HIGGINS & SONS : LIGHT PALE ALE 1889

How Do All ,

Here`s a tasty quick maturation period Pale Ale recipe from Bedford for you all to try ; 

Taken from the Higgins & Son , Brewing Book 1889 - 1904 @ GK/ B2 / 1  ;             deposited in the collections of the helpfull folks at Bedfordshire Archives .

I hope that you all enjoy the recipe ; Please get in touch if you`d like me to feature a brewery from near you : 

( ** Where the records are available / still exist and I`m able to get photos of them ! ) 

Cheers All and Happy Brewing ,

Edd 

This recipe C Edd Mather 2022 

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER

       RECIPE FOR 26 . 500 Wort Litres in Copper @ 1.038 ; 75 % Mash Efficiency 

Higgins & Sons 

Castle Brewery

Castle Lane 

Bedford

Bedfordshire 

Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk

                                            Light  Pale  Ale 

                                       Tuesday  31 St  December 1889 

              Original Gravity : 1.049  Racking Gravity : 1.010  Final Gravity : 1.007 

                                        I  B  U  : 44   A  B  V  : 5 % 

MALT 

Crisp Malt 

Chevalier                       2 . 225 Kg

Crafty Maltsters 

Scottish Annat                1 . 100 Kg

Simpson`s Malt 

Best Pale Ale Malt         1 . 110 Kg 

MASHING 

A Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun ,

@  90 c - 10 Mins before Goods In as below , ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .

   1  St Mash Heat :  66 c AT 0 - + 120            = 12 . 710 L

  2 Nd Mash Heat :  68 c At        + 120 + 150 =   6 . 0 L 

AT Taps / + 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid /

Cloudy 1 St Runnings OVER THE MASH until Consistently Clear & Bright , 

THEN send to the Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes at 72 - 68 - 66 c = 26 . 0 L ;

At a gravity of  1.004 , STOP TAPS / CLOSE OFF MASH TUN VALVE ;

Collect Wort in Copper ; ADDING Liquor to 1.037.75 , 

                THEN CONDENSE TO 26 . 500 Wort Litres in Copper @ 1.038 .

 

SUGARS 

No 1 Invert            1.004       =  ADD 0 . 362 Kg 

Invert Glucose       1.006.25  = ADD 0 . 612 Kg 

COPPER 

A 1 1/5 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Minutes @ 1.038 ;

 2 Nd Hop Charge @ Let Off - 70 Minutes @ 1.041 , then at Let Off - 40 / 35 Mins ;

The Gravity should be at 1.045 ON 22 . 025 Wort Litres in Copper ;

ADD 6 . 705 Litres of LIQUOR, reducing the gravity to 1.034.5 ;

 and then at Let Off - 35 ADD No 1 Invert ,  Let Off - 32 Minutes , 

ADD the Glucose Syrup , at Let Off - 30 - 25 Minutes , ADD the 3 Rd Hop Charge ; 

Then at L/ Off - 12 Minutes  , ADD the Copper Finings then at  Let Off = ( + 90 Minutes ) , STAND 1/2 Hour , THEN COOL A S A P To Pitching Heat .

HOPS 

1 St  Hop Charge : 26 . 50 Wort Litres @ 1.038

                              Goldings @ 6   %                 13 g

                              Aramis    @ 6.5 %                  9 g

2 Nd Hop Charge  : 24 . 405 Wort Litres @ 1.041 

                              Goldings @ 6      %   10 g

                              Aramis    @ 6 .5  %     8 g

3 Rd Hop Charge : 28 . 730 Wort Litres @ 1.045 

         Keyworth Mid Season @ 6.5 %     17 g

         Goldings                       @ 6   %       4 g  

Racking Hops FOR 25 . 5 Litres of Beer to Container 

          GOLDINGS @ 3 - 5 g ( MAX ) 

YEAST :

