Monkey See , Monkey Brew

Friday, 28 June 2019

JOSHUA TETLEY & SONS ; HARROGATE XXX PALE ALE 1845

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


                                                   HARROGATE   XXX   PALE ALE  
                                                                22 Nd April   1845

  Original Gravity : 1.077   Settler Gravity : 1.025.5   Racking Gravity : 1.018  Final Gravity : 1.014
                                                        I B U   :   48         A B V   :   6.75 %

                                                                       MALT                          
Chevalier Pale Ale Malt                                                                             100   %

                                                                  MASHING
Burtonise ALL Brewing Liquor .
Thoroughly warm the Mash Tun with Boiling Liquor to 1 - 1.5 " above the plates then mash in as follows ;
1   St Mash Heat : 64.5 c At Goods In - + 30 - + 120 Minutes @ 1.810 L/Kg 
2  Nd Mash Heat : 66.75 c At + 30 - + 120 @ 1.810 L/Kg 
3  Rd Mash Heat : 70 c At + 120 - + 150 @ 0.910 L/Kg 
At Taps ( + 150 Minutes ) , slowly open the mash tun valve and return any turbid 1 St Runnings over the top of the mash ; then ONLY ONCE CLEAR / BRIGHT WORT IS CONSISTENTLY FLOWING , cast to the copper and begin the sparge as directed Boil for 10 - 15 Minutes before adding the first Hops .

                                                                    SPARGING
1 St   Sparge : At 0.985 L/Kg @ 82 c for 1/2 hour .
2 Nd Sparge : At 2.865 L/Kg @ 74 c and until a last runnings gravity ( Est`d ) of 1.004.5 - 1.005 


                                                                       COPPER 
A 2 Hour SHARP / HARD BOIL , with the lid off for 1 .5 hours and add the Hops as below .
At Let off - 120 , @ L/Off - 60 , 3 Rd @ L/Off - 30 ; then at let off - 30 , replace the lid and then @ L/Off - 10 , Liquor Back as required to 1.075.5 and add the copper finings . Stand 1/2 Hr @ Let Off and cool to pitching heat and cast to the F.V .
                                                                         HOPS 
1   St Charge : Goldings 10 , Brewer`s Gold 10 IBU @ 1.065 
2 Nd Charge : Saaz 6 , Goldings 10 IBU @ 1.069 
3 Rd Charge : Brewer`s Gold 4 , Saaz 8 @ 1.075 
RACKING HOPS : Goldings @ 20 g , Hallertau Heresbrucker 20 g Per 25 Litres Racked Down of Homebrew .


                                                                          YEAST
Pitch with a LIVE BARM / ACTIVE CULTURE of a Yorkshire Square Type Yeast Strain with a typical attenuation point of 1.012  , @ 19 c .
                                                                  ATTENUATION
DAY     Hour     Heat      Gravity           REMARKS
   1           P         19          1.077
   2           M        19          1.075  Rouse @ P + 12 And drop to 2 Nd F.V @ 1.070 
                E         19          1.064  Rouse @ Drop + 12
   3           M        19          1.059
                E         19          1.052  
   4           M        20          1.047.25
                E        19           1.044.5
  5            M       20           1.042.25
                E        20           1.040 
  6            M       19           1.038 
                E         20          1.035.5 
   7           M       19.25      1.033
                E        18.25      1.031
   8           M       19            1.029
                E        18.25       1.027.75
Cool to 13 c over + 12 hours and stand ( Sealed up ) for 4 days BEFORE Letting to a Settling Vessel and Rack to DRAUGHT containers ON HOPS as above .  @ 1.018 after allowing a Maximum 2 c rise in heat of the beer .
Stand @ 14 c for 1 week before releasing excess gas , then cellar for 1 Month @ 12 c and again release excess pressure and re seal and roll , after adding Barrel Finings . Stillage at 12 c ,
for ONE WEEK  then vent , allow 24 - 48 Hours to condition before tapping and then a further 24 - 36 hours to settle before some much needed Q uality Control !!

                                                                BOTTLING
Send to a Maturation Vessel ON HOPS @ + 5 g on each variety per 25 L of H/brew AT  14c and stand for 1 - 2 weeks @ 13 c before releasing excess pressure and cellar for 1.5 months@10 - 12 c before stillaging and then allow 2 Weeks to settle before Venting , allow 24 hours to condition , Tap ,  and stand , allow a rise to 14 c and bottle at 1.016.5 , stand 1 week @ 14 c before cellaring @ 12 c for 1 month , then 1 - 2 @ 10 c .

