Monkey See , Monkey Brew

Sunday, 31 March 2019

BEERY GENTLEMAN`S RELISH

How Do All ,
                       I`d like to ask readers of the blog to send in photo`s of  the beers brewed from the recipies I`ve posted ; along with a few notes on the brew day itself , or if you`re interested in doing a guest post , I`ll HAPPILY publish a `Brew Day Series ` of articles on`t Blog !! 
The Beery Gentleman`s Relish is my own euphimism  for Beer Porn  : )  : ) ,

Cheers All , I look forward to seeing your brew day photo`s and experiences ,
Happy Mashing ;

Edd The Brew 

Saturday, 30 March 2019

G`DAY FELLAS

Just a quick message to say `How Do `   to all of the readers of the Blog down under in Australia ,and Kia Ora to the readers in the land of the long white cloud ;

Cheers Guys ,and Happy Mashing ;

Edd The Brew 

JOSHUA TETLEY & SONS E Pale Ale 1890

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                               EXPORT PALE ALE 
                                                         Monday  28 Th April  1890
                                                                    Brew No : 937
19 Th Century Advert for Tetley`s IPA
 Original Gravity : 1.064 Racking Gravity : 1.016 Final Gravity : 1.011  I B U : 54  A.B.V : 5.75 %

                                                                         MALT
Chevalier Pale Ale Malt                                                                         45      %
Weyermann Pale Ale Malt                                                                      27.5  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                      27.5  %

                                         
Tetley`s Bitter Ale Label , Early ( Pre Great War) 20 Th Century ,
Private / Out Bottling


                                                                          MASHING
Brewing Liquor : Burtonise ALL Brewing Liquor .
Thoroughly warm the Mash Tun with boiling liquor to 1 - 1.5 " above the Plates / Filter Bed , then mash in as follows .
1  St Mash Heat : 66.5 c At Goods In - + 100 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 69 c At + 100 Minutes - + 130 Minutes @ 1.075 L/Kg 
3 Rd Mash Heat : 70 c At + 130 - + 160 @ 0.750 L/Kg 
4 Th Mash Heat : 72.75 c At + 160 - + 185/190 @ 0.750 L/Kg 
At Taps , slowly open the mash tun valve and return any turbid 1 St runnings over the mash , and continue doing so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .
SPARGING : At Taps ( + 195 - 200 ( CLEAR WORT )  AT 74 C @ 2.685 L/Kg and until a last runnings gravity of 1.004.25 .
To Produce  X  Litres of Wort @ 1.050 

                 
Tetley`s Bitter Ale Label ,
Brewery Bottled
Pre Great War

                                                                          COPPER 
A 2 Hour Boil on hops , with a 20 minute pre boil ( LID / COVER OFF FOR 1 ST 1:20) ,
Total Boil Time : 2:20
1  St Hops @ Let Off - 120 @ 1.051 , 2 Nd @ Let Off - 60 @ 1.058 , 3 Rd @Let Off - 30 @ 1.061.5
At Let Off - 15 Minutes , Liquor back with Liquor boiled 15- 20 minutes as required to , 1.063 and @ L/Off - 10 , add the copper finings ; Stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a Half Hour stand ; then cast to the F.V .
                                                                              HOPS
1  St Charge :  Brewer`s Gold @ 12 ibu , Goldings @ 12 ibu
2 Nd Charge : French Fuggles @ 15 ibu
3 Rd Charge : Strieselspalt @ 8 ibu , Tardif De Bourgogne @ 7 ibu

HOP BACK : (As a % of the whole of the bittering hops weight )
                          Goldings @ 3 % , French Fuggles @ 4 %
RACKING HOPS : ( Per 25 Litres Racked Down )
                          Goldings 5 g , French Fuggles 3 g , Tardif  De Bourgogne 2 g

                                 
Tetley`s No 3 Ale Label ,
Early C 20 Th
NOT A PALE BEER !

                                                                            YEAST
Pitch 4.2 g per Barrel Litre of a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type of yeast strain , @ 18.25 c and rouse @ Pitching + 10 - 12 hours and at every 8 - 10 hours afterwards until marked X --- X as below .
  
