W B MEW , LANGTON & Co : FAMILY ALES 1884 - 1889

 How Do All , 

 

Some time ago , I began to re examine the W B Mew, Langton & Co brewing records  ;

Photos of which were kindly sent by Jeff Secchiari of The Brewery History Society ,

 Cheers Jeff 🍻.

To excise a drawn out fable , I began to be unhappy with my analysis .

  In particular the gross disparity in I B U bandwith in the Osbourne Pale Ales and , 

The Grist Proportions of the Porters and Stouts *  .

 In consequence of this rather irritating conclusion , I started my analysis afresh ; 

Reasoning that a successfull commercial brewery capable of producing up to 200 Barrels  

Of a beer such as Osbourne Pale Ale would , In the interest of product consistency and , 

 Repeat sales have ensured a reasonable degree of homogenisation in re `Perceived Bitterness `,

 And , Hop Charge Points ( Relative to Gravity @ Charge and , Wort Length IN COPPER )

  across All ( sic ) brewings of O P A as recorded in the surviving brewing books from Mew`s 

 Newport brewery **.  

  The table below shows the reformed analysis of the O P A brews selected for investigation ;

 With the * in table referring to the  AVERAGE  Original Gravity ;

 As a number of the brewings contain eg 138.5 Barrels in FV  1 @ 23.6 Lbs / Brl and 

up to 3 - 4 Other Wort Lengths IN F V 1 ; Eg : FV 2 : 48.5 Wort Barrels @ 20.8 Lbs ,

  FV 3 : 42 Wort Barrels @ 23.6 Lbs , + X Barrels of other Worts = Average Original Gravity / * .

Today`s outpouring of beery knowledge continues my analysis of the beers of 

W B Mew, Langton & Co ; In the shape of their Family Ales ;

I hope you all enjoy the information . 

 The 3 Surviving Brewing Books from the Newport Brewery of W B Mew , Langton & Co 

Are cared for by the team at The Isle of Wight Records Office , Cat Ref : ML 44 

*  This relates to the Extract Poundage of 1 Quarter of Black Malt @ an Av of 50 Lbs / Qtr 

** I believe the Mew family operated another brewery on the Isle of Wight , 

      Any technical details or , even brewing records would be welcomed ,

Please get in touch or comment below if you`re able to assist .

This Table , Analysis Etc C Edd Mather 2026 

 

                                                        FAMILY  ALES  1884 - 1891 

Gyle	Date	Original	I B U	A B V
60	8 / 10 / 1884	1.050	38	6.7   %
42	3 / 12 / 1884	1.050.25	48	5.9   %
58	21 / 12 / 1885	1.049	46	5.7   %
19	29 / 10 / 1886	1.050.5	46	5.9   %
85	31 /   1 / 1887	1.050	46	5.8   %
143	27 /   4 / 1887	1.050	42	5.8   %
157	27 /   5 / 1889	1.050  *	44	5.8   %
		1.059.75	46	7.2   %
		1.046.25	44	5.3   %
55	27 / 12 / 1889	1.050	46	5.8   %
99	17 /   3 / 1890	1.050	42	5.8   %
190	4 /   7 / 1890	1.050	42	5.8   %
188	12 /   8 / 1890	1.051  *	42	6.0   %
		1.052.75	42	6.25 %
		1.050	42	5.8   %
73	29 /   1 / 1891	1.052.75	42	5.8   %
BOTTLING FAMILY ALE 1885 - 1891
72	15 /   1 / 1885	1.051	78	5.8   %
205	24 /   2 / 1886	1.052.25	76	6.0   %
87	2 /   2 / 1887	1.050.5  *	76	5.8   %
		1.051	76	5.9   %
		1.050	76	5.7   %
56	31 / 12 / 1889	1.060.5	80	6.6   %
22	7 / 11 / 1890	1.052.75	80	6.1  %
72	28 /   1 / 1891	1.052.75	82	6.1  %
PALE FAMILY ALE 1887 - 1891
94	11 /   2 / 1887	1.049	42	5.6  %
61	12 /   1 / 1891	1.052.75	44	6.4  %
82	12 /   2 / 1891	1.050	42	5.7  %
86	18 /   2 / 1891	1.050	42	5.8  %

 

 

Cheers All 🍻,

Edd 

                                         AS WITH ALL OTHER BLOGPOSTS ; 

                                   NO PART OF THIS BLOG OR IT`S CONTENT 

            MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR , 

   DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES  

HENRY BENTLEY & Co INDIA PALE ALE 1894

 How Do All ,

It`s been a while since I featured a recipe from  Henry Bentley & Co at Woodlesford near Leeds .

As with the other recipies from this West Riding firm , today`s cerevesian delight is drawn from ,

The information in the " Brewing Book 1892 - 1894 " @ WYL 2045/288/106 , part of the much

Larger Bentley`s Yorkshire Breweries Collection ; Cared for by the gradely folks over at the

 West Yorkshire Archives Leeds, Morley.

I hope that you all enjoy the recipe ; 

I`ve got a Small favour to ask of those who may be able to help , I`m looking for access to ANY 

Historic brewing records from YORKSHIRE and , other parts of the north of England amongst Others ;

. If you`re able to assist , Please get in touch with me @ beerhistorybloke@gmail.com  .

