How Do All ,
And now for something not entirely different from the previous posts on the Milds produced by the firm of Henry Bentley & Co Yorkshire Breweries Ltd at the Eshaldwell Brewery from 1892 - 1894 ;
The XX Ales , or for lack of a better phrase ` Best Milds ` in their three distinctly different itterations.
As with the previous blogposts on the products of the Eshaldwell Brewery , this post is derived from the 1892 - 1894 Brewing Book @ WYL 2045 288/106 , Cared for by the ever helpfull and friendly team over at West Yorkshire Archives , Morley Branch .
This analysis & commentary C Edd Mather 2023
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| Photo of the brewery from the Brewery History Society Webpage on Bentley`s Yorkshire Breweries Ltd |
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
The Dark X X Ales
Brew No DATE O / Gravity R / Gravity F / Gravity I B U A B V
54 15/12/1892 1.062.75 1.021.5 1.017 34 6.0 %
77 24/01/1893 1.062.25 1.022.25 1.018 30 5.8 %
102 09/03/1893 1.061.5 1.022.25 1.018 36 5.7 %
124 12/04/1893 1.059.5 1.021.25 1.016 30 5.7 %
196 08/06/1893 1.062.25 1.017.5 1.014 32 6.4 %
238 24/08/1893 1.061 1.022.25 1.108 36 5.7 %
264 19/09/1893 1.058.5 1.018.25 1.014 32 5.9 %
22 31/10/1893 1.059 1.018.25 1.014 38 5.9 %
43 22/11/1893 1.055.5 1.021 1.017 38 5.0 %
69 27/12/1893 1.059.5 1.020.5 1.016 38 5.6 %
84 17/01/1894 1.058.5 1.020.5 1.016 40 5.6 %
100 14/02/1894 1.052.5 1.020 1.016 33 4.8 %
119 12/04/1894 1.057.75 1.020 1.016 38 5.6 5
This would have been a Dark coloured Mild Ale , with an average grist composition similar to the previous two beers ; and in common with those two victorian thirst slakers ; This sub type of a Mild / XX Ale includes the addition of a Black Malt broth at some point during the boil , or at the Hop Back / Stand stage ; with the additions being in line with the brewery`s production specifications for this beer.
A typical grist make up would be as follows , Yorkshire @ 84.5 % , Smyrna @ 15.5 % ; With another minor variation in Brew No 238 Ex 24/08/1893 , when in common with other beers brewed at Eshaldwell , the use of a Yorkshire Amber malt was increased Viz,
XX Tuesday 31 St October 1893 Brew No 22 ; Yorkshire @ 44 % , Smyrna 17.5 % ,
Yorkshire Amber @ 38.5 % , By January 1894 the proportion of Yorkshire malt at an average of 84.5 % is replaced by the Yorkshire Amber @ 81 - 82 % , the remaining portion being taken up by Smyrna @ 18.25 % .
Average Racking Hop Addition @ 3.75 Ounces per Barrel ( 1892 - 1894 )
Brewed 30 Times between 1892 - 1894 .
Version 2 ( Pale / Light in Colour )
Brew No DATE O / Gravity R / Gravity F / Gravity I B U A B V
62 23/12/1892 1.062.25 1.020.5 1.016 34 6.1 %
74 17/01/1893 1.062.25 1.020.75 1.016 32 6.1 %
89 17/02/1893 1.061.75 1.022.5 1.018 32 5.8 %
108 15/03/1893 1.061 1.019.5 1.015 37 6.0 %
134 29/04/1893 1.061.75 1.022.75 1.018 32 5.8 %
154 26/05/1893 1.065 1.021.5 1.017 38 6.3 %
172 19/06/1893 1.061 1.022.75 1.018 32 5.7 %
193 13/07/1893 1.061 1.017.25 1.013 36 6.3 %
257 23/08/1893 1.060.5 1.016 1.012 30 6.4 %
14 19/10/1893 1.057.25 1.019.25 1.015 38 5.75 %
68 21/12/1893 1.059 1.018.25 1.014 40 5.9 %
A Pale to a Mid / Dark Copper coloured beer, as with it`s other stablemates ; It`s a beer designed to have been brewed and drunk within a few weeks of production .
The grist make up of this particular beer is one with a relatively low number of variations , their proportions varying from Eg : Brew No 68 : Friday 23 Rd December 1892
Yorkshire @ 84.5 %
Smyrna @ 15.5 %
Brew No 157 : 77 % Yorkshire , 23 % Smyrna
Also used were Ipswich and Suffolk ( Thompson ) malts , Both at 80.75 % , With the now ubiquitous Smyrna @ 19.25 % ( Brew Nos 143 & 257 1893 ) .
An odd brewing of this particular X X on Thursday 19 Th October 1893 had NO Sugars !! ;
The last brewings of this particular X X towards the end of 1893 , In common with other Non Pale Ale brewings at Eshaldwell began to use aproportion of Yorkshire Amber malt ;
Eg : Brew No 68 : Thursday 21 St December 1893 , Yorkshire Amber @ 80 % , Smyrna 20 % .
Average Racking Hop Addition : 4 - 4.25 Oz Per Barrel
Brewed 24 Times between December 1892 - December 1893
Version 3 : The Palest of the X X Ales
Brew No DATE O / Gravity R / Gravity F / Gravity IBU ABV
49 09/12/1892 1.061 1.022.75 1.016 36 5.9 %
120 06/04/1893 1.061 1.022.25 1.018 30 5.7 %
208 31/07/1893 1.061 1.019.25 1.015 30 5.9 %
89 23/01/1894 1.058.5 1.020.5 1.016 36 5.6 %
As with the other X X Ales , This beer uses both Malts and Sugars in roughly the same proportions as the other X X Ales , Though in this particular sub type of XX , A constant feature was the inclusion of Caramel at a certain point in the boil with an average 2 1/4 Hour boil ;
E g : Brew No 208 Monday 31 St July 1893 : 1.060 - 1.019.25 - 1.015 : 30 IBU , 5.9 % ABV ;
Caramel @ 100 Ounces
Grist : Marshall 79.5 % , Smyrna 14.75 % , Hirst Smyrna @ 5.75 %
Average Racking Hop Addition : 4 Ounces per Barrel in period
Brewed 13 Times between December 1892 and 1894 .
Cheers All ,
Edd
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