Monkey See , Monkey Brew

Monday, 29 April 2019

HENRY BENTLEY & Co Ltd X MILD ALE 1893

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

                                                                         X   MILD   ALE 
                                                            Thursday  31 St January  1893
                         Original Gravity : 1.046  Racking Gravity : 1.018.75 Final Gravity : 1.016 
                                                      I B U : 26                  A B V : 4.75  %

                                                                          MALT 
Chevalier Pale Ale Malt                                                                                42.5  %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                            42.5  %
Maris Otter Pale Ale                                                                                      15    %

                                                                     MASHING
A Mild Ale Liquor Profile .
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 : 66 c At Goods In - + 20 Minutes @ 2.865 L/Kg
2  Nd Mash Heat : 70 c At + 70 - + 105  Minutes @ 0.685 L/Kg
3  Rd Mash Heat : 68 c At + 105 - + 135 Minutes @ 0.865 L/Kg
At the end of the mash ( + 135 Mins ) , 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 running consistently , then cast to the copper .
                                                                 SPARGING
At Taps + 10 ( Clear Wort ) , give the first sparge as follows ;
1 St   Sparge : @ T +10  - T + 60 ,At 70 c @ 1.000 L/Kg
2 Nd Sparge : @ T + 70 - Until a Last Runnings Gravity @ 1.002.5 @ 2.865 L/Kg

To Produce  X Litres of Wort @ 1.032 .

                                                                  SUGARS 
No 3 Block Invert                                                                  28.5 %  -  1.013
@ Copper Up  + 15 Mins = Add 1.003 of the Sugar Portion to make up the gravity to 1.036
Add the rest of the sugars as directed below .

                                                                  COPPER 
A TOTAL BOIL OF 2 HOURS , Boil 1/2 hour with the LID OFF ,   add the 1.003 of No 3 @ Boil + 15 mins , and the 1 St Hops @ Let Off - 90 mins , 2 Nd Charge @ L/Off - 40 Mins and a Third Charge @ L/Off - 20 Mins .
At Let of - 25 , Liquor back to 1.033.5 with Liquor Boiled 1/4 hour min , and add the rest of the sugars , then at Let Off - 15 , make final gravity adjustments to 1.044.5 and add the copper finings @ Let Off - 10 mins . Stand the copper 1/2 hour at Let Off before cooling to pitching heat and , casting to the Hop Back for a 1/2 hour stand , then send to the F.V .
                                                                       HOPS
1 St   Charge : @ 1.036 = French Fuggles 5 IBU
2 Nd  Charge : @ 1.041 = Keyworth Mid Season 11 IBU
3 Rd  Charge : @ 1.044 = Goldings  6 IBU
                                          Keyworth Mid Season  2 IBU
HOP BACK : As a % of the whole of the bittering hops charge weight .
                           @ 1.046  :  3 % of Each Variety of Bittering Hop , 9 % in total .

                                                                     YEAST 
Pitch with 2.75 g per brl Litre of Wort , of a LIVE BARM / ACTIVE STARTER , Yorkshire Square type yeast strain , at 15.25 c and ROUSE @ P + 12 hours and at every 6 - 8 hours until marked
X --- X below .

                                                             ATTENUATION
DAY       Hour       Heat        Gravity                 REMARKS 
   1              P          16           1.046            Drop to a second F.V @ 1.002.5 of  gravity loss through
   2             M         16.5        1.044            Attenuation ; At  1.044
   3             M         16.5        1.037.25 
                  E          17.25      1.034.5         
   4             M         18.5        1.030      X --- X @ 1.028 - 1.027 .
                  E          19.5        1.025     
   5             M         20           1.021
   6             M         18.5        1.019.5
   7            M          16.5        1.019
                 E            15           1.018.75
   8             M          14.5        1.018.75     Racking Weight & Point .

Rack at 14.5 - 15 c @ 1.018.75 and stand at 14 c for 4 - 5 days before cellaring for 2 weeks ;
At : 10 - 12 c , then add the Barrel Finings and Roll Well ; stillage for 56 hours before venting for 24,
Then Tap and allow 24 - 36 hours to further condition before Quality Control .

