How Do All ,
Today`s draught of cerevesian contentment hails from Somerset , from the Yeovil brewery of ,
Brutton, Mitchell & Toms Ltd on Princes St in Yeovil .
The brewery on Princes St was, until 1937 the operating brewery of Joseph Brutton & Sons Ltd;
Subsumed into a larger ` conglomerate ` firm in 1937 after the merger of Mitchell, Toms & Co Ltd
Of the Chard Brewery in Chard , and Jos Brutton & Sons .
Though since June 1926 , Brutton`s of Yeovil had been supplying Mitchell, Toms & Co Ltd ;
With Beers , an arrangement which ended in 1937 due to the the amalgamation of the Yeovil and ,
Chard businesses .
NB : The Chard brewery was , apparently used as a Cider manufactory until the 1960`s .
Brutton , Mitchell & Toms were purchased in 1960 by Charrington & Co with the Old Brewery
Ceasing active beer production in 1965 .
As with a few of the receipts for historic beers I`ve published lately , this sessionable beer`s
Original brewing data was kindly forwarded to me by a friend of the blog .
This Recipie & Article C Edd Mather 2025
THIS RECIPIE FOR 19.000 Wort Litres @ 1.029 Ex Mash @ 85 % Mash Efficiency
MAXIMUM Wort Volume : 28.260 Wort Litres @ 1.019.5
Est`d Beer Litres RACKED DOWN = 19.250 - 19.000 Beer Litres @ 1.012
Brutton , Mitchell & Toms Ltd
The Old Brewery
Princes St
Yeovil
Somerset
 |
| Double Crown Label Photo ; From The Labologists Society Website |
X X L
September 1940
Original Gravity : 1.038 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 40 A B V : 3.7 %
MALTS & ADJUNCTS
Warminster Malt : 60.7 % Mild Ale Malt = 1.305 Kg
11.45 % Plumage - Archer = 0.245 Kg
French & Jupps : 7.6 % Medium Crystal Malt = 0.185 Kg
5.0 % Amber Malt = 0.120 Kg
15.25 % FLAKED MAIZE = 0.310 Kg
++ 0.210 Kg OAT HULLS ++
MASHING
Use a Natural Yeovil Area Liquor Profile / Mild 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 : 63 c @ 0 - + 30 Minutes = 5.750 Litres
2 St Mash Heat : 66.75 - 67 c @ + 30 - + 120 Mins = 0.645 Litres
At 120 Minutes , slowly open the mash tun valve ;
Return any cloudy Wort OVER the mash until clear & bright ,
ONLY then send to the Copper and Begin WORT collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to the Copper + 5 Mins @ 77 - 76 c = 19.300 Litres allowance
AT 1.003.0 STOP TAPS, ADD Liquor to 1.029
Collect Wort IN COPPER @ 1.029 ON 19.000 Wort Litres IN COPPER
ADD 9.260 Litres of LIQUOR & No 3 INVERT = 28.260 Wort Litres @ 1.028
CONDENSE TO 1.028.5 @ ALL UP / Let Off - 90 Minutes .
SUGARS
1.008.5 No 3 Invert = 0.765 Kg
TO 28.260 Wort Litres @ 1.019.5
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS
1 St Hop Charge : AT Let Off - 90 Minutes
TO 27.755 Wort Litres in Copper @ 1.028.5
26 IBU French Fuggles @ 4.2 % a/a = 50 g
2 Nd Hop Charge : AT Let Off - 25 Minutes
TO 21.910 Wort Litres in Copper @ 1.034.5
14 IBU French Fuggles @ 4.2 % a/a = 24 g
YEAST
Pitch with 68 ml of a LIVE YEAST @ 14 c
Reccomended Strain : Brewlab Devon 1 / West Country
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.038
2 M 16 1.036.5
E 16.5 1.033
3 M 18.5 1.029
E 19.5 1.023
4 M 20 1.015.25
E 16.5 1.013.25
5 M 14 1.012.5
E 13.5 1.012
6 M / N 13.5 1.012 RACK & FINE TO DRAUGHT Containers
STAND : 2 Days @ 13.5 - 16.5 c
CELLAR : 2 - 3 Weeks @ 10 c then roll and stillage
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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