Monkey See , Monkey Brew

Tuesday, 30 July 2019

G`DAY FELLAS !!

How Do ,
                Just a quick post to say Hello to all of the Aussie readers of the Blog , 
I hope you`re enjoying it , and if you`d like to send me any of your brew day tales of Historic Beer brew days and photo`s I`d love to hear from you ! , Please get in touch  , via the                                     `Say How Do To Edd The Brew ` Button .
I`d love to be able to feature some old Aussie beers on the blog , so if you`re able to help ; there are Brewing Production records in the following archives and Museums ;
The State Library of New South Wales , 
The Powerhouse Museum , Sydney 

The State Library of Western Australia , Perth 

The Noel Butlin Archives Centre , Australian National University , Canberra 

I`ll happily credit any help such as photos of brewing records etc , and I`ll not publish the records photos , but I`d be gratefull for any old brewery photos , Labels etc to illustrate any blog articles ; and I`ll happily credit the source , cite catalogue nos etc on this one .

Hopefully some Aussie beer & brewing history enthusiasts will be in touch , I`d love to hear from you , and If anyone knows any retired brewery workers from eg the old Resch`s , Tooheys or Tooth`s breweries in NSW , or any other old Aussie breweries ; I`d dearly love to feature some memories / stories on the blog ,

Cheers All , Onyer Guys 🍻🍺🍻

Edd The Brew 

Sunday, 28 July 2019

Monkey Brew No 2 !!!

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                                  "  " Bitter Beer
                                                           Thursday 10 Th May 1888
                                                                  Brew No : 9861


   Original Gravity : 1.050  C.V Gravity  : 1.014 Racking Gravity : 1.012 Final Gravity : 1.009.25
                                                          A . B . V : 5.75 %    I B U  : 36

                                                                   MALT
Chevalier Pale Ale Malt                                                                             25   %
Maris Otter Pale Ale Malt                                                                          25   %
Weyermann Bohemian Pilsener Lager Malt                                               25   %
Weyermann Vienna Malt                                                                             25  %

                                                              MASHING
A Medium Level of Burtonisation
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 : 68.25 c At Goods In - + 90 Minutes @ 2.415 L/Kg
2  Nd Mash Heat : 71 c At + 90 Minutes - + 120 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 and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently running , then cast to the copper .
                                                                       SPARGING 
Sparge at 73 - 74 c at Clear Wort ( Taps ) + 10 Mins @ 4.570 L/Kg and from 1.090 - 1.003.5 , For X Litres of Wort @ 1.032 , Boil for 30 Mins before the 1 St Hops Charge ( Lid Off )
               
                                                                         SUGARS
No 2 Invert Block Sugar                                                      25 % - 1.012.25

                                                                        COPPER 
Liquor Back In the Copper to 1.034 with Brewing Liquor boiled 1/4 Hour Minimum @Let Off - 120 Minutes . Then Add the 1 St Hops @ 1.034 , 2 Nd @ Let Off - 90 Minutes @ 1.036 , then at Let Off - 30 Minutes , Liquor Back to 1.034.5 and add the Sugars , then at Let Off - 25 , add the 3 Rd Charge of Hops @ 1.047 , then at Let Off - 15 , make any final adjustments to gravity by Liquoring Back as above to 1.047.5 and add the Copper Finings @ L/ Off - 10 Minutes .
Stand 1 / 2 Hour at Let Off before cooling to Pitching Heat and sending to the Hop Back for a Half Hour Stand ; Thence to the F . V .

                                                                     HOPS 
1 St    Charge :  French Fuggles                   18 IBU
2 Nd  Charge :  Goldings 6 , French Fuggles 4 IBU 
3 Rd  Charge : Tadif De Bourgogne 4 , Goldings 3 IBU
Hop Back : Tardif De Bourgogne 4 % , Goldings 4 %
Racking Hops : Tardif De Bourgogne 5 g , Goldings 15 g Per 25 Litres of Homebrew Racked Down

                                                                     YEAST
Pitch with 8.25 g of LIVE BARM / ACTIVE STARTER CULTURE of a YORKSHIRE Square Type Yeast Strain 17.25 c and Rouse at Pitch + 18 Hours and at every 8 Hours until marked X --- X as below .