Cheers All , and Happy Mashing 

Edd The Brew 

A special thanks to West Yorkshire Archives @ Morley , Where the Tetley`s Archives are available to look at with a pre booked appointment , Cheers Guys  ! 
Other thanks are Due to Peter Dickinson and The Labologist`s Society for the label photos and help ! 

Wednesday, 26 June 2019

DUTTON`S OH BE JOYFULL ! ( O B J ) 1967

Dutton & Co Ltd
Salford Brewery
Bow Street
Blackburn
Lancashire

                                             OH Be Joyfull ( Bottled Version )
                                             Old Ben            ( Draught           )

      Original Gravity:1.062  Settling Vessel Gravity:1.020 Draught Racking Gravity:1.016.5
            Bottling Gravity : 1.015.75 Final Gravity:1.013.25  I B U: 50  A B V : 5.5 - 6  %

                                                                          MALT
Chevalier Pale Ale                                                                                                          28.5   %
Irish Ale Malt @ 6.5 ebc / Barrett`s Burston Pale - Joe White Pale @ 6.5 ebc             29.25 %
Maris Otter Pale Ale Malt                                                                                              42.25 %

                                                                       MASHING 
A Liquor Similar to that of Munich .
Thoroughly warm the mash tun with boiling liquor before mashing in as follows to 1 - 1.5 " above the plates , at 63.75 - 64 c and at a ratio of 2.300 Litres Per Kilo of Grist for 75 minutes after stabilising the mash heat at 63.75 - 64 c .
At Taps , slowly open the Mash Tun valve and return SLOWLY any turbid 1 St Runnings over the Mash and continue doing so until a BRIGHT AND CLEAR WORT is CONSISTENTLY flowing , then cast to the copper and boil SHARPLY for 15 - 20 minutes before the first hops are added ( LID OFF) , And remove any scum floating on the surface where possible .

                                                                     SPARGING 
At Clear Wort Point + 10 Mins , sparge @ 68.5 c and at 4.025 L/Kg until a last runnings gravity. of ,
1.008  .
To Produce X Litres of Wort @ 1.059 - 1.059.5

                                                                      SUGARS
No 1 Invert Sugar                                                                                      3.5  % - 1.002.25 ( R +)
No 3 Invert Sugar                                                                                      3.5  % - 1.002       (R - )

Caramel @ Let Off - 5 Minutes                                                                             0.56 g Per Brl Litre

                                                                        COPPER
A 1 1/2 Hour Boil , Lid off for the 1 St  1: 10  of the boil , and with the hops added :
 1 St @ Let Off - 90 , 2 Nd @ L/ Off - 60 3 Rd @ L/o - 30.
At Let off - 35 , Liquor back to 1.057 and add the No 3 Sugar , and @ L/Off - 30 the 3 Rd charge , then replace the lid and @ L/ O - 15 , adjust the gravity as required to 1.061 and add the copper finings @ L/Off - 10 and the Caramel as directed .
Stand the copper for 1/2 hr - 20 minutes before cooling to pitching heat and casting to the Hop Back for a half hour stand ; then to the fermenting vessel and pitch with yeast .

                                                                           HOPS
1    St Charge : Brewer`s Gold / Golden Cluster  18 ibu , Fuggles 16 ibu , @ 1.060
2   Nd Charge : Goldings 10 ibu @ 1.064
3   Rd Charge : French Fuggles 6 ibu @ 1.059
HOP BACK : Brewer`s Gold / Golden Cluster @ 3 % , Goldings @ 3 %

                                                      YEAST & FERMENTATION 
 Pitch with a LIVE BARM / ACTIVE CULTURE , OF A Yorkshire Square type strain @ 15.5 c , and allow a free rise in temperature ( Top Heat 21.75 c )  rouse @ P + 12 Hours and at every eight - ten hours until dropping to a 2 Nd Vessel @ 1.054 ; having carefully removed any dirty trub from the top of the yeast head . After dropping , rouse @ + 12 and at every 12 until 1.022 . At 1.022 , cool to 17.5c and rest until @ 1.017  cool to 14 c , stand 24 hours @ 1.017 @ 14 c before racking.
RACKING : At 15 c @ 1.016.5 , stand for 5 days @ 14 c before releasing excess gas and  cellar for 1 month @ 12 c . At Cellar + 1 Month , add Barrel Finings and Roll Well then stillage for 1 week before Venting , then tap + 1 day later and allow + 48 hrs to condition @ 12 c before Q . C ! .

