C N KIDD & SONS Ltd : A K 1935

 How Do All ,

Today`s cerevesian treat comes from the BrewingBook @ ACC 2305 / 59 / 2 which forms part of 

The larger Courage archives cared for by the helpfull and friendly team @ The London Archives .

  Though the Book it`s self doesnt have a brewery appended to it`s catalogue details ; 

 I believe that through enclosures and , the contents in general that this book is a late record of 

Brewings at the Steam Brewery in Dartford of C N Kidd & Sons Ltd .

C N Kidd & Sons Ltd : A Brief History ,

Photo of the brewery during Demolition Works : 
From The Brewery History Society Webpage on C N Kidd & Sons Ltd

The brewery on Hythe St in Dartford was established in the early 19 Th Century ;

 By James Black Miskin , who was certainly described as a brewer in Trade Directories and , 

In the 1841 Census returns for Dartford .

  By the 1850`s W B Maskin had retired to his farm and left the active brewery management to ,

His two sons James Black and  William Maskin , with J B Maskin retiring in 1862 ; 

 The day to day operations of the Hythe St concern were left to William until he sold the business ;

Ca 1867 .

 The involvement of the Kidd family at the Oak Brewery began with the purchase of  the site ,

By Charles Newman Kidd in 1868 ; C N Kidd`s 2 sons  Charles Newman and Frederick Newman   

 Joined their father at the burgeoning Hythe St outfit in the late C 19 Th ; With F N Kidd assuming 

 Control over the re building of the brewery 1889 - 1890 , when the premises aquired the soubriquet 

Of , The Steam Brewery .

  The founder of the Kidd family`s involvement in brewing on the site , Charles Newman Kidd 

 Passed away in 1916 with the brewery being registered as a limited company in 1920 .

  Courage & Co of London purchased The Steam Brewery in 1937 , ceasing brewing at the site 

Shortly afterwards with the brewery being demolished in 1939 .

I`m gratefull for the information the brewery to the excellent tome on Kent`s beery past;

 Kentish Brewers And The Brewers of Kent , By Peter Moynihan and published by 

The Brewery History Society .

This Article & Recipie C Edd Mather 2025 

         This recipie for 20.500 Wort Litres Ex Mash @ 1.033.5 : 85 % Mash Efficiency Assumed 

                                    MAXIMUM Wort Volume : 24.975 Wort Litres @ 1.027.5

                                                   20.000 Wort Litres IN F V  1 @ 1.040

                                             Est`d 19.400 - 19.200 Beer Litres ON HOPS 

C N Kidd & Sons Ltd 

The Steam Brewery

Hythe Street 

Dartford 

Kent 

Label Photo :
From The Brewery History Society Webpage on C N Kidd & Sons Ltd

                                               A  .  K

                                      Thursday 25 Th July 1935

                                            Gyle No : 37

                   Original Gravity : 1.040 Racking Gravity : 1.008 Final Gravity : 1.005

                                                   I B U : 32                A B V : 4.8  %

                                                                     MALTS  

U K  & Ireland Grist Bill :

 Warminster Malt :                          64     % Plumage - Archer    = 1.710 Kg

 Crisp Malt           :                         26.7   % Chevalier                 = 0.715 Kg

Australian Grist Bill :

Voyager Craft Malt :                       64     %  Veloria Schooner     =  1.705 Kg

Crisp Malt               :                       26.7  %  Chevalier                 =  0.715 Kg

European / Universal Grist :

                                                    64   %  Floor Malted Pale Ale Malt =  1.705 Kg

Crisp Malt                           :      26.7 %  Chevalier                             =  0.715 Kg 

                                                                     ADJUNCTS

                                                       ( UNIVERSAL ADDITION ) 

                                                      9.3  %  Flaked Maize = 0.245 Kg 

                                                                    MASHING

                                                           Use a Pale 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 : 66 c @  0  - + 30 Minutes = 6.730 Litres

                         2 Nd Mash Heat : 66.75 - 66.5 c @ + 30 - + 120 Minutes = 4.250 Litres 

         At Taps ( 120 Mins ) Clear Wort by return OVER the mash until consistently Clear & Bright ,

                            ONLY THEN Send to the Copper and Begin WORT COLLECTION .

                                                                   SPARGING 

                                     Sparge @ Clear Wort to the Copper + 8 - 10 Mins

                                           AT 71 c - 69 / 68 c = 11.000 Litres Allowance 

                                                           At a Gravity of 1.003.5 , 

                                      Close Off Mash Tun Valve and Collect Wort as below 

                                                           WORT  COLLECTION

                                                      COLLECT 20.500 Wort Litres 

                                                      FROM THE MASH @ 1.033.5 ;

