How Do All ,
Today`s post is a recipe for the Pale Ale of Henry Bentley & Co Yorkshire Breweries Ltd ,
It`s taken from the 1892 - 1894 Brewing Book that`s part of the Bentley`s Yorkshire Breweries Ltd
Collection , deposited with the ever helpfull and friendly team at West Yorkshire Archives
whose Leeds searchroom is located on Neepshaw Lane South at Morley .
Catalogue No : 1892 - 1894 Brewing Book @ WYL 2045 / 288 / 106
The Pale Ales do slightly differ in the Sugars employed ; From a mixture of Inverts Glucose and Cane,
To the exclusive use of either Glucose or Cane Invert Sugars in some brewings . Pale Ale hop use in the Copper at Eshaldwell was generally consistent throughout the 13 brewings 1892 - 1894 ,
constantly featuring the use of ` Aged ` hops in the 1 St Charge @ Let Off - X Minutes ;
Brew No 65 : 29 / 12 / 1892 Sugar : 1.013.75 Invert Glucose
1 St Hops @ Let Off - 125 Minutes :86 Lbs Kent Rose " A " 1889 = 14 IBU
35 Lbs Kent Ready 1891 = 8 IBU
2 Nd Hops @ Let Off - 90 Minutes : 30 Lbs California Morris 1892 = 10 IBU
3 Rd Hops @ Let Off - 60 Minutes : 45 Lbs E Worldham Turvill 1892 = 12 IBU
Racking Hops ( 1892 ) : 12 Ounces Per 36 Gallons : Bavarian Kleiber 1892
Brew No : 216 : 04 / 08 / 1893 Sugar : 1.014.25 Invert Cane
1 St Hops @ Let Off - 105 Minutes : 100 Lbs Turvill Kent 1889 = 13 IBU
36 Lbs Bavarian Kleiber 1892 = 8 IBU
2 Nd Hops @ Let Off - 60 Minutes : 80 Lbs
Racking Hops ( 1893 ) : 12 Ounces Per 36 Gallons : Kent Stace 1892
Brew No 84 : 18 / 01 / 1894 Sugar : 1.016.25 Invert Glucose
1 St Hops : @ Let Off - 120 Minutes : 75 Lbs Kent Maplesden 1886 = 7 IBU
2 Nd Hops : @ Let Off - 60 Minutes : 140 Lbs Kent Collins 1893 = 41 IBU
Racking Hops : 11.75 Ounces Per 36 Gallons : Sussex Lord 1893
Here`s today`s cerevesian offering , the December 1892 version , a recipe for 30.155 Wort Litres
To the Copper from the Mash @ 1.036 ; with the Sugars Addition @ Let Off - 125 Minutes ( Approx )
= At Let Off - 120 Mins 30.000 Wort Litres at Copper Up @ 1.050
80 % Mash Efficiency Assumed
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their successors in title
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
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| B Y B Special Pale Ale LabeL Photo From the Labologist`s Society Website |
PALE ALE
Thursday 29 Th December 1892
Brew No : 65
Original Gravity : 1.057.25 Racking Gravity : 1.019 Final Gravity : 1.016
I B U : 44 A B V : 5.5 %
MALTS
U K & Ireland
Crisp Mlat : 84 % Chevalier = 3.765 Kg
16 % Scottish Ale @ 6.5 ebc = 0.720 Kg
Alt : 16 % Malting Company of Ireland : Irish Ale Malt
Australia
Voyager Craft Malt : 86 % Veloria Schooner = 3.850 Kg
Barrett - Burston : 14 % Vic Ale Malt = 0.630 Kg
Alt : Joe White : Trad Ale Malt
New Zealand
Crisp Mlat : 84 % Chevalier = 3.765 Kg
Gladfield Malt 16 % Ale Malt = 0.720 Kg
South Africa
Crisp Malt 84 % Chevalier = 3.765 Kg
Weyermann Malt 16 % Vienna Malt = 0.720 Kg
MASHING
Use a Pale Ale type Liquor
Thoroughly pre warm the Mash Tun to 90 c - 10 Before Goods In , 1.5 " Above the plates .
1 St Mash Heat : 64 c At 0 - + 25 Minutes = 12.100 Litres
2 Nd Mash Heat : 67 c At + 25 - + 120 Minutes = 4.825 Litres
At 120 Minutes , slowly open the mash tun valve and return any cloudy / turbid 1 St runnings ;
Over the mash until consistently clear & bright , Only send to the Copper @ Clarity + 5 Minutes .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes , AT 72 c = 20.200 Litres , then at 1.004 ;
STOP TAPS / Shut Off Mash Tun Valve and Collect Wort in the Copper . At Collection ,
ADD Liquor to the Copper , REDUCING the Gravity to 1.036 ON 30.155 Wt Litres then + SUGARS ;
CONDENSE to 1.050 ON 30.000 Wort Litres IN COPPER @ Let Off - 120 Minutes .
SUGARS
1.013.75 Invert Glucose @ 24.02 % = 1.355 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 90 Minutes , ADD the 2 Nd Hops .
At Let Off - 65 Minutes ON 26.400 Wort Litres IN COPPER @ 1.056 , ADD 2.735 Litres of Liquor ,
Reducing the Copper Gravity to 1.050.75 , then at Let Off - 60 Minutes , ADD the 3 Rd Hop Charge.
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes ;
RECIRCULATE IN COPPER 10 - 15 Minutes , then STAND 1/2 Hour before COOLING A S A P .
HOPS
USE Whole Cone / Flower Hops FREE in the Boil
1 St Hop Charge : To 30.000 Wort Litres @ 1.050
14 IBU OLD Goldings @ 4 % a/a = 35 g , 22 IBU Brewer`s Gold @ 6.5 % a/a = 33 g
2 Nd Hop Charge : To 28.200 Wort Litres @ 1.053
10 IBU Fuggles @ 5.5 % a/a = 18 g
3 Rd Hop Charge : To 28.990 Wort Litres @ 1.051
12 IBU East Kent Goldings @ 6.5 % a/a = 18 g
RACKING HOPS :
12 g Hallertau Heresbrucker / Saazer @ 3.5 % a/a TO 24.750 Beer Litres IN Draught Vessel
YEAST
Pitch with 88 g Weight of a LIVE Yeast @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.057.25 Rouse at Pitch + 4 Hours and at every 6 - 8 UNTIL STOP
2 E 4 16.5 1.042
3 M 18 1.040
E 5 19 1.036
4 M 20.5 1.029
E 20.5 1.026.5 COOL & SKIM
5 E 18 1.024
6 M 14.5 1.022.5 SKIM
E 13.5 1.021.5 CLEAR to 2 Nd Vessel
7 E 13 1.019.75
8 E 13 1.019.5
9 M 13 1.019.25
E 13 1.019
10 Noon 13 1.019 Rack AND Fine ON HOPS = 24.750 Beer Litres Racked Down.
STAND : 2 Weeks @ 10 - 13 c
CELLAR : 3 Months at 6 - 8 c THEN 2 Weeks @ 10 - 12 c
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 12 Hours BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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