FREDERICK BAILEY & CO : BITTER ; JULY 1889

 How Do All ,

                    I hope that you all enjoyed the table of beers I posted earlier this week , Continuing the 

Bitters theme of recent posts , here`s one of the two beers specifically entered as " Bitter " in 

the Private Brewing Book of H H Tebbutt 1881 - 1889 deposited with the helpful team at

Cambridgeshire Archives as an Uncatalogued Accession .

 As with the Beers Table ; I`m grateful to the team at the Archives for their help , And to the team down in 

St Edmunds at Greene King Ltd for their assistance with the reprographics charges , Cheers Guys 

I really appreciate your assistance with my first foray into Cambridgeshire`s beery history .

Cheers All and Happy Brewing ,

Edd 

This recipe C Edd Mather 2022 

                  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :

                              Star Brewery ( Cambridge ) Ltd and their Successors in title 

Frederick Bailey & Co 

Star Brewery

Newmarket Rd

Cambridge 

Bailey & Tebbutt Label Photo Courtesy of Peter Dickinson 

                                                             BITTER 

                                                          Thursday 11 Th July 1889 

                                                                     Gyle No : 66 

                   Original Gravity : 1.062.25  Racking Gravity : 1.013 Final Gravity : 1.010 

                                                  I  B  U  : 62                A  B  V : 6 . 5 % 

                                      MALTS  &  ADJUNCTS 

Crisp Malt

                   Chevalier Pale Ale                  30       %  = 1.980 Kg 

Simpson`s Malt

                   Best Pale Ale Malt @ 4.5 ebc 30      %  = 1.825 Kg 

Warminster Malt 

                    Vienna Malt                            27.75 %  = 1.825 Kg 

FLAKED RICE                                          12.25 % = 0.765 Kg 

                                   MASHING , SPARGING & COLLECTION

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

- 10 Minutes BEFORE Mashing In as below , ENSURING that the Liquor is 1.5 " ABOVE the Plates .

                            1  St Mash Heat : 66 c AT        0 - + 150 Minutes = 16 . 850 Litres 

                            2 Nd Mash Heat : 68 c AT + 150 - + 180 Minutes =   2 . 000 Litres 

At 180 Minutes , Slowly open the Mash Tun Valve and Return OVER THE MASH and Cloudy 

First runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , Then send to the Copper .

 SPARGE @ Clear Wort to the Copper + 10 Minutes 85 c = 24.100 Litres and at a gravity of 1.005 ,

STOP TAPS and Collect Wort in the Copper .

At Collection , ADD Liquor to 1.048.75 then CONDENSE to 1.049 .

                                                                       SUGAR 

                                              Invert Glucose  1.006.25 = 0.600 Kg 

                                                                       COPPER 

A 2 Hour boil On Hops ; 1 St Hop Charge at Let Off - 120 Minutes @1.049 , then at Let Off - 63 Mins

At a Gravity of 1.056 ON 26.140 Wort Litres in Copper ADD 3.285 Litres of Liquor , 

THEN add the Invert Glucose and at Let Off - 60 Minutes ADD the 2 Nd Hop Charge @ 1.056 .

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

A S A P to Pitching Heat and sending to the F V . 

                                                                         HOPS

                                      1  St Hop Charge : 30.500 Wort Litres @ 1.049  

                                                    Goldings @ 6 % = 50.5 g 30 IBU 

                                     2 Nd Hop Charge : 29.425 Wort Litres @ 1.056 

                                                       Goldings @ 6 %   = 28 g 16 IBU

                                             Brewer`s Gold @ 6.5 % = 25 g 16 IBU 

                                                                        YEAST

                                              Pitch 170 g Weight LIVE BARM @ 15 c 

                                                        ATTENUATION

  DAY   Hour   Heat   Gravity                                                REMARKS 

       1         P        15.5     1.062.25 

       2        M        17        1.059           Drop to 2 Nd F V 

                  E        19        1.040    

       3         M       21.5     1.028

                  E        22        1.023

       4        M        21        1.019

                  E        18        1.016

       5        M        18        1.014

                  E        18        1.014

       6         M       15        1.013

                  E        15        1.013        Rack and FINE .

STAND : 2 Days at 15 - 18 c 

CELLAR : 8 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and after 24 - 36 Hours , Q . C 

I`ve got a favour to ask ,If you`re enjoy my work and are  able to assist with my research by sending photos of Old Brewing Records ; Please get in touch , I`d love to hear from you .

