Today`s cerevesian treat hails from the Wateringbury brewery of Frederick Leney & Sons Ltd ;
Taken over by Whitbread`s in 1927 and in an odd twist of fate , resold to Fremlin`s of Maidstone
In 1961 a shor time before the Maidstone firm were themselves to fall under the somewhat dubious
Protection of the ` Whitbread Umbrella ` , with the eventual purchase of Fremlin`s by Whitbread
Occurring in 1967 .
The choice of today`s historic recipie is drawn from a recent conversation with friend of the blog
Dr Alastair Wallace about aspects of historic beers and brewing ; during which it was suggested,
That I do a comparisson of different ` Export Pale Ales ` . Happily , this suggestion was of no little merit , so the recipie following this one will be another Export Pale Ale from a U K brewery ,
Cryptic clue : Campanological Duty ; ) .
If any readers wish to know more about the history of the breweries of Kent ,
I can heartily reccomend The excellent tome by Peter Moynihan published by the Brewery History Society " Kentish Brewers And The Breweries of Kent " .
The source of today`s receipt ?, Frederick Leney & Sons Brewing Records ,
From collections curated and cared for by, the team at The Kent History Centre in Maidstone .
Anyroad , enough waffling from the grim north ; here`s today`s beery draught of content .
This recipie C E Mather 2025
THIS RECIPIE FOR 25.0 Wort Litres from Mash AT 1.045 @ 80 % Mash Efficiency assumed
Maximum Wort Volume : 29.695 Wort Litres @ 1.047.25
ESTIMATED YIELD : 25.0 Beer Litres Racked Down @ 1.010.75
Whitbread & Co Ltd
Frederick Leney & Sons
Phoenix Brewery
Wateringbury
Kent
 |
| Phoenix Brewery photo ; From the Brewery History Society Webpage on Fred`k Leney & Sons |
EXPORT PALE ALE
Wednesday 21 St June 1961
Original Gravity : 1.055 Racking Gravity : 1.010.75 Final Gravity : 1.007
I B U : 68 A B V : 6.3 %
MALTS
Warminster Malt : 7.3 % Mild Ale Malt = 0.350 Kg
56 % Plumage Archer = 2.655 Kg
22 % Maris Otter = 1.040 Kg
Crisp Malt 11 % Chevalier = 0.525 Kg
French & Jupps : 3.3 % Medium Crystal Malt = 0.195 Kg
MASHING
Use a Pale Ale type Liquor
Thoroughly pre warm the mash tun with Liquor @ 90 c - 10 Mins before mashing in
ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 62.5 c = 11.50 Litres for 25 Minutes
2 Nd Mash Heat : 66 c = 5.125 Litres @ + 25 - + 115 Minutes
At 115 minutes , slowly open the mash tun valve
And return OVER the mash any turbid / cloudy wort UNTIL bright & clear ;
ONLY THEN SEND TO THE COPPER & Begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 5 minutes , sparge @ 74 c = 23.200 Litres Allowance
At a gravity of 1.004.5 ,
STOP TAPS and collect the TUN WORT in Copper as below .
WORT COLLECTION
After closing off the mash tun valve ( STOP TAPS ) AT 1.004.5
EQUALISE the Wort Volume & Gravity =
25.500 Wort Litres Ex Mash IN COPPER @ 1.045
As collected from the Mash ;
THEN ADD 4.305 Litres of LIQUOR = 29.805 Wort Litres @ 1.038.5
ADD THE 1 St Copper Sugar Charge and CONDENSE
FROM 29.805 W/Litres @ 1.044.25 to
29.300 Wort Litres IN COPPER @ 1.045 ( Let Off - 120 Mins )
COPPER SUGARS
1 St Charge @ Let Off - X Mins = 29.805 W/L
1.005.75 No 1 Invert = 0.540 Kg
2 Nd Charge : @ Let Off - 68 Mins = 29.695 W / L
1.004.25 No 2 Invert = 0.395 Kg
COPPER & HOPS
A 2 Hour boil ON HOPS
1 St Hops : 29.300 Wort Litres @ 1.045 at Let Off - 120 Mins
24 IBU East Kent Goldings @ 6.5 % a/a = 36 g
AT LET OFF - 68 Minutes AT 1.053 ON 24.090 Wort Litres
ADD 5.605 Litres of LIQUOR = 29.695 W/L @ 1.043
THEN ADD the 2 Nd Sugar Charge = 29.695 W/L @ 1.047.25
At Let Off - 60 Mins 29.220 W/L AT 1.048 = + 2 Nd Hops ;
22 IBU East Kent Goldings @ 6.5 % a/a = 34 g
At Let Off - 25 Minutes : 27.290 W/L @ 1.051.5 = + 3 Rd Hop Charge
22 IBU East Kent Goldings @ 6.5 % a/a = 33 g
At Let Off - 12 Mins . ADD the Copper Finings and at Let Off , STAND 15 Mins
THEN RECIRCULATE IN COPPER 15 - 20 Minutes
BEFORE A 1/2 Hour Stand
THEN COOL A S A P to Pitching Heat .
YEAST
Pitch with 120 ml of Whitbread T II Type Yeast
( @ 17.25 c YEAST HEAT )
TO 25.300 WORT LITRES @ 1.055
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.055 Pitch @ 3:30 Pm
E 11 17.25 1.050
2 M 18 1.043
N 19.5 1.034
E 6 20.25 1.027.5
3 M 6 22 1.023.5
N 22 1.018.75
E 12 22 1.014.25
4 M 6 22 1.013.5
N 22 1.012.75
E 6 22 1.012
5 M 7 20 1.011.5
E 6 16.5 1.011.25
6 E 16.5 1.011
E 11 15.5 1.010.75
7 M / E 14.5 1.010.75 RACK TO DRAUGHT CONTAINERS
STAND : 4 Days @ 13 - 15 c
CELLAR : 4 - 6 Months @ 8 - 6 c THEN ADD FININGS and Roll Well ;
REST 1 WEEK @ 12 c then RE ROLL AND STILLAGE .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 6 - 12 Hrs before Q.C
Cheers All ,
Edd
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