J T JENJINS & Co : FAMILY MILD 1898

 How Do All ,

Today`s recipe comes from a brewer`s notebook which details some of his work at various breweries from the late 19 Th Century to 1945 ; Includine the feature of today`s recipe and others such as Allsopp`s own brewery at Burton in 1942 and the Falcon Brewery , Isle of Man ( Okell`s ) in 1945 ; Also featured are costings for various brews at Wm Binnie`s family brewery , Mark Binnie & Co .

The Notebook of Wm Binnie 1898 - 1945 @ BH 6 / 1 / 1 / 2 forms part of the internationally important Scottish Brewing Archive,cared for by the ever helpful and friendly team at The University of Glasgow, 

Special Collections & Archives on Thurso St who, were of inestimable help on my most recent visit . 

This , a superb recipe for a Family Mild from the Imperial Brewery in Hereford whilst it was under the ownership of J T Jenkins & Co of  Church St , Tredegar in Monmouthshire ( Until late February / Early March 1899),when the Imperial Brewery was purchased by Samuel Allsopp & Sons of Burton on Trent 

" Who have purchased the brewery and intend to sell off all plant " Source : Notebook of Wm Binnie , with Allsopp`s involvement at Hereford continuing until 1902 

( Brewery History Society page on Hereford & Tredegar Breweries Ltd ) 

J & T Jenkins would merge with a local businessman George Edwards in 1899, to form the more well known occupants of the Bewell St site , The Hereford & Tredegar Breweries Ltd who themselves would be taken over by the Cheltenham Original Brewery Co Ltd in 1945 ; with brewing ceasing at Hereford in 1960 .

I hope that you all enjoy the recipe , Sadly it`s the closest I`ve yet been to a historic brewing record from a Welsh brewery .So if you`re able to assist with my research into the beery history of Wales please get in touch, I`d love to hear from you .

This recipe C Edd Mather 2023 

                      This recipe for 27.250 Wort Litres to Copper @ 1.034 , 80 % Mash Efficiency 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                            J T Jenkins & Co and their successors in title 

J T Jenkins & Co 

Imperial Brewery

Bewell St 

Hereford 

 

Photo of the brewery Ca 1890 from the B H S Webpage
on Hereford & Tredegar Breweries Ltd 

                                                                 FAMILY MILD 

                                                                     Brew No : 2 

                                                      Wednesday 9 Th November 1898

                       Original Gravity : 1.043 Racking Gravity : 1.010 Final Gravity : 1.007 

                                                       I B U : 28               A B V : 4.7 % 

                                                                        MALTS

U K & Ireland 

Warminster Malt :      32 % Plumage Archer = 1.225 Kg 

                                   34 % Mild Ale             = 1.300 Kg

Crisp Malt           :      34 % Hana Vienna      = 1.305 Kg

Australia 

Voyager Craft Malt    32 % Pale Schooner     = 1.220 Kg

                                   34 % Veloria Vienna     = 1.295 Kg 

Barrett - Burston :      34 % Vic Ale Malt        = 1.295 Kg 

                                                 MASHING , SPARGING & COLLECTION 

                                                                 Use a Mild / Soft Liquor 

                               Thoroughly pre warm the mash tun to 90 c - 10 BEFORE mashing in . 

                                       ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed .

                                           1   St Mash Heat : 64 c      0 - +   60 Mins = 10.300 Litres 

                                           2 Nd Mash Heat : 67 c + 60 - + 120 Mins =   2.500 Litres 

At 120 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ,

OVER THE MASH until CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .

SPARGE : At Clear Wort to Copper + 10 Mins @ 79 - 75 c = 18.200 Litres and 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 1.033.75 ,

THEN CONDENSE to 1.034 ON 27.250 Wort Litres IN COPPER @ Let Off - 90 Minutes .

NB : Take care to remove any scum or detritus floating on the wort surface BEFORE L/Off -90 Mins.

                                                                   SUGAR BOIL 

  Take 7.5 Litres of Boiling Liquor , and after 0.065 Litres have evaporated / 7.435 Litres IN Copper /                    Pan ; ADD 0.110 Kg of Glucose ( 1.004.5 degrees ) THEN CONDENSE TO 1.007.5 .

                      Sugar Volume to Copper @ Let Off + 30 Mins = 4.460 Sacch Litres @ 1.007.5 

                                                                       COPPER

                                                         A 90 Minutes boil ON HOPS 

1 St Hops @ Let Off - 90 Mins then @ Let Off - 60 + 2 Nd Hops then at Let Off - 30 ADD 3 Rd Hops .

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

                                                  THEN ADD THE SUGAR BOIL PORTION 

                                                  Before COOLING A S A P to Pitching Heat .

                                                                         HOPS

                                        1 St Hop Charge : To 27.250 Wort Litres @ 1.034

                                            3 IBU Sussex              @ 5.5 % a/a = 4.5 g

                                            3 IBU Brewer`s Gold  @ 6.5 % a/a = 3.5 g

                                       2 Nd Hop Charge : To 24.845 Wort Litres @ 1.037

                                             5 IBU French Fuggles @ 4.1 % a/a = 10    g

                                             5 IBU Fuggles             @ 5.5 % a/a =   6.5 g

                                       3 Nd Hop Charge : To 22.830 Wort Litres @ 1.040 

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

                                             6 IBU Fuggles            @ 5.5 % a/a = 7.5 g

RACKING HOPS : To 25.0 Beer Litres in Vessel = 5 g French Fuggles 

                                                                        YEAST

                                     Pitch with 104 g Weight of a LIVE YEAST @ 14.5 c

NB : The original brew used Yeast from Anglo - Bavarian Brewery Co at Shepton Mallett 

                                                               ATTENUATION

DAY     Hour    Heat    Gravity                              REMARKS 

    1            P           14.5        1.043

    2            E           16.5        1.039

    3            M          18.5        1.029

               Noon        19           1.026  CLEAR to 2 Nd F V = 25.250 Wort Litres in vessel 

                   E          19.5        1.020    

    4             M         20           1.012   SKIM & COOL 

                   E           16          1.010.75 

    5             M          15          1.010.25

                    E          14.5       1.010

    6             M          14          1.010   RACK & FINE ON HOPS .

STAND : 2 Days @ 16 - 19 c 

CELLAR : 2 Weeks @ 10 c 

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 6 - 10 Hour BEFORE Q.C .

Cheers All and Happy Brewing ,

Edd         

WELLS & WINCH : X X 1906

 How Do All , 

Here`s another superb Pre Great War Mild Ale recipe for you all to try out ; This time from the brewery of Wells & Winch in Biggleswade , It`s an ALL MALT version from the 1906 - 1921 brewing book deposited with the helpful and Friendly team at Bedfordshire Archives Service ;                           Catalogue No : GK / B1 / 1 .

I hope you all enjoy this Mild recipe ; I`d LOVE to be able to publish a historic Welsh Mild recipe but  Sadly , I`ve been unable to locate ANY historic Welsh brewing production records , So if you can assist with my research into the beery history of Wales , Please get in touch , I`d love to hear from you . 

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                                                  Greene King Ltd  

        THIS RECIPE FOR 30.000 Wort Litres to the Copper @ 1.036 , 80 % Efficiency Assumed 

Wells & Winch Ltd 

The Brewery

High St

Biggleswade

Bedfordshire 

Label Photo Courtesy of Peter Dickinson 

                                                           

                                                              X X 

                                                  Wednesday 4 Th April 1904

                                                           Brew No : 10  

                  Original Gravity : 1.050 Racking Gravity : 1.013 Final Gravity : 1.010 

                                                  I B U : 22     A B V : 5.25 % 

                                                               MALTS

U K & Ireland 

Warminster Malt :               33 % Vienna Malt      = 1.475 Kg

Crisp Malt           :               34 % Chevalier          = 1.520 Kg 

Crafty Maltsters  :               33 % Pop`s Pale Ale  = 1.470 Kg

Australia  

Voyager Craft Malt :                33 % Veloria Vienna                 =  1.475 Kg

                                                 34 % Veloria Schooner             =  1.5.5 Kg

Barrett - Burston     :                33 % Vic Ale Malt @ 7 ebc      =  1.470 Kg 

                                            MASHING , SPARGING & COLLECTION 

                                                       Use a Soft / Mild Ale Liquor 

                   Thoroughly Pre Warm the mash tun to 90 c - 10 Minutes BEFORE mashing in ,

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

                                     1 St  Mash Heat : 66 c AT      0 -  +  90 Minutes = 12.800 Litres 

                                     2 Nd Mash Heat : 69 c AT + 90 - + 120 Minutes =   4.800 Litres

At 120 Minutes , slowly open the mash tun valve and RETURN OVER THE MASH any Cloudy / 

Turbid 1 St runnings until the WORT is CONSISTENTLY CLEAR & BRIGHT , 

                                 Only then send to the Copper and begin Wort Collection.

SPARGING : At Clear Wort to the Copper + 10 Minutes = 18.310 Litres @ 74 - 72 c , Then at a runnings gravity of 1.004 , Stop Taps and Collect Wort in the Copper . 

                                                                   COLLECTION

At Collection of the Wort in Copper ; ADD Liquor to the Copper , reducing the gravity to 1.035.75,

         THEN CONDENSE TO 1.036 ON 30.000 Wort Litres IN COPPER @ Let Off - 120 Mins

NB : Take care to remove any scum or other detritus floating on the Wort Surface BEFORE adding the 1 St Hop Charge @ Let Off - 120 Minutes . 

