Monkey See , Monkey Brew

Sunday, 29 September 2019

QUICK POST !!!

How Do All ,
                        Just a quick post to say hello to the readers of the blog in the Ukraine and , India ;
I hope you`re enjoying the posts and recipies , and if you`ve brewed any of the recipies , I`d love to hear from you with Brew Day Tales , Photos etc ; pop me a message via the contact Edd The Brew button and I`ll hapily feature your Brewday on the blog .
Let me know if you`ve got any paricular favourite styles of beer from the UK , as I`m currently pondering what type of beer recipie to pop up on`t blog next !! 

Cheers Guys , and Happy Mashing 

Edd The Brew 

Saturday, 28 September 2019

S H WARD & Co : PORTER 1875

S H Ward & Co
Sheaf Brewery
Sheffield
Yorkshire

                                                                       PORTER
                                                          Thursday 6 Th May  1875

Original Gravity : 1.058 Racking Gravity : 1.017.75 Final Gravity : 1.015  I B U : 28  A B V : 4.75 %

                                                                       MALT
Chevalier Pale Ale Malt                                                                                                  37.5 %
Weyermann Vienna Malt                                                                                                 37.5 %
Crystal Malt                                                                                                                     10    %
Brown Malt                                                                                                                      10    %
Black Malt                                                                                                                          5    %

                                                                   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 : 63 c At Goods In - + 20 Minutes @ 2.685 L/Kg
2  Nd Mash Heat : 66.5 c At + 20 - + 110 Minutes @ 0.415 L/Kg
3 Rd Mash Heat : 71 c At + 110 - + 150 Minutes @ 0.600 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 , until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .
                                                               SPARGING
At Taps ( Clear Wort Point Only ) , + 10 Minutes @ 70 c @ 3.685 L/Kg ; until an estimated last runnings gravity of 1.003.5 - 1.003.75 ;  to give X Litres of wort @ 1.045 .
 Then liquor back as required in the copper WITH LIQUOR , NOT WATER  to 1.045 and boil until at 1.046 before the main copper / boil .

                                                                   COPPER 
A 1 3/4 Hour Boil on Hops , 1 St Charge @ Let Off - 105 , 2 Nd Charge @ Let Off - 45 Minutes and 3 Rd @ Let Off - 30 - 25 Minutes . At Let Off - 15 , Liquor back to 1.056.25 as required and add the copper finings at let off - 10 , then at Let Off , Stand the copper for 1/2 hour then cool to pitching heat before sending to the Hop Back for a 1/2 hour stand , then cast to the F.V .
                                                           
                                                                     HOPS
1  St  Charge : @ 1.046 : French Fuggles 6 , Goldings 6 IBU
2 Nd  Charge : @ 1.054 : French Fuggles 5 , Goldings 5 IBU
3 Rd Charge  : @ 1.056 : Goldings 3 , Tardif De Bourgogne / Keyworth Mid Season 3 IBU

HOP BACK : As a % of the WHOLE of the copper hops weight ;
                       Taerdif De Bourgogne etc 6 % , Goldings 2 % Hallertau 4 %

                                                                   YEAST 
At let in to the F.V , Pitch with 4.2 g /L of a LIVE BARM / ACTIVE STARTER of a suitable Yorkshire Square type yeast strain , and Rouse @ P + 12 and at every 8 - 10 until marked X ---X as below .

                                                                 ATTENUATION
DAY        Hour       Heat      Gravity           REMARKS 
   1             P             16.5       1.058
   2             M            17.5       1.056
                 E              18.25     1.053
   3            M              19         1.043
                 E               20         1.039
   4            M              21         1.034
                 E               21.5       1.028
   5            M             20           1.024  Drop to Settler & Cool
                 E              18           1.019
   6            M              15           1.018
                 E                15          1.018
  7             E                 15         1.018   Racking Weight & Point .
After racking at 1.018 , stand for 1 week @ 14 c , then release Excess pressure before maturing at 12 c for a minimum of 4 weeks , then add barrel finings and stillage @ 12 c for 1 week , then Vent , Tap + 24 hours later and allow 24 - 36 hours to condition before a bit of well earned Q.C .

                                                                 BOTTLING 
Take from the main F.V @ 1.026 and COOL to 14 c ; STILLAGE ,then mature at that value until the gravity has dropped to 1.018 and bottle @ 1.017.75 - 1.017.5 and stand for 1 week @ 14 c before ceklaring for a min of four weeks before Q.C .

With thanks to Sheffield Archives where the records are deposited , Thanks guys !! .


Cheers All , and Happy Mashing

Edd The Brew




















Friday, 27 September 2019

CHESTER NORTHGATE BREWERY Ltd : PALE ALE 1902

Chester Northgate Brewery Co Ltd
The Brewery
Northgate

                                                                    PALE ALE 
                                                 Wednesday 8 Th January 1902

Original Gravity: 1.055 Racking Gravity: 1.009.5 Final Gravity: 1.007  I B U : 36  A B V : 5.75 - 6 %

                                                                     MALT
Chevalier Pale Ale Malt                                                                                         70.75 %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                              21.25 %
Flaked Maize                                                                                                            8      %

                                                                 MASHING
A Burton on Trent Liquor profile .
Thoroughly warm the mash tun with Very Hot Liquor to 1 - 1.5 " above the plates before mashing in as follows ;
1  St Mash Heat : 65.5 c At Goods In - + 45 Minutes @ 2.415 L/Kg
2 Nd Mash Heat : 68.5 c At + 45 - + 120 @ 0.685 L/Kg
3 Rd Mash Heat :  70 c At + 120 - + 150 @ 0.895 L/Kg
At Taps ( + 150 Minutes ) , slowly open the mash tun valve and return any turbid 1 St runnings over the mash , and continue doing so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .

                                                               SPARGING 
At CLEAR WORT POINT + 10 Mins @ 71 c @ 2.750 L/Kg , until an estimated last runnings gravity of 1.003 - 1.003.5 ; then liquor back as required in the copper to 1.041 and pre BOIL 15 Mins with the LID OFF before the 1 St Hop Charge as below .

                                                                  SUGARS 
White Cane Sugar                                                                 6.75 % - 1.003.75 ( r + )

PRIMINGS :                        Candy Cane Sugar Solution @ 1.003

                                                               COPPER 
A 2 Hour boil , 2.25  Total Boiling time .
First Hops ( A ) @ Let Off - 90 @ 1.042 , ( B ) @ 1.044.5 ,Second @ Let Off - 60 ,                          Third @ Let Off - 25 Mins ,
At Let Off - 30 , Liquor Back to 1.050 and add the Cane Sugar , then at Let Off - 10 , add the Copper Finings and stand for 1/2 hour at Let Off , then cool to pitching heat before sending to the Hop Back for a 1/2 hour stand .
                                                                     HOPS
1  St Charge  :( A ) : French Fuggles 8 , Goldings 4  IBU
                       ( B ) Keyworth Mid Season 4 IBU
2 Nd Charge :Keyworth Mid Season  10 IBU
3 Rd Charge : Goldings 5 , Hallertau / Saaz etc 5 IBU
HOP BACK : Keyworth Mid Season 5 % of the total Copper Hops Weight

Racking Hops : Goldings @ 7.25 g , Hallertau / Saaz @ 7.75 g PER 25 LITRES OF HOMEBREW
                                                                   YEAST
 Pitch with a LIVE BARM / ACTIVE STARTER  blend of Burton on Trent and , Yorkshire Square type yeasts AT 2.1 G Per Brl Litre @ 15 c and Rouse @ Drop + 8 Hrs and as required until X --- X as below .
                                                              ATTENUATION 
DAY      Hour    Heat     Gravity             REMARKS 
   1            P         15        1.055
   2           M        16.5     1.051.5   Drop to a 2 Nd F . V @ 1.050
   3           M         21.5      1.024
                E          21.5      1.015   X --- X
   4           M        20.5       1.009
                E         19.5       1.009
  5            M        17.25     1.009
                E          16.5       1.009   Drop to Settler / Racking Vessel
  6            M         15.5      1.007
                E          15          1.007
  7            M         15         1.010
                E           15         1.009.75
   8           M          15         1.009.5  Rack to Containers on Hops as Above for DRAUGHT , then stand @ 14 c for 1 week before adding the barrel finings and rolling well . Cellar for 3 - 4 weeks @ 12 c before stillaging @ 12 c and allow 36 - 48 hours before venting , then Tap + 24 hours later , allow 24 - 36 hours to condition before some well earned Q.C .


                                                                   BOTTLING 
Rather than a draught racking vessel , let the beer into a Bottling Maturation Vessel / Container @+ 4g on each variety as above , and cellar at  13 - 14 c until the gravity has reached 1.007.5 , then prime up to 1.010.5 and allow to condition at 12 c until at 1.009.75 , allow to 14.5 - 15 c and Bottle at 1.009.25 @ 14 c , stand for 1 week before cellaring for 1 - 2 months at 12 c before a bit of Q.C .


With thanks to the Cheshire Archives where the records are deposited , and to The Labologist`s Society for the Label Examples .

Cheers All , and Happy Mashing

Edd The Brew     

           








MAPPIN`S OLD BREWERY : BEST BITTER 1937

Mappin`s Masborough Old Brewery Ltd
The Brewery
Greasborough Rd
Rotherham

                                                                     Best Bitter
                                                              26 Th January 1937
                                                                     Gyle No : 97

  Original Gravity: 1.040  Racking Gravity: 1.010 Final Gravity: 1.007 I B U : 34  A B V : 4.75 %

                                                                       MALT
Chevalier Pale Ale Malt                                                                       31.75  %
Plumage Archer Pale Ale Malt                                                             31.25  %
Barrett`s Burson Pale / Joe White / Irish Ale Malt @ 6.5 ebc              31       %
Crystal Malt                                                                                           3        %
Flaked Maize                                                                                          3       %

                                                               MASHING
A Pale 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 : 64.5 c At Goods In - + 20 Minutes @ 2.685 L/Kg
2 Nd Mash Heat : 66.5 c At Goods In + 20 - + 120 Minutes @ 0.650 L/Kg
3 Rd Mash Heat : 70 c At Goods In - + 120 - + 150 Minutes @ 1.350 L/Kg
At Taps , slowly open the mash tun valve and slowly return any turbid 1 St runnings over the top of the mash and continue to do so until a BRIGHT AND CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .

                                                            SPARGING 
At Taps + 10 ( Clear Wort Point Only ) , give the first sparge at 71 c @ 1.200 L/Kg for approximately 1/2 - 3/4 hour , then after 5 - 10 Minutes , give the second sparge at 68.5 c @ 2.000 L/Kg and continue until a runnings gravity of approximately 1.002 .
To give X Litres of Wort at 1.032 .
Liquor back to 1.029.75 at Copper Fill , and BOIL 1/4 Hr ( LID OFF ) TO 1.030 .

