BeerHistoryBloke: July 2024

Tuesday 30 July 2024

ST PAUL`S BREWERY , BEDFORD : BEERS 1869 - 1871

How Do All ,

As I`ve mentioned in other posts lately ; I`ve been on somewhat of a research junket of late ,

Here`s the fruits of my labour in one particular parcel of the orchard of beer history .

The brewing books of Charles Collard ; From which the information is drawn and

Interpreted form part of the much larger Barclay, Perkins & Co Archives ,

Cared for by the ever helpfull and friendly team at London Metropolitan Archives

Source Materials : The Brewing Books of Charles Collard 1869 - 1871

1869 - 1870 @ ACC 2305 / 01 / 1252

1870 - 1871 @ ACC 2305 / 01 / 1253

FYI : Charles Collard later went on to become Head Brewer at Barclay, Perkins & Co .

The 2 pocket sized notebooks are bound in a faded and much ink stained red leather boards ,

Between some of the leaves are , blotting papers , sown into the leaves between 2 pages which ,

Start in late 1869 and continue at the St Paul`s brewery until 1871 . Though there are three

Brewings of X Ale carried out at other Bedford premises , Pigott`s and Jarvis`s breweries ;

One oddity is the brewing of " BELGIAN X " and " ENGLISH XXX " others include ,

The varying use of Sugars in some classes of beer at St Paul`s ,

And the occasional use of Wheat Malt IN the grist of some ales .

The Malts used vary from 9 Qtrs of " White Horse " to 8 Qtrs " Station " ,

With the hops employed varying from Kents 1869 , Bavarians 1867 , 1868 , 1868 and

That almost forgotten British varietal , Farnhams ; Though annoyingly the notebooks don`t

Indicate wether they`re Town or , Country Farnhams .

One other production factor worth noting are , the high attenuation heats noted at X Point

During the Wort`s fermentation in F V ; ranging up to 26 c on most beers ,

Even the Pale Ale !!! .

