             E 7    19         1.046
     4   M 7   19        1.043                                                         4      M  7   19         1.041.5
         E  6    19        1.038.75                                                            E  6    19         1.037.75
     5  M 7    19        1036                                                          5     M 7    19         1.034.75
         E 6     19        1.033                                                                 E 6     19        1.033.5 
     6  M 7    19        1.031                                                         6     M  7    19        1.030         x 
         E  7    18.5     1.028.5      x                                                       E    7    19       1.027.75
    7  M  7    18        1.026.5                                                       7   M    7   18        1.026.5
                    18                                                                                            18        1.025
8                  18                                                                                             18        
9
10                14.5    1.024           <    TO VAT / C . V  >           11               13.5      1.023

X  K s  : Mature on hops @ 15 g Goldings , 4 g Keyworth Mid Season and 10 g Saaz / Hallertau per 25 Litre length racked to c.v ; in LINNEN DRAWSTRING BAGS and cool to 13 c , mature @ 13 c until at Racking Gravity + 1.001 , allow the temperature to 14.5 c and Rack to DRAUGHT container , Stand for 2  3 weeks @ 13 - 14 c before cellaring for 2 - 3 months at 10 - 12 c .
Add barrel finings and roll well , stillage for a minimum of 1 WEEK , then tap & vent , allow 48 hours before quality control and enjoy !! .

   K   :  Allow to condition at 13 c in the C.V until at Racking Gravity , then Rack ON HOPS (Loose) as follows : 16 g Goldings , 6 Keyworth Mid Season , 10 g Saaz / Hallertau etc ;
at 14 c , stand 1 week @ 13 - 14 c before cellaring for 1 month at 12 c , add barrel finings and roll well , stillage for 1 week and tap & vent ; allow 36 hours to condition at 12 c before drinking and enjoying .

                                                           BOTTLING
Take from the primary F.V @ 1.002 above the Vatting gravity and cool to 14 c on both qualities .
Rack to Bottling C.V   ON HOPS at 3 g above the rates given above  , mature at between 12 - 13 c until 1.003.25  above each respective Final Gravity and allow the temperature to rise to 14.5 c on both , and bottle @ 1.002.75 + on X K s ; 1.002.5  + on K .
Bottle @ 14 - 14.5 c and stand 1 week @ 14 c before cellaring for :
X K s : 1 Month @ 12 c , 2 - 3 @ 10 c
  K     :  1 mONTH @ 12 c , 1 Month @ 10 c 

Cheers ,

Edd The Brew                                                                   


                           

JOSHUA TETLEY & Sons : PALE ALE 1844

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

     " Own Pale ,  24 Th April 1844 "

Original Gravity : 1.067  Vatting Gravity : 1.023.5  Racking Gravity : 1.018.5  Final Gravity : 1.015.5

I B U    :    38             A . B . V   :   5.5  %

                                                                    MALT
Chevalier  Pale  Ale  Malt                                                                                                           100  %

                                                               MASHING
A natural Leeds Liquor Profile
Thoroughly warm the Mash Tun with boiling /v.Hot Liquor to 1 - 1.5 " above the plates / filter bed before mashing in ;
1  St Mash Heat : 64.5    c at goods in , until + 40 minutes , @ 2.415 L/Kg
2 Nd Mash Heat : 67.75 c at + 40 - + 120 minutes @ 1.075 L/Kg
At taps , slowly open the valve on the mash tun and Slowly Return any Turbid 1 St Runnings over the top of the mash until a BRIGHT , CLEAR WORT is flowing consistently , then send to the copper .