         72 g WEIGHT OF YEAST ( Live Barm ) to 26 . 175 Wort L @ 1.049 AT 14 c 

                      Suggested Strain Types : WhiteLabs : WLP 017 

                                                              Wyeast : Whitbread Ale 1099 

                                    ATTENUATION

DAY     Hour     Heat     Gravity                            REAMRKS 

   1           P          14         1.049 

   2          M          16        1.047

               E           18        1.043

   3          M          19        1.038

               E           19        1.034

   4          M          20        1.028

               E           20        1.022

   5          M          17        1.018

               E           16        1.016 

   6          M          15        1.014.5

               E           15        1.014

   7        NOON     14       1.013 

AT 1.013 Rack ON HOPS and FINE ; Stand at  16 - 18 c 48 Hrs then Cellar .

CELLAR : 10 c FOR 3 Weeks then STILLAGE VESSEL @ 10 c FOR 1 WEEK .

After the vessel has been stillaged for 1 Week , VENT and allow the beer 24 - 36 Hours to clear and condition before Q . C .

Cheers All 

Edd 

WILLIAM YOUNGER & Co LTD : PALE ALE ( X P ) 1879

How Do All ;

Here`s a ` Running ` Pale Ale from the noted Edinburgh firm of Wm Younger & Co Ltd ;  This recipe is from their Holyrood Brewery , Which was built on the site of  the brewery of Alexander Berwick & Co , after Andrew Smith and William Younger IV  bought the brewery in 1858 .                                                                                                                    

This recipe is drawn from Holyrood Brewery Brewing Book October 1879 - March 1882 @ WY 6 / 1 / 3 / 9 , from the Internationally important Scottish Brewing Archive , located at  Glasgow University Archives & Special Collections & Archives on Thurso St , Glasgow  .

I hope that you all enjoy the recipe , 

Cheers and Happy Brewing 

Edd 

This recipe C Edd Mather 2022 

              ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ;                               Scottish & Newcastle Breweries Plc  ( and their Successors in Title )  

 RECIPE FOR 29 WORT LITRES TO COPPER @ 1.046 ; 75 % MASH EFFICIENCY 

William Younger & Co Ltd

Holyrood Brewery

Edinburgh 

Picture of the Brewery From : http://breweryhistory.com/wiki/index

                                                      PALE  ALE 

                                           ( X . P ) 

                                          Monday 20 Th October 1879 

             Original Gravity : 1.051 Racking Gravity : 1.013 Final Gravity : 1.010 

                                          I B U :  36     A B V : 4 . 7 % 

MALTS 

Crisp Malt 

Chevalier                2 . 815 Kg

Crafty Maltsters 

Scottish Annat        3 . 050 Kg 

MASHING 

Liquor : A lightly Burtonised brewing liquor , and Thoroughly Pre Warm the Mash Tun 

to 90 c ; - 10 Minutes before Goods In as Below ,

 ENSURING that the liquor is 1.5 " ABOVE the Plates / Filter Bed .

                     1   St Mash Heat : 64 c At        0   + 120 Minutes = 15 . 750 L

                     2  Nd Mash Heat : 68 c At +120 - + 150 Minutes =  7 . 715 L

At Taps ( 150 Minutes ) , SLOWLY open the mash tun valve and return over the mash any CLOUDY / TURBID 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT ,

ONLY THEN TO COPPER .

SPARGING & COLLECTION

Sparge at 74 c AT Clear Wort to Copper + 10 Minutes = 26 . 400 Litres ; 

AT a gravity of 1.005 , STOP TAPS / Close OFF M/T Valve and COLLECT WORT .

 ADD LIQUOR to 1.045.75 then CONDENSE TO 29.000 Wort Litres @ 1.046.

COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 Mins @ 1.046 ;

2 Nd Charge at Let Off - 90 Minutes @ 1.050 ; 

At Let Off - 35 Mins , the gravity should be at 1.053 on 24 . 885 Wort Litres ,

 ADD LIQUOR  ( + 3 . 180 L ) TO ADJUST THE GRAVITY TO 1.047 ,

Then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings and at Let Off ,

STAND THE COPPER 1/2 Hour , Then cool A S A P to Pitching heat .