This recipe C Edd Mather 2026

Henry Bentley & Co Ltd 

Eshaldwell Brewery

Woodlesford 

Nr Leeds 

West Riding 

Yorkshire

                                                                    I  P  A  

                                          Wednesday 11 Th January 1894

                                                                Gyle No 80

                  Original Gravity : 1.063.75 Bottling Gravity : 1.018 Final Gravity : 1.015  

                                                     I B U :  54         A B V : 6.4  %

                                                                         MALTS 

Crisp Malt :                                       81.5  %  Hana  =  3.375 Kg

                                                      9.25  % Hana Vienna = 0.390 Kg

                                                          9.25  % Chevalier = 0.375 Kg 

                                                                      MASHING 

                                                       Use a Pale Ale type Liquor 

                                    Thoroughly pre warm the Mash Tun with Liquor 

                                                  @ 95 c - 10 M BEFORE Mashing In ,

                                              Liquor 1.5 " ABOVE the Plates / Filter Bed 

                                    1  St Mash Heat : 64 c At    0 - + 20 Minutes = 10.0 Litres 

                                   2 Nd Mash Heat : 68 c At + 20 - + 120 Minutes = 5.750 Litres 

                                                                  At 120 Minutes , 

                 Slowly open the mash tuin valve and return any cloudy 1 St runnings OVER the Mash 

                                UNTIL CONSISTENTLY CLEAR & BRIGHT FOR 5 Minutes  

                                               ONLY THEN SEND TO THE COPPER  

                                              SPARGING & TUN WORT COLLECTION    

                                Sparge @ Clear Wort to the Copper + 5 - 10 Minutes at 72 c

                                                             = 19.0 Litres Allowance  

                              At a Gravity of 1.004  STOP TAPS / Close OFF Mash Tun Valve 

                                               ADJUST Gravity to 1.038 WITH LIQUOR 

                  THEN Collect MASH TUN Wort = 28.000 Wort Litres @ 1.038 IN COPPER 

                                                            AT Let Off - X Minutes 

                                                            WORT COLLECTION 

                                 After Collecting 28.0 Wort Litres IN the Copper @ 1.038 , 

                             ADD  1.012 Invert Glucose  = 1.100 Kg = 1.050 IN COPPER 

                                    Condense to 1.051 ON 27.440 Wort Litres In Copper 

                                                             

                                                                        SUGARS 

                                       2  Nd Sugar Charge : To 30.325 Wort Litres IN Copper 

                                                    1.001.75 Invert Glucose = 0.175 Kg 

                                                                        COPPER 

                                                            A 2 Hour Boil ON HOPS 

                                                 1 St Hop Charge @ Let Off - 120 Mins , 

                                                  27.440 Wort Litres IN Copper @ 1.051 

                                  7 IBU Hallertau Tradition / Saazer @ 3.5 % a/a = + 20 g            

                                                        AT LET OFF - 65 Minutes 

                                        @ 1.057.25 ON 24.075 Wort Litres IN COPPER 

                                ADD 1.570 Litres of LIQUOR = 25.645 Wt Litres @ 1.053.75

                                                         ADD 2 Nd Sugars Charge 

                                                  = 1.057.25 IN COPPER @ 1.057.25

                                              2 Nd Hop Charge @ Let Off - 50 Minutes

                                                25.305 Wort Litres IN Copper @ 1.058

                                                 20 IBU Goldings @ 6.0 % a/a = + 32 g

                                             27 IBU Brewer`s Gold @ 6.5 % a/a = + 40 g 

                       

               At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour

                                         THEN Recirculate IN COPPER for 15 Minutes , 

                    THEN STAND a further 1/2 Hour before COOLING  A S A P to Pitching Heat .

                                            22.795 Wort Litres AT 1.063.75 @ + 60 Minutes 

                                                                         YEAST

                                                 Pitch with 58 ml of a LIVE YEAST @ 16 c

                                                TO 21.795 Wort Litres IN F V 1 @ 1.063.75

                                                      Recc`d Type : Yorkshire Square Strain 

                                                        ATTENUATION

Day	Hour	Heat	Gravity
1	P	16	1.063.75
2	M 6	16.5	1.060
	11	17	1.055
	E  6	17.75	1.052.75 *
3	M 12	18	1.045
	E  9	18.5	1.042
4	M 12	19	1.040 **
	7	19.5	1.032
	E   4	19	1.028
5	M  7	18.5	1.025 ***
6	M  7	18	1.022
7	M  7	16	1.020 Stop R
	E   4	14.75	1.018.25
8	M  8	14	1.018 ****

*          =  ROUSE  ; AND AT EVERY 4 - 6 Hours - STOP 

**       =   Clear to 2 Nd F V = 21.200 Wort Litres IN F V 2 

***     =   COOL 

****   =   Rack ON HOPS TO DRAUGHT 

                 20.400 BEER Litres Racked Down 

                   ON TO 6 g Goldings @ 6.0 % a/a ; 6 g East Kent Goldings @ 6.5 % a/a 

STAND : 1 Week @ 13 - 15 c ; VENT excess C O 2 AND re seal ;

 CELLAR : 3 Months @ 6 - 8 c THEN @ 11 c 1 MONTH + FININGS , Roll & Stillage .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours UNTIL Q . C

Cheers All and Happy Brewing 🍻

Edd  

                                          AS WITH ALL OTHER BLOGPOSTS ; 

                                   NO PART OF THIS BLOG OR IT`S CONTENT 

            MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR , 

   DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES