Today`s recipe is , Sadly the last I`m currently able to post from the Maidstone brewery of ,
Isherwood, Foster & Stacey ; Taken from the 1928 - 1929 Brewing Book that`s deposited with
the ever helpfull and friendly team at the Kent History Centre in Maidstone with the foillowing
Cat Ref: Isherwood Foster & Stacey , Brewing Book 1928-1929 @ U 3555 / 2 / IFS / Box 2 / 1
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 ;
OR , If you`d be interested in a collaborative research project in a public archive ( where possible )
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
This recipe for 27.150 Wort Litres @ 1.037.75 Ex Mash; 80 % Mash Efficiency Assumed
Isherwood , Foster & Stacey Ltd
Lower Brewery
Lower Stone St
Maidstone
Kent
 |
| Photo of the Brewery Yard from, The Brewery History Society Webpage on the Brewery |
PALE ALE
Monday 31 St December 1928
Gyle No : 171
Original Gravity : 1.047.75 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 38 A B V : 5.0 %
MALTS
U K
Warminster Malt : 54 % Plumage Archer = 2.285 Kg
Crisp Malt : 46 % Chevalier = 1.950 Kg
Australia
Voyager Craft Malt : 54 % Veloria Schooner = 2.280 Kg
Barrett - Burston : 46 % Border Pale Ale @ 4.5 ebc = 1.940 Kg
New Zealand & South Africa
Crisp Malt : 46 % Chevalier = 1.950 Kg
54 % Pale Ale @ 4.5 ebc = 2.280 Kg
U S A
Crisp Malt 46 % Chevalier = 1.950 Kg
Valley Malt : 27 % Pale Ale Malt = 1.145 Kg
27 % Light Munich Malt = 1.140 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the Mash Tun @ 95 c , - 10 Minutes before Goods In
1 St Mash Heat : 65 c At 0 - + 55 Mins = 12.0 Litres
2 Nd Mash Heat : 66 c At + 55 - + 120 Mins = 5.80 Litres
At Taps , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings
OVER the Mash until CONSISTENTLY Bright & Clear ;
ONLY THEN SEND TO THE COPPER
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 72 - 71 c = 19.850 Litres
At a Gravity of 1.004 , STOP TAPS and COLLECT Wort in the Copper
COLLECTION
At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.037.75 ;
ADD the 1 St Copper Sugars AND CONDENSE FROM 27.150 Wort Litres @ 1.044.75
TO 27.000 Wort Litres IN Copper @ Let Off - 120 Minutes AT 1.045
NB
Take Care to remove any Scum / Detritus floating on the Wort surface
BEFORE L/Off - 120 Minutes.
SUGARS
1 St Sugar Charge : To 27.150 Wort Litres @ 1.037.75
1.003.5 No 1 Invert = 0.300 Kg
1.003.5 Invert Glucose = 0.310 Kg
2 Nd Sugar Charge : To 30.655 Wort Litres @ 1.039.25
1.001 Malt Extract = 0.105 Kg
1.000.75 No 2 Invert = 0.075 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes , then @ Let Off - 90 Mins , ADD the 2 Nd Hop Charge .
At Let Off - 60 Minutes ON 23.360 Wort Litres IN Copper @ 1.051.5 ,
ADD 7.295 Litres of LIQUOR ;
Reducing the Copper Gravity to 1.039.25 , then ADD the 2 Nd Sugar Charge .
At Let Off - 25 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour ;
THEN Recirculate IN COPPER for 10 - 15 Minutes
STANDING 1/2 Hour @ Let Off + 30 - + 60 THEN COOL A S A P .
Cast Volume : 25.985 Wort Litres @ 1.047.75
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.045
5 IBU East Kent Goldings @ 6.5 % a/a = 8 g
7 IBU Brewer`s Gold @ 6.5 % a/a = 10 g
2 Nd Hop Charge : To 25.200 Wort Litres @ 1.048
18 IBU Goldings @ 6 % a/a = 26 g
3 Rd Hop Charge : To 28.035 Wort Litres @ 1.044.5
8 IBU Saazer @ 3.5 % a/a = 22 g
YEAST
Pitch with 96 ml of a LIVE YEAST @ 15.25 c
To 25.800 Wort Litres IN F V @ 1.047.75
Reccomended Strain : Whitbread T II Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.047.75
2 M 16.5 1.044
E 17 1.041
3 M 18.75 1.026 DROP to 2 Nd F V = 25.500 Wort Litres IN Vessel
E 18 1.015
4 M 18.5 1.014.5
E 18 1.013.75
5 E 16.5 1.012.5
6 E 15 1.012
7 E 15 1.012 Rack & Fine ;
STAND : 2 - 3 Days @ 15 - 19 c
CELLAR : 2 Months at 10 c then Roll Well and Stillage .
STILLAGE : 1 Week @ 10 c THEN FULLY VENT and allow 8 - 12 Hoiurs BEFORE Q.C .
Cheers All and Happy Brewing ,
Edd
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