How Do All ,
Here`s a nice recipe for Wilson`s Bitter from 1955 for you all to try out ; a freshly analysed example , And one that used some Magee Marshell`s Malt in the original entry in the 1955 - 1956 Brewing Book , Deposited at Manchester Archives @ The Central Library Ref : GB 127.M 580 .
Sadly , I`ve been unable to discover any more records from Defunct Manchester & Salford breweries ;
( Apart from the Boddington`s Brewing Books 1901 - 1984 ) ; So if any blog readers are able to assist with my Manchester and area beer history research , please get in touch I`d love to hear from you ,
Cheers All and Happy Brewing
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER
Wilson`s Brewery Ltd
The Brewery
Monsall Road
Newton Heath
Manchester
Lancashire
 |
| Beermat photo from The Brewery History Society Website |
BITTER
Friday 27 Th May 1955
Brew No : 317
ORIGINAL GRAVITY: 1.041.5 RACKING GRAVITY: 1.009 FINAL GRAVITY: 1.006
I B U : 32 A B V : 4 . 5 %
RECIPE FOR 33.500 Wort Litres from Mash Tun @ 1.034 ; 75 % Mash Efficiency
MALTS
U K & IRELAND
Warminster Mari Otter @ 36 . 25 % = 1 . 815 Kg
Simpson`s Best Pale Ale @ 31 % = 1 . 555 Kg
Thos Fawcett Maris Otter @ 14 . 5 % = 0 . 725 Kg
Crafty Maltsters : Pop`s P.A
Alt : M C I Irish Ale Malt @ 11 % = 0 . 555 Kg
AUSTRALIA
Barrett - Burston : Border Pale @ 3.5 ebc = 50 . 75 % = 2 . 540 Kg
Barrett - Burston : Border Pale @ 4.5 ebc = 31 % = 1 . 555 Kg
Barrett - Burston : Vic Ale Malt @ 7 ebc = 11 % = 0 . 555 Kg
FLAKED BARLEY : @ 7 . 25 % = 0 . 440 Kg
MASHING
Use a Pale Ale type brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c
- 10 Minutes before Goods In as Below ;
1 St Mash Heat : 64 c AT 0 - + 30 Minutes = 12 . 525 Litres
2 Nd Mash Heat : 66 c AT + 30 - + 120 Minutes = 6 . 870 Litres
At Taps ( 120 Minutes ) , Slowly open the Mash Tun Valve and return any cloudy /
Turbid 1 St runnings OVER THE MASH until Clear & Bright , Only then Cast to Copper .
SPARGING & COLLECTION
Sparge At CLEAR WORT TO COPPER + 5 / 10 Minutes @ 72 c = 28 . 810 Litres ;
Then at a GRAVITY OF 1.003.5 , STOP TAPS AND COLLECT WORT , ADD Liquor
to reduce the gravity to 1.033.75 and CONDENSE to 33 . 500 Wort Litres @ 1.034 .
COPPER :
A 2 Hour Boil ON HOPS , 1 St chearge @ Let Off - 120 @ 1.034 , then AT Let Off - 70 Minutes @ 1.037 , ADD 2 Nd Hop Charge then at Let Off - 35 Mins ;The Gravity should, be at a projected 1.041 : ADD Liquor Boiled 1/4 Hour to the Copper = + 2 . 150Litres of LIQUOR and at Let Off - 30 @ 1.038 , ADD 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 1/2 Hour
THEN COOL TO PITCHING HEAT AS SOON AS POSSIBLE
HOPS
1 St Hop Charge : TO 33.500Wort Litres @ 1.034
Aramis @ 7 % a/a = 8 ibu , 10 g
Bramling Cross @ 6 . 5 % a/a = 12 ibu , 12 g
2 Nd Hop Charge : TO 30 . 540 Wort Litres @ 1.037
Brewer`s Gold @ 6.5 % a/a = 10 ibu , 14 g
3 Rd Hop Charge : TO 29 . 390 Wort Litres @ 1.038
Goldings @ 6 % a/a = 4 ibu , 9 g
Aramis @ 7 % a/a = 2 ibu , 3 g
RACKING HOPS : TO 25 . 500 Beer Litres in Container
Aramis 0 . 75 g , Goldings 1 g
YEAST : Pitch to 26 . 685 WORT LITRES @ 1.041.5 = 105 g LIVE BARM @ 15 . 5 c
Eg : White Labs : WLP 038 Manchester
ATTENUATION
DAY HOUR HEAT GRAVITY REMARKS
1 P 15.5 1.041.5
2 M 17 1.040
E 17.5 1.037 Drop to 2 Nd F V
3 M 21 1.023.5
E 21 1.016
4 M 20 1.011
E 17 1.009
5 M 17 1.007.5
E 14.5 1.006.25
At 1.006.25 ; DROP to DRAUGHT CONTAINER , ONTO PRIMINGS & HOPS AND FININGS
Primings :25 . 500 BEER LITRES @1.002.5 No 2 Invert = 0.200Kg ,
Cany Cane 1.001.25 = 0.083 Kg
After FININGS , PRIMINGS & HOPS ;
Stand at 14 - 18 c FOR 2 Days , Then release EXCESS C O2 AND RE SEAL .
CELLAR : 2 Weeks at 10 c , THEN STILLAGE @ 10 c 1 WEEK & FULLY VENT .
ALLOW 24 - 36 Hours for the beer to clear & condition then Q C
Cheers All 🍻
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