Monkey See , Monkey Brew

Friday, 31 May 2019

CHAPMAN`S BLACK LION BREWERY , BRIGHTON : BEERS Part 2 ! ~ 1880 !

Chapman & Co
The Black Lion Brewery
Black Lion St
Brighton
Sussex

                          CHAPMAN`S BEERS ; Part Two !! 

                                               1880 

Quality Gyle No Original Grav C.V Grav  (Draught ) Grav Bottling Grav Final Gravity  IBU  ABV 
                                                    PALE ALES & BITTER BEERS 
  A . K          7         1.045.5         1.005.5          1.006.5            1.006.25            1.004        46   4.75 % 
 P   .   A    221         1.059.5         1.009.25        1.009.75          1.008.75            1.006.5     80   6.25 %

                                                                         ¬  ` X ` ¬ 
                                                                            ALES 
       X       222          1.051.5        1.006.5           1.009.25           1.008.75           1.006.5     38     6     %
   X     X        1         1.068           1.015.5           1.015.25           1.015                1.0012.25 46    6.75 %
xmas  X X                             1.068           1.011.5           1.011                1.010.5             1.008         52   9. 5 %
  X  X  X     35         1.067.25      1.014              1.013                1.012.75           1.010.5      70    8.25 %

                                                                           STOUT
         S         12        1064.5            1.016.5          1.012.5             1.012              1.009.25    102   8.5  %
      

As with the other brewing records photo`s , I must thank the Team at The Museum of Oxford , and the dedicatedstaff at The Oxfordshire History Centre where the County Archives are deposited , amongst which are these , and other beery record goodness !! 
If you live near an archives centre , and are able to take some photo`s of old brewing records , please get in touch with me for handy details of which archives have what materials in : 
Catalogue References , where a big catalogue exists , the brewing and allied records will be highlighted in a background colour distinct from the the text ,and as an experienced researcher , I`d be happy to help any archives with Brewing History related enquiries , and with the finite classification of the types of brewing records etc .
    I`d also be happy to work with any Commercial breweries in re creating any Old Beers in the styles of the UK with a particular focus on the beers of Lancashire and Yorkshire , Scotland , Southern & Central England ,  the East Anglian and Midlands breweries ; including  :            BREWTOWN UK ; Burton on Trent ! . 
I`ve also got an interest in historic brewing records from the following countries : Australia , Canada , New Zealand , South Africa up to around 1970 or so .                                                                               And with another focus on any records from any U S breweries before 1919 / 1920 . 

Cheers All , and Happy Mashing 

Edd The Brew 
If you`d be interested in the above ; please ` Say How Do To Edd The Brew ` via the handy button on the main blog . 

Wednesday, 29 May 2019

JOSHUA TETLEY & SONS S ( ALE ) 1869

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                                        ` S `    ALE
                                                       Wednesday 18 Th August 1869 
  Original Gravity: 1.059  Racking Gravity (C.V): 1.018 Draught@ : 1.013.75 Final Gravity: 1.011
                                                       I B U    :    44   A B V   :   5.25 %
                                 
                                                                          MALT
Chevalier Pale Ale Malt                                                                                                25   %
Weyermann Vienna Malt                                                                                               75   %

                                                                       MASHING
Liquor : Pale Ale / Bitter Beer .
Thoroughly warm the Mash Tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows;
1 St   Heat :  67 . 75 c At Goods In - + 120 Minutes ,  @ 2.685 L/Kg
2 Nd  Heat : 70 c At + 120 Minutes - + 150 Minutes , @ 1.075 L/Kg
At Taps , slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR / BRILLIANT WORT is flowing with consistency , then cast to the Copper and boil .
                                                                   SPARGING 
At Taps as above + 10 Minutes , at 75 . 5 c and at 3.385 L/Kg until a last runnings gravity of 1.008.5, then stop taps on the mash tun and adjust the gravity of the Wort in the Copper with Liquor boiled 1/4 Hour Minimum , to 1.045.25 and Boil for X Mins until 1.046 .

                                                                    COPPER 
BOIL WITH LID OFF .
A 1 3/4 Hour Boil , 1 St Hops @ Let Off - 90 @ 1.046 , 2 Nd Hops @ L/Off - 60 ,
3 Rd @ L/Off - 30 then at Let Off - 15 , adjust the gravity as above to 1.057.5 and add the Copper Finings at Let Off - 10 Minutes and Stand for 1/2 Hour @ Let Off before Cooling and Casting to the Hop Back for a further 1/2 Hour Stand , thence to the F.V and pitching with yeast .

                                                                      HOPS 
1   St  Charge  :  Hallertau 20 ibu @ : 1.046
2  Nd  Charge :  Goldings 5 , Saaz 5 , Keyworth Mid Season 5 ibu`s  @ : 1.051
3  Rd  Charge :  Goldings 4 , Keyworth Mid Season 5 ibu`s @ : 1.056

HOP BACK : Keyworth Mid Season @ 8 % of the whole Hops Weight .
Racking Hops ( On 25 Litres Racked Down ) : Goldings 8 g , Saaz / Hallertau 2 g ,
                                                                            Keyworth Mid Season 2 g

                                                                     YEAST 
STRAIN : Yorkshire Square Type , LIVE BARM / ACTIVE STARTER .
Pitching Temp : 16.5 c
Rouse at Pitch + 12 hours and at every 8 - 10 hours until marked X ---X as below .

                                                         ATTENUATION
DAY     Heat      Hour     Gravity                            REMARKS 
   1          16.5        P          1.059
   2          18           E          1.056
   3          18.75      M         1.048
               18.75      E          1.040
   4          18.75      M         1.034
               18.25      E           1.030    X - - - X
   5          18.5        M          1.025
               17.5        E           1.020
   6          17           M          1.018
               16           E           1.018
   7          14.5        M          1.018
               14           E           1.018    Send to the C.V / Maturation Barrel ON HOPS as above .
Mature at 14 c for one - two weeks , then at 12 c until at 1.015 then stillage for bottling and at 14 c , Bottle @ 1.013.75 and stand for 1 week then 1 Month at 12 c , then 2 - 3 @ 8 c ( Optional )

FOR DRAUGHT CONSUMPTION : Rack to Container at  1.014 @ 14 c and stand for 1 week ,
at 14 c before cellaring for 1 month at 12 c , then add barrel finings and roll well , stillage and settle for 1 week before venting , tap + 24 hours later and allow 24 - 36 hours to condition before Quality Control !!


Cheers All , and Happy Mashing ,

Edd The Brew 






Tuesday, 28 May 2019

CHAPMAN`S BLACK LION BREWERY , BRIGHTON Part 1

Chapman`s Black Lion Brewery
Black Lion St
Brighton
Sussex
 
This brewery was founded Ca 1545 , by a protestant Dutch immigrant ; Dirick Carver who was martyred at Lewes in 1555 , The brewery being re built in the mid eighteenth century , by which time it was presumably owned or , leased by the Chapman family , who continued to be involved with the brewery until the early 19 Th Century when William Chapman , a Brewer to the King died in 1823 .
The brewery continued brewing until 1901 when the buildings were sold to The Rock Brewery (Brighton) Ltd . who later sold the premises to Fremlin`s of  Maidstone .
The brewery was demolished in 1970 .
The Brewery , Post 1902
Courtesy of @ regencysociety-jamesgray.com

                                                   GRAVITIES AND GYLE TYPES 
Quality   Gyle No           Date            Original Gravity  Racking Gravity  Final Gravity  I B U   A B V
        X        119         17 /  08 /  1875            1.055                  1.013                   1.010        22       4.75
     X  X      118         18 /  08 /  1875            1.069.5               1.014                   1.011        42       6.25
Xmas X  X  180       30 /  11  /  1875            1.070                  1.011                   1.008        42       6.5
   X  X  X      18        01 /  02 /   1876            1.070.25            1.013.25              1.010.25   60        6.75

       A  K      125       31 / 08 / 1875              1.048.5                1.007.25             1.004         56      4.75
    P        A     22       08 / 02 / 1876               1.062.25             1.010                   1.007        72      6.75

D   .    S         62       13 / 04 / 1877              1.065.25              1.013                   1.010        64     6.75

I hope you find the information interesting ; and I`m obliged to David Juler and the Museum of Oxford for the record photos , and to the Oxfordshire History Centre where the records are located in the Breakspear`s collection / archives . 