HOPS 

1  St Hop Charge : 29 . 000 Wort Litres @ 1.046 

                              Goldings @ 6 % a/a = 8 g

2 Nd Hop Charge : Cluster @ 6.5 % a/a = 14 g

                             Goldings @ 6   % a/a = 30 g

3 Rd Hop Charge : Spalt      @ 3  % a/a =   6 g

( If Spalt not available , Replace with any European NOBLE HOP @ ( 3 % a/a  ) 

RACKING HOPS : To 25 . 000 Litres of Beer in Container = 3 - 4 g MAX Goldings .

YEAST 

Pitch with 60 g WEIGHT Of a LIVE BARM @ 15 . 5 c To 25 . 675 Wort Litres @ 1.051 

Strain  Reccomendations :

 WhiteLabs  : Edinburgh WLP 028

  Wyeast       : Scottish Ale No 1728 

                                           ATTENUATION 

DAY   Hour    Heat    Gravity                               REMARKS

   1         P        15.5     1.051 

   2        M        16.5     1.047

             E         18.5     1.041

   3        M        20.5     1.037  

             E         21        1.031

   4        M        20.5     1.024 

             E         18.5     1.018

   5        M        16        1.013   

             E         14.5     1.013

   6        M        14.5     1.013

             E         13.25   1.013     RACK TO CONTAINER ON HOPS 

Stand @ 13 - 16 c for 2 Days , then RELEASE EXCESS C O2 and RE SEAL .

CELLAR : 5 WEEKS @ 10 C then ADD FININGS and Roll Well .

STILLAGE : 1 Week at 10 -12 c THEN VENT ; Allow 24 Hours - 36 for the beer to Clear and Condition , then Q . C .

Cheers All 

Edd 

Lancashire 

February 2022 

WELLS & WINCH : BROWN ALE 1906

 How Do All , 

Here`s a tasty Brown Ale recipe from Bedfordshire for you all to try out ;                                   This beer is taken from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 ;                   deposited with the helpful team at Bedfordshire Archives                                       

                        https:/bedsarchives.bedford.gov.uk/Archives-Service    

Without further procrastination , here`s the recipe ! 

This recipe C Edd Mather 2022 

  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING  PLC  

Wells & Winch Ltd 

The Brewery

High St 

Biggleswade 

Bedfordshire 

Label photo courtesy of Peter Dickinson 

                                                       BROWN  ALE 

                                                        August  1906

             Original Gravity: 1.051.5  Bottling Gravity: 1.012.75 Final Gravity : 1.010 

                                                I B U : 22     A B V : 4 . 75 % 

             Recipe for 30 . 5 Wort Litres in Copper @ 1.040 ; 75 % Mash Efficiency 

MALT 

Warminster Maltings 

Vienna Malt                   1 . 835 Kg

Crisp Malt 

Chevalier P . A               1 . 880 Kg

Crafty Maltsters 

Pop`s Pale Ale               1 . 775 Kg 

MASHING 

Use a Mild Ale type Liquor profile , and Thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below ;

                      1 St   Mash Heat : 66 c At      0 - + 90 Minutes  : 15.730 L

                      2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes :  5.905 L 

At Taps ( 120 Minutes ) Slowly open the Mash Tun Valve and return any Turbid / 

Cloudy 1 St Runnings OVER THE MASH , until Clear & Bright , 

THEN Cast to the Copper .

S[PARGING & COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes ; AT  74 - 71 - 68 c = 27 . 500 Litres .

At a Gravity of 1.004 STOP TAPS and Collect Worts in Copper ; 

ADD LIQUOR to 1.039.75 then CONDENSE to  30 . 500 WORT L @ 1.040 . 

