How Do All ,
Today`s cerevesian delight is drawn from some Eldridge, Pope & Co brewing record photos,
Sent to me by a friend of the blog who was kind enough to respond to my appeals for photographs
Of old brewing production records in both public and , Private archives .
If you`d like to support my research in a similar fashion , you can get in touch with me ,
At : beerhistorybloke@gmail.com
This recipie C Edd Mather 2025
This recipie for 16.750 Wort Litres @ 1.040 Ex Mash ; 85 % Mash Efficiency Assumed
MAXIMUM WORT VOLUME : 26.415 Wort Litres @ 1.037.25
Eldridge , Pope & Co
The Brewery
Weymouth Avenue
Dorchester
Dorset
 |
| Painting of Eldrige , Pope & Co`s 2 Nd Dorchester Brewery ; From the Brewery History Society Webpage on the Company |
A . K
Monday 13 Th April 1896
Gyle No : 151
Original Gravity : 1.048.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 36 A B V : 5.3 %
MALTS & ADJUNCTS
Crisp Malt : 52.9 % Chevalier = 1.380 Kg
20.6 % Scottish Ale Malt = 0.535 Kg
Warminster Malt : 20.6 % Plumage - Archer = 0.540 Kg
5.9 % FLAKED MAIZE = 0.150 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 : 65 c @ 0 - + 20 Minutes = + 6.100 Litres
2 Nd Mash Heat : 66.5 - 67 c AT + 20 - 140 Minutes = + 1.250 Litres
At 140 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 Tun Wort Collection
SPARGING
&
Mash Tun Wort Collection
At Clear Wort to Copper + 8 - 12 Mins ,
SPARGE @ 77 / 6 c - 71 c = 13.100 Litres Allowance,
AT 1.004 , Stop Taps ;
Collect Mash Wort IN COPPER @ 1.040 ON 16.750 Wort Litres
WORT COLLECTION
After Collecting 16.750 Wort Litres IN Copper @ 1.040 ,
ADD 6.760 Litres of LIQUOR = 23.510 Wt Litres @ 1.028.5 ;
+ 1 St Copper Sugar then CONDENSE to 1.040.25 @ ALL UP
SUGARS
1 St Sugar Charge
TO 23.510 Wort Litres @ 1.028.5
1.011 No 1 Invert Sugar = + 0.810 Kg
2 Nd Sugar Charge
TO 26.415 Wort Litres @ 1.037.25
1.002.25 White / Golden Cane Sugar = + 0.155 Kg
COPPER & HOPS
A 2 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 135 Minutes @ 1.040.25 ON 23.060 Wort Litres
4 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
4 IBU Fuggles @ 5.5 % a/a = 7 g
4 IBU Goldings @ 6.0 % a/a = 7 g
AT LET OFF - 120 Minutes @ 1.042.75 ON 21.625 Wort Litres
ADD 4.790 Litres of LIQUOR , THEN ADD the 2 Nd Sugars Charge =
1.039.5 AON 26.415 Wort Litres IN COPPER
2 Nd Hop Charge @ Let Off - 90 Minutes @ 1.039 ON 25.175 Wort Litres
3 IBU Brewer`s Gold @ 6.5 % a/a = 6 g
3 IBU Fuggles @ 5.5 % a/a = 6.5 g
3 IBU Goldings @ 6.0 % a/a = 6 g
3 Rd Hop Charge @ Let Off - 60 Minutes @ 1.042 ON 23.235 Wort Litres
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
3 IBU Fuggles @ 5.5 % a/a = 5.5 g
3 IBU Goldings @ 6.0 % a/a = 6 g
4 Th Hop Charge @ Let Off - 25 Minutes @ 1.045 ON 21.575 Wort Litres
6 IBU French Fuggles @ 4.2 % a/a = 12 g
At Let Off - 12 Mins , ADD the Copp[er Finings then at Let Off ; STAND 15 Minutes ;
Recirculate IN COPPER 15 - 20 Minutes before a 3/4 - 1/2 Hour Stand
THEN , COOL A S A P to Pitching Heat
YEAST
Pitch with 88 ml of a LIVE YEAST ( WLP 099 ) @ 15c
AV : 19.600 Wort Litres @ 1.048.75
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.048.75
2 E 5 17 1.039
3 M 6 19 1.031
N 19.5 1.026.5
E 6 19 1.021
4 M 6 20 1.015 COOL
E 6 18 1.012.5
5 E 6 16 1.011.75
E 11 15 1.011.5
6 E 11 13.5 1.011
7 M / N 13.5 1.011 RACK & FINE to Draught Vessel
STAND : 5 Days @ 13.- 15 c
CELLAR : 4 Weeks @ 10 c then ROLL and Stillage .
STILLAGE : 1 Week @ 10 c ( Pref 12 c ) then FULLY VENT and ,
ALLOW 6 - 12 Hours before Q . C .
Cheers All and Happy Brewing ,
Edd