WM YOUNGER & Co : No 2 STOUT 1879

How Do All , 

It`s been a while since I posted a ` Session` strength Stout recipe , so here`s a beauty for you all to go at,

This time from the noted Edinburgh ( Abbey ) brewery of William Younger , from the June 1879 - 

June 1882  Brewing Book : Cat No WY 6 / 1 / 2 / 28 . 

Part of the internationally important Scottish Brewing Archive ; Held safe and cared for by the ever helpfull team at Glasgow University Special Collections & Archives .

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          Wm Younger & Co Ltd and their successors in title 

                   This Recipe for 30.000 Wort Litres to Copper @ 1.037 , 75 % Mash Efficiency 

William Younger & Co 

Abbey Brewery 

Cannongate 

Edinburgh

Scotland 

                                                        No 2 STOUT 

                                                    Friday 1 St August 1879

                                                            Brew No : 747

             Original Gravity : 1.052 Bottling Gravity : 1.010.5 Final Gravity : 1.008 

                                                    IBU : 28    A B V : 5.8 % 

                                                                 MALTS 

Crisp Malt : 

                    Hana Vienna                           @ 53.25 % =   2.610 Kg 

                    Chevalier                                @ 18.75 % =   0.920 Kg

French & Jupps :

                    Brown Malt                             @ 21     % =   1.152 Kg

                    Black Malt                               @   7     % =   0.323 Kg 

                                   MASHING , SPARGING & COLLECTION

Use an Edinburgh / LIGHTLY BURTONISED LIQUOR  and thoroughly Pre Warm the Mash Tun ,

To 90 c - 10 Minutes BEFORE Mashing In , ENSURING the Liquor is 1.5 " ABOVE the Plates .

                              1  St Mash Heat :        0 - + 120 Minutes @ 63 c = 9.675 Litres

                              2 Nd Mash Heat :+ 120 - + 160 Minutes @ 65 c = 6.350 Litres

                              3 Rd Mash Heat : +160 - + 190 Minutes  @ 68 c = 2.750 Litres 

At Taps ( 190 Minutes ) , Slowly open the Mash Tun valve and return OVER the mash any turbid or Cloudy 1 St runnings until the Wort is Consistently clear & bright , ONLY THEN allow to the Copper .

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 71 c = 18.050 Litres ; 

                               At a gravity of 1.004, STOP TAPS and collect Wort in the Copper . 

COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.036.75 ,

THEN CONDENSE to 1.037 ON 30.000 Wort Litres IN COPPER , Remove any scum or detritus floating on the Wort surface BEFORE starting the Boil Clock @ 1.037 on 30.000 W/Litres .

             

                                                             COPPER

A 2 : 20 Boil ON HOPS ( 140 Minutes ) , 1 St Hop Charge at Let Off - 140 Mins then after a further 50 Minutes @ Let Off - 90 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 30 ,

ADD the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings ;

Then at Let Off , STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

                                                               HOPS 

                                   1 St Hop Charge : To 30.000 Wort Litres @ 1.037 

                                                   4 IBU OLD Cluster @ 4   % a/a =    9 g 

                                                   6 IBU Saazer           @ 3.5 % a/a = 16 g

                                      2 Nd Hop Charge : To 25.945 Wort Litres @ 1.042 

                                                   4 IBU Cluster           @ 6.5 % a/a =   5 g 

                                                   4 IBU Saazer            @ 3.5 % a/a = 10 g

                                      3 Rd Hop Charge : To 22.365 Wort Litres @ 1.048 

                                                   3 IBU Saazer            @ 3.5 % a/a =   6 g 

                                                   6 IBU Spalt Select    @ 3.5 % a/a = 13 g

                                                                YEAST 

                                       Pitch with 100 g Weight of a LIVE YEAST @ 15.5 c 

                                                       ATTENUATION

DAY   Hour   Heat  Gravity                                  REMARKS 

    1          P       15.5      1.052

    2          M      16.5      1.050   Drop to a 2 Nd F . V = 20.150 Wort Litres in 2 Nd F V .

                E       18.5      1.043

    3      M 11     21         1.035         

           E   2    20.5     1.032

    4        M     20.5     1.026   COOL 

              E      19        1.021

    5        M     18.5     1.018

              E      16.5     1.016.5

    6        M     14.5     1.016

              E      14        1.016

    7        M     13.5     1.016

    8        M     13        1.016   SEND To the Conditioning Vessel = 19.750 BEER Litres.

  STAND / STILLAGE C . V  @ 13 c FOR 1 WEEK then COOL to 8 c and at 1.011.25 , 

                             VENT C V then allow to 13 c OVER + 12 - 24 Hours .

BOTTLING : After Venting the C . V @ 1.011.25 , ALLOW + 24 Hours 

                       BEFORE BOTTLING BRIGHT & CLEAR @ 1.010.75 - 1.010.5  

STAND : 1 WEEK AT 13 - 15 c 

CELLAR : 3 Months @ 8 c then 2 Weeks at 10 - 12 c BEFORE Q . C .

Cheers All and Happy Brewing ,

Edd 

DUDGEON & Co : No 3 ALE ( LONDON ) 1871

How Do All , 

Following on from Friday`s 1871 XX Ale from Dudgeon & Co , from the Brewing Book of  Wm J Clark,

deposited with the gradely folks at Glasgow University Special Collections & Archives as part of the Bellhaven collection from the  internationally important Scottish Brewing Archive ,

 Cat No B 6 / 1 / 1 / 1 .

This No 3 Ale was brewed for the London market , It`s Original Gravity remains at 1.078 as per the other 1871 Brewings of  a No 3 Ale , with the Domestic and Export Market versions being higher in IBU rating at 62 IBU as opposed to this beer which has a calculated IBU of 54 . 

The other substantial difference between brewings of No 3  being the Collection gravity of Wort to Copper on both Export & Domestic @ 1.068 ; The other easily discernable difference is the Final Gravities of other market versions at 1.020 ( Domestic ) and a final Gravity of 1.017 for the Export version . 

This recipe C Edd Mather 2023 

                        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                                  Dudgeon & Co and their successors in title 

Dudgeon & Co 

The Brewery 

Brewery Lane 

Belhaven

Brewery Photo Courtesy of the Brewery Website  

                                                                    No 3 ALE

                                                             ( LONDON ) 

               Original Gravity : 1.078 Racking Gravity : 1.025 Final Gravity : 1.022 

                                                    I B U : 54    A B V : 7.5 % 

                                                              MALTS 

Crafty Maltsters : 

                            Scottish Annat           @ 72.25 % = 6.150 Kg

Crisp Malt : 

                            Scottish Ale Malt       @ 27.75 % = 2.375 Kg 

                                 MASHING , SPARGING & COLLECTION 

             Use a Pale Ale brewing Liquor and thoroughly Pre Warm the Mash Tun to 90 c

           Ensuring the Liquor is 1.5 " ABOVE the Plates - 10 Minutes BEFORE mashing in .

                                     1   St Mash Heat : 66 c At 0 - + 30 Minutes : 20.560 Litres

                              2 Nd Mash Heat : 69 c At + 30 - + 120 Minutes : 13.510 Litres 

At 120 Minutes , slowly open the Mash Tun Valve and return OVER the Mash until Bright & Clear ,

Then once consistently Bright & Clear , send to the Copper .

SPARGING : At Clear Wort to the Copper + 10 - 15 Minutes , SPARGE @ 72 c = 31.415 Litres 

then at a Gravity of 1.007 , STOP TAPS and Collect Wort in the Copper . 

COLLECTION : At Collection , ADD Liquor to the Copper reducing the Gravity to 1.065.75 ,

THEN Condense to a Gravity of 1.066 ON 29.500 Wort Litres .

After condensing to 1.066 ; Remove any scum or detritus floating on the Wort surface BEFORE the 

1 St Hop Charge @ Let Off - 135 .

                                                                COPPER

A 2 1/4 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 135 , then at Let Off - 70 Minutes ,

ADD the 2 Nd Hop Charge . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/2 Hour,

                                        BEFORE COOLING A S A P to Pitching Heat .

