Monkey See , Monkey Brew

Tuesday, 15 October 2019

HENRY BENTLEY & Co Ltd : OLD TIMOTHY

Henry Bentley & Co Ltd 
Eshaldwell Brewery 
Woodlesford 
Nr Leeds 
West Riding 
Yorkshire 

                                                   OLD TIMOTHY

                           Tuesday 19 Th December 1893
  
       Original Gravity : 1.070  C . V Gravity : 1.023  Racking Gravity : 1.020 Final Gravity 1.017 
                                                   A B V  :  8  % +       I  B  U  :  40

                                                                    MALT 
Weyermann Vienna Malt                                                                              44  %
Pale Ale Malt                                                                                                44  %
Marris Otter Pale Ale Malt                                                                            12  %

                                                                 MASHING
A Pale Ale Liquor Profile ( Burtonise ) 
Thoroughly warm the mash tun to 1 - 1.5 of HOT LIQUOR , above the Mash Plates / Filter before mashing in as follows ;
1  St Mash Heat ( Target ) : 65 c At Goods In - + 20 Minutes @ 2.685 L/Kg
2 Nd Mash Heat (      "    ) : 67 c At Goods In + 20 - + 80 Minutes @ 0.315 L/Kg
3 Rd Mash Heat  (      "   ) : 69 c At Goods In + 80 - + 110 Minutes @ 0.500 L/Kg 
At Taps , slowly open the mash tun valve and Return any Turbid or cloudy 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 Clear Wort point + 10 Minutes and at 72 c @ 3.865 L/Kg and until an estimated last runnings gravity of 1.003.5  ( Close the mash tun valve when the wort starts to dip below 1.003.5 ) then at copper , liquor back to 1.040 as required and boil with the lid off for 15 minutes .

                                                                  SUGARS 
No 1 Invert Sugar                                                                  28  % - 1.019.5 ( r - 0.000.4)

Caramel @ Let Off - 5 Miutes = ( on 25 Litres ONLY ) 5.5 g To the copper @ Let Off - 5 Mins.


                                                                  COPPER 
A 3 Hour Boil , 1 St Hour SHARP / HARD with the 1 St Hops at L/Off - 150 @ 1.044 , 2 Nd @ 1.050 , 3 Rd @ Let Off - 35 @ 1.055 , then Liquor back to 1.048.5 and add the No 1 Sugars @Let Off - 30 Minutes , then at Let Off - 12 , make sure the gravity in the copper is at 1.068 by L/Bk as required then add the Copper Finings at Let Off - 10 Minutes and stand the copper 1/2 hour before cooling to pitching heat and casting to the Hop Back for a 1/2 Hour stand , then to the F.V .

                                                                      HOPS 
1  St Charge : AGED / OLD @ 2.2 % a/a MAX : Goldings 7   IBU
2 Nd Charge : French Fuggles 8 , Goldings 5 IBU
3 Rd Charge : French Fuggles 8 , Brewer`s Gold / Golden Cluster 12 IBU 
Hop Back : Brewer`s Gold / Golden Cluster @ 5 % 
RACKING HOPS : Goldings 10 g , Hallertau / Saaz etc 10 g 


                                                                        YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square Type yeast @ 15.5 c At 5.5g/Litre , then rouse at Pitching + 6 hours and at every 8 until X --- X as below .

                                                                ATTENUATION
Day      Hour         Heat       Gravity        REMARKS 
   1          P (a.m )   15.5        1.070    Double Rouse @ 4 Hrs apart from 1.067 
   2          E 6          16.5       1.057.5  
   3          M 7         17.5       1.046         As Above , Double Rouse @ 1.046 
               E   5         18          1.036
   4          M  7         17.75     1.029.5   
               E   5         17.25  X --- X @ 1.028.5 ( Do not rouse below 1.028 ) Cool to 13 c over 3 days
   5          M  9         16           1.024.5
               E    9        14.5         1.024.25  
   6          M  10        13.25      1.024    Send to the C.V / Settler
Condition in the settler / c.v for X time @ 13 c until at 1.020.25 then allow to 14.5 c and rack to containers on hops as above , stand at 14 c for 1 - 2 weeks , release excess pressure as required , then cellar for 2 months at 12 c before cellaring at 10 c for a further 2 months , then add barrel finings and roll well . Stillage at 12 c for 1 week MINIMUM before venting , then allow 24 - 36 hours before tapping , then a further 24 - 36 to condition before some well earned Q . C .

