Tooth & Co Ltd
The Kent Brewery
New South Wales
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 %
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 %
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 .
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 .
White Cane Sugar 18 .25 % - 1.008
Golden Cane Sugar 18.75 % - 1.008.25
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 .
1 St Charge : Goldings 12 IBU
2 Nd Charge : Fuggles 14 , Goldings 12 IBU
3 Rd Charge : East Kent Goldings 6 IBU
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 .
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
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