Cheers All , and Happy Mashing ,

Edd The Brew






Saturday, 27 April 2019

PETER WALKER & Sons ( Warrington & Burton ) Ltd IMPERIAL STOUT 1891

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

                                                                    IMPERIAL STOUT
                                                      Thursday 12 Th November  1891
                                                                BREW No : 3931

                                     Original Gravity: 1.093 Conditioning Vessel  / Vat Grav : 1.034 
                    Racking Gravity : 1.026  Bottling Gravity : 1.022  Final Gravity : 1.019 - 1.018.75
                                                          I B U  :  54               A . B .  :  8 % +

                                                                         MALT
Weyermann Vienna Malt                                                                                                 35   %
Chevalier Pale Ale Malt                                                                                                  35   %
Brown Malt                                                                                                                      12   %
Patent Malt                                                                                                                       12   %
Amber Malt                                                                                                                        6   %
                                               

MASHING
A MILD ALE LIQUOR PROFILE
     Thoroughly warm the mash tun to 1 - 1.5 " above the Plates / Filter Bed , and mash in as follows ;
1 St    Heat : At Goods In - + 105 Minutes @ 65.5 c at 2.015 L/Kg
2 Nd  Heat : At + 105 - + 150 Minutes @ 72.25 c at 1.075 L/Kg 
3 Rd  Heat : At + 150 - + 190 Minutes @ 72.25 c at 1.075 L/Kg 
At Taps  ( + 190 Mins ) , slowly open the valve on the mash tun and return 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
Sparging should be given at Taps + 10 ( Clear Wort Point ) and SLOWLY , at a ratio of 1.075 L/Kg , and at 88 c , until a Last Runnings Gravity of Ca 1.006  - 1.007.25 .
Copper House ,
Dallam Lane Ca 1904
                                                                          COPPER                                                                           THE WHOLE BOIL SHOULD BE CONDUCTED WITH THE LID OFF UNTIL LET OFF - 10 Minutes for a total Boil Time of 2 1/4 Hours , Hops timed from 1.75 hours ( Let Off - 105 Mins) .
At the start of the boil  , allow a condensing 30 minute boil before the 1 St Hops are added , from a minimum starting in copper gravity of 1.076.5 . At Let Off - 10 minutes , liquor back as required to 1.091 and add the Copper Finings , then at Let off  Stand the copper 1/2 hour and cool to pitching heat after the stand period is over .
                                                                          HOPS                         
1 St Hop Charge @ Let Off - 105 = : Tettnager ( Aged / Old ) @ 3 % a/a Max   8 ibu      at 1.080
                                                            French Fuggles                                           22 ibu
2 Nd Hop Charge @ Let Off - 40  = : Goldings ( Aged / Old )@ 3 % a/a  Max    10 ibu   at 1.085

3 Rd Hop Charge @ Let Off - 25 = : French Fuggles 4 ibu                                                 at  1.091
                                                           Brewer`s Gold   6 ibu
                                                           Goldings            4 ibu 

Fermenting Room ,
Dallam Lane Ca 1904

                                                                      YEAST
                              Use a Good LIVE BARM / ACTIVE STARTER 
 Yorkshire Type  , or Edinburgh Type Yeast strains ; 8.3 g Per Barrel Litre of Wort pitched into ,
at  16 c  and rouse at pitching + 6 hours and at every 6 hours afterwards, dropping to another vessel after 1.005.5 of gravity loss through attenuation ; after dropping , rouse every 6 - 8 hours until 1.055 , THEN AS REQUIRED UNTIL 1.036.5. 
                                                                   ATTENUATION
DAY       Hour     Heat     Gravity           REMARKS
   1   * 1  A.M  P   16        1.093
   ALLOW A FREE RISE IN TEMP UNTIL DAY 4 , TOP Ht @ 21.75 c
   3             E         19         1.058.5
   4             E         21.25     1.038
   5             E         19          1.034
   6             M        19          1.034
                  E         14.25     1.034
   7             M        14.25     1.034   Rack to Maturation Vessel and HOLD @ 13.5 - 14 .25 c 
---------------------------------------------------
At the end of  primary maturation , check the gravity has fallen to 1.026 and put into the second vessel ( Also for draught ) and condition at 13 c until at 1.022 , releasing excess pressure 
ON A REGULAR BASIS ; DO NOT OVER CARBONATE .                
For draught consumption , add the barrel finings and roll well , stillage for 1 month at 12 c before Q.C !! .
                                                                   BOTTLING
Do not add finings to the Bottled portion of this beer , but stillage from the racking from C.V @ 12 c   then at 1.023.5 , allow the temperature to rise to 14.5 c
Bottle at 14.5 c @ 1.022 , then stand the bottles at 14 c for 1 week before 1 month at 12 c , then 6 - 8 at 8 - 10 c , then Q.C .         