                                                      ADD 4.475 Litres of LIQUOR 

                                     = 24.975 Wort Litres @ 1.027.5 ; ADD No 2 Invert ,

                                        THEN Condense to 1.034 at Let Off - 105 Minutes 

                                          ON 24.600 Wort Litres IN COPPER @ 1.034

                                                                     SUGARS 

                            1.006 No 2 Invert = 0.470 Kg TO 24.975 Wort Litres @ 1.027.5 

                         1.000.75 Malt Extract = 0.065 Kg TO 24.720 Wort Litres @ 1.033

                                                             COPPER  &  HOPS 

                                                     A 1 3/4 Hour Boil ON HOPS 

  Let Off - 105 Minutes = 1 St Hop Charge : TO 24.600 Wort Litres @ 1.034

                                          9 IBU East Kent Goldings @ 6.5 % a/a = 12 g

 Let Off -  70 Minutes =  2 Nd Hop Charge : TO 21.705 Wort Litres @ 1.038

                                                6  IBU  Bramling Cross @ 6.5 % = 8 g

                                          6  IBU  East Kent Goldings @ 6.5 % a/a = 8 g

                      AT LET OFF - 40 Minutes AT 1.042 ON 19.420 Wort Litres IN COPPER ,

                     ADD 5.800 Litres OF LIQUOR = 24.720 Wort Litres IN COPPER @ 1.033

                                                        ADD THE MALT EXTRACT ;

  Let Off - 25 Minutes =  3 Rd Hop Charge : TO 23.070 Wort Litres @ 1.036

                                                6  IBU  Bramling Cross @ 6.5 % = 9 g

                                          6  IBU  East Kent Goldings @ 6.5 % a/a = 9 g                     

                                       At Let Off - 12 Minutes , ADD the Copper Finings 

                                                   Then STAND 15 Mins @ Let Off ;

                                            RECICULATE IN COPPER 15 - 20 Minutes 

                          Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat 

                                                                       YEAST

                                             Pitch with 84 ml of a LIVE YEAST @ 15 c

                                               TO 20.000 Wort Litres IN F V 1 @ 1.040        

 

                                                      ATTENUATION

DAY    Hour   Heat   Gravity                       REMARKS 

    1            P        15        1.040

    2           M       16.5     1.036

              E  11     19.25   1.026

    3           M       19.5     1.021.75

               E  6      18.5     1.014       CLEAR TO 2 Nd F V = 19.700 Wort Litres IN F V 2

    4           M       16.5     1.011.25

                 E        14        1.010

    5           M       13.75   1.009

                  E       13.5     1.008.5

    6          E 11    13        1.008

    7          M / N  12.5     1.008      RACK  &  FINE ON HOPS 

RACK VOLUME : 19.400 - 19.200 Beer Litres @ 1.008 = 

                                 + 6.5 g East Kent Goldings ; + 4.5 g Bramling Cross 

STAND : 3 Days @ 13 - 16 c then Cellar 

CELLAR : 4 WEEKS @ 10 c then roll and stillage 

STILLAGE : 1 Week @ 10  then FULLY VENT  and allow 6 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 🍻

STOGUMBER PORTER : 1877

 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 

       

BRUTTON , MITCHELL & TOMS Ltd : X X L 1940

 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 

                                             

BLATCH`S THEALE BREWERY : INDIA PALE ALE 1889

 How Do All ,

  Today`s cerevesian delight is, made possible by the generosity of a friend of the blog ,

 Who was kind enough to send me a few brewing records to look at ; 

Thank you for assisting my research , It`s greatly appreciated .

Blatch`s Theale Brewery : A Brief Timeline & History ;

The brewery at Theale was reputedly founded in 1752, possibly by a member of the Draper family; 

With the surviving brewery buildings being built by the 1830`s , quite probably by Jasper Draper.

    The High St concern continued to develop , and by the 1850`s , A J H Draper was listed ,

As a Brewer employing four hands at the brewery , this in addition to the two hands and One boy employed at his small farm of 40 Acres nearby .

  The Blatch family were certainly the operators of the premises by 1854 ; By 1861 ,

William Hrenry Blatch was described as " Head Brewer , Maltster and Spirit Merchant " ,

 Employing 6 men . Also listed in the relevant 1861 census returns are W H Blatch`s sons ;

William Henry and Henry Frank Blatch . W H Blatch died in 1887 , leaving control of the burgeoning

Theale concern to his brother Henry Frank who operated the brewery until his own death in 1902 .

 After the death of H F Blatch in 1902 , the executors of H F Blatch`s estate ; Edward , 

Harold Ernest and Grace Blatch ran the business until it`s registration as a limited company 

In May 1938 .

 The brewery continued to independently brew it`s ales and beers throughout the difficult 

Trading conditions imposed by the second world war ; though by the mid to late 1950`s ,

 The writing was on the metaphorical wall for the future of the High St premises as a brewery .

With other brewers fulfilling some of the 22 tied houses beer requirements from the late 1950`s ,

 the Theale brewery stopped brewing in October 1964 , shortly before the sale of the business to ,

Ind Coope & Co Ltd ( Oxford & West ) .

