DUDGEON & CO : PORTER 1881

 How Do All ,

Following on from the post earlier this week , here`s a tasty Victorian Scottish Porter , as brewed by       Dudgeon & Co for you all to try . As I`ve commented in other blogposts regarding brewing records , On occasion brewing production records do mention Mash Heats and , ratiae of Grist to Liquor ;    Sadly the latter is absent in the 1881 . 1882 and 1883 records contained in the Brewing Book of William J Clark 1875 - 1883  ; Part of the Belhaven Collection @ B 6 / 1 / 1 ,Part of The Scottish Brewing Archive , held by the helpfull and friendly team in Glasgow on Thurso St ;                            The University of Glasgow : Special Collections & Archives Department . 

This recipe C Edd Mather 2022 

                    THIS RECIPE FOR 26.500 Wort Litres to Copper @ 1.036 , 75 % Mash Efficiency 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE, KING & Co Ltd 

                                                              ( As successors in title to Dudgeon & Co Ltd )

Dudgeon & Co Ltd 

Bellhaven Brewery

Brewery Lane 

Dunbar

Haddingtonshire 

Photo of the Brewery from the brewery website 

                                                                 PORTER 

                                                  Monday 21 St November 1881 

                                                                      Brew No : 90 

                        Original Gravity : 1.052 Racking Gravity : 1.012.25 Final Gravity : 1.008.75 

                                                        I  B  U  : 20     A  B  V  : 5.8  % 

                                                                         MALTS  

Crafty Maltsters : Scottish Annat                           @ 60  % = 2.500 Kg 

Alt ( Australia ) 

Voyager Craft Malt : Veloria Schooner                  @ 60  % = 2.520 Kg 

Malting Company of Ireland : Irish Ale Malt        @ 28  % = 2.520 Kg

Alt ( Australia ) 

Barrett - Burston : Vic Ale Malt                                                2.250 Kg 

Eg : French & Jupps : Black Malt                           @ 12  % = 0.564 Kg ( TO MASH TUN ) 

                                                                                                   0.016 Kg ( TO COPPER ) 

                                                                  MASHING 

Use a Soft / Stout Liquor profile , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins 

BEFORE Mashing In , Ensuring the Liquor is 1.5 2 ABOVE the Plates / Filter Bed .

                                 1 St Mash Heat : 

                                2 Nd Mash Heat : 

At Taps , Slowly open the Mash Tun valve and return OVER THE MASH any Cloudy / Turbid 

First runnings until CONSISTENTLY CLEAR & BRIGHT , Then cast to the Copper . 

                                                    SPARGING  &  COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes @    c =         Litres , then at a Gravity of 1.004 ,

STOP TAPS and Coillect Wort in the Copper  

COLLECTION : At Collection , ADD Liquor to the Wort in the Copper , Reducing the Gravity to ;

1.035.75 ON 26.500 Wort Litres .

                                                                    SUGARS 

                                     White Cane Sugar 28.37 % @ 1.014.75  = 1.160 Kg 

                                                                     COPPER 

A 1 3/4 Hour boil ON HOPS , 1 St Hop Charge at Let Off - 105 Minutes , then at Let Off - 65 Mins ,

ON 23.920 Wort Litres in Copper @ 1.039.5 , ADD 6.315 Litres of Liquor , Reducing the Gravity to 

1.031.25 , THEN ADD the Cane Sugar . 

 At Let Off - 60 Minutes art 1.046 ON 30.235 Wort Litres in Copper , ADD the 2 Nd Hop Charge ,

Then at Let Off - 12 Minutes , ADD the Copper Finings and at Let Off - 12 Minutes , 

ADD the Black Malt to the Copper .

AT Let Off , STAND Copper 1/2 Hour then COOL A S A P to Pitching Heat .

