BEAMISH & CRAWFORD : STOCK PORTER 1850`S

How Do All ,

Here`s another recipe from records kindly contributed by a reader ; master brewer               Tim O `Rourke , this time a Mid nineteenth century Stock Porter from Cork !  , I`d love to see records from Cork`s other brewery Murphy`s or indeed any other historic Irish brewing records that may be in Public or , private collections ; 

If you`re able to help , please pop me a message to beerhistorybloke@gmail.com  ,  

or contact me through the blog form . 

This recipe C Edd Mather 2021

                

         RECIPE FOR 27 Wort Litres to Copper @ 1.061 , 75 % Mash Efficiency

Beamish & Crawford 

Cork 

Ireland 

                                STOCK PORTER   1850`S

Original Gravity 1.061  Racking Gravity 1.009 Final Gravity 1.006

                            I B U : 32           A B V : 6 . 5 %  

MALTS

Crisp Malt 

                    Chevalier P A             75       %  = 5 . 455 Kg 

French & Jupps 

                     Brown Malt               18 . 75 % = 1 . 525 Kg

                     Black Malt                   9 . 25 % = 0 . 755 Kg

MASHING 

Use a Stout / Porter brewing liquor , and thoroughly pre warm the mash tun to 90 c 

- 10 minutes before mashing in as below .

1  St   Mash Heat : 62 c At        0  - + 20  Mins = 16 . 60  Litres

2 Nd  Mash Heat : 65 c At  +  20  - + 80  Mins = 16 . 60  Litres

3 Rd  Mash Heat : 69 c At  + 80  - + 120 Mins = 10 . 405 Litres 

At Taps ( 120 Mins ) , Slowly open the Mash Tun valve and return any Turbid / Cloudy 

First Runnings OVER the mash until clear and BRIGHT , Only then allow to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Worts to copper + 10 Minutes at 72 c and with an allowance of  16 . 600 L of Liquor ; At a Gravity of 1.006 , STOP TAPS and collect worts in copper .

  At Collection ; ADD liquor to 1.060.75 then CONDENSE to 27 Wort Litres @ 1.061 

COPPER 

A 2 1/2 Hour Boil ON HOPS ; 1  St Charge @ Let Off - 150 @ 1.061 to  27  W Litres ,

At Let Off - 90 at 1.066 on 24.785 Wort Litres Add 2 Nd Charge.

   At Let Off - 40 , The Gravity should be at a projected 1.070 on 23.455 W Litres ;

ADD 5 . 350 Litres of Liquor to the copper to bring the gravity DOWN to 1.057 , Then after a further 10 Minutes Boil ; Gravity @ 1.057.25 on 28.680 W Litres @ 1.057.25 

ADD the Third Hop Charge to the copper .

At Let Off - 12  ADD COPPER FININGS then at Let Off , Stand  1/2 Hour then coolto pitching heat A S A P .

         WORT VOLUME TO FERMENTING VESSEL = 26 . 780 Litres @ 1.061 

HOPS 

First Charge                                                                  27 . 0     L AT 1.061 

                          Goldings  4 % a/a , 8 IBU @ 20 g

                          Saazer      3 % a/a , 8 IBU @ 26 g

Second Charge                                                             24 . 785 L AT 1.066

                         Goldings   4 % a/a , 4 IBU  @   9 g 

                         Saazer       3 % a/a , 4 IBU  @ 14 g

Third Charge                                                                28 . 680 L AT 1.057.25

                         Goldings   4 % a/a , 4 IBU   @   9 g 

                         Saazer       3 % a/a , 4 IBU   @ 14 g

YEAST

                         Pitch 94 g LIVE BARM @ 18 c  

                          ATTENUATION 

DAY    Hour   Heat   Gravity                          REMARKS

   1          P        18      1.061 

   2          E        20      1.052

   3          E        23      1.041

   4          M       24      1.024       Clear To SETTLING VESSEL 

               E        18      1.018

    5         M       14      1.017.5

               E         12     1.017.25

    6         M        10     1.017

    8          E        10     1.016     To Maturation Vessel / C V 

Mature at between 10 and 8 c UNTIL at 1.010 .

