How Do All ,
In the second of today`s posts , Today`s historic recipe is from the well known Maidstone brewery Of Fremlin Brothers Ltd ; from the pre incorporation period of the Fremlin family`s tenure and, Ownership of the Earl Street / Bullock Lane site , eastablished around 1787 by a gentleman
named Robert Heythorne / Heathorn , the date at which the building first appears in local
Tax records .
The Fremlin family`s involvement with the Bullock Lane site , by 1861 re named Earl Street
Began shortly after Noon on Wednesday 21 St August 1861 when Ralph J Fremlin (1833 - 1910)
Bought the brewery and associated properties ; And within ten years the endeavour proved
So successfull that Ralph Fremlin had taken three brothers into partnership ; Richard Henry,
Walter Thomas and Frank into the business ; being listed in local business direcories from
1871 onwards as " Fremlin Brothers " , and by the late 1880`s were producing their own
Lager and Pilsener .
The Fremlin Brothers partnership was transformed into a Limited Company after the difficult trading period of the Great War In 1920 , with the board of directors comprising Walter and Frank Fremlin, Henry Hills and A L Brown ; being joined after the death of Walter Fremlin in 1925 by the grandson of Ralph Fremlin and the Head Brewer, Mr G T Cook ( See Strout`s Brewery Posts ) .
The Earl Street concern continued to brew independently at Maidstone until 1967 when the
London firm of Whitbread & Co bought the rest of the share capital not purchased in 1960,
When the Whitbread umbrella unfurlled over the Elephant of Earl St ;
With beer production at the site ceasing in September 1972 ; With that sad event , production of
Fremlin`s beers was transferred to the former George Beer & Rigden Brewery in Faversham ,
Purchased by Fremlins in 1949.
I`m endebted for the information on the brewery to Peter Moynihan , Author of the inestimable
Compendium of Kentish beer history , " Kentish Brewers And The Brewers of Kent " ,
Published by The Brewery History Society .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Whitbread Fremlin`s Ltd and their successors in title
This recipe for 21.360 Wort Litres FROM MASH TUN @ 1.035.5
80 % Mash Efficieny Assumed
( Specially adapted 1 Mash Heat Version )
21.250 Wort Litres @ 1.049 In Copper @ Let Off - 90 Minutes
Fremlin Brothers
Pale Ale Brewery
Earl Street
Maidstone
Kent
 |
Pale Ale Brewery Drawing from ,
The Brewery History Society Webpage on Fremlin`s |
X MILD ALE
Saturday 20 Th March 1875
Gyle No : 225
Original Gravity : 10.54 Racking Gravity : 1.012.75 Final Gravity : 1.009
10 IBU A B V : 5.9 %
MALTS
Crafty Maltsters : 30 % Scottish Annat = 0.930 Kg
Crisp Malt : 34 % Chevalier = 1.065 Kg
18 % No 19 Maris Otter = 0.565 Kg
18 % Scottish Ale Malt = 0.565 Kg
MASHING & SPARGING
Use a Mild Ale Liquor
Thoroughly Pre Warm the Mash Tun @ 95 c - 5 Minutes BEFORE mashing in ;
ENSURE The Liquor is 1.25 " ABOVE the Plates / Filter Bed
MASH 2.5 Hours AT 67 c = 23.400 Litres
At 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid Worts OVER the Mash,
UNTIL Consistently Clear & Bright , Only then allow to the Copper
SPARGE : At Clear Wort to the Copper + 5 - 10 Minutes AT 74 - 71 c = 18.750 Litres ;
At a Gravity of 1.003.5 , STOP TAPS and Collect Wort in the Copper
COLLECTION
AT Collection , ADD LIQUOR to the Copper , Reducing the Gravity to 1.035.5
THEN ADD THE FIRST SUGAR CHARGE
AND Condense TO 21.250 Wort Litres IN COPPER @ 1.049
SUGARS
1 St Sugars Charge : TO 21.360 Wort Litres @ 1.035.5
White CANE Sugar @ 1.013.25 = 0.740 Kg
2 Nd Sugars Charge : TO 30.325 Wort Litres @ 1.034.25
Golden CANE Sugar @ 1.004.5 = 0.355 Kg
LIGHT Muscovado Sugar @ 1.004.5 = 0.355 Kg
White CANE Sugar @ 1.004 = 0.320 Kg
COPPER
A 1 1/2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 90 Minutes
Then at Let Off - 65 Mins @ 1.051.5 ON 20.165 Wort Litres ,
ADD 10.160 Litres of LIQUOR ; Reducing the Copper Gravity to 1.034.25 ON 30.325 Wort Litres; THEN ADD THE 2 Nd Sugars Charge
AT Let Off - 60 Minutes , ADD THE 2 Nd Hop Charge
AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 15 Minutes;
RECIRCULATE IN COPPER 1/4 Hour then STAND 1/2 Hour before COOLING A S A P
HOPS
1 St Hop Charge : 21.250 Wort Litres IN Copper @ 1.049
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
2 IBU East Kent Goldings @ 6.5 % a/a = 4 g
2 Nd Hop Charge : 30.165 Wort Litres IN Copper @ 1.047.5
2 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
3 IBU East Kent Goldings @ 6.5 % a/a = 6 g
YEAST
Pitch with 150 ml of a LIVE YEAST @ 15.5 c
TO 25.750 Litres ( IN F V )
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.054
2 M 16 1.052
E 17.5 1.049.5
3 M 19 1.044
E 19.5 1.040
4 M 22 1.035
E 20 1.030 CLEAR TO 2 Nd F V = 25.400 Wort Litres IN VESSEL
5 M 18 1.023.5
E 18.5 1.019.5
E 11 18 1.015
6 M 16.5 1.013.5
E 15 1.012
7 E 14 1.012 RACK AND FINE .
STAND : 1 Weeks at 10 - 12 c .
CELLAR : 3 Waeeks at 10 c
STILLAGE : 1 Week at 10 - 12 c Tthen FULLY VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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