HIGGINS & SONS : BEERS IN DECEMBER 1889

How Do All , 

Thanks to the teams at Bedfordshire Archives for their help with my enquiries , And for the photography of the original records ; as I`m sadly unable to visit the archives in person .       I`d also like to thenk Keith Osborne for the extract from his book "Bedfordshire Barrels" showing the two Higgins & Sons Stout Labels ,and the date of the last brew ; 

       The original record : Higgins & Son , Brewing Book 1889 - 1904 @ GK/ B2 / 1  ;

 The book entries only start in early - mid December 1889 though happily a table of the beers brewed and barrels is included which I`ve laid out below .

Higgins & Sons 

The Castle Brewery

Castle Lane

Bedford 

Bedfordshire 

Label Image Ex  Bedfordshire Barrels by Keith Osborne 

The brewery was founded by a local publican , Charles Higgins in 1837 ; Passing to 

his son George after he died in 1858 ; with the firm trading as Higgins & Sons after 1880 .

The brewery continued to prosper and was registered as a limited company in 1902 and continued to lead an independent existence until 1928 when they were purchased by 

Wells & Winch of Biggleswade , with the last brew being mashed in on the 5th Oct 1928 .

SUMMARY OF  BREWINGS 1889 

              

          L P A         632    Barrels

          PALE        549    Barrels

 X X  PALE        220    Barrels

    PORTER        214    Barrels

      STOUT        108.5  Barrels

               X       4523     Barrels

        X X X        242     Barrels 

 

                                  BEERS BREWED : DECEMBER 1889 

Brew No     QUALITY    Date                          O . Grav  R . Grav  P . Grav  IBU  ABV

     96                   X               17 / 12 / 1889                    1.049         1.013       1.010       26      4.9  

   

       2                 L P A           31 / 12 / 1889                     1.049       1.010        1.007        44       5

    94                  I P A            11 / 12 / 1889                     1.051       1.012        1.009        44     5 .2

    99                    X               20 / 12 / 1889                     1.051       1.011        1.008        42     5 . 25

    98                PORTER       19 / 12 / 1889                    1.057.5     1.016         1.013       40     5 . 5 

    97                 STOUT        19 / 12 / 1889                    1.076.5     1.016         1.013        44     7 . 6

 

Cheers 🍻

             

Edd ;

Lancashire 

January 2022 

                        

THE BEERS OF WELLS & WINCH Ltd 1906 - 1907

 How Do All ,

                       Thanks to the helpful folks at Bedfordshire Archives where the records are deposited , I`m able to bring you my analysis of  beers 1906 - 7  , from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 .

Wells & Winch : A Brief History ;

The brewery was founded by Samuel Wells in 1764 , with his son Samuel Wells continuing to develop the brewery alongside the family`s other business interests until his death in 1831 , with the business being continued by his sons in law , Robert Lindsell and William Hogg  ,and by the time of Lindsell`s death in 1856 , the brewery owned or operated 76 Pubs . After 1856 , the firm continued under the stewardship of William Hogg until he passed away in 1862 , his son Frederick and two sons of Robert Lindsell Robert Henry and Charles Samuel continued to trade as Wells & Co until the brewery was purchased in 1898 , by George Winch  , A member of the prominent Kent brewing family : 

( Edward Winch & Sons Ltd , Chatham )  ;

The brewery was then under the stewardship of his son , E B Winch , With a new company 

Wells & Winch Ltd being formed in April 1899 , with a re building of the brewery taking place a short time later in 1900 ; The company continued to expand , buying a number of competitors , including Higgins & Sons of The Castle Brewery , Bedford in 1928  and Hudson`s Cambridge & Pampisford Breweries Ltd in 1931 .

 The company was taken over by Greene King & Sons Ltd in 1961 , and continued to brew  until 1997 when the brewery was closed . 

Wells & Winch Ltd 

The Brewery

High St 

Biggleswade 

Bedfordshire 

Picture of the Brewery : From The BreweryHistory Society website

           An Analysis Of Beers from April 1906 - December 1907

QUALITY   Brew No    Date                 O. Gravity  R. Gravity F. Gravity  IBU   A B V  

      AK            9          Tue  03/04/1906     1.049.75        1.009        1.006     32      5.1 

      AK          34          Wed 30/05/1906     1.052.75        1.009        1.006     32      5.5

      AK          52          Tue  03/06/1906     1.051.25        1.009        1.006     32      5.25 

      AK          21          Wed 12/12/1906     1.050.5          1.009        1.006     28      5.25

      AK          31          Tue  15/01/1907     1.051.5          1.009        1.006     28      5.25

      AK          39          Tue  12/02/1907     1.049.75        1.009        1.006     28      5.25

      AK          67          Wed 22/05/1907     1.050.75        1.009        1.006     30      5.75

      AK            3          Tue  18/06/1907     1.050.5          1.011        1.008     38      5.25

      AK          29          Fri   09/08/1907     1.047.25         1.010        1.007    30      4.9

   

 A K K          46          Fri   06/09/1907      1.046             1.010        1.007     30     4.75

