LlOYD & CO : LONDON X X X 1872

 How Do All ,

Today`s recipe is from the small Hertfordshire brewery of Lloyd & Co in St Albans and ,                            Is drawn from brewing book of W O Baily 1872 - 1875 Cat No : B 33 / A 9 / 1 ;                                        Part of the Brakspear`s collection cared for by the ever helpfull team at the Oxfordshire History Centre    On Temple Rd in Cowley .

Apart from some Simpson`s of Baldock records at the Hertfordshire Archives , I`ve struggled to find any  Pre 1920`s Brewing production records from Hertfordshire breweries in a public archive ,                          So if your`e able to assist with my research by sending me photos of any Pre 1920`s Hertfordshire & area brewing records , pop an e mail to me @ beerhistorybloke@gmail.com ; I`d love to hear from you . ***

This recipe C Edd Mather 2023

               This recipe for 30.130 Wort Litres FROM Mash @ 1.058.75 , 80 % Efficiency Assumed

                                           30.000 Wort Litres @ Let Off - 105 @ 1.059

                                                  24.000 Beer Litres RACKED DOWN  

Lloyd & Co

Kingsbury Brewery

Verulam Road

St Albans

Hertfordshire

Recent Photo of The Kingsbury Brewery Premises from,
The BHS Webpage on The Kingsbury Brewery Co Ltd

                                                                 " LONDON X X X "

                                                          Tuesday 19 Th November 1872 

                                                                        Gyle No : 20

                    Original Gravity : 1.070  Racking Gravity : 1.022.25 Final Gravity : 1.017 

                                                           I B U : 42           A B V : 7.0 % 

                                                                          MALTS 

U K  & Ireland 

Crisp Malt                                        75  %  Chevalier      = 5.485 Kg

Warminster Malt                              25  %  Vienna Malt  = 1.830 Kg

Australia 

Voyager Craft Malt :                        60  %  Veloria Schooner  = 4.380 Kg

                                                         20  %  Veloria Vienna      = 1.460 Kg

Barrett - Burston                              20  %  Vic Ale Malt         = 1.465 Kg

Canada  

Crisp Malt                                        65  %  Chevalier                     = 4.755 Kg

Red Shed Malt                                 35  %  Rocky Mountain Malt = 2.560 Kg

U S A 

Crisp Malt :                                      50  %  Chevalier                  = 3.660 Kg

TexMalt :                                          25  %  Wildfire Pale Ale      = 1.460 Kg

Valley Malt                                       25  %  Vienna Malt              = 1.465 Kg

New Zealand & South Africa 

Crisp Malt :                                      70   %  Chevalier                  =  5.120 Kg

Weyermann Malt :                            30  % ` Barke ` Vienna        =  2.195 Kg

                                                                       MASHING

                                                             Use A Mild Ale Liquor

                   Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ;

                             ENSURE that the LIQUOR is 1.5 " ABOVE the Plates / Filter Bed

                                       1  St Mash Heat : 63 c @      0 - +  60 Minutes = 15.730 Litres

                                       2 Nd Mash Heat : 66 c @ + 60 - + 90 Minutes =    1.0    Litres

                                       3 Rd Mash Heat : 69 c @ + 90 - + 120 Minutes =  3.150 Litres

At 120 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings ,

            OVER the Mash until Consistently Clear & Bright , ONLY THEN allow to the Copper .

                                                                      SPARGING

                     Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 79 c = 26.350 Litres 

                            At a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper .

                                                                   COLLECTION

                                             At Collection , ADD Liquor to the Copper ;

                     Reducing the Copper Gravity to 1.058.75 ON 30.130 Wort Litres IN COPPER , 

                 Then Condense to 1.059 ON 30.000 Wort Litres IN Copper @ Let Off - 105 Minutes .

                                                                       COPPER

                                                      A 1 3/4 Hour Boil ON HOPS 

            1 St Hop Charge @ Let Off - 105 Mins , then at Let Off - 60 Minutes, ADD 2 Nd Hops .

                              At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off ,

                             STAND 1/4 Hour then RECIRCULATE Wort IN COPPER 1/4 Hour ,

                             THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

                                                                           HOPS

                                USE Whole Flower / Cone Hops WHEREVER POSSIBLE 

                                             1 St Hop Charge 30.000 Wort Litres @ 1.059

                                                    11 IBU Cluster @ 6.5 % a/a = 20 g 

                                           15 IBU East Kent Goldings @ 6.5 % a/a = 26 g

                                         2 Nd Hop Charge : To 27.965 Wort Litres @ 1.063

                                                      16 IBU Goldings @ 6 % a/a = 30 g 

                                                               RACKING  HOPS 

                                To 24.000 Beer Litres IN VESSEL = 15 g Goldings @ 6 % a/a 

                                                                         YEAST

                                              Pitch with 160 ml of a LIVE YEAST @ 15 c 

                                                    24.700 Wort Litres IN F V @ 1.070

                                                         ATTENUATION

DAY    Hour    Heat    Gravity                               REMARKS 

     1          P           15        1.070

     2        E 6        15.5       1.065

     3          M        16.5       1.058.5

                  E        18.5       1.051.5       DROP TO 2 Nd F V = 24.400 Wort Litres IN 2 Nd F V 

     4          M        20.5       1.042.5

                  E        20.25     1.036.5

                E 8       20.5       1.033

     5           M       20          1.028

     6           M       18.5       1.023.5      COOL 

     7           M       14          1.020.75     SKIM

                   E       13.5       1.020.25

      8          M       13.5       1.020

      9          M       13.5       1.020      RACK ON HOPS .

STAND : 1 Week at 12 - 13 c THEN COOL TO 6 - 8 c

CELLAR : 6 - 8 c FOR 3 Months then FINE and Roll Well ;

                    STAND 1 Month @ 10 - 12 c then Roll and Stillage .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 16 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

*** 

1 ) Any records photos should include the name of the brewery etc , and where known ,

The Location and other relevant details .

2 ) All records won`t be shared or otherwise distributed or published and where the records owner 

is unable to allow publication of recipies ;

 I`d merely ask permission to write in general terms about the products of X Brewer in X Year , with 

the corresponding analysis tables similar others I`ve had published* and featured on the blog .

 * Scottish Brewing Archive Association : Annual Journals 2022 & 2023 

HODGSON`S KINGSTON BREWERY Co Ltd : X X X 1894

 How Do All ,

Today`s recipe for a ` Draught of Contentment ` is from the brewing books of Arthur J Baily ,

Whilst he was ` Under Pupilage ` at the Brook St brewery of Hodgson`s from 1894 - 1897 .

The Brewing Books of the Baily family comprise part of the Brakspear`s collection deposited with

the ever helpful and friendly team at The Oxfordshire History Centre in Cowley , 

with  A J Baily`s Brewing Books covering the period  1894 - 7 at Brook St ; 

Cat No : B 33 / A 13 / 1 ( January - October 1894 ) 

I hope that you all enjoy the recipe , and if any readers are able to assist my Surrey Beer & Brewing History research by sending photos of brewing records from the county in Private Collections And archives , Please get in touch with me @ beerhistorybloke@gmail.com .

This recipe C Edd Mather 2023 

  This recipe For 30.125 Wort Litres FROM MASH TUN @ 1.052.5 , 80 % Mash Efficiency Assumed

                                    30.000 Wort Litres IN COPPER @ LET OFF - 120 Minutes 

                                                        25.810 Wort Litres @ 1.072.25 ( E ) 

                                                                25.600 W / Litres IN F V 

                                                   24.800 Beer Litres Racked ON HOPS ( E ) 

                                    

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                              Hodgson`s Kingston Brewery Co Ltd and their successors in title 

Hodgson`s Kingston Brewery Co Ltd 

The Brewery

Brook St

Kingston upon Thames 

Surrey 

 

                                                X X X

                                                        Tuesday 18 Th September 1894

                                                                      Gyle No : 199

                        Original Gravity : 1.072.25  Racking Gravity : 1.014 Final Gravity : 1.011

                                                       I B U : 70           A  B  V : 8.0  %

          

                                                                  MALTS

Warminster Malt :                             48.2    %  Plumage Archer   = 3.150 Kg