To Produce X Litres of Wort @ 1.051/1.050.5

Sparging : At Taps + 5/ 10 and SLOWLY , at 79.5 - 80 c @ 3.965 L/Kg

                                                               COPPER
 A 1 : 20 Boil , With a HARD / SHARP 1 St 20 Minutes boil :  1 St Charge @ L/o - 60 ,                     2 Nd @ L/o - 35 ; at Let Off - 15 / 20 , liquor back to 1.065 and at L/o - 10 , add the copper finings . Stand 1/2 hour at L/o then cool to pitching heat before sending to the Hop Back for a Half - Three Quarter of an Hour Stand, then cast to the F.V .
                                                                  HOPS
1  St  Charge :  Goldings    : 12 IBU , Hallertau : 10 IBU @ : 1.052
2 Nd Charge :  East Kents  : 10 IBU , Keyworth Mid Season 6 IBU @ :  1.064.5

Hop Back Additions : ( added as a % of the whole of the bittering hops weight )
Hallertau : 6 %   East Kents : 6 %

                                                         YEAST
Pitch 5.5 g per barrel litre pitched , of a LIVE BARM / ACTIVE STARTER , of a Yorkshire Square Type of yeast at 18.5 c and ROUSE @ pitch + 8 - 10 hours and at every 7-10 hours until 1.029 - 8 .

                                        ATTENUATION PROFILE
DAY   HOUR   HEAT   GRAVITY                        REMARKS
   1         E 7      18.75        1.067                   
   2        M 7      19.5                              DROP TO A 2Nd F.V @ 1.062
              E 7      19.5          1.052.25
   3        M 7      18.75        1.044
              E 7      18.75        1.0395
   4        M 7      18.75        1.037.25
              E 7      18.75        1.035
   5        M 9      19.5          1.031
              E 6      18.75        1.028.7       
   6        M 7      18.75        1.026.5   Drop to Settling F.V and cool to 13 c
   7        M 7      18.25        1.024.5
 
   10       M         13 C         1.023.5
Condition at 13 c ON HOPS as follows ; 13 g Goldings 4 g Hallertau / Saaz ( Per 25 L racked)
At 1.019.5 , allow the temperature to rise to 15 - 16 c and rack to a barrel at 1.018.5 and cool to 13 c , stand 1 week at 13 c before storing for 1 month at 8 - 10 c , allow to 12 c @ + 1 month and add the barrel finings , roll well and stillage and tap & vent + 56 hours , allow 36 houurs to condition and drink and enjoy !
                                                          BOTTLING
Take from the F.V at 1.026.5 and cool to 13 c , stand 1 wk before adding the hops and cooling to 12c
mature at 12 - 13 c until at 1.019 and allow the temperature to rise to 14 - 15 c , then bottle at 1.018 and stand for 1 week before cellaring 1 month at 12 c , then 1 - 2 at 8 - 10 c before q.c !! .

This recipie is taken from the some of the earliest surviving Tetley`s brewing records , held by ;
West Yorkshire Joint Archives Service at Morley Nr Leeds

Cheers ,

Edd The Brew

Monday, 18 February 2019

OLDFIELD & Co , BEST BITTER 1936

OLDFIELD BREWERY Co Ltd
Poolstock Lane
Wigan
Lancashire


BEST BITTER          Brew No : 1653                                                Thursday 26 Th March 1936 
                  ( as brewed at the Dallam Lane brewery of Peter Walker& Sons )

Original Gravity : 1.044  Settler Gravity : 1.015.5  Racking Gravity : 1.011.5 Final Gravity : 1.009

                                                                        MALT
Weyermann Pale Ale Malt                                                                   26.5    %
Chevalier Pale Ale Malt                                                                       34      %
Maris Otter Pale Ale Malt                                                                    34      %
Amber Malt                                                                                            3.25 %
Weyermann Acidulated Malt                                                                 2.25 %


                                                                   SUGARS
No 1 Invert Sugar                                                                                 10.25  %

Primings                                2.84 % of Original  Gravity / 1.001.25

                                                                  MASHING 
A Burton On Trent Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1" - 1.5 " above the plates / filter bed before letting goods into the tun .
1  St   Mash Ht : 67.25 c at Goods In until + 75 Minutes at 2.950 L/Kg
2  Nd  Mash Ht : 67.75 c at + 75 - + 105 Minutes , at 0.350 L/Kg
3  Rd  Mash Ht : 69      c at + 105 - + 120 Minutes , at 0.895 L/Kg
At Taps , slowly open the valve and SLOWLY RETURN ANY TURBID 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT  is running consistently .

