How Do All ,
Today`s recipe is taken from the Personal Notebook of William Binnie 1898 - 1945
@ BH 6 / 1 / 1 / 2 ; Part of the internationally important Scottish Brewing Archive deposited with the helpfull and friendly folks at The University of Glasgow Special Collections & Archives on Thurso St .
Hepworth & Co was founded before 1887 when it was trading as Richard Lumley & Co ; It was then bought by Hepworth & Co and registered as a limited company in 1898 , Taken over in 1947 by their North Eastern neighbours , Vaux & Co of Sunderland , with brewing ceasing at the Ripon in 1952 .
This record covers some brewings of the family brewery : Mark Binnie & Co and a few other breweries including a few sample brewings from the brewery of Hepworth & Co Ltd in Ripon from the early 1940`s.
The other beers and breweries will be the subject of further blogposts , so stay tuned for more historic beery goodness from : Herefordshire, The Isle of Man and Haddington as well as other Hepworth`s beers
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Vaux & Co Ltd and their successors in title
This Recipe for 28.105 Wort Litres to Copper @ 1.028.5 , 80 % Efficiency assumed
Hepworth & Co Ltd
Crown Steam Brewery
Bondgate
Ripon
North Riding
Yorkshire
 |
| Light Ale Label from the Brewery History Society Page on Hepworth`s |
LIGHT BITTER
Tuesday 27 Th October 1942
Brew No : 77
Original Gravity : 1.032 Racking Gravity : 1.008 Final Gravity : 1.005
30 IBU 3.8 % A B V
MALTS
ADD 50 g MALT EXTRACT TO ALL GRISTS
U K & Ireland
Simpson`s Malt :
50 % Best Pale Ale @ 4.5 ebc = 1.655 Kg
Warminster Malt :
50 % Plumage Archer = 1.650 Kg
Australia & New Zealand
Voyager Craft Malt : 50 % Veloria Schooner = 1.655 Kg
Barret - Burston : 50 % Border P.A @ 4.5 ebc = 1.650 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun to 90 c - 10 Minutes BEFORE Mashing In as below ;
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c AT 0 - + 120 Minutes = 8.880 Litres
2 Nd Mash Heat : 68 c AT + 120 - + 150 Minutes = 4.350 Litres
At 150 Minutes , slowly open the mash tun valve and return any Turbid / Cloudy 1 St runnings from the mash OVER THE MASH until the Wort runs CONSISTENTLY CLEAR & BRIGHT ;
ONLY ONCE CLEAR & BRIGHT SEND TO THE COPPER
SPARGING : At Clear Wort to the Copper + 10 Minutes @ 78 c = 14.000 Litres , At a gravity of 1.003.5 , 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 1.028.5 ON 28.105 Wort Litres IN COPPER @ Let Off - 160 Minutes .
SUGARS
1.003 No 1 Invert @ 9.38 % = 0.265 Kg
PRIMINGS
1.002.75 No 2 Invert @ 8.6 % = 0.220 Kg
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge to the Copper @ Let Off - 150 Minutes, then at Let Off - 90 Mins + 2 Nd Hops
At Let Off - 60 Minutes ON 20.950 Wort Litres @ 1.041 , ADD 5.900 L of LIQUOR, reducing the Copper Gravity to 1.032 . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes ; ADD the Copper Finings and at Let Off - 5 Minutes ON 20.860 Wort Litres @ 1.040 ,
ADD 6.960 Litres of LIQUOR to the Copper , Reducing the Copper Gravity to 1.030 .
HOPS
1 St Hop Charge : To 28.000 Wort Litres @ 1.032
5 IBU Brewer`s Gold @ 6.5 % a/a = 6 g
2 IBU Fuggles @ 5.5 % a/a = 3 g
2 Nd Hop Charge : To 22.750 Wort Litres @ 1.038
7 IBU Brewer`s Gold @ 6.5 % a/a = 7.5 g
5 IBU Fuggles @ 5.5 % a/a = 6.5 g
3 Rd Hop Charge : To 26.850 Wort Litres @ 1.036.5
6 IBU Brewer`s Gold @ 6.5 % a/a = 7 g
5 IBU Fuggles @ 5.5 % a/a = 6 g
YEAST
Pitch 90 g Weight of a LIVE Yeast @ 15.5 c
To 25.960 Wort Litres @ 1.032
NB : The original record sadly lacks finite attenuation details other than Pitching Yeast gross weight & heat and happily the racking gravity , so the interpretation of possible ` Heats & Beats` as given below is my own .
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.032
2 M 16.5 1.028
E 17.5 1.023
3 M 19.5 1.017
E 19 1.014 COOL TO 16 c
4 M 16 1.011.5 Clear TO 2 Nd F V & COOL = 25.600 Wort Litres in Vessel .
E 15.5 1.008
E 11 14.5 1.006.75
5 M 11 14 1.006.25 Drop to RACKING VESSEL AND PRIME 25.300 BEER Litres
M 15 1.008.25
6 M 6 14 1.008
Noon 14 1.008 RACK & FINE to DRAUGHT Containers = 25.000 BEER Litres
STAND : 2 Days @ 16 - 18 c
CELLAR : 1 Week @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All , and Happy Brewing ,
Edd
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