                                                                    BOTTLING
Take from the F.V @ 1.026 and cool to 14 c , then after 24 hours at 14c , send to a bottling barrel ON HOPS @ + 4 g On Each variety as above and condition at 13 c until the gravity has dropped to 1.020.25 then allow a rise to 14.5 c and bottle at 1.019.5 and stand for 1 week before cellaring for 3 months at 12 c MINIMUM , then a further 3 - 6 @ 8 - 10 Months .

Cheers to the guys at West Yorkshire Archives , Morley where the records are located , and thanks are also due to The Labologist`s Society for the beautifull label examples .

Cheers All and Happy Brewing ,

Edd The Brew 






      














Monday, 14 October 2019

RECIPIES DESIGN STATEMENT

How Do All ,
I`ve recently had a comment on the blog asking if I could make the recipies easier for homebrewers ; In simple , there`s no easy way to answer this one but, I`ll try .
1 ) If the records of a brewery call for a certain ratio , rate and temperature of mash etc , I`ll follow the original brewer`s perameters as closely as possible ; Why ? I hear you ask , It`s easy , Brewers definitely know whereof they speak and act , and if the original brewery had requirements , there was usually a VERY GOOD REASON for them , not just in terms of Cost Price and , efficiency .
2 ) I don`t deliberately make the recipies difficult , that`s just the way they were brewed originally , take a look at the difference between the Dutton`s of Blackburn recipie for their Bitter & X B from 1967 https://oldbeersandbrewing.blogspot.com/…/duttons-of-blackb…
https://oldbeersandbrewing.blogspot.com/…/duttons-of-blackb…
and , the 1958 Boddington`s I P recipie https://oldbeersandbrewing.blogspot.com/…/boddingtons-bitte… , there`s quite a difference in brewhouse process details .
3 ) Yeasts : Now this is admittedly a thorny area to look at , I know as fact that breweries were , using the yeasts of other breweries in the past , Walker`s of Warrington were , using Allsopp`s and , Truman`s Burton Yeasts in the 1920`s & 1930`s ; Whitwell Mark were using John Smith`s of Tadcaster yeast : 1930`s ; there are also numerous examples of Edinburgh brewers using their competitor`s strains .
Why do I allways specify a Live Barm / Active Starter when I spec yeasts ; because the original breweries did so.
4) Where possible , I do simplify the recipies where the original records indicate there was only 1 - 2 mash heats , that`s what goes into the receipt for the beer .
Not all brewers were using the same processes or , ingredients ; so why would you use a method different from the original brewery if you`re replicating a beer from their lexicon ? 

BODDINGTON`S X X MILD ALE 1901

Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire

                                                                 X X Mild Ale
                                     3 Rd December 1901
  Original Gravity: 1.052  Racking Gravity : 1.017.75 Final Gravity : 1.015  I B U : 22 A B V : 5 %

                                                                        MALT
Chevalier Pale Ale                                                                           38 %
Mild Ale Malt                                                                                  38 %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc        24 %


                                                                    MASHING
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 : 67.25 c At Goods In - + 30 Minutes @ 1.930 L/Kg
2  Nd Mash Heat : 69 c At + 30 - + 120 Minutes @ 2.685 L/Kg
3 Rd Mash Heat  : 73 c At+ 120 - + 150 Minutes @ 1.609 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 & CLEAR WORT is consistently flowing , then cast to the copper .
                                                                  SPARGING  
At Clear Wort point + 10 Minutes At 71 c @ 2.145 L/Kg , Until an estimated last runnings gravity of 1.003 - 1.003.5 .
Liquor back to 1.044 in the copper ( As required ) with Treated Liquor and Boil 1/4 hour .
                                               
                                                                  SUGAR
No 2 Invert Sugar                                                        8.5  %  - 1.004.5 ( R + .08 )

                                                                    COPPER 
A 2 Hour Boil , With the Charges thus : 1 St @ Let Off - 90 @ 1.048 , 2 Nd @ L/off - 60 @ 1.052 ,    3 Rd Charge @ L/Off - 30 @ 1.055 , then at Let Off - 25 , Liquor back to 1.046.5 and add the No 2 Sugars , then at Let Off - 12 , ensure the Copper Gravity is at 1.050.5 by liquoring back as above and add the copper finings @ L/Off - 10 Minutes . Stand the copper 1/2 Hour at Let Off before cooling to pitching heat and send to the Hop Back for a 3/4  Hour stand , then cast to the F . V .