SUGARS 

No 3 Invert @ 1.005.25 = 0 . 458 Kg to 27 . 805 Wort Litres @ 1.043 

COPPER 

A 2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.040 , AT L/Off - 90 

at a Gravity of 1.045 add the 2 Nd Hop Charge .

AT Let Off - 35 Minutes , the Gravity should be at 1.048 on 24.905 W/L , ADD 

2 . 900 Litres OF LIQUOR , Reducing the Gravity to 1.043 , THEN + SUGARS .

AT Let Off - 30 Minutes , ADD 3 Rd Hops and at Let Off - 12 Mins , 

ADD the Copper Finings ; Then AT LET OFF , STAND 1/2 Hr then COOL A S A P .

HOPS 

1 St Hop Charge @ 30 . 500 Wort Litres @ 1.040 

      Fuggles  @ 5    % a/a = 11 g 

     Goldings @ 4.5 % a/a = 11 g 

2 Nd Hop Charge @ 26 . 685 Wort Litres @ 1.045 

       Fuggles @ 5    % a/a = 8 g 

     Goldings @ 4.5 % a/a = 7 g 

3 Rd  Hop Charge @ 27 . 805 Wort Litres @ 1.048.25

                    Fuggles @ 5.5 % a/a = 5 g

Eask Kent Goldings  @ 6.5 % a/a = 3 g 

YEAST : 52 g LIVE BARM @ 16 c 

                                                ATTENUATION 

DAY   HOUR   HEAT   GRAVITY                     REMARKS

   1          P          16           1.051.5

   2        M          16            1.048

             E           17            1.044 

   3        M          19            1.040

             E           19            1.035

  4         M          20            1.029

             E           21            1.023       Cool 

  5         M          14            1.019

             E           14            1.018

  6         NOON   14           1.018     Send to the Conditioning Vessel ;

Then STAND @ 14 - 16 c for 2 Days ; CELLAR @ 10 c FOR X Time ,

Or until the Gravity has reached 1.014.5 , THEN STILLAGE the Vessel at 12 c 

ALLOW 1 Week , Then VENT FULLY and allow to 14 - 15 c ,

BOTLE CLEAR & BRIGHT @ 1.012.75 @ 14 - 15 c 

STAND @ 14 - 18 c 2 DAYS ; THEN CELLAR @ 10 c 2 Months;  then Stand at 10 - 12 c for 1 Week then Q . C .

Cheers All and Happy Brewing 

Edd 

ROBERT MEIKLEJOHN & Co : 72 / - PALE ALE 1873

How Do All ,

Here`s another tasty recipe from Scotland for you all to try ; taken from records in the collections of,           The Scottish Brewing Archive at Glasgow University Archives Special Collections                                   Website Address : https://www.gla.ac.uk/myglasgow/archivespecialcollections .                              I`ve interpreted the recipe from notes in The Brewing Notebook of Robert B Wallace 1873 - 1884 @ MJ 6/1/1 .

This notebook contains not just brewing notes and calculations relating to Meiklejohn`s 

(*Though annoyingly no attenuation details for the Pale Ales ! ) ,  but also other details with quite a few notes on Irish breweries ; such as analyses of X Porters from both Findlatter & Co and Phoenix Breweries in 1884,

Findlatter`s X Porter : Original Gravity @ 1.057.9 ; 5.9 % A B V 

Phoenix X Porter :      Original Gravity @ 1.058.2 ; 6 .0 % A B V  

Anyroad , without further delay ; Here`s the recipe ( With my approximation of attenuation points )🍻

This recipe C Edd Mather 2022

 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER

         RECIPE FOR 27 . 5 Wort Litres to Copper @ 1.057 , 75 % Mash Efficiency assumed 

Robert Meiklejohn & Co

The Bass Crest Brewery

Alloa 

Clackmannanshire

Scotland

Label photo Courtesy of The Labologist`s Society 

                                                           72 / - PALE ALE 

                                             Sunday 28 Th September 1873

               Original Gravity : 1.072.75 Racking Gravity : 1.019 Final Gravity : 1.016 

                                             40   I B U           6 . 75 % A B V 

MALT 

Crafty Maltsters : Scottish Annat   4 . 105 Kg

Crisp Malt         : Chevalier            2 . 770 Kg 

MASHING 

Use a Pale Ale brewing liquor and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins 

before Goods In as below ; ENSURING that the liquor is 1.5 " Above the Plate / Filter Bed .

1    St  Mash Heat : 65 c At 0  - + 120 Minutes = 14 . 785 Litres 

2  Nd   Mash Heat : 68 c At + 120 - + 150 Minutes = 3 . 750 L 

Then SLOWLY open the Mash Tun Valve and RETURN any Cloudy 1 St Runnings OVER THE MASH until the WORT is running CLEAR & BRIGHT on a CONSISTENT BASIS ; THEN CAST TO THE COPPER . 

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes at 74 - 71 - 68 c = 34 . 400 Litres , Then at a Gravity of ,

1.006 ; STOP TAPS / CLOSE OFF M/T Valve and COLLECT WORT IN COPPER .

At Collection in Copper , ADJUST with Liquor to 1.056.75 AND CONDENSE TO 1.057 WITH 

27 . 500 Wort Litres in Copper .

SUGARS 

White Cane Sugar - 1.015 = 1.055 Kg To Copper @ Let Off - 5 - 8 Mins  

COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 at 1.057 to 27.500 Wort Litres in Copper , Then at Let Off - 40 - 35 The gravity should be at 1.068 ON 22 . 144 Wort Litres ;

 ADD 5 . 370 Litres of LIQUOR to the Copper and at Let Off then at Let Off - 30 Mins ,

ADD the 2 Nd Hop Charge @ 1.055 .

At Let Off - 12 Minutes ; ADD the Copper Finings , then at Let Off - 8 - 5 Minutes ADD the Sugars and at Let Off , STAND 1/2 Hour then Cool to Pitching Heat and STAND on X g of Black Malt to Colour to the right level THEN SEND TO F V after a say 15 - 30 Minute Stand . 

WORT VOLUME TO F V @ 1.072.75 = 26 . 020 Litres 

HOPS 

1 St Charge : 27 . 500 Wort Litres @ 1.057 

                                    Goldings @ 6 % a/a = 26 g

                      Hallertau / Saazer @  3 % a/a = 33 g

2 Nd Charge : 27 . 390 Wort Litres @ 1.055 

                                    Goldings  @ 6 % a/a =  23 g 

YEAST : Pitch 104 g of an Edinburgh type Yeast Strain @ 14 c

                                                  ATTENUATION 

DAY      Hour    Heat   Gravity                                  REMARKS

   1              P          14       1.072.75 

   2             M         15.5     1.071

                  E          17        1.066

    3           M          19        1.058

                 E           21        1.052

    4           M          20        1.046

                  E          22        1.038  COOL 

    5           M          20        1.032

                 E           18        1.028

     6          M          16        1.025    

                 E           14        1.025     Drop to SETTLING VESSEL 

     7           M         14        1.019     Rack to Draught Containers ( Approx 25 - 25 . 25 L ) 

Stans at 16 - 18 c FOR 2 - 3 Days ; Release EXCESS C O 2 then RE SEAL and CELLAR 

at 10 c for 2 Months , then ADD BARREL FININGS and Roll Well .

STILLAGE : 10 - 12 c FOR 1 WEEK Minimum then FULLY VENT and allow 24 -  36 Hours    

for the Beer to clear and condition before Q . C 

Cheers All and Happy Brewing ,

Edd 

Lancashire 

February 2022 

THE BEERS OF DUDGEON & Co IN OCTOBER 1871

 How Do All , 

 Here`s a table of beers from the brewing book of Wm J Clark ; which is part of the Belhaven Brewery collection , Deposited at the Scottish Brewing Archive @ Glasgow University Archives ;                         Catalogue  No    B 6 /1/1/1 .

I hope that you find the table of interest ; I`ll be posting more recipies and analyses from Scottish brewers in the near future .

Dudgeon & Co 

Belhaven Brewery

Brewery Lane

Dunbar 

Haddingtonshire 

Photo of the brewery from the Brewery Website :  https://www.belhaven.co.uk

                                               BEERS IN OCTOBER 1871

Brew No  QUALITY   Original Gravity  Racking Gravity Final Gravity  I B U  A B V  

      11              T                     1.032                   1.011               1.010           18        3

        8             50 /-                  1.042                   1.011              1.008          40     3 . 9

      27             60 /-                  1.058                   1.015              1.012          28     5 . 2

        9             80 /-                  1.075                   1.025              1.021          28     6 

        3            100 /-                 1.081                   1.028              1.025          30      6 . 25

        7            120 /-                 1.095                   1.028              1.025          50     7 . 7

       10           140 /-                 1.110                 *1.035              1.024          18     9 . 4 

       14           160 /-                 1.125                 *1.035              1.025          54    10 . 75

 

       18             B S                   1.038                   1.013             1.010          28        3 . 4

          5          X X                    1.060                   1.019              1.016          46          5 

        38        X X X                  1.074                   1.025              1.023          44        5 . 75

                                                 1.071                   1.022              1.019          44        5 . 8

        28         ?????                  1.108                 * 1.040              1.029          32        8 . 5  

        

        23         No  2                   1.096                * 1.035              1.025           34        7 . 75 

          1         No  3                   1.078                   1.026              1.023           62        6 . 1

          3      London No 3          1.078                   1.025              1.022          54        6 . 1

          1       Export No 3           1.078                   1.023              1.020          62        6 . 4

          4        No  4                     1.068                    1.020             1.016          62        5 . 8 

        27            S                       1.076                   1.020              1.016          46           6

* Denotes where I beleive that the beer would have been let down to a Vat / C . V and ,

Matured @ X degrees Fahr / C until at the Racking or , Bottling gravity required .

Cheers All 

Edd 

Lancashire 

February 2022 

MARK BINNIE & Co : 60/- BITTER BEER 1903

 How Do All , 

Here`s a nice and simple 60/- Bitter Beer from the brewery of Mark Binnie & Co .               

Mark Binnie learned his trade at an Edinburgh brewery , that of Morison & Thomson  before moving to County Durham where he was employed by C F & M Forster , returning to Edinburgh in 1881 when he began building the Nungate Brewery ( Brewing by 1882 ).                                                                          The brewery continued under the ownership of Mark Binnie until his decease in 1924 , when the business was inherited by William Binnie , continuing until 1937 when it was bought by it`s larger local rivals , William Younger & Co .

This beer is taken from the Brewing Notebook of John Binnie 1903 - 1906 @ BH 6/1/1/1 ;                          Part of the Scottish Brewing Archive at Glasgow University Archives & Special Collections                       Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections

Cheers All and Happy Brewing 

Edd 

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2022 

Mark Binnie & Co 

Nungate Brewery

Haddington 

Haddingtonshire 

Scotland 

Barrel Label Photo from the  https//scotishbrewingheritage.org website 

                                                         60 / - Bitter Beer

                                                            Gyle No : 17 

                                              Thursday  3 Rd December 1903 

                 Original Gravity : 1.057  Racking Gravity : 1.016  Final Gravity : 1.013 

                                              I B U : 38         A B V : 4 . 75 % 

MALT  &  ADJUNCTS

 

Crafty Maltsters : Pop`s Pale Ale = 6 . 210 Kg

                             Flaked Maize  =  0 . 665 Kg

MASHING 

LIQUOR : Pale Ale liquor , Pre Warm the Mash Tun to 90 c - 10 Before Goods In  ;

                  Ensuring that the Liquor is 1.5 " above the plates / filter bed .

MASH HEAT : 66 c @ 0  -  + 120 Minutes = 14 . 785 Litres ; AT + 120 Minutes , 

SLOWLY open the Mash Tun Valve and return any turbid / cloudy 1 St runnings OVER THE MASH 

UNTIL CLEAR & BRIGHT , Then cast to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 5 / 10 Minutes @ 82 c - 74 c = 36 . 930 Litres ;

AT A GRAVITY OF 1.005 , STOP TAPS AND COLLECT WORT IN COPPER ,

Add Liquor to 1.045.75 , then CONDENSE to 34 WORT LITRES in copper @ 1.046 .

COPPER 

A 2 Hour Boil ON HOPS ; 1  St Charge @ Let Off - 120 then at Let Off - 80 Mins + 2 Nd Hops .

At Let Off - 30 Minutes add the Third Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 1/2 Hour ; 

THEN COOL TO PITCHING HEAT A S A P .

HOPS 

             1  St  Hop Charge : 34  . 0   Wort Litres  @ 1.046 

                                            Fuggles @ 5.5 % a/a = 32 g

             2  Nd Hop Charge : 31 . 040 Wort Litres @ 1.050 

                                             Hallertau Heresbrucker @ 3 % a/a = 35 g

             3 Rd  Hop Charge : 28 . 560 Wort Litres @ 1.054 

                                              Aramis @ 7 % a/a = 17 g

YEAST : Pitch 86 g WEIGHT of  a LIVE BARM ; Edinburgh Type @ 17 c

                                              ATTENUATION

Day     Hour    Heat     Gravity         REMARKS 

   1           P           17          1.057  

   2        E  6         19.5        1.041

   3        E  6         21           1.030 

             E 10        21.5        1.028    SKIM

   4        M  6        21           1.027    SKIM , & Drop to Settling Vessel

             M 11       19           1.023

             E  11       17           1.018

   5       M  8         16           1.015      Rack to DRAUGHT CONTAINER AND FINE .

Stand for 2 Days @ 16 - 18 c then CELLAR @ 10c for 4 WEEKS .

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 24 - 36 Hours for the beer 

TO CLEAR & CONDITION , Then enjoy a spot of well earned Q . C 

Cheers All and Happy Brewing 

Edd 

          

W B MEW , LANGTON & CO : BOTTLING OSBOURNE PALE ALE

 How Do All , 

                       Here`s a brilliant recipe for a Bottled ` I P A ` type Pale Ale ;

One where the brewing is SPECIFICALLY a  ` Bottling Gyle ` .

This time taken from the 1884 - 1885 Brewing Book of W B Mew , Langton & Co 

 deposited at The Isle of Wight Records Office , Cat No : ML 44 / 4 

       https://www.iow.gov.uk/Residents/Libraries-Cultural-and-Heritage/Records-Office

Thanks are also due to Jeff Sechiari of The Brewery History Society , 

Who kindly sent me photos of the original records , Cheers Jeff 🍻

 If any blog readers are able to support my beer history research by sending photos of 

Old Brewing Records from your area ; Get in touch , I`d love to hear from you .

Edd 

Lancashire 

February 2022 

ANY AND ALL COMMERCIAL PRODUCTION / BRAND RIGHTS RESERVED TO THE OWNER

This recipe C Edd Mather 2022 

           RECIPE FOR 35 WORT LITRES TO COPPER @ 1.037 ; 75 % Mash Efficiency 

W B Mew , Langton & Co Ltd 

The Royal Brewery

Croker St

Newport 

Isle of Wight

                       

  

                                                   BOTTLING 

                                          OSBOURNE PALE ALE 

                                                   Gyle No : 53 

                                        Friday  19 Th December 1884

        Original Gravity : 1.059.75  Bottling Gravity : 1.008 Final Gravity : 1.005

                                      I  B  U  : 44       A  B  V  : 6 . 5 % 

MALTS :

Crisp Malt : 

                   Chevalier P A          5 . 720 Kg 

MASHING 

Use a Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c ;

- 10 Minutes before Goods In , Ensuring the Liquor is 1.5" ABOVE the Plates/ Filter Bed .

