Tuesday, 29 October 2019

MORRELL`S of OXFORD : PORTER 1889

Morrell & Co
The Lion Brewery
Oxford

MORRELL & Co`s LION BREWERY , OXFORD
Photo Courtesy of the Historic England Website


                                            PORTER 

                                                               Sunday 16 Th March 1889 
                                                                         Gyle No : 112
              Original Gravity :1.072 Racking Gravity :1.018 Bottling Gravity :1.017.5 Final Gravity : 1.015
                                                               I B U: 56      A B V  6.25 %

                                                                               MALT 
Chevalier Pale Ale Malt                                                                                                     44.5  %
Barrett`s Burston Pale ( 7 ebc )                                                                                          48     %

alternative : Irish Ale Malt @ 6.5 ebc @ 48 %
Brown Malt                                                                                                                           7.5 %

                                                                          MASHING 
Use a liquor profile rich in Gypsum , Not Fully Burtonised .
Thoroughly warm the mash tun with Boiling Liquor to 1 - 1.5 inches above the Plates / Filter Bed before mashing in as follows :
1 St Mash Heat : 64 c At Goods In - + 30 Minutes @ 2.145 L/Kg
2 Nd Mash Heat : 68 c At + 30 - + 120 Minutes @ 1.075 L/Kg
3 Rd Mash Heat : 70 c At + 120 - + 160 Minutes @ 1.685 L/Kg
At + 160 Minutes , slowly open the M/T Valve and return any cloudy / turbid 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 Clear Wort Point + 10 Minutes at 74 - 75 c @ 1.685 L/Kg , until a last runnings gravity of no less than 1.006 .
At 1.006 , CLOSE Mash Tun Valve , and Liquor back as required in the copper to 1.070 and boil with the LID OFF until at 1.072 .

                                                                             COPPER 
A 2.5 Hour Boil on Hops :LID OFF UNTIL AT 1.084 . 1 St Hops @ Let Off - 150 Mins @ 1.072 , 2 Nd Hops @ Let Off - 90 @ 1.078 , at 1.084 , Liquor back to 1.070 at Let Off - 35 and then replace the Lid , 3 Rd Hops Charge @ Let Off - 30 Minutes @ 1.070 .
At Let Off - 15 , L/Back to 1.071 as required and add the Copper Finings at Let Off - 10 Minutes . Stand the Copper 1/2 Hour at Let Off , then cool to pitching heat and cast to the Fermenting Vessel .
                                                                               HOPS 
1 St Charge : East Kent Goldings @ 22 IBU @ 1.072
2 Nd Charge : French Fuggles @ 16 IBU @ 1.084
3 Rd Charge : Goldings 8 , Golden Cluster 4 , Saaz / Hallertau 4 IBU @ 1.070

                                                                            YEAST 
Pitch with a live barm / active starter of : WY 1882PC AS FOLLOWS : 4 g / Barrel Litre @ 15 c
Rouse @ Pitch + 8 Hours and at every 8 Hours until marked X --- X  as below .

                                                             ATTENUATION
DAY     Hour      Heat     Gravity             REMARKS 
   1            P           15        1.072        Drop to a Second F.V @ 1.068
   2            E           17        1.064
   3            M          19        1.060
                 E           19.5     1.056
   4            M          20        1.050
                 E           21        1.045
   5            M          21        1.040
                 E           22        1.032
   6            M          19        1.028  To Bottling C.V ONLY 
                 E           14        1.022             X --- X   
   7            E           13         1.018   To DRAUGHT C.V / SETTLER
   8            E           14         1.015
   9            E           14         1.015    Prime up 
  10           M          14         1.018.5 
                 E            15        1.018   Rack to Draught Container 
After reaching 1.015 as above , Prime up with 1.002 of Candy Cane and 1.001.5 of Malt Extract and Rack to Draught as above , stand for 1 week @ 13 - 15 c , them mature @ 10 - 12 c for 3 months before adding the barrel finings , roll well and stillage @ 12 c for 1 week before Venting / Releasing Excess pressure , then allow 24 - 36 hours to condition before Q.C .
                                                                            BOTTLING 
 @ 15 c at 1.017.5 and stand 4 - 5 days @ 13 - 15 c before cellaring for 3 Months @ 10 - 12 c before a bit of well earned Q.C 
With thanks to David Juler and the team at The Museum of Oxford for sending me the brewing records ; Cheers Guys ! , and thanks to the team at the Oxfordshire History Centre / Oxon Archives for the assistance with the research planning .

Cheers All , and Happy Brewing ,

Edd The Brew 
 

MORRELL`S BREWERY , OXFORD : No 1 ALE 1853

Morrell & Co
The Lion Brewery
Oxford
Morrell`s Lion Brewery , Oxford . Image from the Historic England Website


                                                                      ALE No
                               Friday 10 Th September 1853
Original Gravity : 1.087  Racking Gravity : 1.025 Final Gravity : 1.021  I B U : 50  A B V :  7  %

                                                                          MALT
Chevalier Pale Ale Malt                                                                                               60  %
Barrett`s Burston Pale @ 7 ebc                                                                                    40  %
alternative : Irish Ale Malt @ 6.5 ebc @ 40 %

 
                                                                      MASHING
A Liquor profile rich in Gypsum , Not fully Burtonised .
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 At Goods In - + 30 Minutes @ 2.145 L/Kg until raising to the 2 Nd Heat
2 Nd Mash Heat : 69 c At Goods In  + 30 Mins - + 120 Minutes @ 1.330 L/Kg until 3 Rd Heat
3 Rd Mash Heat : 71 c At Goods In + 120 Mins - + 150 Mins @ 1.925 L/Kg
SPARGING : At + 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 & CLEAR WORT is consistently flowing , then cast to the copper . Sparge as required at a ratio of 1.685 L/Kg @ 70 c until a last runnings gravity of no less than 1.006 - 1.006.5 , then CLOSE THE Mash Tun Valve and LIQUOR BACK AS REQ`D in the Copper to 1.070 and boil with the lid off until at 1.072.

                                                                   COPPER 
A 2 1/2 Hour Boil ON HOPS , With the Lid Off until 1.084  .
1  St Hops @ Let Off - 120 @ 1.076 , 2  Nd Hops @ L/off - 50 @ 1.084 , then at Let Off - 15 , Liquor back to 1.087 as required and add the Copper Finings @ L/Off - 12 Mins , then stand the Copper 1/2 Hour @ Let Off ( + 150 Mins)  . Then Cool to pitching heat and cast to the F.V .

                                                                     HOPS
1 St   Charge : Goldings 12 , Saaz 10 IBU @ 1.076
2 Nd  Charge : Goldings 16 , Hallertau 12 IBU @ 1.084

RACKING HOPS : Goldings @ 16 g Per 25 Litres of Homebrew Racked Down .

                                                                   YEAST 
Pitch with a Live Barm / Active starter @ 5 g Per Brl Litre @ 14 c of eg : WY 1882PC  
 Cheers  to Wally on the Aussie Craft Brewer Forum for highlighting this strain for me .
Rouse @ Pitch and at every 8 - 10 Hours until X --- X as below .

                                                           ATTENUATION   
DAY   Hour   Heat     Gravity           REMARKS 
   1         P        14         1.088
   3        M        18         1.082  Drop to 2 Nd F . V @ 1.080
             E          19        1.074
   4        M        20         1.068
             E         20         1.062
   5        M        18         1.055  Double Rouse @ + 4 Hrs apart
             E         21          1.046
    6       M        20          1.040
             E         21           1.038  To Settler / 3 Rd F.V / BOTTLING C . V
    7      M          19         1.026
            E            14        1.025
    8      M           13        1.025
            E            14         1.025   Rack to Draught Containers  and stand for 1 week @ 13 - 14 c, then cellar for 3 - 4 MONTHS @ 10 - 12 c before adding the barrel finings and vent , allow 24 - 36 hours to condition before a bit of well earned Q.C .