Tetley`s Mild Ale Label
Pre Great War
                                                             ATTENUATION PROFILE 
DAY   Hour       Heat      Gravity          REMARKS
   1      Pitch       17.5        1.064
   2       M  6      18.5         
            E   3       19
   3       M  6       20          1.039.5
            E   3       20           1.030 - 1.029.5     X --- X @ 1.025 
            E  12      20           1.022.25
   4       M  6       20           1.020.75
            E   3       19.5     
   5       M  6       17.25     
            E   3       16.5        
   6       M  6       15.5        1.019.5  Drop to Settler @ 1.019 
         COOL TO 13.5 - 14 C 
   8       M  6       13.5         1.016  RACKING GRAVITY 

At Day 8 , Rack to the maturation barrel ON HOPS as above , then stand for 1 week @ 13.5 - 14 c , then cellar for 1 month at 12 - 13 c , release exess pressure in the barrel throughout primary maturation ; and after the 1 st month , lower to 10 c for 1 -2 months before adding the barrel finings and rolling well . Stillage for 1 week before venting , allow 24 hours before tapping and , another 24 - 32 to condition before pouring a couple of glasses , sit back and enjoy the Q.C ! 
Pre Great War Tetley`s Imperial Label 


BOTTLING : Take from the primary F.V @ Let down to settler point , ON HOPS @ + 4 g on each variety and cool to 14 c , mature until at 1.015 and bottle at 14.5 c @ 1.013.75 ; Stand 1 week @ 14c then cellar for 1 month at 12 c , then a further 1 - 2 months @ 8 -  10 c .
Tetley`s Pale Ale Label , Mid 20 Th Century



Cheers All and Happy Mashing 

Edd The Brew 
 
With gratefull thanks to Peter Dickinson for the photographs of the Tetley`s Labels









THOMAS USHER & Co ; 60/- I P A 1894

Thomas Usher & Co Ltd
The Park Brewery
St Leonard`s St
Edinburgh
Scotland

Thomas Usher and a business partner operated the Cowgate Brewery from 1831 and moved to the Park Brewery in 1860 and was registered as a limited company in March 1895 . In 1959 , the company was purchased by Vaux of Sunderland , with the brewery being operated by Lorrimer`s between 1976 to 1980 when it was purchased by Allied Breweries ; The Park Brewery `s last drop of beer was brewed in 1981 .
                                                Thomas Usher & Co     60  / -   I P A 
                                                            20 Th January 1894 
                                                                  Brew No : 21


Original Gravity: 1.055 Racking Gravity: 1.013 Final Gravity: 1.010  I B U : 52  A . B . V : 6  %

                                                                          MALT
Chevalier Pale Ale Malt                                                                                    37.5     %
Plumage Archer / Maris Otter Pale Ale Malt                                                    31.25   %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                                31.25   %

                                                                      MASHING
Brewing Liquor : Burtonise 
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 : 65 c @ Goods In - + 30 @ 2.415 L/Kg 
2 Nd  Mash Heat : 68.5 c @ + 30 - + 120 @ 0.585 L/Kg 
3 Rd Mash Heat  : 69.5 c @ 120 - + 150 @ 0.685 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 doing so and until BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
SPARGING : At Taps ( Clear Wort ) + 10 and at 70 c @ 3.385 L/Kg until an estimated last runnings gravity of  1.003 - 1.003.5 .

To Produce  X  Litres of Wort @ 1.037.5 - 1.037.75 


                                                                  SUGARS
No 1 Invert              9    %    - 1.005
No 2 Invert              3.5 %    - 1.003
                                   
                                                                    COPPER
A  1.5 Hour boil on Hops(Let Off - 90 - 0),with a 10 - 15 minute pre boil period                                    (AT A ROLLING BOIL)  LID / COVER OFF UNTIL Let Off - 20 Minutes .
At Let Off - 90 , add the first hop charge at 1.038 , 2 Nd @ Let Off - 60  at 1.039.5 - 1.040 ,
3 Rd @ Let Off - 25 at 1.049 and at 1.051 respectively . 
At Let off - 30 , add the No 2 Invert sugars and then at L/off -25, add the third charge of hops , then at L/Off - 15 , liquor back as required ( With Liquor Boiled 1/4 hr ) to 1.048.75 - 1.049 , and add  the No 1 Sugar , @ L/off - 10 , add the  copper finings  and stand half hour at Let Off before cooling to pitching heat and casting to the F.V .


                                                                   HOPS
1  St Charge  :  Goldings 16 IBU  , Keyworth Mid Season 6 IBU 
2  Nd Charge : Keyworth Mid Season 5 IBU  , Brewer`s Gold 5 IBU
3  Rd Charge :  Goldings ( @ 1.049 ) 14 IBU , Keyworth Mid Season ( @ 1.051) 6 IBU  

 
Racking Hops : Suggested : 4 g Each of French Fuggles and Goldings Per 25 Litre Length Racked Down .

                                                                   YEAST
Pitch  5.5 - 6 g Per Litre of a LIVE BARM / ACTIVE STARTER of an Edinburgh type yeast strain at 14.5 c and rouse at P + 12 and at every 10 hours until marked X --- X as below .
                                     
                                                   ATTENUATION PROFILE 
Day       Heat     Gravity          Remarks
P             14.5       1.055          
2  M       16.25     1.052
    E        18          1.047
3  M       19.25     1.042
    E        20          1.032 
4  M       20          1.026      X ---- X @ 1.019.75 
    E        19.5       1.019
5  M       16.5       1.015          skim 
    E        14.5       1.014.25     Skim 
6  M       14          1.014
    E        14          1.013    
7  E         14         1.013    Racking Weight 

At Day 7 , rack into barrel etc ON HOPS as above and stand for 4 - 5 days @ 14 - 14.5 c before cellaring for 1 month at 10 - 12 c , then add the barrel finings and roll well . Stillage for 1 week before Tapping and Venting ; allow 24 - 32 hours to condition before quality controll !!! 

BOTTLING : Take from the main F.V @ 1.020  and drop to a C.V  ON HOPS as above + 3 g on each variety , cool to 12 - 13 c and mature until at 1.013.25 , then allow to 13.5 - 14 c and bottle at 1.012.75 ; Stand for 1 week at 13.5 c before cellaring 1 month at 12 c , then an optional 1 - 2 months  at 8 - 10 c .


Cheers All , And Happy Mashing 

Edd The Brew 

With thanks to Ron Pattinson for sending me the original brewing record photos , 
and to The Labologist`s Society for the Label Photographs .



Friday, 29 March 2019

MARSTON `S BEERS IN EARLY OCTOBER 1940

                                                    Marston , Thompson & Evershed
                                                                   The Brewery
                                                                 Shobnall  Road
                                                                Burton On Trent
                                                                   Staffordshire

                                           The Beers of Marston`s in Early October 1940

QUALITY       Date                Original Gravity Racking Gravity Final Gravity  I B U   A . B . V
   P X X X     01 / 10 / 1940              1.047                  1.012                1.009          46           5  %
    P   X          01 / 10 / 1940              1.041                  1.010                1.008          40       4.25 %
        P            01 / 10 / 1940              1.031                  1.009                1.008          32       3.25 %

B   .   B         01 / 10 / 1940               1.029                  1.009                1.006         30         3     %

No 5             02 / 10 / 1940                1.047                  1.015               1.012.5       26       4.75  %
 No 3 (Dk)    01 / 10 / 1940               1.036                  1.013                1.010         30        3.75  %
No 3 (Lt)      02 / 10 / 1940               1.037                   1.012               1.009.5       18       3.75  %
No 2             02 / 10 / 1940                1.031                  1.009                1.008         24        3      %
M  .  A          02 / 10 /1940                 1.029                  1.009                1.007         20        3     %

STOUT        01 / 10 /1940                 1.042                  1.013                1.010         44         4     %

Hope that`s interesting to folks ,

Cheers All ,

Edd The Brew

BODDINGTON`S I.p 1926

Boddington`s Breweries Ltd
Stangeways Brewery
Manchester
Lancashire

                                                                  I .p  ( BITTER )
                                                       Brew No : 30  23 Rd December 1926
Original Gravity: 1.050  Racking Gravity:1.010.5 Final Gravity: 1.008  IBU : 44  A.B.V : 5  %

                                                                           MALT
Plumage Archer Pale Ale Malt / Maris Otter                                                              56  %
Weyermann Pale Ale Malt                                                                                         32.5  %
Flaked Maize                                                                                                             11.5   %

                                                                      MASHING
Brewing Liquor : Burtonise ALL Liquor
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed at Goods In and Mash In as follows ;
 1   St  Mash Heat  : 64 c @ Goods In - + 30 Minutes at 2.865 L/Kg
 2  Nd Mash Heat  : 67.5 c @ + 30 - + 120 at 1.000 L/Kg
 3  Rd Mash Heat  : 70 c @ + 120 - + 150 at 1.765 L/Kg
At taps ( + 150 ) , 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 Taps + 10 ( Clear Wort ) at 65.5 c @ 3.200 L/Kg and until an estimated last runnings gravity of 1.002.5 - 1.003 .