This recipie & article C E Mather 2025

 

                   MAXIMUM WORT VOLUME : 24.750 Wort Litres @ 1.046

               Estimated Yield ( Bottled Down ) @ 19.100 - 19.000 Beer Litres

 

Label Photo : Ex Brewery History Society Webpage on Blatch`s

 

Blatch`s Theale Brewery

High St

Theale

Berkshire

                                                 INDIA PALE ALE 

                                               Wednesday 24 Th April 1889 

             Original Gravity : 1.064.5 C V Gravity : 1.014.25 Final Gravity : 1.007

                                                              MALTS

Crisp Malt :                                70  %  Chevalier              = 3.100 Kg

Warminster Malt :                      30  %  Plumage - Archer = 1.325 Kg

                                                      MASHING & SPARGING 

                                                         Use a Pale 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 : 65 c @ 0 - + 30 Minutes = 9.100 Litres 

                       2 Nd Mash Heat : 67.25 - 67 c @ + 30 - + 150 Minutes = 2.200 Litres 

                                    At 150 Minutes , slowly open the mash tun valve ; 

               Clear Wort by return OVER the mash until Consistently CLEAR & BRIGHT ,

                For 5 Minutes , only then SEND to the COPPER and Begin Wort Collection .

          At Clear Wort to the Copper + 5 Mins , SPARGE @ 80 - 78 c = 22.700 Litres Allowance .

                                            AT 1.004.75 , CLOSE OFF M/Tun valve and ,

                                               COLLECT WORT IN COPPER as below .

 

                                                          WORT COLLECTION 

                               At Wort Collection , ADD LIQUOR to the Copper 

                 =24.750 Wort Litres @ 1.046 IN COPPER @ ALL UP ( 135 Mins )  

                          THEN CONDENSE TO 23.940 Wort Litres @ 1.047.5

                                        IN COPPER @ Let Off - 120 Mins  .

 

                                                                   SUGARS

                     1.009 No 1 Invert TO 20.485 Wort Litres IN COPPER @ 1.054.5  

                                                          COPPER  &  HOPS

                                                  A 2 Hour boil ON HOPS;

                                           1 St Hop Charge @ Let Off - 120 Mins,

                                                 To 23.940 Wort Litres @ 1.047.5 

                                        23 IBU East Kent Goldings @ 6.5 % a/a = 30 g 

 

                                                         AT LET OFF - 70 Mins 

             @ 1.052 ON 21.670 Wort Litres IN COPPER , ADD 1.930 Litres of LIQUOR 

                                  thus : 23.600 Wort Litres IN COPPER @ 1.047.75

    

                                            2 Nd Hop Charge @ Let Off - 60 Mins ,

                                                 To 23.230 Wort Litres @ 1.048.5

                                          19 IBU East Kent Goldings @ 6.5 % a/a = 24 g

                                             3 Rd Hop Charge @ Let Off - 45 Mins 

                                                  To 22.510 Wort Litres @ 1.050 

                                         10 IBU East Kent Goldings @ 6.5 % a/a = 14 g

 

                                   At Let Off - 12 Minutes , ADD the Copper Finings;

                             AT LET OFF - 5 MINUTES @ 1.054.5 ON 20.485 Wort Litres 

                                     ADD THE SUGARS = 1.063.5 ON 20.485 Wort Litres 

 

                                                    At Let Off , STAND 15 Mins , 

                                          RECIRCULATE IN COPPER 15 - 20 Mins

             THEN STAND 30 - 40 Minutes BEFORE COOLING A S A P to Pitching Heat 

                                   20.160 Wort Litres @ 1.064.5 at Let Off + 60 Minutes

 

                                                                       YEAST 

                              Pitch with 90 ml of Brewlab Thames Valley 3 Strain @ 14 c

                                          TO 20.000 Wort Litres IN F V @ 1.064.5

                                                       ATTENUATION

DAY    Hour    Heat    Gravity                          REMARKS 

  1             P          14        1.064.5

  2            E 6        17.5     1.060

  3           M  6       20        1.055

                E  11     22        1.044

  4            M  8      19.5     1.038  

                     N     19.5      1.036   CLEAR to 2 Nd F V = 19.700 Wort Litres IN F V 2 

                E   6     18.5      1.027.5

  5            M  8     16.75    1.023

                E   8     16.25    1.019

  6            M  8     16         1.016.75

                E   8     15         1.015

  7            E   1     13.5     1.014.5

               E  11      13       1.014.25

  8             M - N  12.5    1.014.25   RACK TO MATURATION VESSEL ON HOPS     

                                                     = 19.400 beer litres to C . V ( Est`d) 

                                        RACKING HOPS : 16 g East Kent Goldings @ 6.5 % a/a

STAND : 1 Week @ 12 - 10 c 

CELLAR : 3 Months @ 6  c ;  check gravity , Once @ 1.011.5 ADD FININGS and roll well .

STILLAGE : 1 - 2 Weeks @ 10 - 12 c FROM 1.011.5 then @ 1.010.5 ALLOW to 13 c

BOTTLING : Clear & Bright @ 1.010 - 1.009.75 @ 13 - 15 c 

                       STAND : 1 week @ 12 - 13 c 

CELLAR : 3 Months @ 10 c then STAND @ 12 c 1 Week before Q . C 

Cheers All and Happy Brewing ,

Edd