At  1.010 ; Allow to 14 - 15 c and FULLY VENT @ 1.009.5 , RACK to DRAUGHT :

1.009 FINE ON RACKING @ 14 - 15 c THEN Stand 2 days 14 - 18 c .

CELLAR for 3 Weeks at 10 c Then STILLAGE @ 10 - 12 c before VENTING FULLY and allowing the beer 24 - 36 Hours to clear and condition before Q . C 

Cheers All  and Happy Brewing ,

Edd 

Lancashire 

December 2021 

E M U BREWERY : PORTER 1913

 How Do All ,

This recipe is possible thanks to Hai Pham over in Perth Western Australia who kindly took the time to visit The State Library of Western Australia  ,where the original brewing records are @ : EMU Brewery Ltd : Recipe Books, 

 Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916

If any other blog readers are able to help with my beer history research by sending photos of old brewing records , please get in touch via the Contact Box or , by emailing me at ;

                                                    beerhistorybloke@gmail.com

Cheers All , and Happy Brewing 🍻 

Edd 

Lancashire  , December 2021 

This recipe C Edd Mather 2021

 

E M U  Brewery Ltd 

Mounts Bay Road

Perth 

Western Australia

Photo of the Brewery : State Library of Western Australia Collections 

                                      PORTER

                                        Gyle No 4

                                   Thursday  17 Th  July 1913

                                           I B U : 36    A B V  5 . 5 %    

     Original Gravity: 1.050    Racking Gravity : 1.015   Final  Gravity : 1.012

   Recipe for  17 . 750 Wort Litres from MASH @ 1.040 ; 75 % Mash Efficiency 

                                        MALTS 

Warminster :         Maris Otter P . A                                                                

Barrett - Burston : Border Pale @ 3.5 ebc 

                                                      Each @  46 . 25 % = 1 . 450 Kg

Crafty Maltsters :  Pop`s Pale Ale

Joe White Malt   : Trad Ale Malt          

                                                       Each @  22 . 25 % = 0 . 695 Kg

Wheat Malt                                                    7 . 75 % = 0 . 235 Kg

Amber Malt                                                   7 . 75 % = 0 . 280 Kg

Brown Malt                                                   7 . 75 % = 0 . 275 Kg

Black Malt                                                     8 . 25 % = 0 . 290 Kg 

MASHING 

Use a Stout / Porter type brewing liquor , and THOROUGHLY pre warm the Mash Tun before Goods In , Ensuring that the Liquor is 1.5 " above the filter bed / plates .

 1 St   Mash Heat : 61 c @      0    +   30 Minutes =  8 . 305 L

 2 Nd Mash Heat : 66 c @ +  30 - + 120 Minutes =  0 . 840 L

 3 Rd Mash Heat : 69 c @ + 120 - + 150 Minutes = 0 . 840 L 

At Taps ( 150 Mins ) Slowly open the Mash Tun valve and return any Turbid 1 St runnings OVER the mash until clear & bright ; then cast to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper : 74 - 71 - 66 - 64 c = 19 . 350 Litres , then at a Gravity of 1.004 STOP TAPS and Collect Wort in the Copper , ADD Liquor to 1.039.75 ON 17.750 Wort Litres IN COPPER from Mash .

COLLECTION AFTER SUGARS ADDITION :

After adding the Sugar , bring to the boil , ADD liquor as required to 1.039.75 then CONDENSE TO 35 . 450 Litres AT 1.040 

SUGARS 

Take 18 . 750 Litres of Liquor and BRING TO THE BOIL for 5 - 10 Minutes , Once the volume is at 18 . 500 L , ADD  0 . 555 Kg OF WHITE CANE SUGAR and simmer  to a volume of 18 . 250 Litres  then ADD to the Main Copper with the MALT PORTION .

Caramel : Add to Copper at Let Off - 10 Minutes ON  28 . 960 Wort Litres @ 1.047.5  - 1.000.5 = 0 . 050 Kg

COPPER  

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 @ 1.040 then after a further 50 M , At  31 . 410 Wort Litres in Copper @ 1.044 , ADD the Second Charge ( Let Off - 70 Mins )

Boil for a further 58 Minutes then ADD the Copper Finings at Let Off - 12 M and the Caramel as above to 28 . 960 Wort Litres in Copper @ 1.047.5 then at Let Off ; 

STAND 1/2 Hour then COOL A S A P  to Pitching Heat .

              VOLUME TO Fermenting Vessel @  1.050 = 27 . 835 Litres 

HOPS 

           1 St  Charge  : 35 . 450 Wort Litres @ 1.040 

                                   Fuggles   @ 5.5 % a/a =  32 g for 12 IBU 

                                   Goldings @ 6.0 % a/a =  17 g for   8 IBU 

           2 Nd Charge    : 31 . 410 Wort Litres @ 1.044

                                       Fuggles   @ 5.5 % a/a  =  14 g for 8 IBU 

                                       Goldings @ 6.0 % a/a  =  13 g for 8 IBU 

YEAST

Pitch with  125 g Live Barm at 16.5 c

                              ATTENUATION

DAY  Hour  Heat  Gravity                    REMARKS

   1             P         16.5      1.050

   2             M       18          1.048

                  E        18.5       1.044

   3             M       19          1.039

                  E        19.5       1.036

                 E 10    20          1.032

   4             M       16          1.029

                  E        15          1.026

   5             M       15          1.026

                  E        15           1.026   Send to a MATURATION VESSEL and HOLD at between  12 - 14 c for 1 week ; release EXCESS C O 2 and re seal ; 

Then CELLAR at  c for x Months UNTIL at 1.016.5 , then gently allow to 14 c and fully vent at 1.015.25 ; Then send to a Racking Vessel : 26 . 500 BEER LITRES And ADD the PRIMINGS : @ 1.003.5 ( No 2 Invert ) = 0 . 295 Kg 

CHEERS ; 

                   A MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL 🍻

LINCOLNSHIRE BEERY HISTORY : PART 1

How Do All , 

Thanks to the nice folks at Cambridgeshire Archives ;

 A Big thanks Sue at the Reprograhics Bureau and the team @ Huntingdon Library who kindly took the time to take some snaps of the Brewing Book : 17 Th June 1889 - 12 Th December 1891 @ KHAC 2 / 2531 / 2 , Part of the Lowe Son & Cobbold collection I`m able to bring you a sample analysis of some of the beers in that brewing book , the other production record in that collection is ,

Lowe Son & Cobbold Brewing Book 1894 - 1904 @ KHAC 2 / 2531 / 3   . 

  

Sadly the Lowe Son & Cobbold records are the only Brewing Production Records in the county archives catalogue ; with NONE from a Cambridgeshire brewer or brewery .

If any Blog readers have any brewing records in their personal / company archives & collections, or are able to help with photos of records in publicly accessable collections , Please get in touch or leave a coment below . I`d love to hear from you .

To those currently operating brewers who might be able to assist , I would only ask for permission to publish an analysis table of Beer Types , Strengths Etc if the owner is unable to allow publication of Home Brew recipies .

Lowe Son & Cobbold 

The Brewery

Broad Street

Stamford 

Lincolnshire 

Advert from the Brewery History Society Website 

                         A Sampling of Some Beers 1889 - 1890 

Gyle No 20 : 

X  Wednesday 19 Th February 1889 

Original Gravity : 1.054 

Racking Gravity : 1.014

Final      Gravity : 1.011 

IBU @ 36   A B V : 4 . 9 %

 

Gyle No   6 : 

X X Thursday 18 Th July 1890 

Original Gravity : 1.065 

Racking Gravity : 1.015 

Final      Gravity : 1.012

I B U @ 28 A B V : 5 . 7 %

 

Gyle No 1 :  X X X X 

Original Gravity : 1.085 

Final      Gravity : 1.016  ( Estimated ) 

I B U @ 34  A B V : 7 . 3 %  

Cheers All , 

Edd

Lancashire , December 2021 

Label Photo , Ex BHS Website