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