KIRBY , WRIGHT & Co : PORTER 1865

 How Do All , 

Here`s a classy Porter from the earliest known commercial brewing record in a public archive from a Sheffield brewery , the Brewing Book of Kirby , Wright & Co 1865 @ SHW 6/1/2/1, deposited with the team at Sheffield City Archives on Shoreham St .

The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it  doesn`t record brewlengths and only rarely does it record the initial liquor heat. 
a similar situation exists with the attenuation and yeast use records , though these are , sadly absent .
The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .

 The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby , with           George Wright joining the business in 1861 ; the partners were joined by Septimus Ward in 1868 .            Septimus Ward bought the business in 1871 and in 1876 , the entire concern removed  to the            Soho Brewery of Bradley & Co , shortly after it`s purchase in 1876,  it was Re Named

" The Sheaf Brewery " , continuing to brew until 1999  when it regrettably ceased brewing  . 

If any blog readers know of any Brewing Records from Sheffield or other South Yorkshire and other UK breweries ; I would really appreciate access to any surviving records , and where access is possible, please leave a comment below or a message through the blog contact form ,                                          I`ll respond as soon as possible .

This recipe C Edd Mather 2022 

Kirby , Wright & Co 

Sheaf Island Brewery

Effingham Street 

Sheffield

                                                            PORTER

                                                           Tuesday 4 Th July 1865 

                      Original Gravity : 1.046  Racking Gravity : 1,010  Final Gravity : 1.007 

                                               I  B  U  :  30                        A  B  V  : 6.5  % 

                                                                MALTS

Crisp Malt :           Chevalier                 @ 40      % = 2.845 Kg

Warminster Malt : Vienna Malt             @ 32.5   % = 2.310 Kg 

Brown Malt                                            @   9.75 % = 0.780 Kg 

French & Jupps : 

Medium Crystal Malt                             @ 10      % = 0.795 Kg

Dark Crystal Malt                                  @   2      % = 0.160 Kg 

Black Malt                                              @  5.75 % = 0.460 Kg 

                                  MASHING , SPARGING & COLLECTION  

LIQUOR : Use a Porter / Stout Liquor ;

Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE MASHING IN 

                                 1  St Mash Heat : 63 c @         0 - +   40 Minutes = 19.735 Litres 

                                 2 Nd Mash Heat : 66 c @ +   40 - + 120 Minutes =    9.670 Litres 

                                 3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes =    7.900 Litres 

At + 150 Minutes , Slowly open the Mash Tun valve and RETURN any Cloudy Runnings;

OVER the Mash UNTIL BRIGHT & CLEAR then Send to the Copper .

SPARGING : At Clear Wort to Copper + 10 Minutes 71 c - 68 c = 21.500 Litres .

At a Gravity of 1.005.5 , STOP TAPS and COLLECT WORT in the Copper .

COLLECTION :  Add LIQUOR to 1.051.75 then CONDENSE to a Gravity of 1.052 .

When condensing to 1.052 , remove any scum floating on the Wort surface BEFORE 1 St Hops Charge.

                                                                  COPPER

A  1 3/4 Hour Boil ON HOPS : 1 St Charge @ Let Off - 105 Minutes , then at Let Off - 70 Minutes ,

ADD the 2 Nd Hop Charge then at Let Off - 30 Minutes ADD 3 Rd Charge of Hops .

At Let Off - 12 Minutes , ADD 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 31.000 Wort Litres @ 1.052 

                                    Hallertau Heresbrucker @ 3.5 % a/a = 27 g for 9 IBU 

                                     2 Nd Hop Charge : To 29.210 Wort Litres @ 1.055 

                                                  Goldings @ 6 % a/a = 12 g for 7 IBU 

                                      3 Rd Hop Charge : To 27.615 Wort Litres @ 1.058 

                                                  Kents @ 6 % a/a = 23 g for 14 IBU 

                                                                      YEAST

                                        Pitch 116 g Weight of a LIVE YEAST @ 15.5 c 

                                          

                                                         ATTENUATION

DAY   Hour   Heat    Gravity                            REMARKS 

    1          P       15.5         1.061

    2        M        17            1.058

               E        18            1.051

    3        M        19.5         1.044

               E        19.5         1.037

    4        M        21            1.030

               E        21            1.023

    5        M        20            1.017

               E        16            1.013 

    6        M        15            1.011

               E        15            1.010

    7        M        15            1,010

               E        15            1.010        Rack to DRAUGHT Containers .

STAND : 2 Days @ 15 - 18 c 

CELLAR : 8 Weeks at 10 c THEN Vent and ADD FININGS , Roll Well .

STILLAGE : 1 Week at 10 c Then FULLY VENT and + 12 - 24 Hours Q . C  

Cheers All and Happy Brewing 

Edd 

BEERS OF KIRBY, WRIGHT & CO IN 1865

 How Do All , 

Here`s an analysis of some brewings  from the earliest known commercial brewing record in a Public Archive from a Sheffield Brewery the Brewing Book of Kirby , Wright & Co @ SHW 6/1/2/1,
Deposited with the team at Sheffield City Archives on Shoreham St .
The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it  doesn`t record brewlengths and only rarely does it record the initial liquor heat. 
a similar situation exists with the attenuation and yeast use records , though these are , sadly absent .
The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .
  The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby ,
 with George Wright joining the business in 1861 who were joined by Septimus Ward in 1868 , 
who bought the business in 1871 , In 1876 , the entire concern removed  to the Soho Brewery
 of Bradley & Co , shortly after it`s purchase in 1876,  which was then promptly  re named 
" The Sheaf Brewery " , continuing to brew until 1999  when it regrettably ceased brewing  . 
If you know of any Brewing Records from South Yorkshire or other breweries  , 
I would really appreciate access to any surviving records , Where access is possible or if you`re able to assist with my research in other areas of the UK ,  please leave a comment below or a message through the blog contact form , I`ll respond as soon as possible , 

                          

Kirby , Wright & Co 

Sheaf Island Brewery

Effingham Street 

Sheffield

           An Analysis of Selected Brewings in 1865

 

       DATE      BEER   O /Gravity  R / Gravity  F / Gravity   I B U  A B V                                     

     27 / 06 / 1865       4  d ALE ?          1.062.5              1.010           1.007            30     6.5     %

     02 / 03 / 1865        X   ALE             1.066.5              1.010           1.007            30      6.75  %
     23 / 05 / 1863        X   ALE             1.063.5              1.010           1.007            32      6.75  %
     15 / 07 / 1865        X   ALE             1.064.5              1.013           1.010            26      7       %
     01 / 08 / 1865        X   ALE             1.066.5              1.010           1.007            26      7       %

     13 / 07 / 1865      X X ALE             1.072.25             1.013          1.010            28      7.25   %
     05 / 07 / 1865      X X ALE             1.072.25             1.013          1.010            30      7.25   %
     21 / 09 / 1865      X X ALE             1.072.25             1.013          1.010            30      7.25   %

     18 / 05 / 1865     X X BEER           1.068.75             1.011           1.008            40      7.2    %
     11 / 07 / 1865        Y   XX               1.077.75             1.013           1.010            34      7.8    %

     20 / 05 / 1865     X X X BEER       1.078.75             1.013           1.010            40       8       %
     01 / 05 / 1865     X X X BEER       1.080.5               1.013           1.010            40       8.2    %
    21 / 08 / 1865      X X X                  1.083.5               1.013           1.010            40       8       %
    14 / 09 / 1865      X X X                  1.080.5               1.013           1.010            40       8.2    %

    31 / 05 / 1865          PORTER          1.058.5               1.009           1.006            32       6.5    %
    04 / 07 / 1865          PORTER          1.061                  1.010           1.007            30       6.5    % 

         

Cheers All ,

  Edd

 

HIGGINS & SONS : X ALE 1890

How Do All ,

Here`s a Special X Ale recipe to celebrate the birthday of the Bedfordhire County Archives  . 

This recipe is drawn from my interpretation of basic information contained in the  Higgins & Sons ,    Castle Brewery Bedford , Brewing Book 1889 - 1904 @ GK/ B2 / 1 ,  

One of the many Documents, Journals and photos relating to Bedfordshire , preserved and cared for by the ever helpful team at Bedfordshire Archives .

                 THIS RECIPE FOR 23.500 Wort Litres to Copper @ 1.046.5 ; 75 % Mash Efficiency 

This recipe C Edd Mather 2022 

  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER  

Higgins & Sons 

Castle Brewery

Castle Lane 

Bedford       

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

                                                              X   ALE

                                        Wednesday 24 Th December 1890 

                                                         Gyle No : 59  

                 Original Gravity : 1.051  Racking Gravity : 1.012 Final Gravity : 1.009 

                                              I B U : 30               A B V : 5.8 % 

                                                                MALTS

Warminster Malt :                                 Vienna Malt @ 30 % = 1.445 Kg 

Crisp Malt :                                               Chevalier @ 34 % = 1.640 Kg

Malting Company of Ireland :           Irish Ale Malt  @ 36 % = 1.730 Kg 

                                   MASHING , SPARGING & COLLECTION 

Use a SOFT / Mild Ale liquor profile and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins ,

BEFORE MASHING IN , To 1.5 " ABOVE the Plates / Filter Bed .

                              1  St Mash Heat : 66 c At      0 - + 120 Minutes =   13.800 Litres 

                              2 Nd Mash Heat : 69 c At  + 120 - + 150 Minutes = 5.500 Litres 

 At + 150 Minutes ( TAPS ) , Slowly open the Mash Tun valve and RETURN OVER the Mash ,

ANY Cloudy / Turbid 1 St Runnings ; UNTIL CONSISTENTLY CLEAR & BRIGHT , 

Then SEND TO THE COPPER / Boiler .

SPARGE : At Clear Wort to the Copper + 10 Minutes at 72 c = 21.630 Litres , And at A GRAVITY 

OF 1.005 , STOP TAPS / CLOSE OFF Mash Tun Valve and Collect the Wort in the Copper .

COLLECTION : At Collection of the Wort in the Copper , ADD Liquor to 1.046.25 ,

THEN CONDENSE To a Gravity of 1.046.5 ON 23.500 Wort Litres in the Copper .

NB : Remove ANY Scum / Detritus floating on the Wort Surface BEFORE adding the 1 St Hops .

                                                             SUGARS

            Medium Dark Demerara CANE SUGAR @ 1.009.25 = 18.14 % = 0.690 Kg   

                       ADDED to the Copper @ 1.037.75 ON 28.595 Wort Litres 

                                                            COPPER 

A 1 3/4 hOUR Boil On Hops ; 1 St Hop Charge @ Let Off - 105 Minutes ,

 @Let Off - 70 , ADD the 2 Nd Hop Charge .

AT LET OFF - 38 Minutes AT 1.054 ON 19.990 Wort Litres in Copper , ADD 8.605 Litres of 

LIQUOR , Reducing the Gravity to 1.037.75 ON 28.595 Wort Litres in Copper , THEN ADD Sugars.

At Let Off - 30 Minutes at 1.047.5, ADD the 3 Rd Hop Charge .

AT Let Off - 12 Minutes , ADD the Copper Finings then AT LET OFF ( 105 Minutes ) 

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

                                                              HOPS 

                          1  St Hop Charge : To 23.500 Wort Litres in Coppar @ 1.046.5

                                      Keyworth Mid Season @ 6.5 % a/a , 3 IBU = 4 g 

                                                              Fuggles @ 5.5 % a/a , 4 IBU = 5 g 

                           2 Nd Hop Charge : To 21.730 Wort Litres in Copper @ 1.050 

                                     Keyworth Mid Season @ 6.5 % a/a , 14 IBU = 16 g

                           3 Rd Hop Charge : To 28.290 Wort Litres in Copper @ 1.047.5 

                                             Goldings @ 6 % a/a , 9 IBU = 14 g 

                                                             YEAST

                                   Pitch with 58 g Weight of a LIVE YEAST @ 15 c  

                                   Reccomended Strain Type : Whitbread Type II / OR 

                                         White Labs : WLP 006 Bedford Ale Yeast 

                                                      ATTENUATION

DAY   Hour    Heat    Gravity                                       REMARKS 

   1          P           15          1.051

   2        M           16           1.047

              E           18           1.042

   3        M           18           1.036

              E           19           1.030

   4        M           20           1.025

             E            19           1.019

   5        M           20           1.013    COOL 

             E            16           1.010    ADD PRIMINGS @ 1.009.5

   6        M           15           1.012.5

             E            14           1.012

   7        E            14           1.012    Rack AND Fine to DRAUGHT Container .

STAND : 2 - 3 Days at 16 - 18 c 

CELLAR : 2 Weeks at 10 c

STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 12 - 24 Hours 

                       BEFORE Q . C 

Cheers All and Happy Brewing 

Edd 

CANNON BREWERY , LONDON : 33/ PORTER 1872

 How Do All ,

Following on from the last Cannon Brewery recipe post , 

Here`s a Porter from  an 1872 brewing , as noted in the Brewing Notebook @ SHW 6 / 1 / 2 / 3.

This book forms part of the Ward`s Brewery Collection  , held by the excellent foks at Sheffield City Archives on Shoreham St , Sheffield .

As you`ll notice the brelength to copper at the start of the boil is , quite a large volume for a homebrewer to easily use; 

My reason for this is to present a reasonably accurate and authentic historic beer recipe , 

Using commonly available ingredients for a historic beer from X Brewery in X Year .

If any blog readers would like to see a lower volume to copper litreage in the cases where the length is ,

as per this recipe then leave a comment below .

Though at the same time I should point out that the Beer Litres racked down WILL drop to X Litres at Original Gravity in F V ,due to the lesser initial Wort volume at the start of the boil .

Anyroad , enough waffling on from me  , Here`s the recipe .

This Recipe C Edd Mather 2022 

 

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO , 

                                 The Cannon Brewery Co Ltd and their successors in title 

            This Recipe for 37.000 Wort Litres to Copper @ 1.026 , 75 % Mash Efficiency Assumed 

Cannon Brewery 

St John Street 

Clerkenwell 

London 

Drawing of the brewery Courtesy of the B H S Website 

                                                            33 / PORTER 

                                                                   27 Th April 1872

                                                                   Gyle No :      251

                        Original Gravity : 1.053.5  Racking Gravity : 1.009 Final Gravity : 1.006 

                                                     36  I B U                          6 . 25 % A B V 

                                                                          MALTS

Crisp Malt : Chevallier              @ 87.25 % =  3.705 Kg 

French & Jupps : Black Malt     @ 12.75 % = 0.605 Kg

                                   MASHING , SPARGING & COLLECTION 

Use a PORTER / STOUT Brewing Liquor , and thoroughly PRE WARM the Mash Tun to 90 c ,

- 10 Minutes BEFORE MASHING IN , TO 1.5 " ABOVE the Plates / Filter Bed .

                                1  St Mash Heat : 63 c AT         0 - +   30 Minutes = 9.270 Litres 

                                2 Nd Mash Heat : 66 c AT +   30 - + 120 Minutes = 4.100 Litres 

                                3 Rd Mash Heat : 68 c AT + 120 - + 150 Minutes = 4.635 Litres 

At + 150 Minutes , Clear the Wort by RETURN OVER THE MASH until Clear & Bright ,

Only then send to the copper / boiler .

                                                                          SPARGING 

At Clear Wort to the Copper + 10 Minutes at 72 - 74 c = 21.600 Litres , and at a Gravity of  1.003 ,

STOP TAPS / Close Off Mash Tun Valve and COLLECT Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to 1.025.75 gravity in the Copper , then CONDENSE 

to a Gravity of 1.026 ON 37.000 WORT LITRES IN COPPER .

NB : Remove any scum / detritus on Wort Surface as the copper is being brought to the boil ,

ONCE at the FULL BOIL , Start the Boil Clock and ADD 1 St Hops .

                                                                     SUGARS

                                White Cane Sugar @ 1.014.5 @ 27.11 % = 1.205 Kg

                                            ADD to 32.020 Wort Litres @ 1.029.5   

                                                                      COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 @ 1.026 , then at Let Off - 93 Minutes ,

AT a Gravity of 1.029.5 , ADD the Cane Sugars  and at Let Off - 90 Minutes @ 1.044 , 

ADD 2 Nd Hop Charge . At Let Off - 30 Minutes @ 1.050 , ADD 3 Rd Hop Charge then ,

AT Let Off - 12 Minutes , ADD the Copper Finings .

AT Let Off , STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .

                                                                       HOPS 

                                        1  St Hop Charge : To 37.000 Wort Litres @ 1.026 

                Saazer @ 3.5 % a/a 4 IBU = 11 g , Hallertau Heresbrucker @ 3.5 % 5 IBU = 13 g

                                        2 Nd Hop Charge : To 32.020 Wort Litres @ 1.044 

                Saazer @ 3.5 % a/a 5 IBU = 16 g  , Hallertau Heresbrucker @ 3.5 % a/.a = 14 g

                                        3 Rd Hop Charge : To 27.905 Wort Litres @ 1.050 

                                                    Goldings @ 6 % a/a 18 IBU = 28 g 

                                                                         YEAST 

                                   Pitch with 60 g WEIGHT of a LIVE YEAST @ 18 c 

                                     SUGGESTED STRAIN : Whitbread Type II Strain 

                                                                    ATTENUATION

DAY   Hour    Heat    Gravity                                     REMARKS 

    1           P          18       1.053.5

    2          M          18       1.049

                 E          20       1.042

    3          M          22       1.036

                 E          24       1.030

    4           M         22       1.022

                  E         19       1.018

    5           M         18       1.013

                  E         14       1.011

    6           M         13       1.009

                  E         13       1.009      Rack to DRAUGHT containers .

STAND : 2 - 3 Days @ 14 - 18 c 

CELLAR : 1 Month at 10 c then ADD Barrel Finings and ROLL WELL .

                   STAND : 1 Week after adding finings @ 10 - 12 c .

STILLAGE : 1 Week 10 c then FULLY VENT and allow + 24 Hrs BEFORE Q . C 

Cheers All and Happy Brewing 

Edd      

CANNON BREWERY , CLERKENWELL : PORTERS & STOUTS IN 1871 & 1872

 Hi All , 

Here`s a small table of some brewings of Porter & Stout , as brewed at the Cannon Brewery .

This post is possible thanks to the efforts of the ever helpfull team at Sheffield City Archives ,

Located on Shoreham Street . A short walk from the Train Station ;

The first doccument examined was a tattered looking narrow notebook with no front cover 

Catalogue No : SHW 6 / 1 / 2 / 3 .

 Hardly an auspicious start , but as I leafed through the pages reading about a Victorian Brewer`s observations of brewing , I found brewing records , Merely recorded as ; 

" From Captain Latham`s Book , Cannon Brewery , St John`s St , Clerkenwell  London " .

These brewings cover selected brewings of SOME beers produced by The Cannon Brewery in 1871 - 1872   I hope that you all enjoy the table; 

Look out for the recipe post tomorrow,  It`ll be a Porter  🍻

This Table & Analysis C Edd Mather 2022 

The Cannon Brewery

St John St 

Clerkenwell

London

Drawing of the Cannon Brewery from the Brewery History Society website 

                                An Analysis of Selected Brewings of Porter & Stout 1871 - 1872 

Gyle No      QUALITY       DATE        O / Gravity  Rack Gravity   Final Gravity   I B U   A B V 

    245    *        Porter       06/04/1871         1.047            1.009               1.006           34        5.5    %

    248    *        Porter       10/10/1871         1.049.75       1.010               1.007           38        5.75  %

    251    *        Porter       27/09/1871         1.053.5         1.009               1.006           36        6.25  % 

                                      

    114     Bottling Porter  20/11/1871         1.060.5         1.009.75          1.007           70         6.25  %

    247     STOCK Porter  09/04/1871         1.052.5         1.011               1.007           54         5.75  %  

    251        Single Stout    13/09/1871         1.069            1.013              1.010           48         7       %

    260        Double Stout   24/04/1871         1.078            1.018              1.014           50        7.5    %

    156 Country Dbl Stout  10/01/1872         1.080.25       1.020              1.009           72        8.25  %

                                                                                           1.012   

    290  IMPERIAL Stout   01/06/1871        1.087.5          1.028              1.016          142       10     %

                                                                                           1.019 

Where a red asterisk ( * ) appears next to a brewing that indicates the use of Sugars in that brew  .

