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
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