Calculated to produce X  Litres of Wort @ 1.037.5

SUGARS : No 2 / 3  Invert Sugar   4.5  %   -  1.002.25
                                                                  COPPER 
A 2:10 Boil , with the Hops charged as follows ; 1 St @ 1.038 at Let Off - 110 , with the lid OFF ,  Then @ 2 Nd @ 1.042 @ L/off - 60 replace the lid / cover and add the 2 Nd Charge ; The Third Charge should be given @ Let Off - 25 @ 1.046 . At Let Off - 15 , Liquor back as required with LIQUOR BOILED 20 Mins ( Minimum) to 1.047 and add the Copper Sugars , then at L/off - 10 add the Copper Finings and at Let Off , stand the copper 1/2 Hour before cooling to Pitching Heat and casting to the Fermenting Vessel .
HOPS :
1  St Charge : Fuggles ( US / UK ) 10 ibu , Goldings 10 ibu
2 Nd Charge : East Kent Goldings 6 ibu , Cluster 6 ibu
3 Rd Charge : Brewer`s Gold 6 ibu , French Fuggles 6 ibu 
RACKING HOPS : ( Per 25 Litre Length Racked Down ) : Brewer`s Gold & Cluster @ 2 g Each ,
                                                                                                East Kent Goldings @ 6 g

                                                                  YEAST
Pitch with a LIVE BARM / ACIVE YEAST STARTER of the following strain types :
 Yorkshire Square Strain : 1.75 g per Brl Litre , Burton On Trent  1.5 g per Brl Litre , at 15.5 c .
Rouse at Pitch + 12 and at + 18 and DROP to a second vessel at 1.003 - 1.003.5 of Attenuation , then after dropping , rouse @ Drop + 24 and at every 8 - 10 hours until marked X --- X as below .
                                                        ATTENUATION PROFILE 
DAY       Hour       Heat        Gravity                REMARKS
  1          Pitch        15.5          1.050
  2            M 10      16.5          1.047  Drop Pt
                E  10      16.75        1.044
  3          M            17.5           1.026
              E              18             1.022
  4          M             18.5          1.016 
              E              18.5          1.013   x  --- x
  5          M             18             1.012
              E              17.75        1.012
  6          M             16.5          1.012
              E               15.5          1.012
  7          M              15             1.011
              E               14.5          1.011  To a Racking Vessel @ 14 c
Racking Vessel : At Drop to the R.V , allow to go down to 1.008.25 and to 14.5 c and prime up with No 3 Invert Sugar solution = 1.003
Colour Correction Broth : Take a pan of boiling water ( Boil 30 Minutes ) and to that , add a good handfull of BLACK / PATENT malt , stir THOROUGHLY and boil 5 Minutes MAX before allowing to cool , then once cool , Thoroughly STRAIN the Black Malt Broth and put into and AIR TIGHT container in a fridge , add to the RACKING VESSEL to correct the colour of the fermented beer .

RACKING : At 1.010.5 at 14 c , Stand for 4 - 5 days @ 13.5 - 14 c before cellaring for 3 - 4 weeks @ 12c , then add the Barrel Finings and roll well and stillage for 1 WEEK before venting , allow 24 - 36 hours to condition before Tapping , then a further 24 hours pour a glass or two , sit back and relax !! .

Cheers All and Happy Mashing ,

Edd The Brew

Thursday, 28 March 2019

THE BEERS OF FREDERIC ROBINSON & Co Ltd 1899 & 1929

Frederic Robinson & Co Ltd
The Unicorn Brewery
Stockport
Cheshire
Robinson`s Showcard & Price List Ca 1910
                                                   ROBINSON`S OF STOCKPORT
                                                      GYLE TYPES & GRAVITIES
                                                                 1899   &  1929
                                                  Information Extracted and  interpreted from ;
                                                        Alfred Munton`s Notebook ; 1899
QUALITY   Brew No          Date             O. Grav     Racking Grav  Final Grav  IBU   A.B.V 
                                                                    MILD ALES
        X             228           21.09.1899         1.037             1.009            1.006.5      14     3.5 %
     X  X           240           05.10.1899         1.052             1.010.5         1.008.5      22   4.8 – 5
                                                                 BITTER BEER
     B  B           198           23.08.1899          1.055            1.010.5         1.008         34       6
                                                                        STOUT
  STOUT        252           18.10.1899          1.052.5          1.010.5         1.007.5     32       6.5
Extra Stout     180           09.09.1899          1.068.5          1.017.5         1.015.5      42      7.5
                                                       STRONG ALE / BARLEY WINE
Old Tom        261            01.11.1899          1.096             1.014            1.011        52      11

