X ALE 1876

 How Do All ,

Today`s cerevesian treat comes from the ` Unknown Brewery `Brewing Book 1876 - 1878 which ,

Forms part of the Whitbread Archives , Cared for by the helpfull & friendly team in Clerkenwell 

At The London Metropolitan Archives on Northampton Road . 

Unknown Brewery ,Brewing Book 1876 - 1877 @ LMA / 4453 / D / 02 / 024

As I mentioned in previous posts on this source , 

I`m fairly convinced that this particular source is , a ` Compendium `of the Ale and Porter 

Brewing Books used to record production at the Chiswell St brewery of Whitbread & Co 

( For the period 1876 - 1877 ) 

A conundrum I hope to resolve on my next visit to the archives !!! .

Anyroad , here`s today`s recipe ;  A tasty Victorian X Ale from one of the capital`s premier brewers , Originally brewed with UK Malts , and English and Noble european hops in the Copper  .

This recipe C Edd Mather 2024

             THIS RECIPE FOR 31.170 Wort Litres IN Copper @ Let Off - X Minutes @ 1.045.75

                                                          80  % Mash Efficiency Assumed 

                                   31.000 Wort Litres IN Copper @ Let Off - 105 Minutes @ 1.046

                                      23.200 Beer Litres Racked Down ( Estimated Yield ) @ 1.011 

                         X   ALE 

                                          Monday 10 Th July 1876

                                                     Gyle No : 2 

                          Original Gravity :1.058  Racking Gravity : 1.011  Final Gravity : 1.008 

                                                I  B  U  :  24                          A  B  V : 6.6  %

                                                                 MALTS

U K 

Warminster Malt :                     25  % Mild Ale Malt = 1.475 Kg

                                                  25  % Vienna Malt    = 1.470 Kg 

Crisp Malt :                               25  % Chevalier        = 1.470 Kg

                                                  25  %  Hana Vienna  = 1.480 Kg

Ireland 

Minch Malt :                50  %  1914 Spratt - Archer Mild Ale Malt = 2.945 Kg

Crisp Malt :                               25  % Chevalier        = 1.470 Kg

                                                  25  %  Hana Vienna  = 1.480 Kg

Australia 

Voyager Craft Malt :                 50  %  Veloria Vienna          = 2.925 Kg

                                                  50  %  Veloria Schooner      = 2.920 Kg

                                                                       MASHING 

                                                 Use a Mild Ale / Soft Liquor 

              Pre warm the mash tun with LIQUOR @ 95 c - 10 Minutes BEFORE mashing in ,

                                    Ensuring the Liquor is 1.5 " ABOVE the plates / filter bed .

                                    1 St Mash Heat : 66 c @         0 - + 120 Mins = 16.900 Litres

                                   2 Nd Mash Heat : 68 c @ + 120 - + 155 Mins =    6.350 Litres

At 155 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings 

                         OVER THE MASH until Consistently CLEAR & BRIGHT for 5 Minutes 

                                   ONLY then send to the Copper and begin Wort Collection .

                                                                      SPARGING 

                 Sparge at Clear Wort to the Copper + 5 - 10 Minutes AT 82 - 77 c = 29.500 Litres 

       At a Gravity of 1.004.5 , STOP TAPS / Close OFF M / t Valve and Collect Wort  IN Copper 

                                                                   COLLECTION

                                      At Collection , ADD LIQUOR to the Copper;

                                          VOLUME = 31.170 Wort Litres @ 1.045.75 

                 Then CONDENSE to 1.046 ON 31.000 Wort Litres IN Copper @ Let Off - 105 Mins 

                                                                        COPPER 

                                                         A 1 3/4 Hour boil ON HOPS

                                                  WITH A SHARP BOIL for the 1 St 3/4 Hour 

                                           Add the 1 St Hop Charge @ Let Off - 105 minutes , 

                                                        2 Nd @ Let Off - 60 Minutes . 

                                     At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.

