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 .
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
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