J & T USHER : 54 / - MILD ALE 1885

 How Do All ,

To finish off the series of Mild in May recipies , here`s a beaut of a Scottish Mild Ale recipe from the Edinburgh brewery of T & J Usher . It`s taken from the earliest known T & J Usher brewing book , 
TU 6 / 1 / 1 : Brewing Book 1885 - 1893, which forms part of the internationally important Scottish Brewing Archive , Cared for by the ever helpfull team at The University of Glasgow Special Collections & Archives on Thurso St .

The firm of J & T Usher had been brewing at the Cowgate Brewery , Campbell`s Close in Edinburgh from 1831( Previously operated by : David Aikman & Co 1817 - 1828 and by Hutchison & Aikman 1828 - 31 ) .
The brewery , founded by James Usher and a Mr Cunningham continued as a partnership until 1839 , when the business was styled Usher & Co and by 1843 , the firm was known as J & T Usher .
The company continued at the Cowgate premises until 1860 when they removed to The Park Brewery on St Leonards St and was  registered in March 1895 as Thos Usher & Son Ltd to aquire the business of J & T Usher .Thos Usher & Son Ltd continued to brew independently until 1959 when they were purchased by Vaux of Sunderland who changed the name to Usher`s Brewery Ltd in 1972 , with the Park Brewery being operated by Lorrimer`s from 1976 until the brewery was bought by Allied Breweries in 1980 ; With brewing ceasing in the following year , bringing to an end 121 years of Usher`s beers at the Park Brewery.
The brewing books from Usher`s do have a great deal of valuable technical information therein contained , though annoyingly no Liquor used in the mash expressed in Barrels ; so the Mashing and Sparging perameters are , my own based on period practice and personal interpretaion of the records, as are the attenuation perameters ; On an allied note , I have altered the racking gravity to suit a modern container type .

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                            Thos Usher & Son Ltd and their successors in title

         THIS RECIPE FOR 23.000 Wort Litres to Copper @ 1.064 , 80 % Mash Efficiency assumed 

J & T Usher 

Park Brewery

St Leonards St 

Edinburgh 

Scotland  

Image of Thos Usher from the scottish-places.info Website 

 

                                                             54 / - MILD 

                                               Thursday 15 Th January 1885 

                                                        No Of Brewing : 16 

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

                                                IBU  :  54         A B V : 6.2 % 

                                                               MALTS 

Crafty Maltsters :                          50 % Scottish Annat = 3.015 Kg 

Crisp Malt          :                          50 % Hana Vienna    = 3.050 Kg

                                                           MASHING & SPARGING 

                                           Use an Edinburgh / Lightly Burtonised Liquor 

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

                                                  Ensuring the Liquor is 1.5 " + Plates 

                                        1  St Mash Heat : 64 c        0 - + 30   Minutes = 14.650 Litres

                                        2 Nd Mash Heat : 67 c  + 30 - + 120 Minutes = 14.650 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 Send to the Coopper .

SPARGE : At Clear Wort to Copper + 10 Mins @ 79 - 74 - 71 - 68 c = 15.000 Litres , then at a runnings gravity of 1.006.5 , STOP TAPS and Collect Wort in the Copper .

 

                                                                  COLLECTION

                At Collection , ADD Liquor to the Copper ensuring the Gravity is 1.063.75 .

                                     THEN CONDENSE to 23.000 Wort Litres @ 1.064

                                                                       SUGARS 

                                                13.29 % = 1.008.5 No 1 Invert = 0.705 Kg 

                                                                        COPPER

A 2 Hour boil On Hops ; 1 St Charge @ Let Off - 120 @ 1.064 , then at Let Off - 65 Minutes ;

ON 21.020 Wort Litres in the Copper @ 1.069.5 , ADD 5.305 Litres of LIQUOR , Reducing the gravity to 1.055.5 ON 26.325 Wort Litres , ADD THE No 1 Invert and at Let Off - 60 M , ADD 2 Nd Hops .

At Let Off - 35 Minutes ON 25.090 Wort Litres @ 1.067 , ADD 1.280 L of Liquor , Reducing the Copper gravity to 1.063.75 , THEN @ Let Off - 30 Mins , ADD 3 Rd Hop Charge .

At Let Off - 12 Minutes ADD the Ciopper Finings then at Let Off - 5 Minutes @ 1.067.5 ON  25.030 W/Litres , ADD 2.005 Litres of LIQUOR , Reducing the Copper Gravity to 1.062.5 .

At Let Off , STAND the Copper 5 - 10 Minutes before RECIRCULATING IN COPPER for 5 - 10 Mins, THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

                                                                          HOPS

                                       1 St Hop Charge : To 23.000 Wort Litres @ 1.064  

                                                     32 IBU  Fuggles @ 5.5 % a/a = 50 g

                                      2 Nd Hop Charge : To 26.325 Wort Litres @ 1.064

                                                      16 IBU  Fuggles @ 5.5 % a/a = 29 g

                                      3 Rd Hop Charge : To 26.265 Wort Litres @ 1.064 

                                        6 IBU  Striesselspalt @ 3.25 % ( Avg ) a/a = 19 g 

                                                                         YEAST 

                                             Pitch with 100 g Weight of A LIVE YEAST 

                                                    To 26.385 Wort Litres @ 1.064, 14 c 

                   Reccomended Strain :    Whitelabs : Edinburgh / Scottish Ale Yeast WLP 028 

                                                                   ATTENUATION

DAY   Hour   Heat   Gravity                      REMARKS 

    1          P          14      1.064

    2         M          14.5   1.062

                E          15.5   1.059

    3         M          17      1.054

                E          18      1.049 

    4         M          18.5   1.042

                E          19      1.036

    5         M          19      1.030

                E          16.5   1.025     CLEAR TO 2 Nd F V = 25.800 Wort Litres in Vessel 

    6         M          16.5   1.022.5

                E          14.5   1.021.5

    7          E          14.5   1.020

    8          E          14.5   1.020      Rack AND Fine to Draught container @ App`x 25.400 Beer Litres .

STAND : 1 Week at 13 - 12 c 

CELLAR : 4 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 12 - 14 Hours BEFORE Q . C  

Cheers All and Happy Brewing ,

Edd 

AMSDELL BREWING & MALTING Co : X X 1901

 How Do All ,

Here`s a superb recipe from the U S A for you all to enjoy, 

It`s from the information contained in the 1900 - 1901 Brewing Book which, along with it`s shelf mate the 1904-1905 brewing book @ MS BND 0019 are the only known publicly accessible brewing production records from a New York ( State & City ) brewery from the Pre Volstead Act era ;

I`d love to see more  ` Pre Prohibition ` brewing records from US breweries , If you`re able to assist with this ; Please get in touch , I`d love to hear from you . 

Pictures of the 1900 - 1901 and 1904 - 1905 Brewing Book , deposited with the helpful team at the   World renowned Albany Institute of History & Art were kindly sent by fellow brewing historian and old beer fan Craig Gravina , Cheers Craig , I really appreciate your assistance with my research .

                   

Without further verbiage , Here`s todays Cervesian delight .

This recipe C Edd Mather 2023  

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                             The Amsdell Brewing & Malting Co and their successors in title  

                  THIS RECIPE FOR 26.000 Wort Litres from Mash Tun AT 1.043 , 80 % Efficiency

                                           WORT LITRES IN COPPER = 25.970 @ 1.050 

Amsdell Brewing & Malting Co 

Cnr of Jay , Dove & Lancaster Sts 

Albany 

New York 

U S A 

Brewery Advertisement Photo from : Brookston Beer Bulletin Blog

                                           X X 

                                               Thursday 24 Th January 1901 

                                                            No : 116 XX 

          Original Gravity : 1.052.75 Racking Gravity : 1.014.25 Final Gravity : 1.011

                                               I B U : 30          A B V : 5.5 %  

                                                  MALTS  &  ADJUNCTS 

U K & Ireland :

Malting Company of Ireland :      23.75 % Irish Ale Malt                = 1.095 Kg 

Warminster Malt                    :      24.0   % Plumage - Archer          = 1.105 Kg

Crisp Malt                              :      23.25 % Chevalier                       = 1.075 Kg

Canada & U S A 

Valley Malt                            :       23.75 % Pale Ale                         = 1.095 Kg 

Crisp Malt                              :       23.25 % Chevalier                       = 1.075 Kg 

Canada Malting Co                :       24.0   % 6 Row                            = 1.105 Kg

Australia 

Voyager Craft Malt                 :      23.75 % Pale Compass                 = 1.090 Kg

                                                       24.0   % Vienna Schooner             = 1.105 Kg

Crisp Malt                               :      23.25 % Chevalier                         = 1.075 Kg

New Zealand  

MaltEurop New Zealand         :     23.75 % Pilsen                              = 1.090 Kg

                                                       24.0   % Pale Ale                          = 1.105 Kg 

Crisp Malt                                :     23.25 % Chevalier                        = 1.075 Kg 

TO ALL GRISTS : ADD  29 % Flaked Maize = 1.320 Kg   AND 5 % Oat Hulls = 0.230 Kg (  Av )

 MASHING : Use a Soft / Mild Ale type 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/ filter bed .

                      1  St Mash Heat : 66 c @      0 - + 20 Mins = 14.360 Litres

                      2 Nd Mash Heat : 68 c @ + 20 - + 60 Mins =  4.320 Litres

At 60 Minutes ; slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings OVER the mash until the Wort runs clear on a CONSISTENT basis ; Only then Send To Copper .

SPARGING : Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 74 - 72 c ;

                       VOLUME :  21.135 Litres @ 1.004.25 - 1.004 , STOP TAPS and Collect Wort .

COLLECTION : At Collection ; ADD Liquor to the Copper , Reducing the copper gravity to 1.043 ,

                            ON 26.000 Wort Litres @ BOIL ADD 1 St Sugars .

NB : Remove any scum or detritus from the Wort Surface BEFORE Let Off - 60 Minutes ( 1 St Hops ) 

                                                                          SUGARS 

                                        1   St Sugar Charge : To 26.000 Wort Litres @ 1.043 

                                                   12.8   % =  1.006.75 Glucose = 0.575 Kg 

                                        2  Nd Sugar Charge : To 28.330 Wort Litres @ 1.045.5 

                                               5.22  % = 1.002.75 % No 2 Invert = 0.245 Kg

                                                                           COPPER 

   A 1 Hour boil ON HOPS , 1 St Hop Charge @ Let Off - 60 Mins , then at Let Off - 35 Minutes ,

ON 24.320 Wort Litres in Copper @ 1.053 , ADD 4.010 Litres of LIQUOR ; Reducing the Copper gravity to 1.045.5 , THEN ADD 2 Nd Sugars ; At Let Off - 30 Minutes , ADD the 2 Nd Hop[ Charge .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off + 5 Minutes , Re Circulate 5 Mins 

IN COPPER ; THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

                                                                              HOPS

                                       1 St Hop Charge : To 25.970 Wort Litres @ 1.050  

                                                       21 IBU Cluster @ 6.5 % a/a = 28 g

                                       2 Nd Hop Charge : To 28.180 Wort Litres @ 1.048.5 

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

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

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

                                                                            YEAST

                                           Pitch with  30 g Weight of a LIVE Yeast @ 14.5 c 

                                                                    ATTENUATION

DAY    Hour  Heat   Gravity                 REMARKS 

    1           P       14.5     1.052.75

    2           M      16.5    1.049            DROP TO 2 Nd F V = 25.400 WORT LITRES IN F V 

                 E       18.5    1.041

    3           M      18.5    1.036

                 E       18.5    1.029

    4           M      17.5    1.024

                 E       17.5    1.020.5

    5           M      17.5    1.017     COOL 

                 E       15       1.015.5 

    6           M      14       1.014.5

                 E       13.5    1.014.25           

    7           M      13.5    1.014.25    RACK AND FINE to Draught Containers .

STAND : 1 Week @ 13 c 

CELLAR : 2 Weeks @ 10 c 

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

Cheers All and Happy Brewing ,

Edd 

Wm YOUNGER & CO : 60 / - ALE 1831

 How Do All , 

Here`s another superb ` Mild ` ale , this time a 60/- Ale from the earliest known brewing book in a public archive from Wm Younger`s Abbey Brewery in Edinburgh ; The Brewing Book 1831 - 1837,

Catalogue No  @ WY 6/1/2/1 .

This Book , Part of the larger Wm Younger archives ; deposited as part of the Scottish Brewing Archive  with the ever helpful & friendly team at The University of Glasgow Special Collections & Archives on Thurso St in Glasgow . 

 The brewing book is full of usefull details ; Bolls & Type of Malt used in each brew , 

Barrels of Wort to the F V @ original gravity and happily the gravity of Wort @ Collection in Copper .

 Sadly missing from this Wm Younger brewing record are the finite Liquor Strike Heats and volumes in barrels , the only indicator of volume measurement being the near ubiquitous use of  (  " ) / Inches in / to  mash @ x point . 

In the absence of these ; I`ve used period mashing practice to develop that part of the recipe and formulated the grist to my own approximation of the Colours used in the period ; Using historic malt varieties where possible . 

 Though the original gravity is happily given in the case of most beers ; the attenuation details present in later records from other Wm Younger breweries are , regrettably absent as , are the Yeast weight pitched to X Wt Barrels of X Beer  @ Cast to F V , Annoyingly the pitching heat is usually present ; So I`ve used my knowledge of period practice to assist with calculation of the approximate pitching rate that may have been used in this and other brews from the 1831 - 7 Brewing Book .

This recipe C Edd Mather 

                    ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                       William Younger & Co Ltd and their successors in title 

William Younger & Co 

Abbey Brewery 

Cannongate 

Edinburgh

Scotland

                                                            60 / - Ale 

                                                       Saturday 24 Th December 1831 

                        Original Gravity : 1.076  Racking Gravity : 1.014 Final Gravity : 1.010                                                                                      I B U : 24           A B V : 8.6  % 

                                                                           MALTS

U K & Ireland 

Crafty Maltsters :                 60    %   Scottish Annat  = 4.940 Kg

Crisp Malt          :                 40    %   Hana Vienna     = 3.330 Kg 

Australia                              

Voyager Craft Malt :              60  %   Veloria Schooner = 4.970 Kg

                                               40  %   Veloria Vienna     = 3.315 Kg 

                                                                        MASHING 

                                            Use an Edinburgh / Lightly Burtonised Liquor 

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

                                     ENSURE LIQUOR IS 1.5 - 1.75 " ABOVE PLATES / Filter Bed  

                                             MASH  : 66 c 0 - + 150 Minutes = 19.975 Litres  

At 150 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings ,

                            OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT

Once you`ve had Wort clarity for approximately 5 - 10 Minutes , SEND to the Copper and begin the process of collection .

                                                        SPARGING   &  COLLECTION     

Sparge at Clear Wort to the Copper + 10 Mins @ 86 - 84 c = 40.500 Litres and at a gravity of 1.007 ;

STOP TAPS and Collect Wort in copper , ADDING LIQUOR to reduce the collection gravity to 1.066.75 ; THEN CONDENSE to 1.067 ON 30.000 Wort Litres in Copper @ Let Off - 105 Minutes .

NB : As the Wort is being condensed to 1.067 , REMOVE any scum or other detritus floating on the Wort surface BEFORE adding the 1 St Hops @ Let Off - 105 Minutes .

                                                                          COPPER

NB : As with the mash period & process ; Ive had to interpret the length of boil required for this brew.

                                                            A 1 3/4 Hour Boil ON HOPS   

1 St Hops @ Let Off - 105 Minutes , then at Let Off - 40 Minutes ON 27.310 Wort Litres in Copper ;

ADD 1.070 Litres OF LIQUOR , Reducing the Copper gravity to 1.070.25 ON 28.380 Wort Litres .

At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 12 Minutes ; ADD the Copper Finigs , then at Let Off ( 105 Mins ) , STAND 10 Minutes then ReCirculate in Copper for 5 Mins 

BEFORE STANDING 1/2 Hour then COOLING A S A P to Pitching Heat .

                                                                          HOPS

                                            1 St Hop Charge : 30.000 Wort Litres @ 1.067 

                                            10 IBU East Kent Goldings @ 6.5 % a/a = 18    g

                                              3 IBU Brewer`s Gold         @ 6.5 % a/a =   5.5 g

                           3 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a = 10   g

                                       2 Nd Hop Charge : To 28.075 Wort Litres @ 1.071

                                              6 IBU East Kent Goldings @ 6.5 % a/a =   7    g

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

                           2 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a =   6.5 g

                                                                           YEAST 

                                            Pitch 140 g Weight of a LIVE YEAST @ 12 c    

                                                         To 26.095 Wort Litres @ 1.076    

                                                                      ATTENUATION

DAY    Hour    Heat    Gravity                                 REMARKS 

    1           P           12        1.076

    2           M          13.5     1.074.5

                 E           14        1.071

    3           M          17        1.064

                 E           18        1.057

    4           M          19        1.052

                 E           19.5     1.046

    5           M          19.5     1.040 

                 E           21        1.033   CLEAR to 2 Nd F V : 25.600 Wort Litres in 2 Nd F V 

    6           M          21        1.025   Last Rouse , + 3 Hours  COOL 

                 E           16.5     1.018

    7           M          15.5     1.015

                 E           13.5     1.014

    8           M          13        1.014   Rack and Fine to Draught containers .

STAND : 1 Week @ 13 c 

CELLAR : 5 Weeks @ 10 c 

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

Cheers All and Happy Brewing ,

Edd 

SAMUEL ALLSOPP & SONS : No 3 1942

 How Do All ,

Here`s another excellent recipe for you all to try which I`ve interpreted from an extremely useful resource, The internationally important Scottish Brewing Archive which amongst it`s legion of beery items contains, The Brewing Notebook of William Binnie 1898 - 1945 Cat No : BH 6 / 1 / 1 / 2 .

The information contained in the entry has enabled me to bring you this cracking strong mild recipe.

The notebook is deposited with the helpful and friendly team at the University of Glasgow,

 Special Collections & Archives Department on Thurso St in Glasgow ; 

Thanks for your assistance with my research guys ; It`s greatly appreciated .

  Sadly this is the only brewing at Allsopp`s in this notebook ; though as It`s a ` Parti - Gyle `; there are 3 other beers ; XXXX @ 1.034 , XXX @ 1.030 and XX @ 1.027 .

This recipe C Edd Mather 2023 

                       ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          Ind,Coope & Allsopp Ltd and their successors in title 

             This recipe for 30.555 Wort Litres to Copper @ 1.029.75 ; 80 % Mash Efficiency assumed 

Samuel Allsopp & Sons 

The Brewery

Station Street

Burton on Trent

Staffordshire

Image of the Brewery : Ex Brewery History Society Page on Samuel Allsopp & Sons 

 

                                                                          No 3 

                                                       Tuesday 3 Rd March 1942 

                                                                    Brew No : 214

                           Original Gravity : 1.040 Racking Gravity : 1.010 Final Gravity : 1.007 

                                                          I B U : 18     A B V : 4.3 %   

                                                             MALTS  &  ADJUNCTS 

Warminster Malt :                        96  % Plumage Archer = 3.175 Kg   

French & Jupps   :                          4  % Crystal Malt 

Weyermann Malt                                     Acidulated Malt = 42 g

Malt Extract                                      (   TO MASH )   = 0.245 Kg

                                     Calculated to produce 30.555 Wort Litres AT 1.026.25 

                                                                        MASHING

                                                    Use a Burton On Trent type Liquor

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

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

                                 1   St  Mash Heat : 66 c         0 - + 120 Minutes = 10.100 Litres 

                                 2  Nd  Mash Heat : 68 c + 120 - + 150 Minutes =   4.000 Litres 

At Taps ( 150 Mins ) , Slowly open the mash tun  valve and return any Cloudy / Turbid Worts OVER the top of the mash UNTIL CONSISTENTLY CLEAR & BRIGHT , Then ONLY send to the Copper .

                                                        SPARGING  &  COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes = 16.000 Litres @ 77 - 74 - 71 c and at a runnings Gravity of 1.003 , STOP TAPS / Close Mash Tun Valve OFF and Collect Wort in the Copper .

At Collection ; ADD LIQUOR to the Copper , so that the INITIAL Wort Volume = 30.555 W/Litres 

AT a gravity of 1.026.25 ; THEN ADD the 1 St SUGAR Charge and CONDENSE to 1.030 ;

REMOVE any Wort Volume IN EXCESS of 30.000 Wort Litres @ 1.030 from the Copper BEFORE the 1 St Hops are added .

NB : Take care to remove any scum or other detritus floating on the Wort surface as the condensing boil is underway , Certainly by the addition of the 1 St hop charge @ Let Off -120 Minutes .

                                                                  COPPER SUGARS 

                                      1   St Sugar Charge : To 30.555 Wort Litres @ 1.026.25

                                                    8.76 % Cane Sugar @ 1.003.5 = 0.340 Kg  

                                      2 Nd Sugar Charge : To 25.805 Wort Litres @ 1.033.25 

                                                    6.88 %  Glucose      @ 1.002.75 = 0.235 Kg

                                                                           COPPER

A 2 Hour boil On Hops ; 1 St Charge @ Let Off -120 Mins , then at Let Off - 60 Mins + 2 Nd Hops .

At Let Off - 33 Minutes @ 1.039 ON 22.000 Wort Litres In Copper , ADD 3.805 Litres of Liquor ;

Reducing the Copper gravity to 1.033.25 , then ADD the 2 Nd Sugar Charge and at Let Off - 30 Mins , 

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

STAND 10 Minutes before Re-Circulating IN COPPER for 5 Mins , THEN STAND 1/2 Hour 

                                          BEFORE COOLING A S A P to Pitching Heat ( 15 c )  

                                                                            HOPS

                                          1   St Hop Charge : To 30.000 Wort Litres @ 1.030

                                             4 IBU East Kent Golding @ 6.5 % a/a = 5.25 g

                                             4 IBU Brewer`s Gold       @ 6.5 % a/a = 5.25 g

                                         2 Nd Hop Charge : To 24.000 Wort Litres @ 1.036

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

                                             3 IBU Brewer`s Gold        @ 6.5 % a/a = 3.25 g

                                         3 Rd Hop Charge : To 25.805 Wort Litres @ 1.036

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

                                            2.5 IBU Fuggles                  @ 5.5 % a/a = 3.5 g 

                                                                          YEAST

                                          Pitch with 100 g Weight of a LIVE Yeast @ 14.5 c

                                                        TO 22.935 Wort Litres @ 1.040  

Reccomended Strains : Brewlab      : Burton 1 Strain 

                                      White Labs : WLP 023 Burton Ale Yeast

                                      Wyeast        : 1203 PC , Burton IPA Blend 

                                                                 ATTENUATION

DAY   Hour   Heat   Gravity                            REMARKS 

    1         P         14.5      1.040           Rouse @ Pitch + 6 - 8 Hours and at EVERY 6 - 8 Hrs 

    2        M        16.5       1.032.5                                    UNTIL STOP .

               E        18          1.026           Drop to 2 Nd F V = 22.600 Wort Litres IN VESSEL

    3        M        19          1.018

               E        18.25     1.013.5

    4        M        16          1.010.5

               E         14         1.010.25

    5        M         13.5      1.010

    6        M         13.5      1.010         RACK & FINE to Draught Container = 22.250 BEER Litres .

STAND : 1 Week at 13 c THEN COOL to 10 c 

CELLAR : 3 Weeks at 10 c 

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

Cheers All and Happy Brewing ,

Edd 

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