                                           At Let Off - 12 Mins , ADD the Copper Finings 

                                                          At Let Off ( 105 Minutes ) , 

                                   STAND 1/4 Hour , then ReCirculate IN Copper 1/4 Hour 

                                STAND 1/2 HOUR , THEN COOL A S A P to Pitching Heat 

                                                                           HOPS 

                                         1  St Hop Charge : To 31.000 Wort Litres @ 1.046

                                                   6 IBU Goldings @ 6 % a/a  = 12 g

                                        2 Nd Hop Charge : To 26.955 Wort Litres @ 1.052

                                             8 IBU  East Kent Goldings @ 6.5 % a/a = 13 g

                                        3 Rd Hop Charge : To 25.400 Wort Litres @ 1.055 

                                                         6 IBU  Perle @ 7.5 % a/a = 10 g 

                                                                    YEAST

                                                Pitch with 105 ml of a LIVE YEAST @ 16 c 

                                                      23.800 Wort Litres IN F V @ 1.058

                                                                 Reccomended Strains 

                                            Whitbread T II / Brewlab : Thames Valley 1 Strain 

                                                            ATTENUATION

DAY     Hour     Heat     Gravity                                  REMARKS 

   1             P            16         1.058        Rouse @ Pitch + 6 - 8 Hours & every 6 - 8 Hrs  - STOP 

   2            M           19.5       1.049

                  N            20         1.044.75     CLEAR TO 2 Nd F V =  23.500 Wort Litres ( E ) 

              E 11:30      20         1.030           COOL 2 c 

   3            M            18         1.024        

                  E            18.5      1.018

   4            M            16.5      1.015          Stop Rousing

                  E            16.5      1.013           SKIM

   5            M            15         1.012.5        SKIM

                  E            14.5      1.011.5

    6            E            14         1.011

    7            M           14         1.011          Rack & Fine to Draught vessel .

STAND : 2 Days @ 16 - 19 c 

CELLAR : 3 Weeks @ 10 - 12 c 

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C             

Cheers All and Happy Brewing ,

Edd 

STROUT`S BREWERY Co Ltd : X ALE 1891

 How Do All ,

I`ve not published a historic recipe from Yorkshire for a while , 

So here`s today`s cerevesian treat ; A tasty victorian  X Ale from Strout`s brewery;

Located on Burton Road in Sheffield .

As with the other blogposts on this brewery , the source data is drawn from the Notebook of ,

Mr G T Cook ( Later Head Brewer of Fremlin`s ), cared for by the ever helpfull and friendly team 

Down in Maidstone at The Kent History Centre ; Cat No :  U 3555 / F BOX 2 / 2 / 1 

As readers may know , A major interest field of mine are the breweries of the northern England ;

 I`ve looked at  the records available in Public Archives and have come up againsta a Veritable 

` Brick Wall ` in the path of my research ;  

I`m reasonably certain that records of interest exist in private collections , 

So I`m appealing to readers for assistance ( Duly credited in writings & blogposts etc ) in tracing & Accessing old brewing records from : Lancashire , Yorkshire , Cheshire  etc that are in private Collections . If you`re able to help , I can be reached at : beerhistorybloke@gmail.com 

This recipe C Edd Mather 2024 

                                    This recipe for 24.195 Wort Litres Ex MASH @ 1.031.25 

                            30.000 Wort Litres IN Copper @ Let Off - 135 Minutes AT 1.031.5 

                      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

Strout`s Advertisement & Price List 
From the Brewery History Society page on the Company

                                                                        X    ALE

                                                       16 Th October 1891   

                                                                Gyle : 93

                  Original Gravity : 1.041.5  Racking Gravity : 1.012.75  Final Gravity : 1.010 

                                                        I B U : 22                     A B V : 4.1 % 

                                                                          MALTS 

U K & Ireland 

Warminster Malt :                               Mild Ale Malt = 3..125 Kg 

Australia 

Joe White Malt :                                  Trad Ale Malt = 3.125 Kg

U S A 

Breiss Malt :                              Ashburne Mild Malt = 3.125 Kg 

Rest Of World : 