This table & analysis C Edd Mather 2024

St Paul`s Brewery

St Paul`s Square

Bedford

BEERS BREWED 1869 - 1871

QUALITY DATE O / Gravity R / Gravity Final Gravity I B U A B V

X ALE 25/11/1869 1.057 1.012 1.008 22 6.4 %

X ALE 29/12/1869 1.062.5 1.016 1.012 18 6.7 %

X ALE 28/01/1870 1.061 1.016 1.012 20 6.5 %

X ALE 01/09/1870 1.066.5 1.014 1.010 22 7.5 %

X ALE 10/08/1871 1.061.25 1.014 1.010 18 6.8 %

X ALE 25/05/1871 1.058.5 1.014 1.010 24 6.4 %

X ALE @ 22/04/1870 1.061.25 1.014 1.010 22 6.8 %

Jarvis`s Brewery

X ALE @ 19/10/1870 1.058.5 1.010.25 1.007 26 6.8 %

BELGIAN 28/07/1870 1.055.5 1.013 1.009 16 6.1 %

XX ALE 05/02/1870 1.069.5 1.018.5 1.014 24 7.4 %

XX ALE 06/10/1870 1.067.75 1.013 1.009 28 7.7 %

XX ALE 30/12/1870 1.067.75 1.011.25 1.007 26 8.0 %

XX ALE 15/03/1871 1.069.5 1.016 1.012 32 7.6 %

X X X ALE 23/12/1869 1.078 1.016 1.012 40 8.8 %

X X X ALE 05/10/1870 1.074.25 1.014 1.010 44 8.5 %

X X X ALE 29/11/1870 1.078.75 1.013.25 1.009 40 9.3 %

X X X ALE 24/07/1871 1.074.5 1.013.25 1.008 52 8.8 %

X X X ALE 31/10/1871 1.077.25 1.011.25 1.007 46 9.3 %

X X X ALE 14/11/1871 1.075 1.010.25 1.006 50 9.2 %

ENGLISH 20/09/1870 1.076.5 1.012.25 1.008 46 9.1 %

XXX ALE

X X X X 03/02/1870 1.086.25 1.022 1.016 54 9.4 %

X X X X 22/03/1871 1.089.75 1.016 1.010 66 10.7 %

XXXXXX 06/12/1870 1.089.25 1.015 1.009 58 10.75 %

PORTER 27/11/1869 1.063 1.014.5 1.010 34 7.0 %

PORTER 09/03/1870 1.058 1.011.25 1.006 20 6.9 %

XX STOUT 05/04/1870 1.069.5 1.012.5 1.008 44 8.2 %

XX STOUT 22/09/1870 1.068 1.012.25 1.008 46 8.0 %

XX STOUT 17/11/1870 1.067.25 1.011.25 1.007 52 7.9 %

XX STOUT 09/07/1871 1.064 1.010 1.006 40 7.6 %

XXX 07/09/1871 1.076.25 1.014.25 1.010 32 8.8 %

STOUT

XXX 02/11/1871 1.074.25 1.013.25 1.009 40 8.7 %

STOUT

XXXX 08/03/1870 1.080.25 1.018.5 1.012 40 9.1 %

STOUT

XXXX 27/05/1870 1.084.75 1.014.25 1.010 48 10.0 %

STOUT

A K 02/12/1869 1.050.5 1.009.25 1.006 28 6.3 %

A K 12/08/1870 1.042.5 1.009.5 1.006 32 5.2 %

A K 04/03/1871 1.046.25 1.007.25 1.004 32 5.5 %

A K 13/10/1871 1.051.5 1.008.25 1.005 32 6.0 %

A A K 18/03/1870 1.057 1.014 1.009 48 6.3 %

A A K 08/11/1871 1.056.5 1.007.5 1.004 24 6.9 %

* PALE ALE 08/10/1869 1.058.5 1.010 1.004 68 7.75 %

* PALE ALE 04/01/1870 1.060.25 1.015 1.008 74 7.5 %

* PALE ALE 16/11/1870 1.062.75 1.010 1.006 68 8.0 %

* PALE ALE 17/11/1871 1.065 1.011 1.007 80 8.3 %

* Denotes the use of a Priming Agent @ Rack to Maturation Vessel Point

The Racking Gravities listed in the above table are , those for Racking to Oak Casks ;

Being my own interpretation of the gravity at which casks / M.V`s were filled up .

Cheers All ,

Edd

Sunday 28 July 2024

CRAIGEND BREWERY , EDINBURGH : 80 / - ALE 1853

How Do All ,

Today`s cerevesian delight is the 80 / - from the Craigend Brewery section of ,

The Brewing Book of D J Younger , Part of the Wm Younger & Co Archives

: Cat Ref : WY 6 / 1 / 2 / 5 ; Cared for as part of the internationally important

Scottish Brewing Archive; Cared for by the good folks on Thurso St ,

@ The University of Glasgow , Special Collections & Archives ,

The Malt used in the Craigend section of the book ranges from " Common " ;

Only entered up for a few brewings in early April 1853 which was then replaced by Chevalier

For the rest of the entries in the " MALTS " column after a brewing of 120 /- Ale on 15/04/1853 ;

Which employed 18 Qtrs of Chevalier and 6 Qtrs of Common with both Malts in tandem yielding

An average of 186 Lbs / Qtr , with the following brew ; A Parti Gyle of 100 /- & Beer using only Chevalier yielding 198 Lbs per Quarter ( Wet ) .

The Hops used in various Craigend brews were entered up in the column ;

Headed by a broad " HOPS " column , sub divided below into " K , EK , F and O " ;

Which in the case of today`s cerevesian treat was a respectable 120 Lbs of " K " ,

Presumably shorthand for `Kents `.

The individual weights used entered in the relevant column , also recorded in a right hand section

Of the Hops column is the Hops per Quarter of Malt used rate ,

Varying from 5 Lbs per Quarter in a brew of 60 / - Ale on the 5 Th of April 1853

( 75 Lbs in total used ) to Gyle No : 39 ,X . P @ 20 Lbs / Qtr ; 3 Rd of June 1853 ,

Which used a blend of Kents , East Kents and F ( qv Foreign ? ) ,

To a respectable total charge weight to Coppers of 260 Lbs .