                                                                     HOPS 
1  St Charge @ Aged / V . OLD @ 2 % a/a MAX :  Goldings 6 , Cluster 6 IBU
2 Nd Charge @  East Kents  6  IBU
3 Rd Charge @ Brewer`s Gold / Golden Cluster 4 IBU
Hop Back : Hallertau @ 1 . 5 %
Racking Hops : Hallertau 6 g , Goldings 4 g Per 25 L

                                                                    YEAST
Pitch with a blend @ 2.1 g per Brl Litre EACH , of Yorkshire Square and , Burton on Trent type LIVE BARM / ACTIVE STARTER @ 15.5 c and rouse @ Pitching + 12 hours and at every 8 - 10 until marked X --- X as below .

                                                           ATTENUATION
DAY      Hour      Heat       Gravity             REMARKS 
   1            P          15.5         1.052
   2           M          16            1.049
                E           17.25       1.044
   3           M          18.25       1.037
                E           19.75        1.031
   4           M          21             1.024    X --- X
                E           21.25        1.019 
   5           M          20.5          1.017 
                E           20.25         1.017
   6           M          16.5          1.017
   7           M          15             1.017   Rack to containers on Hops as above , and stand for 1 week at a temperature of 14 c before cellaring for 1 1/2 weeks , then add the barrel finings and roll well , Stillage for 4 - 5 days before venting , then Tap + 24 Hrs later and allow 24 - 36 Hours conditioning before some well earned Q. C ! .

Cheers All , and Happy Brewing

Edd The Brew 
                                                         


















Sunday, 13 October 2019

DUTTON`S Of BLACKBURN : X B 1967

Dutton `s Blackburn Brewery Co Ltd
The Salford Brewery
Bow St
Blackburn
Lancashire


Here`s a special simple Best Bitter for the latest members of the group I`ve started over on Facebook, The Old Beers and Brewing Appreciation Society ; Cheers Jody and Liam , Onya Boys 🍺🍻🍺
                                                                        X   .   B  
                                           Tuesday 3 Rd October   1967

       Original Gravity : 1.043.5 C . V / Maturation Vessel Gravity : 1.012 Racking Gravity : 1.011
                                                Final Gravity : 1.008.5   A  .  V  :   4.5 %
                                                                      I  B  U   :   34

                                                                          MALT
Marris Otter Pale Ale Malt                                                                    50  %
Plumage Archer / Pale Ale Malt                                                            50  %

                                                                      MASHING
Light Burtonisation  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 - + 60 Minutes @ 2.380 L/Kg
At Taps ( + 60 Minutes ) , slowly open the mash tun valve and return any turbid 1 St runnings over the top of the mash until a BRIGHT AND CLEAR WORT is consistently flowing , then cast to the copper .
                                                                  SPARGING
At CLEAR WORT point + 10 Mins - Est`d 1 St Runnings gravity of 1.097 - Last @   1.002.5 .
Sparge at 70 c @ 5.645 L/Kg
To produce X Litres of Wort @ 1.036.5 , Liquor back with Treated Liquor only to this point before adding the No 1 Invert at 1.036.75 , then boil until at 1.040 before the 1 St Hops as below .(Lid Off)

                                                                   SUGARS 
No  1  Invert  Sugar           6.5  % - 1.003 as above
No  3  Invert  Sugar             5   % - 1.002  At Let Off - 30
Lactose @ 8.8 g Per 25 Litres @ Let Off - 5
Caramel to colour Wort @ Let Off (after cooling ) + Stand Period