Any Pale Ale Malt @ 6 IBC Colour ( MIN ) OR , Weyermann Vienna Malt @ 3.125 Kg 

                                                                     MASHING

                                                          Use a Mild / Soft Liquor 

                    Pre Heat the Mash Tun with Liquor @ 95 c - 10 Minutes Before mashing in ;

                               1 St  Mash Heat : 65 c @ 0 -           +    20 Mins =  7.50   Litres 

                               2 Nd Mash Heat : 67 c @      + 20 - + 135 Mins =  5.130 Litres

At Taps , Slowly open the mash tun valve and return any Cloudy / Tubid wots OVER the mash ,

             Until consistently clear , Only then send to the Copper and begin collection Ex Tun .

                                                                    SPARGING

                Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 74 c = 16.410 Litres 

            At a Runnings Gravity of 1.003.25 - 1.003 ; STOP TAPS / Close M/ash Tun Valve OFF , 

                       Then COLLECT the Wort from the mash IN Copper @ 1.031.25 

                                                   ON 24.195 Wort Litres IN Copper .

                                           WORT COLLECTION To Let Off - 135 Minutes 

                  At collection from the Tun in Copper as above ; ADD 6.050 Litres of LIQUOR ,

            Then Immediately add the 1 St Sugar Charge to the Copper and CONDENSE to 1.031.5 

                               From 30.245 Wort Litres @  1.031.25 to 30.000 Wort Litres @ 1.031.5 

                   Remove Scum & Detritus floating on Wort Surface BEFORE Let Off - 135 Mins 

                                                                     SUGARS 

                                       1  St Sugar Charge : To 30.245 Wort Litres @ 1.025 

                                                  1.003.25 No 2 Invert  =  0.310 Kg  

                                                  1.003      Glucose        =  0.295 Kg

                                    2 Nd Sugar Charge : To 27.530 Wort Litres @ 1.032.25

                                                1.001.75 No 2 Invert  =  0.150 Kg  

                                                1.001      Glucose        =  0.095 Kg  

                                                                     COPPER

                                                    A 2 1./4 Hour Boil ON HOPS 

                                            1 St Hop Charge @ Let Off - 135 Minutes ,

                                  @ Let Off - 120 Minutes , ADD the 2 Nd Hop Charge.

                    At Let Off - 60 Minutes , AT 1.041.5 ON 21.390 Wort Litres IN Copper ,

                                                    ADD 6.140 Litres of LIQUOR , 

                               Reducing the Copper Gravity to 1.032.25 , Then + 2 Nd Sugars .

             At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour ;

                                              THEN Re Circulate IN COPPER 1/4 Hour ; 

                                    Then STAND 1/2 Hour BEFORE COOLING A S A P 

                                                                         HOPS

                                       1  St Hop Charge : TO 30.000 Wort Litres @ 1.031.5 

                                        2 IBU  OLD Hallertau / Saazer @ 2.2 % a/a = 10 g

                                        2 IBU  OLD Goldings               @ 4.5 % a/a =   6 g

                                        4 IBU  Brewer`s Gold               @ 6.5 % a/a =   7 g

                                       2 Nd Hop Charge : To 28.570 Wort Litres @ 1.033 

                                        3 IBU Brewer`s Gold                @ 6.5 % a/a  =  5 g

                                        3 IBU Goldings                         @ 6   % a/a  =   6 g

                                        8 IBU French Fuggles              @  4.2 % a/a = 17 g  

RACKING HOPS : To 22.000 Beer Litres Racked Down : 3 g Goldings .