                                                                  BOTTLING 
Rather than send the fermenting wort to a settling vessel before racking , allow the bottled version to continue @ 17.5 c until at 1.020 then cool to 12 c and over 8 - 10 hours .
At + 10 hrs @ 1.019 - 1.018.75 , let into a Bottling Vessel and allow 24 hrs to settle , allow the temperature up to 15 - 15.5 c and bottle @ 1.015.75 - 1.015.5 ( MINIMUM ) , Stand 4 - 5 days before cellaring for 1 - 1.5 months @ 12 c , then an optional 6 months @ 8 - 10 c before Q.C and ;  enjoyment. 



Tuesday, 25 June 2019

AUSTRALIAN PALE ALE

Hi All ,
Here`s a recipie for what I believe would have been a general Pale Ale recipie in Australia from Ca 1900 - 1914.
I realise that some of the Hops are , Post Great War but I`ve included them as general purpose hops due to the fact that I believe they would have had a similar or familial variety with roughly the same properties in the period in question .
I hope you enjoy brewing it ; and I`d love any Photo`s of Brewdays and , stories to go with them ; I`ll happily do a `Brewday Feature ` on the blog if folks are interested ? , alll words and photos will be credited to the submitting author .

Cheers All , And Happy Mashing ,

Edd The Brew


                                                    AUSTRALIAN PALE ALE 

   Original Gravity : 1.062  Racking To Bottling C.V Gravity : 1.018 Bottling Gravity : 1.013.5
                                                      Final Gravity : 1.010.75
                                                      I B U : 56         A B V :  6.25 %

                                                                    MALT  
Barrett`s Burston Pale / Joe White Pale @ 6.5 ebc                                               42        %
Chevalier Pale Ale Malt                                                                                       45        %
Flaked Maize                                                                                                        12       %
Torrefied Wheat / Wheat Malt                                                                                1        %

                                                               MASHING
Burtonise ALL BREWING LIQUOR .
Thoroughly warm the mash tun with Boiling Liquor before mashing in as follows ,
1  St Mash Heat : 63 c @ Goods in - + 20 Minutes @ 2.415 L/Kg
2 Nd Mash Heat : 66 c @ + 20 - + 120 @ 2.415 L/Kg
3 Rd Mash Heat : 68 - 69 c @ + 120 - + 155 - 160 @ 0.685 L/Kg
At taps ( + 155 / 160 ) , 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 CLEAR WORT POINT + 10 MINUTES only , Sparge @ 75 c and @  3.700 L/Kg until an estimated last runnings gravity of 1.003 .
To Produce X Litres of Wort @ 1.038 - 1.039.5 .
Pre Boil For 15 Minutes with the LID OFF before adding the first hops .

                                                                 SUGARS
Glucose                                                                            10 %   - 1.006.2

                                                                  COPPER 
A 1.5 Hour Boil , ( 1 Hr Lid Off ) with the hops added as follows : 1 St @ Let off - 90 , 2 Nd @ Let Off - 60 and a third at Let off - 25 then at Let off -  15 , liquor back to 1.056 and add the Glucose ,     then at L/Off - 10 , add the copper finings then stand for 1/2 hour at Let Off ( 90 Mins) before cooling to pitching heat and sending to the F.V .
                               HOPS            IBU 
1  St   Charge : Golden Cluster      18
2  Nd Charge : Golden Cluster       12
                         Goldings                10     
                         Strisselspalt             6
3 Rd Charge     Strisselspalt             5
                         Goldings                  5
CONDITIONING VESSEL HOPS : Strisselspalt @ 8 g , Goldilgs 2 g per 25 Litres Racked Down.
                       
                                                                  YEAST
 
Pitch with 4.25 g of a LIVE BARM / ACTIVE CULTURE @ 16 c ( Per Brl Litre ) of a Yorkshire Square Type Yeast Strain , and rouse @ Pitch + 10 hours and at every eight hours until marked          X --- X  Below .
                                                           ATTENUATION
DAY    Hour    Heat    Gravity        REMARKS
    1          P         16       1.062 
    2          E         18       1.050                     
    3          M        19       1.046  Drop to a second F.V @ 1.045
                E         21       1.034
    4          M        20       1.026    X --- X
                E         21.5     1.022   cool to 14 c OVER + 8 HRS
    5          M        16        1.019 
                E          14        1.018  Cool to 12 c
    6          E          13        1.018
              e 10        12        1.018   Send to the Bottling Conditioning Vessel ON HOPS AS ABOVE and allow to 14 c for 1 week before cooling to 12 c and cellaring until  @ 1.014 , then @ 1.013.5 , Bottle , after allowing the temperature to rise to 14 c . Stand for 5  - 6 days @ 14 c before cellaring @ 10 - 12 c for two months , then Q.C .