                                                                  COPPER
A 1  1/2 Hour Boil , 1 St Hops @ Let Off - 90 @ 1.040 , 2 Nd @ Let Off - 70 @ 1.042 then replace the lid and at Let off - 35 , Liquor Back to 1.038 and add the No 3 Invert , then the 3 Rd Charge
@ Let Off - 20 Minutes @ 1.041.5 then at Let OfF stand 1/2 Hour before cooling and sending to a Hop Back Vessel
                                                                   HOPS
1   St  Charge : Northern Brewer  8 IBU
2  Nd Charge  : East Kent Goldings 5 , Brewer`s Gold / Golden Cluster 15 IBU
3  Rd  Charge : Goldings 3 , Bramling Cross 3 IBU
Hop Back : As a % of the whole of the copper hops weight
                   East Kents @ 4 % ,   Brewer`s Gold / Golden Cluster @ 6 %
Racking Hops : Goldings @ 8.5 g , French Fuggles @ 4 g Per 25 Litres
    Wood @ Per 20.5 Litres : 10 g                                   6 g

                                                                     YEAST
Pitch with a LIVE BARM / ACTIVE STARTER of a Yorkshire Square Type Yeast Strain @ 2.25 g/L
At 16 c and Rouse @ Pitching + 10 Hours and at every 8 - 10 hours until marked X --- X as below .

                                                                ATTENUATION
Day      Hour      Heat     Gravity          REMARKS 
   1           P           16       1.043.5
   2           M         17        1.041   Drop to a Second F . V
                E           18       1.036
   3           M          19       1.032
                E           20.5     1.028
   4           M          21        1.022
                E            19       1.018  X --- X
   5           M           18.5    1.014  SKIM
                E            16.5     1.012   To Settler & Priming Vessel & Cool to 13.5 c Over + 48 Hours
   6                          14.5    1.011.25
   7                          13.5    1.009.25
   8                           14      1.008.5   Prime with No 3 Sugar @ 1.008.5 to 1.011.25 and rack to containers @ 1.011 as above at 14.5 c , then stand for 1 week @ 13.5 c before cellaring for 2 - 3 weeks @ 10 - 12 c , then add the barrel finings , roll well and stillage at 12 c for 3 days before venting , then allow 24 hours to condition before tapping , condition and allow to clear for 24 hours - 36 Hrs before some Q C Ex X . B !!

n . b : Wooden Cask @ Racking ; 1.011.25 @ 14 c , Stand 4 Days , 1 Week @ 12 , add finings and roll well , stillage @ 12 c 4 - 5 days before venting , then allow 12 hours and Tap , condition a further 12 hours before serving some quality Lancastrian Best Bitter !!

                                                                  BOTTLING 
As above , but NO FININGS , stillage the Bottling Vessel for X Period @ 13 c until @ 1.011 then allow to 14.5 c and bottle @ 1.010.75 and condition for 1 week at 14 c before three weeks at 12 c .

With thanks to the Gradely Folks @ Lancashire Archives on Bow Lane in Preston where the records are.

Cheers All , and Happy Brewing

Edd The Brew

















  








JOSHUA TETLEY & SONS : CCXX & XX MILD ALES 1844

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


A Special Brace of recipies for the guys in The Bungalow Brew Crew over in Melbourne , Australia ,
 I hope you`ll be enjoying this tasty brace of beers soon , Cheers Guys , Onya 🍺🍻🍺
( Don`t forget to get the Pies order in !! )
Gruss Gott to the Blog Readers in Germany and ,
Slaynt Vie to the readers of the blog on the Isle Of Man !

                                              C C X X MILD    7   % A . B . V    34 IBU 
                                                     X X MILD    5.75 % A B V  ,  20 IBU 
                                                           22 Nd September  1844 

Original Gravity : 1.084       Clearing Gravity : 1.025 Racking Gravity : 1.023 Final Gravity : 1.020
Original Gravity : 1.072.25  Clearing Gravity : 1.025 Racking Gravity : 1.020 Final Gravity : 1.017

                                                                         MALT
Chevalier Pale Ale Malt                                                                               50  %
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc                    50  %

Mild Ale Liquor
                                                             CC XX MILD Mashing 
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 : 65.5 c @ Goods In - + 30 Minutes At : 2.145 L/Kg
2 Nd  Mash Heat : 68.5 c @ + 30 - + 120 Minutes At  0.200 L/Kg
SPARGING : At + 120 , Open the Mash Tun Valve and return any Turbid 1 St runnings over the top of the mash until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper ; Sparge @ +10 Minutes from Clear Wort @ 1.075 L/Kg  until an estimated last runnings gravity of 1.006.5 - 1.007 . Liquor Back as required in the copper with treated liquor to 1.071 ,boil until at 1.072 with the lid off .