                                                               BOTTLING
Mature ON HOPS as above , @ + 5 g above the rate given , and at 14 c until 1.022 , then prime up with 1.001.5 of Candy Cane Sugars an Bottle @ 1.022.5 @ 15 c , stand for 1 week @ 13 - 15 c before cellaring for 6 Months @ 10 - 12 c then a bit of Q.C

With thanks to David Juler and the team at The Museum of Oxford for sending me the old brewing records , and to the guys at Oxfordshire Archives for their assistance with my enquiries .

Cheers All , and Happy Brewing ,

Edd The Brew























                  
     






















Monday, 28 October 2019

VAUX - North Eastern Breweries Ltd : MBM / BEST MILD 1899

North Eastern Breweries Ltd
Castle Brewery
Stockton
Co Durham



                                                       M B M - BEST MILD 
                                                                  21 St April 1899
                                                                   Brew No : 102

  Original Gravity : 1.060 Racking Gravity : 1.015 Final Gravity : 1.012 I B U : 26  A B V : 5.25 %

                                                                      MALT
Chevalier Pale Ale Malt                                                                            66.5  %
Irish Ale Malt  / Joe White @ 6.5 ebc   , OR ;                                                 
Barrett`s Burston Pale Ale Malt @ 7 ebc                                                  33.5  %

                                                                  MASHING
Light Burtonisation of ALL BREWING LIQUORS .
Thoroughly warm the Mash Tun with BOILING LIQUOR , to 1 - 1.5 inches of liquor ABOVE the Plates / Filter Bed , then mash in as follows ;
1  St Mash Heat : 65 c @ Goods In for + 30 Minutes  At 2.415 L/Kg ,  then raise to the 2 Nd Mash Heat at the ratio given below .

2 Nd Mash Heat : 68 c @ + 30 - + 120 Minutes At 1.075 L/Kg , then at + 120 Minutes , raise the Mash Heat to the 3 Rd Temperature at the ratio as given below .

3 Rd Mash Heat : 69 c @ + 120 - + 150 Minutes At 1.075 L/Kg , At + 150 Minutes , slowly open the mash tun valve and return Cloudy / Turbid Rynnings over the mash , and continue doing so until a BRIGHT & CLEAR / BRILLIANT WORT is Consistently flowing , then cast to the copper .


                                                                   SPARGING
At Clear Wort Point + 10 Minutes @ 3.0 L/Kg At 70 c and until an estimated last runnings gravity of, Ca 1.005 - 1.004 , then CLOSE the Mash Tun Valve , and Liquor Back to 1.056.5 in the copper and Boil for 15 Minutes with the LID OFF , before adding the No 3 Invert Sugar .

                                                                   SUGARS 
COPPER :  No 3 Invert Sugar                                     @  1.003 = 5 % of O.G

PRIMING : Candy Cane  = 1.002 , Malt Extract 1.001.5  as directed below .

                                                                    COPPER 
A  1 3/4 Hour Boil , with the 1 St Hops @ Let Off - 105 @ 1.060 , 2 Nd Hops @ L/off - 30 @ 1.066.
At Let Off - 20 Minutes , Liquor Back to 1.058.5 and add the Copper Finings @ L/Off - 15 Mins .
Stand the Copper @ Let Off = 105 Minutes for 1/2 Hour , before cooling to pitching heat and sending to the Hop Back for a 1/2 Hour Stand , then cast to the Fermenting Vessel .

                                                                      HOPS
1  St Charge : Fuggles 12 IBU @ 1.060
2 Nd Charge : French Fuggles 6 , Goldings 9  IBU @ 1.066

HOP BACK : French Fuggles 3 % , Goldings 4 % of the whole weight of Copper Hops .

                                                                     YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER of a BURTON ON TRENT type yeast strain , as follows : 5 g / Brl Litre @ 15.5 c and Rouse @ Pitching + 10 Hours and at + 18 Hours , before dropping to a second F.V as directed below , then Rouse @ Drop + 12 Hours and at every 6 - 8 Hours until marked X --- X as below .

                                                            ATTENUATION 
DAY     Hour      Heat      Gravity            REMARKS 
   1           P           15.5      1.060
   2           E           16.5      1.054     Drop to 2 Nd F.V @ 1.054
   3           M          18         1.045
                E            19        1.040
   4           M           20        1.034
                E            21        1.028                TO BOTTLING C.V @ 1.025 ONLY 
  5            M           20         1.022                     
                E            18          1.018
  6            M            16         1.015
                E              14        1.015
   7           M             14        1.015   Rack to Draught Containers and stand for 1 week .
Mature for 4 Weeks @ 10 - 12 c before adding FININGS and roll well , then stillage @ 12 c for 4 days before venting , then allow 24 hours to condition before Q.C .


                                                                  BOTTLING 
Take from the main F.V as above and cool to 14 c and mature until at 1.012.5 , then add the Primings and allow to condition @ 14 - 15 c until at 1.014.5 and BOTTLE @ 15 c . Stand the bottles for 1 week @ 14 - 15 c before maturing @ 10 - 12 c for 2 Months , then enjoy a Canny bit of Q.C .

With thanks to Eric from the Jim`s Beer Kit Forum for sending me the original records photos , also to the excellent team at County Durham Archives Service for all their help with my enquiries and research .( Where some of the North Eastern Breweries Ltd brewing records are located )
Lastly , thanks to Keith Osbourne for the beautifull label example photos .

Cheers All , and Happy Brewing ,

Edd The Brew








THE BEERS OF : KIRKSTALL BREWERY Co Ltd 1885

Kirkstall Brewery Co Ltd 
The Brewery
Kirkstall 
Nr Leeds 
West Riding
Yorkshire 


                                                         BEERS   IN   1885
Quality & Gyle No   Date                                     Original Grav   Racking Grav Final Grav IBU ABV
                                                                      MILD   ALES
  X              253        Thursday 24 Th September       1.052                  1.013          1.010       20   5.5%
  L               244         Tuesday 15 Th September        1.050                  1.010          1.007.5    30     5 %


                                                           PALE  &  BITTER BEERS 
 A . K         240         Thursday 10 Th September      1.050                   1.012.5      1.009        48     6 %
B . A             241          Friday 16 Th September          1.056                   1.012.5      1.010        54     5 % 
Pale Ale     239          Thursday 10 Th September     1.061                   1.012.5       1.010       58  6.75%

           
                                      
                                               STOCK  ALES  & KEEPING BEERS 
 X X X       237          Thursday 8 Th September       1.066.5                 1.012          1.009      46  6.25%

 K K K       243           Tuesday 15 Th September      1.070                     1.014         1.010.5    70 6.25%


                                                                IMPERIAL   STOUT  
I . S            246          Wednesday 16 Th September   1.072                    1.014          1.010      74    8  %

With a special thanks to Peter Dickinson for the beautifull label examples ,

Cheers All , 

Edd The Brew 




          







                                                                 

PETER WALKER & Sons PALE ALE 1895 : THE BEER !!

How Do All ,
                      Thanks to Andy and the Bungalow Brew Crew in Melbourne , here`s a review and hotos of the finished product !!  , Over to Andy ;

Peter Walker & Sons , The Brewery , Dallam Lane , Warrington , Lancashire
Pale Ale 1895
Brewed: 03.09.19 A B V : 6.3 % 

Apearance :
Glossy white head, bubbly, with poor retention that leaves white lacing. Body is sunny, burnished gold with a slight haze.
Aroma :
First impression of nose is sweet, with obvious fruity esters, overripe pear, apples stewed with cinnamon, peaches, distinct bready yeastiness.
Palate :
Palate is malty and dry, not over-the-top, a subtle minerality plays throughout with faint spiced, stewed fruit entering here and there. Alcohol is carried well - doesn't really feature. Light of body overall.
Finish :
Warm resinous notes that linger with a none-too-overpowering bitterness that stays on the tongue til the next sip.
B The yeast character of this beer seems to lead with a good maltiness and only subtle hop bitterness throughout. A solid beer and very drinkable. Scale is tipped towards yeast character rather than being balanced throughout.


