ISHERWOOD, FOSTER & STACEY Ltd : X ALE 1928

 How Do All , 

Today`s recipe is another beery delight from the garden of England ; From the Maidstone brewery of Isherwood , Foster & Stacey , Bought by Fremlin`s in 1929 .

I hope that you all enjoy today`s recipe ; And if any readers are able to assist my research by sending photos of brewing production records in private collections or , corporate archives ; 

Pleae get in touch with me at : beerhistorybloke@gmail.com , I`d love to hear from you .

This recipe C Edd Mather 2023 

                                    ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                                Isherwood , Foster & Stacey Ltd and their successors in title 

Isherwood, Foster & Stacey Ltd 

Lower Brewery

Lower Stone Street

Maidstone 

Kent 

Photo of the Lower Brewery Yard 
From the Brewery History Society Webpage on the Brewery

                                                             X   ALE 

                                                              Gyle No : 94

                                                        Monday 27 Th August 1928 

                       Original Gravity : 1.029 Racking Gravity : 1.006 Final Gravity : 1.004

                                                        I B U : 30      A B V : 3.3  % 

       This recipe for 30.365 Wort Litres FROM MASH TUN @ 1.020.5 , 80 % Mash Efficiency

                                                                       MALTS

Warminster Malt :                  33 . 25 % Plumage Archer          = 0.855 Kg

Crafty Maltsters :                   31        % Scottish Annat             = 0.790 Kg

                                               15.5     % Pop`s Pale Ale Malt    = 0.395 Kg

Crisp Malt :                            15.5     % Chevalier                    = 0.400 Kg

French & Jupps :                      4.25   % Medium Crystal Malt = 0.125 Kg

                                                                    MASHING

                                                           Use a Pale Ale Liquor 

              Thorough;y pre warm the Mash Tun to 90 c - 10 Minutes BEFORE mashing in 

                          Ensure the Liquor is 1.5 " ABOVE plates @ Let Off - 10 Minutes 

                                1  St Mash Heat :  63 c      0 - +   50 Minutes = 6.750 Litres 

                                2 Nd Mash Heat : 66 c +   50 - + 120 Minutes = 1.425 Litres

                                3 Rd Mash Heat : 67 c + 120 - + 160 Minutes = 4.430 Litres

                   At 160 Minutes ; Clear the Wort by return over the mash until Clear & Bright ;

                              Once Clear & Bright , send to the Copper and begin collection  .

                                                  SPARGING   &   COLLECTION

                     Sparge at Clear Wort to the Copper + 10 Minutes = 17.570 Litres @ 73 - 71 c 

                         At a gravity of 1.002.25 , STOP TAPS and Collect Wort in the Copper ; 

ADD Liquor to the Copper,reducing the Copper Gravity to 1.020.5 ON 30.365 Litres IN Copper , 

            THEN ADD the Glucose. and CONDENSE to 1.023 ON 30.030 Wort Litres IN COPPER.

Take care to remove any scum or other detritus floating on the Wort Surface BEFORE 1 St Hops .

                                                                     SUGARS

                    1.002.25 Invert Glucose To 30.365 Wort Litres @ 1.020.5 = 0.225 Kg

                        1.003.25 No 1 Invert  To 31.605 Wort Litres @ 1.020    = 0.325 Kg

                                                                    COPPER

                                                       A 2 Hour Boil ON HOPS  

                                    Add the 1 St Hop Charge @ Let Off - 120 Minutes .

                                      At Let Off - 90 Minutes , ADD the 2 Nd Hops

At Let Off - 60 Minutes ON 19.155 Wort Litres in Copper @ 1.033 , ADD 12.450 Litres of Liquor, Reducing the gravity to 1.020  then ADD the No 1 Invert sugar and at Let Off - 25 Minutes ;

             ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings then ,

                 At Let Off ; STAND 15 Minutes then Recirculate IN COPPER for 15 Minutes 

                         Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

                         25.980 Wort Litres @ 1.029.25 At Let Off + 60 Minutes AT 1.029.25

                                                                       HOPS 

                                       1  St Hop Charge : To 30.030 Wort Litres @ 1.023 

                                         11 IBU East Kent Goldings @ 6.5 % a/a = 15 g

                                     2 Nd Hop Charge : To 25.785 Wort Litres @ 1.026.25  

                                             13 IBU Frenchg Fuggles @ 4.2 % a/a = 24 g 

                                        3 Rd Hop Charge : To 29.695 Wort Litres @ 1.026

                                                       6 IBU Saazer @ 3.5 % a/a = 16 g 

                                                                       YEAST

                                             Pitch with 58 ml of a LIVE YEAST @ 15 c 

                                                   To 25.750 Wort Litres @ 1.029.25

                                                             ATTENUATION

DAY    Hour    Heat    Gravity                               REMARKS 

    1            P         15        1.029.25

    2          M         15.25    1.026.5

                 E         16.5      1.023.5

    3          M         18.25    1.016.25

                 E 7      18.5      1.014

               E  8      DROP TO 2 Nd F V = 25.500 Wort Litres IN F V 

    4         M          19.5     1.009

                E          19        1.008.25

    5         M          19        1.007.25

                E          18.5     1.006.75

    6         E           15        1.006

    7         E 8        14        1.006         Rack and Fine to Draught Vessel = 25.150 Beer Litres .

STAND : 2 Days @ 15 - 19 c THEN COOL TO 10 c .

CELLAR : 2 Weeks at 10 c then FULLY VENT and allow 12  Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

W H BRAKSPEAR & SONS : A K 1901

How Do All ,

Today`s beery treat comes from the well known brewery of Brakspear & Sons 

Of  Henley on Thames , It`s drawn from the Brewing Book of E L D Lake 1901 - 1903,

deposited with the team at The Oxfordshire History Centre in Cowley as part of the 

Brakspear`s Collection @ B 33 / A 14 .

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 on Thames 

Oxfordshire 

Brewery Steam Dray Photo courtesy of Brakspear`s 

                                                                        A . K 

                                                        Friday 29 Th December 1901 

                                                                     Brew No : 117 

                         Original Gravity : 1.046 Racking Gravity : 1.009 Final Gravity : 1.006 

                                                        I B U : 34         A B V : 5.2 % 

                                                            MALTS  &  ADJUNCTS

U K & Ireland 

Warminster Malt :                       68    %   Plumage Archer = 2.865 Kg

Malting Company of Ireland :    17.5 %   Irish Ale Malt    = 0.735 Kg

                                                    14.5  %  Flaked Maize     = 0.600 Kg 

Australia 

Voyager Craft Malt :                   68     %  Veloria Schooner = 2.815 Kg

Barrett - Burston :                       17.5  %  Vic Ale Malt        = 0.735 Kg

                                                    14.5  %  Flaked Maize       = 0.600 Kg

New Zealand :                            

Gladfield Malt :                          17.5   %  Ale Malt             =  0.735 Kg

Crisp Malt :                                34      %  Chevalier            = 1.430 Kg

    ( Floor Malted )                      34      %  Maris Otter        =  1.430 Kg

                                                    14.5  %  Flaked Maize       = 0.600 Kg

  South Africa  

Crisp Malt :                                 34    %  Chevalier              =  1.430 Kg   

    ( Floor Malted )                      34     %  Maris Otter           =  1.430 Kg 

Weyermann Malt :                      17.5  %  ` Barke `/  Wien    = 0.735 Kg

                                                    14.5  %  Flaked Maize       = 0.600 Kg

                                    ADD 0.215 Kg of OAT HULLS to the Mash ON ALL Grists 

                                                                       MASHING 

                                                           Use a Pale Ale type Liquor 

                    Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Goods In ;

                          ENSURE that the Liquor is 1.5 - 1.75 " ABOVE the Plates / Filter Bed 

                                   1   St  Mash Heat : 64 c At      0 - +   40 Minutes = 9.90 Litres 

                                   2  Nd Mash Heat : 67 c At + 40 - + 130 Minutes = 2.0   Litres 

At Taps ( 130 Mins ) , Slowly open the mash tuin valve and return any Cloudy /

 Turbid Worts OVER the Mash until Consistently Clear & Bright , Only then send to the Copper .

                                                          SPARGING & COLLECTION

             Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 79 - 74 - 71 c = 24.150 Litres 

At a Gravity of 1.003.5 , STOP TAPS and Collect the Wort in the Copper ; ADDING Liquor to the Copper, REDUCING the Copper Gravity to 1.033.25 ON 30.220 Wort Litres Collected IN Copper.