Cheers All , and Happy Mashing ,

Edd .

AUSSIE LIQUID GOLD - WESTERN AUSTRALIAN BREWERIES !!

Liquid Gold – The Elliott Brothers Breweries

Tom and Bill Elliott came to Western Australia in 1893 and moved immediately to the Goldfields where they began a business as cartage contractors. After two years, in 1895,  Tom built a cordial factory near the Kalgoorlie rail line and also the Federal Brewery in Kalgoorlie for F W Whitfield. In 1898 he was to build a brewery for himself at the ‘Boulder Block’ called The Boulder Brewery (1898-1899) The tiny brewery was unique, it had a frontage of only 12 feet and the depth was only 75 feet. It was wedged neatly within a group of six hotels almost in the very centre of the Boulder Block area, frequently referred to as the ‘Dirty Acre’ and later Fimiston.
Boulder City Brewery 1913. A record Christmas order for the Lake View Hotel, Boulder. 500 doz bottles of Boulder Stout weighing 12 tons
Boulder City Brewery 1913. A record Christmas order for the Lake View Hotel, Boulder. 500 doz bottles of Boulder Stout weighing 12 tons
Within a few years of the Goldmining town being established, Boulder had thirty six hotels, six of which were in ‘The Block’. All were open twenty fours a day and most had only small frontages with a bar at the back catering to the ever optimistic peggers of blocks and those who worked various shifts at the mines. They all liked a drink or two but it rarely stopped at that and drunkenness was a common sight. The total output of the Boulder Brewery was delivered to hotels close by. No transport was needed since the kegs of beer were simply rolled out of the brewery and down the street to the pub.
Mr and Mrs James Elliott at Bulong
                      Mr and Mrs James Elliott at Bulong
James Elliott worked as the managing director for a time at the Lion Brewery in Coolgardie before purchasing the brewery at Broad Arrow in partnership with his brother Tom. They were soon to be producing one of the largest outputs of any Goldfields brewery. The Brewery had the splendid name of  ‘The Broad Arrow, Bardoc & Black Flag Brewing , Aerated Water and Ice Co Ltd’ (1896 to 1911). Jim, from Deniliquin in NSW, came from a large family of brewers. The official opening of the Broad Arrow Brewery took place during the afternoon of the 10th Feb 1897 with a gala ball being held in the evening. The Elliott brothers were to change the name to The Shamrock Brewery in  1901 but with several members of the family in the business it was more commonly knows as Elliotts.
In 1912 Jim Elliott was  to buy out the Langfords Brewery at 109 Forrest Street, Kalgoorlie. In 1913 Jim ran into trouble when he was charged with breaching the Excise Act. It was alleged he had removed seven bottles of beer without paying the duty. In spite of his plausible explanation and the fact that he owned the brewery he was fined £2 10s with 2s costs. This ridiculous penalty and the humiliation affected Jim severely.  He was to sell out completely in 1918 to the Kalgoorlie Brewing and Ice Company which then closed the brewery down to reduce competition. The Kalgoorlie Brewing and Ice company would later be known as the Hannans Brewery and would run right up till 1983.


Liquid Gold – a tribute to Hannans Lager


 By  ,  August 13, 2017
Suppliment to the Kalgoorlie Miner 22 april 1989:-
Hannans Brewery being Demolished
Hannans Brewery being Demolished
The closure of the Hannans Brewery in Brookman Street, Kalgoorlie, had many resident crying in their beer. The future of the local brewery was put in doubt in the late 1970‘s when beer drinkers developed a taste for the Swan Breweries, Emu Export Lager, but Paddy Hannans namesake Hannans Lager has returned to the Goldfields.
The golden brew was introduced in 1937 by the Kalgoorlie Brewing Company and stopped production in 1982 on the closure of Hannans Brewery. The Swan Brewery Company Ltd in Perth returned Hannans Lager to the Goldfields with a relaunch of the product at last years Mining Expo (1988).

