T & J USHER : I P A 1885

 How Do All , 

Here`s today`s offering ; a beautiful recipe for a classy All malt Historic Scottish I P A from the noted Park Brewery of T & J Usher; interpreted by me from information contained in the earliest T & J Usher brewing production record in the Scottish Brewing Archive , Brewing Book 1885 - 1893 TU 6 / 1 / 1 ,     Cared for by the ever helpful team at The University of Glasgow Special Collections & Archives on Thurso St , Glasgow . 

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                        Thomas Usher & Son Ltd and their successors in title 

                     This recipe for 28.000 Wort Litres @ 1.056.25 , 80 % Mash Efficiency Assumed 

T & J Usher

Park Brewery

St Leonards St

Edinburgh

Scotland  

Image of Thos Usher from the scottish-places.info Website 

  

                                                           I P A

                                              Tuesday 17 Th February 1885 

                                                           Brew No : 31 

                           Original Gravity : 1.055 Racking Gravity : 1.012 Final Gravity : 1.009 

                                                     I B U : 42              A B V : 6.0 % 

                                                                        MALTS

U K & Ireland 

Crafty Maltsters :                        75 % Scottish Annat = 4.840 Kg

                                                    25 % Pop`s Pale Ale = 1.625 Kg

Alt Grist :

Warminster Malt :                        75 % Plumage Archer = 4.880 Kg

Malting Company of Ireland        25 % Irish Ale Malt    = 1.625 Kg 

Australia 

Voyager Craft Malt :                     75 % Veloria Schooner = 4.875 Kg

Barrett - Burston                           25 % Vic Ale Malt        = 1.625 Kg

New Zealand 

Gladfield Malt :                             37.5 % German Pilsener Malt = 2.435 Kg

                                                       25    % Ale Malt                      = 1.625 Kg

Crisp Malt :                                   37.5  % Chevalier                    = 2.445 Kg 

                                                MASHING , SPARGING & COLLECTION

                                              Use an Edinburgh / Lightly Burtonised Liquor 

       Thoroughly pre warm the mash tun to 90 c - 10 Mins ; Liquor 1.5 " ABOVE plates / Filter Bed 

                                       1  St Mash Heat  : 66 c @ 0 - + 120 Mins = 17.420 Litres 

                                   2 Nd Mash Heat : 68 c @ + 120 - + 150 Mins = 15.000 Litres 

At 150 Minutes , slowly open the mash tun valve and return any cloudy 1 St runnings OVER the mash until CONSISTENTLY CLEAR & BRIGHT ; Only then allow to the Copper .

SPARGING : At Clear Wort to the Copper + 10 Mins = 19.460 Litres @ 79 - 74 - 71 - 68 c , and at a Runnings gravity of 1.006 - 1.005.75 , Stop Taps and Collect Wort in the Copper .

 NB : At Collection in the Copper , ADD LIQUOR to the Copper , Reducing the Copper gravity to 

          1.056 ON X Wort Litres , THEN CONDENSE to 28.000 Wort Litres @ 1.056.25 ;

        REMOVE any scum / detritus floating on the Wort Surface BEFORE 1 St Hop addition .

                                                                         COPPER 

                                                          A 1 3/4 Hour Boil ON HOPS 

1 St Hop added at Let Off - 105 Mins , then at Let Off - 68 Mins ON 26.130 Wort Litres IN COPPER 

@ 1.060 , ADD 7.770 Litres of LIQUOR ; Reducing the Copper gravity to 1.046.25 ON 30.090 Wort L.

At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 20 , ADD the 3 Rd Hop Charge.

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Mins then Recirculate IN COPPER for 5 - 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat.

                                                                          HOPS

                                     1  St Hop Charge : To 28.000 Wort Litres @ 1.056.25

                                                     30 IBU Fuggles @ 5.5 % = 54 g 

                                       2 Nd Hop Charge : To 29.585 Wort Litres @ 1.047

                                     6 IBU Stisselspalt / Saazer Type @ 3.5 % a/a = 16.5 g

        

