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