                                                                           HOPS

                                      1 St Hop Charge : To 29.500 Wort Litres @ 1.066 

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

                                    2 Nd Hop Charge : To 27.935 Wort Litres @ 1.069.5 

                                       30 IBU East Kent Goldings @ 6.5 % a/a = 51 g 

                                    3 Rd Hop Charge : To 26.125 Wort Litres @ 1.074 

                                          5 IBU Brewer`s Gold @ 6.5 % a/a  = 8.5 g

                                          3 IBU Fuggles             @ 5.5 % a/a = 6    g

                                                                        YEAST

                                         Pitch with 120 g Weight of a Live YEAST @ 14 c  

                                                     To 23.900 Wort Litres @ 1.078  

                                                                 ATTENUATION

DAY   Hour   Heat   Gravity                                 REMARKS 

    1          P          14      1.078

    2          M        17.25  1.075       

                E         18.5    1.070

    3          M        19       1.066

                E         19.5    1.060

    4          M        20.5    1.055

                E         21.5    1.047

    5          M        24       1.041

                E         23.5    1.037   Send to a CONDITIONING VESSEL AND COOL TO 16 c 

    6          M        16       1.032

                E         16       1.031.25  COOL TO 13 c 

    7          M        13       1.031       MATURE IN C . V @ 12 - 13 c UNTIL @ 1.022.25 .

At 1.022.25 ; FULLY VENT C . V and @ 1.022 @ 13 c , RACK TO DRAUGHT CONTAINER .

STAND : 1 Week at 13 c .

CELLAR : 3 Months at 6 - 8 c THEN ADD FININGS and Roll Well .

STILLAGE : 2 Weeks at 10 c THEN FULLY VENT and allow 12 - 24 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

DUDGEON & CO : X X 1871

 How Do All , 

Here`s another tasty X X recipe for you all to try out , this time from the brewery of Dudgeon & Co at Bellhaven which still brews today as Bellhaven Brewery. As with previous Dudgeon & Co recipies, this one is from The Private Brewing Book of William J Clark 1871 - 1883  Cat No B 6 / 1 / 1 / 1 : Deposited as part of The Scottish Brewing Archive with the helpfull team at Glasgow University Special Collections & Archives on Thurso St in Glasgow .

   Sadly this is the only known surviving Pre Great War record of brewings from Dudgeon & Co at the Belhaven Brewery , and one of only two survivors pre 1914 from a brewery outside the Edinburgh and Glasgow  areas ; the other record which is a brewer`s notebook contains details of brewing at  Meiklejohn`s Brewery in  Alloa in the late 19 Th century ( See blog recipe for Meiklejohn`s Pale Ale ) 

If any readers know of other historic Scottish brewing records in private collections with a date range from the earliest commercial brewers to around 1930 and are able to allow or facilitate access , 

I`d be delighted to discuss access conditions etc . If you`re able to assist , please leave a comment below or get in touch with me directly through the Contact Box on the main blog page . 

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                               Dudgeon & Co and their successors in title 

                THIS RECIPE FOR 29.500 Wort Litres to Copper @ 1.052 , 75 % Mash Efficiency 

Dudgeon & Co 

The Brewery

Brewery Lane 

Belhaven

Photo of the brewery Courtesy of the Brewery`s Website 

                                                                        X  X 

                                                    Wednesday 4 Th October 1871 

              Original Gravity : 1.064 Racking Gravity : 1.020 Final Gravity : 1.017 

                                               IBU : 46          A B V : 5.25 % 

                                                                      MALTS 

Crafty Maltsters :

                             Scottish Annat                    @  58.5 % = 3.925 Kg

                             Pop`s Pale Ale @ 6.5 ebc   @  41.5 % = 2.800 Kg 

                                          MASHING , SPARGING & COLLECTION 

                Use a Pale Ale type brewing liquor and thoroughly Pre Warm the Mash Tun to 90 c ;

                    ENSURING the Liquor is 1.5 " ABOVE the Plates - 10 BEFORE Mashing In .

                                      1 St   Mash Heat : 66 c At      0 - +   60 Mins = 16.250 Litres 

                                      2 Nd Mash Heat : 69 c At + 60 - + 120 Mins = 10.660 Litres

At 120 Minutes , Slowly open the mash tun valve and return OVER THE MASH any turbid or cloudy  

1 St runnings until CONSISTENTLY Clear & Bright for 5 Minutes , ONLY THEN send to Copper .

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 74 c = 28.580 Litres then at a runnings Gravity of 1.005.5 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.051.75 ,

THEN CONDENSE TO 1.052 ON 29.500 Wort Litres in the Copper ; Taking care to remove any Scum or Detritus floating on the Wort surface BEFORE starting the Boil Clock ( 90 Minutes ) .

                                                                       COPPER 

A 90 Minutes boil ON HOPS : 1 St Hop Charge @ Let Off - 90 Minutes then @ Let Off - 70 Mins ,

ADD the 2 Nd Hop Charge . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes and then Re Circilate the Wort in the Copper for 5 Minutes and then STAND for a further 1/2 Hour .

                                                  THEN COOL A S A P to Pitching Heat .

                                                                          HOPS 

                                 1   St Hop Charge : To 29.500 Wort Litres to Copper @ 1.052 

                                                10 IBU  OLD CLUSTER @ 5 % a/a = 20 g 

                                  2 Nd Hop Charge : To 28.080 Wort Litres in Copper @ 1.054.5 

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

                                  3 Rd Hop Charge : To 24.730 Wort Litres in Copper @ 1.061 

                                                     26 IBU Goldings @ 6 % a/a = 40 g 

                                                                       YEAST 

                              Pitch with 120 g Weight of a LIVE YEAST ; Edinburgh Type @ 16 c

                                                     TO 23.510 Wort Litres @ 1.064  

                                                               ATTENUATION

DAY   Hour   Heat   Gravity                       REMARKS 

   1           P          16      1.064

   2           M        17.5    1.062

                E         18       1.060

   3           M        18.5    1.055  DOUBLE ROUSE ( 4 Hrs apart ) 

                E         19.5    1.042

   4           M        20       1.037

                E         21.5    1.032  Send to 2 Nd F . V = 23.210 Wort Litres IN VESSEL ( Approx)

   5           M        19       1.026

                E         16       1.022

   6           M        13       1.020.5 

                E         13       1.020

  7            E         13       1.020

   8            M       12.5    1.020  RACK  To Draught Container = 22.650 BEER Litres (APPROX)

STAND : 3 WEEKS @ 12 c

CELLAR : 6 - 8 c FOR 3 Months MINIMUM then ADD Finings and Roll Well

                   2 Nd Stand : After ADDING Finings , STAND 2 Weeks @ 12 c .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

AMSDELL BREWING & MALTING CO : SCOTCH 1900

How Do All ,

Here`s a tasty recipe for a historic U S Scotch Ale from the Albany brewery of the Amsdell Brewing & Malting Co ; It`s taken from the 1900 - 1901 Brewing Book , Part of the collections of the world renowned Albany Institute of History & Art ; Catalogue No : MS BND 00019 .

I must also thank fellow Brewing Historian Craig Gravina who kindly sent me photos of the 1900 - 1901 and 1904 - 1905 Brewing Books . 

This recipe C Edd Matherv 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO                                                The Amsdell Brewing & Malting Company and their successors in title 

               This recipe is for 28.585 Wort Litres to the Copper @ 1.060.5 , 75 % Mash Efficiency                                                            Mash Tun Yield : 24.295 Wort Litres @ 1.060.5                                                                                                        Liquor Addition :   4.290 Litres 

Amsdell Brewing & Malting Co

Jay , Dove & Lancaster Streets 

Albany

New York 

Brewery Advertisement Photo from : Brookston Beer Bulletin Blog

                                                                     SCOTCH 

                                                        Friday 7 Th December 1900 

                                                               Brew No : 91 XXX 

                         Original Gravity : 1.065 Racking Gravity : 1.021 Final Gravity : 1.018

                                                        I B U : 30          A B V : 6 %  

                                                        MALTS   &   ADJUNCTS 

Warminster Malt :

                               Plumage Archer 72.2 %  = 4.630 Kg 

FLAKED MAIZE                             27.8 % = 1.755 Kg 

OAT HULLS @ +++ 5 % = 0.320 Kg 

                                            MASHING , SPARGING & COLLECTION 

          Use a Pale Ale Liquor and Pre Warm the Mash Tun to 90 c - 10 Minutes before Mashing In ,

                                       ENSURING the Liquor is 1.5 " ABOVE the Plates 

                                    1 St   Mash Heat : 68 c At      0 - + 30 Mins = 30.175 Litres 

                                    2 Nd Mash Heat : 71 c At + 30 - + 60 Mins = 13.410 Litres 

At + 60 Minutes , Clear Wort by return OVER MASH until Clear & Bright , then only Cast To Copper.

SPARGE : At Clear Wort to Copper + 15 Minutes , 10.060 Litres @ 76 c and at a Gravity of 1.006, 

stop taps and Collect Wort in the Copper .

COLLECTION : At Collection from the Mash Tun ; ADD Liquor to reduce the Copper Gravity to                                       1.059.75 , THEN CONDENSE to 24.295 Wort Litres in the Copper @ 1.060 ;

ADD 4.290 Litres of LIQUOR , Reducing the Wort Gravity to 1.051 ON 28.585 Wort Litres .

At 1.051 on 28.585 Wort Litres IN COPPER , ADD 1.009.5 Invert Glucose and START BOIL CLOCK.

NB : Remove any scum or detritus floating on the Wort Surface BEFORE Starting the BOIL CLOCK.

                                                                   SUGARS 

                                       1.009.5 Glucose ( Invert ) @ 14.62 % = 0.890 Kg 

                                                                   COPPER 

                                                        A 1 Hour boil ON HOPS 

                                  1 St Hop Charge to the Copper  @ Let Off - 60 Minutes 

                                  2 Nd Hop Charge to the Copper @ Let Off - 20 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND the Copper 1/2 Hour then 

                                                   COOL A S A P to Pitching Heat .

                                                                      HOPS  

                                1 St Hop Charge : To 28.585 Wort Litres in Copper @ 1.060.5 

                                               14 IBU Goldings @ 6    % a/a = 25 g 

                                               14 IBU Saazer     @ 3.5 % a/a = 42 g 

                                2 Nd Hop Charge : To 26.905 Wort Litres in Copper @ 1.063 

                                         2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 6 g 

                                                                     YEAST 

                                       Pitch with 30 g Weight of a LIVE YEAST @ 16 c 

                                                   To 26.050 Wort Litres @ 1.065 

                                                              ATTENUATION

DAY  Hour  Heat  Gravity                              REMARKS 

    1         P        16      1.065

    2       M        16.5   1.062 Drop to 2 Nd F . V = 25.700 Wort Litres IN VESSEL 

             E         17.5   1.054

    3       M        20      1.045

             E         19.5   1.036

    4       M        19      1.031

             E         19      1.027

    5       M        18.5   1.022

             E         16.5   1.021

    6       E         15      1.021

    7       M        13.5   1.021   Rack to DRAUGHT Vessel 

STAND : 1 Week @ 13 c 

CELLAR : 2 Months @ 8 c then ADD Finings and Roll Well .

STILLAGE : 2 Weeks @ 10 - 12 c THEN FULLY VENT and allow + 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

J & R TENNENT : £ 3 ALE " FOR DICKSON " 1830

How Do All ,

Here`s another superb historic Scottish beer for you all to try out ;

 It`s one of a number of brewings in the 1830 - 1831 Brewing Book T  6 1 / 1 / 1  that are specifically labelled " For Dickson " , who was presumably a fellow Glasgow trader ; Or possibly a Merchant based in the West Indies who knew and liked the quality of Wellpark`s offerings .

As the mashing proceedures and specific Hops Varietals used aren`t recorded in this volume , 

merely the gross weights used , I`ve based the recipe on my interpretation of period practice and ingredients useage .

This Brewing Book forms part of the Tennent`s Archive in the internationally important Scottish Brewing Archive, Cared for by the good folks at Glasgow University Archives & Special Collections on Thurso St .

This recipe C Edd Mather 2023 

                        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                               J & R Tennent and their successors in title

                This recipe for 29.500 Wort Litres to Copper @ 1.048.5 ; 75 % Mash Efficiency 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland

Lithograph of the brewery Courtesy of Tennent Caledonian Breweries 

                                                       THREE POUND ALE 

                                                              " For Dickson "

                                                     Tuesday 19 Th October 1830 

                 Original Gravity : 1.065 Racking Gravity : 1.008.5 Final Gravity : 1.005 

                                                     I B U : 24           A B V : 7 % 

                                                                  MALTS 

Crafty Maltsters :

                             Scottish Annat @ 80 % = 5.000 Kg 

                             Pop`s Pale Ale @ 20 % = 1.260 Kg 

                                        MASHING , SPARGING & COLLECTION 

            Use a SOFT brewing Liquor and thoroughly pre warm the Mash Tun to 90 c - 10 Mins 

                          BEFORE Mashing In ; ENSURING the Liquor is 1.5 " ABOVE the Plates 

                                         1 St  Mash Heat : 66 c @         0 - + 120 Mins = 15.560 Litres 

                                         2 Nd Mash Heat : 68 c @ + 120 - + 150 Mins =   8.230 Litres

                                         3 Rd Mash Heat : 70 c @ + 150 - + 180 Mins =   4.290 Litres 

At Taps ( 180 Mins ) , Slowly open the Mash Tun valve and return any Cloudy / Turbid 1 St Runnings 

                             OVER THE MASH , UNTIL CONSISTENTLY CLEAR & BRIGHT  

Once Wort clarity is achieved for 5 Minutes ; ONLY THEN ALLOW TO THE COPPER .

SPARGING : At Clear Wort to the Copper + 10 - 15 Minutes AT 72 c = 25.0 Litres ;  at a runnings Gravity of 1.005 , STOP TAPS and Collect the Wort in Copper .

COLLECTION : At Collection , ADD LIQUOR to the Copper , reducing the Gravity to 1.048.25 ;

      THEN CONDENSE TO 29.500 Wort Litres in Copper @ 1.048.5 and Start the BOIL CLOCK .

                                                                     COPPER 

  A 2 1/2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 150 Minutes , then AT Let Off - 60 Minutes ,

ADD the 2 Nd Hop Charge and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

 At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/2 Hour ;

                                    BEFORE COOLING TO PITCHING HEAT A S A P 

                                                                       HOPS 

                                             1 St Hop Charge : To 29.500 Wort Litres @ 1.048.5

 

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

                                        2 IBU Saazer                                      @ 3.5 % a/a = 6 g

                                        2 IBU Hallertau Heresbrucker            @ 3.5 % a/a = 6 g

                                              2 Nd Hop Charge : To 23.720 Wort Litres @ 1.058 

 

                                         5 IBU Goldings                                  @ 6     % a/a = 7    g

                                         3 IBU Saazer                                      @ 3.5 % a/a = 7.5 g 

                                         2 IBU Hallertau Heresbrucker            @ 3.5 % a/a = 5 g

                                              3 Rd Hop Charge : To 22.490 Wort Litres @ 1.061 

                                         2 IBU Goldings                       @ 6    % a/a = 3 g 

                                         2 IBU Saazer                           @ 3.5 % a/a = 5 g

                                         2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5 g 

                                                                            YEAST 

                                                Pitch 100 g Weight of a LIVE YEAST @ 15 c 

                                                          To 21.015 Wort Litres @ 1.065 

                                                                   ATTENUATION

DAY  Hour  Heat  Gravity                                       REMARKS 

   1          P        15       1.065

   2         M        16.5    1.063

               E        18.5    1.056   

   3         M        19.5    1.048    DROP TO 2 Nd F V 

               E        20       1.040    19.700 Wort Litres IN 2 Nd F V 

   4         M        19       1.036

               E        20       1.028

   5         M        18       1.022

               E        18       1.016 

   6         M        17       1.012

               E        15.5    1.010

   7         M        14       1.009

               E        13.5    1.008.75

   8          E        13.5    1.008.5

   9          E         13      1.008.5    RACK TO DRAUGHT VESSEL Approx : 19.300 Beer Litres 

STAND : 2 WEEKS @ 12 c 

CELLAR : 3 Months @ 6 - 8 c THEN ADD FININGS and Roll Well ;

                   After Finings are added , STAND 1 Week @ 10 - 12 c BEFORE STILLAGING VESSEL .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

FREDERICK BAILEY & CO : PALE X X 1881

 How Do All ,

Here`s a X X Ale from Frederick Bailey & Co`s Star Brewery in Cambridge for you all to try out ;

 The malt number or type is , regrettably just given as a Quarters used weight ulike those brings of other beers in the latter pages of this book which are given by the variety of malts and , Quarters used ;

EG : X X X 25 Th October 1886 :  Gyle No 36 1.067.25 - 1.012 Final Gravity : 7 % ABV , 36 IBU 

        11 Qrs No 6   @ 50     %       6 Qtrs Sugar @ 1.012.5 = 18.59 % 

          8 Qrs No 3   @ 36.5  %

          3 Qrs No 4   @ 13.5  %  

I hope that you all enjoy the recipe , It`s also one with only 3 specific mentions of it being produced throughout the 1881 - 1889 period covered by the source, The Private Brewing Book of H H Tebbutt 1881 - 1889 , deposited with the helpfull team at Cambridgeshire Archives along with other records  

( Financial & General Ledgers ) from the 1870`s as an Un Catalogued Accession .

I`m also greatly obliged to the team at Greene King Ltd for sponsoring the reprographics costs ;

Cheers guys 🍻 I really appreciate your assistance with my research .

The Malts used in the recipe are ones I`ve chosen to replicate the flavours and colours used by malts used in the period covered by the book .

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                      Frederick Bailey & Co and their successors in title .

                  This recipe for 24.250 Wort Litres to Copper @ 1.048.5 ; 75 % Mash Efficiency 

Frederick Bailey & Co 

The Star Brewery

Newmarket Road 

Cambridge

                                           PALE  X X 

                                          Gyle No : 19

                                  Monday 17 Th October 1881 

           Original Gravity : 1.052.75 Racking Gravity : 1.011.25 Final Gravity : 1.008 

                                                 I B U : 36          A B V : 6  %

                                                              MALTS 

Crisp Malt : 

                    Chevalier                                  50   %  = 2.600 Kg

                    Hana                                         15   %  = 0.775 Kg 

Simpson`s Malt :

                    Best Pale Ale                            35    % = 1.810 Kg 

                                                                    MASHING 

      Use a Pale Ale liquor , and Thoroughly pre warm the mash tun @ 90 c - 10 Minutes BEFORE 

                          Mashing In ; ENSURING that the Liquor is 1.5 " ABOVE the Plates .

                          1 St   Mash Heat : 65 c @ 0 - + 135 Mins                       = 11.150 Litres 

                          2 Nd Mash Heat : 67 c  @      + 135 Mins - +  165 Mins =  8.140 Litres

                          3 Rd Mash Heat : 70 c   @      + 165 Mins - + 195 Mins =  5.060 Litres 

At + 195 Minutes , slowly open the Mash Tun valve and return any Turbid / Cloudy 1 St Runnings ;

                    UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then Cast to Copper . 

                                                           SPARGING

Sparge at Clear Wort to Copper + 10 Minutes @ 77 c = 20.050 Litres , then 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 1.048.25 , 

                       THEN CONDENSE TO 1.048.5 ON 24.250 Wort Litres in the Copper .

 

                                                            SUGARS

                                   1.012.5  No 1 Invert Sugar @ 13.28 % = 0.655 Kg 

                                                                    COPPER

                                   A 2 Hour boil ON HOPS : 1 St Hop Charge @ Let Off - 120  .

At Let Off - 65 Minutes @ 1.054.5 on 21.425 Wort Litres ADD 8.325 Litres of Liquor ;

Reducing the Gravity to 1.039.25 ON 29.590 Wort Litres , THEN ADD the No 1 Invert Sugar .

At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the 

Copper Finings and at Let Off ; STAND 30 Minutes before COOLING A S A P to Pitching Heat .

                                                              HOPS 

                         1 St Hop Charge : To 24.250 Wort Litres @ 1.048.5

                                     15 IBU Fuggles or Sussex @ 5.5 % a/a  = 22 g 

                        2 Nd Hop Charge : To 29.590 Wort Litres @ 1.046.5 

                                                    13 IBU Goldings @ 6 % a/a = 21 g  

                                                                   YEAST

                                     Pitch with 120 g Weight LIVE YEAST @ 18 c 

                                            To : 25.610 Wort Litres @ 18 c  

                                                           ATTENUATION

DAY   Hour  Heat    Gravity                         REMARKS 

    1           P       18       1.052.75

    2          M    22.25     1.050

                E        24       1.034

    3          M       25       1.026.5

                E        20       1.022

    4          M       18       1.018

                E        16       1.015

    5          M       16       1.013

                E        15.5    1.012

    7          M       15       1.011.5

                E        14.5    1.011.25

    8       NOON  13.5    1.011.25      RACK AND FINE to DRAUGHT VESSEL 

STAND : 1 Week @ 13 c 

CELLAR : 1.5 Months @ 8 - 10 c 

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow + 12 Hours before Q . C 

Cheers All and Happy Brewing 

Edd