                                                                    X X Mashing 
As above , but at + 120 Minutes , Raise to a third Mash Heat @ 70 c @ 1.075 L/Kg then follow the proceedure for the CC XX and sparge at 2.685 L/Kg @ 74 c until an estimated last runnings gravity of  1.004.5 - 1.005 . Liquor back as required in the copper with treated liquor to 1.053 and boil until at 1.053.5 - 1.054 before adding the first hop charge .

                                                                   C C X X COPPER 
Boil for 1 Hour 40 Minutes , 1 St Charge @ 1.072 at L/Off - 100 , 2 Nd @ L/Off - 30 @ 1.079 , then at let off - 15 , liquor back to 1.082 and add the copper finings at let off - 10 ; then at Let Off , stand for 1/2 hour before cooling to pitching heat and casting to a hop back , adding 12.5 %  of the whole copper hops weight of East Kent Goldings .

                                                                 X X COPPER
As above , 1 St Charge @ 1.054 , 2 Nd Charge @ 1.068 ; 4 % East Kent Goldings to Hop Back .

                                                                        HOPS
                                                     C C X X                    X X 
1 St    :          Goldings                        24                         10
2 Nd  :           Goldings                        4                             4
            French Fuggles                        6                             6

                                                                      YEAST
C C X X : Pitch 4.2 g /Litre of a Live Barm / Active Starter @ 17.75 c of a Yorkshire Square type yeast strain and rouse @ Pitch + 12 and at every 8 - 10 hours until X --- X as below .

 X X       : Pitch 3.5 g/ lItre as above @ 17 c and rouse as above .

                                                            ATTENUATIONS
                             C C   X X                                                                  X   X 
Day     Hour    Heat      Gravity            REMARKS      DAY   Hour   Heat  Gravity        REMARKS
  1          P       17.75       1.084                                          1         P        17      1.072.25
  2         M 7    18.5                                                           2         "         18.25
             E  7    19                                                                         "          19
  3         M 7    20                                                              3         "          19.5 
             E   7   19                                                                         "           19
  4         M  7    19.5       1.046.5                                                  "           19     1.035        M  7   19                       E    7    19         1.038.5                                      4         "           19     1.033        X --- X
    5       M   7   19.5       1.037.5      X --- X @ 1.035               "           19      1.030.5 
             E    7   18.5       1.029.5                                                 "           19      1.029
                                           STOP BY COOLING TO 14 C OVER 1 DAY
     7      M   10   14         1.025   TO SETTLER / 2 Nd F.V  7          "           14      1.025
      x      E     10   14        1.023    Rack to container              8         "        14.5      1.023
                                                                                               9          "       14.5      1.020  To Container

C C X X  Racking & Maturation  :  Rack to draught container as above and stand for 1 week @ 14 c then cellar for two months at 12 c before adding the barrel finings and rolling well , then stillage 1 week before venting , Tap + 24 hours later and allow 24 - 36 hours to condition before a bit of Quality controll !!

X X : Racking & Maturation : Rack to Draught container as above and stand 1 week @ 14 c before cellaring for 1 month at 12 c , then follow the stillaging etc as above .

                                                                     BOTTLING 
On BOTH beers , take from the F . V @ 1.006 ABOVE the Final Gravity , and cool to 14 c and mature in a stillaged vessel until at 1.003 above Final Gravity , then bottle at 1.003 - 1.002.75 at 14 c above F.Grav , stand for 1 week , then cellar the C C X X for 3 months at 12 c before Q.C  ; the X X Should be stood for 1 week @ 14 c before 1.5 - 2 Months at 10 c before Q.C



With thanks to Peter Dickinson for the label examples , and to the team at West Yorkshire Archives , Morley ; where the Tetley brewing records are located .