                                      3 Rd Hop Charge : To 27.140 Wort Litres @ 1.051 

                                     6 IBU Strisselspalt / Saazer Type @ 3.5 % a/a = 16 g 

                                                                        YEAST

                    Pitch with 82 g Weight of a Live Yeast @ 14.5 c , Edinburgh Type Strain 

                                                               ATTENUATION

DAY    Hour  Heat  Gravity                           REMARKS 

    1           P      14.5     1.055

    2           M    15.5      1.053.5

                 E     16.5      1.048

    3           M    17.5      1.042

                 E     18.5      1.036.5

    4           M    19.5      1.030

                 E     19         1.023.5

    5           M    17.5      1.019.5

                 E     16.5      1.017      CLEAR to 2 Nd F V 

    6           M    14.5      1.014.5

    7           E     14         1.012.5

    8           E     14         1.012

    9           M    13.5      1.012      RACK & FINE to Draught container .

STAND : 1 Week @ 13 c 

CELLAR : 6 Weeks @ 8 c then 1 Week @ 10 - 12 c BEFORE STILLAGING .

STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 12 - 8 Hour BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

T & J USHER : EXPORT BEER 1885

  How Do All ,

Continuing the series of beers from T & J Usher , here`s their Export Beer from 1885 ; As per the other recipies from this source ; The Mashing ratiae are my own interpretation of period practice altered for a `Single Gyle ` brewing . The 1885 - 1893 Brewing Book TU 6 / 1 / 1 is the earliest known brewing record from Usher`s of Edinburgh held in the Usher`s Collection which it`self forms part of the internationally important Sxcottish Brewing Archive ; cared for by the helpful team on Thurso St , at The University of Glasgow, Special Collections & Archives .

If you enjoy my recipies and blog posts , I`ve a small favour to ask ; If any readers know of or have in their collection other brewing records from Scottish breweries dating from the earliest commercial records to around 1930 , Please get in touch , I`d love to hear from you .                                                               

This recipe C Edd Mather 2023 

                    ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          Thos Usher & Son Ltd & their successors in title 

          This recipe for 26.000 Wort Litres to Copper @ 1.057 ; 80 % Mash Efficiency Assumed 

T & J USHER 

Park Brewery

St Leonard`s St 

Edinburgh 

Scotland 

Image of Thos Usher from the scottish-places.info Website 

                                                                     EXPORT 

                                                        Friday 30 Th January 1885 

                                                                   Brew No : 22  

                Original Gravity : 1.060 Bottling Gravity : 1.009.75 - 1.009.5 Final Gravity : 1.007 

                                                        I B U : 34       A B V : 7  %

                                                                      MALTS  

U K  

Crafty Maltsters :                   89   %  Scottish Annat = 5.405 Kg 

Crisp Malt :                            11   %  Hana Vienna    = 0.675 Kg

Alt Grist

Warminster Malt :                   89   % Plumage Archer = 5.450 Kg

                                                11    % Vienna Malt       = 0.675 Kg

Australia 

Voyager Craft Malt :               70    % Veloria Schooner = 4.275 Kg

                                                19    % Pale Compass      = 1.155 Kg

                                                11    % Veloria Vienna     = 0.675 Kg

U S A 

Crisp Malt :                             39    % Chevalier             = 2.390 Kg

Valley Malt                              50    % Pale Ale Malt      = 3.055 Kg

                                                 11    % Vienna Malt        = 0.675 Kg

                                                                     MASHING 

                                         Use an Edinburgh / Lightly Burtonised Liquor 

                Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .

                      ENSURE that the Liquor is at least 1.5 " ABOVE the plates / filter bed 

                                      1  St Mash Heat : 66 c @       0 - +   90 Mins = 14.800 Litres 

                                      2 Nd Mash Heat : 68 c @ + 90 - + 120 Mins = 14.800 Litres 

At 120 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ;

OVER THE MASH until CONSISTENTLY clear & bright , ONLY THEN allow to the Copper .

                                                      SPARGING  &  COLLECTION 

At Clear Wort to the Copper + 10 Minutes , Sparge @ 79 - 74 - 71 - 68 c = 19.910 Litres ; and at a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper , ADD Liquor to the Copper ;

Reducing the gravity to 1.056.75 , THEN CONDENSE to 1.057 ON 26.000 Wort Litres in Copper . 

Remove ANY scum / detritus floating on the Wort surface BEFORE 1 St Hop Charge @ L/Off -150 M 

                                                                     COPPER

                                                      A 2 1/2 Hour boil ON HOPS  

Add the 1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes @ 1.063 ON 23.260 Wort Litres , ADD 6.650 Litres of LIQUOR ; Reducing the Copper gravity to 1.049 on 29.910 Wort Litres in Copper @ Let Off - 90 Minutes . At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes BEFORE STANDING for a further 1/2 Hour ; THEN COOL A S A P to Pitching Heat .

