How Do All ,
Prompted by a recent e mail i received asking about a recipe for ` Gale`s Prize Old Ale ` ; Here`s another ` Oddball` historic beer for you all to try out ; This time from the Eshaldwell Brewery . Established by Henry , son of Timothy Bentley ( Inventor of the Yorkshire Square system of fermentation in 1794 - 5 & founder of the Lockwood Brewery in Huddersfield .
Timothy , who`d been malting in the area since 1808 must have seen the virtues of using the ` Eshald Well ` waters for brewing , As by 1828 Henry Bentley had built a brewery on the burgeoning site .
This recipe comes from the 1892 - 1894 Brewing Book @ WYL 2045 / 288 / 106 Deposited with the good folks at West Yorkshire Archives in Morley ; As a singular entry in the book , I would suspect that it`s the famous " College Ale " mentioned by Alfred Barnard who`d visited the Eshaldwell Brewery a few years earlier in the 1880`s .
I`ve got a SMALL favout to ask ;For over 7 Years I`ve been searching for ANY other brewing records from breweries established or operated by Timothy Bentley and his Sons in Yorkshire and Lancashire that aren`t in public archives ;
Timothy Bentley ; Later Bentley & Shaw Ltd , Lockwood Brewery , Huddersfield Ca 1794/5 - 1962/3
Bentley`s Old Brewery , Rotherham Ca 1820 - Ca 1956
** Shaw & Bentley , Bardsley Brewery , Oldham Rd , Ashton under Lyne
Founded Ca 1830 by Robert Bentley , T / By Rothwell`s of Manchester 1902 ;
Henry Bentley & Co , Eshaldwell Brewery , Woodlesford , Nr Leeds
Est`d 1828 , Closed as a Brewery in 1972
I`d appreciate access to any Brewing & Allied production records Pre 1930 or so ; If you`re able to assist with this , or any other historic records from Yorkshire breweries , Please get in touch .
Without further ado , here`s todays cerevesian delight ;
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their succesors in title
THIS RECIPE FOR 29.500 Wort Litres to Copper @ 1.049 , 75 % Mash Efficiency asumed
Bentley`s Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 |
| Old Timothy Label Courtesy of Peter Dickinson |
" A . i "
Wednesday 13 Th December 1893
Original Garvity : 1,092.75 Racking Gravity : 1.022.25 Final Gravity : ( EST `d ) 1.019
I B U : 54 A B V : ( EST`d) @ 9.25 %
MALTS
Crisp Malt
Chevalier 19 % = 1.215 Kg
Hana Vienna 19 % = 1.210 Kg
Simpson`s Malt
Best Pale Ale Malt 19 % = 1.210 Kg
Crafty Maltsers
Pop`s Pale Ale Malt 19.2 % = 1.205 Kg
French & Jupps : Amber Malt 22 % = 1.570 Kg
Black Malt 1.8 % = 0.125 Kg
MASHING
Use a Soft / West Pennines type Brewing Liquor and , THOROUGHLY pre warm the Mash Tun to 90 c,
- 10 Minutes BEFORE Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 0 + 30 : 66 c = 15.785 Litres
2 Nd Mash Heat : + 30 - + 120 : 69 c = 10.360 Litres
At 120 Minutes , Slowly open the Mash Tun valve and return any Turbid 1 St Runnings OVER the Mash until the Wort runs CONSISTENTLY BRIGHT & CLEAR , ONLY THEN allow to Copper .
SPARGE : At Clear Wort To COPPER + 10 Minutes @ 74 c = 26.150 Litres , and at a Gravity of 1.005,
STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.048.75 ,
THEN Condense to 1.049 ON 29,500 Wort Litres ; As the WORT is being condensed , Take care to remove any Scum or other detritus floating on the Wort surface .
AS THE GRAVITY REACHES 1.049 , ENSURE 29.500 Wort Litres in Copper @ 1.049 ,
THEN ADD THE INVERT SUGAR and FURTHER CONDENSE to 1.075 ON 29.300 Wort Litres .
SUGARS
1.024.5 No 1 Invert Sugar @ 26.42 % = 2.270 Kg
CARAMEL = 9.75 g
COPPER
A 3 1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 210 , then at Let Off - 110 + 2 Nd Hiops ;
At Let Off - 20 , ADD 3 Rd Hop Charge then at Let Off - 12 Minutes , ADD Copper Finings ,
ADD the Caramel at Let Off - 10 Minutes . STAND 1/2 Hour at Let Off ,
THEN COOL AS QUICKLY AS POSSIBLE TO PITCHING HEAT
HOPS
First Hop Charge : To 29.500 Wort Litres @ 1.074
7 IBU OLD Goldings @ 4 % a/a = 19 g
15 IBU Fuggles / Sussex @ 5.5 % a/a = 34 g
Second Hop Charge : To 26.920 Wort Litres @ 1.080
18 IBU Goldings @ 6 % a/a = 36 g
Third Hop Charge : To 23.555 Wort Litres @ 1.090
7 IBU Brewer`s Gold @ 6.5 % a/a = 12 g , 7 IBU Goldings @ 6 % a/a = 14
RACKING HOPS : TO 22.000 Beer Litres IN Conditioning Vessel
Goldings 6 g , Saazer 6 g , Hallertau 4 g , Brewer`s Gold 2.5 g
YEAST
Pitch with 180 g Weight of a LIVE YEAST @ 13.5 c
Suggested Yeast Strain : Brewlab Yorkshire type
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.092.75 DROP TO 2 Nd F V @ 1.091
2 M 16 1.084
E 18 1.078
3 M 19 1.074
E 19.5 1.063
4 M 6 20 1.054
E 11 18 1.040
5 M 19 1.032
6 M 17 1.026
E 14 1.023.5
7 M 13 1.022.5
8 M 13 1.022.25
9 M 13 1.022.25 RACK ONTO HOPS = 22.000 BEER LITRES
STAND : 2 WEEKS AT 13 - 12 c
CELLAR : 6 Months at 10 - 12 c THEN @ 6 - 8 c FOR A MINIMUM OF 1 YEAR
STILLAGE : After 1 Year , Sample the beers and then ADD Finings and STILLAGE 2 Weeks 10 c
After 2 Weeks at 10 c , FULLY VENT andf allow 24 Hours BEFORE Q . C
Cheers All ,
Edd
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