                                                                  SUGARS 
No 2 Invert Block                                                                              14 % - 1.005.5 ( r - .01 )
Malt Extract                                                                                         8.5 % - 1.003.5

                                                                   COPPER 
A 1.75 Hr Boil , 1 St Charge @ Let Off -90 , 2 Nd @ Let Off - 55 and a third @ L/off - 25 .
At Let off - 35 , Liquor back with LIQUOR , NOT WATER to  1.030.5 and add the Malt Extract and No 2 Sugar , then the 3 Rd Charge ; then @ L/Off - 12 , L/Bk to 1.039 and add the copper finings at Let Off - 10 Minutes . Stand the copper 1/2 hour at Let Off before cooling to pitching heat and sending to the Hop Back for a Half Hour stand , then cast to the F.V .

                                                                   HOPS
1 St   Charge @ 1.030 : French Fuggles 14 IBU
2 Nd  Charge @ 1.036 : Goldings 8 , Brewer`s Gold / Golden Cluster @ 6 IBU
3 Rd Charge @ 1.039 : Goldings 3 , Keyworth Mid Season 3 IBU
HOP BACK : 3 % Each of Goldings and Keyworth Mid Season

                                                                 YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square type yeast strain @ 16 c, and Rouse @ Pitch + 10 Hours and at every 6 - 8  hours until X --- X as below .

                                                          ATTENUATION
DAY       Hour       Heat       Gravity                    REMARKS 
   1             P          16.5         1.040
   2          M 6        17            1.037
             Noon       17.5          1.034
               E 6         17.75        1.032
   3          M 7       18.5          1.021
             Noon      19              1.019
               E  5       19             1.017 
    4        M  9       18.5          1.012    Skim & Cool to 16 c over the next 24 hours
    5        M 10      16             1.010     To Racking Vessel
    6                       16             1.007.5  Prime Up With a Candy Cane Solution to 1.010.5
    7        M           15             1.010. 25
              E             15            1.010  Racking Point to containers / Barrels etc
After Racking as above , stand for 4 - 5 days at 14 c before cellaring for 2 weeks at 12 c , then add the barrel finings and roll well , stillage @ 12 c for 4 - 5 days before venting , then Tap and allow a further 24 - 36 Hours to condition before Q.C .

With Fullsome thanks to the Yorkshire Local Historian who kindly sent me the records extracts , Cheers All and Happy Mashing 🍻

         Edd The Brew

       









        










Wednesday, 25 September 2019

CHAPMAN`S BLACK LION BREWERY, BRIGHTON : PALE ALE 1880

Chapman`s Black Lion Brewery
Black Lion Street
Brighton
Sussex

                                                                      PALE ALE 
                                                       Tuesday 28 Th September 1880
                                                                   Gyle No : 221

 Original Gravity : 1.059.5 C.V Gravity : 1.009.25 Final Gravity : 1.006.5 I B U : 80  A B V : 8.5 %

                                                                        MALT
Chevalier Pale Ale Malt                                                                                                      100  %

                                                                    MASHING
Pale Ale Liquor .
Warm the Mash Tun before allowing the Goods In for a Pre Mash for 15 Minutes:62.25c@2.145L/Kg
First Mash Heat       : 64 c At 0 - + 25 @ 0.360 L/Kg
Second Mash Heat  : 67.5 c At + 25 - + 120 @ 2.500 L/Kg
Third Mash Heat     : 69 c At + 120 - + 150 @ 0.895 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 & CLEAR / BRILLIANT WORT is , flowing consistently , then cast to the copper .

                                                                SPARGING 
At TAPS ( CLEAR WORT POINT ONLY ) + 10 Minutes At 1.660 L/Kg @ 74 c and continue until an estimated last runnings gravity of 1.003.5 - 1.003.75 .
To Produce X Litres of Wort @ 1.045 , Boil for 1/ 4 Hour with the LID OFF before the first hop charge is added .
                                                                  SUGARS
No 1 Invert Block                                                                                                          15  %
First Sacch Charge @ Let Off - 0 @ 1.009

No 2 Invert Block                                                                                                           15  %
Second Sacch Charge @ Let Off - 25  @ 1.009

                                                                   COPPER
A 1:25 Boil LID OFF / OPEN COPPER  . Add the first Hops after the condensing 1/4 Hr Pre Boil @ 1.055 , and the Second Charge @ Let Off - 50 Minutes then at Let Off - 30 Minutes , Liquor Back to 1.049 WITH LIQUOR ONLY , NOT WATER and add the Second Sacch Charge @ Let Off - 25 as above . At Let Off , stand the copper 1/2 Hour 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 : French Fuggles 15 , Goldings 15 IBU
2 Nd Charge : Goldings 20 , French Fuggles 20 , Brewer`s Gold 10 IBU

HOP BACK : 10 % Each of the Second Charge Varieties as a % of the overall weight of the copper hop charges .

RACKING HOPS : Goldings 42 g , Hallertau / Saaz etc @ 18 g PER 25 Litres of HOMEBREW Racked Down .

                                                                    YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a Sussex area Yeast Strain @ 4.8 g/Litre at a temperature of between 13.5 - 14 c .

                                                           ATTENUATION
DAY     Hour    Heat    Gravity                  REMARKS 
   1           P         14        1.059.5
   2        M 7       15.5      1.056
             E  6       16.75    1.051.5    Drop to a 2 Nd F.V
   3        M 7       18         1.042.25  Rouse @ 1.042 & 1.036 ( VIGOUROUSLY )
             E  5:45   18.75    1.031 
   4         M 8      19.75     1.017.25
              E  6      19.75      1.013
   5         M 10    20.25      1.010  Cool to 13 c over 24 Hours
   6         -------   13           1.009.25
   7         -------   13           1.009.25  To C.V ; ON HOPS AS ABOVE , then mature at 13 - 14 c until at 1.006.75 , then Prime Up With a 50/50 Solution of Candy Cane Sugar and Malt Extract ( Light ) to 1.010 , and allow to condition until at 1.009 @ 12 - 13 c , then allow to 14 - 14.5 c and BOTTLE at 1.008.75 IN AS BRIGHT AND CLEAR A CONDITION AS POSSIBLE . Stand the bottles for 1 - 2 weeks @ 13 - 14 c before cellaring for 3 Months @ 12 c , then a further 3 @ 8 - 10 c before Q.C and Enjoyment .

With thanks to David Juler and the team at The Museum of Oxford for sending me the photos of the brewing records , and to the guys at the Oxfordshire Archives where these brewing records are located ;

Cheers All and Happy Mashing ,

Edd The Brew




























Tuesday, 24 September 2019

S H WARD & CO : BITTER BEER 1881

S H Ward & Co
Sheaf Brewery
Sheffield
Yorkshire

                                                                    BITTER BEER
                                                       Thursday 24 Th February 1881

Original Gravity : 1.069 Racking Gravity : 1.017 Final Gravity : 1.014 I B U : 46  A B V : 6.25 %

                                                                        MALT
Chevalier Pale Ale                                                                                                       60  %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                                   40   %

                                                                   MASHING
Pale 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 ; Allow + 10 Minutes to mash in and achieve 1 St Heat as below .
1  St Mash Heat : 64 c At Goods In - + 20 Minutes for a total of 30 Mins @ 2.415 L/Kg                                                                                 ( Inc Mashing Time) .
2 Nd Mash Heat : 66 c At + 30 - + 120 Minutes @ 0.585 L/Kg
3 Rd Mash Heat : 70 c At + 120 - + 150 Minutes @ 0.500 L/Kg
At Taps ( + 150 Mins ) , Slowly open the M/T 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 consistently , then cast to the copper .
                                                                 
                                                                SPARGING
At Taps ( Clear Wort Point ONLY ) + 10 Mins , At 70 c and at a ratio of 3.415 L/Kg , until an estimated last runnings gravity of 1.004.75 .
To Produce X Litres of Wort @ 1.057 / 1.058 .

                                                                  COPPER 
A 1 3/4 Hour Boil on hops , 2 Hrs in total boiling time : At Let Off - 120 , Liquor back to 1.055 with Liquor boiled 1/4 Hr MINIMUM , then boil with the LID OFF for 1/4 Hour before adding the hops ;
First Charge @ L/Off - 105 , Second @ L/Off - 60 and a Third Charge @ L/Off - 30 .                        At Let Off - 15 , Liquor Back to 1.067.5 as above with TREATED LIQUOR ONLY , then at Let Off - 10 , add the copper finings and @ L/Off , stand the copper for 1/2 hour before cooling to pitching heat and casting to the Hop Back for a Half Hour stand , then send to the F.V .

                                                                    HOPS
1  St Charge : East Kents     12 IBU @ 1.056
2 Nd Charge : East Kents    14 IBU @ 1.062
3 Rd Charge : Goldings 14 IBU , Hallertau / Saaz 6 IBU @ 1.068

HOP BACK : All % as of the WHOLE HOP GRIST WEIGHT
                          Goldings @ 8 %
Racking Hops : Goldings 12 g , Hallertau 6 g PER 25 Litres of HOMEBREW racked down .

                                                               YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a YORKSHIRE SQUARE type Yeast Strain as follows : 4.8 g /Litre @ 15 c and Rouse @ Pitching + 10 Hours and at every 8 hours until marked as X --- X Below .

                                                            ATTENUATION
DAY        Hour     Heat     Gravity           REMARKS
   1              P          15       1.069
   2             M        16.5      1.067  Drop to a Second F.V @ 1.067 - 1.065
                  E          17        1.060
   3            M         17.5      1.054   Double Rouse
                 N          19         1.047       "          "
                 E          19.5       1.040      "          "
   4           M          20          1.030
                E           20          1.024  X --- X @ 1.024
   5           M          17          1.020
                E           16          1.018
   6           M          14.5       1.018
   7           E           14.5       1.017
Rack to containers ON HOPS as above @ 1.017 and stand for 1 week @ 14 c before cellaring for 1 Month at 12 c , then add the barrel finings and roll well , then stillage at 12 c for 1 week before venting , and allow 24 - 36 hours before tapping ; then allow a further 1 - 2 days to condition before Q.C and enjoyment !! .

BOTTLING : Take from the main F.V @ 1.022 AND send to a Conditioning Barrel @ + 5 g 
on each variety as given above . Mature ON A STILLAGE for X time @ 12 c until at 1.017.5 and allow the temperature to 14.5 c and bottle at 1.016.75 - 1.016.5 @ 14.5 - 15 c and stand at 14 c for 1 week , then cellar for 2 Months at 12 c before Q.C .

With thanks to the excellent team at Sheffield City Archives where the Ward`s records are located , Cheers Guys !