                                                                       HOPS

                                          1   St Hop Charge : To 26.000 Wort Litres @ 1.057 

                                           14 IBU Hallertau Heresbrucker @ 3.5 % a/a = 37 g 

                                          2 Nd Hop Charge : To 28.075 Wort Litres @ 1.052 

                                       11 IBU Strisselspalt ( Pref ) / Saazer @ 3.5 % a/a = 30 g

                                          3 Rd Hop Charge : To 26.185 Wort Litres @ 1..055.5 

                                          9 IBU Strisselspalt ( Pref ) / Saazer @ 3.5 % a/a = 24 g 

                                                                       YEAST

                                          Pitch with 133 g Weight of a LIVE YEAST @ 14.5 c 

                                                            Edinburgh Type Yeast Strain 

                                                         ATTENUATION 

DAY   Hour   Heat   Gravity                        REMARKS 

   1            P       14.5     1.060         Rouse @ Pitch and at Every 6 - 8 Hours - STOP .

   2           M       15       1.058.5

                 E       16.5    1.054.5

   3           M       17.5    1.049.5

                 E       18.5    1.044

   4           M       19.5    1.038

                 E       19.5    1.032

   5           M       20       1.026.5

                 E       20       1.020.5      STOP @ 1.018.5 

   6           M        16.5   1.016.5

   7           M        14.5   1.015     CLEAR TO 2 Nd F V = 23.600 Wort Litres IN VESSEL .

   8           M        13.5   1.013.5 

   9           M        12.5   1.013.5   STAND 1 WEEK , Release Excess C O 2 then Re Seal .

CELLAR : 3  Months @ 8  c THEN STILLAGE Vessel 

BOTTLING VESSEL  : After the vessel has been Cellared for 3 months@ 8 c , 

                                      Stillage and allow to 12 - 13 c and FULLY VENT @ 1.010 .

BOTTLING : Clear and Bright @ 1.009.75 - 1.009.5 @ 13 - 15 c 

   

STAND : 1 Week @ 12 - 13 c 

CELLAR : 2 - 3 Months @ 10 12 c BEFORE standing for 1 week @ 12 c THEN Q . C 

                                

Cheers All and Happy Brewing 

Edd 

 

T & J USHER : II IP 1885

 How Do All ,

Following a recent poll over on Twitter, here`s today`s delicious historic beer recipe ; As with the previous recipe from T & J Usher , this receipt follows the same perameters as laid out , Viz; my own interpretation of period mashing practice ( L / Kg of Grist Ratiae ) . The original brew used both Californian Hops from the 1883 Crop Year and later on in the boil , Alsatian Hops from the 1884 Crop Year ; With regard to the Malt varieties , I`ve chosen these for a few reasons ; variety contiguous with period , AND flavours etc where a malt used in the period isn`t available ; Viz the inclusion of Veloria Schooner from the talented folks at  Voyager Craft Malt in Whitton , New Soth Wales ; a much better approach ( IMO ) than the blanket application of Eg : Maris Otter as a direct substitute .

This Cerevesian delight comes from the 1885 - 1893 Brewing Book TU 6 / 1 / 1 ; Part of the internationally important Scottish Brewing Archive , Cared for by the friendly and helpfull team up in Glasgow at The University of Glasgow Special Collections & Archives on Thurso St ;                      Thanks team , I really appreciate your assistance with my Scottish beer history research , It`s brought to light a few different records of breweries previously thought ` Lost ` ; for those who may be interested , You`ll be able to learn more about this part of my Scottish beery history research by receiving a copy of the next edition of  The Scottish Brewing Archive Association Newsletter .

This recipe C Edd Mather 2023 

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
                                        Thos Usher & Son Ltd and their successors in title 
                                 This recipe for 24.000 Wort Litres @ 1.050 ; 80 % Efficiency assumed 
T & J Usher & Co
Park Brewery
St Leonards St
Edinburgh
Scotland 

Image of Thos Usher from the scottish-places.info Website 

                                                              II IP 
                                                   ( A Light Pale Ale ) 
                                                       Brew No : 11 
                                     Sunday 8 Th January 1885 
    Original Gravity : 1.046 Racking Gravity : 1.013 Final Gravity : 1.010
                                      I B U : 28     A B V : 4.7 % 
                                                                 MALTS
U K & Ireland 
Crafty Maltsters :                100 % Scottish Annat = 4.920 Kg
Alt Grist: 
Warminster Malt :               100 % Plumage Archer = 4.960 Kg 
Australia :
Voyager Craft Malt :            100 % Veloria Schooner = 4.945 Kg