Cheers All ,

Edd 

KIRBY , WRIGHT & Co : X ALE 1865

How Do All , 

Here`s my recipe for the X Ale , It`s from the earliest known commercial brewing record in a Public Archive from a Sheffield Brewery . 

The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it  doesn`t record brewlengths and only rarely does it record the initial liquor heat. 

A similar situation exists with the attenuation and yeast use records , though these are , sadly absent ,

 So in the replication of this beer I`ve used Period, Area and Type  records to exprapolate the Fermentation Schedule as outlined below .

The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .

The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby ,

 with George Wright joining the business in 1861 and by Septimus Ward in 1868 , who bought the business in 1871 and then moved to the Soho Brewery of Bradley & Co , purchased in 1876 which was re named " The Sheaf Brewery " which continued to brew until 1999  .

I hope you all enjoy this recipe; If you know of any Brewing Records from Yorkshire or other breweries in private collections please leave a comment below and are able to allow access , 

Please leave a comment below or pop me an e mail ,  I`d love to hear from you .

This recipe C Edd Mather 2022 

                          This recipe for 32.500 Wort Litres in Copper @ 1.054.5 ; 75 % Efficiency 

Kirby , Wright & Co 

Sheaf Island Brewery

Effingham Street 

Sheffield

                                             X   ALE 

                                                Thursday 2 Nd March 1865 

                  Original Gravity : 1.066.5  Racking Gravity : 1.013  Final Gravity : 1.010 

                                            I  B  U  : 30                            A B V  : 6 . 75 % 

                                              MALTS

Crisp Malt :                                   Chevalier     @ 70 % = 5.470 Kg

French & Jupps :                           Amber Malt @ 18 % = 1.575 Kg 

Malting Company of Ireland      Irish Ale Malt @ 12 % = 0.990 Kg 

                                     MASHING, SPARGING  & COLLECTION  

Use a Soft brewing Liquor , and Thoroughly Pre Warm the Mash Tun , Ensuring the Liquor is 1.5 " ABOVE the Plates - 10 Minutes BEFORE Mashing In .

                              1  St Mash Heat : 63 c At       0 - +  30  Minutes = 19.325 Litres 

                              2 Nd Mash Heat : 66 c At + 30 - +  90  Minutes =    8.785 Litres 

                              3 Rd Mash Heat : 68 c At + 30 - + 130 Minutes =  23.600 Litres  

At 130 Minutes , Slowly open the Mash Tun Valve and RETURN Over the Mash UNTIL CLEAR ;

Then Once CLEAR & BRIGHT , Cast to the Copper .

SPARGE : At Clear Wort to Copper + 10 Minutes AT 72 c = 15.970 Litres then at 1.006 , STOP TAPS ,

Then Collect Wort in the Copper .

AT COLLECTION : ADD LIQUOR to the Wort , REDUCING the Gravity to 1.054.25 ,

THEN CONDENSE TO 1.054.5 ON 32.500 Wort Litres in Copper , REMOVE any scum floating on Wort Surface BEFORE adding the 1 St Hop Charge .

                                                             COPPER  

A 2 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 150 Minutes , then at Let Off - 90 Mins ,

ADD The 2 Nd Hop Charge . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

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

Then COOL A S A P to Pitching Heat .

                                                                HOPS 

                             1 St Hop Charge : To 32.500 Wort Litres @ 1.054.5 

                                        Cluster @ 6.5 % a/a = 23 g for 13 IBU 

                               2 Nd Hop Charge : To  30.410 Wort Litres @ 1.058 

                                            Goldings @ 6    % a/a =   6 g for 3 IBU 

                                              Fuggles @ 5.5 % a/a = 10 g for 5 IBU  

                               3 Rd Hop Charge : To 27.785 Wort Litres @ 1.063

                                               Goldings @ 6    % a/a = 9 g for 5 IBU 

                                                 Fuggles @ 5.5 % a/a = 7 g for 4 IBU 

                                                                 YEAST   

                                        Pitch with 140 g Weight of a LIVE YEAST @ 15 c 

                                                      TO 26.205 Wort Litres @ 1.066.5 

                                                 West Yorkshire area Type Yeast Strain 

                                                         ATTENUATION 

DAY   Hour   Heat    Gravity                                   REMARKS 

   1           P       15          1.066.5

   2          M       17          1.064

                E       18          1.052

   3          M       19          1.045

                E       19.5       1.039

   4          M       20          1.032

                E       20          1.024

   5          M       18          1.020

                E       18          1.014

   6          M       14          1.013

   7          M       14          1.013  

Rack and Fine TO DRAUGHT then , STAND : 2 Days at 15 - 18 c 

CELLAR : 3 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT then + 12 - 18 Hours Q . C .

Cheers All and Happy Brewing 

Edd 

CANNON BREWERY , LONDON : 36 / BITTER ALE 1872

 How Do All , 

 Following on from my last post about the ` Beers ` of the Cannon Brewery , Here`s the recipe for their 36 / Bitter Ale ,  Ex " Capt Latham`s Book " ; from the Brewing Notebook @ SHW 6 / 1 /  1 / 3 .

The Cannon Brewery was founded Ca 1720 by Rivers Dickson , and remained in the family until Ca 1823 when a firm called Gardner & Co were operating the brewery , carrying on in business until 1863 when two partners took over the running of the concern ; George Hanbury and Barclay Field who ran the brewery for a number of years , with Barclay Field being the operator in 1876 when ,

The Cannon Brewery Co was formed ; Being registered in January 1895 .

  The Cannon Brewery Co Ltd took over the following breweries ,

                           Holt & Co ( Est`d Ca 1823 )                Cluterbuck & Co ( Est`d Ca 1773 ) 

                           Marine Brewery                                   Stanmore Brewery

                           Ratcliffe Road                                      Stanmore Hill

                           East Ham                                              Harrow

 

T / Over :          1913 + 27 Licensed Houses                  1923 + 84 Licensed Houses 

In 1930 ,Taylor Walker & Co , of  the Barley Mow Brewery ,Church Row in Limehouse 

( Founded Ca 1730 )Purchased the Cannon Brewery Co Ltd , with brewing at St John St continuing to brew until 1955 .

 Taylor - Walker & Co were purchased by the Burton & Romford based Ind Coope Ltd in 1959 with a whopping 1,360 Pubs and Off Licences being part of the deal !!! . 

The Barley Mow Brewery closed a short time later in 1960 . 

If anyone kows of any production records from any  of the breweries I`ve mentioned above , 

Please get in touch , I`d love to hear from you . 

Without further ado , Here`s this weeks recipe ;

          THIS RECIPE  FOR 26.500 Wort Litres @ 1.043 , 75 % Mash Efficiency Assumed 

                ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :

                                The Cannon Brewery Co Ltd and their successors in title .

This Recipe C Edd Mather 2022 

Image of the Brewery from The Brewery History Society Website 

                                                             36 / Bitter Ale 

                                                                14 Th March 1872 

                                                                    Gyle No : 215 

                     Original Gravity : 1.051.5 Racking Gravity : 1.008 Final Gravity : 1.005 

                                                 46  I B U                                 6 % A B V 

                                                                  MALTS 

                    Simpson`s Best Pale Ale @ 4.5 ebc                  @ 25 % = 1.255 Kg

                    Crafty Maltsters : Pop`s Pale Ale                      @ 15 % = 0.750 Kg 

                    Crisp : Chevalier                                                @ 60 % = 3.020 Kg 

                                              MASHING , SPARGING & COLLECTION 

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

ENSURING HTE LIQUOR IS 1.5 " ABOVE THE PLATES / FILTER BED - 10 Mins BEFORE ;

                                   1  St Mash Heat : 63 c @         0 - +  30 Minutes = 10.810 Litres

                                   2 Nd Mash Heat : 66 c @ +   30 - + 120 Minutes =  2.715 Litres 

                                   3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes =  8.100 Litres 

At Taps ( 150 Minutes ) Clear the Wort by a SLOW RETURN OVER THE MASH  until CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Cooper .