At Collection from the Mash Tun at 1.033.25 , ADD THE Glucose ( INVERTED ) and then ,

                                CONDENSE to 1.035 ON 30.000 Wort Litres @ Let Off - 105 Minutes .

                                                                         SUGARS 

                                     1  St Sugar Charge : To 30.220 Wort Litres @ 1.033.25

                                                   1.001.25 Invert Glucose = 0.120 Kg

                                     2 Nd Sugar Charge : To 29.450 Wort Litres @ 1.035.5 

                                                       1.004.25 No 1 Invert = 0.395 Kg 

                                                                         COPPER 

                                                       A 1 3/4 Hour Boil ON HOPS 

1 St Hop Charge : At Let Off - 105 Mins , Then at Let Off - 75 Mins , ADD the 2 Nd Hop Charge .

At Let Off - 65 Minutes ON 25.950 Wort Litres @ 1.040 , ADD 3.50 Litres of Liquor ,

Reducing the Copper Gravity to 1.035.25 then ADD The No 1 Invert Sugar , at Let Off - 60 Minutes , ADD the 3 Rd Hop Charge . At Let Off - 30 Minutes ; ADD the 4 Th Hop Charge , 

ADD The C/ Finings @ Let Off  - 12 Mins. then At Let Off , STAND the Copper 1/4 Hour 

                         Then Recirculate IN COPPER for 10 - 15 Minutes ; STAND 1/2 Hour 

                                                 THEN COOL A S A P To Pitching Heat .

                                                                          HOPS

                                      1  St Hop Charge : To 30.000 Wort Litres @ 1.035  

                5 IBU Cluster @ 6.5 % a/a = 7 g ;  8 IBU Brewer`s Gold @ 6.5 % a/a = 12 g 

                                    2 Nd Hop Charge : To 27.000 Wort Litres @ 1.038.5 

                                                  8 IBU Fuggles @ 5.5 % a/a = 14 g

                                    3 Rd Hop Charge : To 29.450 Wort Litres @ 1.039.5

             2 IBU French Fuggles @ 4.2 % a/a = 5 g ; 3 IBU Goldings @ 6 % a/a = 5 g

                                    4 Th Hop Charge : To 27.210 Wort Litres @ 1.042.5

            6 IBU French Fuggles @ 4.2 % a/a = 13 g ; 2 IBU Goldings @ 6 % a/a = 3 g 

                                                                    YEAST

                                    Pitch with 105 g Weight of a LIVE YEAST @ 15 c 

                                                         Reccomended Starins

                                    U K & Ireland :   Brewlab Thames Valley 2 Strain 

                                     Australia :  Bluestone Yeast : London BSY A 029 

                           New Zealand & South Africa : Lalbrew : Windsor Ale Yeast 

                                                      ATTENUATION

DAY   Hour   Heat   Gravity                            REMARKS 

   1           P       15.5      1.046

   2         M        16.5      1.043

               E        18         1.036

   3         M        20.5      1.026    CLEAR To 2 Nd F V 

               E        21         1.019

   4         M        21         1.014     COOL

               E        18         1.011

   5         M        16.5      1.009.75

               E        15         1.009

   6         M        14         1.009      Rack & Fine to DRAUGHT Container 

STAND : 1 Week @  12 - 13 c / 2 Days @ 16 - 19 c 

CELLAR : 3 Weeks at 10 c 

STILLAGE : 1 Week at 10 c then  FULLY VENT and allow 8 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

  

HUNT, EDMUNDS & Co : I P A 1930

How Do All ,

Following my recent trip to look at the collections cared for by the good folks in Cowley

At The Oxfordshire History Centre on Temple Rd , I managed to look at a few more records 

from breweries in Oxfordshire after finishing my primary research goals which sadly occupied most of the time available. 

 Happily I managed to find time to take a few photographs of ,the 1930 - 1932 Brewing Book of 

Hunt , Edmunds & Co of Banbury @ B 20 / 2 / A3 / 2 ,

The earliest 20 Th century brewing book from this Banbury firm in the collections .