                                                                     YEAST

                            Pitch with 76 ml of a YORKSHIRE type yeast vstrain @ 15 c

                                                              ATTENUATION

DAY    Hour    Heat     Gravity                                       REMARKS 

    1           P          15         1.041.5        Rouse @ Pitch + 6 Hours and EVERY  12 Hours

    2          E          17          1.036.25                                                       " UNTIL " STOP " 

    3          M         18.5       1.033.5 

                E 9       20          1.028.25

    4       M   7       20          1.022.75

             E    3       20.25     1.019.5        COOL 

             E   11      18          1.018           Stop Rousing @ 1.017

    5       M            17          1.015.25

             E             16.5       1.014.75

    6       M            16          1.013.5

             E             15          1.013.25

    7       E             13.5       1.013

    8       M            13.5       1.013            RACK & FINE ON HOPS = 22.000 Beer Litres .

STAND : 48 Hours @ 16 - 19 c 

CELLAR : 4 Weeks @ 10 c then roll well and Stillage .

STILLAGE : 1 Week @ 12 - 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q.C 

Cheers All and Happy Brewing ,

Edd 

COURAGE & CO : BEERS BREWED 1858

How Do All , 

Today`s post is on the general history of Courage & Co Ltd and it`s beers in 1858 ;

The Diary of Brewing 1858 @ ACC 2305 / 08 / 274  forms part of the Barclay, Perkins /Courage & associated companies archive ; cared for by the ever helpfull team on Northampton Rd ;

At The London Metropolitan Archives .

The diaries ( 1858 & 67 ) are Lett`s Bills Due & General Diary for those years ,

With the beers entered having Gyle Numbers , Gross Weights of Materials and ,Wort Volume @ Declaration Volume given Viz," 293 Barrels Porter , Gyle 82 : 07 / 01 / 1858 @ 1.054 O / Gravity " .

This commentary C Edd Mather 2024 

Courage & Co 

The Anchor Brewery

Horsleydown 

Southwark

London

Brewery Photo ( 1937 ) Courtesy of the 
Brewery History Society webpage on the company 

                                        A Brief History of Courage & Co Ltd 

In 1787 an Aberdonian Shipping Agent called John Courage bought the Anchor Brewhouse at ,
Horsleydown in Southwark ; continuing to run and develop the business until his death in 1793 ; After which , the business was carried on by his widow Harriet until her demise in 1797 .

At this time , John Donaldson who happened to be the senior brewery clerk became responsible for running the business on a daily basis , eventually becoming a named partner in 1800 .

After this time the brewery went under the style or calling of : Courage & Donaldson until , the Donaldson family retired from the partnership in 1851 ,

With the burgeoning Horsleydown concern now under the management of John Courage Jr ,

Who later admitted two of his sons into the business before his death in 1861 ,

With Robert and John Courage managing the brewery until their brother Henry and the son of Robert ,  Robert Michel Courage joining the firm in 1866 and 1883 respectively . By 1887;

The annual production ( Barrelage ) by Courage had reached 300 , 000 Barrels, 

Which could have been a deciding factor in the decision to register the company in April 1888,

 as a result of a ` Burgeoning ` level of trade . 

The Anchor Brewery continued to develop & thrive ; and by 1903 , the company had purchased 
The Alton Brewery Co of Turk St , Alton , Hants  which was re built by 1904 to designs by that 
Pre Eminent brewery architect of the late Victorian Era ; William Bradford .
     * (The Alton Brewery Co Ltd`s brewery was established before 1847 when a Henry Hall 
Bought it ; With the brewery remaining in the sunstantial control of the Hall family until 1899,
 when the Alton Bry Co Ltd took over the premises) 

As was the case with breweries accross the mainland of the UK ;
The advent of the Great War in 1914 and it` s concomitant difficulties of trade provided challenges 
Of logistics and , Output restrictions at certain gravities of the beers brewed at the Anchor Brewery;
With the company weathering the storm of confict and further developing trade , purchasing their
London neighbours The Camden Brewery Co Ltd and , Farnham United Breweries in  1927 ; 
With Noakes & Co of The Black Eagle Brewery , Bermondsey joining the group in 1930 ,
Followed in 1937 by C & N Kidd and Co Ltd of The Steam Brewery , Dartford .
  The advent of the Second World War in 1939 provived similar restrictions and onerous trading
Conditions as those imposed 25 years earlier , though in 1943 , teh decision was made to purchase

Hodgson`s Kingston Brewery Co Ltd ( Closed 1965 ) . Ten years after the end of hostilities , the decision was made to merge with their Southwark rivals ,  

Barclay, Perkins & Co of ......The Anchor Brewery , Park St , Southwark .