Cheers All ,

Edd 

Lancashire 

August 2022 

FREDERICK BAILEY Ltd : BEERS 1888 - 1889

 How Do All ,

This blog post and following recipes are possible due to the interest and generosity of ,
Greene King Ltd ; Who kindly supported my research by sponsoring the reprographics costs involved with my first foray into the beery history of Cambridgeshie ; and to the excellent team at Cambridgeshire Archives . Thanks for the help folks , Greatly Appreciated .
The beers analysed to date , come from an Un Catalogued collection deposited with the folks at Cambridgeshire Archives which mostly consists of Business Admin Ledgers for the Star Brewery during the period it was owned and operated by Frederick Bailey , and one solitary Brewing Record in the form of : " The Private Brewing Book of H H Tebbutt 1881 - 1889 " which covers sporadic brewings at the Star Brewery and with other information such as Liquor profiles for the
 Star , Hope , Victoria and Sawston plants .
The book  is indeed a personal record book as opposed to a company`s own records of production .
Annoyingly the other beers produced by Frederick Bailey`s breweries are only tangentally refferred to in the records ; in an annoying instance the solitary Stout brewing record in the Entire volume lists the Grist Weights without other details !!!.
 
I hope that you all enjoy the tables , and the recipies that`ll be following 🍻

 

ALL TABLES C Edd Mather 2022 

 

                                                              Frederick Bailey 1881 

                                               Photo Courtesy : Museum of Cambridge

Frederick Bailey & Co 

The Star Brewery

Newmarket Road

Cambridge

 

                           Image of the Brewery from the B H S Brewery Wiki Page

  

                                                       PALE  ALE TYPE BREWINGS 

 

                              BITTER  , X X X   &  X X X X BITTER BEER BREWINGS

                                                             X X X   & X X X X 

                                                       ALE BREWINGS

                                                                ODD BREWINGS 

                                                                       "  T " ALES

                                                         STRONG ALE BREWINGS 

       Cheers All 🍻

      Edd 

      Lancashire , August 2022 

 

   Image taken from the B H S Brewery Wiki Page

PETER WALKER & SONS : 8 d 1924 " SPECIAL MASH "

 How Do All , 

Continuing the series of Bitter recipies ; here`s a ` Special` recipe for Walker`s 8 d .

Taken from a 1924 Brewing Book deposited with the helpful team at the Archives located within the Liverpool Central Library on William Brown St .

If you`re able to assist with my research by sending photos of Old Brewing records from Defunct breweries in your area ( Where they survive ) and would like me to feature recipies from Your area on the blog as Historic beer recipies ; please get in touch via the contact box , I`d` love to hear from you .

NB : I`ll happily credit folks for assistance , as I will for the holding archive ( with references etc ) 

Without more ado , Here`s this weeks recipe ; 

          THIS RECIPE FOR 20.000 Wort Litres TO THE COPPER @ 1.046 , 75 % Mash Efficiency 

            ANY AND ALL COMMERCIAL PRODUCTION RIGHTS  RESERVED TO Peter Walker & Sons AND THEIR SUCCESSORS IN TITLE 

This Recipe C Edd Mather 2022 

Peter Walker & Sons 

The Brewery 

Dallam Lane 

Warrington

Lancashire 

                                                        8 D " SPECIAL MASH "

                                                  Friday 14 Th November 1924  

                                                               Brew No : 386    

                      Original Gravity : 1.043.5  Racking Gravity : 1.010.25 Final Gravity : 1.007  

                                     I B U : 42              A  B  V  : 5  %      

                                                MALTS

Simpson`s Malt :

                            Best Pale Ale Malt @ 4.5 ebc  = 45.5 % = 1.840 Kg 

Crafty Maltsters : 

                            Pop`s Pale Ale       @ 6.5 ebc  = 28.25 % = 1.145 Kg

Crisp Malt :

                            Chevalier                                 = 26.25 %  = 1.070 Kg 

                                      MASHING , SPARGING & COLLECTION

Use a Burton On Trent brewing Liquor , Pre Warm the Mash Tun to 90 c ,

ensuring the Liquor is 1.5 " ABOVE the Plates .

                                 1  St Mash Heat : 63 c At 0 - + 120 Minutes = 9.735 Litres

                                 2 Nd Mash Heat : 68 c At + 120 - + 190 Minutes = 2.840 Litres

                                 3 Rd Mash Heat : 71 c At + 190 - + 220 Minutes = 8.720 Litres 

At + 220 Minutes , Slowly open the Masgh Tun valve and return any turbid 1 St runnings OVER the Mash UNTIL CLEAR & BRIGHT , Then Once Consistently CLEAR & BRIGHT , Send to the Copper.