                                                               ATTENUATION
DAY       HOUR      HEAT       GRAVITY       REMARKS
  1               P           15.5              1.050        Pitch @ 17.25 c and cool to 15.5 c on Pitching
  2              M           16               
                  E            16.5     
  3              M           17.25            1.034
                  E            17.75            1.030.25
 4               M           19                 1.025
                  E             20                1.019  X ---X
 5               M            18                1.015 
                  E              16               1.014
 6               M             15.5            1.014
                  E               14               1.014 ( ***  To C.V / Maturation Vessel ( Bottling ON HOPS )
 7               M             13                1.012.75
                  E               13               1.012.5
8                M               13              1.012.25
                  E               14.25           1.012  Draught Racking Point
***  12              M               13               1.011.75 Bottle @ 1.011.5 @ 14.25 c

DRAUGHT : Rack to container of choice on Hops as above @ 14.25 c @ 1.012and stand for four - five days , release excess pressure before cellaring for 3 weeks at 12 c then add the barrel finings and roll well then stillage for 1 week before venting and allow 24 - 36 hours to condition before tapping and quality control .


BOTTLING : To C.V on Hops @ + 5 g each variety as above ; Bottle as above at 1.011.5 at 14.25 c and stand for 1 week at 14 c before cellaring for 1 month at 12 c before Q.C .

Cheers All and Happy Mashing ,

Monkey πŸ’

With thanks to West Yorkshire Archives at Morley , where the records are and to Peter Dickinson for the Label Photos .

Saturday, 27 July 2019

BREWDAY : T & G GREENALL , STRONG ALE

How Do All ,
                      Here`s a post from a mate of the blog in Australia , Andy who`s brewed the recipie .
This is what went on on Brewday ; thanks for sending the story and photos in , Onyer Mate πŸ‘,

Edd
The Brewery 


I've been asked by Edd to post a run-down of what I got up to last weekend in the form of a brief spiel.
After Edd was kind enough to post up the recipe and labels for a genuine Lancashire strong ale from 1863, I set to with a few mates to brew up this tasty beast.
Burtonising the Liquor 

                                                BURTONISING THE BREWING LIQUOR
Last time I had my water tested, I found, like a lot of Eastern Melbourne, my water supply is very soft, with zero sulphate and an alkalinity (CaCO3) of 11. The first step towards historical accuracy in this brew was to drastically increase the hardness and sulphate content of the filtered water I used for this brew. I added a good amount of gypsum, epsom salt and calcium chloride to achieve this.
Malt Grinding

Time to get Mashed In !


                                                             MULTISTEP MASHING

This beer was made with three mash steps which would have been achieved by the use of an underlet (adding more hot water to the mash at the bottom of the mash tun). This way, the mash temperature increases and the mash is thinned. The starting thickness was 2.145L/kg which made for a very stiff mash to start. I added water from the top of the mash tun, as I haven't yet figured out a proper underlet. The third step at 69C was the longest with the thinnest mash which seemed pretty active right to the end. 
After almost two hours of mashing (I didn't mash quite as long as the records indicated), I began to recirculate the wort, clarifying the liquor which I then pumped into the copper. I had no problem with the lauter or sparge after such a long mash.
On The Boil 
                                                                                  BOIL
The records show what was effectively an almost two hour boil with German or Czech and English hops added at 90, 60 and 30 minutes left on the boil.
This long, vigourous boil took the wort from a straw colour to the light copper hue you see in the picture.
The final wort, after it was cooled had a rich and sweet with light resinous, floral notes. The taste was slightly reminiscent of vanilla essence. My OG was 1.087, just 0.001 below my target.
Before Pitching Gravity Measurement Time !

Fermenting Away Nicely !

                                                                  YEASTIE BEASTIES
For this beer, I grew a healthy starter of Burton Ale Yeast (WLP 023). It was my first time using this strain, but I liked the look of the thick slurry that formed at the base of the four litre starter I built up for this beer and it's formed a massive Krausen on Day 3 of fermentation that's filled the majority of the head space.

Cheers All , I hope you like this post ; and if you`ve got any similar brewday tales from any of the recipies I`ve posted and would like to have your brewday featured on`t blog , pop me a message via the handy ` Say How Do To Edd The Brew ` button on the main blogpage ,

Thanks ,
Edd The Brew

Sunday, 21 July 2019

PETER WALKER & Sons ( WARRINGTON & BURTON ) Ltd : ` D ` PALE ALE 1916

Peter Walker & Sons ,
The Brewery
 Dallam Lane
 Warrington
Lancashire
                 
   
                                                                         Pale Ale “ D “
                                                            Friday 20 Th October 1916         
                                                                     Brew No : 1635
                     Original Gravity: 1.056.5 Racking Gravity: 1.011.5 Final Gravity: 1.009
                                               I B U : 38                         A B V : 5.5 %
                                             
                                                                       MALT
Plumage Archer Pale Ale Malt                                                                    45 %
Irish Ale Malt / Barrett`s Burston Pale / Joe White Pale @ 6.5 ebc           65 %

                                                                 MASHING
Use a Burton on Trent Brewing Liquor Profile .
Thoroughly warm the mash tun with boiling liquor to 1 – 1.5 “ above the Plates / Filter Bed and then mash in as follows ;
1  St Mash Heat : 67.25 c At Goods In - + 120 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 69 c At + 120 - + 150 Minutes @ 2.990 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 and Boil for ½ hour before the first hops are added .
                                                                 SPARGING
Sparge at Taps + 10 Minutes and at 71 c and at a Ratio of 2.005 L/Kg and until a last runnings gravity of 1.002.75 .
To give X Litres of Wort @ 1.038 .
                                                                    SUGAR
No 3 Invert Sugar                                                     8 % - 1.004
                                               

                                                                   COPPER
A 2 ½ Hour Boil , ON HOPS FOR 120 Minutes , First Charge @ Let Off -120; Second Hops @ Let Off – 55 and a Third @ Let Off – 30 .                                                 
At Let Off – 20 , add the No 3 Sugars and @ L/Off – 12 , make a Gravity Adjustment to 1.054.75 by adding brewing liquor ( Boiled ¼ hr MINIMUM) , then add the copper finings @ L/off – 10 and stand for ½ hour at Let Off , at 150 Minutes , Then cool to pitching heat before casting to the Hop Back for a Half Hour Stand .
                                                                        HOPS
First Hop Charge :  @ 1.040
French Fuggles  7 IBU  ,  Goldings 7 IBU
Second Hop Charge : @ 1.045
French Fuggles   14 IBU
Third Hop Charge : @ 1.049
Goldings 16 IBU
HOP BACK : All weights of the Hop Back additions should be calculated on the weight of the whole of the hops added to the copper                                                 
  ( 1St , 2Nd & 3Rd Charges)  : French Fuggles @ 8 %
RACKING HOPS : Goldings 6 g Keyworth Mid Season 4 g  PER  25 Litres of Homebrew

                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER , of a BURTON ON TRENT type yeast strain @ 4.9 – 5 g Per Barrel Litre of Wort pitched into at 14.75 c .                         
  Rouse at Pitch + 12 and at every eight – ten hours until marked X --- X as below
   


                                           ATTENUATION PROFILE 
DAY     Hour    Heat       Gravity                                 REMARKS
   1           P       14.75         1.056.5
  2           M6    14.25          1.055.5
               E6     15.5            1.054.25
  3          M6     16.5            1.048.5
              E6      17.75          1.042   
              E 11                      1.034.75
  4         M6      19.5            1.031.5     X --- X @ 1.025
             E5        18              1.023   Drop TO 2 Nd Vessel @ 1.023
 DROP TO A C.V ON HOPS @ 1.019   ( Bottled Version Only )
  5         M6       16.5           1.015.5
             E5        15.5           1.012.75
 6         M6        14.5          1.012.5
           E5           15             1.012
           E 10        14.25        1.011.5
7        M6           14             1.011.5
          E6            14             1.011.5   RACK TO CONTAINERS ( LIVE) ON HOPS AS ABOVE , then stand at racking heat for 4 – 6 days , then cellar for 1 Month at 10 c – 12 c before adding finings and rolling well ; stillage for 4 days before venting , then Tap + 24 hours later , allow 24 – 36 hours to condition before Q.C !!
BOTTLE CONDITIONED : From C.V To the Bottling Tank @ 1.013 @ 13 c , then allow to settle for 36 hours before cjhecking the gravity , and prime up to 1.000.5 above the draught racking gravity with Candy Cane Sugar solution ,  and bottle @ 14.5 c @ 1.011.25 and stand 1 week @ 13.5 – 14 c before cellaring for 1 month then q.c .

Cheers All , And Happy Mashing ,

Edd

With thanks to the Labologist`s Society for theLabel photos  and , to Liverpool Museums & Libraries for the illustrations from Peter Walker & Sons Illustrated .

Friday, 12 July 2019

OLD BEERS AND BREWING FACEBOOK GROUP

Hi All ,
             Just a quick post to let folks know I`ve started a FB Page for old beer & brewing fans ; It`s for anyone with an interest in Old Beers and how they were brewed , Brewery History such as Ingredients , Evolution of Technology and Labels and other items , Photos and all manner of other Beer related delights !! .
Pop over and say hello ,it`s free to join !!  there`ll be some posts coming up soon , with a few brew day tales , brewery history posts etc !! 

Cheers All , and Happy Mashing 

Edd The Brew

FACEBOOK GROUP  :  OLD BEERS AND BREWING APPRECIATION SOCIETY ,
My Luddite tendencies won`t allow me to post a link , that`s the group`s full name , Cheers All 

AUSTRALIAN BREWING RECORDS APPEAL

How Do All , and G`day to the Aussie readers of the blog ,
                      Sadly , I`m unable to get to Australia to research in person ; there are a few Brewing Production Records in Archives and Museums that I`d love to see photos of .
Below are the Catalogue references for the collections with items of interest to me ; and the website address etc of the Archives / Museum .
 I`d be really gratefull for as many photos of the records as possible , and any Label Photos , Ptice Lists , Trade Card Ads , Interior & exterior pics of breweries etc ; and I`ll happily credit both the researcher , and the owning institution / Depository and Owner where required . 
 I`d also love to hear from you if you have any memories of working in an Old brewery , or if you have any Brewing Records etc in your collections ; and where anonymity is required , I`ll happily provide it .
Please get in touch via the handy ` Say How Do To Edd The Brew ` button if you can help                                              Records at The Noel Butlin Archives Centre , 
Menzies Building 
2, McDonald Place, 
Australian National University 
Canberra
 Australian Capital Teritory
Tel:  ( In Australia )
0261252219
Hours: 
Weekdays 9am - 5pm. Closed between Christmas Day and New Year's Day, and ACT Public Holidays.
Resch`s Waverley Brewery 
South Dowling St
Redfern
Sydney
New South Wales 
M89/1 Resch’s brewing books (1904-1912)
N139/43-44 Brewing manuals. These items were microfilmed and are now M88/16
Castlemaine Brewery & Wood Brothers & Co 
Chorlton Street
Newcastle
New South Wales 
  AU NBAC N20 - 2583 - 2585                                                                                                                                       Brewing - Tecnical , 1922 - 33 (2583) , 1936 - 39 (2584) ,1938 -39 (2585)
  "      "       "     2581& 2582                   "                ""           "               ; 
Brewing - Process , 1927 - 44 (2581) , 1935 -50 (2582)
N 20 /2581 - 2585 : Papers associated with the brewing process 

Records at the State Library of Western Australia : 

State Library of Western Australia                  Monday-Thursday 9:00am-8:00pm
25 Francis Street                                                      Friday 9:00am-5:30pm
Perth Cultural Centre                                            Saturday-Sunday 10:00am-5:30pm     
WA 6000

EMU Brewery
Mounts Bay Road
Perth
Western Australia

2834A/
RECIPE BOOKS 
26 May 1913 - 16 Feb1915
17 February 1915 - 15 March 1916
17 March 1916 - 20 April 1917
23 April 1917 - 7 June 1918
10 June 1918 - 18 September 1919
23 September 1919 - 16 September 1920
20 September 1920 - 21 October 1921
24 October 1921 - 13 August 1922.
Photocopy 24 August 1921 - 22 May 1923
25 May 1923 - 7 April 1924
8 April 1924 - 9 March 1925
10 March 1925 - 5 March 1926 
The EMU Brewery recipie books are available , and if you contact the Library through their excellent website , they`ll be able to help you plan your visit .

I `ll be happy to help with advice on photographing the records , and I look forward to hearing from you all ,

Cheers and Happy Mashing ,

Edd The Brew

PS : Pretty please with Icing and everything on top for some of the Resch`s records , I`m a big fan of the Doctor`s Finest Drop  # My No 1 Aussie beer  .
Followed by  a close fought Second Place is the much underrated Melbourne Bitter and in third place is the Unfairly maligned Victoria Bitter .



                    

Wednesday, 10 July 2019

T & G GREENALL STRONG BEER 1863

T & G Greenall
The Brewery
Hall Street
St Helens
Lancashire


How Do All ,
                      Here`s a special Strong Beer recipie for a good friend of the blog over on the Excellent Aussie Craft Brewer Forum ; Ey Up Guinness A Kiss !! This One`s for you mate !!


                                                                 STRONG BEER 
                                                                           1863
   Original Gravity : 1.088 C . V Gravity : 1.030 Racking Gravity : 1.024 Bottling Gravity : 1.017.5
                                            Final Gravity : 1.015 - 1.014    A B V  :  7.75 %

                                                                         MALT
Chevalier Pale Ale Malt                                                                                                  70 %
Barrett`s Burston Pale / Joe White Pale Ale / Irish Ale Malt @ 6.5 ebc                        30  %


                                                                     MASHING
Burtonise ALL 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  Mash Heat : 64 c @ Goods In - + 30 Minutes at 2.145 L/Kg
2 Nd  Mash Heat : 67 c  @ + 30 - + 105 At 1.340 L/Kg
3 Rd  Mash Heat : 69 c @ + 105 - + 150 At 0.750 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 and continue doing so until A BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper and Boil for 15 - 20 minutes with the lid off before the first Hops are Charged . ( From a full volume gravity of 1.065 )
                                                                  SPARGING
1  St  Sparge : @ Taps + 10 - + 60 @ 1.250 L/Kg at 74 c
2 Nd Sparge : @ Taps + 70 / 80 - Last Runnings @ Ca 1.006  , @ 71 c at 2.685 L/Kg

                                                                  COPPER
A 1.5 Hour Boil , with the Lid Off , and hops added as follows :
1 St @ Let Off - 90 - 80 @ 1.075 : Saaz / Hallertau 10 , Goldings 10 IBU
2 Nd @ Let Off - 60 @ 1.078 : Saaz / Hallertau 10 , Goldings 10
3 Rd @ Let Off - 30 :@ 1.085 : Saaz / Hallertau 10 , Goldings 10 IBU
Racking Hops : Hallertau /  Saaz 18 g , Goldings 18 g per 25 Litres of Homebrew RACKED DOWN.

                                                                        YEAST
Burton On Trent Type / Yorkshire Square Type Yeast Strain ,  5.5 g Per Brl Litre
                                               LIVE STARTER / ACTIVE CULTURE
At 16.25 c and rouse @ Pitch + 12 hours and at every 8 until X --- X ; dropping to a Settling Vessel as below .

                                                              ATTENUATION
DAY       Hour          Heat        Gravity          REMARKS
  1              P            16.25          1.088
  2              E              18             1.084
  3             M              18.5          1.076
                 E               19 .75       1.068
 4              M              21             1.062
                 E               21             1.055
  5             M              20             1.048
                 E               21             1.042
  6             M              19             1.038  X --- X & To Settler
                 E               17             1.032
  7             M               14            1.030
                 E                14            1.030
  8             M               15            1.030  To C . V and cool to 13 c ON HOPS AS ABOVE .
Mature in the C.V AT 13 c until at Draught Racking Gravity , then Rack and stand at 14 - 15 c for 5 - 6 days before cellaring for 2  months at 12 c , ADD THE BARREL FININGS AND ROLL WELL , THEN STILLAGE FOR A FURTHER 1 week before venting , then allow 2 days to condition before tapping , and a further 24 - 36 before Q.C !
                                                                          BOTTLING
As above , cool to 12 - 13 c in a C.V , ENSURE ABSOLUTE CLARITY ON BOTTLING THIS BEER , And bottle as above , having allowed the temperature to rise to 14 c , then stand FOR 2 weeks @ 13 c , then cellar for Three - Six months before quality control ! ,


Cheers All ; and Happy Mashing

Edd The Brew

With Gratefull thanks to The Labologist`s Society for the Label Photo`s .


