How Do All ,
Today`s recipe is the first from my recent analysis of the beers of Strout`s brewery in 1891 ;
As with the last post on the Neepsend firm , this recipe is from the notebook of Mr G T Cook and covers a period from the early 1890`s to around 1901 , where entries in the notebook end ; And newspaper cuttings from The Times and other newspapers referencing the Arsenic in Beer Scandal caused by the use of Bostock`s Invert Sugars around 1900 by a well known Salford brewer amongst others in the north of England .
The Strout`s records contained in G T Cook`s notebook are , the first I`ve seen which regularly feature Bostock`s Sugars ( White & Yellow Glucose ) as an ingredient ; though the supplier of sugars does change to " Mambre`s white Glucose " in later brewings , with the quantity of sugar measured in CWT
( 1 CWT = 1 Hundredweight = 112 Lbs ( Gross Weight )) .
I hope that you all enjoy today`s beery delight ; It`s a nice and simple Victorian historic Beer from a Sheffield brewery later taken over by their local rivals , Tennant Brothers .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Tennant Borothers Ltd and their Successors in Title
This Recipe for 30.245 Wort Litres @ 1.030.75 , 80 % Mash Efficiency Assumed
Strout`s Brewery Co Ltd
Burton Road Brewery
Burton Road
Sheffield
West Riding
Yorkshire
 |
| Advert from the B H S Webpage on the Brewery |
Tuesday 10 Th November 1891
Gyle No : 89
Original Gravity : 1.042.25 Racking Gravity 1.006.75 Final Gravity : 1.004
I B U : 38 A B V : 5.0 %
MALTS
Warminster Malt : 53.5 % Mild Ale Malt = 1.985 Kg
23.5 % Plumage Archer = 0.895 Kg
Crisp Malt : 17.75 % Hana = 0.675 Kg
5.75 % Scottish Ale Malt = 0.220 Kg
MASHING
USE A PALE ALE LIQUOR
Thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE Mashing In ;
ENSURE the Liquor is 1.75 " ABOVE the Plates / Filter Bed
MASH 2.25 Hours @ 66 c = 8.400 Litres
At Taps , Slowly open the Mash Tun valve and return any cloudy / turbid 1 St runnings OVER ,
Until the Wort is CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper .
SPARGING & COLLECTION
SPARGE @ 73 - 70 c At Clear Wort to Copper + 5 Minutes = 25.700 Litres
At a Gravity of 1.003 , STOP TAPS and Collect Wort in the Copper @ Collection , + Liquor
to the Copper , Reducing the Copper Gravity to 1.030.75 ON 30.245 W/Litres
THEN CONDENSE TO 1.031 ON 30.000 Wort Litres
SUGARS
1.005.25 Glucose To 25.830 Wort Litres @ 1.033.25 = 0.445 Kg
COPPER
A 2:10 Boil ON HOPS
1 St Hop Charge @ Let Off - 130 Minutes , then @ Let Off - 60 Mins , ADD the 2 Nd Hops
AT Let Off - 40 Minutes ON 19.970 Wort Litres @ 1.043 , ADD 5.860 Litres of LIQUOR;
Reducing the Copper Gravity to 1.033.25 , THEN ADD the Glucose
AT Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 15 Mins ;
THEN Re Circulate IN Copper for 10 - 15 Minutes BEFORE STANDING 1/2 Hour
THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.031
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
12 IBU Goldings @ 6 % a/a = 19 g
2 Nd Hop Charge : To 22.255 Wort Litres @ 1.039
4 IBU French Fuggles @ 4.2 % a/a = 8 g
4 IBU East Kent Goldings @ 6.5 % a/a = 6 g
15 IBU Goldings @ 6 % a/a = 18 g
RACKING HOPS : 3 g Goldings , 5 g French Fuggles
YEAST
Pitch With 95 ml of a LIVE YEAST @ 15 c
To 23.000 Wort Litres IN F V
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.042.5
2 M 15.75
E 16.5 1.037
3 M 17.5 1.032.5
E 18.5 1.027
4 M 20 1.019
E 21 1.015 CLEAR & COOL
E 7 18.5 1.010 = 22.700 Wort Litres IN 2 Nd F V
5 E 16.5 1.008.25
6 M 16 1.007
E 11 15 1.006.75
7 M 11 14 1.006.75 RACK & FINE ON HOPS
STAND : 2 Days @ 15 - 19 c THEN CELLAR 1 Month @ 10 c
STILLAGE : Roll Well and Stillage 1 Week at 12 c - 10 c then FULLY VENT
ALLOW 6 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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