Wednesday 10 May 2023

HEPWORTH & Co Ltd : LIGHT BITTER 1942

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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