 Following the merger , the company purchased Reffell`s Bexley brewery in 1956 , with their
First post merger purchases completed , the comapny name changed to Courage & Barclay in 1957;
With the newly registered firm purchasing the Maidenhead firm of Nicholson & Sons in 1959 ;
Following this in 1960 by buying the old established firm of H & G Simonds of Reading .
 The next brewery to be ` snaffled ` was The Bristol Brewery , Georges & Co in 1961 ,
Followed in 1962 by Clinch & Co of The Eagle Brewery , Witney ( Oxon )  and Harman`s Uxbridge 
Brewery Ltd , James Hole & Co of Newark in 1962 and ,  in 1963 by their London neighbours ,
Charles Beasley & Co of Plumstead . 
The next firm to join the group was The Star Brewery Co Ltd of Eastbourne in 1965 , 
With Plymouth Breweries Ltd being purchased in 1969 ; 
John Smith`s Tadcaster Brewery Co Ltd joined the burgeoning Courage group in through in 1970 ; 
With Courage themselves being subject to a takeover by Imperial Tobacco Ltd  in 1972 , the company name changing to a somewhat simpler form , that of : Courage Ltd in October of the same year .
By the mid 1970`s the group had rationalised it`s centres of production ; which sadly meant that
The metaphorical ` Writing on The Wall ` was writ large across the fate of Horsleydown as a 
Centre of brewing , and by 1981 The Anchor Brewery ceased to brew beer , bringing to an end 
Over 190 years of brewing on the site . 

                                                        BEERS BREWED IN  1858

PORTER  

Brewed 139 times @ 48.6 % of Production in 1858

Gyle 78 ( Sat 02 / 01 / 1858 )  to Thu 30 Th Dec 1858 

Average Original Gravity @ 1.054.25 - 1.054.5

    ( based on production & gravity frequency )

 

KEEPING PORTER

 2 Brewings @  0.75 % of Production in 1858

Gyle 87 : Wednesday 13 Th January     1858 @ 1.057

Gyle 40 : Friday         19 Th November 1858 @ 1.069.5 

STOUT 

35 Brewings @ 17.2 % of Production in 1858

Gyle 83 : Friday           8 Th January     1858 -

Gyle 73 : Wednesday 29 Th December 1858 

Original Original Gravity range @ 1.070 - 1.069 

KEEPING STOUT  /   " K . STOUT " 

  3 Brewings @ 1.2 % of Production in 1858 , 

Original Gravity range @ 1.072 - 1.070.75 

DOUBLE STOUT   /  " DBLe STOUT "

  6 Brewings  @ 2.1  % of Production in 1858

Original Gravity range @ 1.081 - 1.080.25 

DOUBLE BROWN STOUT   /   " D.B.S " 

28 Brewings  @ 9.75  % of Production in 1858

Original Gravity range  @  1.082.5 - 1.080.25 

" ALE X " 

49 Brewings  @  17  % of Production in 1858

Original Gravity range  @  1.066.5 - 1.065 .

" P ALE  X " @ 1 Brewing = 0.325 % of Production in 1858 

Original Gravity : 1.065.25 

"  ALE  X X  " 

  8  Brewings  @  2.75  % of Production in 1858

Original Gravity range  @  1.079.25 - 1.077.5 .

KEEPING ALE XX  /   " K ALE XX  "

10 Brewings  @ 3.5  % of Production in 1858

Original Gravity range  @ 1.080.5 - 1.078.25

ALE X X X  

   1 Brewing in 1858 =  0.325  % of Production 

Original Gravity : 1.084.5 

KEEPING ALE XXX  /  " K ALE XXX " 

    3 Brewings in 1858 =  1.22  % of Production 

Gyle 86 : Thursday  12 Th January     1858 , Original Gravity @ 1.087

Gyle 95 : Monday    25 Th January     1858 , Original Gravity @ 1.087.5

Gyle 65 : Monday      6 Th December 1858 , Original Gravity @ 1.086.25    

 I hope you`ve enjoyed today`s post  ,

Cheers All ,

Edd 

FREDERICK BAILEY & Co : PALE X X X 1886

How Do All ,

I`ve not published a recipe from Cambridge lately , so here`s a tasty Pale XXX Ale ,

from the Private Brewing Book of H H Tebbutt 1881 - 1889 ; 

Part of an uncatalogued collection relating to the Star Brewery of Frederick Bailey in Cambridge,

 cared for by the helpfull and friendly team at Cambridgeshire Archives .

Special thanks are also due to the good folks at Greene King Ltd in Bury St Edmunds , 

Who kindly sponsored the reprographic costs involved in my Bailey`s Star Brewery research .

This recipe C Edd Mather 2024 

                        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                              Frederick Bailey & Co and their successors in title 

Frederick Bailey & Co

Star Brewery

Newmarket Road 

Cambridge 

                                                                        X X X PALE 

                                                          Wednesday  6 Th October 1886 

                           Original Gravity : 1.068  Racking Gravity : 1.013  Final Gravity : 1.010 

                                                           I B U : 30          A B V : 7.7  % 

                                                                            MALTS 

U K & Ireland 

Warminster Malt :                           37  %  Plumage Archer               =  2.280 Kg

Crisp Malt :                                     33  %  Chevalier                          = 1.980 Kg

Simpson`s Malt :                             30  %  Best Pale Ale @ 4.5 IBC  = 1.800 Kg

Australia 

Voyager Craft Malt :                        50   %   Veloria Schooner   =  2.995 Kg

Barrett - Burston :                            50   %   Border Pale Ale     =  2.995 Kg

U S A & Rest Of World Grist ;

Crisp Malt :                                      33    %  Chevalier                          =  1.980 Kg

                                                         57    %  Pale Ale Malt @ 4.5 IBC  = 3.415 Kg

                                                                       MASHING

                                                               Use a Pale Ale Liquor 

                     Thoroughly Pre Warm the mash tun to 95 c - 10 Mins ; 1.5 " ABOVE the Plates 

                                    1   St Mash Heat : 64 c          0 - + 120 Mins = 15.460 Litres

                                    2  Nd Mash Heat : 66 c  + 120 - + 175 Mins =   8.760 Litres

                                    3 Rd  Mash Heat : 69 c  + 175 - + 200 Mins =   5.830 Litres 

                           At 200 Minutes , Clear Wort by return OVER MASH until Clear & Bright ,

                                              Only once clkear & bright , send to the Copper .

                                                        SPARGING    &    COLLECTION 

                       Sparge at Clear Wort to the Copper + 5 - 10 Minutes = 15.0 Litres @ 74 - 71 c 

                     At a Gravity of 1.005.5 - 1.005.25 ; STOP TAPS and Collect Wort in the Copper .

                        At Collection , ADD Liquor to the Copper , reducing the gravity to 1.050.25,

            ON 28.895 Wort Litres , then CONDENSE to 1.050.5 ON 28.750 Wort Litres IN COPPER .

                                                                           SUGARS 

                                                    1.012.25  No 1 Invert Sugar = 1.080 Kg

                                                         To 28.120 Wort Litres @ 1.051

                                                                            COPPER 

                                                      A 1 Hour 50 Minutes BOIL ON HOPS 

                                              OPEN COPPER UNTIL LET OFF - 30 Minutes 

                                            Add the 1 St Hop Charge @ Let Off - 110 Minutes ,

                                                      At Let Off - 90 Mins ADD the 2 Nd Hops .

                                           At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge

                            AT  Let Off - 40 Mins @ 1.060  ON 23.900 Wort Litres IN Copper, 

                    ADD 4.220 Litres of LIQUOR, Reducing the Gravity to 1.051 then ADD SUGARS 

                                             AT Let Off - 12 Mins , ADD the Copper Finings

                     At Let Off , STAND the Copper 1/4 Hour then Recirculate IN COPPER 1/4 Hour  

                 After Recirculating IN Copper 1/4 Hour , STAND 1/2 Hour before COOLING A S A P .

                                                                              HOPS

                                           1  St Hop Charge : To 28.750 Wort Litres @ 1.050.5 

                                                 5 IBU  East Kent Goldings @ 6.5 % a/a/ = 10 g 

                                                 5 IBU  Brewer`s Gold         @ 6.5 % a/a  = 10 g 

                                           2  Nd Hop Charge : To 26.185 Wort Litres @ 1.055 

                                                10 IBU  East Kent Goldings @ 6.5 % = 16 g

                                           3  Rd Hop Charge : To 24.755 Wort Litres @ 1.058 

                                                  5 IBU  East Kent Goldings @ 6.5 % = 8 g 

                                                  5 IBU  Brewer`s Gold         @ 6.5 % = 8 g 

                                                                            YEAST

                                                 Pitch with 116 ml of a LIVE YEAST @ 16 c

                                                            ATTENUATION

DAY      Hour      Heat      Gravity                        REMARKS 

    1              P            16           1.068 

    2            M            16.5        

                   E  1        18            1.064

                       4        18.5         1.059.75

                  9:30        19.5         1.052.5

    3            M 6:30    21.25      1.041.5

                     11:45   23.25       1.034.75

                  E  2:45    24           1.030.5

                       6        25            1.024

                       8:30   25            1.021.5

                       9:30   25            1.020

    4           M 5:30     25           1.016      SKIM , + 3 Hours  COOL 

                      10       17           1.014.25

                       E        14           1.013.75

    5                M        14           1.013.5

    6                M        14           1.013.25

    7                E         13.5        1.013

    8                M        13.5        1.013          RACK & FINE 

STAND : 1 Week at 12 - 13 c 

CELLAR : 2 Months at 10 c 

STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

F A : 1876

 How Do All ,

Today`s cerevesian treat comes from the same source  mentioned in yesterday`s post ;

From the Unknown Brewery , Brewing Book 1876 - 1877 @ LMA 4453/D/02/024 ,

Part of the Whitbread collection , cared for by the ever helpfull & friendly team at 

London Metropolitan Archives on Northampton Road in Clerkenwell .

 F . A , which might reasonably be called ` Family Ale ` / Dinner Ale or any of the other 

Mid - Late Victorian ` Mild Bitter Beers ` trade names  ; 

Ie a bitter beer designed to be brewed and consumed within a relatively short period ,

 Say 1 - 2 Months from production .

I hope that you all enjoy today`s Beery Mystery Tour ;

 I`ll be featuring a few more beers from this source over the coming weeks .

This recipe C Edd Mather 2024  

         This recipe for 23.015 Wort Litres FROM MASH TUN @ 1.039.75 , 80 % Mash Efficiency

                                                29.995 Wort Litres IN Copper @ 1.039.75 

                                             23.500 BEER Litres TO Bottling ( APPROX ) 

                                                                         F . A 

                                                    Tuesday 11 Th July 1876  

                                                                    Gyle No : 3   

                   Original Gravity : 1.050.25 Bottling Gravity : 1.006.75 Final Gravity : 1.004

                                                           I B U : 56     A B V : 6.0  % 

                                                                         MALTS 

U K , Ireland & Worldwide Grist :

Crisp Malt :                                         100  %  Chevalier   =  3.780 Kg 

Australian Alternative : Voyager Craft Malt : Veloria Schooner @ 3.770 Kg 

                                                                       MASHING

                                                        USE A Pale Ale Type Liquor

            Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c - 10 Mins BEFORE Mashing In

                             Ensuring that the Liquor is 1.5 " ABOVE the Plates / Filter Bed

                                1  St Mash Heat : 64 c @       0 - +   60 Minutes = 12.150 Litres  

                                2 Nd Mash Heat : 66 c @ + 60 - + 150 Minutes =   2.200 Litres

                                            At 150 Minutes , Slowly open the mash tun valve

                          And ,return cloudy / turbid Wort over the mash until Clear & Bright ,

                    Once Consistently Clear & Bright , Send to the Copper and begin Collection .