I hope that you all enjoy the recipe ; Happily it`s a relatively simple 2 step mash beer , with some adjustment to the Copper gravities at X Point during the boil , Also included in the original record are the weights and origin of the Hops used ; In this case a small ammmount of old American hops at the start of the boil,  with English hops of later crop years at the 1 St Hop point and , 

at X Minutes later in the boil . Sadly the attenuation records are absent apart from the weight of yeast pitched and It`s origin , So these are my own interpretation . 

The Racking Gravity is , I believe faintly recorded near the foot of the page this brew was on ,

Possily  as " 10 or 11 " which , would of course been an Oak cask , the racking gravities given below reflect the change in container type , and those most commonly available to the home brewer ;

Either Metal or Plastic types .

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                     Hunt , Edmunds & Co Ltd and their successors in title 

          This recipe for 27.150 Wort Litres From the Mash Tun @ 1.046.25 , 80  % Mash Efficiency

              27.000 Wort Litres To 1 St Hops ; 29.130 Wort Litres MAX Copper Volume @ 1.041.5

                      26.595 Wort Litres @ 1.050 @ Let Off + 45 Mins , 26.400 W/ Litres TO F V 

                                        

Hunt, Edmunds & Co Ltd 

The Brewery

Bridge St

Banbury 

Oxfordshire 

Brewery Poster : From the MidlandsPubs.co.uk Website 

                                                                  I  P  A  

                                        Thursday 17 Th July 1930

                                                     Gyle No : 217

               Original Gravity : 1.050  Racking Gravity : 1.009.75 - 1.009.5 Final Gravity : 1.007 

                                                         I B U : 30        A B V : 5.6 % 

                                                            MALTS  &  ADJUNCTS 

Warminster Malt :                           78.5 % Plumage Archer 4.075 Kg

Crisp Malt :                                     13.9 % Chevalier           0.720 Kg

Flaked Maize                                     7.6 %                           0.375 Kg

                                                                       MASHING 

                                                        USE A Pale Ale type Liquor 

                   Thoroughly pre warm the Mash Tun to 95 - 90 c - 10 Minutes before Mashing In 

                                       ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed 

                                        1  St Mash Heat : 65 c At      0 - +   30 Minutes = 12.450 Litres 

                                        2 Nd Mash Heat: 66 c At + 30 - + 120 Minutes =   6.250 Litres

At Taps , Clear the Wort by return Over the mash until it runs Consistently Clear & Bright for 

5 Minutes ; ONLY THEN allow to the Copper and begin Collection .

                                                        SPARGING  &  COLLECTION 

                      Sparge at Clear Wort to the Copper + 10 Mins @ 72 - 69 c = 23.000 Litres 

                         At a Gravity of 1.005 , STOP TAPS and Collect the Wort in the Copper ,.

                               ADD Liquor to the Copper , Reducing the Gravity to 1.046.25 

                                      ON 27.150 Wort Litres IN COPPER @ L/Off - X Mins .

                   AT Collection as above ; CONDENSE to 1.046.5 ON 27.000 Wort Litres IN Copper ;

                     TAKING Care to remove any scum or other dtritus floating on the Wort surface,

                                            Before Let Off - 105 Minutes / 1 St Hop Charge .

                                                                        SUGARS 

                                  1.002.5 No 2 Invert To 29.830 Wort Litres @ 1.041.5 = 0.235 Kg

                                  1.001 Malt Extract To 29.130 Wort Litres @ 1.045.5 = 0.100 Kg 

                                                                         COPPER 

                                             A 1 3/4 Hour - 105 Minute Boil ON HOPS 

                                             Add the 1 St Hops at Let Off - 105 Minutes 

     At Let Off - 45 Mins ON 23.805 W/Litres In Copper @ 1.052 , ADD 6.025 Litres of LIQUOR ;

        Reducing the Copper Gravity to 1.041.5 ON 29.830 Wort Litres then ADD the No 2 Invert .

        At Let Off - 38 Minutes @ 1.045.5 ON 28.810 Wort Litres , ADD 0.320 Litres of LIQUOR  

THEN ADD the Malt Extract to 29.130 Wort Litres @ 1.045 . At Let Off - 30 Mins + 2 Nd Hops .

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour ,

THEN Recirculate IN COPPER for 10 - 15 Minutes before COOLING A S A P to Pitching Heat .