Cheers All , and Happy Mashing !

Edd The Brew 

CURRENTLY BREWED BEER RECCOMENDATION   : Samuel Smith`s Imperial Stout ;
Just a superb example of a well brewed traditional Imperial Stout .
                    
                

Images of Sam Smith`s Products : Courtesy of  Samuel Smith Ltd
Label Photo`s courtesy of Keith Osborne 
Illustrations from Walker`s Illustrated C Liverpool Museums & Galleries Collections .

Sunday, 21 April 2019

DUTTONS of BLACKBURN BITTER 1967

Dutton `s Blackburn Brewery Co Ltd
The Salford Brewery
Bow St
Blackburn
Lancashire
Dutton`s Brewery
From chorleyinnsandtaverns.blogspot.com


                                                                           BITTER
                                                         Tuesday 3 Rd October 1967
                                                                   Brew No : 594 B

Original Gravity : 1.036.5  Racking Gravity: 1.009.25 Final Gravity: 1.006.5 IBU:32  A B V : 3.75 %

                                                                           MALT       
Maris Otter Pale Ale Malt                                                                                      50   %
Plumage Archer Pale Ale Malt                                                                               50  %


                                                                        MASHING
A Pale Ale Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed at Goods In ; then Mash In as follows ; for a ONE HOUR MASH ( After stabilising Mash Heat as below)
  1  St Mash Heat : 64.75 c At Goods In @ 2.485 L/Kg
At Taps , slowly open the valve on the tun and return any turbid  1 St Runnings over the top of the mash and , continue doing so until a BEIGHT AND CLEAR WORT is consistently running ; then cast to the copper .
                                                                    SPARGING
At Taps ( Clear Wort ) + 5 minutes , and at 68.5 c @ 5.420 L/Kg until a last runnings gravity of ,
1.002   ( 1.080.5 - 1.002 )

To produce X Litres of Wort @ 1.033.5

                                                                      SUGARS
No 2 Invert                                                                        6.5 % -  1.002.25
No 1 Invert                                                                        7    % -  1.002.5
Lactose ( PER 25 LITRES @ L/off - 5 ) =   1 g - 1.25 g MAX .


                                                                       COPPER
A One Hour Boil On Hops ; with a 15 minute pre boil with the Lid Off , Hops charged as below .
At Let Off - 30 , Liquor Back to 1.034 and add the No 2 Invert @ L/off - 30 Mins , then @ L/off - 15,
L/Back to 1.032.75 and add the No 1 Invert , adding the copper finings @ L/off - 10 , make any final gravity adjustments at the same time to 1.035.25 . Stand 1/2 hour at let off before cooling to pitching heat and sending to the Hop Back for a 1/2 - 3/4 hour stand ; then Cast to the F.V .
                                                                         HOPS 
1  St  Charge  :  @ 1.034   ;  Northern Brewer  10  IBU    East Kents   7 IBU   AT L/Off - 60
2 Nd Charge  :  @ 1.036   ;  French Fuggles  8  IBU  AT L/off - 40
3 Rd Charge  :  @  1.036.5 Brewer`s Gold 3 IBU , Goldings 4 IBU  AT L/off - 25
Hop Back : As a % of the whole of the bittering hops weight
                    French Fuggles  6 %    Brewer`s Gold 4 %
RACKING HOPS : French Fuggles 4 g , Saaz 4 g Goldings 2 g MAX , PER 25 Litres Racked Down.


