How Do All ,
Today`s X X X recipe comes from Victorian Sheffield , in the shape of Strout`s Brewery Co Ltd`s Offering ; A tasty and relatively simple to brew ` Premium ` Mild Beer from a small yet active regional Yorkshire brewery at the end of the 19 Th century , Sourced from a Kentish brewer`s notebook .
The source of today`s Cerevesian treat is , the notebook of G T Cook , later Head Brewer at the Earl St brewery of Messrs Fremlin Brothers ; the notebook forms part of the larger Fremlin`s archive, Carrying the Catalogue No : U 3555 / 7 / Box 2 / 1 And , is looked after by the ever helpfull and , Friendly team at The Kent History Centre in Maidstone ; Thanks to the team for their assistance with my Kentish, and in this case Yorkshire beer history research .
This recipe C Edd Mather 2024
This recipe for 30.190 Wort Litres FROM Mash Tun @ 1.040 @ 80 % Efficiency Assumed
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Strout`s Brewery Co Ltd and their successors in title
Strout`s Brewery Co Ltd
Burton Road Brewery
Burton Road
Sheffield
West Riding
Yorkshire
 |
| Advert from the B H S Webpage on the Brewery |
25 Th November 1891
Gyle No : 98
Original Gravity : 1.056.5 Racking Gravity : 1.016.5 Final Gravity : 1.014
I B U : 24 A B V : 5.6 %
MALTS
U K & Ireland
Warminster Malt : 69 % Mild Ale Malt = 3.445 Kg
13.75 % Vienna Malt = 0.685 Kg
Malting Company of Ireland : 17.25 % Irish Ale Malt = 0.860 Kg
Australia
Joe White Malt : 69 % Trad Ale = 3.445 Kg
Voyager Craft Malt : 13.75 % Veloria Vienna = 0.685 Kg
Barrett - Burston : 17.25 % Border Pale Ale = 0.860 Kg
( @ 4.5 IBC )
New Zealand & South Africa
86.25 % Pale Ale Malt @ 6.5 IBC = 4.300 Kg
Weyermann Malt : 13.75 % Barke Vienna = 0.865 Kg
U S A
Breiss Malt : 69 % Ashburne Mild Ale = 3.445 Kg
Weyermann Malt : 13.75 % Barke Vienna = 0.685 Kg
Tex Malt : 17.25 % Wildfire Pale Ale = 0.860 Kg
MASHING
Use a Mild Ale Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c , - 10 Mins BEFORE Mashing In
ENSURE that the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 15 Minutes = 9.60 Litres 2 Nd Mash Heat : 66 c @ + 15 - + 30 Minutes = 8.90 Litres
3 Rd Mash Heat : 68 c @ + 30 - + 135 Minutes = 2.0 Litres
At Taps , Clear the Wort by return OVER the Mash UNTIL Consistently Clear & Bright,
ONLY THEN SENT Wort TO THE COPPER
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 74 c = 23.430 Litres
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper
AT Collection of Wort , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.039
THEN ADD the 1 St SUGAR Charge = 30.190 Wort Litres AT 1.041.25
THEN CONDENSE to 1.041.5 ON 30.000 Wort Litres IN COPPER
AT 1.041.5 @ LET OFF - 140 Minutes .
SUGARS
1 St Sugar Charge : To 30.190 Wort Litres @ 1.039
1.001.25 Glucose = 0.120 Kg
2 Nd Sugar Charge : To 29.620 Wort Litres @ 1.039.75
1.003.25 Glucose = 0.350 Kg
1.005 No 2 Invert = 0.465 Kg
COPPER
A 2 Hour 20 Minutes boil ON HOPS
1 St Hop Charge @ Let Off - 140 Minutes ,
Then at Let Off - 68 Minutes @ 1.048, ADD 4.320 Litres of Liquor ,
Reducing the Copper Gravity To 1.041 ON 29.620 Wort Litres ,
THEN ADD the 2 Nd Sugar Charge & CONDENSE 1/4 Degree to 1.050 ON 29.470 Wort Litres ,
ADD the 2 Nd Hop Charge at Let Off - 60 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour .
At Let Off + 15 Minutes , Recirculate the Wort IN COPPER 15 - 10 Minutes,
Then STAND 1/2 Hour before COLLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.041.5
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = 10 g
3 IBU Goldings @ 6.0 % a/a = 6 g
2 Nd Hop Charge : To 29.470 Wort Litres @ 1.050
4 IBU Brewer`s Gold @ 6.5 % = 8 g
9 IBU Goldings @ 6.0 % = 16 g
5 IBU French Fuggles@ 4.2 % = 14 g
RACKING HOPS
TO 25.200 Beer Litres Racked Down = 3.5 g Goldings @ 6 % a/a
YEAST
Pitch with 100 ml of a LIVE YEAST @ 15 c
STRAIN RECCOMEMDATIONS
Non Yorks Sq Yorkshire Yeast or , Edinburgh type Strains
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.056.5
2 E 16.5 1.051.5
3 M 18 1.042
ROUSE
E 18.5 1.039.25 DROP to 2 Nd F V = 25.200 Wort Litres IN 2 Nd Vessel
4 M 20 1.032
E 5 20.5 1.025 COOL
5 M 18 1.021
6 M 18 1.018.5 COOL
E 16.5 1.07.75
7 M 14 1.017.25
E 13.5 1.016.75
8 M 13.5 1.016.5
9 M 13 1.016.5 ROCK ON HOPS
STAND : 2 Days at 15 - 19 c / 1 Week at 12 - 13 c
CELLAR : 1 Week at 10 - 12 c THEN @ 6 - 8 c FOR 3 Weeks then ADD Barrel Finings
And Roll Well .
STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT and allow 12 Hours BEFORE Q . C
HISTORIC YORKSHIRE BREWING RECORDS APPEAL
If any Blog Readers know of Yorkshire brewing records that are in Private Collections Or archives , And are able to send photos of facilitate access in person ,Please get in touch with me at : beerhistorybloke@gmail.com
** I`m also interested in any other Old brewing records Pre World War 2 .
Cheers All and Happy Brewing ,
Edd
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