                                                       SPARGING  &  COLLECTION

                     Sparge @ Clear Wort to the Copper + 5 - 10 Mins @ 77 - 76 c = 17.00 Litres  

At a Gravity of 1.004 , STOP TAPS and collect the Wort in the Copper = 23.015 W/Litres EX Tun .

                      AFTER Collecting the Mash Tun Wort @ 1.039.75 ON 23.015 W/Litres , 

                        ADD 6.980 Litres of Liquor to the Copper AND the 1 St Sugar Charge ,

         THEN Condense to 1.040 ON 29.805 Wort Litres IN Copper @ Let Off - 105 Minutes .

                                                                       SUGARS

                                                                  1 St Sugar Charge 

                                              To 29.995 Wort Litres IN Copper @ 1.030.5  

                                                 1.005.25  Golden Cane Sugar = 0.410 Kg

                                                 1.004       White Cane Sugar   = 0.310 Kg

                                                                   2 Nd Sugar Charge 

                                              To 26.025 Wort Litres IN Copper @ 1.045.5 

                                                 1.002        White Cane Sugar   =  0.160 Kg 

                           NB : Use CANE sugars , as opposed to those derived from Sugar Beet 

                                                                         COPPER

                                                        A 1 3/4 Hour Boil ON HOPS  

1 St Hop Charge to the Copper @ Let Off - 105 Minutes , then @ Let Off - 60 M , + 2 Nd Hops.

                                    At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge

            At Let Off - 15 Minutes ON 23.680 Wort Litres @ 1.046 , ADD 2.345 Litres of Liquor,

                         Reducing the Gravity to 1.045.5 ON 26.025 Wort Litres In Copper ,

        Then @ L/Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour 

              After 1/4 Hour , Recirculate the Wort IN COPPER 1/4 Hour then STAND 1/2 Hour

                                                  THEN COOL  A S A P to Pitching Heat 

                       NB : OPEN Copper UNTIL Let Off - 30 Mins ( Post 3 Rd Hop Addition ) 

                                                                            HOPS 

                                          1  St Hop Charge : To 29.805 Wort Litres @ 1.040

                                                 25 IBU  Brewer`s Gold @ 6.5 % a/a = 37 g

                                          2 Nd Hop Charge : To 25.335 Wort Litres @ 1.046 

                                                 21 IBU  French Fuggles @ 4.2  %  = 42 g 

                                   3  Rd Hop Charge : To 23.680 Wort Litres @ 1.049 - 1.049.5

                                                         10 IBU   Goldings @ 6 % =  16 g

                                                                           YEAST

                                         Pitch with 96 ml of a LIVE YEAST @ 15.5 - 15.25 c 

                                                      To 24.400 Wort Litres @ 1.050.25

                                                             

                                                                 ATTENUATION

DAY    Hour    Heat    Gravity                          REMARKS 

    1            P        15.5      1.050.25

    2            E        19.5      1.045

    3           M        19.5      1.042

                  E        22         1.027

    4           M        20         1.022    SEND to 2 Nd F V & COOL = 24.100 Wort Litres IN F V 

                  E        16.5      1.014

    5           M        14         1.012.5

                  E        13.5      1.012     To C V = 23.800 Wort Litres IN C V 

C . V : Mature @ 12 c ONE WEEK - Cool to 10 c UNTIL @ 1.007.5 then ADD FININGS 

            and Roll Well and Stillage .

STILLAGE : One Week @ 12 c then VENT FULLY and allow to 14 - 15 c 

BOTTLING : Clear and Bright at 14-15 c at 1.006.75 then STAND 1 week @ 13 c /

                        2 Days  @ 16 c  - 19 c 

CELLAR : 1 Month at 12 c / 2 @ 10 c ; Then stand 1 Week @ 12 c BEFORE Q.C 

Cheers All and Happy Brewing , 

Edd