How Do All ,
Today`s cerevesian delight hails from Lancashire ;
By way of a Pupil Brewer`s Book in the collections of the ever friendly and helpfull team
At Cambridgeshire Archives ; At their Centre on Princes St , Huntingdon .
The Pupil Brewer`s Book of A R Lowe forms part of the Lowe Son & Cobbold Collection ,
CAT NO : KHAC 2 / 2531 / 1 ( 1885 - 1886 ) ; With the flyleaf inscribed ,
" A R Lowe , Pupil of F C Harvey Esq , The Brewery , St Helens " ;
Making this remarkable survivor the only publicly available Brewing Record from the founding
Brewery of the Greenall family , Established in 1762 by Thomas Greenall ;
Some twenty years before the brewery at Wilderspool was established .
This recipie C Edd Mather 2025
T & G Greenall & Co
The Brewery
Hall St
St Helens
Lancashire
 |
| T & G GREENALL`S Hall St Brewery St Helens ; Drawing from the Brewery History Society Webpage on the brewery |
PALE ALE
Thursday 1 St October 1885
Gyle No : 1
Original Gravity : 1.063.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 46 A B V : 7.0 %
MALTS
Warminster Malt : 60 % Plumage Archer = 3.050 Kg
Crisp Malt : 40 % Chevalier = 2.035 Kg
MASHING
Use a Pale Ale Type Liquor ;
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
Liquor 1.5 " ABOVE the Plates / Filter Bed ,
MASH : 2 Hours @ 66.5 - 67 c = 11.20 Litres
At 120 Minutes , Slowly open the Mash Tun Valve ;
Return any cloudy / turbid wort OVER the mash until Clear & Bright ,
Then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper ++ 8 - 10 Minutes ;
78 - 76 - 74 c = 29.50 Litres ;
At 1.005.25 , Stop Taps and Collect Tun Wort as below
WORT COLLECTION
Collect 26.000 Wort Litres IN COPPER @ 1.050.25 ,
Condense TO 1.051 @ Let Off - 120 Minutes .
COPPER & HOPS
A 2 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 120 Minutes
25.610 Wort Litres @ 1.051
14 IBU French Fuggles @ 4.2 % a/a = 30 g
2 Nd Hop Charge @ Let Off - 60 Minutes
22.595 Wort Litres @ 1.057
14 IBU Goldings @ 6.0 % a/a = 21 g
3 Rd Hop Charge @ Let Off - 30 Minutes
21.405 Wort Litres @ 1.060
10 IBU Goldings @ 6.0 % a/a = 15 g
8 IBU Saazer @ 3.5 % a/a = 20 g
YEAST
Pitch with 74 ml of a LIVE YEAST @ 16c
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1
|
P
|
16
|
1.063.5
|
|
2
|
M
|
17.5
|
1.061
|
|
|
E
|
17.5
|
1.056.5
|
|
3
|
M
|
19
|
1.050
|
|
|
E
|
18.5
|
1.044
|
|
|
E
11
|
18.5
|
1.039
|
|
4
|
M 6
|
19
|
1.034
|
|
|
E
|
18.5
|
1.031
|
|
|
E 11
|
18.5
|
1.028
|
|
5
|
M 11
|
19
|
1.022
|
|
|
E 11
|
18.5
|
1.018 *
|
|
6
|
E 11
|
16
|
1.014.5
|
|
7
|
E 11
|
13.5
|
1.013.75
|
|
8
|
E 11
|
13.5
|
1.013
|
|
9
|
M
/ N
|
13.5
|
1.013 **
|
* = Drop to 2 Nd F V
* * = RACK to DRAUGHT VESSEL ON HOPS ;
Hallertau Tradition @ 3.5 % a/a = 10 g ,
Brewer`s Gold @ 6.5 % a/a = 4 g
East Kent Goldings @ 6.5 % a/a = 3 g
STAND : 1 WEEK @ 13 c / 2 - 3 DAYS @ 16 - 19 c
CELLAR : 3 Months @ 6 - 8 c ; ADD FININGS and Roll then Stand 1 Month @ 11 c
STILLAGE : Roll then Stillage @ 10 - 12 c ONE WEEK ;
Fully Vent then allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing 🍻
Edd
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