HODGSON`S KINGSTON BREWERY Co Ltd : PORTER 1894

 How Do All ,

Today`s recipe is a beautifull Porter from 1894, One drawn from my recent trip to 

The Oxfordshire History Centre in Cowley ; An analysis of , The brewing books of A J Baily 

whilst he was brewing at Brook Street from early 1894 , Until early - mid 1897 .

This recipe comes from the only one of the trio of books to contain attenuation records , the earliest of the set which only covers the period between January and October 1894 

@ B 33 A 13 1 . 

The original grist for the mash was relatively simple , containing imported Russian barley ,

Malted in the UK @ 8 Quarters; And a malt entered as " Gray " at 4 Quarters ; then 3 quarters 

Each of both Crystal and Black Malts .The Sugars originally used wer a blend of Graton`s ,

 " Caramelised " ; and a common ingredients in quite a few stouts & porters of the period , Caramel .

The Hops used were a blend of both UK ( Sussex 1893 , and Falmouth Kents 1893 ) ;

And at the start  Of the boil , Oregons 1893 .

Cheers All and Happy Brewing ,

Edd

This recipe C Edd Mather 2023

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                             Hodgson`s Kingston Brewery Co Ltd and their Successors in title

         This recipe for 30.200 Wort Litres from the Mash Tun @ 1.026 , 80 % Mash Efficiency

                                                 30.000 Wort Litres at Let Off - 140 Minutes 

Hodgson`s Kingston Brewery Co Ltd 

The Brewery

Brook Street

Kingston upon Thames

Surrey

                                                       PORTER

                                                       Thursday 30 Th August 1894 

                                                                Gyle No : 189

                 Original Gravity : 1.052.75 Bottling Gravity : 1.012.75 Final Gravity : 1.010

                                                    I B U : 38             A B V : 5.6 %

                                                          MALTS

Crisp Malt :                             51.2 % Hana Malt                = 1.665 Kg

Warminster Malt                     27.2 % Vienna                      = 0.885 Kg

French & Jupps :                     14.4 % Medium Crystal       = 0.520 Kg

                                                   7.2 % Black Malt               = 0.260 Kg

                                                                MASHING

                                                   Use a Stout / Porter Liquor 

                            Pre Warm the Mash Tun to 90 c - 10 Minutes before mashing in .

                               1  St  Mash Heat : 66 c @       0 - +   30 Minutes = 7.545 Litres

                               2 Nd Mash Heat :  67 c @ + 30 - + 120 Minutes = 1.800 Litres

     At 120 Minutes , Slowly open the mash tun valve and return any cloudy 1 St runnings OVER 

                       The mash until consistently clear & briught ; Only then send to the Copper .

                                    

                                                    SPARGING  &  COLLECTION

                           At Clear Wort to the Copper + 10 Minutes @ 83 - 80 c = 22.0 Litres,
At a gravity of 1.003 , Stop Taps and Collect Wort in the Copper ; Adding Liquor to the copper ,
               Reducing the Copper Gravity to 1.026 ON 30.200 Wort Litres In Copper @ 1.026 ;
ADD the 1 St Sugar Charge then Condense to 1.043 On 30.000 Wort Litres @ Let Off - 140 Mins.
            Take care to remove any scum or other detritus floating on the Wort surface ,
                                         Before the 1 St Hops @ Let Off - 140 Minutes .

                                                                    SUGARS

                             1  St Sugar Charge @ Let Off - x Mins To 30.200 Wort Litres 

                                 1.011.25 No 1 Invert Sugar                 = 1.065 Kg

                                 1.005.5   Invert Belgian Candi Syrup  = 0.520 Kg

                        2 Nd Sugar Charge @ Let Off - 60 Minutes To 29.585 Wort Litres

                                                     1.002.75 Caramel = 0.255 Kg

                                                                     COPPER

                                               A 2 Hour 20 Minutes Boil ON HOPS

  1 St Hop Charge @ Let Off - 140 Minutes , then at Let Off - 90 Minutes ADD the 2 Nd Hops .

                     At Let Off - 60 Minutes , ON 26.085 Wort Litres IN Copper @ 1.049 

                    ADD 3.300 Litres of LIQUOR, Reducing the Copper gravity to 1.045.5

                                ON 29.585 Wort Litres IN Copper , Then + Caramel .

                                  At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.

         AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes ,

                   THEN Recircirculate IN Copper for 5 - 10 Minutes , Then STAND 1/2 Hour 

                                         BEFORE COOLING A S A P to Pitch Heat .

                                                                       HOPS

                            1  St  Hop Charge : To 30.000 Wort Litres In Coapper @ 1.043

                                               12  IBU Cluster @ 6.5 % a/a =  19 g

                                   2 Nd  Hop Charge : To 27.905 Wort Litres @ 1.046

                                            16 IBU French Fuggles @ 4.2 % = 36 g 

                                    3 Rd  Hop Charge : To 27.270 Wort Litres @ 1.049

                                                     10  IBU Goldings @ 6 % = 17 g

                                                                       YEAST

                                              25.550 Wort Litres IN F V @ 1.052.75

                                                   58 ml of a LIVE YEAST @ 16 c

                                                      ATTENUATION 

DAY    Hour    Heat    Gravity                            REMARKS

    1            P          16       1.052.75

    2           M         16.5     1.050

                  E         17.5     1.045

    3           M         19.5     1.040

                  E         21.5     1.032.5

    4           M         22        1.026    CLEAR to 2 Nd F V = 25.200 Wort Litres IN Vessel

                  E         19        1.021    

    5           M         16        1.028   

                  E         16        1.024.5   

    6           M         14        1.022.25  

    7           M         13.5     1.020.25   CLEAR To Conditioning Vessel = 24.800 Beer Litres 

STAND : 2 Weeks at 12 c Then VENT Excess C O 2 and Re Seal .

MATURE : At 8 - 6 c FOR X Months UNTIL @ 1.014.5 , then STILLAGE vessel .

STILLAGE : At 10 c for 2 WEEKS then allow to 12 c and FULLY VENT @ 1.013.25 ;

                      Allow the C V to 15 c and then bottle as below .

BOTTLE : Clear & Bright at 1.012.75 at 15 - 16 c THEN STAND 1 Week @ 13 c - 15 c .

CELLAR : 2 Months at 10 c then STAND 1 Week at 12 c BEFORE Q . C .

Cheers All ,

Edd

W H BRAKSPEAR & SONS : X X ALE 1858

 How Do All ,

Today`s beery delight comes from the well known Henley brewery of  Brakspear & Sons.

 

The source of today`s recipe is the Brewing Book 1858 - 1864 of ,H H Braksapear 

@ B 33 / A 5 / 2 ; cared for by the friendly folks at The Oxfordshire History Centre on 

Temple Rd in Cowley .

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                       W H Brakspear & Sons Ltd and their successors in title

W H Brakspear & Sons 

The Brewery

New St 

Henley oin Thames 

Oxfordshire 

Photo of New St Courtesy of Brakspear`s 

                                                                       X X ALE

                                                    17  Th April  1858 

                                                        Brew No : 23 

                       Original Gravity : 1.056.5  Racking Gravity : 1.013.25  Final Gravity : 1.011

                                                        I  B  U  : 28                               A  B  V  :  6.0  % 

                                                                    MALTS

U K  & Ireland 

Crisp Malt :                               30   %   Chevalier          =  1.430 Kg

Crafty Maltsters                        30   %   Scottish Annat   = 1.420 Kg

Warminster Malt                       40   %   Vienna Malt       = 1.905 Kg

Australia 

Voyager Craft Malt                   40   %   Veloria Vienna      = 1.905 Kg

                                                  60   %   Veloria Schooner  = 2.865 Kg 

New Zealand & South Africa 

Crisp Malt                                  30   % Chevalier               =  1.430 Kg

                                                   30   % Maris Otter            =  1.425 Kg

Weyermann Malt                       40   % ` Barke ` Vienna     = 1.905 Kg

U S A 

Valley Malt                         50  %  Golden Valley Pale Ale =  2.380 Kg

Weyermann Malt                50  %  ` Barke ` Vienna            = 2.380 Kg

                                                                          MASHING

                                                         Use a Lightly Burtonised Liquor

         Pre Warm the mash tun to 95 c - 10 Mins ; ENSURE the Liquor is 1.5 " ABOVE the Plates

                               1   St  Mash Heat : 63 c @    0  -  +    60 Minutes = 11.510 Litres 

                               2  Nd  Mash Heat : 67 c @ + 60 - + 150 Minutes =   7.150 Litres

At 150 Minutes , slowly open the mash tun valve and return any cloudy / turbid 1 St Worts OVER 

The mash until consistently clear & bright , only then allow to the Copper.

                                                                        SPARGING

                                                 AT Clear Wort to the Copper + 10 Minutes 

                       SPARGE :1 St = 12.245 Litres @ 86 c ; 2 Nd Sparge @ 56 c = 5.110 Litres 

                            At a gravity of 1.004 ; Stop Taps and Collect Wort in the Copper .

                                                                     COLLECTION 

          At 1.004 , Stop Taps and Collect Wort in the Copper ; ADDING LIQUOR to the vessel ,

                            REDUCING the Copper Gravity to 1.038.25 ON 30.170 Wort Litres 

      Then ADD the Cane Sugars and CONDENSE to 1.045.25 ON 30.000 Wort Litres In Coipper.

                NB : Take care to remove any scum or other detritus floating on the Wort surface ,

                                           BEFORE Let Off - 105 Minutes ( 1 St Hop Charge ) .

                                                                         SUGARS

                                                 Cane Sugar @ 1.006.75 = 0.540 Kg  

            NB : Australian or U S readers should try this with a Raw Cane / Un Refined Cane sugar 

                                                                          COPPER 

                                                          A 1 3/4 Hour Boil ON HOPS 

        1 St  Hop Charge @ Let Off - 105 Minutes , then at Let Off - 60 Minutes, ADD the 2 Nd Hops .

                                   At Let Off - 30 Minutes ; ADD the 3 Rd Hop Charge

             At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes ;

                     Then Re Circulate IN Copper for 10 Minutes BEFORE a Half Hour Stand .

         At the end of the 1/2 Hour STAND ; SEND TO A Hop Back Vessel for a 1 HOUR  STAND

                       AFTER the 1 Hour in the Hop Back is Up , COOL A S A P to Pitching Heat 

                           Volume @ Let Off + 45 Minutes = 23.570 Wort Litres @ 1.056.5

                                                                             HOPS

                                       1  St  Hop Charge : To 30.000 Wort Litres @ 1.045.25

                                                   7 IBU French Fuggles @ 4.2  % = 18 g 

                                                   3 IBU Brewer`s Gold  @ 6.5  % =   5 g

                                       2  Nd Hop Charge : To 26.850 Wort Litres @ 1.050

                                                           3  IBU  Goldings          @ 6    %  =  5 g 

                                                           3  IBU  Brewer`s Gold @ 6.5 %  =  4 g

                                                           4  IBU  French Fuggles@ 4.2 % = 10 g

                                          3  Rd Hop Charge : To 25.240 Wort Litres @ 1.053

                                                 6  IBU East Kent Goldings @ 6.5 % = 9 g

 

                                                                HOP BACK CHARGE 

                               14 g French Fuggles to 23.500 Wort Litres IN VESSEL ( Approx ) 

                                                                            YEAST

                                         Pitch with 90 ml of a LIVE YEAST CULTURE @ 15 c 

                                                         ATTENUATION

DAY     Hour     Heat     Gravity                     REMARKS

    1             P           15        1.056.5

    2          E  6       16.75      1.050

    3         M  6       18.25      1.041.25

               M  9         19         1.034.5

              Noon         20         1.032.25 

                E   2        20.25    1.032          CLEAR TO 2 Nd F V = 22.800 Wort Litres IN Vessel

    4            M          20         1.022         

                   E          18         1.017.5

    5             E          16         1.015.25

    6             E          14.5      1.014

    7             E          14         1.013.25          RACK to Draught Container .22.500 Beer Litres 

                                                                                        ( Approximated Volume ) 

STAND : 1 Week @ 12 - 13 c Then release Excess C O 2 and re seal  .

CELLAR : 4 Weeks at 6 - 8 c then ADD Finings and roll well + 

                   1 Week @ 10 c & Roll again before stillaging .

STILLAGE : 1 Week at 12 c then FULLY VENT and allow 12 Hours Before Q . C 

Cheers All and Happy Brewing ,

Edd 

W H BRAKSPESAR & SONS : SELECTED BREWINGS 1858 & 1864

How Do All ; 

Today`s post is drawn from the brewing book of H H Brakspear which covers 1858 - 9 & 1864 ;

It`s part of the Brakspear`s collection deposited with the ever helpful & friendly team down in 

Oxford at The Oxfordshire History Centre in Cowley , Cat No : B 33 / A 5 / 2 .

W H Brakspear & Sons : A Potted History;

Photo of New St Ca 1900 Courtesy of Brakspear`s 

Robert Brakspear , a Publican Brewer of Witney joined his uncle ; 

Richard Hayward at his brewery & Malthouse at ` The Bell ` in  Henley in 1779 , 

becoming a partner in the business in 1781 ; Purchasing the business outright in 1803 ,

after inheriting his Uncle`s share of the business . 

By 1812 when Robert Brakspear died , the business at The Bell had expanded to own or operate 34 ` Tied ` houses after the merger with their near neighbours , Appleton & Shaw of New St .

Brewing at the brewery of Richard Hayward ceased soon after the merger , with all brewing concentrated at New St .

 

 In 1825 , William Henry Brakspear became a partner in his father`s brewery ; becoming sole

 proprietor of the New St concern by 1848 ; with his own sons , Archibald and George becoming partners in due course .  When , W H Brakspear died in 1882  he had increased the output of the brewery from ;9,000 Barrels per Annum in 1838 , to 14,000 barrels in 1882 .

  W H Brakspear & Sons was registered as a limited company in January 1896 ; 

within two years , The newly founded company had purchased another local rival ,

 Holmes & Steward , of The Grays Brewery in Henley . 

In 1913 the firm bought Baker, Powell & Co of Wokingham ;

Following this purchase , in 1940 they bought Gundry & Co of Goring ( Oxon ) and 18 pubs .

In 2002 , the production of Brakspear`s fine ales in Henley ceased ; with production moving to 

the nearby Wychwood Brewery ; with a spell of being brewed at Burtonwood Brewery near 

Warrington in Cheshire ; after this period , production was then centralised at Wychwood ,

Where some of the historic New St vessels and brewery plant were moved in order to 

better replicate the beers as brewed down the road at Henley ; Though since 2013,

The Brakspear`s company has had it`s own plant at ` The Bull ` on Bell St in Henley; a welcome 

return of Brakspear`s to the area of Henley where Robert Brakspear moved in 1779 .

Cheers All , I hope you all enjoy this analysis and ;

 I`m always keen to see more historic brewing records , so if any readers are able to assist with , 

Photos of brewing records from the Oxfordshire area in Private Collections , please leave a ciomment below or e mail me @ beerhistorybloke@gmail.com .

Cheers All , Edd 

This Analysis C E Mather 2023 

W H Brakspear & Sons 

The Brewery

New St 

Henley on Thames 

Oxfordshire 

Photo of Brakspear Steam Dray : Courtesy of Brakspear`s 

                                    SELECTED BEERS 1858  &  1864

 Brew No        BEER          DATE        Original Grav  Racking Grav  Final Gravity  I B U   A B V

       11           P   X X      08/09/1864        1.059.75         1.010.25            1.007         54    7.0    %

         3          Pale  Ale    07/10/1864        1.064.5            1.016                 1.012         60    7.0    %

       23             X   X       17/04/1858        1.056.5            1.014                 1.011         28    6.0    %

       76             X   X       21/10/1864        1.061               1.013.5              1.010         22    6.7    %

       24  STOCK X   X      20/04/1858         1.059.5            1.011                 1.007         26    7.7    %

         4       Table  Beer   20/05/1858         1.037.25          1.010.25            1.007         40    4.0    %

                  P/Gyled W/ X X X

         8       Table Beer    22/07/1864          1.043              1.017.25            1.014         10    3.8    %

                  Table Beer    27/09/1864          1.037.75         1.011.25             1.008        30    3.9    %

         3         PORTER     14/05/1858         1.056.25         1.010.5               1.007        44    6.5    %

         7         PORTER     13/10/1864         1.060              1.018                  1.014        26    6.0    %

         1          STOUT       27/10/1864         1.077.75         1.020                  1.016       70    8.2    %

         6          X  X  X      12/10/1858          1.082.5            1.020                 1.015       48    9.0    %

         8          X  X  X      22/07/1864          1.083.5            1.018.25            1.014       58    9.3    %

Cheers All ,

       Edd 

LlOYD & Co , St ALBANS : X MILD 1873

How Do All ,

Today`s recipe is a tasty treat from a small Hertfordshire brewery from the early 1870`s ;

Chosen after I asked fellow beer history enthusiast Martyn Cornell what sort of beer from the

Lloyd & Co range he`d like to see as a recipe , he kindly relied that a Mild recipe would be good

To see . My reply was , X Mild , it is then !!

Originally brewed using a local Malt @ 6 Quarters of No 2 St Albans Malt,

With the first hop charge being an OLD crop year, Viz :  " 12 Lbs Americans 1868 ", 

and the last Hop Charge consisting of " 24 Lbs Playfoot Kt 1872 " .

The more eagle eyed amongst you will notice I`ve used Malt Extract in this recipe ;

This is purely there for ` Wort Extension ` purposes ; IE : To increase the final ` Yield To F V `

At the specified Original Gravity , in this case 1.045.25 . 

Some of you may be wondering as to the reason ,Well , it`s merely a replication for the

Home or Hobby Brewer of the use of ` Reserved Wort ` in a commercial Brewery in the 1870`s , 

A technique also used at the Kingsbury Brewery during the period covered  by the source of today`s cerevesian delight ; The Brewing Book of Wm Oakly Baily 1872 - 1875 @ B 33 / A 9 / 1 , 

Part of the Brakspear`s archives, cared for by the friendly and helpfull team on Temple Road,

at The Oxfordshire History Centre , Cowley  .

If any blog readers know of brewing records in private collections from Hertfordshire and the 

Surrounding counties, and are able to send me photos , please leave a comment below

 or send me an e mail ,

Cheers All and Happy Brewing ,

Edd  @ beerhistorybloke@gmail.com

This recipe C Edd Mather 2023 

                 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                              The Kingsbury Brewery Co Ltd and their successors in title  

Loyd & Co 

The Kingsbury Brewery

Verulam Rd 

St Albans

Hertfordshire 

Recent Photo of The Kingsbury Brewery Premise from,
The BHS Webpage on The Kingsbury Brewery Co Ltd 

                                                              X   MILD 

                                                       Saturday  24 Th May 1873  

                                                                  Gyle No : 45

                  Original Gravity : 1.045.25 Racking Gravity : 1.011.75 Final Gravity : 1.007

                                                       I B U : 22     A B V : 4.7 % 

                                                                    MALTS

Crisp Malt :                                42.5 % Chevalier               =  2.0     Kg

                                                   42.5 % Hana Vienna          =  2.015 Kg

                                                   25    % No 19 Maris Otter =  1.175 Kg

                                                                 MASHING 

                                                 Use a ` Mild Ale ` / SOFT Liquor 

               Thoroughly pre warm the Mash Tun to 95 c - 10 Minutes BEFORE Mashing In 

                               ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed 

                                 1   St  Mash Heat : 65 c At       0 - +   60 Mins = 13.00 Litres

                                 2 Nd  Mash Heat : 66 c At +  60 - + 120 Mins =   2.0   Litres

                                 3 Rd  Mash Heat : 69 c At + 120 - + 135 Mins =  3.70 Litres

                                      At Taps ( 135 Mins ) , slowly open the mash tun valve

Return any turbid or cloudy 1 st runnings OVER the mash until consistently clear and bright , 

                   ONLY send to the copper after 5 Minutes of consistently clear wort runnings.

                                                                SPARGING

                 Sparge at Clear Wort to the copper + 10 Minutes @ 78 - 76 c = 27.160 Litres

   At a gravity of 1.004.5 - 1.004.25 , STOP TAPS / Close off the Mash Tun Valve and Collect Wort.

                                                              COLLECTION 

             At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.042 

         ON 27.160 Wort Litres IN COPPER ; Then Condense to 1.042.25 ON 27.000 Wort Litres ,

    Remove any scum or other detritus floating on the Wort Surface BEFORE L/Off - 150 Minutes.

                                                                 SUGARS

                                  1.003 Malt Extract = 0.300 Kg To 30.075 Wort Litres 

                                                                 COPPER

                                                  A 2 1/2 Hour Boil ON HOPS    

              1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes @ 1.051

                        ON 21.405 Wort Litres in Copper , ADD 9.135 Litres of LIQUOR,

                   Reducing the Copper Gravity to 1.035.5 , THEN at Let Off - 60 Minutes

                 ON 27.760 Wort Litres IN Copper @ 1.039 , ADD 2.315 Litres of LIQUOR ,

       Reducing the Copper Gravity to 1.036 ON 30.075 Wort Litres , Then ADD the Malt Extract. 

                               AT Let Off - 30 Minutes , ADD the 2 Nd Hop Charge

           At Let Off - 12 Minutes ADD the Copper Finings then at Let Off , STAND 10 Minutes ;

RECIRCULATE In Copper for 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P .

                                                                    HOPS 

                            1   St Hop Charge : To 27.000 Wort Litres @ 1.042.25

                                      7 IBU  East Kent Goldings @ 6.5 % a/a = 10 g

 

                               2 Nd Hop Charge : To 27.760 Wort Litres @ 1.042

                                      13 IBU French Fuggles @ 4.2 % a/a = 33 g 

                                                                  YEAST

                                      Pitch with 145 ml of a LIVE YEAST @ 14 c

                                      Strain Reccomendation : Whitbread T II Type 

                                                          ATTENUATION

DAY       Hour     Heat    Gravity               REMARKS 

    1             P           15         1.045.25 

    2            M          17.5      1.035

                   E          18.5      1.028

    3            M          18.5      1.022

                   E          19.5      1.016

    4            M          15.5      1.014

                   E          15         1.013

    5             E          13         1.011.75

    6             M         13         1.011.75       RACK & Fine to Draught Vessel 

STAND : 1 Week at 13 c 

CELLAR : 2 Weeks at 10 c then roll well and Stillage 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours before Q . C 

Cheers All ,

Edd 

NEWPORT BREWERY : BEERS 1858 - 1859

How Do All ,

Following on from yesterday`s analysis post on the beers of Lloyd & Co , 

today`s post is about a brewery only entered and referred to as the  " Newport Brewery "

 in the personal brewing book of H H Brakspear 1858 - 1864 @ B 33 A 5 2 ,

Part of the Brakspear`s collection ; cared for by the helpfull team at ,

The Oxfordshire History Centre in Cowley .

On looking at the notebook in more depth , I bagan to posit the question of which Newport the 

Mysterious heading of the chapter for that concern referred to ; was it Newport , Shropshire or 

in Wales ? , I`ll own to being a bit stumped on this one , So asked fellow brewing historian 

Martyn Cornell if he`d any ideas as to the location of the brewery , His reply was as follows ;

 " I`m strongly inclined to think it would be Newport Pagnell, Solely because it`s nearer to Henley.

Allfrey & Lovell`s premises on The Green are referred to as The Newport Brewery, and I believe

this was the same place a Rogers` brewery, also called

 The Newport Brewery in the 1850`s - 60`s, Sold by Rogers in 1875 " 

The information in the Newport section of the book includes malt varieties used ;

Eg : India Ale : 31 / 12 / 1858 @ 20 Quarters of No 7 Malt At 87.5 Lbs per Qtr Extract ,

Hops Used included North Mid Kent ( NMK ) , Kents ( K ) and presumably Herefordshire ( H ) ;

There are Mashing Perameters and liquor volumes used noted , as are wort volumes and gravities 

During the boil , also present are the boil timings for each individual copper before the worts were blended to the desired gravity Post Boil, prior to pithching the yeast; 

a quantative ammount sadly missing from the records .

  Also absent from the vast majority of brewings at Newport are any sort of attenuation details; 

So where absent I`ve used period and regional practice to formulate an Approximation 

of the possible attenuation profiles of each beer ; 

Though in the case of One brewing of the India Ale ( 31 / 12 / 1858 ) ,

 the attenuation profile is , present up to the point where the beer is finally cleared,

 prior to racking down into casks , so a little less educated guesswork is required to interpret this particular brewing .

 

The Newport Pagnell theory is , I think a more plausible one than any other possible location;

On an allied note , if this record is from Newport Pagnell , it`s the only pre  1950`s record from a 

Buckinghamshire brewery I`ve been able to trace ; so if you`re able to assist with photos of 

Pre 1930 brewing records from the area ; Or can help confirm or otherwise identify the location of the 

Mysterious ` Newport Brewery `, please drop me an e mail or leave a comment below ;

 

Cheers All , Edd                        @ beerhistorybloke@gmail.com

This analysis and commentary C Edd Mather  2023 

The Newport Brewery , Newport Pagnell Ca Building Photo Ca 1980,
From The Brewery History Webpage on the Brewery.

                                "  NEWPORT BREWERY  " 

                                       An Analysis of the different beers brewed 

                                                               1858 - 1859

                                            From the Personal Brewing Book of

                                                  H H Brakspear 1858 - 1864

      BEER          DATE                  Original Grav       Racking Grav  Final Grav     I B U      ABV 

          VAT

     6 d ALE      01 / 03 / 1859            1.083.5                1.020               1.016         38         9.0  %

     6 d ALE      03 / 12 / 1858            1.080.5                1.029               1.025         36         7.4  %

     4 d ALE      29 / 11 / 1858             1.061                  1.013.25          1.010          32        6.7   % 

     4 d ALE      23 / 12 / 1858             1.063.75             1.013.25          1.010          28        7.0   %

     4 d ALE      13 / 01 / 1859             1.066.5               1.013.25          1.010          24        7.5   %

     4 d ALE      05 / 02 / 1859             1.064                  1.013.25          1.010          24        7.0   %

     9 d ALE      06 / 12 / 1858             1.055.5               1.015.25          1.012          26        5.7   %

     9 d ALE      10 / 02 / 1859             1.055.5               1.015.25          1.012          22        5.7   %

  Table Beer     25 / 11 / 1858              1.033.5              1.009                1.006         14         3.5  %

       X   ALE    10 / 12 / 1858             1.055.5                1.014.25         1.011          62        5.8   %

       X   ALE    07 / 02 / 1859             1.055.5                1.014.25         1.011          62        5.8   %

    X X   ALE   07 / 12 / 1858             1.073.5                1.014              1.011          58        8.5    %

    X X   ALE   13 / 01 / 1859             1.071                   1.013              1.009          66        8.25  %

 X X X   ALE  22 / 11 / 1858             1.091.5                1.024.5           1.020           86       9.7    %

 X X X   ALE  21 / 01 / 1859             1.083.5                1.020              1.016           74       9       %

  VATTED

  X X X  ALE  26 / 01 / 1859             1.091.5                1.020.25         1.016           94      10.2   %

  VATTED

   X X X ALE  04 / 02 / 1859             1.085.75              1.020              1.016           88      9        % 

   PORTER      17 / 12 / 1858             1.064                   1.011.5           1.008           38      7.4     %

   PORTER      12 / 01 / 1859             1.061                   1.010.5           1.007           34      7.1     %

INDIA  ALE    31 / 12 / 1858             1.069.5               1.011              1.006            48      8.4     %

INDIA  ALE    31 / 01 / 1859             1.069.5               1.011              1.006            42      8.4     %    

Cheers All ,

Edd

LlOYD & Co , St ALBANS : BEERS 1872 - 1874

 How Do All , 

Today`s post is a short one ; I`ve just finished my analysis of the brewings of W O Baily ,

Whilst he was brewing at the Kingsbury Brewery from Friday 4 Th October 1872 , until 

The last entry for brewings at St Albans on New Year`s Eve 1874 ; 

As with the post on this brewery`s Pale Ale , I`m gratefull to Martyn Cornell for the information 

on the ownership of the brewery during the period covered by the records .

The entries after 31/12/1874 in this volume refer to W O Baily`s work at  Chapman`s Black Lion Brewery in Brighton from the 21 St of April 1875 :  XX Mild Bitter ,until the 14 Th August 1875

 ( X Mild Bitter ) ;

  This analysis is taken from information in the W O Baily Brewing Book 1872-5 @ B 33 A5 1,

Part of the Brakspear`s collection cared for by the ever helpfull and friendly team in Cowley ,

at The Oxfordshire History Centre on Temple Rd .

If any blog readers are able to assist with my research by sending photos of other historic 

Hertfordshire & surrounding counties brewing records, send them to me 

                                                       @ beerhistorybloke@gmail.com ;

All submissions credited to the researcher & archives , though in the case of private collections , 

I`m happy to respect source confidentiality and credit Viz, " Records in a Private Collection "

 in any Blog posts and Journal articles .

This Analysis C Edd Mather 2023 

Lloyd & Co 

Kingsbury Brewery 

Verulam Rd

St Albans

Hertfordshire

Photoof the brewery premises from the B H S webpage 
On the Kingsbury Brewery Co Ltd 

                                                 An Analysis of Brewings 1872 - 1874

Gyle        DATE           BEER       O  Gravity  Racking Gravity  Final Gravity       I B U   A B V 

   29    17/12/1874        B .  B            1.047              1.007                1.009            60      5.6  %

   10    24/10/1872      X  ALE           1.048.5           1.009                1.006            30      5.6  %

   35    31/12/1874   K  X ALE           1.047.5           1.008.25           1.005            38      5.6  %

   85    27/05/1873  K X X ALE         1.054.75         1.010.25           1.006            46      6.4  %

   83    25/03/1873      Pale Ale          1.060.5           1.013.75           1.011            74      6.5   %

                                     

                                             LONDON

   20    19/11/1872        X X X           1.070              1.017                1.011            42     7.25  %

   79    18/03/1873   Stock XXX        1.072.25         1.020                1.015            60     7.7   %

   45    04/10/1872   X  Mild Ale        1.045.25         1.012                1.009            22     4.7   %

     1    04/10/1872  X X Mild Ale      1.057.25         1.015.25           1.012            26     6.4   %

   32    22/12/1874      PORTER         1.055.25         1.010.25           1.007            44     6.4   %

     3    04/10/1873  Keeping Porter    1.057.5           1.010                1.006            36     6.8   %

   16   06/11/1872        STOUT           1.056             1.012.75            1.010            44     6.0   %

     8   22/10/1872     Double Stout     1.076.5          1.014                 1.010             46     8.9   %

I hope you all find the table of interest , look out for tomorrow`s blogpost ; where I`ll be posting an 

analysis of a mysterious brewery , only entered in the brewing records as " Newport Brewery " .

Cheers All ,

Edd     

HODGSON`S KINGSTON BREWERY Co Ltd : PALE FAMILY ALE 1894

 How Do All ,

Today`s cerevesian delight is the Pale Family Ale of Hodgson`s ; 

A beer which follows the pattern of the X X Ales ; 

In that the use of Flaked Maize becomes evident by the summer of 1894 .  

  

The A J Baily Brewing Books1894 -1897 form part of the Brakspear collection , 

Cared for by the team at the Oxfordshire History Centre in Cowley ;

 This recipe is from the earliest of the set which only covers the period between January and October 1894 @ B 33 A 13 1 .

I hope you all enjoy today`s recipe; if you can assist research with details of other historic Surrey 

brewing records in private collections, I`d be gratefull for access ;

      If you`re able to assist , please get in touch with me at : beerhistorybloke@gmail.com

This recipe C Edd Mather 2023

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                             Hodgson`s Kingston Brewery Co Ltd and their successors in title  

                                This recipe for 30.240 Wort Litres FROM the MASH @ 1.031.5

                                    30.000 Wort Litres IN Copper @ Let Off - 105 @ 1.031.75 

Hodgson`s Kingston Brewery Co Ltd 

The Brewery

Brook St 

Kingston upon Tames 

Surrey 

Label Photo from the B H S Webpage on
Hodgson`s Kingston Brewery Co Ltd 

                                                                   Pale Family Ale 

                                                          Gyle No : 203

                                                      Monday 24 Th September 1894

                   Original Gravity : 1.049.25  Racking Gravity : 1,.012  Final Gravity : 1.,009

                                                    I B U : 38            A B V : 5.3 %

                                                             MALTS  &  ADJUNCTS  

Warminster Malt :                  34.9   %  Plumage Archer = 1.375 Kg

Crisp Malt :                            23.5   %  Hana                  = 0.925 Kg

Malting Company of Ireland  29.9   %  Irish Ale Malt   =  1.175 Kg

                                                11.7   %  Flaked Maize    = 0.450 Kg

                                                   ++++ Oat Hulls @ 5 % = 0.265 Kg 

                                                                MASHING 

                                                     Use a Pale Ale Liquor Type 

                          Pre Warm the Mash Tun to 95 c - 10 Minutes BEFORE mashing in ;

                            Ensure the Liquor is 1.25 - 1.5 " " ABOVE the Plates / Filter Bed 

                            1    St  Mash Heat : 66 c At      0 - +  30 Minutes = 15.150 Litres

                            2   Nd Mash Heat : 67 c At + 30 - + 120 Minutes =  4.500 Litres 

           At 120 Minutes , slowly open the mash tun valve and return any Cloudy 1 St Runnings,

                    OVER the Mash Unitl CLEAR & BRIGHT , Only then allow to the Copper   

                                                                SPARGING 

                    Sparge at Clear Wort to the Copper + 10 Minutes @ 81 - 79 c = 27.800 Litres 

                      At a runnings gravity of 1.003.5 , Stop Taps and Collect Wort in theCopper 

                                                              COLLECTION

                    At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.036.5 

Condense to 1.031.75 ON 30.000 Wort Litres In Copper , Take care to remove any scum ,

                       or detritus floating on the Wort Surface BEFORE Let Off - 135 Mins

                                                                  SUGARS 

                                  1.012.25 No 1 Invert = 1.170 Kg to 30.385 Wort Litres 

                                                                   COPPER 

                                                  A 2 1/4 Hour Boil ON HOPS 

           At Let Off - 135 Minutes , ADD the 1 St Hops , then at Let Off - 90 Mins , + 2 Nd Hops .

At Let Off - 60 Minutes ON 23.760 Wort Litres In Copper @ 1.039 , ADD 6.625 Litres of LIQUOR,

Reducing the Copper Gravity to 1.030.5 , Then add the No 1 Invert ON 30.385 Wort Litres .

At Let Off - 30 Minutes , ADD the 3 Rd Hops , then at Let Off - 12 Mins , ADD the Coipper Finings .

                                   AT LET OFF - 5 Minutes , ADD the LATE HOP CHARGE 

At let Off , STAND 10 Minutes , then Recirculate IN Copper for 10 Minutes then STAND 1/2 Hr 

                                              THEN COOL A S A P To Pitching Heat 

                                                                      HOPS

                                  1  St Hop Charge : To 30.000 Wort Litres @ 1.031.5

            4 I B U Fuggles @ 5.5 % a/a = 6.5 g  , 4 I B U East Kent Goldings @ 6.5 % a/a = 5 g

                                  2 Nd Hop Charge : To 25.985 Wort Litres @ 1.036

                         8 I B U Brewer`s Gold @ 6.5 % a/a = 10 g , 7 I B U Fuggles @ 5.5 % a/a = 9 g

                                  3 Rd Hop Charge : To 28.075 Wort Litres @ 1.046

                                              15 I B U Goldings @ 6 % a/a = 23 g 

                                            LATE HOPS :  10 g East Kent Goldings 

 

                                                                      YEAST 

                                    Pitch with 86 ml of a LIVE YEAST SLURRY @ 15.5 c 

                                                              ATTENUATION

DAY      Hour    Heat    Gravity                  REMARKS 

   1               P       16          1.049.25

   2               M     17           1.042.5  

                     E     18.5        1.040

   3               M     20           1.038         DROP to 2 Nd F V : = 25.700 Wort Litres IN 2 Nd F V 

                     E     20           1.031

   4               M     18.5        1.024

                     E     17           1.017 

   5                M    15.5        1.015

   6                E      14          1.012.25

   7                E      13          1.012         RACK & FINE to Draught containers .

STAND : 1 Week at 13 c #

CELLAR : 2 Weeks at 10 c then Roll Well and Stillage

STILLAGE : 1 Week at 10 c then FULLY VENT 

                        ALLOW 6 - 12 Hours for the beer to Clear & Condition BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd