Friday 13 January 2023

Wm DARLEY & CO : STOUT PORTER 1881

 How Do All , 

Thanks to the assistance of the very helpfull team at Doncaster Archives , I`m happy to be able to bring you my version of the earliest known Darley`s of Thorne beer ; One simply labelled as S.P in the  1881 - 1890  Brewing Book @ DY / DAR / 2 ; An appelation I`ve interpreted as being either a Stock or , 
a Stout Porter ; with ( IMO ) only the relatively low Original Gravity precluding the former Type of Beer . 
                                                  Wm Darley & Co ,  A Brief History 
The brewery has it`s origins in the small brewery estabished by the Whitfield family on the
 King St Site , which was also probably the site of Charles Darley`s ( father of Wm Marsdin Darley ) brewery which was certainly in operation by 1837   1 ) . 
The brewery to which this Brewing Book`s origins lie was , founded by William Marsdin Darley in the mid 19 Th Century ; certainly by 1850 when a Mr Acaster was recorded as buying 9 Gallons of beer from Mr Darley ( 1 )   , and by the early 1860`s the plant &c were worth  
£ 1,000  and 4/-  (  Approx £ 99 , 637.53 in 2022-23 Values ) ( 2 ) 

The brewery continued to prosper under the stewardship of the founder when by 1879 he was joined by C . W Darley who took over the running of the firm in 1892 when the founder died at the age of 65 . His son who had no doubt been thoroughly educated in the Brewing Trade, saw the virtues of limited expansion as, by 1903 the noted Brewery Architect Wm Bradford`s design for the ` New ` brewery was completed and the vista of that part of King Street changed to the view on offer today . 
C W Darley died in 1926 , with the brewery being then run by Mr C F Darley
( Who was also a Maltster at Milnthorp`s of  Barnby Dun ) & Mr Thomas Bladworth Darley  , 
who continued to manage the affairs of the brewery after his brother`s death in late 1933 .
The company continued to independently brew it`s renowned ales throughout the intervening 75 Years since the New brewery`s commision in 1903, Until 1978 when the brewery was bought by it`s North Eastern neighbours ; Vaux of Sunderland who continued brewing at Thorne until September 1986 when the brewery sadly closed .

 I hope that you all enjoy the recipe, though it`s the last of the current regular Stout / Porter series 

This recipe C Edd Mather 2023 

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 
                                   William Darley & Co Ltd and their successors in title 
                                 
                           This recipe for 28.500 Wort Litres @ 1.052 , 75 % Mash Efficiency 

William Darley & Co 
The Brewery
King St 
Thorne 
Nr Doncaster 
West Riding 
Yorkshire 
Photo of the brewery from the Brewery History Society Page on Darley`s 

                                                STOUT  PORTER 
                                                                   Brew No : 66 
                                                      Saturday 22 Nd October 1881 
                    Original Garvity : 1.058 Bottling Gravity : 1.018.75 Final Gravity : 1.016 
                                                      I B U : 35           A B V : 5.5 %

                                                                       MALTS 
Crisp Malt  :
                   Chevalier                        @ 30.75 % = 2.015 Kg 
                   Hana Vienna                   @ 30.75 % = 2.010 Kg
Warminster Malt :
                              Plumage Archer   @ 30.75 % = 2.005 Kg 
French & Jupps :
                             Black Malt             @  4.5   % = 0.330 Kg 
                             Brown Malt            @  3.25 % = 0.240 Kg 

                                                                     MASHING 
Use a Stout / Porter Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE M/ In 
                         ENSURING that the Liquor is AT LEAST 1.5 " ABOVE the Plates 
                                      1 St   Mash Heat : 65 c AT       0 - +   60 Mins = 15.320 Litres 
                                      2 Nd  Mash Haet : 68 c AT + 60 - + 135 Mins = 15.310 Litres 
At + 135 Minutes , Slowly open the Mash Tun valve and return OVER THE MASH any Cloudy 1 St 
Runnings ; UNTIL CONSISTENTLY CLEAR & BRIGHT , then send to the Copper .

                                                                     SPARGING 
Sparge @ Clear Wort to the Copper + 15 Minutes @ 72 c = 20.700 Litres , AT 1.005.5 , STOP TAPS 
And COLLECT WORT in the Copper .
COLLECTION : At Collection , ADD LIQUOR to reduce the Gravity to 1.051.75 ;
                       THEN CONDENSE TO 28.500 Wort Litres in the Copper @ 1.052 .

                                                                       COPPER
A 2  1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 150 then @ Let Off - 90 Mins ,
ADD the 2 Nd Hop Charge . At Let Off - 60 Minutes , ON 23.905 Wort Litres in Copper @ 1.061 ,
ADD 4.690 Litres of Liquor , REDUCING the Copper Gravity to 1.051 ON 28.595 Wort Litres .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off -12 Minutes . ADD the Copper Finings then at Let Off ( 150 Minutes ) , STAND the Copper 1/2 Hour then COOL A S A P .

                                                                          HOPS  
                                         1 St Hop Charge : To 28.500 Wort Litres @ 1.052 
                                                    15 IBU Saazer @ 3.5 % a/a = 42 g 

                                        2 Nd Hop Charge : To 25.210 Wort Litres @ 1.058 
                                                    13 IBU Sussex @ 5.5 % a/a = 31 g 

                                        3 Rd Hop Charge : To 26.630 Wort Litres @ 1.054.5 
                                                      7 IBU Goldings @ 6 % a/a = 11 g 

                                                                 YEAST 
            Pitch with 240 g Weight of a LIVE YEAST @ 15 c TO 24.920 Wort Litres @ 1.058 
                                Strain Reccomendation : Yorkshire Square type strain 

                                                            ATTENUATION 
DAY   Hour   Heat   Gravity                             REMARKS
    1         P          15       1.058  
    2        M         16.5     1.054
               E         18        1.050           DROP TO 2 Nd F V 
    3        M         19.5     1.043          24.400 Wort Litres to 2 Nd F V 
               E         21        1.037    COOL TO 14 c + 48 Hours 
    4        M         20        1.031
               E         16        1.028
    5        M         14.5     1.027
               E         14        1.026.25
    6         M        13.5     1.026
               E         13.5     1.026
    7         M        13.5     1.026       SEND TO Conditioning Vessel =   24.000 BEER LITRES 

STAND : 1 Week at 12 - 13 c 

CELLAR & STILLAGE : At 6 - 8 c UNTIL @ 1.019.5 THEN FULLY VENT 
                                           After VENTING , allow to 13 - 14 c 

BOTTLING : CLEAR & BRIGHT @ 13 - 15 c @ 1.018.75 

STAND : 1 Month @ 10 - 12 c 

CELLAR : 3 Months @ 10 c  then 1 WEEK @ 12 c 

              Stand 1 Week after completion of Cellaring period @ 12 c BEFORE Q . C 
Cheers All and Happy Brewing ,

Edd 

PS : I know the Plumeage Archer wasn`t introduced until the 20 Th century however , 
Ive designed this Malt Grist to better replicate the flavours and mouthfeel of those used in the period where a direct substitute isn`t possible E G : Goldthorpe  etc .


SOURCES
( 1 )  historyofthorne.com 
 ( 2 ) From Trade Directory Entries & the Brewery History Society Website 
 ( 3 ) Bank of England Pre Decimal Online Calculator & MoneySorter.co.uk 

No comments:

Post a Comment