                                                                     YEAST
Pitch 1.7 g per Barrel Litre of A LIVE BARM / ACTIVE STARTER at 17.25 c , Rouse @ P + 8 and AT +14 AND + 24 ; drop to a second F.V after 1.004.5 of loss through attenuation . Rouse at Drop +8 hrs and at every 8 until marked as thus : X --- X .
                                                            ATTENUATION
DAY      Hour      Heat      Gravity        REMARKS
   1           P          17.25      1.036.5 
   2           M         18.25      1.033.75
                E           19           1.032     Drop to 2 Nd F.V
   3          M           20.25      1.026
               E            20.5        1.020
   4          M           20            1.015       X  ---  X
               E            19.5         1.010.5  Drop to Settler @ 1.012
    5         M           17            1.009.5    skim
               E             15            1.006.5
     6        M            15            1.006.5
      7       M            14.5         1.010.5
               E             15            1.010
      8       M            14.5         1.009.25  Racking Point & Gravity etc .

At 1.009.25 , @ 14.5 c , rack ON HOPS to containers and FINE on Racking , Stand for 5 days @ 14 c before cellaring for 2 weeks @ 12 c , stillage for 1 week @ 12 c before venting , Tap + 24 hrs later , allow 24 hours to condition and settle then pour a pint of a nice thirst quenching northern bitter .

Labels courtesy of The Labologist`s Society unless otherwise stated .

 

   

Saturday, 20 April 2019

WHITWELL MARK & Co Ltd : I P A 1938

Whitwell Mark & Co Ltd
The Old Brewery
Highgate
Kendal
Westmorland

                                                               INDIA  PALE  ALE  
East India Pale Ale Label 1930`s

                                                          Friday  10 Th March  1938
                                                                    Brew No : 16

Original Gravity : 1.044 Settler Gravity : 1.014 Racking Gravity : 1.011.75 Final Gravity : 1.009

                                                            IBU  :  34      A B V : 5  %

                                                                         MALT
Plumage Archer Pale Ale Malt                                                                            74     %
Chevalier Pale Ale Malt                                                                                       18.5  %

Malt Extract   (To Mash Tun )                                                            7.5  %  -  1.002.75
                                                                     MASHING
A Light - Medium Burtonisation of ALL Brewing Liquor
Thoroughly warm the Mash Tun with Very Hot Liquor to 1 - 1.5 " above the Plates / Filter Bed and Mash In as follows .
1 St   Mash Heat : 64 c at Goods In - + 20 Mins @ 2.575 L/Kg
2 Nd Mash Heat : 66.5 c at + 20 - + 120 @ 0.430 L/Kg
3 Rd Mash Heat : 68.5 c at + 120 - + 150 @ 0.865 L/Kg
At Taps , slowly open the Mash Tun valve and return ANY turbid 1 St runnings over the top of the mash , and continue doing so until a BRIGHT AND CLEAR WORT is consistently running ; then cast to the copper .
SPARGING : At Taps ( Clear Wort ) = 0 + 5 / 10 and at 71 c and at a ratio of 3.860 L/Kg , until an estimated last runnings gravity of  1.002

To Produce X Litres of Wort @ 1.035.5 - 1.036.25

                                                                   SUGARS
COPPER : Glucose @ 15.5 % - 1.007

Primings : Candy Cane @ 1.002.75
                  Malt Extract @ 1.001

                                                                  COPPER 
A 2 Hour Boil , With the LID OFF for the 1 St Hour , add the Hop Charges as below .
 At Let Off - 30 , add the Glucose and Liquor Back with Liquor boiled 1/4 hr min to , 1.046 and make any final gravity adjustments @ L/Off - 15 to 1.042.75 and add Copper Finings @ L/O -10 .
Stand 1/2 hr @Let Off , then cool to pitching heat before sending to the Hop Back for a 1/4 - 1/2 hr Stand , then Cast to the F.V
                                                                    HOPS 
1  St Charge : East Kent Goldings ( 1 - 2 Y/o @ 3.5 % a/a MAX )  10 IBU @ 1.037  at L/off - 105
2 Nd Charge : Brewer`s Gold    18 IBU @ 1.042 at L/off -75
3 Rd Charge : East Kent Goldings 4 IBU , French Fuggles 2 IBU @ 1.044 @ L/off - 25
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 %
Racking Hops : Per 25 Litres racked down 7 g French Fuggles , 3 g Goldings