I Hope you all enjoy today`s recipe ; If any readers are able to assist my research ;

I`m looking for ( * ) and access to Scottish Brewing Records that may be in Private Collections

And Corporate Archives . If you`re able to help , Please get in touch , I`d love to hear from you .

( * : In person or , remote access through photos of the records )

Cheers All , And Happy Brewing ,

Edd

This recipe C Edd Mather 2024

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

The Operators and or Owners of The Craigend Brewery , April - October 1853

The Craigend Brewery

North Back of Cannongate

Edinburgh

Scotland

Photo Courtesy of John Martin ;
Craigend Brewery to the left.

80 / - ALE

Friday 29 Th April 1853

Brew No : 18

Original Gravity 1.086 Racking Gravity 1.023 Final Gravity : 1.020

I B U : 44 A B V : 8.8 %

MALTS

Crisp Malt : Chevalier = 7.785 Kg

MASHING

Use an Edinburgh or Pale Ale Liquor Profile ;

Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ,

ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 65 c @ 0 - + 60 Minutes = 18.0 Litres

2 Nd Mash Heat : 68 c @ + 60 - + 120 Minutes = 12.50 Litres

At Taps ( 120 Minutes ) ,

Slowly open the mash tun valve ;

Return any Cloudy Wort OVER the mash until BRIGHT & CLEAR

Only then send to the Copper and begin Wort Collection .

SPARGING

At Clear Wort to the Copper + 5 - 10 Minutes ,

Sparge @ 85 c = 21.0 Litres

( Sparge Liquor Allowance Volume )

At a gravity of 1.006.5 , STOP TAPS / CLOSE OFF Mash Tun Valve

Then Collect Wort in Copper

WORT COLLECTION

After stopping taps at 1.006.5 and collecting Wort ; ADD Liquor to the Copper ,

Reducing the Wort Gravity to 1.064.75 ON 29.115 Wort Litres IN COPPER ,

Then CONDENSE

To 1.065 ON 29.000 Wort Litres in Copper @ Let Off - 180 Minutes .

COPPER

A 155 Minute Boil ON HOPS

1 St Hops @ Let Off - 180 Mins

2 Nd Hop Charge @ Let Off - 90 Mins

3 Rd Hop Charge @ Let Off - 40 Mins

At Let Off - 12 Minutes , ADD the Copper Finings ;

Then at Let Off , STAND Copper 15 Mins ,

Recirculate Wort IN COPPER 15 - 20 Minutes ;

Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS

1 St Hop Charge : To 29.000 Wort Litres @ 1.065

16 IBU Goldings @ 6 % a/a - 31 g

2 Nd Hop Charge : To 24.090 Wort Litres @ 1.076

16 IBU Goldings @ 6 % a/a = 26 g

3 Rd Hop Charge : To 22.030 Wort Litres @ 1.082.5

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

6 IBU Hallertau Heresbrucker @ 3.5 % = 20 g

YEAST

Pitch with 110 ml of a LIVE YEAST @ 14 c

To 21.0 Wort Litres @ 1.0 86

( IN F V Volume )

Edinburgh Type Yeast Strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.086 Rouse @ Pitch + 3 - EVERY 3 - DROP to 2 Nd F V @ 1.080

2 E 14.5 1.053 ROUSE every 4 - 6 Hours - STOP

E 11 16 1.046

3 M 6 16 1.040

M 10 18.5 1.038

4 M 19 1.033

E / + 4 21 1.026 Light Skim

5 M 18 1.024.5 COOL

E 16 1.023.75

6 E 15 1.023.25

7 E 13.5 1.023.0

8 M 13.5 1.023.0 Rack and Fine to DRAUGHT Vessel

STAND : 2 - 3 Days @ 13 - 19 c

CELLAR : 3 Month at 6 - 8 c , THEN Fine and Roll Well + 1 - 2 Weeks @ 10 - 12 c

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

Cheers All 🍻

Edd

Wednesday 24 July 2024

EDINBURGH UNITED BREWERIES : 54 /- 1923

How Do All ,

As some of you may have noticed , There`s been a lack of posts lately.