Cheers All , and Happy Mashing

Edd The Brew



















                                                         

Monday, 23 September 2019

JOSHUA TETLEY & SONS : BITTER 1904

Joshua Tetley & Sons Ltd
The Brewery
Leeds
West Riding
Yorkshire


                                                                    BITTER BEER
                                                         Tuesday 25 Th October 1904
                                                                   Brew No : 12689

 Original Gravity: 1.046 Racking Gravity: 1.012.25 Final Gravity: 1.009.75  I B U: 34  A B V: 5 %

                                                                      MALT
Chevalier Pale Ale Malt                                                                                                        25.75  %
Plumage Archer Pale Ale Malt                                                                                              11.75  %
Barrett`s Burston Pale Ale Malt / Joe White / Irish Ale Malt @ 6.5 ebc                              24.5    %
Weyermann Vienna Malt                                                                                                       38       %

                                                                 MASHING
A Pale 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 : 65.5 c At Goods In - + 120 Minutes @ 2.415 L/Kg
2 Nd  Mash Heat : 67.5 c At + 120 - + 150 Minutes @ 1.340 L/Kg
At Taps ( + 150 ) , 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 ( Clear Wort Point ONLY ) ,  At : 68.5 c @ 3.500 L/Kg  until a last runnings gravity as below; To produce X Litres of Wort @ 1.035 , then at Copper Full , Boil 1/4 Hour to 1.036 , with the LID OFF .
RUNNINGS : 1.093  -  1.002.25

                                                                    SUGARS 
No 2 Invert Block Sugar                                                                                       13.25 % - 1.006


                                                                    COPPER
A 2  Hour Boil , 1 St Charge @ Let Off - 120 , 2 Nd @ Let Off - 70 , 3 Rd @ Let Off - 25 Mins ,
At Let Off - 30 , Liquor back to 1.038 and add the No 2 Sugars , then the 3 Rd Charge and at Let Off - 15 , liquor back as required to 1.044.5 and add the Copper Finings at Let Off - 10 Minutes , then at Let Off , stand the copper 1/2 hour before cooling to pitching heat and casting to the HOP BACK for a half hour stand before sending to the F.V .
                                                                    HOPS 
First Charge :                @ 1.036 : French Fuggles 20 ibu
Second Charge :            @ 1.042 : East Kents 6 ibu
Third Charge    :            @ 1.044.5 : Goldings 10 ibu
HOP BACK : 8 % EACH of French Fuggles and Goldings ( % of the whole hop charges weight )

Racking Hops : 8 g Per 25 Litres of HOMEBREW Racked Down of French Fuggles .

                                                                     YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a YORKSHIRE SQUARE type yeast strain at 15.5 c @ 5.25 g / Litre of Wort , and ROUSE @ Pitching + 8 hours and at every 8 until X --- X , as given below .

                                                          ATTENUATION
DAY     Hour      Heat      Gravity              REMARKS
   1           P           15.5      1.046
   2        M 6          16
             E  2          17
             E 10         18.5
   3        M 6          18.5      1.030.5
             E  2           19.5
        E  8:30                      1.021.5
            E 10         18.75    1.020
  4       M  6          17.75    1.017.75         X --- X
           E   2          17.25    1.015.75
            E  10        16.75
  5       M  6          16.25 
           E  10         16
  6        M              14         1.014.75   To Racking Vessel
  7        E               14.5      1.012.25  Rack onto Hops as above and stand for 1 week at 14 c .

Mature for 3 weeks at 12 c before adding the barrel finings and rolling well , then stillage at 12 c for 4 - 5 days before venting , then allow 24 hours before tapping , and a further 24 - 36 to condition before Q.C !! .

BOTTLING : Take from the main F.V @ 1.018 AND COOL TO 14 c on HOPS as above , @ + 4 g , then condition at 14 c until at 1.013 , then allow to 14.5 c and bottle CLEAR / BRILLIANT at 1.012 and stand for 1 week at 14 c before cellaring for 1 month at 12 c before Q.C and enjoyment .


With gratefull thanks for the label photos to : Peter Dickinson , and profuse gratitude to the team at West Yorkshire Archives , Morley Nr Leeds where the Tetley`s collection is held .


Cheers All , Happy Mashing .

Edd The Brew










Thursday, 19 September 2019

MORRELL & Co : BITTER 1889

Morrell & Co
The Lion Brewery
Oxford


                                                                        BITTER  ( B )
                                                              Friday 8 Th March 1889
                                                                      Gyle No : 107

  Original Gravity : 1.053 Racking Gravity : 1.012 Final Gravity : 1.009.5  I B U : 42 ABV : 5.25 %

                                                                         MALT 

Chevalier Pale Ale Malt                                                                                           100   %


                                                                  MASHING
PALE ALE 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 - + 20 Minutes @ 2.415 L/Kg
 2   Nd Mash Heat : 66 c @ + 20 - + 90 @ 0.585 L/Kg
 3  Rd Mash Heat : 68 c @ + 90 - + 120 @ 0.500 L/Kg
 4  Th Mash Heat : 70 c @ + 120 - + 150 @ 0.685 L/kg
At Taps ( + 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 BRILLIANT / CLEAR WORT is flowing with consistency , then cast to the copper .

                                                                SPARGING 
At Taps ( CLEAR WORT POINT ONLY ) , Sparge at  75 c at 2.685 L/Kg until an estimated last runnings gravity of 1.003.5 - 1.004 . Then liquor back to 1.041 before boiling for 1/4 Hour .

