TOOTH & Co LTD : STOUT 1928

 How Do All ,

Following on from the last blogpost , Here`s a Stout from Tooth`s of Sydney from1928 ; 
 As with the last recipe , the Wort volume required at Collection would put a re creation brew out of the Wort Litres at Collection range of most homebrewers , I`ve designed this beer recipe so that a                    ` BEER Volume Bottled ` would equate to approximately 23.0 Beer Litres .

This recipe also contains the earliest reference I`ve seen to date for the deliberate innoculation of a attenuated ( sic ) beer with a  Brettanomces culture ; annoyingly listed as " 1 Flask " in the record .                      Through research I`ve learned that both Litre and Half Litre Flasks were used in the industry for this sort of task , So I`ve assumed that a Half Litre Flask size was used and reduced the addition rate in proportion to the Beer Length to be innoculated .

This recipe C Edd Mather 2022 

        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO TOOTH & Co Ltd 

                                                     AND THEIR SUCCESSORS IN TITLE 

        This recipe for 29.000 Wort Litres to Copper from Mash Tun @ 1.055 , 75 % Mash Efficiency

Tooth & Co Ltd 

The Kent Brewery

Broadway

Sydney

New South Wales 

Australia 

                                                                   STOUT 

                                                                        1928

                     Original Gravity : 1.067.75 Bottling Gravity : 1.016.75  Final Gravity : 1.014 

                                                                      MALTS 

Crisp Malt  :          Chevalier                                 @ 70.75 % = 4.985 Kg 

                              Scottish Ale Malt @ 6.5 ebc    @ 17.5   % = 1.230 Kg

Alt : 

Malting Company of Ireland : Irish Ale Malt        @ 17.5   % = 1.230 Kg

Pale Ale Malt @ 4.5 ebc                                         @   8      % = 0.560 Kg  

French  &  Jupps : Black Malt                                @  2.75  % = 0.218 Kg

                              Medium Crystal Malt                @  1       % = 0.080 Kg                          

                                                                  Australian Grist 

 

                      Crisp Malt : Chevalier as above @ 70.75 % = 4.985 Kg 

Alt     Voyager Craft Malt : Veloria Vienna      @ 70.75 % = 4.965 Kg 

                      Barrett - Burston : Vic Ale Malt @ 17.5   % = 1.230 Kg 

Alt :   Joe White : Trad Ale Malt                      @ 17.5   % = 1.230 Kg 

                   

Add locally available Black and Crystal Malts at the same proportions as above 

                                     MASHING , SPARGING & COLLECTION 

Use a Stout or Porter type brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c ,

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

                               1  St Mash Heat : 65 c At         0 - + 120 Minutes = 12.505 Litres

                               2 Nd Mash Heat : 68 c At + 120 - + 180 Minutes =   1.460 Litres 

At 180 Minutes , Slowly open the Mash Tun valve and return OVER THE MASH , Any cloudy or 

Turbid 1 St runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then send to the Copper.

SPARGE : At Clear Wort to the Copper + 10 Minutes at 78 c = 20.305 Litres , At a runnings gravity of ,

1.006 , STOP TAPS and COLLECT WORT in the Copper .

COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.054.75 ;

THEN CONDENSE to a Gravity of 1.055 ON 29.000 Wort Litres in Copper . 

                                                                       SUGAR

                                       Caramel @ 1.001.25 = 1.85 % = 0.100 Kg 

                                                                      COPPER

A 2 Hour boil ON HOPS , 1 St Hop Charge at Let Off - 120 ; 2 Nd Hop Charge @ Let Off - 70 ,

Then AT Let Off - 35 ON 24.870 Wort Litres in Copper @ 1.064 , ADD O.500 Lof Liquor ;

Reducing the Gravity to 1.062.75 then ADD Caramel , At Let Off - 30 @ 1.064 , ADD 3 Rd Hops .

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

THEN COOL A S A P To Pitching Heat and Send to the F V .

                                                                HOPS 

                                   1 St Hop Charge : To 29.000 Wort Litres @ 1.055 

                                                   10 IBU  Fuggles @ 5.5 % a/a = 20 g  

                                       2 Nd Hop Charge : To 26.630 Wort Litres @ 1.060 

                                                   17 IBU  Fuggles @ 5.5 % a/a = 30 g

 

                                       3 Rd Hop Charge : To 25.370 Wort Litres @ 1.064 

                                                    11 IBU  Fuggles @ 5.5 % a/a = 19 g 

CONDITIONING VESSEL HOPS : To 23.000 Beer Litres @ 1.026 = 5 g Fuggles @ 5.5 % a/a 

                                                               YEASTS 

Primary Yeast Pitch : Pitch 110 g Weight of a LIVE YEAST @ 15 c , Ale Type Strain 

Secondary Pitch ( TO C . V @ Let In ) :

          NO MORE THAN :  0.86 g Weight of a Live Brettanomyces CultureTO 23.000 Beer Litres 

                                                          ATTENUATION 

DAY   Hour   Heat     Gravity                                    REMARKS 

    1         P          15        1.067.75  

    2         M         16.5     1.064

                E         18.5     1.058

     3        M         20.5     1.048

                E         21        1.040

     4        M         19.5     1.033  COOL

               E          17        1.029

     5        M         15.5     1.027    

                E         15        1.026.5

     6        M         14        1.026.5

                E         14        1.026   .5  

Drop to the CONDITIONING VESSEL ONTO Hops & Brettanomyces

N B : Add the Brettanomyces at about 1 / 3 of the beer in C . V ; Ensuring even distribution . 

STAND : At 12 - 13 c for 1 WEEK , Release Excess C O 2 and Re Seal .

CELLAR : At 10 c 2 Weeks  then lower to 6 c UNTIL AT 1.018.5

STILLAGE : At 1.018.5 ; 10  FOR TWO WEEKS MINIMUM 

BOTTLING : At Stillage + 2 Weeks AND  at 1.017.5 ,

                      FULLY VENT the C . V and allow to 13 - 15 c ( MAX ) 

                       Bottle CLEAR & BRIGHT @ 1.016.75 

STAND : 2 - 3 Days at 15 - 18 c 

CELLAR : 1 Month at 10 c the 3 - 6 at 6 - 8 c 

STAND : 2 Weeks at 10 c BEFORE Q . C 

 Cheers All and Happy Brewing ,

Edd 

OLAND & SONS : X B 1915

 How Do All ,

Continuing the seriesm of historic recipies with a Collection Volume of LESS than 30 Wort Litres ;

This X B / Best Bitter recipe is from the Oland & Sons Brewing Book 1913 - 1915 MS - 4 - 135 - 2 - 9  the book is quite possibly from the Army & Navy Brewery in Dartmouth ; as the Halifax Breweries plant was destroyed in the Halifax Harbour explosion of December 1917 .

Thanks to Gary Gillman for reminding me of the brewing records at Dalhousie University Archives ;       from both the Alexander Keith & Co & Oland & Sons breweries on Nova Scotia , which I made an analysis of some time ago ; 

This recipe C Edd Mather 2022 

                ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                        Oland`s Breweries Ltd and their Successors in title  

Army & Navy Brewery , 

Dartmouth   (  Oland`s Breweries Ltd  ) 

Nova Scotia 

Brewery Advert from C Dalhousie University Archives 

    

                                                                            X . B 

                                                        12 Th January 1915 

                                                            Brew No : 127 

                Original Gravity : 1.057.5 Racking Gravity : 1.011 Final Gravity : 1.008 

                                                   42 IBU           5.5 % A B V

                                                                MALTS

 

Malting Company of Ireland : Irish Ale Malt    60 % =  3.830 Kg 

Crisp Malt :                              Chevalier          40 % =  2.560 Kg

                                                                      MASHING 

Use a Pale Ale type brewing liquor , Pre Warm the Mash Tun to 90 c - 10 Minutes Before mashing in ,

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

                                1  St Mash Heat : 66 c At      0 - +    90 Minutes = 18.790 Litres 

                                2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes =   9.400 Litres 

At + 120 Minutes , slowly open the Mash Tun valve and return any cloudy 1 St runnings OVER the mash UNTIL CONSISTENTLY CLEAR & BRIGHT , Then send to the Copper .

                                                                     SPARGING 

Sparge at Clear Wort to the Copper + 10 Minutes @ 72 c = 19.170 Litres then at a gravity of 1.006 ,

STOP TAPS and Collect Wort in the Copper .

                                                                  COLLECTION 

At Collection , ADD Liquor to 1.057.75 then CONDENSE to 1.058 ON 25.000 Wort Litres in the Copper , As the Wort is Condensing ; remove any scum or detritus floating on the surface 

BEFORE adding the 1 St Hop Charge .

                                                                       COPPER

A 1 3/4  Hour boil on hops , 1 St Charge @ Let Off - 105 Minutes , then at Let Off -  70 , 

add 2 Nd Hop Charge . At Let Off - 40 , ON 22.535 Wort Litres in Copper @ 1.064 , ADD 6.310 Litres of Liquor , 

Reducing the Gravity to 1.050 ON 28.845 Wort Litres ; ADD 1.002.5 / 4.35 % Malt Extract = 0.240 Kg.

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 @ 1.058 ON 25.000 Wort Litres in Copper 

                                       28 IBU  East Kent Goldings @ 6.5 % a/a = 38.5 g

                                2 Nd Hop Charge @ 1.061.5 ON 23.490 Wort Litres in Copper 

                                         5 IBU Bramling Cross @ 6.5 % a/a = 6 g 

                                         5 IBU Goldings            @ 6   % a/a  = 7 g 

                                3 Rd Hop Charge @ 1.054 ON 28.020 Wort Litres in Copper 

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

                                          2 IBU Fuggles               @ 5.5 % a/a  = 3 g 

RACKING HOPS : To 25.500 Beer Litres @ 1.011 : 7 g Goldings , Fuggles 3 g

                                                                      YEAST 

                                     Pitch 52 g Weight of a Live ALE TYPE Yeast @ 15 c  

                                                                ATTENUATION

DAY   Hour   Heat    Gravity                                                 REMARKS 

    1          P          15       1.057.5 

    2         M         16.5     1.055 

                E         18        1.049

    3         M         19.5     1.044

                E         19.5     1.039

    4         M         20        1.032

                E         20        1.026

    5         M         21        1.019

                E         19        1.016    Clear to 2 Nd F V 

    6         M         16        1.013

                E         15        1.011.5

    7         M         14        1.011

    8         M         14        1.011   Rack ON HOPS : 25.500 Beer Litres 

STAND : 2 Days at 14 - 18 c 

CELLAR : 5 Weeks at 10 c then release Excess C O 2 then ADD Barrel Finings and Roll well .

STILLAGE : 1 Week at 10 c , then FULLY VENT and allow 12 - 24 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

TOOTH & CO , SYDNEY : PALE ALE 1928

 How Do All ,

Over the last few recipies , I`ve been illustrating the problems of adapting old beer recipies for the talented amateur brewer ; And the concurrent issues of  Worts Collection & Gravities when considering the equipment required , Ie : Copper Size Requirements v Required Brewlength at Collection Gravity and the following Wort Yield to F V @ Original Gravity .

Here`s a recipe from Tooth`s brewery in Sydney to illustrate the point further ; For a Collection from the Mash Tun of Wort at 1.025.25 on a BEER LITRES RACKED DOWN volume of : 25.500 B/Litres ,     The initial collection volume in the copper would have to be between 33.0 and 33.500 Wort Litres @ 1.025.25 to achieve the volume required Viz, 25.500 Beer Litres in container @ 1.049.5 .

 The recipe below is , For an initial Wort Volume of 29.000 Wort Litres from Mash Tun @ 1.025.25            ( * Collect 29.290 Wort Litres @ 1.025.0 then CONDENSE to 1.025.25 on 29.0 W/Litres ,+ SUGARS ) and should yield  23.040 Wort Litres To the F V @ 1.049.5 , With the DROP to a 2 Nd F V leaving approximately 22.600 Wort Litres in the 2 Nd F V ; and an estimated 22.20 - 22.30 Beer Litres to DRAUGHT container at 1.011 .

This recipe C Edd Mather 2022 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                              Tooth & Co Ltd and their successors in title 

Tooth & Co Ltd 

Kent Brewery

Broadway

Sydney

New South Wales 

Australia 

Label photo from Beer & Brewer.com

                                                                        PALE  ALE

                                                            Monday  6 Th August 1928

                                                                        Brew No : 88 

                          Original Gravity: 1.049.5  Racking Gravity : 1.011  Final Gravity : 1.008 

                                                              I B U : 28       A B V : 5.6 % 

                                                                      MALTS 

Crisp Malt :                                        Chevalier 81.25 % = 2.625 Kg 

Simpson`s Malt :         Best Pale Ale @ 4.5 ebc 16.25 % = 0.525 Kg 

ALT ( Australia ) 

         Barrett - Burston : Border Pale Ale @ 4.5 ebc            0.525 Kg 

Eg : French  &  Jupps :                     Amber  Malt  2.5 % = 0.090 Kg 

                                                            MASHING & SPARGING

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

Mashing In as below ; ENSURING that the Liquor is 2 " ABOVE the Plates / Filter Bed . 

                                       1 St  Mash Heat : 63 c       0 - +   30 Minutes  = 6.970 Litres 

                                       2 Nd Mash Heat : 66 c + 30 - + 210 Minutes  = 0.975 Litres 

At 210 Minutes , Slowly open the Mash Tun valve and return OVER the Mash any Turbid / Cloudy 

1 St runnings , then ONCE CONSISTENTLY CLEAR & BRIGHT , send to the Copper .

SPARGE : 80 C - 77 c @ Clear Wort to the Copper + 10 Minutes = 23.650 Litres and at 1.002.5 ,

STOP TAPS and Collect Wort in the Copper . 

                                                                    COLLECTION 

At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.025 ( AS REQUIRED ) ,

Then CONDENSE to 1.025.25 , removing ANY scum or detritus floating on the Wort surface BEFORE ADDING the SUGAR @ 1.025.25 ; INCREASING the Gravity to 1.040 ON 29.000 Wort Litres . 

                                                                          SUGARS

                                              No 1 Invert @ 1.014.75 / 29.8 % = 1.340 Kg 

                                                                          COPPER

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

At Let Off - 30 Minutes , ADD 3 rd Hop Charge then at Let Off - 12 Mins , ADD Copper Finings.

 At Let Off , STAND the Copper 1/2 Hour then COOL A S A P to Pitching Heat and send to the F V . 

                                                                            HOPS  

                                    1  St Hop Charge : To 29.000 Wort Litres @ 1.040 

                                                9 IBU  Fuggles @ 5.5 % a/a = 14.5 g 

                                    2 Nd Hop Charge : To 27.185 Wort Litres @ 1.042.5 

                                                9 IBU  Fuggles @ 5.5 % a/a = 14.25 g 

                                    3 Rd Hop Charge : To 24.630 Wort Litres @ 1.046.5

                                             10 IBU Goldings @ 6 % a/a = 13.25 g 

                                                                           YEAST 

                               Pitch 110 g Weight of a LIVE YEAST to 23.040 Wort Litres @ 18 c 

                          STRAIN SUGGESTION : White Labs " Melbourne Ale Yeast " WLP 059 

                     Or any other ALE yeast strain suitable for HIGH Sugar content wort attenuation .

                                                                   ATTENUATION

DAY   Hour  Heat  Gravity                                     REMARKS 

   1          P        18      1.049.5 

   2         M        19      1.046

              E         21      1.038

   3         M        22      1.029  CLEAR to 2 Nd F V = 22.600 Wort Litres to 2 Nd Vessel 

             Noon    23.5   1.022  COOL 

              E         19      1.017      

   4         M        16      1.014

              E         15      1.012.5

   5         M        14      1.011.5

              E         14      1.011

   6       Noon     14      1.011       RACK & FINE TO DRAUGHT VESSEL .

STAND : 2 Days @ 14 - 18 c 

CELLAR : 4 Weeks at 8 - 10 c 

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

Cheers All and Happy Brewing ,

Edd    

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 

BURTONWOOD BREWERY Co LTD : BEST MILD 1963

 How Do All , 

Continuing the theme of recipies for under 30 Wort Litres to Copper at Collection Point ;                             Here`s a recipe from a Brewing Book in my personal collection ,a local North West brewery whose products I remember with great fondness :Burtonwood Brewery near Warrington . This brewing book has entries from Monday 2 Nd September 1963 ( G 25/6 , Pale Mild @ 1.030 ) -                         Thursday 3 Rd April 1969 ( Best Bitter / B B Brew No 250 , No original gravity stated ) .

Happily this book also covers the period when Almond`s of Standish beers were brewed at Bold Lane , whilst the Standish brewery was undergoing some modernisation in the mid 1960`s , shortly before it`s complete purchase by Burtonwood in 1968 and allmost immediate closure as a producing brewery .  Sadly; Most of the brewery and the brewery tap " The Wheatsheaf " which dominated one corner of Standish crossroads were demolished in the early 1980`s to make way for a supermarket .

I hope that you all enjoy the recipe , look out for following recipies in this series .

This recipe C Edd Mather 2022 

  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER 

                 This recipe for 20.500 Wort Litres to the Copper @ 1.036 , 75 % Mash Efficiency 

Burtonwood Brewery Ltd 

The Brewery

Bold Lane 

Burtonwood

Nr Warrington

Lancashire 

                                                                      BEST  MILD 

                                              Wednesday  18 Th September 1963

                                                              Brew No : 996 

                          Original Gravity : 1.034 Racking Gravity : 1.011 Final Gravity : 1.008 

                                                     I B U : 25                         A B V : 4.1 % 

                                                              MALTS   &   ADJUNCTS 

Warminster Malt :                             Maris Otter    18    % = 0.585 Kg

Thos Fawcett       :                            Maris Otter    18    % = 0.585 Kg 

Crafty Maltsters  :               Pop`s Pale Ale Malt    27    % = 0.875 Kg

Malting Co of Ireland :                 Irish Ale Malt    27    % = 0.875 Kg 

French & Jupps :               Medium Crystal Malt     4.5  % = 0.165 Kg

                                                            Black Malt    0.5   % = 0.018 Kg

FLAKED MAIZE                                                     5      % = 0.160 Kg 

                                                                       MASHING

Use a Soft 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 " + Plates / Filter Bed ..

                                     1  St Mash Heat : 66 c @ 0 - + 90 Minutes              = 9.205 Litres

                                     2 Nd Mash Heat : 69 c @      + 90 - + 120 Minutes = 3.625 Litres 

At 120 Minutes , SLOWLY open the Mash Tun valve and return any Turbid / Cloudy 1 St Runnings ,

OVER THE MASH until the Wort is Consistently CLEAR & BRIGHT , then send to the Copper .

                                                        SPARGING  &  COLLECTION

 Sparge at Clear Wort to the Copper + 10 Minutes @ 70 c = 13.250 Litres , and at a Gravity of 1.004,

STOP TAPS and Collect Wort in the Copper ; ADD LIQUOR , Reducing the Gravity to 1.035.75 ;

THEN Condense to 1.036 Gravity ON 20.500 Wort Litres in the Copper . 

Whilst CONDENSING , remove any scum / detritus floating on the Wort surface BEFORE 1 St Hops are added .

                                                                      SUGARS 

        Added to the Wort in Copper @ Let Off - 40 Minutes : 30.630 Wort Litres in Copper @ 1.023.5 

                                         Malt Extract 1.000.75 =   2.21 % = 0.075 Kg

                                                Glucose 1.000.75 =   2.25 % = 0.075 Kg

                                           No 1 Invert 1.002.25 =   6.62 % = 0.220 Kg

                              White CANE Sugar 1.001.5   =  4.42 %  = 0.120 Kg

                                           CARAMEL 1.000.75 =  2.21 % =  0.075 Kg

PRIMINGS : TO 25.500 BEER LITRES : No 1 Invert @ 1.002.25 = 6.62 % = 0.180 Kg 

                                                                      COPPER       

A 1 3/4 Hour boil On Hops , 1 St Hop Charge @ Let Off - 105 Minutes , then at Let Off - 40 Minutes ,

AT 1.044 Gravity ON 16.360 Wort Litres in Copper , ADD 14.270 Litres of LIQUOR ,

Reducing the Gravity to 1.023.5 ON 30.630 Wort Litres in Copper .

At Let Off - 30 Minutes @ 1.030.5 ON 29.590 Wort Litres in Copper , ADD the 2 Nd Hop Charge .

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

THEN COOL TO PITCHING HEAT A S A P .

                                                                        HOPS  

                                    1 St Hop Charge : 20.500 Wort Litres in Copper @ 1.036 

                               10 IBU Fuggles @ 5.5 % = 11 g , 6 IBU Goldings @ 6 % = 6 g 

                                    2 Nd Hop Charge : 29.590 Wort Litres in Copper @ 1.030.5 

                                 5 IBU Fuggles @ 5.5 % = 8 g , 4 IBU Goldings @ 6 % = 6 g

                                                                      YEAST 

                                       Pitch with 65 g Weight of a LIVE YEAST @ 14 c 

                                      Reccomended Strain : BREWLAB Lancashire Type

                                                            ATTENUATION  

DAY    Hour   Heat   Gravity                                     REMARKS 

    1           P          14       1.034

    2          M          15       1.032 

                 E          16       1.029

    3          M          18       1.025

                 E          19       1.021

    4          M          20       1.015    COOL 

                 E          16       1.011.5   

    5          M          15       1.009.5 

                 E          14       1.009       Drop to DRAUGHT Vessel = 25.500 Litres ; FINE and PRIME  

STAND : 2 - 3 Days at 14 - 18 c 

CELLAR : 2 WEEKS at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 8 - 12Hours BEFORE Q . C   

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