At the time Hannans Lager was first brewed in Kalgoorlie, the worlds price of gold was fixed to the American dollar gold standard. Under this system, the price of the precious metal was fixed at US$35 an ounce and dollars could be exchanged for gold at this rate. The gold standard was abolished in Feb 1976, and since then the price has been fixed daily by supply and demand.
The return of Hannans Lager has been well received by Goldfields drinkers who appreciate the heritage and quality of this famous drop. In the early 1900’s when the population of the area was about 30,000, four breweries were operating in Kalgoorlie and one in Boulder. Kalgoorlie – The Hannans Brewery – opened in August 1895. After experiencing some early troubles, the company rebuilt and expanded its premises and paid its debts by the end of 1899.
The population of Kalgoorlie and Boulder had grown with the brewery, and its 12 wooden casks of beer weekly in 1895, grew to 460 per week in just four years. An improved brewery was built on the northern side of the hill were 6KG’s radio station has its transmitter today. In all, about 30 men including a blacksmith and wheelwright, worked on the premises.
By this time the water was no longer being used from the Government bore, but from the Hannans Proprietry Company. All of the water used in the district before 1903, and the opening of the Goldfields Water Scheme, needed condensing.
Steam from Hannans Brewery dripped through a maze of pipes to an elevated tank. Then the clear water passed through more pipes into a second tank. A Worthington pump then drew water into another tank positioned in such a way that the water could gravitate to all points required at the brewery. A constant wood supply was also needed to keep this brewery, and others operating. Hannan’s Brewery had no refrigeration as its owners thought that the cool nights ‘made this device unnecessary’.
Instead, the finished product was stored in a well-ventilated cellar until the casks were rolled out and taken by horse drawn wagons to the various outlets, including hotels that were built or bought by the brewery. Among the many hotels owned by (or mortgaged to) the brewery at one time or another were the Horseshoe Inn, Cornwall, Ivanhoe, Australia Bar, Terminus and the York, Torbay Arms, Duke of Cornwall, All Nations, Surry, Locomotive, Racecourse and the Maritana.
Hannans Brewery Sign on the IGA in Collins Street, Lamington
Hannans Brewery Sign on the IGA in Collins Street, Lamington
In 1912 the Hannans Brewery Co Ltd decided to sell. Others took over and kept the business going until Oct 1915 when fire destroyed the premises. The brewery was closed in 1918 after three difficult years. But the name of Hannans beer did not die. Earlier, in Sept 1896, the Kalgoorlie Brewing and Ice Company had opened and took first prize for its bottled ale and stout at the local Gala show in 1905.

In 1919, the company bought the Union Brewery in Brookman Street and after upgrading the buildings and equipment, made that its headquarters.
In late 1936, a start was made on a new brewery and in 1945, the Kalgoorlie Brewery became part of the Swan Group. The brewery closed in 1982, and the regular smell that greeted resident early in the morning faded into the past. The site is still partly vacant though a mining company had offices at the rear.
Gold and Liquid Gold : Obsolete Breweries of the Western Australian Goldfields by Geoff Spiller .


The Coolgardie Brewing and Ice Co:

By 3 Rd July 2018 Weekly Times (Melbourne, Vic. : 1869 – 1954), Saturday 10 September 1898, page 52

                                    The Coolgardie Brewing and Ice Co Ltd

                                                          
Mr W H Dodd, Secretary
Mr W H Dodd, Secretary
The Coolgardie Brewing and Ice Company Limited was established in Toorak, a suburb of the town, in November, 1895, and has now become a valuable property. It is the finest building of its kind out of Perth or Fremantle, its works covering 4 1/2  acres of ground, and its average output being 140 hogsheads per week. Its nominal capital is £30.000, but of this only £15.000 has been called up, and the company declared dividends up to December last totalling £8250, so that by the present day more than 50 per cent, of the subscribed capital has been repaid to the shareholders, while the prospects of the company are exceedingly promising.
The company has a branch at Boulder City, which is a counterpart of the Coolgardie establishment, and the two breweries serve the whole of the goldfields. The beer is light and palatable, being admirably brewed by Mr T. Bock, a gentleman who has had long experience in the trade, both in New South Wales and West Australia. The establishments are perfectly equipped. Water is condensed on the premises, and the brewing rooms, bottling sheds and work shops are large and convenient: while underground cellars are provided to keep the beer cool in the hottest of weather.

The directors of the company are Messrs C. E. Stokes, G. H. Cooke. R. R Pell. T. F. Elliott and E. D. C Hand. I while the secretary is Mr W. H. Dodd. Mr Dodd was formerly chief account in Chaffey Bros, Limited in Melbourne and is regarded as one of the leading accountants in Coolgardie.
The Coolgardie Brewery was situated one a half miles from town on the Hampton Plains boundary and was officially opened by Mrs R. Bonnar in 1896.
 