                                                           

Monday, 1 July 2019

VAUX : L / B ( Light Bitter ) 1899

North Eastern Breweries Ltd
Castle Brewery
Stockton
Co Durham


                                                                           Light Bitter Beer 
                                                                  20 Th April 1899
                                                                     Brew No : 101
Original Gravity: 1.039 Racking Gravity: 1.010.5 Final Gravity: 1.008   I B U  :  30   A B V : 4 %

                                                                        MALT
Chevalier Pale Ale Malt                                                                                            66.5  %
Irish Ale Malt / Barrett`s Burston Pale / Joe White Pale Ale Malt @ 6.5 ebc          33.5  %

                                                                    MASHING
Burtonise all brewing liquor .
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filterbed and then mash in as follows .
1   St Mash Heat : 64 c @ Goods In - + 20 Minutes @ 2.685 L/Kg 
2  Nd Mash Heat : 66.5 c @ + 20 - + 120 @ 0.540 L/Kg 
3  Rd Mash Heat : 70 c @ + 120 - + 150 @ 0.540 L/Kg 
At Taps ( + 150 Mins ) 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 flowing with CONSISTENCY then cast to the copper .

                                                                  SPARGING 
At CLEAR WORT POINT +10 Mins , @ 72 c At 3.760 L/Kg , with estimated runnings gravities of , 1.082 - 1.002.5 and NOT BEYOND 1.002.5 ; Liquor Back in the copper with Liquor boiled 1/4 hr minimum to 1.033.5 and boil 15 Minutes before adding the first hops , with the LID OFF . 

To Produce X Litres of Wort @ 1.033.5 ( after L / Back ) 

                                                                      SUGARS
No 2 Invert Block Sugar                                                                   14.25 % - 1.005.5 


                                                                      COPPER
A 1 3/4 Hour Boil ON HOPS , 2 Hrs in total ; with the hops charged as follows .
At Let off - 20 , Liquor Back to 1.032.5 and then add the No 2 Invert and replace the lid , at Let off - 10 minutes , add the Copper Finings and then @ Let Off , stand for 1/2 Hr before cooling to pitching heat and sending to the HOP BACK for a half hour stand , then cast to the Fermenting Vessel and Pitch with Barm .

                                                                    HOPS
1  St Charge @ Let Off - 105 at 1.034 : Fuggles 12 ibu
2 Nd Charge @ Let Off - 40 at 1.043 : French Fuggles 9 , Goldings 9 ibu 
HOP BACK : 4.25 % Each of No 2 Charge ( As a % of the whole of the copper hops weight ) 
Racking Hops : 3.25 g Each of No 2 Charge on 25 Litres Racked Down .


                                                                           YEAST
Pitch with either a North East UK Type Yeast Strain , or a Burton on Trent Type ; LIVE BARM / ACTIVE STARTER at 15 c @ 2 g Per Brl Litre of wort pitched into and Rouse @  P + 12 Hours and then drop to a second vessel as below , then rouse at Drop + 16 hrs and at every 8 hrs until X --- X as below .

                                                                  ATTENUATION
DAY      Hour   Heat      Gravity        REAMRKS
   1            P        15        1.039      
   2            M      16.75   1.036.5 Drop to 2 Nd Vessel 
                 E       18        1.030
   3            M      19        1.024
                 E       20        1.020
   4           M      20.5      1.016    X --- X 
                E        18        1.012    To Bottling vessel On Hops @ + 2 g each ONLY
   5           M       14        1.011.25
                E        14        1.010.75
  6            M       14        1.010.5
                E        13         1.010.5
  7            M       13         1.010.5
At 1.010.5 , Rack to draught containers on hops as above and stand @ 13 - 14 c for 5 days before releasing excess pressure and adding Barrel Finings and roll well , Stillage at 12 c for 1 - 1.5 weeks before Venting , then tap + 24 hours later and allow 24 - 36 hours to condition before quality control.

                                                                      BOTTLING
Bottling C.V : At 1.012 , allow to 14 c and mature on hops until at 1.010.25 and then bottle and stand 1 week at 14 c before cellaring for 3 - 4 weeks at 12 c before Q.C .

Cheers All , and Happy Mashing ;
 and a Happy Canada Day to all of the Canadian readers of the blog 

Edd 

Thanks to Eric on the JBK Homebrewing Forum for sending me photos of the records which are at County Durham Record Office in Durham .
And thanks to Keith Osbourne for the photos of the labels .