  SPARGE : At Clear Wort to Copper + 10 Minutes Sparge at 71 c 11.560 Litres and , at a runnings Gravity of 1.005 , STOP TAPS and Collect Wort in Copper .

At COLLECTION , Add Liquor to 1.045.75 , THEN CONDENSE to 1.046 ON 20.000 Wort Litres .

                                                                  SUGARS

                                      No 1 Invert Sugar @ 1.003.5 = 8.05 % = 0.335 Kg 

                                      Candy Cane          @ 1.001.5 = 3.45 % = 0.140 Kg 

                                      Glucose                 @ 1.003.5 = 8.05 % = 0.345 Kg 

                                                                  COPPER

A 1 3/4  Hour boil On Hops ; 1 St Charge at Let Off - 105 Mins , then at Let Off - 70 add 2 Nd Hops .

At Let Off - 40 ON 17.165 Wort Litres in Copper @ 1.053 , ADD 13.160 Litres of Liquor ;

Reducing the Gravity to 1.030 , ADD the Sugars : = 30.325 Wort Litres @ 1.038.25 THEN,

At Let Off - 30 Minutes , Add the 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 A S A P  

                                                                     HOPS

                                         1 St Hop Charge : To 20.000 Wort Litres @ 1.046  

                                             Fuggles @ 5.5 % = 16.5 g for 14 IBU 

                                         2 Nd Hop Charge : To 18.260 Wort Litres @ 1.050

                                           East Kent Goldings @ 6.5 % = 15 g for 16 IBU 

    

                                        3 Rd  Hop Charge : To 29.335 Wort Litres @ 1.039.5 

                                                       Goldings @ 6 /% = 9.25 g for 12 IBU 

RACKING HOPS : To 25.500 Wort Litres @ 1.010.25 

                                 Goldings @ 6 % a/a = 4 g , Bramling Cross 2 g 

                                                                  YEAST                   

                   Pitch with 110 g Weight of a Live Barm @ 16.5 c to 26.365 Wort Litres @ 1.043.5 

                                                    Burton on Trent Type Yeast Strain

                                                            ATTENUATION

DAY   Hour   Heat    Gravity                                          REMARKS 

    1         P        16.5       1.043.5

    2        M        17.5       1.040.5

              E          18         1.037

    3        M         18         1.034

              E          18         1.030

    4        M         19         1.024

              E          19         1.019

    5        M         20         1.015

              E          17.5      1.013.5

   6         M         16.5      1.012

              E          15.5      1.011

   7        M         14         1.010.5

              E          14         1.010.25

    8        M         14         1.010.25      Rack and FINE , ON HOPS 

STAND : 2 Days at 14 - 18 c 

CELLAR :  6 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and + 24 -36 Hours

                       Allowing the Beer to Clear & Condition BEFORE Q . C      

Cheers All and Happy Brewing ,

Edd 

PETER WALKER & SONS : 8 d BITTER 1925

 How Do All , 

Continuing the series of Bitter recipies ; here`s a brilliant recipe for Walker`s 8 d Bitter / Pale Ale ( B).

Taken from a 1925 Brewing Book deposited with the helpfull team at the Archives , 

located within the Liverpool Central Library on William Brown St .

If you`re able to assist with my research by sending photos of Old Brewing records from Defunct breweries in your area ( Where they survive ) and would like me to feature recipies from Your area on the blog as Historic beer recipies ; please get in touch via the contact box , I`d` love to hear from you .

NB : I`ll happily credit folks for assistance , as I will for the holding archive ( with references etc ) 

Without more ado , Here`s this weeks joyous expression of the brewer`s art ; 