Cheers All ,
Edd The Brew     

THE BEERS OF R . F CASE & Co Ltd , 1948 - 1969

R . F  Case & Co Ltd
The Cavendish Brewery
Cavendish St
Barrow In Furness
Lancashire

The Cavendish brewery was founded in the late 1840`s - 1850`s , and was registered as a limited company in 1904 , when it aquired it`s current name , as the brewery was simply known as Case & Co before then .
The brewery was purchased by Hammond`s United Breweries Ltd in 1959 and ceased brewing beers in March 1972 .
  The surviving brewing books from Case`s ( 1948 - 1969 ) are in the collections of Cumbria County Archives , at their Barrow in Furness Records Office / History Centre  in the Central Library building  Barrow In Furness  , about a 10 minute walk from the Train Station , and with other transport links nearby .
                                                 
Brew No   Date                        Original Gravity   Racking Gravity   Final Gravity  I B U   A B V
                                                                     PALE ALES   
      84        28 / 02 / 1949                 1.027                    1.008.75             1.006           38         3.5 %
      88        25 / 10 / 1956                 1.030                    1.010                  1.007           38         3.5 %
      74        05/ 02 / 1957                  1.031                    1.011                  1.008           36         3.5 %
                                                                 BITTER BEERS
      95        22 / 12 / 1948                  1.040                   1.010.5               1.007.5        34       4 .25 %
        8        05 / 02 / 1949                  1.041                   1.010.5               1.008           36       4 .5   %
      42        03 / 07 / 1958                  1.036.5                1.011                  1.008.5        36        4      %
      80        21 / 05 / 1964                  1.037.5                1.010                  1.007.25      34       3 .75 %
      39        31 / 01 / 1968                  1.037.5                1.012.25             1.009.5        34       4 .5   %
                                                                  MILD ALES 
  1 / 1 No 30   26/01/1949                  1.030                   1.009                  1.006           20      3.25    %
  1/  3 No 44   19/06/1964                  1.031                   1.009                  1.006.5        22      3 .5    %
  1/  8 No 69   21/01/1969                  1.031.5                1.009                  1.006.5        20      3.75   %
MILD No 10  14/10/1967                  1.035                   1.010                  1.007           20      4. 5    %
                                              STRONG   ALES   (All entered as X . A in the records )
       44       18 / 10 / 1949                   1.052                    1.012.5               1.009.75      48       6      %
       77       09 / 02 / 1950                   1.061                    1.016                  1.013           46       6.5   %
       23       28 / 12 / 1953                   1.072                    1.016                  1.013.5        48     7 .25  %
       91       02 / 11 / 1956                   1.062                     1.014                 1.010.25      44      6 .75 %
                                                                           STOUT
       31       23 / 01 / 1950                    1.044                   1.010                  1.007            34     4.75   %

The X Ales as mentioned in the table encompas the greatest variance i`ve ever seen  in an individual beer`s brewings across a less than 10 year period , the Original gravities vary from 1.052  @ the lowest  original gravity, to 1.072 , 1.071 , with 1.063 . 1.065 , 1.061 , 1.068 also making appearances as Original gravities ; the Malt Grist hardly changes , with minor variation due to different suppliers , the Sugars used also differ in the same way .
 The other major brewery in Barrow in Furness ; G . S Heath & Co , Devonshire Brewery , Hindpool Road , was also taken over by Hammond`s United Breweries in 1959 .
Sadly , I`ve not been able to trace any Heath`s brewing records .......yet ! , so if readers know of any , or Old Brewing records in private collections , please get in touch , I`d love to hear from you .

Cheers All , and Happy Mashing !

Edd The Brew
 

Saturday, 18 May 2019

CLARKSON`S OLD BREWERY ; BARNSLEY BEST BITTER 1956

Tennant Brothers Ltd
Exchange Brewery 
Bridge St 
Sheffield
Yorkshire

This beer was brewed by Tennant Bros shortly after their takeover of Clarkson`s in 1956 , and was only brewed for a short time before dissapearingfrom the brewing records later on .

BREW DATE :                                                                 5 Th November 1956
                Original Gravity :1.037.5    Racking Gravity :1.007.75     Final Gravity : 1.005.5 
                  
                                                         IBU: 32                           A B V : 4  % 
                                                        
                                                                         MALT                                    

Marris Otter Pale Ale                 35..75 %           Pale Ale               17 %
Mild Ale Malt                             43.25 %            Flaked Maize          4 %
                                                    
                                                                      SUGARS

Malt Extract                    1.5 %    = 1.000.56                 No 1 Block Invert    4  % = 1.001.5 
No 2 Block Invert           7.25 %  = 1.002.75 ( R + )     Lactose  @ .17 g per Litre
                                                                                              Lactose@ Let off - 5 
                                                    MASHING & SPARGING

Liquor Profile : Light Burtonisation  ; 
Thoroughly warm the mash tun with VERY HOT liquor before mashing in as follows , 
The mash temperature should , be 63.5 C at the ratio of  2.635 L/Kg , and for a Two hour mash ,  then raise the temperature to 66.5 C at  1.455 L/Kg at the + 120 minute mark , and allow a 35 minute stand and  slowly open the M/T Tap at + 155 Minutes @ Taps  then return any turbid 1 St runnings over the top of the mash until a BRIGHT AND CLEAR WORT is flowing with consistency , then cast to the copper . 
SPARGING : At Taps + 5 - 10 ( Clear Wort Point) @ 74 C @ 3.000 L/Kg , until the last runnings @ 1.003.5 - 1.002.75 
To produce X Litres of Liquor @ : 1.038 
                                                                            COPPER 
Liquor back in the copper as required with Boiled treated Liquor , and do not oversparge .
 A 2 hour boil , 1St Charge @ Let Off - 90 @ 1.041 , Second Charge @ Let Off - 65 @ 1.045               3 Rd @ Let off - 20 . Liquor Back  Minutes .add the copper finings (12 – 15 g) @ Let Off - 10 Mins; then at Let Off , stand the copper 1/2 hour before cooling to pitching heat and sending to the F.V 
                                                                            HOPS     
1 St    Charge :  French Fuggles  12  IBU 
2 Nd  Charge  : Goldings            10  IBU
3 Rd  Charge  : French Fuggles 5 IBU , Goldings 5 IBU                  
Racking Hops : 4 g (Max) of French Fuggles , 4 g Goldings 
                                              
                                                                     YEAST                                                                               Pitch with 3.25 g Per Barrel Litre @ 15 C  and allow up to a top heat of 19.5 C before bringing down to 17.75 C , rouse 12 hours after pitching and at every 8 hours until 1.010 . Then reduce to 14.5 C over 1 day , and send to a settler at 1.009  , Prime up with as below @ P.G + 1.000.5 , and allow X days rest 14 C for two days prior to racking .
                                                       PRIMING  , RACKING ETC 
 Candy Sugar @ 2.65 % of O.G  Dextrose Monohydrate @ 2.65 % of OG  (@ 1.038 ) 
Caramel     @ 1 g/l Make up the primings , and add them to the F.V @ 1.005.5 , bringing up to racking gravity + ½ a degree , and allow say 12 - 24 hours @ 14 C with the primings in before transferring to a barrel and adding the Racking Hops as above, and stand for three days before maturing for 1.5 weeks @ 12 C , add the barrel finings and roll well . Stillage for 1 week before  Tapping & Venting / releasing excess pressure , allow to develop for 24 - 36 hours before Q.C .

Cheers All & Happy Mashing ,
Edd The Brew 

Label Photos courtesy of The Labologists Society .                         


Tuesday, 14 May 2019

PETER WALKER & SONS : P . A (Pale Ale ) 1895

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

                                                                    PALE  ALE  
                                                  Wednesday 30 Th January 1895
                                                                 Brew No  :   269


Original Gravity:1.056.25 Racking Gravity:1.012 Final Gravity:1.009 I B U:54  A B V:6.75 - 7 %

                                                                    MALT
Chevalier Pale Ale Malt                                                                    42  %
Plumage Archer Pale Ale Malt                                                          23  %
Irish Ale Malt /  Barrett`s / Joe White Pale Ale @ 6.5 ebc               20  %
Amber Malt                                                                                          5  %
Flaked Maize                                                                                      10  %


                                                                 MASHING 
A Burton On Trent Liquor Profile .
Thoroughly warm the mash tun with Boiling Liquor prior to mashing in , to 1 - 1.5 " above the plates/ filter bed , then mash in as follows .
1  St Mash Heat : 65.5 c @ Goods In - + 120 Minutes @ 2.195 L/kg
2 Nd Mash Heat : 70 c    @ + 120 Minutes - + 165 Mins @ 2.490 L/kg
3 Rd Mash Heat : 70 c    @  + 165 - + 195 @ 1.950 L/kg
At Taps ( + 195 Minutes ) , slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper.

