How Do All ,
It`s been a while since I posted a recipe from the North West of England , so in today`s cerevesian
Offering , the City of choice is Liverpool and one of it`s most famous breweries , Higson`s .
The Higson`s records are , part of a private collection ; Though they`re also available as an
E Copy at the archives in Liverpool Central Library .
Sadly , the 1970`s brewing book doesn`t have contiguous attenuation records , so the attenuation
profile I`ve designed for this brew is , based on educated guesswork and , the attenuation profiles of earlier brewings of Higson`s Bitter .
I hope you all enjoy today`s recipe , and if any readers can help with my northern and ,
brewery research by sending photos of old brewing records from Lancashire and the Liverpool area;
Such as Joseph Jones & Co of Knotty Ash , James Mellor & Co of Liverpool ;
The Birkenhead Brewery Co and Bent`s of Liverpool & Stone , Gartside`s amongst a few ,
Or those from other areas in the North West , Please get in touch with me via e mail
@ beerhistorybloke@gmail.com .
Cheers All 🍻
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Higson`s Brewery Ltd and their successors in title
This recipe for 23.855 Wort Litres FROM TUN @ 1.037, 80 % Mash Efficiency
23.500 Wort Litres IN Copper @ 1.039 At Let Off - 105 Minutes
Higson`s Brewery Ltd
Stanhope St Brewery
Stanhope St
Toxteth
Liverpool
Lancashire
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| Higson`s Sign Image : From the B H S Webpage on the Brewery |
BITTER
Thursday 6 Th October 1970
Gyle No : 5
Original Gravity : 1.036 Racking Gravity : 1.008 Final Gravity : 1.005
I B U : 36 A B V : 4.4 %
MALTS
Warminster Maltings : 33.25 % Maris Otter = 1.210 Kg
Simpson`s Malt : 33.25 % Best Pale Ale = 1.210 Kg
Thos Fawcett : 33.5 % Maris Otter = 1.220 Kg
ADD : 85 g Malt Extract and 75 g Glucose to the Mash
MASHING
Use a Pale Ale type Liquor
Thoroughly Pre Warm the Mash Tun to 95 c - 10 Minutes BEFORE mashing in ;
ENSURE that the Liquor is 1.5 " ABOVE the Plates / Filter Bed @ - 10 Mins
1 St Mash Heat : 65 c 0 - + 30 Minutes = 8.665 Litres 2 Nd Mash Heat : 66 c + 30 - + 120 Minutes = 3.920 Litres
At 120 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings
OVER the Mash until consistently clear & bright , ONLY then allow to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 10 Minutes @ 71 c = 16.600 Litres
At a gravity of 1.004 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection of the Wort in the Copper , ADD Liquor , reducing the Copper Gravity to 1.037 ;
ON 23.855 Wort Litres , THEN ADD the 1.001.5 Invert Glucose and CONDENSE to 1.039
ON 23.500 Wort Litres @ 1.039
SUGARS
Invert Glucose @ 1.001.5 = 0.120 Kg TO 23.855 Wort Litres @ 1.037
No 2 Invert @ 1.001.5 = 0.145 Kg TO 30.210 Wort Litres @ 1.030
PRIMINGS : 1.002.75 No 2 Invert TO 27.500 Wort Litres = 0.225 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS
Add the 1 St Hops at Let Off - 105 Mins , 2 Nd Hops @ Let Off - 75 Minutes ;
At Let Off - 40 Minutes @ 1.045 ON 20.140 Wort Litres, ADD 10.070 Litres of Liquor ,
Reducing the Copper Gravity to 1.030 , Then ADD the No 2 Invert and at Let Off - 30 Mins ,
ADD the 3 Rd Hops . At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ;
STAND 10 Minutes then Recirculate IN COPPER for 10 - 15 Minutes , THEN STAND 1/2 Hour ,
COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 23.500 Wort Litres @ 1.039
6 IBU East Kent Goldings @ 6.5 % a/a/ = 6.5 g
6 IBU Fuggles @ 5.5 % a/a = 8 g
6 IBU Goldings @ 6.0 % a/a = 7 g
2 Nd Hop Charge : To 21.690 Wort Litres @ 1.042
7 IBU Fuggles @ 5.5 % a/a = 8.5 g
3 IBU Brewer`s Gold @ 6.5 % a/a = 3.5 g
2 IBU Goldings @ 6.0 % a/a = 2.25 g
3 Rd Hop Charge : To 29.250 Wort Litres @ 1.032.5
4 IBU Savinski Goldings @ 3 % a/a = 12 g
2 IBU East Kent Goldings @ 6 % a/a = 3 g
YEAST
Pitch with 120 g Weight of a LIVE YEAST @ 14 c
TO 26.100 Wort Litres @ 1.036
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.036
2 M 14.5 1.034
E 16.5 1.030
E 11 18 1.026.5
3 M 6 18.5 1.023.5
E 18.5 1.020
4 M 19 1.017
E 19 1.013.5
5 M 18 1.011
E 16.5 1.008.5 CLEAR to 2 Nd F V = 25.700 Wort Litres & PRIMINGS
6 M 15.5 1.010
7 M 15 1.008.5
E 14.5 1.008
8 Noon 14 1.008 RACK & FINE to Draught Vessel = 25.350 Beer Litres .
STAND : 5 Days at 14 - 15 c
CELLAR : 2 Weeks at 10 c then Roll Well and Strillage .
STILLAGE : 1 Week at 10 c Then FULLY VENT and allow to clear & condition 10 Hrs then Q. C
Cheers All and Happy Brewing ,
Edd
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