How Do All ,
Today`s cerevesian delight is, made possible by the generosity of a friend of the blog ,
Who was kind enough to send me a few brewing records to look at ;
Thank you for assisting my research , It`s greatly appreciated .
Blatch`s Theale Brewery : A Brief Timeline & History ;
The brewery at Theale was reputedly founded in 1752, possibly by a member of the Draper family;
With the surviving brewery buildings being built by the 1830`s , quite probably by Jasper Draper.
The High St concern continued to develop , and by the 1850`s , A J H Draper was listed ,
As a Brewer employing four hands at the brewery , this in addition to the two hands and One boy employed at his small farm of 40 Acres nearby .
The Blatch family were certainly the operators of the premises by 1854 ; By 1861 ,
William Hrenry Blatch was described as " Head Brewer , Maltster and Spirit Merchant " ,
Employing 6 men . Also listed in the relevant 1861 census returns are W H Blatch`s sons ;
William Henry and Henry Frank Blatch . W H Blatch died in 1887 , leaving control of the burgeoning
Theale concern to his brother Henry Frank who operated the brewery until his own death in 1902 .
After the death of H F Blatch in 1902 , the executors of H F Blatch`s estate ; Edward ,
Harold Ernest and Grace Blatch ran the business until it`s registration as a limited company
In May 1938 .
The brewery continued to independently brew it`s ales and beers throughout the difficult
Trading conditions imposed by the second world war ; though by the mid to late 1950`s ,
The writing was on the metaphorical wall for the future of the High St premises as a brewery .
With other brewers fulfilling some of the 22 tied houses beer requirements from the late 1950`s ,
the Theale brewery stopped brewing in October 1964 , shortly before the sale of the business to ,
Ind Coope & Co Ltd ( Oxford & West ) .
This recipie & article C E Mather 2025
MAXIMUM WORT VOLUME : 24.750 Wort Litres @ 1.046
Estimated Yield ( Bottled Down ) @ 19.100 - 19.000 Beer Litres
 |
| Label Photo : Ex Brewery History Society Webpage on Blatch`s |
Blatch`s Theale Brewery
High St
Theale
Berkshire
INDIA PALE ALE
Wednesday 24 Th April 1889
Original Gravity : 1.064.5 C V Gravity : 1.014.25 Final Gravity : 1.007
MALTS
Crisp Malt : 70 % Chevalier = 3.100 Kg
Warminster Malt : 30 % Plumage - Archer = 1.325 Kg
MASHING & SPARGING
Use a Pale Ale 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 - + 30 Minutes = 9.100 Litres
2 Nd Mash Heat : 67.25 - 67 c @ + 30 - + 150 Minutes = 2.200 Litres
At 150 Minutes , slowly open the mash tun valve ;
Clear Wort by return OVER the mash until Consistently CLEAR & BRIGHT ,
For 5 Minutes , only then SEND to the COPPER and Begin Wort Collection .
At Clear Wort to the Copper + 5 Mins , SPARGE @ 80 - 78 c = 22.700 Litres Allowance .
AT 1.004.75 , CLOSE OFF M/Tun valve and ,
COLLECT WORT IN COPPER as below .
WORT COLLECTION
At Wort Collection , ADD LIQUOR to the Copper
=24.750 Wort Litres @ 1.046 IN COPPER @ ALL UP ( 135 Mins )
THEN CONDENSE TO 23.940 Wort Litres @ 1.047.5
IN COPPER @ Let Off - 120 Mins .
SUGARS
1.009 No 1 Invert TO 20.485 Wort Litres IN COPPER @ 1.054.5
COPPER & HOPS
A 2 Hour boil ON HOPS;
1 St Hop Charge @ Let Off - 120 Mins,
To 23.940 Wort Litres @ 1.047.5
23 IBU East Kent Goldings @ 6.5 % a/a = 30 g
AT LET OFF - 70 Mins
@ 1.052 ON 21.670 Wort Litres IN COPPER , ADD 1.930 Litres of LIQUOR
thus : 23.600 Wort Litres IN COPPER @ 1.047.75
2 Nd Hop Charge @ Let Off - 60 Mins ,
To 23.230 Wort Litres @ 1.048.5
19 IBU East Kent Goldings @ 6.5 % a/a = 24 g
3 Rd Hop Charge @ Let Off - 45 Mins
To 22.510 Wort Litres @ 1.050
10 IBU East Kent Goldings @ 6.5 % a/a = 14 g
At Let Off - 12 Minutes , ADD the Copper Finings;
AT LET OFF - 5 MINUTES @ 1.054.5 ON 20.485 Wort Litres
ADD THE SUGARS = 1.063.5 ON 20.485 Wort Litres
At Let Off , STAND 15 Mins ,
RECIRCULATE IN COPPER 15 - 20 Mins
THEN STAND 30 - 40 Minutes BEFORE COOLING A S A P to Pitching Heat
20.160 Wort Litres @ 1.064.5 at Let Off + 60 Minutes
YEAST
Pitch with 90 ml of Brewlab Thames Valley 3 Strain @ 14 c
TO 20.000 Wort Litres IN F V @ 1.064.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.064.5
2 E 6 17.5 1.060
3 M 6 20 1.055
E 11 22 1.044
4 M 8 19.5 1.038
N 19.5 1.036 CLEAR to 2 Nd F V = 19.700 Wort Litres IN F V 2
E 6 18.5 1.027.5
5 M 8 16.75 1.023
E 8 16.25 1.019
6 M 8 16 1.016.75
E 8 15 1.015
7 E 1 13.5 1.014.5
E 11 13 1.014.25
8 M - N 12.5 1.014.25 RACK TO MATURATION VESSEL ON HOPS
= 19.400 beer litres to C . V ( Est`d)
RACKING HOPS : 16 g East Kent Goldings @ 6.5 % a/a
STAND : 1 Week @ 12 - 10 c
CELLAR : 3 Months @ 6 c ; check gravity , Once @ 1.011.5 ADD FININGS and roll well .
STILLAGE : 1 - 2 Weeks @ 10 - 12 c FROM 1.011.5 then @ 1.010.5 ALLOW to 13 c
BOTTLING : Clear & Bright @ 1.010 - 1.009.75 @ 13 - 15 c
STAND : 1 week @ 12 - 13 c
CELLAR : 3 Months @ 10 c then STAND @ 12 c 1 Week before Q . C
Cheers All and Happy Brewing ,
Edd
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