          THIS RECIPE FOR 22.750 Wort Litres TO THE COPPER @ 1.040 , 75 % Mash Efficiency 

            ANY AND ALL COMMERCIAL PRODUCTION RIGHTS  RESERVED TO Peter Walker & Sons AND THEIR SUCCESSORS IN TITLE 

This Recipe C Edd Mather 2022 

Peter Walker & Sons 

The Brewery 

Dallam Lane 

Warrington

Lancashire 

                                            8 d Bitter 

                                               Monday 5 Th October 1925

                                           Brew No : 121 

                     Original Gravity : 1.044  Racking Gravity : 1.012  Final Gravity : 1.009 

                                                    I B U : 48        A B V :  4.75 % 

                                                             MALTS 

Simpsons Malt 

                                            Pale Ale @ 4.5 ebc   50 % = 2.005 Kg 

Crafty Maltsters 

                          Pop`s Pale Ale Malt @ 6.5 ebc    4  % = 0.160 Kg

Crisp Malt 

                          Chevalier                                28.25 % = 1.135 Kg 

Warminster Malt 

                         Floor Malted Maris Otter        17.75 % = 0.710 Kg    

                                    MASHING , SPARGING & COLLECTION 

Use a Burtonised brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins before Goods In as Below ;

                                  1 St   Mash Heat : 66 c At        0 - + 120 Minutes = 9.750 Litres      

                                  2 Nd Mash Heat : 68 c At + 120 - + 180 Minutes = 3.000 Litres 

At 180 Minutes ( 3 Hours ) SLOWLY open the Mash Tun valve and return any Turbid Wort OVER the Mash , Until CONSISTENTLY CLEAR & BRIGHT , ONLY THEN send to the Copper .

At Clear Wort to Copper + 5 - 10 Minutes , SPARGE @ 79 - 71 - 68 c = 20.450 Litres  , AT a RUNNINGS Gravity of 1.004 , STOP TAPS / Cease drawing from the Mash Tun and,

COLLECT WORT in the Copper , ADD Liquor to 1.039.75 , AND Before starting the Boil Clock ,

CONDENSE to 22.750 Wort Litres in the Copper @ 1.040 , REMOVING any Scum floating on the Wort surface as the wort is brought to the boil .

                                                                      SUGARS 

                             No 1 Invert                @ 1.004.25 =  9.66 % = 0.425 Kg  

                              Invert Candy Cane     @ 1.002.5   =  5.69 % = 0.250 Kg 

                              

                              PALE Caramel           @ 1.001.5   =  3.41 % =  0.130 Kg  

                                                               COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 Mins @ 1.040 , 

Then at Let Off - 90 Minutes @ 1.043 , ADD the 2 Nd Hop Charge to the Copper .

At Let Off - 65 Mins @ 1.046 ON 19.570 Wort Litres in Copper , ADD 12.310 Litres of Liquor , 

Reducing the Wort Gravity to 1.028.25 ON 31.880 Wort Litres ,then ADD the 1 St Sugar Charge

AT Let Off - 30 Minutes @ 1.038 , ADD the 3 Rd Hop Charge to the Copper , At Let Off - 15 Minurtes 

ADD the PALE Caramel sugars charge , then at Let Off - 12 Mins , ADD the Copper Finings 

At Let Off , STAND the Copper 1/2 Hour , allowing the WHOLE LEAF HOPS to form a basic filter .

                                                                         HOPS 

                                          1 St Hop Charge TO 22 . 750 Wort Litres @ 1.040  

  

                         Cluster @ 7.5 % a/a = 4 g , East Kent Goldings @ 6.5 % a/a = 13 g  

                                         2 Nd Hop Charge : TO 21.040 Wort Litres @ 1.043

                                          Sussex @ 5.5 % = 15 g , Goldings @ 6 % = 13.5 g 

                                        3 Rd Hop Charge : TO 29.150 Litres @ 1.038 

                                                   East Kent Goldings @ 6.5 % = 11 g 

                                  RACKING HOPS : To 25.500 BEER Litres in Vessel

                                                 4 g East Kent Goldings @ 6.5 % a/a 

                                                                YEAST 

                           Pitch with 105 g Weight of a Burton On Trent type Yeast Strain @ 14.5 c 

                                                         ATTENUATION 

Day   Hour   Heat   Gravity                              REMARKS 

   1         P         15        1.044

   2         M       16        1.041

               E       16.5     1.039

   3         M       17.5     1.034    

               E       19        1.029

   4         M       20.5     1.023

               E       19        1.019

   5         M       16.5     1.015

              E        15        1.013

   6         M       14        1.012.5   

               E       14        1.012

   7          E       14        1.012      Rack ON HOPS 

STAND : 2 Days at 14 - 18 c , VENT Excess C O 2  and Re seal .

CELLAR : 3 Weeks at 8 - 10 c THEN ADD Finings and Roll Well .

                              Stand 1 week AFTER adding Finings @ 8 - 10 c .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow the beer 24 - 36 Hours ,

                        Allowing the beer to clear & condition BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd