How Do All ,
As some eagle eyed readers have noticed ; There`s been a dearth of posts on here of late , this is due to the research project I started 5 months ago taking so long to complete to my satisfaction .
The project was an in depth analysis of the beers from a source at the brilliant West Yorkshire Archives ;
A brewing book from the Bentley`s Yorkshire Breweries / Henry Bentley & Co collection ,
Brewing Book 1892 - 1894 @ WYL 2045 / 288 / 106
The analysis called for interpretation of sugars use and the point at which they were added during the coppering process , And the concomitant need to vary the collection gravity in Copper , and the neccessary Liquoring Back portion useage whilst conforming to the stated wort volume and gravity .
I hope that you all enjoy this recipe for this brewing of X X Ale , It`s a very rare beast in terms of beers from this source , In that it omits the use of brewing sugars ; An otherwise ubiquitous ingredient .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread & Co Ltd and their successors i n title
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 |
| Photo of the BrewerySource : Brewery History Society |
X X ALE
Thursday 19 Th October 1893
Brew No : 14
Original Gravity : 1.058.25 Racking Gravity : 1.018 Final Gravity : 1.015
I B U : 38 A B V : 5.75 %
MALTS
Warminster Malt : Vienna Malt @ 16 % = 0.995 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 64 % = 3.970 Kg
Malting Company of Ireland Irish Ale Malt @ 6.5 ebc @ 20 % = 1.240 Kg
MASHING , SPARGING & COLLECTION
Use a Soft Liquor and thoroughly Pre Warm the Mash Tun to 90 c
- 10 Mins BEFORE goods in , ensuring the Liquor is 1.5 " above the plates
1 St Mash Heat : 64 c 0 - + 20 Mins = 16.660 Litres
2 Nd Mash Heat : 67 c + 20 - + 120 Mins = 8.160 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 @ Clear Wort to the Copper + 10 - 15 Mins @ 72 c = 27.925 Litres and at a gravity of 1.005 ,
STOP TAPS / close off M/ t Valve and collect Wort in the Copper .
COLLECTION : At Collection in the Copper , ADD Liquor to the copper , reducing the gravity to 1.046.75 ; THEN CONDENSE to 1.047 ON 30.000 Wort Litres , taking care to remove any scum or other detritus floating on the Wort surface BEFORE starting the boil clock ( 125 Minutes )
COPPER
A 2 Hour 5 Minutes boil ON HOPS ;
1 St Hop Charge @ Let Off - 125 , then at Let Off - 60 Mins + 2 Nd Hops
At Let Off - 35 Minutes @ 1.057 ON 24.050 Wort Litres in Copper , ADD 1.220 Litres of Liquor ,
Reducing the Copper Gravity to 1.054.25 On 25.270 Wort Litres , then at Let Off - 30 + 3 Rd Hops.
At Let Off , Stand the Copper 15 Minutes and re circulate for 5 - 10 Minutes BEFORE standing 1/2 Hour ; THEN COOL A S A P to Pitching Heat ( 16 c ) .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.047
8 IBU Saazer / OLD Goldings @ 3.5 % = 23 g
2 Nd Hop Charge : To 25.210 Wort Litres @ 1.054.5
10 IBU Fuggles @ 5.5 % = 16 g
11 IBU Brewer`s Gold @ 6.5 % = 15 g
3 Rd Hop Charge : To 25.150 Wort Litres @ 1.054.5
3 IBU Bramling Cross @ 6.5 % = 4 g
6 IBU East Kent Goldings @ 6.5 % = 8 g
RACKING HOPS : To 22.9 - 22.800 BEER Litres in vessel
8 g French Fuggles @ 3.8 - 4.3 % a/a
YEAST
Pitch 50 g Weight of a LIVE YEAST @ 16 c
Recc Strains : Brewlab Yorkshire Yeast , White Labs WLP 037 Yorkshire
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.058.5 ROUSE : @ Pitch + 4 Hours and EVERY 6 - 8 Hrs until STOP
2 E 17 1.052
3 M 18.25 1.041
E 11 19 1.033.5
4 M 19 1.027
E 18.5 1.024 STOP ROUSING
5 M 17 1.022
6 M 16 1.021
7 E 15.5 1.019.75
8 M 14 1.019.25
9 M 14 1.019.25 Rack & Fine ON HOPS .
STAND : 3 Days @ 14 - 16 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week at 12 c then FULLY VENT and allow + 12 Hours BEFORE Q . C
A small favour to ask from any readers who may have historic Yorkshire brewing records in their personal or company archives ; I`m desperately trying to trace other records from the Bentley family`s various breweries at Huddersfield : Bentley & Shaw , Lockwood Brewery Ca 1795 - 1962 and Rotherham : Bentley`s Old Brewery Ca 1820, Closed 1956 .
if you can help with my Yorkshire or other reserach , please get in touch , I`d love to hear from you ,
Cheers All and Happy Brewing 🍻
Edd
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