                                                   MASHING   &   SPARGING 
                                                 Use a Lightly Burtonised Liquor 
            Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .
                              ENSURE Liquor is 1.5 " ABOVE the Plates / Filter Bed .
                          1 St  Mash Heat : 66 c At       0 - +  90 Minutes = 13.300 Litres 
                          2 Nd Mash Heat : 68 c At + 90 - + 120 Minutes =   6.510 Litres
At 120 Minutes , Slowly open the Mash Tun valve and return OVER the mash any Cloudy / 
Turbid 1 St runnings UNTIL CONSISTENTLY CLEAR & BRIGHT for 5 Minutes ; 
                             Only then send to the Copper and begin collection of Wort . 
SPARGING : At Clear Wort to the Copper + 10 Minutes : 78 - 74 - 71 - 68 c = 20.000 Litres ,
                      @ A gravity of 1.005 on the Wort runnings, STOP TAPS and Collect Wort in Copper .
                                                                      COLLECTION
 At Collection , ADD Liquor to the Copper , Reducing the gravity to 1.049.75 ; THEN CONDENSE TO 1.050 ON 24.000 Wort Litres IN COPPER , Removing Wort in excess of 24.000 Wort Litres @ C / Up .

                                                                          COPPER
                                               A 1 3/4 Hour / 105 Minutes Boil ON HOPS  
1 St Hop Charge @ Let Off - 105 Minutes , then at Let Off - 60 Mis ON 22.080 Wort Litres in Copper,
ADD 8.495 Litres of LIQUOR ; Reducing the Copper gravity to 1.039 ON 30.575 Wort Litres .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off ; STAND 10 Minutes BEFORE recirculating IN COPPER and ADDING 
The Black Malt Broth ( 6.3 Ml to Copper ) during the recirculation . 
Aftyer recirculating for 5 Minutes AFTER the addition of the Black Malt broth , STAND 1/2 Hour .
                                             THEN COOL TO PITCHING HEAT A S A P 

                                                                       HOPS
                                        1 St Hop Charge : To 24.000 Wort Litres @ 1.050
                                                       20 IBU Fuggles @ 5.5 % a/a = 29 g
                                       2 Nd Hop Charge : To 27.830 Wort Litres @ 1.042.5
                                                     8 IBU Stisselspalt @ 3.5 % a/a = 20 g

                                                                      YEAST 
                             Pitch 31 ml of a LIVE YEAST to 25.535 Wort Litres @ 14.5 c
                                                   Edinburgh Type Yeast Strain  

                                                            ATTENUATION
DAY    Hour    Heat    Gravity                    REMARKS 
    1           P         14.5        1.046
    2          M        15.5        1.043.75
                 E         16.5        1.040
    3          M         18.5        1.035
                 E         19.5        1.030
    4          M         20           1.025
                 E         20           1.019       COOL 
    5          M         18           1.016           
                 E         15.5        1.014       SKIM
    6           M        14           1.013.25
                 E         13.5        1.013
    7           M        13           1.013   RACK & FINE to DRAUGHT containers .

STAND : 1 Week @ 12 - 13 c 

CELLAR : 10 c FOR 2 Weeks 

STILLAGE :  1 Week at 10 c THEN FULLY VENT and allow 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

J & T USHER : 54 / - MILD ALE 1885

 How Do All ,

To finish off the series of Mild in May recipies , here`s a beaut of a Scottish Mild Ale recipe from the Edinburgh brewery of T & J Usher . It`s taken from the earliest known T & J Usher brewing book , 
TU 6 / 1 / 1 : Brewing Book 1885 - 1893, which forms part of the internationally important Scottish Brewing Archive , Cared for by the ever helpfull team at The University of Glasgow Special Collections & Archives on Thurso St .