Due to a number of reasons , not least of which is my latest research project ;

Into the as yet un identified brewery at which one Henry Edmund Field trained at 1878 - 1881 .

Today`s cerevesian delight comes from the Edinburgh United Breweries ;

Bell`s Brewery Brewing Journal 1923 - 1933 , It`s cared for by the helpfull & friendly team at

National Records Scotland , Register House , Edinburgh ; Catalogue No : CE 57 / 4 / 215.

I hope that you all enjoy today`s recipe ;

If you`d like to know more about this particular record ,

I`ve recently penned a short article for the most recent edition of the newsletter of ,

The Scottish Brewing Archive Association

Website Link : Home - Scottish Brewing Archive Association

An organisation for all those interested in the history of Scottish brewing & beer ;

Why not join and find out !

If any readers know of other production records from brewers in Scotland that are in private or,

Corporate archives and are able to facilitate access ; Please get in touch through the blog ,

I`d love to hear from you .

This recipe C Edd Mather 2024

This recipe for 26.000 Wort Litres Ex Mash Tun Wort @ 1.023.25 80 % Mash Efficiency

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Edinburgh United Breweries Ltd and their Successors in title

Edinburgh United Breweries Ltd

Bell`s Brewery

The Pleasance

Edinburgh

Scotland

Photo of the remaining Bell`s Brewery buildings
From the Brewery History Society webpage on E U B

54 /-

Wednesday 7 Th November 1923

Brew No : 4

Original Gravity : 1.031.25 Racking Gravity : 1.08.75 Final Gravity : 1.006 I B U : 30 A B V : 3. 6 %

MALTS & ADJUNCTS

U K & Ireland Grist :

Crisp Malt : 39.5 % Chevalier = 0.615 Kg

15.75 % Hana Vienna = 0.390 Kg

Warminster Malt : 19.75 % Plumage Archer + 0.495 Kg

Australian Grist

Voyager Craft Malt 39.5 % Veloria Schooner = 0.610 Kg

15.75 % Veloria Vienna = 0.390 Kg

Barrett - Burston : 19.75 % Border Pale Ale @ 4.5 IBC = 0.490 Kg

Universal Grist :

Crisp Malt : 39.5 % Chevalier = 0.620 Kg

Weyermann Malt : 15.75 % ` Barke ` Vienna = 0.385 Kg

19,75 % Maris Otter = 0.490 Kg

UNIVESAL ADJUNCT ADDITIONS

( On ANY of the Above Grists )

25 % FLAKED MAIZE = 0.615 Kg

+++ 12 % Oat Hulls = 0.300 Kg +++

MASHING

USE an Edinburgh / Lightly Burtonised Liquor ,

Thoroughly pre warm the mash tun with Liquor @ 90 c;

- 10 Minutes BEFORE mashing in , Liquor 1.5 " ABOVE the plates / filter bed

1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 7.140 Litres

2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 2.700 Litres

At 120 Minutes , slowly open the mash tun valve and return any Cloudy Wort

OVER THE MASH until consistently clear & bright ,

Then send to the Copper and begin Wort Collection

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Minutes

@ 77 - 71 - 69 C = 10.725 Litres Allowance

At a Gravity of 1.002.5 ; STOP TAPS and Collect Tun Wort in the Copper

WORT COLLECTION

Add Liquor to the Copper , REDUCING the gravity to 1.023

ON 26.285 Wort Litres IN COPPER

Then CONDENSE to 1.023.25

ON 26.000 Wort Litres IN Copper

@ Let Off - 150 Minutes / All Up

NB : As the Wort is Condensing , remove any scum or detritus floating on the Wort

SUGARS

25.235 Wort Litres @ 1.022.25

1.002.5 No 2 Invert = 0.200 Kg

PRIMINGS

1.002.5 Invert Candy Cane = 0.150 Kg To 19.075 Beer Litres

COPPER

A 2 1/2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 150 Minutes

2 Nd Hop Charge : @ Let Off - 90 Minutes

At Let Off - 65 Minutes @ 1.032 ON 17.545 Wort Litres ,

ADD 7.690 Litres of Liquor ,

Reducing to 1.022.25 ON 25.235 Wort Litres IN Copper THEN ADD the No 2 Invert

3 Rd Hop Charge @ Let Off - 60 Minutes

4 Th Hop Charge @ Let Off - 25 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ,

STAND 15 Minutes

THEN RECIRCULATE IN COPPER 15 - 20 Minutes ;

STAND 1/2 HOUR before COOLING A S A P to pitching heat

HOPS

1 St Hop Charge : 26.000 Wort Litres @ 1.023.25

21 IBU Cluster @ 6.5 % a/a = 24 g

2 Nd Hop Charge : 19.570 Wort Litres @ 1.029

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

3 Rd Hop Charge : To 24.980 Wort Litres @ 1.025

3 IBU Goldings @ 6 % a/a = 5 g

4 Th Hop Charge : To 21.980 Wort Litres @ 1.028

3 IBU Goldings @ 6 % a/a = 5 g

RACKING HOPS

3.5 g Goldings To an Estimated 18.500 Beer Litres IN Vessel @ 1.008.75

YEAST

Pitch with 100 ml of a LIVE YEAST @ 13.5 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 13.5 1.031.5

2 M 16 1.029

E 18.5 1.023

3 M 19 1.016

E 19.5 1.011 COOL

4 M 16 1.009.25

E 14.5 1.009 SEND to Racking Vessel / 2 Nd F.V = 19.000 Beer Litres

5 M 13.5 1.010 ( ADD PRIMINGS on ENTRY )

E 13.5 1.009.5

6 E 13 1.008.75

7 M 13 1.008.75 Rack & Fine ON HOPS = ( Est`d ) 18.500 Beer Litres

STAND : 48 Hours @ 15 - 19 c

CELLAR : 2 Weeks @ 10 c

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

Cheers All and Happy Brewing ,

Edd

Saturday 6 July 2024

TRUMAN , HANBURY & BUXTON : No 8 ALE 1877

How Do All ,

Allthough I`m currently rather occupied with a major research project ,

And after chatting to a couple of brewing mates ; ( Cheers Liam & Glenn ) ,

I thought to myself ,` Wither shall I wander ` with the next cerevesian treat in the blog recipies ,

The eventual answer to this question was to Burton on Trent , and the Black Eagle Brewery of ....

Truman , Hanbury & Buxton and their No 8 Ale .

The No 8 Ale is the most regularly brewed ( High No ) of the numbered ales brewed on Derby St ;

With the series running from No 2 - No 9 in Descending order of gravity , with No 2 being

The strongest of the set .

SOURCE

Truman Hanbury & Buxton , Burton Gyle Book 1877 - 1878 @ B / THB / BUR / 035,

Part of the larger Truman`s archives ;

Cared for by the ever friendly and helpfull team at The London Metropolitan Archives .

Known to Victorian topers as a ` Mild Bitter Beer ` ; this brew , as with the No 9 Ale ,

Requires little maturation after attenuation in FV and Racking Down ( Up to 4 Weeks )

I hope that you all enjoy this simple to brew example of a classic Victorian `Session` beer ;

One I`ve designed for the sort of Draught Container types available to most Homebrewers ,

Carrying a Maximum Wort Volume IN COPPER of 32.200 Wort Litres @ 1.041.75 .

This recipe C Edd Mather 2024

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Truman , Hanbury & Buxton Ltd and their successors in title

26.500 Wort Litres From the Mash @ 1.042 , 80 % Mash Efficiency Assumed

Truman , Hanbury & Buxton

Black Eagle Brewery

Derby St

Burton on Trent

Staffordshire

No 8 ALE

Tuesday April 1877

Gyle No : 34

Original Gravity : 1.052.25 Racking Gravity : 1.011.75 Final Gravity : 1.009

IBU : 30 A B V : 5.7 %

MALTS

Weyermann Malt : 58.25 % `Barke ` Vienna = 2.675 Kg

Crisp Malt : 47.75 % Chevalier = 2.195 Kg

MASHING

Use a Burton On Trent Liquor

Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins Before mashing in

Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed .

MASH : 2 Hours @ 66 c = 11.0 Litres of Liquor

At 120 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid Worts

Over the mash until CONSISTENTLY Clear & Bright ,

Only then send to the Copper and begin Wort Collection .

SPARGING & TUN WORT COLLECTION

Sparge at Clear Wort to the Copper + 10 - 5 Minutes

AT 77 c = 22.0 Litres Allowance

At 1.004.25 - 1.004 , STOP TAPS and Collect TUN Wort in Copper

= 26.500 Wort Litres Ex Mash Tun IN COPPER @ 1.042.0

WORT COLLECTION

After Collecting 26.50 Wort Litres IN Copper @ 1.042 ,

ADD 5.765 Litres OF LIQUOR , Reducing the Copper Gravity to 1.034.5

THEN ADD The No 2 Invert and CONDENSE TO 1.042

ON 32.070 WORT LITRES IN COPPER @ Let Off - 105 Minutes .

SUGARS

1.007.25 No 2 Invert to 32.265 Wort Litres @ 1.034.5 = 0.735 Kg

COPPER

A 1 3/4 Hour Boil ON HOPS

1 St Hop Charge : Let Off - 105 Minutes

2 Nd Hop Charge : Let Off - 70 Minutes

3 Rd Hop Charge : Let Off - 25 Minutes

At Let Off - 12 Minutes , ADD the Copper Finings

At Let Off , STAND 15 Mins then Recirculate IN Copper 15 - 20 Minutes

THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat

25.045 Wort Litres IN Copper @ Let Off + 60 Mins @ 1.052.75 .

HOPS

1 St Hop Charge : To 32.070 Wort Litres @ 1.042

9 IBU Goldings @ 6 % a/a = 17 g

2 Nd Hop Charge : To 29.015 Wort Litres @ 1.046

11 IBU Fuggles @ 5.5 % a/a = 22 g

3 Rd Hop Charge : To 26.805 Wort Litres @ 1.049.5

11 IBU

** Groene Bel @ 4.9 % a/a = 22 g

Alt : Goldings @ 6 % a/a = 18 g

** Where Available

RACKING HOPS

To an Estimated 24.300 Beer Litres Racked Down @ 1.011.75

3.25 g Goldings @ 6 % a/a

YEAST

Pitch with 45 ml of a LIVE YEAST @ 16 c

To 24.900 Wort Litres ( Yield IN F V 1 )

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.052.75 Rouse @ Pitch + 4 - 6 Hours & every 6 - 8 - STOP

2 E 18.5 1.046

3 M 18.5 1.040

E 19 1.033.5

4 M 18.5 1.025

E 18 1.020.5

5 M 16.5 1.018.5

M 16.5 1.017 CLEAR TO 2 Nd F V = 24.600 Wort Litres IN VESSEL

E 13 1.014.25

6 E 13 1.012

E 11:30 13 1.011.75

7 E 6 13 1.011.75 Rack & FINE ON HOPS .

STAND : 1 Week @ 12 - 13 c

CELLAR : 4 Weeks @ 10 c then Roll Well & Stillage

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

Cheers All and Happy Brewing ,

Edd

Monday 1 July 2024

LlOYD & Co , St ALBANS :PORTER 1874

How Do All ,

Today`s cerevesian delight hails from the brewing book of W O Baily whilst he was a Brewer

At Lloyd & Co `s Kingsbury Brewery in St Albans .

The brewing books of W O Baily, Of which this book covers the period 1872 - 1875 ;

With the latter portion of the book containing brewings at Chapman`s Black Lion Brewery ,

Black Lion St , Brighton * form part of the Brakspear archives ,

Deposited with the friendly and helpfull team at the Oxfordshire History Centre in Cowley ;

Catalogue No : B 33 / A5 / 1

* The Black Lion Brewery brewings start with a brew of X X Bitter ( 21/04/1875 ) ;

Gyle 53 @ 24.3 Lbs , And end with a brew of X Bitter ( 14/08/1875 ) Gyle 117 @ 19.1 Lbs .