    1   St   Mash Heat : 64 c AT         0   -   + 105 Minutes = 13 . 225 L

   2   Nd  Mash Heat : 67 c AT  + 105   -   + 135 Minutes =   1 . 000 L

At Taps ( 135 Minutes ) , Slowly open the Mash Tun Valve and return any Cloudy /

Turbid 1 St Runnings OVER THE MASH  ; Until consistently BRIGHT & CLEAR 

Then Cast to the Copper .

SPARGING  &  COLLECTION  

Sparge at Clear Wort to Copper + 10 Minutes @ 80 c  = 30 . 700 Litres ; 

AT a Gravity of 1.004 Stop Taps and Collect WORT in Copper .

At COLLECTION ; ADD Liquor to 1.036.75 , then CONDENSE to 1.037 .

SUGARS 

            No 2 Invert @ 1.012 = 1 . 090 Kg to 28 . 945 Wort Litres @ 1.044 

COPPER 

A 2 Hour Boil ON HOPS ; 1 St Hop Charge @ L/Off - 120 Mins @ 1.037 ;

Then at Let Off - 90 Minutes @ 1.040 , ADD 2 Nd Hop Charge .

At LET OFF - 30 Minutes , The gravity should be at a projected 1.044 , THEN ADD 

the No 2 Invert Sugar and at Let Off - 25 Minutes ADD the 3 Rd Hop Charge .

AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off ( 120 Minutes ) ;

STAND COPPER 1/2 Hour then COOL A S A P TO PITCHING HEAT .

HOPS 

First Hop Charge         : 35 .000 Wort Litres @ 1.037

            Aramis @ 7 % = 11 g  ,  Fuggles @ 5.5 % a/a = 14 g

Second Hop Charge     : 32. 160 Wort Litres @ 1.040 

            Aramis @ 7 % a/a =  10 g  ,  Fuggles @ 5.5 % a/a = 14 g

Third Hop Charge        :  28 . 945 Wort Litres @ 1.056 

            Aramis @ 7 % a/a/ = 10 g , Fuggles @ 5.5 % a/a = 13 g 

YEAST : Pitch with  75 g WEIGHT of a LIVE BARM @ 16 c  

                VOLUME TO F V @  27 . 005  Wort Litres @ 1.059.75 

                                           ATTENUATION 

DAY    Hour   Heat   Gravity    REMARKS 

   1               P           16         1.059.75

                  E 12        16.5      1.055.5

   2             E   7        17.5      1.044.5

   3            M             19         1.041.5

                 E  2          19.5      1.040

                 E  6          20.25    1.030.5

  4             M 7          22.75   1.024.5

                 E  6          23.5     1.022    COOL TO 16 c A S A P ( + 12 Hrs ) 

REST @ 16 c FOR 3 Days , then SEND TO BOTTLING MATURATION VESSEL .

MATURATION VESSEL 

Mature @ 16 - 18 c for 2 - 3 Days , then VENT EXCESS C O2 and RE SEAL .

Cellar the container @ 10 - 12 c for 3 Months , then check gravity .

Once the gravity is at 1.012 ; DROP to a Bottling Vessel , STILLAGE and Hold at 12 c - 13 c until the gravity reaches 1.008.5 , then VENT FULLY and allow to  15 c .

BOTTLING : CLEAR & BRIGHT @ 1.008 - 1.007.75 ; 15 - 16 c 

STAND at 16 - 18 c three days then CELLAR @ 10 c for 2 Months .

STAND 1 WEEK @ 12 C BEFORE Q . C 

Cheers All and Happy Brewing 

Edd