T & J HUNT , BANBURY : " BEER " 1844

 How Do All ,

Today`s recipe is from the earliest surviving Hunt , Edmunds & Co brewing production records ; 

The Brewing Book of John Hunt 1844 - 1845 @ B 20 / 2 / A3 / 1 , the other brewing books 

which are from the 20 Th Century date from the period 1930 - 1946, Cared for by the helpul team in Cowley at The Oxfordshire History Centre ..

The brewing interests of the Hunt family are believed to have started in 1807 ,

when Thomas Hunt  purchased The Unicorn and it`s attatched brewhouse on the Market Place

 in Banbury; Thos Hunt had a son named John who was to have the Unicorn & Brewhouse conveyed to him for the princely sum of 10 /- at sometime before 1832, when his own son ; 

Also called John had inherited or purchased a share in the business . 

John Hunt Jr was listed as being at The Unicorn in a local trade directory of the period .

The ` New Brewery` on Bridge Street being built in the 1830`s -  1840`s ; 

It was  John Hunt Jr who took a William Edmunds into partnership in 1850 , the concern being styled and known as Hunt , Edmunds & Co until the company`s registration in September1896 

when the more modern style of Hunt, Edmunds & Co Ltd was adopted .

The company continued to operated independently until 1965 when the well known firm of 

Mitchell`s & Butlers Ltd purchased the Bridge St company ;

With the brewery ceasing to brew in 1967 .

This recipe C Edd Mather 2023 

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                      Mitchells & Butlers Ltd and their successors in title  

  This recipe for 25. 105 Wort Litres @ 1.061 From the Mash Tun ; 80 % Mash Efficiency Assumed 

                             25.000 Wort Litres IN Copper @ Let Off - 120 Minutes @ 1.061.25

T  &  J Hunt 

The Brewery

Bridge Street 

Banbury 

Oxfordshire 

                                   

Photo of The Brewery Ca 1971 from 
The Brewery History Society page on Hunt, Edmunds & Co Ltd 

                                                                      " BEER " 

                                                   Friday 21 St June 1844 

                         Original Gravity : 1.059.5 Racking Gravity : 1.017 Final Gravity : 1.014 

                                                         I B U : 32   A B V : 6.0  % 

                                                                        MALTS

Crisp Malt :                                 80  % Chevalier        = 5.045 Kg  

                                                    20  % Hana Vienna   = 1.265 Kg

Alternative Vienna Malt =          20  % Weyermann     = 1.255 Kg

                                                          MASHING & SPARGING

                                                         Use a Pale Ale Type Liquor  

                       Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes before Mashing In 

                                              Ensure the Liquor is 1.75 " ABOVE Plates

                                    1   St  Mash Heat : 64 c @       0 - + 15   Mins = 12.620 Litres 

                                    2  Nd Mash Heat :  67 c @ + 15 - + 180 Mins =   6.780 Litres 

At 180 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings 

OVER the Mash until Consistently clear and bright , then send to the Copper and begin collection.

SPARGING : At Clear Wort to the Copper + 10 Minutes AT 74 - 71 c = 25.250 Litres and ,

at a runnings gravity of 1.006.25 , STOP TAPS and Collect Wort in the Copper .

                                                                 COLLECTION

                            At 1.006.25 as above , Stop Taps and Collect Wort in the Copper ;

                                   ADDING LIQUOR to reduce the Copper gravity to 1.061 ;

                          THEN CONDENSE TO 1.061.25 ON 25.000 Wort Litres in Copper 

                                                          AT Let Off - 120 Minutes              

N B : 

     As the Wort is Condensing , Remove any Scum or other Detritus floating on the Wort Surface,

                         BEFORE ADDING THE 1 St Hop Charge @ Let Off - 120 Minutes 

                                                                      COPPER

                                                        A 2 Hour Boil ON HOPS

                                         Add the 1 St Hops @ Let Off - 120 Minutes 

AT Let Off - 60 Minutes ON 23.060 Wort Litres IN COPPER @ 1.066 , ADD 6.350 Litres of Liquor,

                             Reducing the Copper Gravity to 1.051.75 ON 29.410 Wort Litres   

              At Let Off - 45 Minutes , ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes ,

                                                       ADD the Copper Finings .

                  At Let Off , STAND 10 Minutes and Recirculate IN Copper for 5 - 10 Mins ,

                  Then  STAND 1/2 Hour before COOLING   A S A P TO PITCHING HEAT  

                                                25.265 Wort Litres TO F . V @ 1.059.5 

                                                                      HOPS 

                                  1  St Hop Charge : To 25.000 Wort Litres @ 1.061.25

                                              16 IBU French Fuggles @ 4.2 % a/a = 35 g 

                                  2  Nd Hop Charge : To 28.130 Wort Litres @ 1.054 

                                              16  IBU French Fuggles @ 4.2 % a/a = 43 g 

                                                             RACKING HOPS 

                              To 24.500 - 24.400 Beer Litres : 10 g Goldings @ 6 % a/a 

                                                                     YEAST

                                          Pitch with 108 ml of A LIVE YEAST @ 14.5 c 

Reccomended Strains :                 Brewlab Thames Valley 1  

                                              Wyeast : 1275 : Thames Valley Ale

                                     WhiteLabs : WLP 030 : Thames Valley Ale Yeast  

                                                            ATTENUATION

DAY    Hour    Heat    Gravity                          REMARKS 

   1            P          16        1.059.5       Drop to 2 Nd F V @ 1.057

   2                        19.5     1.046

   3                        21.5     1.037

   4                        22        1.032         STOP ALL Rousing 

   5                        19        1.028

   6                        16        1.024

   7                        16        1.020.5

   8          M  6      13.5     1.017.25

   9           M         13.5     1.017         Rack and Fine TO Draught Containers 

STAND : 1 Week at 13 c then release Excess C O 2 and Re Seal .

CELLAR : 4 Weeks at 10 c then at 12 c 1 Week 

STILLAGE : 1 Week at 12 c Then FULLY VENT and after 8 - 12 Hours ,

                      Allowing the Beer to Clear & Condition , Then Quality Control .

Cheers All and Happy Brewing ,

Edd