How Do All ,
Today`s recipe is from the period after the purchase of Isherwood , Foster & Stacey in 1929
By their Maidstone neighbour`s Fremlin`s .; Taken from the 1928 - 1929 Brewing Book that`s deposited with the ever helpfull and friendly team at the Kent History Centre in Maidstone
Cat Ref: Isherwood Foster & Stacey , Brewing Book 1928-1929 @ U 3555 / 2 / IFS / Box 2 / 1
As a few of you will notice ; I`ve allready published a pre takeover X Ale recipe from I F & S ,
So here`s the corresponding brewing from not long before the breweery`s eventual closure
In 1929 .
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 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Isherwood , Foster & Stacey Ltd and their successors in title
This recipe for 25.500 Wort Litres @ 1.021 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 |
Thursday 29 Th April 1929
Gyle No : 221
Original Gravity : 1.029.25 Racking Gravity : 1.007 Final Gravity : 1.004
I B U : 26 A B V : 3.5 %
MALTS
Warminster Malt : 35.75 % Plumage Archer = 0.780 Kg
Crisp Malt : 32.5 % Chevalier = 0.720 Kg
Crafty Maltsters : 25.75 % Pop`s Pale Ale = 0.570 Kg
French & Jupps : 6 % Pale Crystal = 0.150 Kg
ALT : Crisp Malt : 6 % Caragold = 0.150 Kg
ALTERNATIVE GRISTS
Australia
Voyager Craft Malt : 35.75 % Veloria Schooner = 0.775 Kg
Crisp Malt : 32.5 % Chevalier = 0.720 Kg
Barrett - Burston 25.75 % Vic Ale Malt = 0.570 Kg
6 % Pale Crystal = 0.150 Kg
U S A
Valley Malt : 35.75 % Vienna = 0.780 Kg
Crisp Malt 32.5 % Chevalier = 0.720 Kg
Texmalt : 25.75 % Wildfire Pale Ale = 0.570 Kg
6 % Light Crystal = 0.150 Kg
MASHING
USE a Hard / Pale Ale Liquor
Thoroughly pre warm the mash tun with Liquor ;
@ 90 c - 10 Mins BEFORE mashing in ,
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 62 c @ 0 - + 55 Mins = 5.840 Litres
2 Nd Mash Heat : 66 c @ + 55 - + 120 Mins = 1.235 Litres
3 Rd Mash Heat : 67 c @ + 120 - + 150 Mins = 3.850 Litres
At 150 Minutes , slowly open the mash tun valve;
Return any Cloudy / Turbid Wort OVER the mash until consistently Clear & Bright ,
ONLY then send to the Copper .
SPARGING
Sparge @ Clear Wort to Copper + 5 - 10 Minutes
11 . 0 - 10.800 Litres @ 71 c
At a Gravity of 1.002.5 ,
STOP TAPS and COLLECT Wort IN COPPER
WORT COLLECTION
After stopping taps at 1.002.5
ADD Liquor to the Copper , Reducing the COLLECTED Gravity to ,
1.020.75 ON 25.810 Wort Litres IN COPPER
THEN CONDENSE TO 1.021
ON 25.500 Wort Litres IN COPPER @ Let Off - 90 Minutes .
COPPER SUGARS
To 30.855 Wort Litres IN Copper @ 1.017
1.002.5 No 1 Invert = 0.240 Kg
1.002.25 Invert Glucose = 0.230 Kg
PRIMING SUGARS
21.400 Wort Litres IN 2 Nd F V
1.001.5 Malt Extract = 0.110 Kg
1.000.75 Invert Candy Cane = 0.055 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 90 Minutes
At Let Off - 65 Minutes @ 1.024 ON 21.855 Wort Litres IN Copper ,
ADD 9.0 Litres of Liquor , REDUCING to 1.017 ON 30.855 Wort Litres IN Copper
THEN ADD THE COPPER SUGARS
2 Nd Hop Charge @ Let Off - 60 Minutes
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings
At Let Off , STAND 1/4 Hour then Recirculate IN Copper 1/4 Hour
THEN STAND 30 Minutes BEFORE COOLING A S A P to Pitching Heat .
21.875 Wort Litres @ 1.029.25 @ Let Off + 60 Minutes
HOPS
1 St Charge : To 25.500 Wort Litres @ 1.021
2 IBU French Fuggles @ 4.2 % a/a = 4 g
1 IBU East Kent Goldings @ 6.5 % a/a = 2 g
2 Nd Hop Charge : To 30.500 Wort Litres @ 1.022
12 IBU French Fuggles @ 4.2 % a/a = 25 g
3 Rd Hop Charge : To 25.645 Wort Litres @ 1.025.5
11 IBU Goldings @ 6 % a/a = 15 g
YEAST
Pitch with 48 ml of a LIVE YEAST @ 15.5 c
21.700 Wort Litres IN F V @ 1.029.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.029.25
2 M 16.5 1.025
E 17 1.022.5
3 M 19 1.017
E 18.5 1.012.25
4 M 16.5 1.010
E 15.5 1.007.5 To Racking Vessel + PRIMING SUGARS
E 16.5 1.009.5
5 E 16 1.008.25
6 E 13.5 1.007.5
7 E 13 1.007.25
8 E 13 1.007
9 M 12.5 1.007 Rack & Fine TO DRAUGHT .
STAND : 1 Week @ 12 - 13 c
CELLAR : 2 Weeks @ 8 - 10 c then roll and Stillage .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
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