 A BIG THANKS to Moya Sharp in Kalgoorlie , W.A ;
who runs the excellent Blog Outback Family History ( and a Facebook Page of the same title) for permission to post these articles ;
Cheers Moya
And to the `Time Gents ; Australian Pub Project ` Blog and Facebook Page ,
Onyer Guys !!
I`d be happy to feature any other Aussie Brewery History pieces on the Blog , If you`re interested , pop me a message via the `Say How Do to Edd The Brew` button ,

Cheers All ,

Edd The Brew

Sunday, 23 June 2019

REID`S BREWERY Co Ltd ; PORTER 1877

Reid`s Brewery Co Ltd
Griffin Brewery
Liquorpond Street
Leather Lane
EC 1 


The Griffin Brewery was built in 1763 by Richard Meux and Mungo Murray , after a serious fire at their previous brewery ( Jackson`s Brewery on Mercer St ) .
In 1780 , Murray left the partnership and after that , the business was known as Meux & Jackson , which continued to expand and by 1787 , they were brewing 49,651 Barrels per year .
Andrew Reid , a Wine & Spirit Merchant ( He was also a Distiller ) joined the firm , Known afterwards as Meux , Reid & Co , and after a couple of re organisations , by 1816 when the firm was called Reid & Co , they were producing a mind boggling 190,000 barrels per year !! .
The Reid family involvement in this brewery ended with the death of William Reid in 1867 , the brewery now being run by Edward Wigram & Charles P Serocold .
The Company was registered as in 1888 ; and merged with Watney & Co , Stag Brewery , Pimlico and Combe & Co of the Wood Yard Brewery , Long Acre to form Watney , Combe Reid & Co in 1898 , with the Griffin Brewery ceasing to brew .

                                                                   REID & Co
                                                         
                                                                    PORTER
                                                     Friday 12 Th October 1877
                                                                Gyle No : 2
Original Gravity : 1.059  Racking Gravity : 1.018 Final Gravity : 1.015  I B U : 40  A B V : 4.5 %

                                                                         MALT
Chevalier Pale Ale Malt                                                                            25.25 %
Irish Ale Malt / Barrett`s / Joe White Pale Ale @ 6.5 ebc                        59.25 %
Brown Malt                                                                                                10     %
Black Malt                                                                                                   5.5  %

                                                                     MASHING 
Mild Ale Brewing Liquor
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
 1  St Heat : 61.25 c @ Goods In - + 120 Minutes @ 2.685 L/Kg
 2 Nd Heat : 69.5   c @ + 120 - + 180 @ 2.145 L/Kg
At Taps ( + 180 ) , 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 Point Only )  + 10 Minutes @ 73.5 c @ 2.685 L/Kg , and until an estimated last runnings gravity of 1.002.5 - 1.003  .

                                                                        COPPER 
A 2 1/2 Hour Boil , ON HOPS for 120 Minutes thus : 1 St Charge @ L/Off - 120 ,                                2 Nd @ L/Off - 60  . At Let off - 10 , add the Copper Finings and stand 15 minutes before cooling to pitching heat .
                                                                     HOPS 
1 St Charge : ( Goldings : OLD / STALE @ 3.3 % a/a MAX )
Goldings 10 ,  Hallertau 6 IBU   @ 1.044
2 Nd Charge : Goldings 18 , Saaz 6 IBU  @ 1.053 - 4

Racking Hops :  2.2 g Each of Goldings and Saaz PER 25 LITRES OF HOMEBREW .

                                                                 YEAST
Pitch with a London type LIVE BARM / ACTIVE STARTER @16.5 c and rouse every eight hours until the temperature reaches 22 c  .
FERMENTATION : After pitching as above , allow to a top heat of 25.5 c @ P + 52 - 6 Hours and allow at that value until 1.026 , then cool to pitching heat over the next 36 hours , when the gravity should have dropped to 1.021.5 , then run to a second F.V @ 14 c and rest 1 - 2 days before racking @ 1.019 - 1.018.5 as above ON HOPS , Stand the racked beer for 1 week @ 14 c before cellaring for three - four weeks @ 12 c .
Add the barrel finings and roll well , Stillage for 72 Hours before Venting , Tap + 24 Later and allow 24 - 36 Hours to condition before quality control .

A BIG thanks to Ron Pattinson for sending me the records , CHEERS Ron !! .