Cheers All , and Happy Brewing ,


Edd the Brew
               





























PETER WALKER & Sons : DOUBLE BROWN STOUT 1891

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

               
                                                          DOUBLE BROWN STOUT
                                                       Thursday 12 Th November 1891
                                                                    Brew No : 3933

   Original Gravity : 1.064 Racking Gravity : 1.017 Bottling Gravity : 1.016.5 Final Gravity : 1.014
                                                          I B U  :  50      A B V  : 8  %

                                                                         MALT
Plumage Archer / Marris Otter Pale Ale Malt                                                        32.5  %
Chevalier Pale Ale Malt                                                                                          32.5  % 
Crystal Malt                                                                                                             18.5  %
Amber Malt                                                                                                                5.5  %
Black Malt                                                                                                                 11    %


                                                                 MASHING
A Mild Ale Liquor .
Thoroughly warm the mash tun with Very Hot Liquor to 1 - 1.5 " above the plates / filter bed and then mash in as follows ;
1 St  Mash Heat : 64.5 At Goods In - + 105 Minutes @ 1.960 L/Kg
2 Nd Mash Heat : 71 c At + 105 Minutes - + 140 Mins @ 1.550 L/Kg
3 Rd Mash Heat : 71 c At + 140 - + 180 Minutes @ 3.060 L/Kg
At + 180 Minutes , slowly open the M/Tun valve and then 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 .
To Give X Litres of Wort @ 1.058 ; then liquor back to 1.048 and boil ten minutes with the lid off and add the No 1 Invert Sugar @ Let Off - 95 Minutes and boil for 10 Minutes before adding the first hop charge .
                                                                  SUGARS
No 1 Invert                                                              14.25  % - 1.009.5
No 2 Invert                                                              14.25  % - 1.009.5
CARAMEL ( Add @ Let Off - 5 Minutes )    ON 25 Litres 37 g



                                                                  COPPER
An 85 Minute Boil On Hops : 1 St ( a ) Charge @ 1.058 at Let Off - 85  ( b ) @ 1.059.5 , then a second charge at Let Off - 60 @ 1.062 , then at Let Off - 40 ,liquor back to 1.052 and add the
No 2 Invert then at Let Off - 30 - 25 add the 3 Rd Charge @ 1.061 . At Let Off , Stand the copper 1/2 hour before cooling to pitching heat and sending to the Hop Back for a Half Hour Stand , then send to the F.V .
                                                                    HOPS
1   St  Charge ( a ) @ 1.058 : V.Old Goldings ( @ 2 % a/a MAX ) 10 IBU
                       ( b ) @ 1.059.5       "                              "                  10 IBU
2 Nd  Charge : @ 1.062 Fuggles 20 IBU
3 Rd  Charge : @ 1.065 Goldings 7 , Bramling Cross 3 IBU
Hop Back : 6 % Goldings , 2 % Bramling Cross

                                                                    YEAST 
Pitch with a LIVE BARM / ACTIVE STARTER at 16 c with 3.75 g/Litre of a Yorkshire Square type yeast strain and 1.75 g /Litre of a Burton on Trent type yeast strain and Rouse @ Pitch + 10 and at every 8 hours - 10 hours until X --- X as below .


                                                           ATTENUATION
Day     Hour    Heat     Gravity          REMARKS  
   1           P        16       1.064
   3        M 6       19       1.048    X --- X @ 1.032
   4        M 8       21.25   1.024 
   5        M 8       16.5     1.020
   6        M 10      14.5     1.018 
    7        M           14.5     1.017  Rack to draught container , then stand for 1 week @ 14.5 c , then cellar for 2 months at 10 - 12 c then add barrel finings and roll well , stillage for 1 week @ 12 c before venting , then tap + 24 hours later and allow 24 hrs to condition before some well earned Q.C .


                                                             BOTTLING
Take from the F.V @ 1.022 and cool as quickly as possible to 13.5 - 14 c and mature until at 1.019 , then stillage the bottling vessel at 14 - 15 c and bottle at 14.5 c @ 1.016.75 and stand for 1 week before cellaring 1 month at 12 c , then 2 - 3 @ 10 c before some well earned Q.C .


With thanks to Liverpool Museums & Galleries for the photos of Walker`s Illustrated , and to the excellent team at the archives where the Walker`s records are located .
Thanks also to Keith Osbourne for the beautifull label examples .

Cheers All , and Happy Brewing ,

Edd The Brew

                                                           




















Saturday, 12 October 2019

ROBINSON`S 5 d MILD ALE 1929

All Commercial , Image and Intelectual Property Rights Reserved : Frederic Robinson Ltd .

Frederic Robinson & Co Ltd
The Unicorn Brewery
Lower Hillgate
Stockport
Cheshire
Bell`s Brewery , Stockport : Mash Tun Ca 1908 

5 d   Mild  Ale   
2 Nd April 1929  : Brew No 49
Original Gravity:1.030.5 Settler Gravity:1.010.25 Racking Gravity:1.006.75 Final.Grav:1.005
                                        I B U : 16           A B V : 3 – 3.25 %
                                                      MALT
Irish Ale Malt / Barrett`s – Joe White Pale Ale @ 6.5 ebc                 23 %
Chevalier Pale Ale Malt                                                                        3 %
Mild Ale Malt ( Fawcett`s )                                                                 23 %
Mild Ale Malt ( Warminster )                                                             24.5 %
Plumage Archer Pale Ale Malt                                                            18.5 %
Flaked Maize                                                                                          8 %
                                                     MASHING
Mild Ale Liquor .
Pre Mash Liquor In Tun : 1.565 L/Kg @ 69 C
1  St Mash Heat : 65.5 c At Goods In - + 20 Minutes @ 2.685 L/Kg 
2 Nd Mash Heat : 66.5 c At + 20 - + 90 Mins @ 1.075 L/Kg 
3 Rd Mash Heat : 67.75 c At + 90 - + 120 @ 0.615 L/Kg 
4 Th Mash Heat : 70 c At + 120 - + 150 @ 0.865 L/Kg  At taps ( + 150 ) slowly open M/T Valve , and return any turbid 1 St runnings over the top of the mash , and do so until a BRIGHT AND CLEAR WORT is consistently running , then cast to the copper .                                        
                                               SPARGING
At Taps ( Clear Wort stage) + 5 / 10 mins @ 2.410 L/Kg at 71 c and ,
until a last runnings gravity of 1.003 , then stop taps and reduce any exess gravity in
the copper with TREATED LIQUOR , BOILED ¼ Hr Min .
To produce X Litres of Wort @ 1.032
                                                     SUGARS 
COPPER ;
No 3 Block Invert   @ 7.5 % - 1.002.205 Malt Extract @ 1 % - 1.000.3
PRIMINGS  : Candy Cane 1.001.25  Priming Sugar 1.002 
                                                   COPPER      
A 2 ½ Hour boil , with the Hops charged as follows . At the start of the boil ,
liquor back to 1.030.5 and boil ½ hour before the first Hop Charge , then at Let Off – 30
Liquor back to 1.027 and add the Sugars , adjust again as required @ L/off – 15
and add copper finings @ L/ Off – 10 ; Stand ½ hour at let off before cooling to
Pitching Heat and sending to the Hop Back for a Half Hour Stand , then cast to F.V .
                                                     HOPS 
1  St Charge : @ 1.034 = East Kent Goldings ( United States )  4 IBU
2 Nd Charge : @ 1.036 = East Kents ( U K ) 9 IBU
3 Rd Charge : @ 1.043 = Saaz / Hallertau 3 IBU 
Hop Back : As a % of the whole Copper Hops weight : 9.5 % UK East Kents 
                                                      YEAST
Pitch 2 ¾ g Per Barrel Litre of a LIVE BARM / ACTIVE STARTER , @  14.75 c
and rouse as below and at every 6 - 8 hrs , until X --- X as below .
                                          ATTENUATION DAY     Hour   Heat Gravity        REMARKS
    1        P +3     15 1.030.5     
    2        M 6     15 1.029             
              E   8       15   1.026
    3        M 6   15.5 1.025.5      1 St Rouse & EVERY 6 – 8 Hrs ,
              E   8       16   1.021.5  
    4       M 8     17.5 1.014.25    X --- X @ 1.013.5 
             E    6     18     1.010.25 To Settler / C.V 
    5       M 6   18.5     1.006.5
             E   8   20.25         1.005.5 
   6        M 6 16.25         1.005
           Noon      13.5     1.005     Prime @ E 4 
           E  4       13         1.008.25
   7     Noon     14     1.008
   8         “   14.25 1.007.75  
    9       “     14 1.007 – 1.006.75   Rack to containers
At Racking FINE ANDROLL WELL ; THEN , Stand 5 Days @ 14 C ,
Stillage 1 week before @ 12 c then Tap & Vent and allow 24 hours to condition
before some Q.C

With thanks to the guys at Frederic Robinson Ltd for access to their historic brewing
records , Cheers !!

Cheers All and Happy Brewing ,

Edd The Brew