To Produce X Litres of Wort ( See Copper Notes )
                                                                   SUGARS
Glucose                                                                             17  % = as follows ;
( See Copper Notes ) : Glucose 1.009.5 @ Let Off - 35
The Next addition should be at Let off - 8 - 5 Minutes = 1.009.5


                                                                   COPPER
At the staet of the boil , adjust the gravity of Wort in the copper to 1.034 , then a  2 1/2 Hour boil , Hops Charged thus : 1 St : @ L/off - 120 , 2 Nd : @ L/off - 80 , 3 Rd : @ L/off - 30 - 25 Mins.
At Let off - 35 , liquor back to 1.042 and add the 1 St Sugar charge to bring up to 1.051.5 , then add the 3 Rd Hops . At Let Off - 15 , Liquor Back to 1.045 and add the copper finings at L/off - 10 Mins , then the final sugar charge @ L/off - 8 - 5 mins .  Stand the copper 1/2 hour at let off before cooling to pitching heat and casting Hop Back for a Half Hour stand , then send to the Fermenting Vessel .

                                                                    HOPS 
First Charge : AGED / STALE HOPS @ 3 % a/a Max
East Kent Goldings  4 , Brewer`s Gold 3 IBU   @ 1.036
East Kent Goldings ( New / Recent Crop ) : 7 IBU @ 1.037.5
Second Charge : New Crop / Recent
Goldings 14 , Tettnang 6 IBU @ : 1.043
Third Charge :
French Fuggles 10 , Goldings 10 IBU @ : 1.052 - 1.051.5
HOP BACK : As a % of the whole of the copper hops weight : Goldings 6 % Tettnang 4 %
Racking Hops :    PER 25 LITRES OF HOMEBREW RACKED DOWN
Goldings 5.5 g , Hallertau 5 g


                                                                YEAST
Pitch a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , at 4.2 g / L,
at 15.25 c and rouse @ Pitch + 12 and at every eight hours until marked X --- X Below .
Drop to vessels as directed in the Remarks column .
     
                                                             ATTENUATION
DAY    Hour      Heat       Gravity         REMARKS 
   1           P        15.25       1.056.25 
   2           M       16.25       1.055.5
                E        16.75        1.053     Drop to a second F.V & Rouse after + 12 hrs .
   3          M        17.25        1.048
               E         19.25        1.040
   4         M         19.75        1.035
             M 11     19.5          1.030
              E          19.5          1.021            x --- x @ 1.018.5
   5         M         16.5          1.015.25     X  @ 1.017 =  To Bottling C.V/Barrel as below only .
              E          16.5          1.013.25   
   6         M         16             1.013.25
              E          15.75        1.012.75
   7         M         15.5          1.012.5
   8         M         15.5          1.012.25
   9         M         14.5           1.012
              E          14              1.012
At the end of primary fermentation , put into barrels etc ON HOPS AS ABOVE , and stand at 14 c for 1 week , release any excess pressure and cellar for 1 month at 10 - 12 c before adding the barrel finings and rolling well , stillage for 1 - 2 WEEKS ( @ 12 c ) before venting , allow to condition for 24 - 36 hours before Tapping , then allow a further 1 day or so to settle before drawing off a draught of genuine contentment and enjoying a bit of Well Earned Q. C .
                                                                      BOTTLING
As directed above , let any bottled version into a C.V ON HOPS as above @ + 5 g on each variety and stand at 14 c for 1 week before releasing pressure and cellaring at 12 c until at 1.013.75, then stillage for 1 - 2 weeks and allow the temperature to rise to 14 c - 24 hours before bottling ; at 1.011.5 at 14 .5 c and stand 1 week before cellaring for 1 month at 12 c bwfore Q.C .

Cheers All , and Happy Mashing !

Edd The Brew
Images courtesy of Keith Osbourne ( Labels ) and Liverpool Museums & Galleries
( Walker & Sons Illustrated Pub Ca 1904 - 5 by the brewery )

Wednesday, 8 May 2019

QUICK POST !!

How Do All ,
                       This is just a quick un , to say ` How Do ` to all the readers of the blog in the following countries ; Russia , Spain , Germany , Belgium  and , Norway .
I hope you`re all enjoying the blog ; I`ll happily feature a historic beer from your countries if I have record photo`s sent these will ,  be treated with confidentiality and not published .
 Best regards to all readers , and another special hello to the readers of the blog in Canada ;
If any of you do brews of the recipies i`ve posted , I`d love to see some photo`s and hear some brew day tales ,

Cheers All , and Happy Mashing

Edd The Brew