     
                                                                  COPPER 
A 1 3/4 Hr Boil ON HOPS ( 2 HrTotal ) . Boil as above for 1/4 hr , with the LID OFF , before adding the first hops , then 2 Nd @ L/Off - 65  , 3 Rd at Let Off  - 25 Minutes . At Let off  - 15 , Liquor back as required to 1.051 and at L/Off - 10 , add the Copper Finings , stand 1/2 Hour at let off before casting to the Hop Back for a 1/2 Hour stand , then cool to pitching heat and send to the F.V .

                                                                    HOPS 
First Charge        @ 1.042 : OLD / STALE @ 1.2 % a/a MAX ; Goldings 6 IBU
Second Charge   @ 1.048 : Goldings 18 , Hallertau 6  IBU
Third Charge      @ 1.052 : Goldings 10 , Hallertau 2  IBU
Hop Back ( As a % of the WHOLE HOPS BILL Wt ) Goldings 6 %

RACKING HOPS :( Per 25 Litres of HOMEBREW racked down)  Goldings 10 g

                                                                  YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of eg WyeYeast 1187 at a ratio of 4.5 g /L @ 15 c
Rouse at Pitch + 12 and at every 8 - 10 hours until marked X --- X as below .

                                                         ATTENUATION
DAY      Hr      Heat       Gravity          REMARKS 
  1            P        15           1.053
  2            M      16.5        1.051  Double Rouse @ 4 Hrs apart .
                E       18            1.044
  3            M      19            1.040
                E       19.5         1.036
  4            M      20.5         1.030
                E       21            1.024
  5           M       20.5         1.020
               E        17.25       1.017 
  6           M       14            1.014 To Clearing Vessel / 2 Nd F.V @ 1.014
               E        15             1.010
  7           M        14           1.009.5 Prime to 1.012.5 With Candy Cane Sugar Solution
               E         13           1.012.25
  8          E           13          1.012   Rack to draught containers ON HOPS as above  , then stand at 14 c for 1 week before cellaring for 3 - 4 weeks at 12 c , then add the barrel finings and roll well , stillage for 3 days @ 12 c , then Vent , Tap + 24 hours later and allow 24 - 36 hours to condition before Q . C.

BOTTLING  :  Mature in the draught cask / container ON HOPS @ + 5 g  from the Clearing Vessel @ 1.014  and allow the temperature to 13 c  , AT 1.009.5 , prime to 1.013 and allow to  @14.5 c , Then Bottle at 1.012 ,IN AS BRIGHT / AS CLEAR A CONDITION AS POSSIBLE ,Stand for 1 week @ 14 c before cellaring for 1 month at 12 c before Q.C  .


With thanks to David Juler and the team at The Museum of Oxford  who kindly sent me the photos , and to the team at the Oxfordshire Archives where the Morrell`s records are located , Cheers Guys !!


HAPPY MASHING GUYS !! ,

Edd The Brew





















                                 

Monday, 16 September 2019

S H WARD & Co : X X X X 1875

S H Ward & Co ,
Sheaf Brewery
Eccleshall Rd
Sheffield

                                                                     X X X X 
                                                   Monday 25 Th January 1875

     Original Gravity : 1.097  C . V Gravity : 1.034 Racking Gravity : 1.025 Final Gravity : 1.020                                                          I B U   :  48       A B V   : 8.5 % +

                                                                       MALT
Chevalier Pale Ale Malt                                                                                      65 %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                           35 %


                                                                   MASHING
A Mild Ale Liquor profile .
Thoroughly warm the mash tun to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
1   St Mash Heat :  64.5 - 65 c @ Goods In - + 30 Mins @ 2.415 L/Kg
2  Nd Mash Heat :  68 c @ + 30 - + 120 @ 0.685 L/Kg
3 Rd  Mash Heat :  70 c @ + 120 - + 160 @ 0.400 L/Kg
 At taps ( + 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 BRILLIANT / CLEAR WORT is flowing with consistency , then cast to the copper .

                                                                 SPARGING
At Taps ( Clear Wort Point only ) + 10 and at a ratio of 2.865 L/Kg at 70 c and until an estimated last runnings gravity of 1.005.5 - 1.006 .

To Produce X Litres of Wort @ 1.078 - 1.079

                                                                    COPPER 
3 Hour Boil , 2 1/2 ON HOPS , As follows : 1 St Charge @ Let Off - 150 , 2 Nd @ Let Off - 90 and a Third Charge @ Let Off - 30 . Boil with the LID OFF until the Second Hop Charge .
At Let off - 15 , Liquor Back as required with Liquor Boiled 1/4 Hr minimum to 1.095 and add the Copper Finings at Let Off - 10 ; then stand 1/2 hour at Let Off before cooling to pitching heat and casting to the fermenting vessel .
                                                                        HOPS
1   St Charge : East Kents @ 16 IBU @ 1.080
2  Nd Charge : East Kents 8 , French Fuggles 8 IBU @ 1.089                             
3  Rd Charge : East Kents 8 , Tardif De Bourgogne  8 IBU @ 1.095

RACKING HOPS : Goldings  16 g , Tardif De Bourgogne 10 g           
                                             PER 25 LITRES OF HOMEBREW

                                                                  YEAST
Pitch with a LIVE BARM / ACTIVE STARTER as follows ;
1 St Pitch : 3.5 g / Litre of a YORKSHIRE Sq Yeast Type @ 17 c
2 Nd Pitch : 3.5 g / Litre of an EDINBURGH type yeast strain @ as below .

                                                         ATTENUATION
DAY     Hour     Heat      Gravity            REMARKS
   1           P          17          1.097          Rouse @ P + 8 Hrs and at every 8 until Drop - 6 Hrs
   2          M          18         1.095
               E           19.5      1.090
   3           M         18         1.085     Drop to 2 Nd F . V  & Re Pitch as ibid , ROUSE @ Every 8 Hrs
                E           20        1.074                                                                      Until X --- X Below .
   4           M          19.5     1.069
                E           20.5     1.062
   5           M          21.5     1.054
                E           22         1.048
   6           M          22         1.043
                E            18        1.039
   7           M           16        1.036
                E             14        1.034
   8           M            14        1.034
                E             13        1.034    To C . V
Put into C.V ON HOPS AS ABOVE , then mature at between 12  c until at 1.026.5  then allow to 14.5 - 15 c and Rack to draught containers @ 1.025 - 1.024 and stand for 2 weeks @ 13 c before cellaring for 2 - 3 months at 10 - 12 c , add the barrel finings and roll well , stillage for 1 week before venting , then allow 24 hours before tapping .

                                                               BOTTLING 
Put into a C.V as ibid , and condition at 13 c until at 1.026 , then allow to 15 c and bottle at 1.023 at 15 c , stand at 14 c for 1 week before cellaring for 6 Months at 12 c , then a further 3 - 6 @ 8 - 10 c .


Cheers All  And Happy Mashing

Edd The Brew

With thanks to Sheffield Archives , where the Ward`s brewing records are located , Cheers Guys .




Saturday, 14 September 2019

JOSHUA TETLEY & Sons ; K K K K 1886

Joshua Tetley & Sons
The Brewery
Leeds
West Riding
Yorkshire

                                                                       K K K K 
                                                       Thursday 15 Th April 1886
                                                              Brew No : 12919


   Original Gravity : 1.078  C . V Gravity : 1.022 Racking Gravity : 1.015.5 Final Gravity : 1.012
                                                              I B U : 64   A B V : 7 %

                                                                     MALT
Chevalier Pale Ale                                                                                                      40   %
Weyermann Vienna Malt                                                                                            30   %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                                   30  %

                                                                 MASHING
A Burtonised brewing liquor should be used .
Thoroughly heat the Mash Tun with boiling liquor to 1 - 1.5 " above the plates / filter bed before mashing in as follows ;
1   St Mash Heat : 67.5 c At Goods In - + 60 Minutes @ 2.685 L/Kg
2  Nd Mash Heat : 69 c At + 60 - + 120 Minutes @ 1.250 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 ubtil a CLEAR / BRILLIANT WORT is consistently flowing , then cast to the copper .

                                                                SPARGING
At Taps + 10 ( CLEAR WORT Pt ONLY ) , and at a ratio of 3.485 L/Kg @ 74 c , until an estimated last runnings gravity of 1.005.5 - 1.005 .
To Produce X Litres of Wort @ 1.061

                                                                     COPPER
A 2 Hour Boil , with the 1 St 1.5 Hrs , LID OFF , replace the lid @ Let Off - 30 .
At Let Off - 15 , Liquor back as required to 1.076 and add the Copper Finings @ L/Off - 10 and stand the copper for 1/2 hour at Let Off , then cool to pitching heat and cast to the F.V .
                                                                       HOPS
1  St Charge @ L/off - 90 @ 1.065 : Tettnang 10 , Goldings 8 , Keyworth Mid Season 8  IBU
2 Nd Charge @ L/off - 60 @ 1.073 : French Fuggles 10 , Goldings 8 , Keyworth Mid Season 8  IBU
3 Rd Charge @ L/off - 35 @ 1.076 : Strisselspalt 12  IBU
RACKING HOPS : Goldings 16 g , Striesselspalt 10 g PER 25 Litres of HOMEBREW .


                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a YORKSHIRE Sq type yeast strain at 18 c and rouse at Pitch + 10 and at every 8 hours until marked X --- X as below .


                                                             ATTENUATION
DAY      Hour    Heat      Gravity          REMARKS
    1           P        17.75     1.078      Drop to 2 Nd F.V @ 1.076
    2          M       19           1.068      Double Rouse @ 4 hrs apart
                E        19           1.054      Rouse @ 1.054 and at 1.050
    3          M       19.5        1.046 
                E    6  19.5         1.043
                E   12  19.5        1.032.25   X --- X @ 1.032
    4          M       19.5         1.026.5
                E         19           1.025
    5          M        18           1.024
                E         17           1.023.75
    6                      15           1.023
    7                       14          1.022.5
    8                       14          1.022   To C . V
As above , cast to a C.V on hops as above and mature at between 12 and 13 c until at 1.016 , then allow to 14.5 c and Rack to containers at 1.015.5 and stand 2  weeks @ 13.5 - 14 c ,  then reduce to 12 c and cellar for a MINIMUM OF 6 - 8 MONTHS , release excess pressure at the end of the first month at 12 c , then re seal and continue to mature at 12 c , at 6 Months , add barrel finings at 6 months , Stillage for 1 week before T & V , and allow a minimum of 36 hours to condition before Q.C .
                                                                     BOTTLING 
Bottle as follows ; Take from the F.V into a C.V @ 14 C and hold at that value until 1.020 , then put into another C.V , ON HOPS as above + 4 g on each Variety and reduce to 12 c ASAP , Cellar at that value until the gravity has dropped to 1.016.5 Re Stillage and then allow to 14.5 - 15 c and botle at 1.015.25 ( Total Clarity / Brilliance required ) and stand for 1 week at 14.5 c before cellaring for 8 months - 1 year at 12 c .

Cheers All and Happy Mashing ;

Edd The Brew

With thanks to Peter Dickinson for the Label Photos , and to the excellent team at WYJAS Morley where the Tetley`s brewing records are .








Friday, 13 September 2019

PETER WALKER & Sons , X X X X STOCK ALE

Peter Walker & Sons
The Brewery
Dallam Lane
Warrington
Lancashire


                                                               X X X X STOCK ALE 
                                                   Wednesday  12 Th November  1891  
                                                                  Brew No : 3987
  Original Gravity : 1.066  Racking Gravity : 1.013.5 Final Gravity : 1.010  IBU : 56  ABV : 8.5 %

                                                                         MALT
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                                         10.5 %
Plumage Archer Pale Ale                                                                                                  10.5 %
Chevalier Pale Ale                                                                                                             63   %
Amber Malt                                                                                                                          6   %
Flaked Maize                                                                                                                      10   %

                                                                     MASHING
Burtonise ALL 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 Mash Heat : At Goods In - + 120 Minutes @ 2.400 L/Kg , At : 66 c
2 Nd Mash Heat : At + 120 - + 155 Mins @ 2.045 L/Kg , At : 69.5 c
At Taps ( + 155 ) , 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 & CLEAR WORT is consistently flowing , then cast to the copper ( Clear Wort Point ONLY ) .

                                                                 SPARGING 
At Taps ( Clear Wort Point ONLY) + 10 Mins @ 80 c and at a ratio of 2.150 L/Kg , continue sparging until a runnings gravity of 1.005.5 - 1.006 .

                                                                  SUGAR
No 1 Invert Block                                                                                 26.5 % - 1.017
No 2 Invert Block                                                                                   5.5  %  - 1.003.5

Caramel                                @ 3.25 g Per 25 Litres of HOMEBREW

                                                                    COPPER 
Liquor Back as required ( Liquor Boiled 1/4 hr MIN ) TO 1.049 and boil with the LID OFF for 1/2 Hr Min to 1.050 before the First Hop Charge @ Let Off - 120 @ ( a ) 1.050 , ( b ) @ 1.052 , then at Let Off - 85 Liquor Back as above to 1.050 and add the No 1 Invert then the 2 Nd Charge of Hops at Let Off - 75 Mins @ 1.068 , then at Let Off - 30 Liquor Back to 1.061 and add the No 2 Invert Block, then the 3 Rd Charge at 1.064.5 , then replace the LID ; and @ Let off - 12 Mins ,Liquor Back as required to 1.064.5 and add the copper finings @ L/Off - 10  then the Caramel @ L/Off - 5 Mins , Stand the copper 1/2 hour at let off before cooling to pitching heat and sending to the F.V .


                                                                     HOPS
1 St   Charge : ( a )  French Fuggles 10 , ( b ) French Fuggles 10   IBU
2 Nd  Charge : Goldings 12 , Keyworth Mid Season 8  IBU
3 Rd  Charge : Goldings 8 , Keyworth Mid Season 8 IBU


                                                                    YEAST
Pitch with a LIVE BARM / ACTIVE STARTER , Of a Yorkshire Square type yeast strain @ 15.5 c and at 4.25 g / Litre ; Rouse @ Pitch + 12 Hours, Drop to 2 Nd FV as below , then rouse at Drop +12  and at every 8 Hours until marked X --- X as below.

                                                             ATTENUATION
                   BOTTLED                                                                              DRAUGHT 
Day     Hour    Heat       Gravity               REMARKS
   1         P         15.5        1.066
   2         M        17           1.064
              E         17           1.059    Drop to 2 Nd F.V
   3         M        19.75      1.050
              E         21.5        1.046
    4        M        21           1.040
    5        M        19           1.038   x ( Double Rouse ) x                                      21 c @  1.036 
              E         19           1.030                                                                           20 c @  1.028
     6       M        17           1.022    X --- X & SKIM                                             19 c @ 1.020
              E          16.5       1.019                                                                            18 c @ 1.019
      7      M         16          1.017.5                                                                          15 c @ 1.018  To C.V
      8      M         14          1.016.5
      9      M          14         1.016.5    To C.V ON HOPS AS BELOW .

                                                           RACKING 
DRAUGHT :  Cast to a Conditioning Vessel as above @ 1.018 and cool to 14 c asap  AND stand for 1 week before Racking ON HOPS  at  1.013.5 @ 14.5 c ( Goldings 8 g , Hallertau 4 g Per 25 L )  and then   stand for a further 1 week @ 14 c before cellaring for THREE MONTHS at 12 c , then add the barrel finings and STILLAGE 1 WEEK before venting , Tap + 24 - 36 Hrs later and allow 36 - 48 hours to condition before Q . C

BOTTLING :  Rack to the C.V on hops @ + 4 g per var as ibid , and mature at 14 c for 1 week before cellaring at 12 c until the beer has attenuated to 1.013.5 and allow to 14.5 c then bottle                           (  IN AS BRIGHT / CLEAR CONDITION AS POSSIBLE ) at 1.012.75 and stand for 1 week , then cellar the bottles for 3 months at 12 c and another 3 - 6 @ 10 - 12 c before Q.C .

Cheers All , and Happy Mashing ,

Edd The Brew

With thanks to Keith Osbourne for the label photos ,
the images from Walker & Sons ( Illustrated ) are , C Liverpool Museums & Galleries