                                                                       SUGARS

                                               1.005 No 3 Invert @ 10.01 % = 0.400 Kg  

                                                                       COPPER 

                                                          A 2 Hour boil ON HOPS 

                   1 St Hop Charge @ Let Off - 120 Mins , then at Let Off - 80 Mins + 2 Nd Hops .  

    AT Let Off - 60 Minutes AT 1.042.5 ON 24.995 Wort Litres in Copper ADD the Invert Sugar .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes , + Copper Finings . At Let Off - 5 Minutes ON 23.955 Wort Litres IN COPPER @ 1.053 , ADD 1.700 L of LIQUOR ;         

                      Reducing the Copper Gravity to 1.049.25 , 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 @ 1.036 

                                                        4 IBU Goldings @ 6.0 % a/a = 6    g 

                                                        4 IBU Fuggles   @ 5.5 % a/a = 6.5 g

                                          2 Nd Hop Charge : To 26.665 Wort Litres @ 1.040 

                                                         3 IBU Goldings @ 6.0 % a/a = 4    g

                                                         3 IBU Fuggles   @ 5.5 % a/a = 4.5 g

                                         3 Rd Hop Charge : To 23.415 Wort Litres @ 1.050.5 

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

                                                 3 IBU Fuggles                    @ 5.5 % a/a = 4.5 g

                                                                           YEAST

                                            Pitch with 18 g Weight of a LIVE YEAST @ 16 c

                                                           To 23.590 Wort Litres @ 1.050  

                                                            ATTENUATION

DAY     Hour    Heat    Gravity                     REMARKS 

    1            P           16         1.050         Rouse @ Pitch + 4 - 6 and at every 6 - 8 Hours - STOP 

    2           M           18         1.047

                  E           19.5      1.043

    3           M           20         1.037.5

                  E           20         1.031

    4           M           18         1.026

                  E           18.5      1.019       STOP   

    5           M           16         1.015

                  E           14.5      1.014

    6           M           14         1.013.25

                  E           14         1.013        RACK & FINE to Draught Vessels .

STAND : 1 Week @ 13 c 

CELLAR : 2 Weeks @ 10 c 

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

 Cheers All and Happy Brewing ,

Edd 

MACLAY & Co LTD : 56 / - MILD ALE 1909

How Do All , 

Here`s today`s cerevesian offering ; A Scottish Mild Ale from the noted brewery of Maclay & Co  .

The source of theis recipe is the 1909 - 1912 Brewing Book , Part of the Maclay`s Collection ( M ) , Part of the Internationally imoportant Scottish Brewing Archive .

The S B A is cared for by the nice and helpfull team at The University of Glasgow Special Collections & Archives on Thurso St who were of great assistance on my last visit ; Thaks to the team , I really appreciate your help with my research .

        This book has a lot of usefull details recorded such as the Gross Weghts and types of ingredients, and the Cumulative Poundage  Extract total Malts , Grits & Sugars and some barrelage figures.

Sadly absent are finite mashing details such as Barrels Used ; so the Mashing Ratiae are my own interpretation , based on period practice . As to the Coppering , this beer , in common with most other Maclay`s brews was a ` Parti Gyle ` with Worts of varying strengths blended Post Boil to yield X No of differnet gravity Worts to the F V ( s ) and in the case of theis brewing , 56 / - , 48 / - and 42 / - Milds 

were sent to the F V @ 1.040.25 ( 48/- M ) and 1.034 ( 42/- M ) 

The founder of Maclay`s , James Maclay was an Accountant at the Hutton Park brewery of John Syme until 1830 , He took out a lease on The Mills Brewery , Alloa * previously operated / owned by ,

Thomson , Mc Dermid & Co . The business at The Mills Brewery continued to expand and by 1870,

 James Maclay was able to build the Thistle Brewery on East Vennel , and surrender the lease on

 The Mills Brewery to Robert Henderson & Co Ltd *

 * The Mills Brewery was leased to Henderson`s in 1870-1 and Henderson`s was bought ,

by Jas Calder & Co Ltd in 1944 .

In December 1875 , James Maclay passed on , with the brewery carried on by his 2 Sons James & John,

Until December 1896 when the Fraser family gained control of the Thistle Brewery, with the concern being registered as Maclay & Co Ltd .

Sadly the Thistle Brewery was closed as a production centre in 1999 , with most of the brewery being demolished ; Though one part survives at No 20 East Vennel as " The Old Brewery " a Belhaven Pub .

I hope that you all enjoy today`s recipe, my first from the 20 Th Century from an Alloa brewery .

This recipe C Edd Mather 2023 

                   ANY ANY ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                            Maclay & Co Ltd and their successors in title

       THIS RECIPE FOR 22.250 Wort Litres to the Copper @ 1.060.25 , 8-0 % Efficiency Assumed ; 

                                       25 . 730 Wort Litres TO Fermenting Vessel @ 1.061  

Maclay & Co Ltd

The Thistle Brewery

East Vennel   

Alloa 

Clackmannanshire 

Scotland 

Photo of the Brewery from The Brewery History Society Web Page on Maclay`s 

                                                              56 / - Mild Ale 

                                              Tuesday 7 Th September 1909

                                                       Brew Nos : 398 - 399

                    Original Gravity : 1.061  Racking Gravity : 1.022.5 Final Gravity : 1.019.5  

                                                 I B U : 30          A B V : 5.5  % 

                                                      MALTS   &   ADJUNCTS 

U K & Ireland 

Crafty Maltsters :                      Scottish Annat @ 13.75 % = 0.755 Kg 

                                                  Pop`s Pale Ale @ 27.5   % = 1.520 Kg

Crisp Malt :                               Chevalier         @ 24.5   % = 1.360 Kg 

                                                  Hana Vienna    @   8.25 % = 0.460 Kg 

French & Jupps :                       Amber Malt     @   4.25 % = 0.255 Kg 

                                           **** Black Malt to the Copper = 0.052 Kg 

Australia

Voyager Craft Malt :                Veloria Schooner          @ 13.75 %  = 0.760 Kg

                                                 Veloria Vienna              @   8.25 %  = 0.460 Kg

Barrett - Burston :                    Vic Ale Malt @ 7 ebc   @ 27.5   %  = 1.520 Kg

                                                  Amber Malt                  @  4.25  %  = 0.255 Kg 

                                                  **** Black Malt to the Copper = 0.052 Kg 

                                     ALL GRISTS +   FLAKED MAIZE   @ 21.75 % = 1.185 Kg

                                                       +++ 5 % OAT HULLS = 0.280 Kg  

                                                                          MASHING 

                                                           Use a SOFT / Mild Ale Liquor 

                                                 Thoroughly Pre Warm the Mash Tun to 90 c ,

             ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed - 10 Mins BEFORE Goods In 

                                 1   St Mash Heat : 64 c AT          0   - +   30 Mins = 15.615 Litres

                                2  Nd Mash Heat :  67 c AT  +   30   - + 120 Mins =   7.650 Litres

                                 3 Rd Mash Heat : 70 c  AT  + 120   - + 150 Mins  =  4.000 Litres 

At TAPS ( 150 Mins ) SLOWLY open the Mash Tun Valve and return * ( SLOWLY ) over the mash any TURBID / CLOUDY 1 St Runnings UNTIL Consistently BRIGHT & CLEAR ; 

Only once CLEAR & BRIGHT should the Wort be sent to the Copper .

                                                          SPARGING   &   COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes @ 72 c = 17.450 Litres and at a runnings gravity of ,

1.006.5 - 1.006 , STOP TAPS ( Close OFF M/t Valve ) and COLLECT Wort in the Copper .

COLLECTION : At Collection of the Wort , ADD LIQUOR to the Copper , REDUCING the Copper Gravity to 1.060 , THEN CONDENSE TO 1.060.25 ON 22.250 Wort Litres In Copper @ L/Off -120 M.

N B : Take Care to REMOVE any Scum / Detritus floating on the Wort Surface BEFORE @ L/Off - 120 Minutes / FIRST HOP CHARGE .

                                                                          SUGARS 

                                COPPER :   No 1 Invert = 1.008.5 @ 13.94 % = 0.780 Kg 

                               No 2 Invert AS PRIMINGS = 1.001 @ 1.64 % =  0.080 Kg 

                                                                           COPPER 

A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 Minutes then at Let Off - 68 Minutes ;

ON 20.495 Wort Litres in Copper @ 1.065 , ADD 8.620 Litres of LIQUOR , Reducing the Copper gravity to 1.045.75 , THEN ADD the Invert Sugars . At Let Off - 60 Minutes , ADD the 2 Nd Hops .

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

 At Let Off - 15 Minutes , ON 26.200 Wort Litres in Copper @ 1.060 , ADD 0.905 Litres of LIQUOR ,

Reducing the Copper Gravity to 1.058 , then at Let Off - 12 Minutes , ADD the Copper Finings .

At Let Off - 5 - 3 Minutes AT 1.059.5 ; ADD THE BLACK MALT to the Copper .

At Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes , THEN STAND 1/2 Hr ,

                                      BEFORE COOLING A S A P TO PITCHING HEAT 

                                                                             HOPS 

                                  USE WHOLE FLOWER / CONE HOPS WHEREVER POSSIBLE 

                                     1 St   Hop Charge : To 22.250 Wort Litres @ 1.060.25 

                                                      11 IBU  Cluster @ 6.5 % a/a = 14 g

                                       2 Nd  Hop Charge : To 28.710 Wort Litres @ 1.055 

                                                      7 IBU  Goldings @ 6    % a/a = 11.5 g

                                                      6 IBU  Fuggles   @ 5.5 % a/a =  11   g

                                            2  IBU Bramling Cross @ 6.5 % a/a =   3   g

                                       3  Rd Hop Charge : To 27.140 Wort Litres @ 1.058 

                     2 IBU OF  2 - 3 YEAR OLD  IBU Hallertau Heresbrucker @ 2.8 % a/a = 7 g  

                                        2  IBU Hallertau Heresbrucker @ 3.5 % a/a = 5.5 g 

                                                                            YEAST

                                         Pitch with 170 g Weight of a LIVE YEAST @ 15.5 c 

                                                   TO 25.730 Wort Litres in F V @ 1.061 

                                                            ATTENUATION 

DAY    Hour    Heat    Gravity                            REMARKS 

    1           P         15.5        1.061           

    2          M        16.75       1.058

            Noon       17.25       1.055

                E         17.25       1.052  

    3          M        17.25       1.048

            Noon       18            1.043

                E         19.5         1.038

    4          M        19.75       1.033

            Noon       20.25       1.030      COOL TO 14 - 15 c + NEXT 6 Hours of Attenuation

               E 6 - 7  15.5         1.027

    5          M        14            1.025    SKIM & COOL 

                E         13.5         1.024.5    

                E  10   13            1.024.25      SEND to 2 Nd Fermenting Vessel and PRIME 

       25.300 Wort Litres IN 2 Nd Fermenting Vessel = PRIMINGS ON ENTRY 

   6           E         13.5         1.024

   7           M        14            1.023.25

                E         14            1.022.75

   8           M        14            1.022.5

            Noon       14            1.022.5     

       RACK & FINE to DRAUGHT Container  ( 24.900 - 25.0 Beer Litres IN VESSEL ) 

STAND : 1 Week @ 13 c 

CELLAR : 2 - 3 Weeks @ 10 c 

STILLAGE : 1 Week @ 10 c THEN FULLY VENT and allow + 8 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

      

J & R TENNENT : EAST INDIA ALE 1830

 How Do All ,

Here`s a recipe for an "  East India "  Ale from the noted Glasgow brewery of J & R Tennent ;

It`s taken from the earliest surviving complete brewing book : 1830 - 1831 Brewing Book @ T 6/1/1/1; 

This book, One of many which form part of the internationally important Scottish Breing Archive, is cared for by the good folks at The University of Glasgow ,Special Collections & Archives on Thurso St.

Unfortunately for the Racking Hop addition in this beer, I had to refer to a later brewing book ;

 " Brewing Book 19 Th April 1831 - August 4 Th 1832 @ T 6 / 1 / 1 / 2 " , 

 This book helpfully had the Racking Hop Additions mentioned as follows ; East India Ale  21 St Nov 1831 @ 1.5 Lbs / Hogshead which equates to the rate for a following brew made on the 30 Th April 1832 where the rate is given as " 1 Lb Per Cask" ;  Accordingly I`ve adjusted the ammounts required for a homebrewer in line with the alpha acids of the Hop varieties stipulated in the recipe below .

This brewing ,  as with other gyles from this source merely recorded the gross materials weights used , and happily the Original Gravity . Sadly lacking are Attenation and other finite process details, so this recipe is my own interpretation of what the production perameters of each individual beer would be .

With thanks to the team at Wellpark for supplying the image of the brewery , And fellow members of The Scottish Brewing Archive Association for their assistance with my research.  

This recipe C Edd Mather 2023

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          J & R Tennent & Co and their successors in title 

          This recipe for 30.000 Wort Litres to Copper @ 1.050 , 80  % Mash Efficiency Assumed 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland 

Image of the Brewery Courtesy of Tennent - Caledonian Breweries 

                                                        East  India  Ale 

                                            Monday  30 Th December 1833 

                                    Original Gravity : 1.060          C V Gravity  : 1.020.25 

                                    Bottling Gravity : 1.008.75     Final Gravity : 1.006

                                                           I B U : 66  A B V : 7 . 1  % 

                                                                        MALTS 

U K & Ireland 

Crafty Maltsters      :                   82    %   Scottish Annat  = 5.040 Kg 

Crisp Malt               :                   18    %   Hana Vienna     = 1.120 Kg 

Australia 

 

Voyager Craft Malt :                    82   %   Veloria Schooner = 5.065 Kg

                                                     18   %   Veloria Vienna     = 1.115 Kg 

                                                                     MASHING

                                                             Use a Pale Ale Liquor

                    Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .

                         ENSURE the Liquor is at least 1.5 " ABOVE the plates / filter bed .

                          1   St Mash Heat : 64 c   @ 0 - + 30                          = 15.540 Litres 

                           2 Nd Mash Heat : 66 c   @      +   60 - + 120 Mins  =   8.100 Litres 

                           3 Rd Mash Heat : 68 c   @      + 120 - + 150 Mins  =   6.625 Litres 

At Taps ( 150 Minutes ) , Slowly open the mash tun valve and return any turbid / cloudy 1 St Runnings 

                       OVER the Mash , UNTIL CONSISTENTLY CLEAR ( for 5 - 10  Mins ) ;

                                                     Only then send / allow to the copper 

                                                        SPARGING  &  COLLECTION 

Sparge at Clear Wort to the Copper + 10 - 15 Minutes AT 78 c = 20.050 Litres and at a gravity of 1.005,

STOP TAPS / Close Mash Tun Valve Off and Collect the Wort in Copper . 

                    At Collection , ADD Liquor to the Copper , reducing the gravity to 1.049.75 , 

                                     THEN CONDENSE to  30.000 Wort Litres in Copper @ 1.050 

                                                                       COPPER

                                                          A 2.5 Hour Boil ON HOPS  

                               Add the 1 St Hop Charge to the Copper @ Let Off - 150 Minutes .

At Let Off - 90 Mins , ADD the  2 Nd Hops ; then at Let Off - 60 Minutes ON 24.985 Wort Litres in the Copper , ADD 2.700 Litres of Liquor , Reducing the Copper Gravity to 1.053.25 .

At Let Off - 40 Minutes , ADD the 3 Rd Hop Charge .@ L /Off - 12 Minutes , ADD the Copper Finings.

At Let Off + 10 Minutes , ReCirculate the Wort IN COPPER for 5 - 10 Minutes , THEN STAND 1/2 Hr.

                                                BEFORE COOLING A S A P to Pitching Heat

NB : If you can`t get hold of Whole Flower / Cone Hops , and are using pellets , omit the recirculation stage and merely STAND for 30 - 40 Minutes BEFORE cooling to pitching heat A S A P . 

                                                                         HOPS

                                         1 St  Hop Charge : To 30.000 Wort Litres @ 1.050 

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

                                          8 IBU Hallertau Heresbrucker @ 3.5 % a/a =  23 g 

                                         2 Nd Hop Charge : To 26.400 Wort Litres @ 1.056

                                                      7 IBU Goldings @ 6     % a/a = 11 g 

                                          7 IBU Hallertau Heresbrucker @ 3.5 % a/a =  19 g 

                                         3  Rd Hop Charge : To 26.775 Wort Litres @ 1.055 

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

                                          5 IBU Hallertau Heresbrucker @ 3.5 % a/a =  14 g

RACKING HOPS : 16 g East Kent Goldings @ 6.5 % a/a TO 23.600 Beer Litres IN C . V  

                                                                      YEAST

                                          Pitch with 80 g Weight of a LIVE YEAST @ 15.5 c 

                                                           TO 24.430 Wort Litres  

TIP : Start adding the yeast by increments at about 1 / 8 th of the total Wort Volume to F V to ensure even pitching ; Speeding up the process so that ALL Yeast is pitched @ 2/3 - 3/4 of Wort to F V .

                                                            ATTENUATION

DAY    Hour   Heat    GRAVITY                       REMARKS 

    1           P        15.5          1.060      Rouse @ Pitch and every 6 - 8 hours - STOP 

    2          M        16             1.058

                 E        18             1.052

    3          M        19.5          1.045

                E         21             1.038       STOP Rousing 

    4          M        20             1.032

                E         16.5          1.030      CLEAR To 2 Nd F V = 24.100 Wort Litres IN VESSEL 

    5          M        18             1.026

                E         16.5          1.023

             E  11      15.5          1.020.5

    6          M        14             1.020.25

    7          M        13.5          1.020.5

    8          M        13             1.020.25   SEND to the Conditioning Vessel ON HOPS 

STAND : 1 WEEK @ 13 c the vent EXCESS C O 2 and re seal , Stand for a further 2 Wks @ 10 - 12 c

CELLAR : At 8 - 6 c UNTIL @ 1.012.5 ; Then Vent fully and transfer OFF HOPS ,

                  Into a prepared Bottling Vessel and then STILLAGE at 10 c for 2 - 3 WEEKS .

BOTTLING   C . V 

After Stillageing at 10 c for 2 - 3 Weeks , allow the temp to rise to 12 c before FULLY VENTING the VESSEL @ 1.009.5 and allowing to 13 c over 12 Hours .

BOTTLING : Bottle BRIGHT & CLEAR @ 13 - 16 c AT 1.008.75 then STAND 1 Week @ 13 c 

CELLAR : 3 Months at 10 c then stand 1 week @ 12 c BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

J & R TENNENT : WEST INDIA EXPORT ALE 1831

 How Do All ,

Here`s a recipe for a West India Export Ale from the noted Glasgow brewery of J & R Tennent ;

Taken from the earliest surviving brewing book : 1830 - 1831 Brewing Book @ T 6/1/1/1 ,

Part of the Tennent`s Archives deposited as part of the internationally important

 Scottish Breing Archive which is cared for by the good folks at The University of Glasgow ,

Special Collections & Archives .

This brewing as with other gyles from this source merely recorded the gross materials weights used , and happily the Original Gravity . Sadly lacking are Attenation and other finite process details , so these are my own interpretation of what the production perameters of each individual beer would be .

With thanks to the team at Wellpark for supplying the image of the brewery ,

And fellow members of the Scottish Brewing Archive Association for their assistance with my research.  

This recipe C Edd Mather 2023

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          J & R Tennent & Co and their successors in title 

          This recipe for 30.000 Wort Litres to Copper @ 1.046 , 80  % Mash Efficiency Assumed 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland 

Lithograph of the Brewery Courtesy of Tennent`s Brewery

                                                WEST INDIA EXPORT ALE 

                                                            Monday 11 Th May 1831 

                        Original Gravity : 1.061  Bottling Gravity : 1.010.75 Final Gravity : 1.008                                                                                  I B U : 36       A B V :    7   % 

                                                                           MALTS 

U K & Ireland ;

Crafty Maltsters :                            65    %  Scottish Annat  =  3.675 Kg

Malting Company of Ireland :        20     % Irish Ale Malt    = 1.140 Kg

Crisp Malt :                                     15     % Hana Vienna     = 0.860 Kg 

Australia & New Zealand ;

Voyager Craft Malt                         65      % Veloria Schooner = 3.700 Kg

                                                        35      % Veloria Vienna     = 1.995 Kg

Barrett - Burston                             65      % Border Pale Ale @ 4.5 ebc = 3.700 Kg

                                                        20      % Vienna Malt                        = 1.135 Kg

                                                        15      % Vic Ale Malt @ 7 ebc         = 0.855 Kg

                                                                       MASHING

                                                         USE A Pale Ale type Liquor 

                    Thoroughly pre warm the Mash Tun to 90 c - 10 Minutes BEFORE mashing in ;

                                ENSURING THE Liquor is 1.5 " ABOVE the Plates / Filter Bed 

                                         1   St Mash Heat : 64 c @        0  +   60 Mins = 15.240 Litres  

                                         2 Nd Mash Heat : 66 c @ +   60  +  150 Mins =  7.465 Litres

                                         3 Rd Mash Heat : 68 c @ + 150 - + 180 Mins =  6.100 Litres 

At 180 Minutes , 

Slowly open the mash tun valve and return OVER THE MASH any turbid or Cloudy 1 St Runnings ,

for 5 - 10 Minutes UNTIL CONSISTENTLY CLEAR & BRIGHT ; 

                              Only then send to the Copper and begin collection of Wort in Copper . 

                                                         SPARGING  &  COLLECTION 

                    SPARGE @ 79 - 74 c : 17.050 Litres @ Clear Wort to Copper + 10 Minutes 

At a Gravity of 1.005 , STOP TAPS and Collect Wort in the Copper , ADDING Liquor to reduce the Copper Gravity to 1.045.75 , THEN CONDENSE to 30.000 Wort Litres in Copper @ 1.046 .

                                                                         COPPER

                                                         A 2 1/2 Hour Boil ON HOPS    

         1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 30 Mins , ADD the 2 Nd Hops . 

At Let Off - 12 Minutes ; ADD the Copper Finings and at Let Off , STAND 10 Minutes then Recirculate the Wort in Copper for 5 - 10 Minutes before STANDING 1/2 Hour then COOLING A S A P .

                                                                            HOPS

                                         1  St Hop Charge : To 30.000 Wort Litres @ 1.046    

                                           8 IBU Hallertau Heresbrucker @ 3.5 % = 22 g 

                                           7 IBU Perle                              @ 7   % =  10 g

                                           8 IBU Goldings                        @ 6   % =  13 g 

                                         2 Nd Hop Charge : To 22.825 Wort Litres @ 1.057 

                                          5 IBU  Hallertau Heresbrucker @ 3.5 % = 12 g 

                                          4 IBU  Perle                              @ 7   % =    5 g

                                          4 IBU  Goldings                        @ 6   % =    6 g

                                                                           YEAST

                                           Pitch with 74 g Weight of a LIVE Yeast @ 15.5 c 

                                                        To 21.225 Wort Litres @ 1.061  

                                                          ATTENUATION

DAY     Hour   Heat   Gravity                REMARKS 

     1           P        15.5      1.061

     2           M       16.5     1.057.5

                  E        17.5     1.052

     3           M       18        1.048

                  E        20        1.041

     4           M       21        1.033           CLEAR & COOL = 20.900 Wort Litres in 2 Nd F V 

                  E        18.5     1.026

     5           M       16.5     1.022.5

     6           M       15.5     1.020.5

     7           M       14        1.020.25 

     8           M       14        1.020.25     SEND to a Conditioning Vessel = 20.500 Beer Litres in Vessel .

STAND : 1 Week @ 13 c then COOL to 8 - 10 c and release Ecxess CO 2 .

CELLAR : 8 - 10 c FOR X Months UNTIL @ 1.013.5 THEN STILLAGE VESSEL .

                                After Stillaging the vessel , ALLOW to 12 c .

STILLAGE : 2 Weeks @ 10 - 12 c THEN FULLY VENT C . V @ 1.011.25 AND allow to 14 c 

                      

BOTTLING : CLEAR & BRIGHT @ 1.010.75 - 1.010.5 @ 14 - 15 c  then STAND 1 Week 13 c 

CELLAR : 2 - 3 Months at 10 c then rest @ 12 c for 1 Week BEFORE Q . C 

Cheers All , I hope you enjoy today`s recipe ; It`ll be followed tomorrow by it`s East India cousin .

Happy Brewing ,

Edd 

MAPPIN`S OF ROTHERHAM : CORONATION BEER 1937

  How Do All , 

Some folks have been asking if I`ll be posting a special recipe to mark the occasion of the Coronation  

Well the simple answer is yes , and here it is.

A beautifull Coronation Ale from Mappin`s Old Brewery in Rotherham from 1937 , I hope you all enjoy the recipe ; It`s taken from 1937  brewings , Transcribed from the original records by a former brewer and  copies of brewings of this , B B ; S.B , Mild and I P A kindly sent to me some time ago by a Yorkshire based historian .

The original beer used Malt from local Maltster`s Robson`s ; Mild , Pale and Californian Malts &

 2 Quarters of Flaked Maize in the grist; with an addition of Malt Extract @ 2 Cwts(224 Lbs/1 S Qr ) then to the Coronation Beer 8 Cwt / 4 Qtrs No 2 Invert which equates to 1.009.25 degrees . 

( From a total No 2 Invert weight used in this brew of 12 Cwt / 6 Sugar Quarters ) 

The Hops in Copper were a fairly typical make up of Kents " Edwards K 35 & Piper K 35 " with a mysterious interloper in " Haywards? S 36 " and a surprise in the shape of the inclusion of " Styrian 36 " as a Copper Hop towards the end of the boil ; this Hop is also the Racking Hop , Originally at a whopping 3 / 4 Lb Per Barrel ( 12 Oz ) 

I hope you all enjoy the recipe , I`ll be posting a few more from this source in the next week or so ; though there`ll be a break in the Yorkshire Beery History posts with a special recipe for you all on Tuesday from Scottish Brewing Archive source materials .

This recipe C Edd Mather 2023 

                                  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS TO 

                                             Wm Stones & Co Ltd and their successors in title 

             This recipe for 30.000 Wort Litres to Copper @ 1.073 , 80 % Mash Efficiency Assumed 

Mappin`s Old Brewery Ltd 

Gresboro` Rd 

Rotherham 

West Riding

Yorkshire 

                                                               CORONATION BEER 

                                                  Thursday 4 Th February 1937

                                                               Gyle No : 104 

                        Original Gravity : 1.083.25  Racking Gravity : 1.019  Final Gravity : 1.015 

                                                        I B U : 54              A B V : 9.2  % 

                                                              MALTS  &  ADJUNCTS 

Warminster Malt : 

                                                     36      %  Plumage Archer = 3.250 Kg 

                                                     22.5   %  Mild Ale Malt    = 2.035 Kg

Crisp Malt :                                  31.5   %  Chevalier           = 2.865 Kg 

FLAKED MAIZE                        10      %                             = 0.875 Kg 

                                                                          MASHING 

                                                             Use a Pale Ale type Liquor 

                      Thoroughly pre warm the Mash Tun to 90 c - 10 Mins BEFORE Mashing In , 

                                  ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed 

                                   1  St Mash Heat : 65 c @       0 - +   30 Minutes = 22.485 Litres 

                                   2 Nd Mash Heat : 67 c @ + 30 - + 125 Minutes =   4.350 Litres 

At 125 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 & COLLECTION 

 At Clear Wort to the Copper + 10 Minutes AT 74 - 71 - 69 C = 31.725 Litres , Then at a  Gravity of 1.007.5 , STOP TAPS and Collect Wort in the Copper ; ADDING Liquor to reduce the gravity in Copper to 1.072.75 , THEN CONDENSE to 1.073  ON 30.000 Wort Litres IN COPPER .

N B : As the Wort is condensing , take care to remove any scum or other detritus from the Wort surface 

                                     BEFORE ADDING 1 St Hops at Let Off - 105 Minutes .

                                                                         SUGARS

                                             1.009.25 No 2 Invert @ 10.82 % = 0.935 Kg

                                                                         COPPER 

                                                       A 1 3/4 Hour Boil ON HOPS  

                                            1 St Hop Charge @ Let Off - 105 Minutes 

 Then at Let Off - 75 Mins ON 28.970 Litres ,ADD 4.050 Litres of LIQUOR , Reducing the gravity IN Copper to 1.067.25 Then ADD the No 2 Invert Sugar and at Let Off - 70 Minutes , ADD 2 Nd Hops.

At Let Off - 30 Minutes , ADD the 3 Rd Hops and at Let Off - 12 Minutes , ADD Copper Finings ;

THEN at Let Off , STAND 10 Minutes , then recirculate for 5 - 10 Mins BEFORE STANDING 1/2 Hr                                                  THEN COOL A S A P TO Pitching Heat .

                                                                            HOPS

                                         1 St Hop Charge : To 30.000 Wort Litres @ 1.073 

                                                     20 IBU Fuggles @ 5.5 % a/a = 45 g 

                                        2 Nd Hop Charge : To 32.800 Wort Litres @ 1.076

                                              10 IBU Brewer`s Gold @ 6.5 % a/a = 19 g

                                              10 IBU Goldings          @ 6    % a/a = 20 g

                                      3 Rd Hop Charge : To 31.290 Wort Litres @ 1.079.5

                                         14 IBU Savijnski Goldings @ 5.25 % a/a = 37 g 

RACKING HOPS : Savijnski Goldings = 35 g TO 29.300 BEER Litres IN C . V 

                                Split to 2 smaller containers of  EG 14.5 Litres Capacity 

                                                    17.5 g To each SEPERATE Vessel 

                                                                            YEAST

                               Pitch 148 g Weight of a LIVE Yeast to 29.810 Wort Litres @ 16 c 

                                                            Yorkshire Type Yeast Strain 

                                                                 ATTENUATION

DAY   Hour   Heat   Gravity                           REMARKS 

    1          P          16      1.083.25

    2          M        17.5    1.078

              Noon     18       1.074

                 E        18.25  1.066

    3          M        19.75  1.041

           Noon        20       1.036

                E         20.5    1.029

   4          M        19.75   1.021      SKIM

                          18        1.020       SKIM

   5          M        17       1.019.5      

                 E       15       1.019.25

   6            E       14       1.019

   7            E       13.5    1.019

    8           E       13.5    1.019      RACK ON HOPS 

STAND : 1 Week @ 12 - 13 c 

CELLAR : 5 Months at 10 c 

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

Cheers All and Happy Brewing ,

Edd