How Do All ,
Thanks to the kindness of a friend of the blog who supplied the technical process details & info ,
I`m able to bring you this tasty Porter recipie from victorian Somerset .
Stogumber Medicinal Springs Brewery
Wood Fields
Stogumber
Somerset
A Short History ;
The brewery was established by 1834 ( 1 ) with the rather quaint moniker as stated ;
The brewery was operated by a few concerns ; including George Elers who left in 1877 ;
With the brewery coming under the ownership of Major John Sloman shortly afterwards .
At the time of the original brewing , the Head Brewer at Wood Fields was Charles Howard Tripp * .
Major Sloman aws declared bankrupt in 1890 , with the brewery etc being purchased by their
Neighbours ; Starkey , Knight & Ford who re sold the premises to the Scutt Brothers in 1892 .
The Stogumber Brewery Co Ltd was registered in August 1900 to aquire the business carried on
At Wood Fields by the Scutt Bros ; With brewing carried on until 1920 .
( 1 ) Richmond & Turton : The Brewing Industry , A Guide to Historical Records
PUB : M U P 1990
* Charles Howard Tripp :
I`ve heard of this name before , in connection with a brewery in Yorkshire ,
That of the Tadcaster Tower Brewery Co Ltd where a C H Tripp was the General Manager in ,
The 1880`s - 1890`s .
This recipie C Edd Mather 2025
 |
| Advert : From the Brewery History Society Webpage on the Company |
PORTER
1877
Original Gravity : 1.061.25 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 50 A B V : 7.1 %
MALTS
Crisp Malt : 72.6 % Chevalier = 3.540 Kg
French & Jupps : 10.55 % Amber Malt = 0.580 Kg
10.55 % Brown Malt = 0.575 Kg
6.3 % Chocolate Malt = 0.345 Kg
MASHING
Use a Stout / Porter Liquor Profile ,
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 c @ 0 - + 30 Mins = 9.60 Litres
2 Nd Mash Heat : 64.5 c @ + 30 - + 120 Mins = 2.350 Litres
3 Rd Mash Heat : 67.25 c + 120 - + 150 Mins = 4.670 Litres
AT 150 Minutes , slowly open the mash tun valve;
Return any turbid Wort OVER the mash until consistently Clear & Bright ,
Then send to the Copper and begin Wort collection .
SPARGING
At Clear Wort to Copper + 8 Minutes
@ 74 c = 20.500 Litres ALLOWANCE
At 1.005.25 STOP TAPS and Collect Wort in Copper
WORT COLLECTION
Collect X Wort Litres IN COPPER @ 1.052.25 ;
THEN CONDENSE to 1.053 At ALL UP
ON 23.655 Wort Litres IN COPPER .
COPPER & HOPS
A 1 3/4 Hour Boil ON HOPS
1 St Hop Charge : TO 23.655 Wort Litres @: 1.053
@ LET OFF - 105 Minutes
31 IBU Cluster @ 7.25 % a/a = 18 g
13 IBU East Kent Goldings @ 6.5 % a/a = 18 g
2 Nd Hop Charge : TO 21.645 Wort Litres @ 1.057.5
@ LET OFF - 40 Minutes
6 IBU Hallertau Tradition @ 3.5 % a/a = 16 g
At Let Off - 12 Mins , ADD the Copper Finings .
AT Let Off , STAND 1/4 Hour then,
RECIRCULATE WORT IN COPPER 15 - 20 Minutes
Then STAND 30 Minutes before COOLING A S A P .
YEAST
Pitch with 136 ml of a LIVE YEAST @ 15 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.061.25
2 M 16.5 1.058
E 18 1.053
3 M 19.5 1.047
N 21 1.041
E 11 21.5 1.036.5 Clear to 2 Nd F V = 20.100 Wort Litres in F V 2
4 M 21.5 1.026
E 6 21 1.020 COOL
5 M 6 17.5 1.018
E 6 16 1.017.25
6 M 13.5 1.017
E 6 13.5 1.017 To CONDITIONING VESSEL = 19.800 Beer Litres
C V : Hold C V @ 12 - 13 c UNTIL @ 1.011 then ALLOW to 14 - 16 c
RACK TO DRAUGHT : At 1.010 at 14 c - 15 c ,
STAND : 5 Days @ 14 - 16 c / 2 Days @ 16 - 19 c
CELLAR : 3 Months @ 8 c then ADD FININGS and roll well .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
PS : If you`re able to assist my research by sending photos of old brewing records or ,
You`re able to facilitate in person access to old records in private collections ;
Please get in touch with me @ beerhistorybloke@gmail.com
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