SPARGING  : A t Taps + 10 - 15 minutes @ 71 c at 3.580 L/Kg , until a last runnings gravity of  1.001.25 .
To produce X Litres of Wort @ 1.032
                                                                   COPPER 
A 1.5 Hour boil , with a 15 minute boil before the 1 St hop charge thus , a total boil time of 1.75 hours . At let off - 15 Minutes , liquor back to 1.030 and add the No 1 Invert Sugar , to 1.044 ; then at L/o - 10 , add the copper finings and liquor back to 1.043 @ Let off - 5 / Let Off .
Stand the copper 1/2 hour at L/O and cool to pitching heat before sending to the Hop Back for a 1/2 hour stand , then to the F.V and pitching .

1  St Hop Charge @ L/o - 90 at  1.032.25/.50
Goldings   10 IBU   ,  Keyworth Mid Season  4  IBU

2  Nd Charge ; @ L/o - 60 at 1.036
Fuggles  ( 2 Y/O @ 3.4 % a/a )  6 IBU  Goldings  4 IBU  French Fuggles  2 IBU

3  Rd Charge : Goldings 5 IBU  French Fuggles  5  IBU

HOP BACK ADDITIONS : As a % of the whole weight of the bittering hop charges ;
                                              Keyworth Mid Season 3 % Goldings  6 %
RACKING HOPS ( ON A 25 L rack length )
                                                                           French Fuggles : 5.5 g
                                                                           Goldings             5.5 g

                                                                   YEAST 
Pitch 3 g (per barrel litre pitched ) each of a LIVE BARM / ACTIVE YEAST STARTER at 16 c as follows ;
at 1  St Pitch , use 3 g /L of a BURTON on Trent type Live Barm / Starter @ 16 c
    2  Nd Pitch , 3 g / Barrel Litre of a YORKSHIRE SQUARE TYPE YEAST (see attenuation profile for temp )
Rouse at pitching + 6 - 8 hours and @ +12 before dropping to a second F.V  at 1.040 , then at every 8 hours until 1.016 .
                                              ATTENUATION  PROFILE 
DAY      HOUR     HEAT      GRAVITY                               REMARKS
   1              P             16             1.044           
   2          Noon          17.25        1.040         Drop to second F.V and re pitch as above
   3            M 6          20             1.026.5
                 E 5           21.5          1.019.5
    4           M 6          18             1.016         Drop to Settler and cool to 13 c ,
                                                                     allow to 15 c from Day 7 E6
 xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
    8           E5            15               1.011.5    Reduce to 14 c and prime up by 1.001.25
    9             M           14.25          1.012.5    Racking Weight & Temp

                                               RACKING  &  MATURATION 
Rack  on hops to containers @ 1.012.5 , stand 4 - 5 days @ 14 c before cellaring for 2 - 3 weeks @ 10 c , before adding the barrel finings and rolling well ; stillage for 56 hours before tapping and venting , allow 24 - 26 hours to condition at serving temp ( 12 c ) before drinking and enjoying .

                                                            BOTTLING
Take from the settler at 1.015 , reduce to 12 c ( ON HOPS ) and condition at 12 c until 1.009.25 then prime up IN THE BOTTLING VESSEL , NOT BOTTLES  to 1.012.5 and bottle at 1.011.75 - 1.012 at 14.5 c ; stand for 1 week at  13 - 14 c before cellaring for 1 month minimum at  10 - 12 c then Q.C and enjoy !!! .

CHEERS ,

Edd The Brew