How Do All ,
Here`s the final post in the series on the beers of Henry Bentley & Co Yorkshire Breweries Ltd 1892-4
As with the other posts on the beers as brewed at Eshaldwell , this analysis is drawn from the information contained in the 1892 - 1894 Brewing Book that`s part of the larger archive of the succeding firm , Bentley`s Yorkshire Breweries Ltd ; the records are cared for by the ever friendly & helpfull team over in Leeds at West Yorkshire Archives, thanks to the team for their assistance with my research into Yorkshire`s beery history , It`s really appreciated .
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 |
| Label Photo Courtesy of Peter Dickinson |
X X X . V
OLD TIMOTHY
1892 - 1894
A Traditional Yorkshire strong ale whose origins possibly lie in the products of Henry Bentley`s
Father`s brewery , The Lockwood Brewery , Huddersfield in the late 18 Th Century.
As with other H Bentley & Co Yorkshire Breweries Ltd beers , this beer features an average
Or usual Grist Make Up of 80 - 84 % Yorkshire , with the remaining portion taken up by the
ubiquitous Smyrna Malt @ 20 - 16 % .
In common with the other Strong Ales ,Porters and Stouts brewed at Eshaldwell
( from the 1892 - 1894 Brewing Book) , this beer also features Invert Sugars and ,
the admixture of a cooled and clear Black Malt broth* and Caramel @ X point during the boil .
* Use changes to x Bushels of Black Malt by November 1893
X X X . V Sample Grists , Sugars Etc
Wednesday 21 St December 1892 Brew No : 60
Yorkshire @ 84 %
Smyrna @ 16 %
COPPER ADDITIONS : Garton & Co Invert @ 1.017.25
Black Malt Broth @ 16 Gallons
Caramel @ 1/2 Gallon
Thursday 31 St August 1893 Brew No : 247
Yorkshire @ 80 %
Smyrna @ 20 %
COPPER ADDITIONS : Garton & Co Invert @ 1.016.5
Caramel @ 4 Gallons
Wednesday 8 Th November 1893 Brew No : 31
Yorkshire @ 82 %
Smyrna @ 18 %
COPPER ADDITIONS : Garton & Co Invert @ 1.019.5
Black Malt @ 2 Bushels
Caramel @ 1 Gallon
Friday 19 Th January 1894 Brew No : 85
Yorkshire @ 77.75 %
Smyrna @ 22.25 %
COPPER ADDITIONS : Garton & Co Invert @ 1.014
Black Malt Broth @ 16 Gallons
Caramel @ 1/2 Gallon
The racking hop addition rate does change in line with variety and Crop Year changes ; from
" Bavarian , Kleiber 1892 " at the rate of 3.5 Ounces / Std Barrel @ 36 Gallons in Brew No 60 ,
to the same ratio applied to Brew No 205 but using " Kent Stace 1892 " as the hop of choice ;
Other additions are : Brew No 31 @ 7.5 Ounces / Brl " Worcester Cook 1893 " with a return to the more prevalent Racking Hop rate of 3.5 Ounces / Brl in Brew No : 85 " Sussex Lord 1893 " .
Available in both Draught and Bottled formats
Old Timothy Sample Analyses Table
Brew No DATE O / Gravity Rack Gravity Final Gravity I B U A B V
60 Wed 08 / 12 / 1892 1.072.25 1.020.5 1.014 48 7.75 %
84 Fri 15 / 02 / 1893 1.072.75 1.023.25 1.018 48 7.2 %
205 Thu 25 / 06 / 1893 1.072.75 1.020 1.015 38 7.7 %
247 Thu 31 / 08 / 1893 1.071.75 1.017.75 1.012 34 7.9 %
31 Wed 08 / 11 / 1893 1.074.5 1.022.5 1.017 58 7.6 %
65 Tue 19 / 12 / 1893 1.071.25 1.022.75 1.017 46 7.2 %
85 Fri 14 / 01 / 1894 1.070.5 1.022.25 1.016 52 7 %
Brewed 9 Times from December 1892 - January 1894
Cheers All ,
Edd
Analysis , Commentary & Tables C Edd Mather 2023
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