Monkey See , Monkey Brew

Sunday, 20 October 2019

TOOTH & Co Ltd , SYDNEY : X X X 1917

Tooth & Co Ltd 
The Kent Brewery
Broadway
Sydney
New South Wales 
Australia

The founder of the brewery, John Tooth was born in Kent , England and arrived in Sydney in the early 1830`s ; He had a number of business ventures before entering the brewing trade , including the often allied trade of Wine & Spirit Merchant , and by the time the brewery was trading in 1835 ; 
 Charles Newnham ( Ret`d from the business 1843 ) & John Tooth were brewing the following beers :
                                                                    X          ALE @ 1 /- Per Gallon 
                                                                X X X      ALE @ 1/6  Per Gallon
                                                              X X X X    ALE @ 2/6  Per Gallon 
The brewery were , apparently the first known brewers in Australia to use the X Appelation re the strength of their beers !! 
John Tooth retired soon after , with the brewery continuing to operate , this time under the supervision of his nephews , Robert & Edwin and later on , Frederick Tooth , In 1853 the brewery was allmost totally destroyed by fire ! , a misfortune which was to strike again in 1903 !!! .
In 1888 , the brewery was registered as a limited company with a major shareholder being , 
Sir Robert Lucas Tooth ( 1844 - 1915 ) ; whose great local rival Sir Edmund Resch was later to own the house he built at Darling Point  , Swifts ( in 1875 ) .
 The brewery faced stiff competition from local rivals , Resch`s Ltd (Waverley Brewery 1904 - 1927)
( They were bought by Tooth`s in the 1920`s and continued to brew into the 1980`s  ) 
Marshall`s Paddington Breweries Ltd 1857 - 1911 and Toohey`s Ltd 1869 - .
I hope you enjoy this recipie , I`ve simplified it a bit .
It`s been made available by a friend who`s in the Resch`s Appreciation Society who are a friendly group on Facebook and on`t web ! , who promote what is quite arguably Australia`s 
BEST STANDARD BEER  : Linky  : http://www.reschsappreciationsociety.com.au  .
Cheers Mate , as you boys say , Onya  🍺🍻🍺



                                                      TOOTH & Co Ltd 
                                             X X X 
                                     Tuesday 31 St July 1917 
                                                               Brew No : 294

 Original Gravity : 1.044 Clearing Gravity : 1.020 Racking Gravity : 1.012 Final Gravity : 1.009.5 
                                                                                 Bottling Gravity : 1.011.5
                                 A B V : Draught @ 6 %                        I  B  U   :  42 
                                               Bottling @ 6.5 %                    

                                                                      MALT 
First Mash :    Mild Ale Malt                                                       25.75 % 
                       Chevalier Pale Ale                                                17.25 % 
Barrett`s Burston Pale / Joe White / Irish Ale Malt @ 6.5 ebc    57     %

Second Mash : Chevalier Pale Ale Malt                                      100    % 

                                                                 MASHING 
OK , a bit tricky in timings ; but very much worth it ! : The First Mash should be set on then re fill the hot liquor vessel for the second mash . 
First  Mash : 2 HOURS MASH
Thoroughly warm the mash tun with boiling liquor to 1 - 1.5 " above the plates / filter bed and then mash in as follows for 60 % of the desired  copper volume eg: 25 Litres .
1 St  Mash Heat : 64 c At Goods In - + 20 Minutes @ 2.685 L/Kg 
2 Nd Mash Heat : 67 c At + 20 - + 90 Minutes @ 0.540 L/Kg 
3 Rd Mash Heat : 70 c At + 90 - + 120  Minutes @ 0.540 L/Kg  
At + 120 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 running , then cast to the copper . 
Second Mash : A 1 1/2 Hour Mash , warm the Tun as above and mash in as follows , 
1 St  Mash Heat : 68 c At Goods In - + 60 Minutes @ 2.685 L/Kg 
2 Nd Mash Heat : 70 c At + 60 - + 90 Minutes @ 1.080 L/Kg 
At + 90 , Clear Wort as above and then start the sparge as below .

                                                                      SPARGING 
After setting the 2 Nd Temperature of the Second Mash , Refill the Hot Liquor Vessel and boil , then sparge thus : ONTO BOTH MASHES : 75 c @ 7.25 L/Kg overall rate until a final gravity running of Ca 1.003 then close the M/T valve and ensure the copper gravity by liquoring back to 1.043.5 with Liquor boiled for 1/4 Hr Minimum and boil the copper to 1.044 with the lid off .

                                                                 
                                                                       SUGARS
White Cane Sugar                                                                18 .25 % - 1.008 
Golden Cane Sugar                                                              18.75  % - 1.008.25 

                                                                       COPPER 
A 1.75 Hour Boil on Hops with the lid off for the first hour; 
1 St Charge @ Let Off - 105 , 2 Nd Charge @ Let Off - 70  and ,a 3 Rd Charge @ Let Off - 30 . 
At Let Off - 90 , Liquor back to 1.044 and add the White Cane Sugar , then at let off - 20 Liquor Back to 1.034 add the golden cane sugar . Then @ Let Off - 12 , add the copper finings then at Let Off , stand the copper for a 1/2 hour before cooling to pitching heat and sending to the Fermenting Vessel .

                                                                        HOPS 
1  St Charge : Goldings 12 IBU 
2 Nd Charge : Fuggles 14 , Goldings 12 IBU 
3 Rd Charge : East Kent Goldings 6 IBU 

                                                                        YEAST 
Pitch with a Live Barm / Active Starter of White Labs : Melbourne No 1 Yeast @ 3.5 g / Litre @ 18 c
Then rouse at Pitch + 12 Hours and as required until marked X --- X as below .

                                                             ATTENUATION
DAY    Hour          Heat    Gravity         REMARKS 
   1          P  ( m )    18.5      1.044 
               E              20.5      1.041
   2         M              21         1.034
              E               20.75     1.029
   3         M             22.25      1.024  X --- X 
               E               22         1.020   Drop to 2 Nd Vessel 
   4         M               20         1.017
              E                16          1.014   DRAUGHT : To Settler  
    5        M               14          1.010 
              E                 14          1.009.75 
    6        M                14          1.009.5  Prime up with a blend of Glucose and Malt Extract to 1.012.25
              E                 14.25     1.012   Rack to containers .
Stand the container at 14 c for 5 days before cellaring for 2 weeks at 12 c , then add the barrel finings and roll well , stillage for 4 days before venting , then tap + 12 hours later and allow 12 - 24 hours before some well earned Q.C 

                                                                   BOTTLING 
Take from the F.V @ 1.014 , Stillage and cool to 14 c and mature until at 1.009.5 , then prime up to 1.012.25 and bottle at  1.011.5 . Stand the Bottles 5 days @ 14 c then cellar for 3 - 4 weeks at 12 c then a bit of well earned Q.C .

Cheers All and Happy Brewing ,

Edd The Brew 












              
              




































Secone Mash : As above , Warm the Mash Tun etc , for 40 % of the copper volume 

























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