                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a YORKSHIRE SQUARE TYPE yeast strain as follows : 2.75 g Per Brl Litre @ 21 c and Rouse @ P + 18 and at every 6 - 8 hours until as marked
X --- X below .
                                                      ATTENUATION 
DAY     Hour     Heat     Gravity         REMARKS 
    1           P        15.5      1.044
               + 5       16.25       ----
    2       M  8       17.25    1.038.5
            Noon       18.75    1.032
             E    5      19.5       1.026
            E    10     20.5       1.021
   3       M    8      20.5       1.015.25 ( SKIM @ 1.016.25 )   X  ---- X
            Noon       20.5       1.014       TO SETTLER & COOL @ 1.014 / To Bottling C.V
            E     5      20           ------
            E    10     19.75      -------
   4       M    11     16         1.012.5
            E      11     14.75    1.010.5
   5       M     11     14.75    1.009.25
            E       11    14.75    1.009
   6      M       11    14.75    1.009
           E         11    14.75    1.009    Prime @ 7 M10
   7      M        10    14.5      1.012.75 
           E         10    15         1.012.5
   8      M        10    14.5      1.011.75    Rack To Draught Containers .
Rack onto Hops in draught containers as , above and stand @ 14 c for 5 days before cellaring for 3 weeks at 12 c  , then add the barrel finings and roll well  . Stillage for 1 WEEK before venting , Tap + 24 hours later and then allow 24 - 36 hours to condition before Q.C .
East India Pale Ale Label 1940`s


                                                                       BOTTLING
Take from the F.V as above and cool to 13 c ON HOPS as above . Condition at 12 - 13 c until at 1.009.75 , then drop to a seperate bottling vessel / barrel and prime up as above .
Bottle at 1.011.25 @ 14.5 c and STAND 1 WEEK @ 14 - 13.5 c before cellaring for 1 month @ 12 c.

Cheers All and Happy Mashing ,

Edd The Brew

Labels Courtesy of The Labologist`s Society .





Thursday, 18 April 2019

DRYBROUGH & Co Ltd : X . P 1906

Drybrough & Co Ltd
Craigmillar Brewery 
Duddingston  Rd 
Edinburgh 
Scotland


                                                                                X  .  P
                                                                25 Th September 1906
                                                                   
                                                                     Gyle No : 61  /  62       

  Original Gravity : 1.043  Racking Gravity : 1.012 Final Gravity : 1.008  I B U : 26  A B V : 4.75 %

                                                                           MALT
Plumage Archer Pale Ale Malt                                                                                        45.5    %
Irish Ale Malt / Barrett`s / Joe White Pale Ale Malt @ 6.5 ebc                                      20       %
Chevalier Pale Ale Malt                                                                                                   20       %
Flaked Rice                                                                                                                         7.25  %
Flaked Maize                                                                                                                       7.25  %


                                                                      MASHING
A Light Burton Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed , and mash in as follows ;
 1  St Mash Heat : 64.5 c at Goods In until + 75 mins @ 2.685 L/Kg 
 2 Nd Mash Heat : 68.75 c    at + 75 - + 120 Minutes @ 0.835 L/Kg 
 3 Rd Mash Heat : 71 c at + 120 - + 150  @ 0.835 L/Kg 
At Taps , slowly open the M/T valve and pour any turbid 1 St runnings over the mash ( SLOWLY), and continue to do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to copper .
SPARGING : At Taps ( Clear Wort ) + 10  at 71 c  and a  ratio of 3.250  L/Kg until a last runnings gravity around 1.003 .

To produce X Litres of Wort @ 1.028.75 

                                                                                       SUGARS
No 1 Block Invert                                                                                                                              5      %  -   1.002.25
No 2 Block Invert                                                                                                                              4.5   %  -   1.002

PRIMINGS :  A solution of Icing Sugar to 1.002

                                                                                       COPPER 
A 2 .25 Hour Boil , 2 Hours ON HOPS , LID OFF FOR 1.25 HOURS ; At Let off - 20 , add the copper sugars then at Let Off - 15 , make any final gravity adjustments to 1.041.75 and at L/Off - 10 , add the copper finings , Then at Let Off stand for 1/2 hour before cooling to Pitching Heat and sending to the Hop Back for a 1/2 - 3/4 hour stand before casting to the Hop Back .

                                                                                         HOPS
1  St Charge @ L/off - 120 @ 1.029 : French Fuggles 10  IBU 
                     @ L/off - 100 @ 1.031.25 : Goldings 3 IBU
                                                            Keyworth Mid Season 3 IBU
2  Nd Charge @ L/off - 75 @ 1.035 : French Fuggles 3 IBU 
                                                            Goldings           3 IBU
3 Rd Charge @ L/off -  25  @ 1.038  Goldings           3 IBU
                                                            Hallertau           3 IBU
Hop Back : 1 % Each of  Keyworth Mid Season , French Fuggles , Hallertau ; and 3 % of Goldings

RACKING HOPS : PER 25 Litres Racked Down : 75 g ( 37.5 g Each of Goldings and Hallertau )

                                                                                YEAST
Pitch 2.75 g Per Barrel Litre of A LIVE BARM / ACTIVE STARTER of an EDINBURGH TYPE YEAST STRAIN , at  15.5 c , and rouse at pitching + 8 hours and at every  8 & 12 hours afterwards , as required ; until as marked X --- X below .
                                                                           ATTENUATION
DAY       Hour   Heat     Gravity         REMARKS 
   1             P      15.5       1.043           
   2             M     16          1.041
                  E      17.25     1.039     Drop to 2 Nd Vessel 
   3            M      18.75     1.027
               E     20       1.022 
   4          M    21       1.017    X --- X    ( Drop to C.V for Bottling ONLY )
               E     18       1.014
   5          M    15       1.012
               E     14.5    1.010.25
  6           M    14       1.010.25
               E      14      1.012.25
  7         Noon  14.5   1.012        RACK TO DRAUGHT CONTAINERS ON HOPS 
After Racking to draught containers , stand at 14 - 13.5 c for 1 week before cellaring for 3 weeks at 12 c , then 3 weeks at 8 - 10 c , before allowing up to 12 c ; then add the barrel finings and roll well .
Stillage for 6 days before Venting , Tap + 24 hours later and allow 36 Hrs MIN to condition before Quality Control !! 

                                                              BOTTLING 
Drop to a C.V as directed above , and lower to 13.5 c and mature at that value until at 1.013.5 , then cast to a Bottling Vessel at 12 c and allow 12 - 24 hours before priming up from 1.010 .5 to 1.012.5 then Bottle at 13 - 14 c and stand for 1 week before cellaring for 1 month @ 10 - 12 c .

Cheers All ,

Edd The Brew 


A big thanks to Ron Pattinson who kindly sent me the brewing records ; and to the label collector Keith Osbourne who generously provided the beautifull Scottish Label examples .
                     
  

Wednesday, 17 April 2019

HISTORIC BITTER BEER RECIPIE

How Do All ,
                        To celebrate the release of this season`s Plumage Archer Pale Ale Malt by the top chaps at Warminster Malt , here`s a lovely Bitter Beer recipie based on a number of historic brewing records for you to try ; Hope you all enjoy brewing it , and I`d love to see pictures of the brewday and finished product , if you send me them and a bit of a story about the brewday and beer , I`ll happily do a post about it .


                                               HISTORIC BITTER BEER RECIPIE
Original Gravity:1.052 Settler Gravity:1.014 Racking Gravity:1.012.5 Final Gravity:1.010 - 1.009.75
                                                   I B U : 34                    A B V : 5.5  %

                                                                        MALT 
Plumage Archer Pale Ale Malt                                                                             80       %
Maris Otter Pale Ale Malt                                                                                     12.5    %
Amber Malt                                                                                                             7.5     %

                                                                    MASHING
A Pale Ale Liquor Profile
Thoroughly warm the Mash Tun with Boiling Liquor prior to Goods In to 1 - 1.5 " above the plates / Filter bed then Mash In as follows ;
1 St  Mash Heat @ : Goods In - + 40 at 65.5 c  @ 2.415 L/Kg
2 Nd Mash Heat @ : + 40 - + 120 at 67.5 c @ 0.485 L/Kg
3 Rd Mash Heat @ : + 120 - + 150 at 70 c @ 1.075 L/Kg
At Taps , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash and continue doing so until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .

                                                                       SPARGING
At Taps ( Clear Wort ) + 5 - 10 Minutes at 72 c and at a ratio of 2.865 L/Kg until an estimated last runnings gravity of 1.003 - 1.003.25 .

To Produce X Litres of Wort at 1.042
                                                                       SUGARS
Copper : No 2 Invert Block ( Preference )                                    10  % - 1.005.2

PRIMINGS : Candy Cane  @ 1.002
                       Malt Extract @ 1.001
Make up a blended solution of both and prime as directed below in the attenuation and racking section .
                                                                        COPPER 
A  2 hour total boil time , with 1.75 ON HOPS ; Thus a 1/4 hr condensing boil , then start the clock on the additions of Hops as folows , with the Lid / Cover OFF for the first hour of the boil .
At Let Off - 30 , Liquor back to 1.044 and add the Invert Sugars ,
then @ L/off - 15 adjust the gravity to 1.051 and add the copper finings at L/off - 10 minutes . Stand 1/2 hour at let off and cool to pitching heat before casting to the Hop Back for a Half Hour stand before sending to the F.V and pitching with yeast .
                                                                             HOPS 
1  St Charge : French Fuggles @  10 ibu , Goldings 8 ibu  at Let Off - 105 @ 1.042.5
2 Nd Charge : Brewer`s Gold @ 10 ibu at Let Off - 60 @ 1.046
3 Rd Charge : Goldings @ 3 ibu , Tettnager @ 3 ibu  at Let Off - 25 @ 1.049.75 - 1.050
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 %


RACKING HOPS : Per Barrel   WOOD    Metal / Plastic   C . V/ Brewery Conditioned                            (Pref High Weald )   Goldings         3 oz                 1 oz                           3.5 oz
                               Tettnanger         1 oz                   1/4 oz                       1.5 oz
                        Brewer`s Gold          1.25 oz              1/2 oz                      1.75 oz


                                                                        YEAST 
Pitch with a good quality LIVE BARM / ACTIVE STARTER at 14.75 c with 4.25 g per barrel litre of wort and rouse at P + 8 and at + 14 before dropping to a second F.V after 1.002.5 - 1.003 of attenuation ; Rouse @ Drop + 16 hrs and at every 8 hours until marked X ---X as below .
Use either a Good Burton on Trent , or Yorkshire Square Type Yeast Strain .

                                                              ATTENUATION
  DAY    Hour    Heat      Gravity       REMARKS 
      1          P      14.75      1.052       
      2         + 24  15.5        1.049    Drop to a second F.V
                 E       17           1.042
      3         M      17.75      1.038
                 E       18.5        1.034
      4        M       19.25      1.029
                E         19.5       1.024
      5        M        19          1.019
                E          19         1.014   To the Settler  ( And C.V for Bry Conditioned Beers )
      6        M          16.5      1.011.25
               E             15        1.010
      7       M            14.5     1.010  prime to 1.013  in C.V FOR Br`y Cond : Rack to  trade casks for draught
                                                           C  .  V  / Maturation Vessel
Let into the C.V @ 1.014 as above ON HOPS as directed and mature at 13.5 c until at 1.010 , then prime and allow to condition at 12.5 c until at 1.010.75 , then cool to 8 c and transfer to the processing unit , cooling to 6 c as processing occurs , allow 72 hours at 6 c before cooling to 4 c and process and package after 48 hours at 4 c .
                                                                   DRAUGHT CASK 
Rack onto hops at 1.013 , per container type as given above and at 14 c , stand for 1 week at 13 c before cellaring for 3 weeks at 12 c ( Wood ) , 4 Weeks MIN : Metal/Plastic  ; Add Finings JUST PRIOR to delivery to the customer .
CELLAR : Stillage for 4 - 5 days MINIMUM before venting ,and use a breathable Hard Peg ; allow 24 - 36 hours to calm down before Tapping , replace the pegs as required and allow 36 hours after tapping before Q.C ; and then soft peg on service.

Cheers All , and Happy Mashing ,

Edd The Brew

Tuesday, 16 April 2019

YORKSHIRE BREWERIES LABELS ....... PART 1 !

How Do All ,
                     Thanks to the label collector David Gyngell , I`ve got a few beauties for you to look at from some of my favourite Yorkshire breweries ; there`s even a couple of Export market labels in there for Australian and Canadian market`s . As far as I know , the labels all date from the 1950`s.
If any readers of the blog would like me to feature some photo`s  of  Labels in their collections , get in touch with me by using the handy`Say How Do To Edd The Brew ` button on the main blog page .