Label Photo`s courtesy of The Labologist`s Society

Cheers All , and Happy Mashing ,

Edd

Thursday, 20 June 2019

THOMAS USHER & Son Ltd , 100 / - 1894

Thos Usher & Son Ltd
The Park Brewery
St Leonard`s Street
Edinburgh


                                                                         100 /- ALE
                                                                       Brew No : 11
                                                                   5 Th January 1894                                                                                                  Original Gravity: 1.068 Racking Gravity: 1.028 Final Gravity: 1.025                                                                                                  I B U : 16  A B V : 5.25 -5.5 %

                                                                         MALT
Chevalier Pale Ale Malt                                                                                        65  %
Weyermann Vienna Malt                                                                                       15  %
Plumage Archer Pale Ale Malt                                                                              20  %

                                                                    MASHING
Use a Lightly Burtonised Brewing Liquor .
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 : 62.25 c At 0 - + 30 Minutes @ 2.415 L/Kg
2 Nd Mash Heat : 68.5 c At + 30 - + 120 Minutes @ 0.585 L/Kg
3 Rd Mash Heat : 69.5 c At + 120 - + 150 Minutes @ 0.500 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 / BRILLIANT WORT is consistently flowing , then cast to the copper .
                                                                     SPARGING 
At Taps + 10 Minutes ( From Clear Wort Point Only ) sparge at 69 - 71 c and at 3.685 L/Kg until an estimated last runnings gravity of 1.003.5 - 1.004 , to give X Litres of Wort @ 1.040 - 1.041 .

                                                                      SUGARS
Cane Sugars as Follows :
Golden Cane Sugar @ Let Off - 20 Minutes = 15 % - 1.010.25
Muscovado / Demerara Cane Sugar @ Let Off - 10 Minutes = 10 % - 1.007 ( + .2 ) 

                                                                        COPPER                                                           
A Two Hour Boil , On Hops for 1.75 Hours .
At Let Off - 105 = 1 St Hops @ 1.045 , 2 Nd Charge @ Let Off - 40 - 45 @ 1.052 , then at Let off - 15 minutes , Liquor Back as required to 1.060 and add the 2 Nd Sugar Charge as above and the Copper Finings , then stand for 30 minutes at Let Off before cooling to pitching heat and casting to the Fermenting Vessel .
                                                                           HOPS
First      Charge : Fuggles 3 IBU , Goldings 2 IBU
Second Charge :  French Fuggles 6 IBU , Goldings 5 IBU

                                                                           YEAST
Pitch with a LIVE BARM / ACTIVE STARTER at 14.5 c and with an Edinburgh type Yeast Strain ,
@ 7.5 g Per Barrel Litre , Rouse at Pitch + 12 hours and at every 8 - 12 hours until marked X --- X as below .
                                                                  ATTENUATION 
DAY     Hour    Heat    Gravity     REMARKS 
    1          P       14.5      1.068
    2          M      17        1.065
                E       18        1.058
    3          M      19.5     1.052
                E       20        1.045
    4         M       20        1.039   X --- X @ 1.037
               E        20.5     1.035
   5          M       19        1.030  To Racking Vessel / Second F.V
               E        16.5     1.028
   6          M       14        1.028
               E         14        1.028
  7           M       14         1.028  Racking Weight & Point
After Racking as above , stand for 1 week @ 14 c before cellaring for 2 months @ 12 c then add the barrel finings and roll well , stillage for 1 week @ 12 c before venting , then allow 24 - 48 hours before tapping , then a further 24 hours before Q.C .

A VERY BIG THANKS to fellow Beer and Brewing Historian  Ron Pattinson for the Brewing Info on Thos Usher & Son , I see why you`re interested in Scottish Brewing History now , Fascinating stuff Ron  !!  .

Cheers All , and Happy Mashing ;

Edd The Brew

Wednesday, 19 June 2019

TICKEY BEER / 3 d BEER ; SOUTH AFRICA , Ca 1903

An approximation of what I believe would be a correct recipie for this class of beer , which would have been brewed and consumed quickly , the equivalent of a ` Running Beer ` .
 I owe a great deal of thanks to Mr Tim Godfrey , a retired brewer in South Africa without whose assistance this recipie wouldn`t be possible , Cheers Tim ! .
Jan Letterstedt`s Brewery Ca 1904