Crisp Malt :                                       24.1    %  Hana Vienna        = 1.575 Kg

                                                          24.1    %  Hana                     = 1.575 Kg

French & Jupps :                                 3.6    % Medium Crystal    = 0.265 Kg

                                                                       MASHING

                                                              Use a Pale Ale Liquor

                               Thoroughly Pre Warm the mash tun - 10 Minutes BEFORE mashing in ;

                      ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed @ 90 - 95 c AT Let In 

                                   1  St Mash Heat : 66 c At       0 - +   45 Minutes =                                                                                       2 Nd Mash Heat : 68 c At + 45 - + 120 Minutes =

At Taps , 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 to the Copper .

                                                                      SPARGING 

            Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 79 - 76 c = 

                       At a Gravity of 1.005.25 , STOP TAPS and Collect the Wort in the Copper .

                                                                   COLLECTION

             At Collection , ADD Liquor to the Copper , REDUCING the Copper Gravity to 1.052,5 ;

                                                 THEN ADD THE 1 St Sugar Charge,

             CONDENSE to 1.060.5 ON 30.000 Wort Litres in the Copper @ Let Off - 120 Minutes 

                                                                       SUGARS 

                                     1  St Sugars Charge : To 30.125 Wort Litres @ 1.052.5 

                                                       1.007.75 No 2 Invert = 0.735 Kg

                                    2 Nd Sugars Charge : To 27.740 Wort Litres @ 1.064.75 

                                                       1.002.75 No 3 Invert = 0.240 Kg 

                                                                        COPPER 

                                                           A 2 Hour boil ON HOPS 
 1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 60 Mins , ADD the 2 Nd Hop Charge.
At Let Off - 38 Minutes AT 1.069 ON 26.030 Wort Litres IN Copper , ADD 1.710 Litres of LIQUOR,
Reducing the Copper Gravity to 1.064.75 , then ADD the 2 Nd Sugar Charge . 

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 M + Copper Finings.
                        At Let Off , STAND 15 Minutes , then Recirculate IN Copper for 15 Minutes,
                                THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

                                                                           HOPS

                                      1  St Hop Charge : To 30.000 Wort Litres @ 1.060.5

                                            9 IBU  East Kent Goldings @ 6.5 % a/a =  16 g

                                          10 IBU  Brewer`s Gold         @ 6.5 % a/a =  20 g

                                       2 Nd Hop Charge : To 27.270 Wort Litres @ 1.066 

                                                    16 IBU Goldings            @ 6   % a/a = 30 g

                                                      8 IBU Bramling Cross @ 6.5 % a/a = 15 g

                                                      7 IBU French Fuggles  @ 4.2 % a/a = 18 g

                                       3 Rd Hop Charge : To 27.535 Wort Litres @ 1.068

                                                      4 IBU Goldings            @ 6    % a/a =   8 g

                                                      4 IBU Bramling Cross  @ 6.5 % a/a =   8 g

                                                    12 IBU French Fuggles  @ 4.2 % a/a = 32 g

                                                                    RACKING HOPS 

                                To 25.000 BEER LITRES Racked Down = 15 g Goldings @ 6 % a/a 

                                                                           YEAST

                                             Pitch With  150 ml of a LIVE YEAST @ 15 c  

         

                                                           ATTENUATION

DAY     Hour     Heat    Gravity                                    REMARKS  

    1             P         15.5      1.072.75

    2            M        16.5      

                   E         17          1.066

    3            M         18.5       1.060

                   E         18.5       1.055.5

                E   11     19.5       1.053

    4             M        20          1.045

                    E        20.5       1.038

    5              M       18.5       1.033                    

                     E       19          1.025 

    6              M       19          1.019    CLEAR TO 2 Nd F V & COOL = 25.350 Wort Litres 

                     E       16.5       1.016

    7               E       15          1.014.5

    8               E       13.5       1.013.25

    9               E       13.5       1.013     RACK ON HOPS 

STAND : 1 Week @ 12 - 13 c 

CELLAR : 2 Months at 10 c then at 6 - 8 c for 6  Months then FINE and STAND 1 Week 12 c

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

Cheers All and Happy Brewing ,

Edd            

FREMLIN BROTHERS : X MILD ALE 1875

How Do All ,

In the second of today`s posts  , Today`s historic recipe is from the well known Maidstone brewery Of Fremlin Brothers Ltd ; from the pre incorporation period of the Fremlin family`s tenure and, Ownership of the Earl Street / Bullock Lane site , eastablished around 1787 by a gentleman
named Robert Heythorne / Heathorn , the date at which the building first appears in  local
Tax records .

