How Do All ,
Following on from yesterday`s post about the brewings of X X X . V at Eshaldwell 1892 -4 , Here`s today`s corresponding recipe for you all to try out ; It`s a brew fro August 1893 ,
A relatively unique brewing , as it doesn`t featur any Black Malt addition ; as Broth or Grain !!! .
The 1892 - 1894 Henry Bentley & Co Yorkshire Breweries Ltd Brewing Book is part of the larger Bentley`s Yorkshire Breweries Collection , Cared for by the good folks at the West Yorkshire Archives Service over in Morley , 1892 -4 Brewing Book Catalogue No : WYL 2045 / 288 / 106
I hope you all enjoy the recipies from this brewery as much as I did the research involved !! ; On which note , If ANY readers know of historic brewing records from ANY of the other Breweries in the Bentley family, Please get in touch if you`re able to assist with my research into the beers made by this important family of Yorkshire brewers and thier successor companies ( Up to brewery closure )
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Bentley`s Yorkshire Breweries Ltd and their successors in title
This recipe for 30.145 Wort Litres from the Mash Tun @ 1.045.5 , 80 % Mash Efficiency assumed
After 1 St Sugars addition and Condensing Boli = 30.000 Wort Litres @ 1.052.5 Let Off - 190 Mins
Henry Bentley & Co Yorkshire Breweries Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
 |
| Timothy Strong Ale Label Courtesy of The Labologist`s Society Website |
OLD TIMOTHY
Thursday 31 St August 1893
Brew No : 247
Original Garvity : 1.071.75 Bottling Gravity : 1.014.75 Final Gravity : 1.012
I B U : 34 A B V : 7.9 %
MALTS
U K & Ireland
Warminster Malt : 12.25 % Plumage - Archer = 0.690 Kg
21 % Vienna Malt = 1.190 Kg
Crisp Malt : 26.75 % Chevalier = 1.515 Kg
20 % Hana Vienna = 1.130 Kg
20 % Scottlish Ale Malt = 1.135 Kg
Australia
Voyager Craft Malt : 40 % Veloria Schooner = 2.260 Kg
40 % Veloria Vienna = 2.165 Kg
Barrett - Burston : 20 % Vic Ale Malt = 1.130 Kg
New Zealand
Crisp Malt 40 % Chevalier = 2.270 Kg
Weyermann Malt : 40 % Vienna Malt = 2.265 Kg
Gladfield Malt : 20 % Ale Malt = 1.130 Kg
South Africa
Crisp Malt 40 % Chevalier = 2.270 Kg
Weyermann Malt : 40 % Vienna Malt = 2.265 Kg
Pale Ale Malt @ 6.5 ebc 20 % = 1.130 Kg
MASHING
Use a Soft Liquor and thoroughly pre warm the Mash Tun to 90 c - 10 Mins BEFORE goods in
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed before mashing in .
1 St Mash Heat : 66 c At 0 - + 20 Minutes = 16.220 Litres
2 Nd Mash Heat : 67 c At + 20 - + 120 Minutes = 6.100 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 THEN send to the Copper and begin collection.
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes @ 74 - 71 - 68 c = 23.250 Litres
At a Gravity of 1.004.5 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection of Wort in the Copper ; ADD Liquor to the Copper , Reducing the Copper Gravity
to 1.045.5 ON 30.145 Wort Litres , THEN ADD the 1 St Sugars = 1.052.25 Let Off - 200 Mins .
CONDENSE to 1.052.5 ON 30.000 Wort Litres IN COPPER @ Let Off - 190 Minutes .
SUGARS
1 St Sugars Charge : To 30.145 Wort Litres @ 1.045.5
1.006.75
0.320 Kg No 1 Invert , 0.320 Kg No 2 Invert
2 Nd Sugar Charge : To 27.305 Wort Litres @ 1.056
1.009.75 No 2 Invert = 0.835 Kg
CARAMEL : 45.2 ml Caramel @ Let Off - 15 Minutes
COPPER
A 3 Hour 10 Minutes Boil ON HOPS
1 St Hop Charge @ Let Off - 190 Mins , then at Let Off - 120 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 48 Minutes @ 1.066 ON 23.165 Wort Litres, ADD 4.140 Litres of LIQUOR to
The Copper , reducing the gravity to 1.056 then ADD the 2 Nd Sugars and at Let Off - 45 Mins ,
ADD the 3 Rd Hop Charge . At Let Off - 15 Minutes @ 1.069 ON 25.960 Wort Litres ,
ADD the Caramel , then at Let Off - 12 Minutes add the Coppewr Finings ; at Let Off stand 10 Mins
Then Recirculate IN COPPER for 10 - 15 Minutes BEFORE standing 1/2 Hour .
COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.052.5
9 IBU Hallertau Heresbrucker @ 3.5 % a/a = 26.5 g
2 Nd Hop Charge : To 26.570 Wort Litres @ 1.058.5
Saazer @ 3.5 % a/a = 33 g
3 Rd Hop Charge : To 27.305 Wort Litres @ 1.066
13 IBU Goldings @ 6 % a/a = 23 g
RACKING HOPS
To 24.300 Beer Litres IN C V
10 g Goldings @ 6 % a/a
YEAST
Pitch with 160 g of a LIVE YEAST @ 16 c
Use a Yorkshire or Burton type Ale Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.071.75 Rouse @ Pitch + 4 Hours
2 E 4 16.5 1.068 Drop to 2 Nd F V
3 M 6 17 1.062 Rouse @ Drop + 18 Hrs and at EVERY 6 - 8 Hours - STOP
E 6 18.5 1.054
4 M 19 1.044.5
E 20.5 1.037.5
5 M 21 1.031
E 19 1.026 STOP Rousing
6 E 17.5 1.022
7 E 16 1.019.75 COOL
8 M 15.5 1.019.5 ADD FININGS TO THE F V .
9 M 15 1.019 Drop TO BOTTLING Maturation Vessel = 24.300 Beer Litres
CONDITIONING VESSEL
MATURE ON HOPS in the C V for 1 Week @ 12 - 13 c then COOL to 8 c
At a gravity in CV of 1.015.25 , STILLAGE the vessel and allow to 13 c .
FULLY VENT - 12 - 8 Hrs BEFORE BOTTLING
BOTTLING
Bottle CLEAR & BRIGHT at 1.014.75 at 13 - 15 c then STAND 1 Week at 13 - 15 c
CELLAR : At 12 - 10 c for 1 Month then at 8 c for 6 - 8 Months
NB : STAND 2 Weeks at 10 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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