How Do All ,
It`s been a while since I featured a recipe from Henry Bentley & Co at Woodlesford near Leeds .
As with the other recipies from this West Riding firm , today`s cerevesian delight is drawn from ,
The information in the " Brewing Book 1892 - 1894 " @ WYL 2045/288/106 , part of the much
Larger Bentley`s Yorkshire Breweries Collection ; Cared for by the gradely folks over at the
West Yorkshire Archives Leeds, Morley.
I hope that you all enjoy the recipe ;
I`ve got a Small favour to ask of those who may be able to help , I`m looking for access to ANY
Historic brewing records from YORKSHIRE and , other parts of the north of England amongst Others ;
. If you`re able to assist , Please get in touch with me @ beerhistorybloke@gmail.com .
This recipe C Edd Mather 2026
Henry Bentley & Co Ltd
Eshaldwell Brewery
Woodlesford
Nr Leeds
West Riding
Yorkshire
Wednesday 11 Th January 1894
Gyle No 80
Original Gravity : 1.063.75 Bottling Gravity : 1.018 Final Gravity : 1.015
I B U : 54 A B V : 6.4 %
MALTS
Crisp Malt : 81.5 % Hana = 3.375 Kg
9.25 % Hana Vienna = 0.390 Kg
9.25 % Chevalier = 0.375 Kg
MASHING
Use a Pale Ale type Liquor
Thoroughly pre warm the Mash Tun with Liquor
@ 95 c - 10 M BEFORE Mashing In ,
Liquor 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 20 Minutes = 10.0 Litres
2 Nd Mash Heat : 68 c At + 20 - + 120 Minutes = 5.750 Litres
At 120 Minutes ,
Slowly open the mash tuin valve and return any cloudy 1 St runnings OVER the Mash
UNTIL CONSISTENTLY CLEAR & BRIGHT FOR 5 Minutes
ONLY THEN SEND TO THE COPPER
SPARGING & TUN WORT COLLECTION
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes at 72 c
= 19.0 Litres Allowance
At a Gravity of 1.004 STOP TAPS / Close OFF Mash Tun Valve
ADJUST Gravity to 1.038 WITH LIQUOR
THEN Collect MASH TUN Wort = 28.000 Wort Litres @ 1.038 IN COPPER
AT Let Off - X Minutes
WORT COLLECTION
After Collecting 28.0 Wort Litres IN the Copper @ 1.038 ,
ADD 1.012 Invert Glucose = 1.100 Kg = 1.050 IN COPPER
Condense to 1.051 ON 27.440 Wort Litres In Copper
SUGARS
2 Nd Sugar Charge : To 30.325 Wort Litres IN Copper
1.001.75 Invert Glucose = 0.175 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Mins ,
27.440 Wort Litres IN Copper @ 1.051
7 IBU Hallertau Tradition / Saazer @ 3.5 % a/a = + 20 g
AT LET OFF - 65 Minutes
@ 1.057.25 ON 24.075 Wort Litres IN COPPER
ADD 1.570 Litres of LIQUOR = 25.645 Wt Litres @ 1.053.75
ADD 2 Nd Sugars Charge
= 1.057.25 IN COPPER @ 1.057.25
2 Nd Hop Charge @ Let Off - 50 Minutes
25.305 Wort Litres IN Copper @ 1.058
20 IBU Goldings @ 6.0 % a/a = + 32 g
27 IBU Brewer`s Gold @ 6.5 % a/a = + 40 g
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour
THEN Recirculate IN COPPER for 15 Minutes ,
THEN STAND a further 1/2 Hour before COOLING A S A P to Pitching Heat .
22.795 Wort Litres AT 1.063.75 @ + 60 Minutes
YEAST
Pitch with 58 ml of a LIVE YEAST @ 16 c
TO 21.795 Wort Litres IN F V 1 @ 1.063.75
Recc`d Type : Yorkshire Square Strain
ATTENUATION
|
Day |
Hour |
Heat |
Gravity |
|
1 |
P |
16 |
1.063.75 |
|
2 |
M
6 |
16.5 |
1.060 |
|
|
11 |
17 |
1.055 |
|
|
E 6 |
17.75 |
1.052.75 * |
|
3 |
M
12 |
18 |
1.045 |
|
|
E 9 |
18.5 |
1.042 |
|
4 |
M
12 |
19 |
1.040
** |
|
|
7 |
19.5 |
1.032 |
|
|
E 4 |
19 |
1.028 |
|
5 |
M
7 |
18.5 |
1.025
*** |
|
6 |
M 7 |
18 |
1.022 |
|
7 |
M 7 |
16 |
1.020 Stop R |
|
|
E 4 |
14.75 |
1.018.25 |
|
8 |
M 8 |
14 |
1.018
**** |
* = ROUSE ; AND AT EVERY 4 - 6 Hours - STOP
** = Clear to 2 Nd F V = 21.200 Wort Litres IN F V 2
*** = COOL
**** = Rack ON HOPS TO DRAUGHT
20.400 BEER Litres Racked Down
ON TO 6 g Goldings @ 6.0 % a/a ; 6 g East Kent Goldings @ 6.5 % a/a
STAND : 1 Week @ 13 - 15 c ; VENT excess C O 2 AND re seal ;
CELLAR : 3 Months @ 6 - 8 c THEN @ 11 c 1 MONTH + FININGS , Roll & Stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 8 - 12 Hours UNTIL Q . C
Cheers All and Happy Brewing 🍻
Edd
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