` Tickey` / 3 d Beer
South Africa , Ca 1903
     Original Gravity: 1.048 Racking Gravity: 1.009 Final Gravity: 1.007
                         IBU : 28            A . B . V : 5.4 - 5.5 %                                               MALT
Pale Ale Malt  @ 4.5 - 7 ebc / High Coloured Pale Ale Malt  100 %
Preferably a historic variety kilned to the correct colour specification ,
or in a direct modern replacement ; The Malting Company of Ireland`s Irish Ale Malt ,
from Australia , both of the following : Barrett`s / Joe White Pale Ale Malt @ 6.5 ebc .
                                                      MASHING
Thoroughly warm the mash tun with boiling liquor to 1 – 1.5 “ above the plates /
filter bed before mashing in as follows ; Adding the Liquor at the rates given below .
1 St  Mash Heat  : 64.5 c @ Goods In - + 15 / 20 Minutes @ 2.865 L
2 Nd Mash Heat :  65.5 c @: + 15/20 - + 60 @ 0.235 L/Kg
3 Rd Mash Heat :  67.75 c @ :@ + 60 - + 120 @ 0.4 L/Kg
4 Th Mash Heat : 70 c  @ + 120 - + 150 @ 0.5 L/Kg
At Taps ( @ Goods In + 150 ) ,
slowly open the Mash Tun Valve and return any turbid 1 St Runnings over the top of the mash
and continue to do so until a BRIGHT AND CLEAR WORT is consistently flowing ,
then cast to the copper.
                                                       SPARGING
Sparge should be given @ Taps + 10 Minutes ( From Clear Wort Point Only) ,
an as follows :
1 St Sparge : 74 c @ Taps + 10 ( Clear Wort Pt ONLY ) – t + 80 – 85 Mins @ 2.0 L/Kg
2 Nd Sparge : 71 c  @ Taps + 100 – Last Runnings @ Ca 1.002  – 1.003,
and at a ratio of 2.0 L/kg


To produce X Litres of Wort @ 1.047 – 1.048
Sketch of a South African Maltings Ca 1904 

                                            
COPPER SUGARS
Golden Cane Sugar @ 16 ¾ %  / 1.008 by degrees contribution
Calculated on the desired original gravity of the beer ( .1675 x 48 = 1.008.04 )
The Sugars should be added to the Copper at Let Off - 20 Minutes ,
after reducing the Gravity of the wort in copper to 1.038,
as below with Liquor Boiled ¼ hour minimum ,
thus bringing the copper gravity back up to 1.046 .
                                                    COPPER
A 1.5 Hour Boil ON HOPS , With a 15 Minute pre boil ex hops to condense
and drive off , then add the hops as follows :1 St @ Let Off – 90 ,
Second @ Let Off – 60 , then at Let off – 20 Minutes ,
Liquor back / DILUTE WITH BOILED LIQUOR AS ABOVE ,
to 1.038 and add the Cane Sugar to the copper ,
THOROUGHLY DISSOLVE , then at Let Off  / End Of Copper – 10 Minutes ,
add the Copper Finings .
Stand 1 / 2 Hour @ Let Off before sending to the Hop Back for a Half Hour stand , with
the Hop Back % being calculated on the whole Hop grist weight of the Copper Hops .
1 St Hop Charge : Goldings 10 IBU @ 1.048
2 Nd Hop Charge : Goldings 10 IBU , French Fuggles 8 IBU
HOP BACK : Goldings 4 % , French Fuggles 4 %
One of the Ohlsson`s Cape Breweries , Pre 1929

                                                     YEAST
As to a suitable Yeast strain , I`d recommend either an individual pitch of the strains ,
recommended below , or a blend in equal proportions of the two different strains
AT 2.1 g ON EACH STRAIN QUALITY ,PER  Barrel Litre @ 14.5 - 15 c ,
@ 14.5 - 15 c USE A LIVE BARM / ACTIVE YEAST STARTER ON EACH YEAST STRAIN TYPE
Burton on Trent and , Yorkshire Square Types @ 14.5 - 15 c and Rouse as required at every eight – ten hours until as marked X --- X Below

                ATTENUATION
DAY      Hour Heat      Gravity
  1          P 14.5       1.048
  2         M 16.5       1.046.5
               N 17.75     1.040
               E 19.5        1.034
 3          M 20.5        1.028
              N 21          1.020
              E 21.5        1.014 X --- X @ 1.013
4            M 22           1.010
             N 21          1.009.5 Drop to Settler
5           M  15.5 1.006.75
             N 13.5 1.006.5  Prime To 1.010 AS Below .
6            E   14 1.009.75
7            M  13.5 1.009 ½  ( Wooden Trade Casks )
            N    14 1.009 ¼  ( Metal / Plastic Trade Casks )
PRIMINGS
Make up a solution as follows ,
Cane Sugar @ 1.002 , Malt Extract 1.001.5
If another brew of Tickey Beer is planned for the day BEFORE that the previous one is due for Racking down to trade casks , Use the active beer to bring up , or Krausen . Add finings to the cask as it is racked and Roll well , then store at 12 c for 1 Week before stillaging and Vent @ Stillage + 72 Hours Tap + 12 Hrs later and allow 24 Hours to condition @ 12 c Before Q . C and enjoyment !!
Lagering Cellars , Ohlsson`s Cape Breweries 1920`s


I`d really appreciate any brew day photos of this , or any of the other recipies on the blog 
Cheers All , and Happy Mashing ,
Edd The Brew