Cheers all , I hope you enjoy these labels ,

Edd The Brew











Export Label for the Australian Market

Export Label for the Canadian Market








CHARLES ROSE & Co Ltd : A . K BITTER BEER 1895

Charles Rose & Co
The Old Brewery
Malton
North Riding
Yorkshire

                                                           A   .   K   BITTER BEER
                                                                   Brew No :  105
                                                         Friday 8 Th  November 1895
                  Original Gravity : 1.051.5  Racking Gravity : 1.013 Final Gravity : 1.010.5 - 1.010
                                                 
                                             I B U   :  42         A   B   V   :  5.25 - 5.5 %

                                                                             MALT
Plumage Archer / Maris Otter Pale Ale Malt                                                    70       %
Chevalier Pale Ale Malt                                                                                    20       %
Flaked Rice                                                                                                        10        %

                                                                      MASHING
Light Burtonisation of 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 : 65 c at Goods In - + 40 Mins @ 2.360 L/Kg 
2 Nd Mash Heat : 68.5   c at + 90 - + 100 @  0.360 L/Kg
3 Rd  Mash Heat : 70.5  c at + 100 - + 140 @ 1.075 L/Kg 
At taps , slowly open the mash tun valve and pour slowly over the mash , any turbid 1 St runnings and continue to do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .
                                                                    SPARGING 
At Taps ( Clear Wort ) , sparge with Liquor as follows ;
1  St Sparge @ T + 10 @ 1.075 L/Kg at 76.5  c
2 Nd Sparge @ T + 60 @ 1.075 L/Kg at  74 c
3 Rd Sparge @ T + 110 - Last Runnings @ est 1.002.5 at 71  c  @ 1.075 L/Kg

To produce  X  Litres of Wort @ 1.036.5                                                                
                                                                      SUGARS
Sucrose ( Inverted )                                                                                11.75  %  -  1.006                       

                                                                      COPPER
A total boil time of 2:25 , ON HOPS for 120 minutes . At copper up , boil for 1 hour 10 with the LID OFF , and add the hop charges as below .
At Let off - 20 , liquor back to 1.044.75 and add the Sucrose , then at Let Off - 15 , make any final adjustments to gravity to 1.050.5 , and @ L/Off - 10 , add the copper finings . Stand 1/2 hour at Let Off before cooling to pitching heat and casting to the F.V .
                                                                        HOPS
1  St Charge @ L/OFF - 120 @ 1.037.25  : Goldings @ 14 IBU   
                                                                     Keyworth Mid Season @ 10 IBU
                                                                     Hallertau      6  IBU
2 Nd Charge @ L/OFF - 75  @ 1.043 :      Goldings            6  IBU
                                                                    French Fuggles  6  IBU
RACKING HOPS : Goldings 7.5 g , French Fuggles  4.5 g
                                  PER 25 LITRE LENGTH RACKED DOWN

                                                                       YEAST
Pitch with a YORKSHIRE TYPE  LIVE BARM / ACTIVE STARTER  AT 4 g per Brl Litre @ 15 c and rouse @ Pitch + 8 and at + 16 before dropping to a second F.V as below ; Rouse after Drop @ + 12 and at every + 8 until marked X --- X as below .

                                                            ATTENUATION PROFILE
DAY       Heat      Hour     Gravity 
   1          14.5        E 5         1.051.5
   2          16.5        M 12      1.049  Drop to 2 Nd F.V
               18.25      E   8       1.044
   3          18.5        M           1.034
               18.75      E            1.028.5
               19           E  10      1.024
   4          19.25      M           1.020
               19.5        M 12      1.016.75  Drop to Settler @ 1.016.5
               18          E 10        1.014
    5         16           M           1.013.75
               15.5        E            1.013.5
    6         15          M            1.013.25
               14.5       E              1.013
     7        14.5       E              1.013  Racking Gravity .
Rack as above onto hops and FINE , stand for 5 days @ 14 - 13.5 c , then cellar for 3 weeks @ 10 - 12 c before rolling well and stillaging for 1 week before tapping and venting , allow 2 days to condition before Q.C !!

Cheers All , and Happy Mashing ,

Edd The Brew