Mash Tun , Bell`s Brewery , Stockport Ca 1911 
           

                                              OLD TOM LABELS , Inter War Period 


Coppers in use `New` Brewery 1980`s
The Old Coppers being removed , 2000`s
Top Yard , Unicorn Brewery , 1970`s

Robinson`s Beers in 1929
QUALITY  Brew No    Date         O. Grav     Racking Grav  Final Grav  IBU   A.B.V  

                                                                 MILD  ALES
       5  d           49       02/04/1929    1.030.5        1.006.75          1.005       16      3.25  %
       6  d           50       03/04/1929    1.035.5        1.007               1.005.5    18      3.75  %
     7  d             51       04/04/1929    1.046           1.010.5            1.008       24         5   %

                                                                BITTER  BEER
   B  B              54      10/04/1929     1.047.5        1.008.75          1.006      32       5.5   %

Old Tom Advert , Mid 20 Th Century

                                                    STRONG  ALE  /  BARLEY WINE
Old Tom          43      19/03/1929     1.094.5        1.020                1.016      54       10   % 


Fermenting Room , Unicorn Brewery, before modernisation 

Excise Office , Unicorn Brewery 1970`s
With my gratefull thanks to Mr Dennis Robinson and the Head Brewer for allowing me access to their brewing records , and the photographs of the brewery over the years .

Sadly , No Brewing Records from Bell`s of Stockport  have survived , so if anyone knows of any Bell`s records , or any old Local brewing records in private collections / attics etc ,  please get in touch , I`d love to hear from you .
I`d also be very interested in old ( Pre 1945)  Photographs of Stockport pubs .

Cheers All ,

Edd The Brew





                     
                          

Sunday, 24 March 2019

ELLIS WARDE & Co Ltd : BITTER 1945

                                                                  Ellis Warde & Co Ltd
                                                                          BITTER
                                                              Brew No :   4014
                                                          Tuesday  28 Th August  1945
                             (As brewed at the Dallam Lane Brewery of Peter Walker & Sons)

  Original Gravity: 1.028.5  Settler Gravity: 1.010.25 Racking Gravity: 1.008  Final Gravity: 1.006

                           Alcohol By Volume : 3.5 %                              I B U  :  30
                                                                            MALT
Chevalier Pale Ale Malt                                                                              30.5  %
Maris Otter Pale Ale Malt                                                                           36.5  %
Amber Malt                                                                                                 21     %
Weyermann Acidulated Malt @ 4.5g per Kg
Flaked Barley                                                                                              12     %

                                                                        MASHING
Brewing Liquor : Medium level of Buronisation of ALL BREWING LIQUOR
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 " above the plates / filter bed at goods in and then Mash In as follows;
1 St   Mash Heat :  67.5 c at goods in - + 120 Minutes @ 2.210 L/Kg
2 Nd Mash Heat :  67.5 c at + 75 - + 120 @ 0.780 L/Kg
3 Rd Mash Heat : 70 c at + 120 - + 170 @ 3.316 L/Kg
At + 170 , slowly open the mash tun valve and pour any turbid 1 St runnings over the top of the mash, and continue doing so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
SPARGING : 71 c @ + 178 - 180 Minutes ( @ Clear / Bright Wort + 8 - 10)  At 3.320 L/Kg , until a last runnings gravity of 1.002.75 .

To Produce  X   Litres of Wort @ 1.034.5 - 1.035.5 .
                                                                    SUGARS
No 3 Invert Sugar                                                                                              26 % - 1.007.5 (+.09)
Caramel *(on 25 L @ 8.5 g)

PRIMINGS : Candy Cane      1.001 ( As required)

