How Do All ,
Following on from the last cerevesaian draught of content ;Today`s hails from
Edwardian Manchester , from the famous Strangeways Brewery of Messrs Boddington .
The Source of today`s excellent receipt ? , It`s from the Boddington`s collection ;
Held by the team at Manchester Archives ;
Cat Ref : 1900 - 1903 Brewing Book @ GB 127 MO 93 / 405 / 125 .
As more than a few Blog readers will now know ;
I`m interested in tracing Brewing Records that may survive in private archives & collections ;
Primarily from breweries in Scotland and the North of England ,
In particular those which operated in Lancashire , Westmoreland & Cumberland and Yorkshire .
If you`re able to assist my research by allowing access etc ;
Please get in touch , I`d be delighted to hear from you .
This recipie etc C E Mather 2026
Boddington`s Breweries Ltd
Strangeways Brewery
Manchester
Lancashire
.jpg) |
| Boddington`s Showcard & Price List Photo ; From the Brewery History Society Webpage and the brewery |
X ALE
Thursday 12 Th March 1903
Gyle Nos : 22 & 23
Original Gravity : 1.046 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 22 A B V : 5.0 %
MALTS
Warminster Malt : 38.5 % Plumage Archer = 1.300 Kg
38.5 % Vienna = 1.300 Kg
Crisp Malt : 33.0 % Chevalier = 1.115 Kg
MASHING
Use a Pale Ale Liquor ,
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c
- 10 Mins BEFORE Mashing In ,
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 2 Hours @ 67 c = 10.0 Litres ;
At 120 Minutes , Slowly open the mash tun valve ,
Return any Cloudy / Turbid Runnings OVER the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT ,
Only then send to the Copper and begin Wort Collection .
SPARGING & WORT COLLECTION
At Clear Wort to Copper + 8 - 10 Minutes @ 76 - 72 - 70 c
= 19.800 Litres Allowance ;
AT 1.003.75 , Stop Taps ;
Collect Tun Wort @ 1.037.75 IN COPPER ON 23.000 Wort Litres .
ADD 6.940 Liquor Litres =
29.940 Wort Litres IN Copper @ 1.029
ADD COPPER SUGARS = 1.035.75
CONDENSE TO 1.037 AT Let Off - 90 Minutes
ON 28.890 Wort Litres IN COPPER .
SUGARS
1.006.75 No 2 Invert = 0.635 Kg
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ,
1 St Hop Charge @ Let Off - 90 Minutes
28.890 Wort Litres @ 1.037
10 IBU French Fuggles @ 4.2 % a/a = 16 g
2 Nd Hop Charge @ Let Off - 60 Minutes
26.495 Wort Litres @ 1.040
4 IBU French Fuggles @ 4.2 % a/a = + 10 g
4 IBU Brewer`s Gold @ 6.5 % a/a = + 7 g
3 Rd Hop Charge @ Let Off - 25 Minutes
24.505 Wort Litres @ 1.043
2 IBU French Fuggles @ 4.2 % a/a = 6 g
2 IBU Goldings @ 6.0 % a/a = 5 g
At Let Off - 12 Minutes ADD Copper Finings ,
STAND 1/4 Hour @ Let Off ;
Recirculate IN Copper 15 - 20 Minutes
STAND 1/2 Hour
22.795 Wort Litres @ 1.046
THEN COOL to Pitching Heat A S A P .
YEAST
PITCH EACH OF THE STRAINS LISTED BELOW
38 ml West Yorkshire Type
38 ml Burton On Trent Type
21.700 Wort Litres IN F V 1 @ 1.046
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15.5 |
1.046 |
|
2 |
M |
16 |
1.044.5 |
|
|
E |
17.5 |
1.041
* |
|
3 |
M |
18.5 |
1.033 |
|
|
E |
19.5 |
1.029 |
|
4 |
M |
20 |
1.022 |
|
|
E |
18.5 |
1.016 |
|
5 |
E |
16 |
1.011.75 |
|
6 |
E |
14.5 |
1.010 |
|
7 |
M
/ N |
14 |
1.010
** |
* = CLEAR TO 2 Nd F V = 21.000 Wort Litres IN F V 2
** = Rack & Fine ON HOPS = 20.40 - 20.30 BEER Litres
ADD : 2 g EACH of French Fuggles and Goldings
STAND : 5 Days @ 13 - 15 c
CELLAR : 2 - 3 WEEKS @ 8 - 10 c
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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