Cheers All , I hope you enjoy this post, here`s a handy linky directly to the recipie : https://oldbeersandbrewing.blogspot.com/2019/05/peter-walker-sons-p-pale-ale-1895.html
Happy Brewing Folks !! ,

Edd The Brew

Sunday, 27 October 2019

SAMUEL ALLSOPP & Sons Ltd ; Part 4 : STRONG ALES 1935

Samuel Allsopp & Sons Ltd
The Brewery
High St
Burton on Trent
Staffordshire

                                                    STRONG   ALES 
                                    1935

                                         JUBILEE   ALE  

 Tuesday 2 Nd April 1935        Brew No : 4 / 318                       I B U : 90   A B V : 15 %
      Original Gravity :  1.141  C . V Gravity : 1.038  Racking Gravity : 1.035  Final Gravity : 1.032
Bottle of  Jubilee Ale ,Image Courtesy of Martyn Cornell`s Zythophile Blog 



                                       ARCTIC ALE   ( DRAUGHT )
Thursday 4 Th April 1935            Brew No : 10 / 324             I B U  : 74  A B V :7.5 % 

Original Gravity : 1.084 C . V Gravity : 1.028 Racking Gravity : 1.020 Final Gravity : 1.016

                                       ARCTIC  ALE  ( BOTTLED )
Thursday 28 Th February 1935    Brew No :   9 / 261              I B U  : 76 A B V :7.5 % 


The next and last installment of the Allsopp`s Beers in 1935 series will , be the STOUTS , up soon !!

Cheers All ,

Edd The Brew


                           

     
           

SAMUEL ALLSOPP & Sons Ltd : PALE ALES & BITTER BEERS 1935

Samuel Allsopp & Sons Ltd
The Brewery
High St
Burton on Trent
Staffordshire
           
                                                             PALE ALES 
  
                                                   &     
                         BITTER BEERS 
                                                1935 

Brew No  Quality          Date         Original Gravity Racking Gravity Final Gravity   I B U      A B V 


 4 / 471          D          26/06/1935         1.053                 1.013                1.010              52          5.75 %
10/239      John Bull  14/02/1935          1.049                 1.012.5             1.009             44              5   %



 7 / 249        B .       20/02/1935        1.047                  1.012.5             1.010             32          5  %
 7 / 249       I  P  A       20/02/1935         1.042                  1.010.5             1.008            34         4.5 %
 7/249                       20/02/1935        1.041                   1.010.5             1.008            36        4.25 %
 7/249         L  .        20/02/1935        1.031                   1.009.5             1.007            38         3.5  %


With thanks to the Labologist`s Society for the Beautifull Label Photos .




Friday, 25 October 2019

MAPPIN`S : CORONATION BEER 1937

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

                                                     CORONATION BEER 
                                                                   Brew No : 104
                                                              4 Th February  1937


        Original Gravity : 1.083  C.V Gravity : 1.020 Racking Gravity : 1.016 FinalGravity : 1.013
                                                                    I B U   : 36   A B V  : 8.5  %

                                                                        MALT
Chevalier Pale Ale Malt                                                                             37.75  %
Maris Otter Pale Ale Malt                                                                          31.25  %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                  22.25  %

Flaked Maize                                                                                                 8.75  %

                                                                  MASHING
BURTONISE ALL BREWING LIQUOR .
Thoroughly warm the mash tun with Boiling Liquor to 1.515 L/Kg before mashing in as follows;
1   St Mash Heat : 65 c At Goods In - + 40 Minutes @ 2.485 L/Kg 
2  Nd Mash Heat : 67 c At + 40 - + 120 Minutes @ 0.485 L/Kg 
3  Rd Mash Heat : 70 c At + 120 - + 155 Minutes @ 0.685 L/Kg 
At + 155 Minutes , slowly open the M/T Valve and return any turbid 1 St runnings over the top of the mash until BRIGHT & CLEAR WORT is consistently flowing , then cast to the copper .

                                                                  SPARGING
At Clear Wort Point + 10 Minutes as follows :
1  St Sparge : @ C/W + 10 - + 40 Mins @ 71 c at 0.485 L/Kg 
2 Nd Sparge : @ + 45 - 50 Mins - Last Runnings @ app`x 1.005 at : 69 c @ 2.865 L/Kg 
At 1.005 , shut of the M/T Valve / Tap and liquor back in the copper to 1.062 ( Use Liquor BOILED 1/4 Hour MINIMUM , and Boil with the LID OFF until at 1.063 .

                                                              COPPER  &  SUGARS 
A 2 Hour Boil On Hops as follows : 1 St Charge @ 1.063 at Let Off - 120 , 2 Nd @ 1.069 at L/o - 60,
and a Third Charge @ Let Off - 25 - 30 Minutes @ 1.073 - 1.074 . 
At Let Off - 20 , Liquor Back as above ; to 1.071 and add the No 2 Invert to 1.009 of degree contributions , then @ Let Off - 15 , add the Malt Extract @ 1.002.75 as above then add the Copper Finings at Let Off - 10 Minutes and stand the Copper for 1/2 Hour @ Let Off before cooling to Pitching Heat and sending to the F.V .

                                                                       HOPS
1  St Charge : French Fuggles 12 IBU @ 1.063 
2 Nd Charge : Brewer`s Gold / Golden Cluster 12 IBU @ 1.069/70 
3 Rd Charge : Goldings 6 , Hallertau Heresbrucker 6 IBU @ 1.074 

RACKING HOPS : ( HOMEBREW ONLY ) : 
Bottled : 2 g Per Brl Litre of Savijnski Goldings     Draught :  1 g Per Brl Litre 

                                                                  YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square Type Yeast Strain as below;
                                           4.8 g / Brl Litre @ 16 c / 61  Fahrenheit 
Rouse @ Pitch + 8 & 12 Hours before dropping to a Secondary F.V as below , then rouse as directed / every 8 hours until marked X --- X as below .

                                                              ATTENUATION 
DAY    Hour     Heat      Gravity                       REMARKS
   1           P          16         1.083  
   2           M        16.5       1.081
                E          17.5      1.078  Drop to 2 Nd F.V
   3           M         17.5      1.072
                E          17.5      1.068
   4           M         18         1.064
                 E         18.5       1.060    DOUBLE ROUSE @ 4 HRS APART UNTIL 1.051 
    5          M         19.5       1.048    Double Rouse as above until 1.040
                E          20           1.040
    6         M          21           1.032 
               E            21           1.026     X --- X @ 1.026 AND COOL to 12 c OVER 36 HRS
   7         M            17           1.022
              E              15           1.020
   8          M           12            1.020 
               E            13             1.020   Rack to the Maturation Vessel ON HOPS AS ABOVE , then stand for 1 - 2 weeks before maturing at 10 - 12 c for a minimum of 3  Months , until the gravity has dropped to 1.016 ,  then rack to DRAUGHT containers @ 14 c and stand 1 week before cellaring for 4 - 6 weeks at 10 - 12 c before adding the barrel finings and Roll Well , then stillage for 1 week before venting , allow 24 - 36 hours to condition before a spot of well earned Q.C .

                                                                 BOTTLING
Allow to continue in the C/V on hops as given , then at 1.017 , allow the temperature to rise to 14 - 15 c and Bottle at 1.015.5 - 1.015.75 and stand the bottles for 1 week @ as close to 13 c , then mature at 10 - 12 c for 3 Months Minimum before a bit of Quality Ciontroll !! 

With thanks to the Yorkshire based historian who kindly sent me the records and , to 
The Labologist`s Society for the beautifull label photo ,

Cheers All and Happy Brewing ,

Edd The Brew