                                                                     COPPER
A 2 Hour boil ( 1 St 1/2 hour lid/cover off) , with Hops Charged as follows :
1 St @ L/off - 90 @ 1.037 , 2 Nd @ L/off - 65 @ 1.041 , 3 Rd Charge @ L/off - 25/30 @ 1.046
At Let Off - 15 , Liquor Back to 1.020.5 and add the sugars as above and leave off the lid / cover after this point , add the copper finings @ L/off - 10 and stand for 1/2 hour at Let Off before cooling and sending to the Hop Back for a 1/2 hour stand ; then cast to the F.V .
                                                                      HOPS
1  St Charge  : Fuggles 7 ibu , Goldings 7 ibu
2 Nd Charge : Goldings 6 ibu , Bramling Cross 6 ibu
3 Rd Charge : Goldings 2 ibu , Saaz / Hallertau 2 ibu
HOP BACK : ( As a % of the WHOLE bittering hops weight )
                            Brewer`s Gold 6 % , French Fuggles 4 %
RACKING HOPS :  4 g Each of French Fugles and Goldings per 25 Litre length racked down.
                                                                      YEAST
Pitch 1.75 g EACH of  LIVE BARM / ACTIVE STARTER of the following strain types;
Yorkshire Square and Burton On Trent @ 16.5 c and Rouse @ P + 12-14 Hours .
                                                ATTENUATION PROFILE 
Day     Hour   Heat      Gravity                   REMARKS
 1           P      16.5       1.028.5
 2         M 6   17.75      1.026.5
            E  4   18.5        1.021
 3         M 6   19.5        1.017
            E  4   20           1.016
 4         M 6   20           1.015
            E  4   18           1.014.5
 5        M  6    17          1.013
           E   4    16          1.012
 6        M  6    15.5       1.010.5  drop to settler @ 1.010.5
           E   4     15          1.009
 7       M  7      14         1.008   Allow to 1.007 and add the Candy Cane primings as above and RACK
                                                 to the container ON HOPS as above and Fine .

After racking , stand at 14 c for 4 - 5 days then stillage at 12 c for 1 wk before venting , Tap + 24 hrs later and allow 24 - 36 hours to condition before Q.C .

Cheers All , and Happy Mashing

Edd The Brew .




Saturday, 23 March 2019

QUICK POST !!

How Do All ,
                        Just a quick post to say hello to all the international readers of the blog in Australia , Canada , New Zealand , The United States ; Germany and the rest of the world 😊 !!
    If you`ve got a particular favourite style of Historic UK Beer , pop a comment below with the sort of beer recipie you`d like to see and I`ll pop one up .
If you live near an Archive Centre that has Old Brewing Production Records , I`ll happily convert photos to workable recipies for you ; pop me a message for details .

Cheers All , And Happy Mashing !!

Edd The Brew

WALKER`S OF WARRINGTON LAGER 1924

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

                                                                     8 d  /  Lager
                                                      Friday 14 Th November 1924
                                                                Brew No : 386


Original Gravity : 1.043.5  C . V Gravity : 1.010.5 Racking Gravity : 1.010 Final Gravity : 1.008.5

I B U  :  34                                                                              A . B . V :  5  %

                                                                       MALT
Chevalier Pale Ale Malt                                                                                       71.75  %
Plumage Archer / Maris Otter Pale Ale Malt                                                       28.25 %

                                                                   MASHING
Brewing Liquor : Burtonise ALL Brewing Liquor
Thoroughly warm the mash tun with Very Hot Liquor to 1 - 1.5 " above the plates / filter bed at Goods In and mash in as follows ;
1  St Mash Heat :  57.25 c At Goods In - + 20 Mins @ 1.075 L/Kg
2 Nd Mash Heat :  61.5  c At + 20 - + 50 Mins @ 1.075 L/Kg
3 Rd Mash Heat :  64     c At + 50 - + 120 Mins @ 1.000 L/Kg
4 Th Mash Heat :  68.25 c At + 120 - + 200 Mins @ 1.075 L/Kg
At Taps , slowly open the Mash Tun valve and return any Turbid 1 St Runnings gently over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently running ; then cast to copper .
SPARGING : At Taps (Clear Wort) + 10 - Last Runnings Gravity of 1.002 @ 71 c @ 2.425 L/Kg

To Produce X Litres of Wort @ 1.030.5 .