                                                                           HOPS

                                      1   St  Hop Charge : To 27.000 Wort Litres @ 1.046.5 

                                                           4 IBU Cluster @ 6.5 % a/a = 6 g 

                                                   17 IBU French Fuggles @ 4.2 % a/a = 38 g

                                        2 Nd Hop Charge : To 28.810 Wort Litres @ 1.046.5

                                                    2 IBU Brewer`s Gold @ 6.5 % a/a =  4 g

                                               7 IBU East Kent Goldings @ 6.5 % a/a = 12 g

RACKING HOPS : Goldings @ 6.0 % a/a ( Preferably High Weald Goldings ) 

                           To 12.300 Litres DRAUGHT : 5 g , 12.0 Litres ( BOTTLING ) 9 g 

                                                                          YEAST

                                                  Pitch 112 ml of a LIVE YEAST @ 14 c  

                                                  TO 26.500 Wort Litres IN F V @ 1.050

           Reccomended Strain :         Brewlab Thames Valley 2 Strain 

                                                                  ATTENUATION

DAY    Hour    Heat    Gravity                       REMARKS 

   1           P            14        1.050

   2           M          15         1.048.5

                E           16.5      1.044

   3           M          18         1.040

                E           19.5      1.032

   4           M          19         1.026.5

                E           19.5      1.020       Clear To 2 Nd F V & COOL / SPLIT 50/50 with the 

   5           M          16.5      1.016          Bottling beer going to a SETTLER @ 1.022 , 13.0 Wt / L 

                E           16.5      1.013.5              = 12.700 Litres of BEER IN Bottling C V AT 1.017

   6           M          16.5      1.012

                E           15.5      1.011.25

   7           E           13.5      1.009.75

   8           M          13.5      1.009.5    Rack ON HOPS ( DRAUGHT @ 13.0 - 12.800 Beer Litres ) 

STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 19 c ( Top Heat ) 

                                                       BOTTLED : 1 Week @ 13 - 15 c 

CELLAR :  ( DRAUGHT ) AT 10 c FOR 1 Month then VENT and ADD FININGS , Roll Well ;

                                             Then STAND 1 Week @ 10 - 12 c THEN ROLL &  STILLAGE .

                    ( BOTTLED ) At 10 - 12 c FOR X Months UNTIL @ 1.011.25 ,

                                            THEN STILLAGE the C V and FULLY VENT @ 1.010 ;

                                             ALLOW  Bottling Vessel to 14 - 15 c AFTER VENTING

BOTTLING : Bright & Clear At 1.009.75 - 1.009.5 at 15 c , STAND : 1 Week at 12 - 15 c ;

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

STILLAGE ( DRAUGHT ) : 1 Week at 10 - 12 C

                       THEN FULLY VENT ;  + 8 - 12 Hours to Clear & Condition,Then Q . C .

A Small favour to ask ; If you`ve enjoyed my recipies and feel able to contribute to further research

 trips , I can accept donations though PayPal using the beerhistorybloke@gmail.com address .

Cheers All and Happy Brewing ,

  

Edd 

ISHERWOOD, FOSTER & STACEY : BLUE LABEL 1928

 How Do All , 

Today`s post is from the Maidstone brewery of Isherwood,Foster & Stacey , from the only 

Surviving brewing book in a public archive, Brewing Book No 30 , 

August 1928 - May 1929 @ U 3555 / 2 / IFS / Box 2 / 1 , It`s cared for by the helpfull team 

at The Kent History Centre in Maidstone ; Cheers team , your assistance with my research into Kent`s beery history is greatly appreciated .

                                          ISHERWOOD , FOSTER & STACEY ,

                                                          A Short History ;

The brewery that became I F & S ; Was established before 1650 and owned or , operated by
A number of different families before it was inherited in 1761 by the daughter of Jos Smallvell ;
Susan , the wife of a partnership operating the brewery , John Brenchley ; It was this gent who ,
In partnership with Mr F Stacey until his death in 1791 ; with John Brenchley leaving his interests
 in the brewery to the son of his cousin Edward  , another John ; who carried on the business with the eccentrically named Flint Stacey until the latter`s death in 1802 upon which , his three sons ; Wm Henry , Courtney and Edwin inherited their father`s share in the businees . 