The firm of J & T Usher had been brewing at the Cowgate Brewery , Campbell`s Close in Edinburgh from 1831( Previously operated by : David Aikman & Co 1817 - 1828 and by Hutchison & Aikman 1828 - 31 ) .
The brewery , founded by James Usher and a Mr Cunningham continued as a partnership until 1839 , when the business was styled Usher & Co and by 1843 , the firm was known as J & T Usher .
The company continued at the Cowgate premises until 1860 when they removed to The Park Brewery on St Leonards St and was  registered in March 1895 as Thos Usher & Son Ltd to aquire the business of J & T Usher .Thos Usher & Son Ltd continued to brew independently until 1959 when they were purchased by Vaux of Sunderland who changed the name to Usher`s Brewery Ltd in 1972 , with the Park Brewery being operated by Lorrimer`s from 1976 until the brewery was bought by Allied Breweries in 1980 ; With brewing ceasing in the following year , bringing to an end 121 years of Usher`s beers at the Park Brewery.
The brewing books from Usher`s do have a great deal of valuable technical information therein contained , though annoyingly no Liquor used in the mash expressed in Barrels ; so the Mashing and Sparging perameters are , my own based on period practice and personal interpretaion of the records, as are the attenuation perameters ; On an allied note , I have altered the racking gravity to suit a modern container type .

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                            Thos Usher & Son Ltd and their successors in title

         THIS RECIPE FOR 23.000 Wort Litres to Copper @ 1.064 , 80 % Mash Efficiency assumed 

J & T Usher 

Park Brewery

St Leonards St 

Edinburgh 

Scotland  

Image of Thos Usher from the scottish-places.info Website 

 

                                                             54 / - MILD 

                                               Thursday 15 Th January 1885 

                                                        No Of Brewing : 16 

                  Original Gravity : 1.064 Racking Gravity : 1.020 Final Gravity : 1.017 

                                                IBU  :  54         A B V : 6.2 % 

                                                               MALTS 

Crafty Maltsters :                          50 % Scottish Annat = 3.015 Kg 

Crisp Malt          :                          50 % Hana Vienna    = 3.050 Kg

                                                           MASHING & SPARGING 

                                           Use an Edinburgh / Lightly Burtonised Liquor 

                     Thoroughly pre warm the Mash Tun to 90 c - 10 Mins BEFORE mashing in 

                                                  Ensuring the Liquor is 1.5 " + Plates 

                                        1  St Mash Heat : 64 c        0 - + 30   Minutes = 14.650 Litres

                                        2 Nd Mash Heat : 67 c  + 30 - + 120 Minutes = 14.650 Litres 

At 120 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ;

OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then Send to the Coopper .

SPARGE : At Clear Wort to Copper + 10 Mins @ 79 - 74 - 71 - 68 c = 15.000 Litres , then at a runnings gravity of 1.006.5 , STOP TAPS and Collect Wort in the Copper .

 

                                                                  COLLECTION

                At Collection , ADD Liquor to the Copper ensuring the Gravity is 1.063.75 .

                                     THEN CONDENSE to 23.000 Wort Litres @ 1.064

                                                                       SUGARS 

                                                13.29 % = 1.008.5 No 1 Invert = 0.705 Kg 

                                                                        COPPER

A 2 Hour boil On Hops ; 1 St Charge @ Let Off - 120 @ 1.064 , then at Let Off - 65 Minutes ;

ON 21.020 Wort Litres in the Copper @ 1.069.5 , ADD 5.305 Litres of LIQUOR , Reducing the gravity to 1.055.5 ON 26.325 Wort Litres , ADD THE No 1 Invert and at Let Off - 60 M , ADD 2 Nd Hops .

At Let Off - 35 Minutes ON 25.090 Wort Litres @ 1.067 , ADD 1.280 L of Liquor , Reducing the Copper gravity to 1.063.75 , THEN @ Let Off - 30 Mins , ADD 3 Rd Hop Charge .

At Let Off - 12 Minutes ADD the Ciopper Finings then at Let Off - 5 Minutes @ 1.067.5 ON  25.030 W/Litres , ADD 2.005 Litres of LIQUOR , Reducing the Copper Gravity to 1.062.5 .

At Let Off , STAND the Copper 5 - 10 Minutes before RECIRCULATING IN COPPER for 5 - 10 Mins, THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

                                                                          HOPS

                                       1 St Hop Charge : To 23.000 Wort Litres @ 1.064  

                                                     32 IBU  Fuggles @ 5.5 % a/a = 50 g

                                      2 Nd Hop Charge : To 26.325 Wort Litres @ 1.064

                                                      16 IBU  Fuggles @ 5.5 % a/a = 29 g

                                      3 Rd Hop Charge : To 26.265 Wort Litres @ 1.064 

                                        6 IBU  Striesselspalt @ 3.25 % ( Avg ) a/a = 19 g 

                                                                         YEAST 

                                             Pitch with 100 g Weight of A LIVE YEAST 

                                                    To 26.385 Wort Litres @ 1.064, 14 c 

                   Reccomended Strain :    Whitelabs : Edinburgh / Scottish Ale Yeast WLP 028 

                                                                   ATTENUATION

DAY   Hour   Heat   Gravity                      REMARKS 

    1          P          14      1.064

    2         M          14.5   1.062

                E          15.5   1.059

    3         M          17      1.054

                E          18      1.049 

    4         M          18.5   1.042

                E          19      1.036

    5         M          19      1.030

                E          16.5   1.025     CLEAR TO 2 Nd F V = 25.800 Wort Litres in Vessel 

    6         M          16.5   1.022.5

                E          14.5   1.021.5

    7          E          14.5   1.020

    8          E          14.5   1.020      Rack AND Fine to Draught container @ App`x 25.400 Beer Litres .

STAND : 1 Week at 13 - 12 c 

CELLAR : 4 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 12 - 14 Hours BEFORE Q . C  

Cheers All and Happy Brewing ,

Edd 

AMSDELL BREWING & MALTING Co : X X 1901

 How Do All ,

Here`s a superb recipe from the U S A for you all to enjoy, 

It`s from the information contained in the 1900 - 1901 Brewing Book which, along with it`s shelf mate the 1904-1905 brewing book @ MS BND 0019 are the only known publicly accessible brewing production records from a New York ( State & City ) brewery from the Pre Volstead Act era ;

I`d love to see more  ` Pre Prohibition ` brewing records from US breweries , If you`re able to assist with this ; Please get in touch , I`d love to hear from you . 

Pictures of the 1900 - 1901 and 1904 - 1905 Brewing Book , deposited with the helpful team at the   World renowned Albany Institute of History & Art were kindly sent by fellow brewing historian and old beer fan Craig Gravina , Cheers Craig , I really appreciate your assistance with my research .

                   

Without further verbiage , Here`s todays Cervesian delight .

This recipe C Edd Mather 2023  

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                             The Amsdell Brewing & Malting Co and their successors in title  

                  THIS RECIPE FOR 26.000 Wort Litres from Mash Tun AT 1.043 , 80 % Efficiency

                                           WORT LITRES IN COPPER = 25.970 @ 1.050 

Amsdell Brewing & Malting Co 

Cnr of Jay , Dove & Lancaster Sts 

Albany 

New York 

U S A 

Brewery Advertisement Photo from : Brookston Beer Bulletin Blog

                                           X X 

                                               Thursday 24 Th January 1901 

                                                            No : 116 XX 

          Original Gravity : 1.052.75 Racking Gravity : 1.014.25 Final Gravity : 1.011

                                               I B U : 30          A B V : 5.5 %  

                                                  MALTS  &  ADJUNCTS 

U K & Ireland :

Malting Company of Ireland :      23.75 % Irish Ale Malt                = 1.095 Kg 

Warminster Malt                    :      24.0   % Plumage - Archer          = 1.105 Kg

Crisp Malt                              :      23.25 % Chevalier                       = 1.075 Kg

Canada & U S A 

Valley Malt                            :       23.75 % Pale Ale                         = 1.095 Kg 

Crisp Malt                              :       23.25 % Chevalier                       = 1.075 Kg 

Canada Malting Co                :       24.0   % 6 Row                            = 1.105 Kg

Australia 

Voyager Craft Malt                 :      23.75 % Pale Compass                 = 1.090 Kg

                                                       24.0   % Vienna Schooner             = 1.105 Kg

Crisp Malt                               :      23.25 % Chevalier                         = 1.075 Kg

New Zealand  

MaltEurop New Zealand         :     23.75 % Pilsen                              = 1.090 Kg

                                                       24.0   % Pale Ale                          = 1.105 Kg 

Crisp Malt                                :     23.25 % Chevalier                        = 1.075 Kg 

TO ALL GRISTS : ADD  29 % Flaked Maize = 1.320 Kg   AND 5 % Oat Hulls = 0.230 Kg (  Av )

 MASHING : Use a Soft / Mild Ale type Liquor and thoroughly pre warm the mash tun to 90 c ;

- 10 Minutes BEFORE mashing in , ENSURING the Liquor is 1.5 " ABOVE the plates/ filter bed .