                                                                      SUGARS
No 1 Invert Sugar  :   6.25 % @ Copper Up = 1.002.75
                                   3.25 % @ Let Off - 10 = 1.001.5
Candy Cane               3.25 % @ Let Off -  10 = 1.001.5
Glucose Syrup           8.3  %  @ Let Off -  10  = 1.008.5

PRIMINGS : Malt Extract 1.001
                      Candy Cane  1.002

                                                                    COPPER
A 2.25 Hour Boil( Lid / Cover off 1 St 1/2 Hour)  with the Hops charged as follows ;
1St @ L/Off -105 Mins at 1.034
2Nd@ L/Off - 65 Mins at 1.038
3Rd @ L/Off - 30 at 1.040
At Let Off - 15 Minutes , Liquor Back (With Liquor Boiled 1/2 Hr Minimum) to 1.031.5 and add the Sugars at Let Off - 10 and the copper finings after disolving the sugars . Stand the copper 1/2 hour after Let Off @ 135 Minutes before cooling to pitching heat and casting to the F.V .
HOPS : 1 St Charge   : Brewer`s Gold 14 IBU
             2 Nd Charge  : French Fuggles 5 IBU
                                     East Kent Goldings 5 IBU
             3 Rd Charge  : Goldings 5 IBU
                                     Saaz / Hallertau 5 IBU
Racking Hops : 5 g Each of Goldings and Saaz / Hallertau per 25 Litres Racked Down .

                                                                      YEAST
Pitch 4.2 g per barrel litre of a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , at 16.5 c and rouse at Pitch + 12 and at + 18 before dropping to a second fermenter as below . Rouse @ Dropping + 12 hours and at every 8 - 10 hours until marked X --- X below .

                                                          ATTENUATION PROFILE 
DAY    Hour   Heat    Gravity      REMARKS
   1          P       16.5    1.043.5 
   2       M 6      17       1.042  1 St Rouse
            E  5      17.5    1.040   Drop to 2 Nd F.V
   3      M  6      18       1.034
          Noon      19       1.030
           E  5       19.5    1.026
   4      M  6      19       1.022
           E   5      18       1.018
   5      M  6      18       1.015  X --- X
           E   5      16.5    1.012
   6     M  6       16       1.010.75
          E   5       14       1.010.5 
   7     M  6       14       1.010.5  To C.V Barrel ON HOPS
At Day 7 , put into a conditioning barrel as above and stand for 1 week at 13 c before cellaring for 1 month at 12 c , then check the gravity and at 1.008.75 , Prime up as given above to 1.010.75 and allow to condition at 12 - 13 c until at 1.010.5 then bottle at 14 c and stand 4 - 5 days before cellaring 1 month at 12 c and 1 at 8 c then Q.C !!


Thursday, 21 March 2019

FROM BROADCLOTH TO BREWER

   A BRIEF HISTORY OF TIMOTHY TAYLOR & Co Ltd

                                                     Timothy Taylor & Co Ltd 
                                                      Knowle Spring Brewery
                                                                 Keighley
                                                             West Yorkshire
The founder of the firm , Timothy was born in Bingley in the West Riding of Yorkshire ,
on the 6 Th of August 1826 to Richard  and his wife Elizabeth .

Timothy Taylor
06/08/1826 -  09/01/1898
Picture Ca 1870



Richard Taylor was , appropriately enough  a Tailor, who at the time of Timothy`s birth was living on Myrtle Place in Bingley ; and his eldest son joined him in his business .
Soon after leaving shool in 1841, where he quickly learnt his father`s trade and went on to become the company`s salesman in the local towns, and by 1853 the concern was known as Richard Taylor & Sons with premises on Main Street in Bingley and a second branch opening in Keighley in 1854 ; where Timothy was joined by his younger brother , Henry.
However after two years the business partnership was disolved ; with Henry Taylor moving back to help run his father`s business in Bingley as a seperate concern .
 The neighbours of Timothy at his premises on Low St in Keighley included another local businessman , Robert Aked  whose daughter Charlotte was to marry Timothy Taylor,
 in the parish church of Keighley on September 17 Th 1857 . 
In 1858 , a family tragedy ( the death of Timothy`s brother in law , Charles ) quite probably gave him the inspiration to enter the brewing trade ; as later in 1858 , he entered into a partnership with local businessmen James Shackleton and John Naylor

                                        The Old Brewery , Cook Lane , Keighley
An old barn and stables on Cook Lane in Keighley were chosen as suitable for conversion to a brewery and Timothy commenced producing his ales later that year .
The business began to prosper and by 1861 , the census returns show that Timothy Taylor was listed as a Brewer , employing 8 men and 1 boy ; however in 1863 , the partnership between Timothy and the other gentlemen was disolved on the 22 Nd April .
An Early local newspaper advert for Taylor`s Ales
Later in 1863 , the estate of the Greenwood family in Keighley ; Knowle Park was offered for sale by their agent , and Timothy was possessed of sufficient accumen to aquire a substantial portion of it ; and in June of that year , an application was duly presented to the Keighley Board Of Health to erect a new brewery and other structures ; amongst which was Knowle Spring House ,( The family home for many years)
Knowle Spring House Ca 1865
Knowle Spring House Ca 1923