SPARGE : @ Clear Wort to Copper + 10 Minutes , AT 72 c = 20.150 Litres , Then at a Gravity of 

1.004.5 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT Wort in the Coipper .

COLLECTION : @ Collection , ADD LIQUOR to the Copper , DECREASING the Gravity to 1.042.75 THEN CONDENSE TO A VOLUME OF 26.500 Wort Litres IN COPPER @ L/Off - 180 AT 1.043 , 

Taking care to remove any scum or detritus on the Wort Surface BEFORE 1 St Hop Additions .

                                                                    SUGARS 

                                    No 1 Invert Sugar - 1.008 =  15.54 % = 0.770 Kg 

                                                                  - 1.001 =    1.95 % = 0.080 Kg ( PRIMINGS ) 

                                                                    COPPER

A 2 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 150 @ 1.043 , then at Let Off - 90 @ 1.049 

ADD the 2 Nd Hop Charge . At Let Off - 68 @ 1.052 ON 22.800 Wort Litres in Copper , ADD 

Liquor = 9.300 Litres , REDUCING the Gravity to 1.036.25 then ADD The No 1 Invert Sugar .

At Let Off - 60 Minutes , ADD The 3 Rd Hop Charge then at Let Off - 30 , ADD 4 Th Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings and then at Let Off , STAND 1/2 Hour before COOLING A S A P To Pitching Heat .

                                                                       HOPS

                  1  St Hop Charge : To 26.500 Wort Litres at 1.043 , Let Off - 150 Minutes 

                                                 Saazer @ 3.5 % a/a = 7.5 g for  3 IBU     

                           

                 2 Nd Hop Charge : To 22.800 Wort Litres at 1.049 , Let Off -   90 Minutes

                                     2 Year Old Goldings @  5   % a/a = 20 g for 13 IBU  

                  3 Rd Hop Charge : To 30.185 Wort Litres @ 1.045 , Let Off - 60 Minutes 

                                     2 Year Old Goldings @  5   % a/a =  19 g for 10 IBU

                                      East Kent Goldings  @ 6.5 % a/a =  15 g for 10 IBU 

                 4 Th  Hop Charge : To 28.170 Wort Litres @ 1.048 , Let Off - 30 Minutes 

                                     East Kent Goldings @ 6.5 % a/a = 14.5 g for 10 IBU 

RACKING HOPS : To 25.500 Beer Litres Racked Down .

                                           9 g East Kent Goldings @ 6.5 % a/a 

                                                                       YEAST

                                 Pitch with 120 g Weight of a LIVE YEAST @ 15.5 c ;

                                                26 . 115 Wort Litres to F V @ 1.051.5 

                                             Reccomended Yeast Strain : Whitbread T II 

                                                           ATTENUATION 

DAY   Hour   Heat    Gravity                                       REMARKS 

   1           P        15.5      1.051.5

   2          M       16.5       1.049

                E       18          1.043.5

   3          M       20          1.028

                E       21.5       1.022     Drop to 2 Nd F V 

                E       20          1.016

   4          M       19          1.012

                E       16          1.010.5

   5          M       15          1.009

               E        14          1.007.5

   6          M       13          1.007    RACK To DRAUGHT ON HOPS ,

                                                    = 25.500 Beer Litres + PRIMINGS .

STAND : 2 Days @ 15 - 18 c .

                                

CELLAR :  Release Excess C O 2 As Required ; 

                   Minimum Vent @ 1 Per Fortnight :  1 Month at 10 c 

                  THEN ADD FININGS and Roll Well .

STILLAGE : One Week at 10 c then VENT FULLY and allow 12 - 24  Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

 ,