This recipie C Edd Mather 2024

This recipe for 32.000 Wort Litres IN Copper @ Let Off - 105 Mins

80 % Mash Efficiency assumed

26.200 - 26,.000 Beer Litres Racked Down @ 1.010 ( Est )

Llyoyd & Co

Kingsbury Brewery

Verulam Rd

St Albans

Hertfordshire

Recent Photo of The Kingsbury Brewery Premises from,
The BHS Webpage on The Kingsbury Brewery Co Ltd

PORTER

Wednesday 22 Nd December 1874

Gyle No : 32

Original Gravity : 1.055.25 Racking Gravity :1.010 Final Gravity: 1.007

I B U : 44 A B V : 6.4 %

MALTS

Warminster Malt : 43.25 % Vienna Malt = 2.715 Kg

Crisp Malt : 40 % Scottish Ale Malt = 2.505 Kg

French & Jupps : 16.75 % Brown Malt = 1.180 Kg

MASHING

Use a Stout / Porter Liquor

Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins before mashing in

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

1 St Mash Heat : 64 c 0 - + 60 Minutes = 16.0 Litres

2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 11.50 Litres

At 120 Minutes ,

Slowly open the mash tun valve and return any cloudy / turbid Wort OVER the mash ,

Until consistently Clear & Bright , Only then send to the Copper .

SPARGING

Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 73 - 84 c

25.600 Litres Allowance

At a Gravity of 1.005 , STOP TAPS / Close Mash Tun Valve Off ,

WORT COLLECTION

After stopping taps @ 1.005 ; ADD Liquor to the Copper ,

Reducing the Copper Gravity to 1.047.25 ON 32.170 Wort Litres in Copper

Then Condense to 1.047.5 ON 32.0 Wort Litres IN Copper @ Let Off - 105 Minutes

COPPER

A 1 3/4 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 105 Mins

2 Nd Hop Charge @ Let Off - 60 Mins

At Let Off - 35 Minutes @ 1.055 ON 27.265 Wort Litres IN Copper ,

ADD 1.715 Litres of Liquor , Reducing to 1.051.75 ON 28.980 Wort Litres

3 Rd Hop Charge @ Let Off - 30 Mins

At Let Off - 12 Mins , ADD the Copper Finings

At Let Off , STAND 15 Minutes , Then recirculate Wort IN Copper 15 - 20 Mins

Then STAND 1/2 Hour before cooling A S A P to Pitching Heat .

HOPS

1 St Hop Charge : To 32.000 Wort Litres @ 1.047.5

10 IBU Saazer @ 3.5 % a/a = 32 g

2 Nd Hop Charge : To 28.630 Wort Litres @ 1.052.5

14 IBU French Fuggles @ 4.2 % a/a = 34 g

3 Rd Hop Charge : To 28.840 Wort Litres @ 1.052

10 IBU Goldings @ 6 % a/a = 18 g

10 IBU Brewer`s Gold @ 6.5 % a/a = 17 g

YEAST

Pitch with 160 ml of a LIVE YEAST @ 15 c

Yield IN FV : 26.900 Wort Litres @ 1.055.25 ( Est )

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.055.25

2 E 16 1.051.5

3 M 17.5 1.043

E 18.5 1.037

E 19 1.034.5 Clear to 2 Nd F V = 26.500 Wort Litres in Vessel

4 M 19.5 1.026

E 16.5 1.020

5 M 15.5 1.016 CLEAR to SETTLER & COOL

6 E 13.5 1.012.25

7 E 13 1.011.5

8 E 13 1.010.75

9 E 13 1.010.25

10 M 13 1.010 + 12 Hrs Constant @ 1.010 AT 13 c

E 13 1.010 RACK TO DRAUGHT VESSEL( S )

STAND : 1 WEEK @ 12 - 13 c

CELLAR : 6 Weeks at 8 c then ADD FININGS and Roll Well ;

STAND : 1 - 2 WEEKS @ 10 - 12 c then re roll and Stillage .

STILLAGE : 1 Week @ 12 c then FULLY VENT and allow + 6 - 8 Hrs ,

Then enjoy the Q . C .

Cheers All and Happy Brewing ,m

Edd