By 1867 , Timothy had severed most of his close ties with the clothing trade and was a founder member of the first committee of The Bradford & District Brewer`s Association  whose first meetings were held in that year . sadly Timothy Taylor passed away in January 1898 ; with the business carried on by his sons Robert H Taylor and Percy Taylor , and by  1911 , rising demand for the brewery`s products saw an expansion of the brewery , with new buildings being erected to house a Mill , Mash Tun ( Which was in use until 2000 ) , Copper and Hop Back ( Replaced in 1976 ) .
The 1911 Mash Tun in Operation Ca 1960

 Percy Taylor
1871 - 1953
The years of the Great War , in common with most other breweries in the UK , were difficult ; with iniquitous restrictions on opening hours ( Defence of the Realm Act 1917) and the materials available to brewers , not forgetting the Gravity restrictions imposed by the government .
However , one employee of the company , Arthur Poulter ( Leeds Maltings ) was to win a well earned Victoria Cross on the 19 Th April 1918 after rescuing 10 men under heavy fire ; in the action at Erquinghem - Lys  .
Pte Arthur Poulter V . C

After the advent of peace in 1918 , the company was to suffer a few lean years and in 1922 , the decision was taken by Robert & Percy to sell the company to Samuel Allsopp & Sons ,
of  Burton on Trent , who had tabled an offer of £ 112 , 000  for the firm ; happily for beer fans the world over , Alsopp`s changed their mind and bought the Alloa Brewery of Archibald Arroll & Sons instead (The incident with Allsopp`s  may well have caused the decision to register the company , and in November 1929 , this was done) .

In Later Life
In Duke Of Wellington`s Regiment WW1
 Sydney Taylor
      1892  - 1987
 The next member of the family to join the company was Phillip Taylor , who after serving his pupilage at Ilkley Brewery joined the company in 1923 ; where he  won the company`s first industry award in 1928 , he was also instrumental in establishing the Taylor`s maxim of "Quality First " , one that still holds good today , nearly a hundred years on !!.
Philip Taylor 1894  - 1954
 The Malting operations came to an end in 1928 after a number of batches of malt were found to be `Slack` , and the Maltings in Leeds ceased to be operated by Taylor`s .      In 1935 ,  Percy`s son , John Aked Taylor ( Later to become Lord Ingrow ) joined the company after being trained as a brewer at Bentley`s Old Brewery in Rotherham .
The Second World War ,as with the Great war presented difficulties for the UK Brewing industry , though thankfully the iniquities heaped on the trade and public weren`t as restrictive as those of the earlier conflict , by the blessed arrival of peace in 1945 , the nation was ready for a return to freely available beer and with the advent of restrictions on materials decreasing ; the beginnings of a new fashion in beers were beginning to be felt ,
Taylor`s Brewing Staff Ca 1952
 and in 1952 the brewery had developed the mighty drop of cerevesian exellence that is known to beer connoisseurs the globe round as Landlord ; a bright and well carbonated brewery conditioned Pale Ale in bottled form .
The First newspaper Advert for Landlord
  In 1958 , the company celebrated 100 years of trading with a commemorative dinner and a specially brewed Centenary Ale .
Centenary Ale Label 1958
Centenary Dinner Menu 1958










 The brewery continues to prosper ; with expansions of the brewery taking place in 1991 , 2000 and 2003 , paving the way for continuance of production of Timothy Taylor`s Championship Beers for some time to come ; not a bad record after 161 years of brewing .
Billy Pye in the Cooper`s Shop Ca 1950



Racking Beer at Knowle Spring 1950




Racking Department Ca 1960
Eric Parker on the Bottling Line Ca 1960

Bottling Department Ca 1960

Alan Hey (Head Brewer) & John Taylor in the Sample Room 1976 
     
                                

                                                             Taylor`s Showcards 1950`s
The New Brewhouse 1991


The Brewery from the car park 2008

With full thanks to the helpfull chaps up at the brewery ; who kindly sent me some illustrations and photographs ,also the Labologist  Keith Osborne for the Centenary Ale Label photo ..