The Fremlin family`s involvement with the Bullock Lane site , by 1861 re named Earl Street 
Began shortly after Noon on Wednesday 21 St August 1861 when Ralph J Fremlin (1833 - 1910)
Bought the brewery and associated properties ; And within ten years the endeavour proved 
So successfull that Ralph Fremlin had taken three brothers into partnership ; Richard Henry,
Walter Thomas and Frank into the business ; being listed in local business direcories from 
1871 onwards as " Fremlin Brothers " , and by the late 1880`s were producing their own 
Lager and Pilsener . 

The Fremlin Brothers partnership was transformed into a Limited Company after the difficult trading period of the Great War In 1920 , with the board of directors comprising Walter and Frank Fremlin, Henry Hills and A L Brown ; being joined after the death of Walter Fremlin in 1925 by the grandson of Ralph Fremlin and the Head Brewer, Mr G T Cook ( See Strout`s Brewery Posts ) .
The Earl Street concern continued to brew independently at Maidstone until 1967 when the 
London firm of Whitbread & Co bought the rest of the share capital not purchased in 1960,
When the Whitbread umbrella unfurlled over the Elephant of Earl St ;
 With beer production at the site ceasing in September 1972 ; With that sad event , production of 
Fremlin`s beers was transferred to the former George Beer & Rigden Brewery in Faversham ,
Purchased by Fremlins in 1949.

I`m endebted for the information on the brewery to Peter Moynihan , Author of the inestimable
Compendium of Kentish beer history , " Kentish Brewers And The Brewers of Kent " ,
Published by The Brewery History Society .

This recipe C Edd Mather 2023 

                  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                      Whitbread Fremlin`s Ltd and their successors in title 

                           This recipe for 21.360 Wort Litres FROM MASH TUN @ 1.035.5 

                                                     80  % Mash Efficieny Assumed 

                                              ( Specially adapted 1 Mash Heat Version ) 

                               21.250 Wort Litres @ 1.049 In Copper @ Let Off - 90 Minutes 

Fremlin Brothers 

Pale Ale Brewery

Earl Street 

Maidstone 

Kent

Pale Ale Brewery Drawing from ,
The Brewery History Society Webpage on Fremlin`s 

                                                                  X  MILD ALE

                                                  Saturday  20 Th March 1875 

                                                           Gyle No : 225

             Original Gravity : 10.54 Racking Gravity : 1.012.75 Final Gravity : 1.009

                                                   10  IBU       A B V : 5.9 % 

                                                                 MALTS 

Crafty Maltsters :                         30  %  Scottish Annat         = 0.930 Kg

Crisp Malt          :                         34  %  Chevalier                 = 1.065 Kg

                                                     18  %   No 19 Maris Otter  = 0.565 Kg

                                                     18  %  Scottish Ale Malt     = 0.565 Kg

                                                       MASHING &  SPARGING

                                                            Use a Mild Ale Liquor   

                  Thoroughly Pre Warm the Mash Tun @ 95 c - 5 Minutes BEFORE mashing in ;

                                  ENSURE The Liquor is 1.25 " ABOVE the Plates / Filter Bed 

                                                MASH 2.5 Hours AT 67 c = 23.400 Litres 

At 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid Worts OVER the Mash,

                          UNTIL Consistently Clear & Bright , Only then allow to the Copper 

SPARGE : At Clear Wort to the Copper + 5 - 10 Minutes AT 74 - 71 c = 18.750 Litres ;

                        At a Gravity of 1.003.5 , STOP TAPS and Collect Wort in the Copper 

                                                                COLLECTION

                AT Collection , ADD LIQUOR to the Copper , Reducing the Gravity to 1.035.5 

                                      THEN ADD THE FIRST SUGAR CHARGE 

                            AND Condense TO 21.250 Wort Litres IN COPPER @ 1.049

                                                                    SUGARS 

                                 1  St Sugars Charge : TO 21.360 Wort Litres @ 1.035.5 

                                              White CANE Sugar @ 1.013.25 = 0.740 Kg

                                2 Nd Sugars Charge : TO 30.325 Wort Litres @ 1.034.25 

                                              Golden CANE Sugar @ 1.004.5 = 0.355 Kg

                                      LIGHT Muscovado Sugar @ 1.004.5 = 0.355 Kg

                                                White CANE Sugar @ 1.004    = 0.320 Kg

                                                            COPPER

                                                  A 1 1/2 Hour boil ON HOPS 

                                        1 St Hop Charge @ Let Off - 90 Minutes 

                         Then at Let Off - 65 Mins @ 1.051.5  ON 20.165 Wort Litres , 

  ADD 10.160 Litres of LIQUOR ; Reducing the Copper Gravity to 1.034.25 ON 30.325 Wort Litres;                                                    THEN ADD THE 2 Nd Sugars Charge 

                                 AT Let Off - 60 Minutes , ADD THE 2 Nd Hop Charge                            

           AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 15 Minutes;

           RECIRCULATE IN COPPER 1/4 Hour then STAND 1/2 Hour before COOLING A S A P 

                                                                     HOPS

                              1 St Hop Charge : 21.250 Wort Litres IN Copper @ 1.049

                                            3 IBU  Brewer`s Gold        @ 6.5 % a/a =  5 g

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

                                 2 Nd Hop Charge : 30.165 Wort Litres IN Copper @ 1.047.5

                                            2 IBU  Brewer`s Gold        @ 6.5 % a/a =  5 g

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

                                                                  YEAST

                                    Pitch with 150 ml of a LIVE YEAST @ 15.5 c

                                                               TO 25.750 Litres ( IN F V )

                                                         ATTENUATION

DAY    Hour    Heat    Gravity                                    REMARKS 

    1           P         15.5      1.054

    2          M        16         1.052

                 E        17.5      1.049.5

    3           M       19         1.044

                 E        19.5      1.040

    4           M       22         1.035

                 E        20         1.030      CLEAR TO 2 Nd F V = 25.400 Wort Litres IN VESSEL

    5           M       18         1.023.5

                  E       18.5      1.019.5

                E 11    18         1.015

    6            M      16.5      1.013.5

                   E      15         1.012

    7             E      14         1.012       RACK AND FINE .

STAND : 1 Weeks at 10 - 12 c .

CELLAR : 3 Waeeks at 10 c 

STILLAGE : 1 Week at 10 - 12 c Tthen FULLY VENT and allow 6 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd    

G & J MACLACHLAN Ltd : A SHORT HISTORY & BEERS ANALYSIS 1905

   How Do All ,

I recently visited the National Brewing Library that`s deposited with the good folks in Headington

At the Oxford Brookes University campus ; Amongst the items I looked at was a small / pocket notebook with " Castle Brewery " with entries from 1905 , written up by a Mr Colin Morgan ***

Sadly , no other clues as to which of the two breweries with that name that operated in Edinburgh at That time , Cooper & McLeod of the Grassmarket and , G & J Maclachlan in Craigmillar .               After a bit of research and with the assistance of a fellow member of the Scottish Brewing Archive Association , I managed to identify which of the two breweries in Edinburgh the notebook referenced ,with the Castle Brewery in question turning out to be that of G & J Maclachlan Ltd .

G & J Maclachlan Ltd , A short history;

George & John Maclachlan who hailled from Strathallan were established ( Seperately ) 

in the Wine And Spirits trade in Glasgow  by 1888 , the year when the two brothers established the partnership . The following year in 1889 , a former Linnen and Cotton factory on Wyndford St in Maryhill , Glasgow was bought and re purposed into The Castle Brewery .

 Within ten short years , the Maryhill  Castle Brewery proved to be too small in terms of output,

 to meet the growing demand for the company`s products , which by that time had expanded to not just the Domestic market in Scotland and the rest of the UK . With the company`s Castle Pale Ale amongst other Beers being enjoyed in Australia , South Africa  and India . 

By 1901 , a new brewery had been built in Edinburgh , at Craigmillar on Mitchell St which proved sufficient to meet the growing demand for Maclachlan`s Ales and Stouts . The Castle Brewery in Glasgow ceased production in 1907 , with demolition of the brewery following in the period 1915 - 1932 .

The Castle Brewery on Mitchell Street in Craigmillar which had been planned since 1900 , and Brewing by 1901 proved a success tainted with tragedy , as John Maclachlan died just two years after the completion of the new brewery in 1903 , with John M`s interests in the concern being purchased by his brother George who converted the concern to a Limited Company in 1907.

 G & J Maclachlan Ltd  went into voluntary liquidation in 1923 being succeeded by  

" McLachlan`s Ltd , (Scottish Company No : 12914) " under whose direction the company continued to independently brew in Edinburgh until their purchase by J & R Tennent Ltd of Glasgow in 1960 ,    With the Castle Brewery continuing to brew until 1966 .

The period covered by the notebook of Colin Morgan , with entries ALL from 1905 illustrates a moderately large brewery brewing in  typical Scottish fashion with a good range of products .

The malts used varied from " Own Scotch , Own Ouchak " etc ;to those supplied by other maltsters.

The sugars used are , annoyingly only listed by Cwt contributions with no indicator as to the supplier used by the company , a fact in common with the hops used weight which are little squiggled figures near the wort volumes in each copper with no clues as to etymology of Growth or Crop Year. 

Interpretation and analysis of the Morgan notebook involved interpreting the Malts used extract in Lbs Extract Eg ` 95.12 `, Sugars; allowing me to calculate the gross poundage of extract at Collection / All Up ,then by division and Other calculations establishing the ` Yield Gravity @ Let Off - X Mins/ All Up `; Then alteration of this to reflect the gravity of Wort A ( Strong ) and Wort B ( Table / Weak ) at ,their original collection gravities .

*** If any blog readers know of any descendants of Colin Morgan or his son E J Morgan who donated the notebook in the 1970`s ;

 Please get in touch with me or the team at The National Brewing Library  ,as I`m working to a goal ; the achievement of which requres permission from the depositor of the Notebook as opposed to the successors in title to Maclachlan`s Ltd .

G & J Maclachlan Ltd 

The Castle Brewery

Mitchell St 

Craigmillar

Edinburgh

Scotland

Photo of The Castle Brewery Ca 1960 
From the Brewey History Society Webpage on the brewery 

                                       AN ANALYSIS OF BEERS BREWED IN 1905 

               DATE                 QUALITY       O/GRAV    R/GRAV   F/GRAV    IBU   ABV

     Tuesday 20 Th June     Pale Ale              1.029       1.007.25     1.004         16      3.7

     Friday    23 Rd June     Pale Ale 36/-      1.027       1.007.25     1.004         16      3.4

Wednesday    5 Th  July    Pale Ale 36 /-     1.029       1.007.25     1.004         16      3.6 

     Tuesday  16 Th May      Table Beer         1.030      1.009.25     1.006         16      3.5

Wednesday  25 Th May      Table Beer         1.032      1.009.25     1.006         16      3.8

   Thursday     9 Th June     Table Beer         1.030.5   1.007.25     1.004         16      3.8

   Friday       28 Th June      Table Beer         1.028      1.007.25     1.004         16      3.5 

 Wednesday   8 Th May          X Ale             1.037.5   1.009.75     1.006.5      34      4

 Friday         26 Th May          X Ale             1.039.5   1.009.75     1.006.5      36      4.3

 Wednesday 21  St June          X Ale             1.040      1.009.75     1.006.5      40      4.4  

 Thursday    20 Th July           X Ale             1.039      1.009.75     1.006.5      38      4.2

 Wednesday 23 Rd August      X Ale             1.039      1.010          1.006.5      36      4.2

 Thursday      1 St September  X Ale             1.039.5   1.009.75     1.006.5      32      4.3

 Monday        8 Th May         X X Ale           1.062      1.014          1.010         34     6.7

 Monday      19 Th June         X X Ale           1.065      1.014          1.010         30     7.3

 Monday        3 Rd July          X X Ale          1.058       1.014         1.010          32     6.3

 Monday      24 Th July          X X Ale          1.059       1.014         1.010          34     6.5

 Monday      21 St August      X X Ale           1.055       1.013         1.009          36     6

 Thursday     3 Rd  June       X X X Ale         1.069       1.013         1.009          52      8

 Thursday   22 Nd  June       X X X Ale         1.068       1.012         1.008          40      8

 Tuesday     11 Th  July        X X X Ale         1.069       1.013         1.009          42      8

 Wednesday26 Th  July        X X X Ale         1.070       1.014         1.010          38      8

 Thursday     3 Rd August    X X X Ale         1.068       1.012         1.008          36      8

Wednesday 19 Th July 1905   54 /- Ale         1.057       1.015.25     1.012         36     5.9

  Friday        5 Th  May          STOUT            1.067       1.016         1.012          44     7.3

  Friday        2 Nd  June          STOUT           1.059       1.011.25     1.007.5       44     6.8

  Friday       11 Th  August     STOUT            1.068.5    1.016.75     1.014         76      7.25

  Thursday   16 Th  June        STOUT            1.035        1.008.25    1.005          14     4.3

  Thursday   16 Th June 1905  STOUT          1.098        1.018          1.014         42    11.4

 Friday        13 Th June         EXPORT          1.052         1.011         1.007         40      5.9  

 Friday        18 Th July          EXPORT          1.055.5      1.010         1.006         38     6.5

  Undated Gyle, Nos 301-2   EXPORT           1.055        1.011         1.007        36      6.3

 Thursday    17 Th August     EXPORT          1.051         1.010        1.006        42      5.9

 Thursday    28 Th August     EXPORT          1.055         1.012        1.008        42      6.2   

 Friday         11 Th Sept         EXPORT          1.050         1.010        1.006        38      5.8 

I hope you all found the table of interest ; If any readers have any Pre Great War Scottish brewing records in their personal collections , I`d love to hear from you ;

 I can be contacted at the Blog`s email : beerhistorybloke@gmail.com

** All submissions will be credited to either X Name or , if annonymity is required , As follows ;

  " Records in a Private Collection " , with blogposts and other writings confined to analysis tables

similar to the one ibid in the event that recipies publication isn`t allowed .

Cheers All ; A Merry Christmas and A Happy Hogmanay to readers ,

Edd                                        

Information on the company`s history sourced from the Scottish Brewing Heritage Website , 

And from the Brewery History Society Webpage on the Company 

STROUT`S BREWERY CO Ltd : BITTER BEER 1891

How Do All , 

Today`s recipe is the first from my recent analysis of the beers of Strout`s brewery in 1891 ;

  As with the last post on the Neepsend firm , this recipe is from the notebook of Mr G T Cook and covers a period from the early 1890`s to around 1901 , where entries in the notebook end ; And newspaper cuttings from The Times and other newspapers referencing the Arsenic in Beer Scandal caused by the use of Bostock`s Invert Sugars around 1900 by a well known Salford brewer amongst others in the north of England .

The Strout`s records contained in G T Cook`s notebook are , the first I`ve seen which regularly feature Bostock`s Sugars ( White & Yellow Glucose ) as an ingredient ; though the supplier of sugars does change to " Mambre`s white Glucose " in later brewings , with the quantity of sugar measured in CWT 

( 1 CWT = 1 Hundredweight = 112 Lbs ( Gross Weight )) .

I hope that you all enjoy today`s beery delight ; It`s a nice and simple Victorian historic Beer from a Sheffield brewery later taken over by their local rivals , Tennant Brothers .

This recipe C Edd Mather 2023 

                        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                           Tennant Borothers Ltd and their Successors in Title 

 

                     This Recipe for 30.245 Wort Litres @ 1.030.75 , 80 % Mash Efficiency Assumed

Strout`s Brewery Co Ltd 

Burton Road Brewery

Burton Road 

Sheffield 

West Riding

Yorkshire

Advert from the B H S Webpage on the Brewery

                                                                     Bitter Beer 

                                                Tuesday 10 Th November 1891 

                                                                Gyle No : 89

                       Original Gravity : 1.042.25 Racking Gravity 1.006.75 Final Gravity : 1.004

                                                       I  B  U  : 38          A  B  V  :  5.0 %  

                                                                            MALTS

Warminster Malt :                             53.5  %  Mild Ale Malt      = 1.985 Kg 

                                                          23.5  %  Plumage Archer    = 0.895 Kg

Crisp Malt :                                      17.75 %  Hana                     = 0.675 Kg

                                                           5.75 %  Scottish Ale Malt  = 0.220 Kg

                                                                        MASHING

                                                            USE A PALE ALE LIQUOR

                             Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE Mashing In ;

                                       ENSURE the Liquor is 1.75 " ABOVE the Plates / Filter Bed

                                                    MASH 2.25 Hours @ 66 c = 8.400 Litres

      At Taps , Slowly open the Mash Tun valve and return any cloudy / turbid 1 St runnings OVER ,

              Until the Wort is CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .

                                                          SPARGING  &  COLLECTION 

                      SPARGE @ 73 - 70 c At Clear Wort to Copper + 5 Minutes = 25.700 Litres 

          At a Gravity of 1.003 , STOP TAPS and Collect Wort in the Copper @ Collection , + Liquor 

                  to the Copper , Reducing the Copper Gravity to 1.030.75 ON 30.245 W/Litres

                                            THEN CONDENSE TO 1.031 ON 30.000 Wort Litres

                                                                        SUGARS

                                1.005.25 Glucose To 25.830 Wort Litres @ 1.033.25 = 0.445 Kg  

                                                                        COPPER

                                                             A 2:10 Boil ON HOPS

       1  St Hop Charge @ Let Off - 130 Minutes , then @ Let Off - 60 Mins , ADD the 2 Nd Hops 

          AT Let Off - 40 Minutes ON 19.970 Wort Litres @ 1.043 , ADD 5.860 Litres of LIQUOR;

                                Reducing the Copper Gravity to 1.033.25 , THEN ADD the Glucose  

                AT Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 15 Mins ;

                    THEN Re Circulate IN Copper for 10 - 15 Minutes BEFORE STANDING 1/2 Hour

                                                 THEN COOL A S A P to Pitching Heat                                                

                                                                           HOPS 

                                        1  St Hop Charge : To 30.000 Wort Litres @ 1.031

                                               3 IBU Brewer`s Gold @ 6.5 % a/a =    5 g

                                             12 IBU Goldings          @ 6     % a/a = 19 g

                                        2 Nd Hop Charge : To 22.255 Wort Litres @ 1.039

                                             4  IBU French Fuggles       @ 4.2 % a/a =   8 g

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

                                            15 IBU Goldings                  @ 6    % a/a = 18 g

                                     RACKING HOPS : 3 g Goldings , 5 g French Fuggles 

                                                                           YEAST

                                                  Pitch With 95 ml of a LIVE YEAST @ 15 c

                                                         To 23.000 Wort Litres IN F V 

                                                                  ATTENUATION

DAY    Hour    Heat    Gravity                                      REMARKS 

    1            P          15       1.042.5

    2            M        15.75  

                   E        16.5     1.037

    3            M        17.5     1.032.5

                   E        18.5     1.027

    4            M        20        1.019

                    E       21        1.015        CLEAR & COOL

               E    7      18.5     1.010        =  22.700 Wort Litres IN 2 Nd F V 

    5              E       16.5     1.008.25

    6              M      16        1.007

                    E 11  15        1.006.75

    7           M 11    14        1.006.75    RACK & FINE ON HOPS 

STAND : 2 Days @ 15 - 19 c THEN CELLAR 1 Month @ 10 c 

STILLAGE : Roll Well and Stillage 1 Week at 12 c - 10 c then FULLY VENT 

                       ALLOW 6 - 12 Hours before Q . C 

               

Cheers All and Happy Brewing ,

Edd