                                                                       HOPS

                                1 St Hop Charge : To 26.500 Wort Litres in Copper @ 1.036  

                                     15 IBU   Hallertau Heresbrucker @ 3.5 % a/a = 34 g

                               2 Nd Hop Charge : To 30.235 Wort Litres in Copper @ 1.046 

                                       5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 14 g 

                                                                     YEAST 

                                          Pitch with 140 g Weight of a LIVE YEAST 

                                                   TO 26.290 Wort Litres @ 15 c 

                                        Strain Reccomendation : Brewlab Borders Strain 

                                                      ATTENUATION 

DAY    Hour   Heat   Gravity                                          REMARKS 

    1           P          15       1.052 

    2          M         16       1.050

                E          16.5    1.048    

    3          M         18       1.046

                E          19       1.041

    4          M         19       1.034

                E          19       1.030   Clear to 2 Nd F V and COOL 

    5          M         16       1.024   25.900 Wort Litres in Vessel 

                 E         16       1.020   

    6          M         16       1.015 

                  E        14       1.013

    7          M         14       1.012.25

    8          M         14       1.012.25    RACK to Draught Vessel .

STAND : 2 Days at 16 - 19 c , 2 Weeks at 12 c 

CELLAR : 8 c for 6 weeks then release EXCESS C O 2 and ADD FININGS , ROLL and 

                   STAND 1 Week at 10 c then Stillage as below .

STILLAGE : 1 Week at 10 c then FULLY VENT                                  

Cheers All and Happy Brewing ,

Edd 

THE BEERS OF DUDGEON & CO : OCTOBER & NOVEMBER 1881

 How Do All , 

 Here`s a table of 1881 beers from the brewing book of Wm J Clark ;  part of the Belhaven Brewery collection , Deposited at the Scottish Brewing Archive @ Glasgow University Archives ;                         Catalogue  No    B 6 /1/1/1 .

I`ll be posting more recipies and analyses from Scottish brewers in the near future ;Leave a comment below with what sort of beer recipies from Scottish breweries you`d like to see and I`ll sort out a series of blogpost recipies focusing on Scottish breweries .

 This Table & Analysis C Edd Mather 2022

Dudgeon & Co 

Belhaven Brewery

Brewery Lane

Dunbar 

Haddingtonshire 

Photo from the Brewery Website 

  BEER TYPE   Brew No      DATE          O / Gravity  R /  Gravity  F / Gravity     IBU     ABV 

    Table Beer          82        28/10/1881           1.033            1.008          1.005          22       3.75 %

   X              54/-     86        08/11/1881           1.050            1.011          1.008          32       5.25 %

 X  X  V       60/-     83        28/10/1881           1.055           1.009.5       1.006          40       6.0   %

 X  X            69/-   178        14/12/1881           1.056           1.011          1.008          36       6.0   %

PORTER                  90       21/11/1881           1.052            1.015          1.012         20       5.5   %      

                   

Cheers All ,

Edd 

FREDERICK BAILEY & Co : X W 1887

   How Do All ,

Here`s another oddball brew from the Private Brewing Book of H H Tebbutt 1881 - 1889 ; 

One merely entered up as " X W " , This is imo a ` Mild Bitter Beer` , requiring only a few weeks maturation in an Oak cask before being sent out to pubs and the private trade carried on by 

Frederick Bailey`s Star Brewery ( Private Trade = University Colleges , Families  ) .

Sadly this is the only known survivor in a public archive for a Cambridgeshire brewery ;

Happily it`s preserved by the dedicated team at Cambridgeshire Archives ( Uncat Acc ) 

combined with other Star Brewery papers & ledgers from the mid 19 Th Century in the same ACC . 

  As with the Beers Table and other Frederick Bailey & Co beer recipies I`m grateful to the team(s) at the Archives for their help ; And to the team at Greene King Ltd for their help with the cost.   Thanks guys ,I really appreciate your assistance with my first foray into Cambridgeshire`s beery history .

If any blog readers know of any old Cambridgeshire brewing records in private collections ; 

(* Or other areas ), I`m interested in building an overview of the products of breweries in the county for the following period ; From the earliest available Commercial / Wholesale & Public House brewing production records up to the late 1920`s - early 1930`s . 

Please leave a comment below , or contact me through the main blog page if you`re able to assist ;

All submissions will be credited to their sender , or privacy respected where requested, 

with homebrew recipies published only with permission ; as per my research on the beers of:

 The Tadcaster Tower Brewery Co , Hammond`s Bradford Brewery Co Ltd  etc .

This recipe C Edd Mather 2022 

                  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO :

                                                           Greene King & Co Ltd 

          This recipe for 29.500 Wort Litres to Copper @ 1.054 ; 75 % Mash Efficiency Assumed 

Frederick Bailey & Co 

Star Brewery

Newmarket Rd

Cambridge

Label Photo Courtesy of Peter Dickinson 

 

                                                               X W

                                                    ( Mild Bitter Beer ) 

                                                  25 Th November 1887

                                                          Gyle No : 71 

           Original Gravity : 1.067.5 Racking Gravity : 1.014.25 Final Gravity : 1.011 

                                                  I B U : 34     A B V : 7 % 

                                                             MALTS 

Simpson`s Malt 

                            20 %  Best Pale Ale @ 4.5 ebc  = 1.400 Kg

Malting Company of Ireland 

                            20 % Irish Ale Malt @ 6.5 ebc  = 1.400 Kg 

Crisp Malt 

                           30 % Chevalier                          =  2.110 Kg

                           30 % Hana                                 =  2.110 Kg 

                                                            MASHING 

Use a Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun - 10 Minutes BEFORE Mahing In as below , ENSURING that the Liquor is 1.5 " ABOVE the Plates .

                            1  St Mash Heat : 66 c At         0 - + 120 Minutes = 16.430 Litres 

                            2 Nd Mash Heat : 68 c At + 120 - + 150 Minutes =   9.200 Litres 

At Taps ( 150 Minutes ) , Slowly open the Mash Tun Valve and RETURN OVER the Mash , 

Any turbid / Cloudy 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , 

Only then send to the Copper / Boiler .

                                                    SPARGING  & COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes @ 82 - 79 c = 27.520 Litres and at a Gravity of ,

1.005.5 , STOP TAPS / Close Off Mash Tun Valve and COLLECT WORT in Copper .

  At Collection ; ADD Liquor to the Wort in the Copper , REDUCING the Overall gravity to 1.053.75 ,

Then Condense / Boil to 1.054 ON 29.500 Wort Litres in the Copper .

NB : Remove any Scum / Detritus floating on the Wort Surface BEFORE 1 St Hops are added . 

                                                                       SUGARS 

                                         1.007  No 2 Invert Sugar @ 10.58 % = 0.645 Kg 

                     NB : Added to 29.325 Wort Litres in Copper @ 1.054 ( Let Off - 60 Mins ) 

                                                                     COPPER 

A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 Mins , then at Let Off - 90 Mins , + 2 Nd Hops.

 At Let Off - 65 Minutes , the Gravity should be at 1.060 ON 26.390 Wort Litres in Copper , 

ADD 2.935 Litres of Liquor , Reducing the Wort Gravity to 1.054 ON 29.325 Wort Litres .

AT Let Off - 62 Minutes , ADD the No 2 Invert Sugar , and at Let Off - 12 Minutes , ADD Copper Finings before STANDING 1/2 Hour at Let Off , THEN COOL A S A P to Pitching Heat .

Volume To F V @ 1.067.5 = 26 . 200 Wort Litres .

                                                                         HOPS 

                                       1 St Hop Charge : To 29.500 Wort Litres @ 1.054 

                                        18 IBU  East Kent Goldings @ 6.5 % a/a = 28 g 

                                       2 Nd Hop Charge : To 27.860 Wort Litres @ 1.057 

                                           5 IBU East Kent Goldings @ 6.5 % a/a =   8 g

                                         11 IBU Tettnanger                @5.5 % a/a = 20 g  

                                                                 YEAST 

                                        Pitch with 94 g Weight of a LIVE YEAST @ 13.5 C

                                          Suggestion  : Brewlab Yorkshire Type Strain 

                                                         ATTENUATION 

DAY   Hour   Heat   Gravity                                REMARKS 

   1            P         15      1.067.5 

   2           M       15.5     1.066

                 E        16       1.061

   3           M        16       1.058

                 E        18       1.055   Drop to 2 Nd F V     

             E  10      20      1.046

   4           M        22       1.034

                 E        24       1.024

   5           M        19       1.019   COOL 

                 E        16       1.016

               E   10   14       1.015 SKIM 

   6           M        14       1.014.25 

                 E         14      1.014.25    Raclk & Fine .

STAND : 2 Days @ 15 - 18 c 

CELLAR : 6 Weeks @ 10 c 

STILLAGE : 1 Wekk at 10 c then FULLY VENT and allow 18 - 24 Hours before Q . C ! 

Cheers All and Happy Brewing ,

Edd 

WELLS & WINCH : A K 1907

 How Do All ,

I`ve been trawling through brewing records for this month`s selection of beer recipies ; 

 The main blogpost recipies this month will be a mix of beer styles and dates .

First Up is a delicious A K / Light Bitter Beer from the Biggleswade brewery of Wells & Winch in 1907

The recipe is interpreted from the information in the Brewing Book 1906 - 1921 @ GK / B1 / 1 ,

Deposited with the good folks at Bedfordshire Archives .

Without further ado , here`s the recipe ; Thgis one is for 28.000 Wort Litres to the Copper at Collection                              @ a Gravity of 1.044 , with 75 % Mash Efficiency assumed as a standard . 

This recipe C Edd Mather 2022 

                 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING Ltd 

Wells & Winch 

The Brewery 

High St 

Biggleswade 

Bedfordshire 

Pale Ale Label photo Courtesy of Peter Dickinson 

                                                                   A . K 

                                                        Tuesday 15 Th January 1907 

                                                                    Brew No : 31 

                     Original Gravity : 1.051.5 Racking Gravity : 1.009 Final Gravity : 1.006 

                                                        I B U : 28       A B V : 5.75 % 

                                                   MALTS  &  ADJUNCTS 

Crisp Malt : Plumage Archer                             @ 35    %  =  1.900 Kg

                    Chevalier                                        @ 22.5 %  =  1.225 Kg  

Simpson`s Malt : Best Pale Ale @ 4.5 ebc        @ 35    %  =  1.895 Kg 

FLAKED MAIZE                                               @  7.5 %  =  0.460 Kg 

                                         MASHING , SPARGING  &  COLLECTION  

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

ENSURING that the Liquor is at 1.5 " ABOVE the Plates / Filter Bed - 10 Mins  BEFORE Mashing In .

                              1  St Mash Heat : 66 c AT         0  -  +  120 Mins = 15.530 Litres 

                              2 Nd Mash Haet : 68 c AT + 120  -  +  150 Mins =   7.320 Litres 

At + 150 Mins , SLOWLY open the Mash Tun valve and return OVER THE MASH , Any turbid / 

Cloudy 1 St Runnings until CONSISTENTLY CLEAR & BRIGHT , Only then send to Copper .

SPARGE : At Clear Wort to Copper + 10 Mionutes : 74 - 71 - 68 c = 21.630 Litres , THEN AT 1.004.5 ,

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

COLLECTION : At Collection , ADD Liquor to 1.043.75 , then CONDENSE / BOIL TO A GRAVITY 

OF 1.044 ON 28.000 Wort Litres in Copper .

NB : Remove any Scum / Detritus from the Wort Surface BEFORE 1 St Hop Charge .

                                                                        SUGARS   

                                             No 2 Invert @ 1.005 = 9.71 % = 0.450 Kg 

                                                                         COPPER 

A 1 1/2 Hour Boil ON HOPS , 1 St Charge @ L;et Off - 90 Mins , 2 Nd @ Let Off - 70 Minutes .

At Let Off - 35 Minutes , the Gravity should be at 1.050 ON 24.425 Wort Litres in Copper , 

ADD 3 . 980 LITRES OF LIQUOR , Reducing the Gravity to 1.043 ON 28.405 Wort Litres in Copper,

AT This point , ADD The No 2 Invert sugar and at Let Off - 30 Minutes , ADD 3 Rd Hops .

AT Let Off - 12 Minutes , ADD Copper Finings then at Let Off ( 90 Mins ) 

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

 

                                                                          HOPS

                             1 St Hop Charge : To 28.000 Wort Litres in Copper @ 1.044  

                       8 IBU Fuggles @ 5.5 % a/a  13 g , 8 IBU Goldings @ 6 % a/a = 12 g  

                            2 Nd Hop Charge : To 26.410 Wort Litres in Copper @ 1.046.5 

                          4 IBU Fuggles @ 5.5 % a/a 6 g , 4 IBU Goldings @ 6 % a/a = 5 g 

                            3 Rd Hop Charge : 28.405 Wort Litres in Copper @ 1.048 

                                         4 IBU East Kent Goldings @ 6.5 % a/a = 6 g 

RACKING HOPS :                         To 25.500 Beer Litres Racked Down 

                          East Kent Goldings @ 6.5 % a/a = 4 g , Fuyggles @ 5.5 % a/a = 2.5 g 

                                                                        YEAST

                                     Pitch with 72 g WEIGHT of a LIVE YEAST @ 15 c    

                                                Reccomendation : Whitbread T II Strain 

                                                             ATTENUATION 

DAY   Hour   Heat   Gravity                                        REMARKS 

    1         P           15      1.051.5

    2         M         16       1.049

                E         18       1.044

    3         M         19       1.040

                E         20       1.034

    4         M         19       1.030

                E         19       1.026

            E 10        19       1.020    Clear TO 2 Nd F V  and COOL 

   5          M         16       1.015

               E          15       1.011.5   SKIM 

   6          M         14       1.009

   7         M          14       1.009    Rack and FINE ON HOPS .

STAND : 2 - 3 Days at 15 - 18 c 

CELLAR : 3 Weeks at 10 c 

STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 18 Hours BEFORE Q . C 

 I`ve got a favour to ask , If you`re a fan or merely enjoy the blog and would like to support my research ; I`m looking for research partners  who could assist with visiting archives on my behalf which are , regrettably out of my current travel range ; I`ll happily credit both researcher and archives centre in publications & posts  

 I`d also be happy to hear from any etstablished breweries or retired brewers who would be willing to allow me access to their collection / send photos .

Cheers All and Happy Brewing , 

Edd 

FREDERICK BAILEY & Co : X 5 BEER ?? 1887

  How Do All ,

Here`s a bit of an oddball brew from the Private Brewing Book of H H Tebbutt 1881 - 1889 ; 

The handwriting in this book is , on occasion annoyingly hard to decipher but IMO , the shorthand code which acts as a quality / beer type definer would read " X 5 Beer .

Sadly this is the only known survivor in a public archive for a Cambridgeshire brewery ;

Happily it`s preserved by the helpful team at Cambridgeshire Archives as an Uncatalogued Accession .

As with the Beers Table and other Frederick Bailey & Co beer recipies ;I`m grateful to the team(s) at the Archives for their help , and to the team at Greene King Ltd for their help with the reprographics costs , Thanks guys ,I really appreciate your assistance with my first foray into Cambridgeshire`s beery history .

If any blog readers know of any historic Cambridgeshire brewing records in private collections ; 

I`m interested in building an overview of the products of breweries in the county for thefollowing period : from the earliest available Commercial / Wholesale & Public House brewing production records up to the late 1920`s - early 1930`s ; 

Please leave a comment below , or contact me through the main blog page if you`re able to assist ;

All submissions will be credited to their sender , or privacy respected where requested, 

with homebrew recipies published only with permission ; as per my research on the beers of:

 The Tadcaster Tower Brewery Co , Hammond`s Bradford Brewery Co Ltd  etc .

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 Brown Ale Label photo :
Courtesy of Peter Dickinson 

                                               X 5 Beer ?? 

                                            Monday  22 Nd August 1887 

                                                                       Gyle No : 392 

                           Original Gravity : 1.068  Racking Gravity : 1.012  Final Gravity : 1.009 

                                                        I B U  :  14            A B V  :  7 % 

                        This recipe for : 28.000 Wort Litres to Copper @ 1.064 ; 75 % Mash Efficiency 

 

                                                                        MALTS

Pale Ale Malt @ 6.5 ebc Minimum                                      33 % = 2.605 Kg 

Eg : Crafty Maltsters Pop`s Pale Ale

        Malting Company of Ireland : Irish Ale Malt 

        Crisp Malt : Scottish Ale Malt 

        Barrett - Burston  ( Aus ) : Vic Ale Malt  

        Joe White ( Aus ) : Trad Ale Malt 

Pale Ale Malt @ 4.5 ebc                                                             33 % = 2.600 Kg 

Eg : Simpson`s Malt : Best Pale Ale Malt 

        Barrett - Burston ( Aus ) : Border Pale Ale @ 4.5 ebc 

Crisp Malt : Chevalier                                                                34 % = 2.690 Kg 

Or why not try another heritage Malt in the grist ,

Eg : Crafty Maltsters : Scottish Annat                                        34 % = 2.665 Kg 

                                  MASHING , SPARGING & COLLECTION  

 Use a Pale Ale type brewing LIQUOR , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins 

BEFORE MASHING IN as below ,

                        1 St  Mash Heat : 64.5 c @ 0 - + 120 Mins                       = 12.170 Litres 

                        2 Nd Mash Heat : 66    c @      + 120 Mins - + 150 Mins =   6.700 Litres 

                        3 Rd Mash Heat : 68    c  @      + 150 Mins - + 180 Mins =  3.710 Litres 

At + 180 Minutes , SLOWLY open the Mash Tun valve and return any Cloudy / Turbid 1 St runnings OVER THE MASH until the wort is Consistently CLEAR & BRIGHT , ONLY THEN allow the wort to the Copper / Boiler .

SPARGING : Sparge at Clear Wort to Copper + 10 Minutes @ 82 c = 10.600 Litres , AT 1.006.5 ,

STOP TAPS / CLOSE Mash Tun VALVE OFF and Collect Wort in the Copper / Boiler .

COLLECTION : At Collection , ADD Liquor to reduce the gravity to 1.063.75 , then CONDENSE 

to a Gravity of 1.064 on 28.000 Wort Litres in the Copper ; While condensing , REMOVE any scum / 

detritus from the Wort surface BEFORE the 1 St Hop Charge as below .

                                                              COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 90 Minutes ,

ADD the 2 Nd Hop Charge . 

At Let Off - 40 Minutes AT  1.070 ON 25.480 Wort Litres in Copper , ADD Liquor , REDUCING the Gravity to 1.063.5 = + 2.585 Litres of Liquor giving 28.065 Wort Litres in Copper @ 1.063.5 .

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

THEN COOL A S A P to Pitching Heat .

                                                                        HOPS

                                        1  St Hop Charge : 28.000 Wort Litres @ 1.064 

                                                 Goldings @ 6 % a/a = 14    g for 8 IBU 

                                                Tetnanger @ 5.5 % a/a =   3.5 g for 2 IBU 

 

                                        2 Nd Hop Charge : 27.125 Wort Litres @ 1.066

                                                   Goldings @ 6 % a/a = 4 g for 2 IBU 

                                                  Tetnanger @ 5.5 % a/a = 4 g for 2 IBU 

                                                                       YEAST

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

                                BREWLENGTH TO F V : 26.175 Wort Litres  

                                                        ATTENUATION 

DAY   Hour   Heat   Gravity                        REMARKS 

   1           P          15       1.068

   2          M         16.5    1.065 

              E 1        18       1.060    Drop to 2 Nd F V   

   3       M  7        22.5    1.047    26.000 - 25.900 Wort Litres in 2 Nd F V 

                  9        23.5    1.036.5

             E  3        24.5    1.030    Light Skim 

   4        M 6         25      1.026    Drop to 3 Rd F V AND COOL ( 25.600 Wort Litres in 3 Rd F V  ) 

             E   6        20      1.020    

             E   9        18      1.015

   5        M            15      1.013.5

             E             15      1.012.5

   6        M            15      1.012

   7        M            15      1.012     Rack and FINE : 25.250 Beer Litres to Container .

STAND : 2 Days at 15 - 18 c 

CELLAR : 2 Months at 10 c 

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

Cheers All and Happy Brewing ,

Edd