By 1823 , the partnership running the brewery was under the style of , Brenchley , Stacey & Wise , With the Lower Brewery being run by members of the Brencley & Stacey families until a 
J R R Isherwood joined the firm , with the Stacey & Isherwood families controlling the brewery`s 
business affairs until the registration of a new company in 1891 , though Edward Stacey 
remained a director of the new company until his death in 1898 , the year in which a new brewery was built on the site .

The company endured the difficult trading conditions of the Great War , and by the time that their     Near neighbours Messrs Fremlin`s purchased the brewery in early 1929 , had grown the brewery`s 
tied estate to include 151 Licensed Houses . The brewing book does records the advent of the sale ; with it being reasonably certain that Gyle No 236 on the 9 Th of May ( " K . K " ) Was , the last brew at the Lower Stone site ; though the brewery it`self wasn`t fully demolished until 1973 .

I hops you all enjoy the recipie , I`m endebted to Peter Moynihan for the information on the brewery, Gleaned from his excellent book on Kent`s brewing past , Kentish Brewers and The Brewers of Kent , Published by The Brewery History Society and available through them .

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                 Isherwood , Foster & Stacey Ltd and their successors in title 

           This recipe for 29.145 Wort Litres from the Mash Tun @ 1.044.25 , 80  % Mash Efficiency

                                     27.405 Wort Litres @ Let Off + 45 Minutes AT 1.057.5 

                                                    27.200 Wort L IN F V @ 1.057.5

Isherwood, Foster & Stacey Ltd 

Lower Brewery

Lower Stone Street

Maidstone 

Kent 

                                                                       BLUE LABEL 

                                                           Wednesday 29 Th August 1928

                                                                          Gyle No : 96

                                Original Gravity : 1.057.5 C V Gravity : 1.015 Final Gravity : 1.008

                                                            I B U  : 54         A B V : 6.8  %

                                                                             MALTS  

U K & Ireland 

Warminster Malt :                     49      %   Plumage - Archer = 2.610 Kg 

ALT : Crafty Maltsters :                            Scottish Annat      = 2.590 Kg

                                                  22.25 %   Vienna Malt          = 1.185 Kg

Crisp Malt :                               26.75 %   Chevalier              = 1.425 Kg

French & Jupps :                         2.0   %   Med Crystal Malt = 0.120 Kg

Australia 

Voyager Craft Malt :                 49      %   Veloria Schooner         =  2.605 Kg

                                                  22.25 %   Veloria Vienna             =  1.180 Kg

Barrett - Burston :                     26.75  %  Border Pale @ 3.5 ebc = 1.425 Kg

                                         Medium Crystal Malt                 2.0     %  = 0.120 Kg   

                                                                          MASHING 

                                                                USE A Pale Ale Liquor

                    Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE Goods In ,

                  Ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed BEFORE mashing In .

                                 1  St Mash Heat : 66 c At 0 - +   50 Mins = 11.970 Litres

                                 2 Nd Mash Heat : 67 c At +50  - + 120 Mins = 7.560 Litres

At Taps , Clear the Wort by return over the mash until consistently bright & clear , Only then send

To the Copper and begin collection .

                                                           SPARGING  &  COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes @ 71 c = 16.300 Litres, then @ 68 c = 7.560 Litres;

At a gravity of 1.004.5 , STOP TAPS and Collect Worts in the Copper , ADD Liquor to the Copper,

Reducing the gravity to 1.044.25 , THEN ADD the 1 St Sugar Charge and CONDENSE to 1.051.

                                   ON 29.000 Wort Litres IN Copper @ Let Off - 120 Minutes.

                                                                           SUGARS 

                   1  St Sugar Charge : 1.006.5 No 1 Invert to 29.145 Wort Litres @ 1.044.25 

                                                                       0.595 Kg

                                   2 Nd Sugar Charge : To 29.715 Wort Litres @ 1.050

                                                   1.003.25 Malt Extract = 0.325 Kg 

                          F V Sugar Charge : 1.001.5 Caramel TO 26.800 Wort Litres = 0.130 Kg

                                                                           COPPER

                                                              A 2 Hour boil ON HOPS

               1 St Hop Charge @ Let Off - 120 Minutes , then 2 Nd Hops @ Let Off - 90 Minutes . 

At Let Off - 38 Minutes ON 24.515 Wort Litres IN Copper @ 1.059.5 , ADD 4.660 Litres of Liquor;

Reducing the Ciopper Gravity to 1.050 , then ADD the Malt Extract and at Let Off - 30 + 3 Rd Hops.

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

Recirculate IN Copper for 5 - 10 Minutes THEN STAND 1./2 Hour before COOLING A S A P .

                                                                            HOPS 

                                          1 St Hop Charge : To 29.000 Wort Litres @ 1.051

                                           21 IBU East Kent Goildings @ 6.5 % a/a = 32 g

                                          2 Nd Hop Charge : To 27.295 Wort Litres @ 1.054 

                                                       23 IBU Goldings @ 6 % a/a = 36 g

                                          3 Rd Hop Charge : To 29.305 Wort Litres @ 1.054

                                                       10 IBU Saazer @ 3.5 % a/a = 30 g

RACKING HOPS : 12 g Saazer , 7 g East Kent Goldings TO 26.300 - 26.200 BEER Litres 

                                                                         YEAST

                                             Pitch with 120 ml of a LIVE YEAST @ 14.5 c 

                                                  Reccomended Strain : Whitbread T II 

27.405 Wort Litres @ 1.057.5 

                                                                 ATTENUATION

DAY     Hour    Heat    Gravity                          REEMARKS 

    1             P        14.5      1.057.5

    2             M       16.5     1.051

                    E       17        1.047

    3             M       19        1.029

DROP to 2 Nd F V = + 1.001.5 Caramel to 26.800 Wort L = 0.130 Kg 

    4             M       20        1.019

                    E       20        1.017

    5              E       16.5     1.016.25

    6              E       16        1.015.5

    7              E       15        1.015.25   

    8              M      15        1.015

    9              M      15        1.015      RACK TO Conditioning Vessel ON HOPS 

STAND : 1 Week at 13 - 12 c 

CELLAR : 1 Month @ 10 c then @ 6 c FOR 2 - 3 Months , then STILLAGE @ 12 c 

STILLAGE : 10 - 12 c FOR 1 - 2 Weeks then FULLY VENT and Bottle as below.

BOTTLING : Clear & Bright at 1.010.75 - 1.010.5 at 13 - 15 c 

                            VENT FULLY - 8 - 12 Hours BEFORE BOTTLING 

                       STAND : 1 Week @ 13 - 15 c then CELLAR  3 MONTHS @ 10 c 

STAND : 1 - 2 Weeks at 12 c BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

                                                          

TOMSON & WOTTON : PALE ALE 1880

 G`Day All ,

Here`s a special recipe for Aussie blog readers ; It`s from the only brewing record 

(in a public arcive); from the Tomson & Wotton brewery in Ramsgate The record it`s self 

is a single sheet ,With entries on the left hand side ( Majority ) with the relevant details . 

This singular survivor was discoivered in the sandwiched  between the leaves of the brewing book catalogued " Tomson & Wotton Ltd , Brewing Book 1863 - 1864 " ;

Part of the collections cared for by the excellent team at Kent History Centre in Maidstone ;

Cat No : U 3555 / 2 / TW / BOX 2 / 1 

I hope you all enjoy this special recipe ; I`ll be posting more from this brewery in a while ; 

This being a lone survivor , I thought you`d all enjoy the first fruits of my recent trip to Maidstone ..

 I`ll be looking into the Pre Wotton beers of Tomson & Wotton , and will provide a brief or ,

Potted history of the company in those Blogposts .

Cheers All and Happy Brewing 

This recipe C Edd Mather 2023 

                       ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                         Tomson & Wotton Ltd and their successors in title 

            This Recipe for 30.140 Wort Litres @ 1.054.25 FROM Mash Tun , 80 % Mash Efficiency

                                       30.000 Wort Litres @ Let Off - 120 Mins AT 1.054.5 

Tomson & Wotton 

The Brewery

Queen Street

Ramsgate 

Kent 

Brewery Newspaper Advert from the B H S Webpage on Tomson & Wotton Ltd 

                                                               PALE ALE 

                                                 Thursday 15 Th January 1880

                         Original Gravity : 1.062.5  Racking Gravity : 1.008  Final Gravity : 1.005 

                                                       IBU : 58                  A B V : 7.6 % 

                                                                          MALTS 

Voyager Craft Malt :                             4.050 Kg Veloria Schooner

Barrett - Burston Malt :                        1.345 Kg Border Pale Ale @ 3.5 ebc

                                                              1.355 Kg Vic Ale @ 7 ebc 

                                                                      MASHING  

                                                               Use a Pale Ale Liquor  

                   Thoroghly Pre Warm the Mash Tun to 90 c - 10 Minutes Before Mashing In   

                                      1   St Mash Heat :  64 c  AT      0 - +  30 Mins = 14.400 Litres      

                                      2  Nd Mash Heat :  65 c AT + 30 - + 150 Mins =  6.660 Litres

At Taps ( 150 Mins ) Slowly open the mash tun valve and return any turbid or cloudy first runnings

           Over the mash until CONSISTENTLY CLEAR & BRIGHT ; Oly then send to Copper 

                                                                       SPARGING

                                          AT Clearv Wort to the Copper + 5 - 10 Minutes

                                                SPARGE at 89 - 82 - 66 c = 27.500 Litres 

                          At a Gravity of 1.005.5 , STOP TAPS and Collect Wort in the Cooper 

                                                                       COLLECTION

                At Collection , ADD Liquor to the Copper , Reducing the Copper Gravity to 1.054.25 

                                                      ON 30.140 Wort Litres IN COPPER 

                                                   After adjustment of the Copper Gravity , 

                    CONDENSE To 1.054.5 ON 30.000 Wort Litres IN Copper @ Let Off - 120 Mins 

                                                                            COPPER

                                                                A 2 Hour Boil ON HOPS 

                       At Let Off - 120 Minutes , ADD the 1 St Hops , then at Let Off - 90 + 2 Nd Hops

AT Let Off - 63 Minutes ON 26.620 Wort Litres IN Copper @ 1.061 , ADD 2.510 Litres of Liquor;

                            Reducing the Copper Gravity to 1.055.75 ON 29.130 Wort Litres .

                                         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 15 Mins ,

                                            Then Recirculate IN Copper for 10 - 15 Minutes ;  

                               Then STAND 1/2 Hour Before COOLING A S A P to Pitching Heat 

                                                                              HOPS

                                            1  St Hop Charge : To 30.000 Wort Litres @ 1.054.5

                                            16 IBU Pride of Ringwood @ 9 % AV a/a % = 20 g 

                                                     8 IBU Fuggles @ 5.5 % AV a/a % = 16 g             

                                            2 Nd Hop Charge : To 28.070 Wort Litres @ 1.058 

                                                 12.5 IBU Brewer`s Gold @ 6.5 % a/a = 20 g 

                                               12.5 IBU East Kent Goldings @ 6.5 % a/a = 20 g 

                                           3 Rd Hop Charge : To 27.445 Wort Litres @ 1.059

                                               4.5 IBU IBU Brewer`s Gold @ 6.5 % a/a = 8 g 

                                           4.5 IBU IBU East Kent Goldings @ 6.5 % a/a = 8 g 

                                                                               YEAST

                                             Pitch with 90 g Weight of a LIVE YEAST @ 16 c 

                                                     Reccomended Strain : Whitbread T II 

                                                                      ATTENUATION

DAY     Hour     Heat     Gravity                          REMARKS 

   1              P           16         1.062.5  

   2          M 9          18         

               Noon        19         1.050

               E  8          20         1.043              TO 2 Nd F V = 25.450 Wort Litres IN Vessel 

   3          M 6          21.5      1.030         

   4          M 11        22.5                              TOP HEAT ; Cool Slowly 

   5          M   9        20                                 CRASH COOL to 16 c 

   6          M   9        15         1.013               COOL 2 c AND SEND to 3 Rd FV = 25.100 Wort L

   7          M             13         1.008.5        

   8          E              13         1.008.25              RACK to Draught Vessel .

STAND : 2 WEEKS @ 12 - 13 C then Release EXCESS C O 2 AND re seal 

CELLAR : 6 Weeks at 6 - 8 c THEN ADD Finings and Roll Well ;

                        STORE : 1 - 2 Weeks at 12 - 10 c BEFORE Rolling then Stillaging.

STILLAGE :1 Week at 10 - 12 c THEN FULLY VENT and allow 12 - 16 Hours BEFORE Q.C

Cheers All and Happy Brewings ,

Edd