Saturday 20 May 2023

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         


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