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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