                      1  St Mash Heat : 66 c @      0 - + 20 Mins = 14.360 Litres

                      2 Nd Mash Heat : 68 c @ + 20 - + 60 Mins =  4.320 Litres

At 60 Minutes ; slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings OVER the mash until the Wort runs clear on a CONSISTENT basis ; Only then Send To Copper .

SPARGING : Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 74 - 72 c ;

                       VOLUME :  21.135 Litres @ 1.004.25 - 1.004 , STOP TAPS and Collect Wort .

COLLECTION : At Collection ; ADD Liquor to the Copper , Reducing the copper gravity to 1.043 ,

                            ON 26.000 Wort Litres @ BOIL ADD 1 St Sugars .

NB : Remove any scum or detritus from the Wort Surface BEFORE Let Off - 60 Minutes ( 1 St Hops ) 

                                                                          SUGARS 

                                        1   St Sugar Charge : To 26.000 Wort Litres @ 1.043 

                                                   12.8   % =  1.006.75 Glucose = 0.575 Kg 

                                        2  Nd Sugar Charge : To 28.330 Wort Litres @ 1.045.5 

                                               5.22  % = 1.002.75 % No 2 Invert = 0.245 Kg

                                                                           COPPER 

   A 1 Hour boil ON HOPS , 1 St Hop Charge @ Let Off - 60 Mins , then at Let Off - 35 Minutes ,

ON 24.320 Wort Litres in Copper @ 1.053 , ADD 4.010 Litres of LIQUOR ; Reducing the Copper gravity to 1.045.5 , THEN ADD 2 Nd Sugars ; At Let Off - 30 Minutes , ADD the 2 Nd Hop[ Charge .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off + 5 Minutes , Re Circulate 5 Mins 

IN COPPER ; THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

                                                                              HOPS

                                       1 St Hop Charge : To 25.970 Wort Litres @ 1.050  

                                                       21 IBU Cluster @ 6.5 % a/a = 28 g

                                       2 Nd Hop Charge : To 28.180 Wort Litres @ 1.048.5 

                                                  4 IBU Brewer`s Gold        @ 6.5 % a/a = 6 g 

                                                  3 IBU East Kent Goldings @ 6.5 % a/a = 4 g

                                               2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5.5 g

                                                                            YEAST

                                           Pitch with  30 g Weight of a LIVE Yeast @ 14.5 c 

                                                                    ATTENUATION

DAY    Hour  Heat   Gravity                 REMARKS 

    1           P       14.5     1.052.75

    2           M      16.5    1.049            DROP TO 2 Nd F V = 25.400 WORT LITRES IN F V 

                 E       18.5    1.041

    3           M      18.5    1.036

                 E       18.5    1.029

    4           M      17.5    1.024

                 E       17.5    1.020.5

    5           M      17.5    1.017     COOL 

                 E       15       1.015.5 

    6           M      14       1.014.5

                 E       13.5    1.014.25           

    7           M      13.5    1.014.25    RACK AND FINE to Draught Containers .

STAND : 1 Week @ 13 c 

CELLAR : 2 Weeks @ 10 c 

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

Cheers All and Happy Brewing ,

Edd 

Wm YOUNGER & CO : 60 / - ALE 1831

 How Do All , 

Here`s another superb ` Mild ` ale , this time a 60/- Ale from the earliest known brewing book in a public archive from Wm Younger`s Abbey Brewery in Edinburgh ; The Brewing Book 1831 - 1837,

Catalogue No  @ WY 6/1/2/1 .

This Book , Part of the larger Wm Younger archives ; deposited as part of the Scottish Brewing Archive  with the ever helpful & friendly team at The University of Glasgow Special Collections & Archives on Thurso St in Glasgow . 

 The brewing book is full of usefull details ; Bolls & Type of Malt used in each brew , 

Barrels of Wort to the F V @ original gravity and happily the gravity of Wort @ Collection in Copper .

 Sadly missing from this Wm Younger brewing record are the finite Liquor Strike Heats and volumes in barrels , the only indicator of volume measurement being the near ubiquitous use of  (  " ) / Inches in / to  mash @ x point . 

In the absence of these ; I`ve used period mashing practice to develop that part of the recipe and formulated the grist to my own approximation of the Colours used in the period ; Using historic malt varieties where possible . 

 Though the original gravity is happily given in the case of most beers ; the attenuation details present in later records from other Wm Younger breweries are , regrettably absent as , are the Yeast weight pitched to X Wt Barrels of X Beer  @ Cast to F V , Annoyingly the pitching heat is usually present ; So I`ve used my knowledge of period practice to assist with calculation of the approximate pitching rate that may have been used in this and other brews from the 1831 - 7 Brewing Book .

This recipe C Edd Mather 

                    ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                       William Younger & Co Ltd and their successors in title 

William Younger & Co 

Abbey Brewery 

Cannongate 

Edinburgh

Scotland

                                                            60 / - Ale 

                                                       Saturday 24 Th December 1831 

                        Original Gravity : 1.076  Racking Gravity : 1.014 Final Gravity : 1.010                                                                                      I B U : 24           A B V : 8.6  % 

                                                                           MALTS

U K & Ireland 

Crafty Maltsters :                 60    %   Scottish Annat  = 4.940 Kg

Crisp Malt          :                 40    %   Hana Vienna     = 3.330 Kg 

Australia                              

Voyager Craft Malt :              60  %   Veloria Schooner = 4.970 Kg

                                               40  %   Veloria Vienna     = 3.315 Kg 

                                                                        MASHING 

                                            Use an Edinburgh / Lightly Burtonised Liquor 

                     Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in . 

                                     ENSURE LIQUOR IS 1.5 - 1.75 " ABOVE PLATES / Filter Bed  

                                             MASH  : 66 c 0 - + 150 Minutes = 19.975 Litres  

At 150 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings ,

                            OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT

Once you`ve had Wort clarity for approximately 5 - 10 Minutes , SEND to the Copper and begin the process of collection .

                                                        SPARGING   &  COLLECTION     

Sparge at Clear Wort to the Copper + 10 Mins @ 86 - 84 c = 40.500 Litres and at a gravity of 1.007 ;

STOP TAPS and Collect Wort in copper , ADDING LIQUOR to reduce the collection gravity to 1.066.75 ; THEN CONDENSE to 1.067 ON 30.000 Wort Litres in Copper @ Let Off - 105 Minutes .

NB : As the Wort is being condensed to 1.067 , REMOVE any scum or other detritus floating on the Wort surface BEFORE adding the 1 St Hops @ Let Off - 105 Minutes .

                                                                          COPPER

NB : As with the mash period & process ; Ive had to interpret the length of boil required for this brew.

                                                            A 1 3/4 Hour Boil ON HOPS   

1 St Hops @ Let Off - 105 Minutes , then at Let Off - 40 Minutes ON 27.310 Wort Litres in Copper ;

ADD 1.070 Litres OF LIQUOR , Reducing the Copper gravity to 1.070.25 ON 28.380 Wort Litres .

At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 12 Minutes ; ADD the Copper Finigs , then at Let Off ( 105 Mins ) , STAND 10 Minutes then ReCirculate in Copper for 5 Mins 

BEFORE STANDING 1/2 Hour then COOLING A S A P to Pitching Heat .

                                                                          HOPS

                                            1 St Hop Charge : 30.000 Wort Litres @ 1.067 

                                            10 IBU East Kent Goldings @ 6.5 % a/a = 18    g

                                              3 IBU Brewer`s Gold         @ 6.5 % a/a =   5.5 g

                           3 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a = 10   g

                                       2 Nd Hop Charge : To 28.075 Wort Litres @ 1.071

                                              6 IBU East Kent Goldings @ 6.5 % a/a =   7    g

                                              2 IBU Brewer`s Gold         @ 6.5 % a/a =   3.5 g

                           2 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a =   6.5 g

                                                                           YEAST 

                                            Pitch 140 g Weight of a LIVE YEAST @ 12 c    

                                                         To 26.095 Wort Litres @ 1.076    

                                                                      ATTENUATION

DAY    Hour    Heat    Gravity                                 REMARKS 

    1           P           12        1.076

    2           M          13.5     1.074.5

                 E           14        1.071

    3           M          17        1.064

                 E           18        1.057

    4           M          19        1.052

                 E           19.5     1.046

    5           M          19.5     1.040 

                 E           21        1.033   CLEAR to 2 Nd F V : 25.600 Wort Litres in 2 Nd F V 

    6           M          21        1.025   Last Rouse , + 3 Hours  COOL 

                 E           16.5     1.018

    7           M          15.5     1.015

                 E           13.5     1.014

    8           M          13        1.014   Rack and Fine to Draught containers .

STAND : 1 Week @ 13 c 

CELLAR : 5 Weeks @ 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C .

Cheers All and Happy Brewing ,

Edd