Label photo : Courtesy of Peter Dickinson 

     F A           18          Fri    19/06/1907    1.040.25            ---         1.006     30       425

     F A           32          Wed  14/08/1907    1.036                ----        1.006     26      3.9

     F A           44          Wed  04/09/1907    1.037.5             ----        1.006     24      3.9

Label Photo Courtesy of Peter Dickinson

    X X           10          Wed  04/04/1906    1.050              1.013       1.010     22     4.75

    X X           79          August        1906    1.051.5           1.013       1.010     22     4.75

    X X           25          Fri     28/12/1906    1.049.5          1.013        1.010    24     4.75

    X X           27          Tue   03/01/1907     1.049.5          1.013       1.010     20     4.7

    X X           55          Fri    05/04/1907     1.049             1.013        1.010     22    4.9

    X X           27          Thu  06/08/1907     1.047.25        1.013         1.010    26    4.6

   I P A           12          Tue   10/04/1906     1.052.75        1.013        1.010     56    5.1

   I P A           29          Fri    18/05/1906     1.060.5          1.013        1.010      56    5.9

   I P A           67          August        1906     1.055.5          1.013       1.010      52     5.5

   I P A           28          Tue   08/01/1907     1.054.75        1.011       1.008       60    5.6

   I P A           37          Tue   05/02/1907     1.059             1.010       1.007       52    5.9

   I P A           12          Tue   09/06/1907     1.052.75        1.010       1.007       36    5.5

   I P A             3          Tues 03/10/1907      1.058.5          1.010       1.007      36    6.1

X  X  X  X      2          Sat    13/06/1907      1.083.5          1.013       1.010      52    8.7 

  STINGO      17         Sat    17/11/1907      1.089             1.013       1.010      58    9.4

Label Photo Courtesy of Peter Dickinson 

Cheers All ; I hope that you`ve enjoyed the table ,

If any of you good folks are able to assist my research by visiting local archives or , are able to send photos of brewing records in your personal or corporate archives ; 

Please get in touch , via the comment section below , or via the Contact box on the main blog page . I`m looking forward to hearing from you 

Best Regards ,

Edd 

Lancashire 

January 2022 

All written content C Edd Mather  2022 

WILSON`S BREWERY Ltd : BITTER 1955

 How Do All ,

Here`s a nice recipe for Wilson`s Bitter from 1955 for you all to try out ; a freshly analysed example , And one that used some Magee Marshell`s Malt in the original entry in the 1955 - 1956 Brewing Book , Deposited at Manchester Archives @ The Central Library Ref : GB 127.M 580 .

Sadly , I`ve been unable to discover any more records from Defunct Manchester & Salford breweries ;

( Apart from the Boddington`s Brewing Books 1901 - 1984 ) ; So if any blog readers are able to assist with my Manchester and area beer history research , please get in touch I`d love to hear from you ,

Cheers All and Happy Brewing 

This recipe C Edd Mather 2022

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER 

Wilson`s Brewery Ltd 

The Brewery 

Monsall Road

Newton Heath 

Manchester 

Lancashire 

Beermat photo from The Brewery History Society Website 

                                BITTER

                                                 Friday 27 Th May 1955

                                                        Brew No : 317  

          ORIGINAL GRAVITY: 1.041.5 RACKING GRAVITY: 1.009 FINAL GRAVITY: 1.006 

                                                      I B U  : 32    A B V : 4 . 5 %

          RECIPE FOR 33.500 Wort Litres from Mash Tun @ 1.034 ; 75 % Mash Efficiency      

        

                                                            MALTS  

U K & IRELAND 

Warminster Mari Otter           @ 36 . 25 %  =   1 . 815 Kg

Simpson`s Best Pale Ale   @ 31        %  =   1 . 555 Kg

Thos Fawcett Maris Otter @ 14 . 5   %  =   0 . 725 Kg

Crafty Maltsters : Pop`s P.A 

Alt : M C I Irish Ale Malt  @ 11       %  =    0 . 555 Kg 

AUSTRALIA

Barrett - Burston : Border Pale @ 3.5 ebc = 50 . 75 % = 2 . 540 Kg

Barrett - Burston : Border Pale @ 4.5 ebc = 31        % = 1 . 555 Kg

Barrett - Burston : Vic Ale Malt @ 7  ebc  = 11        % = 0 . 555 Kg

FLAKED BARLEY : @ 7 . 25 % = 0 . 440 Kg 

MASHING 

Use a Pale Ale type brewing Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c

 - 10 Minutes before Goods In as Below ;

       1 St   Mash Heat : 64 c AT       0 -   +   30 Minutes = 12 . 525 Litres 

      2 Nd  Mash Heat  : 66 c AT + 30 -   + 120 Minutes =   6 . 870 Litres 

At Taps ( 120 Minutes ) , Slowly open the Mash Tun Valve and return any cloudy / 

Turbid 1 St runnings OVER THE MASH until Clear & Bright , Only then Cast to Copper .

SPARGING  &  COLLECTION 

Sparge At CLEAR WORT TO COPPER + 5 / 10 Minutes @ 72 c = 28 . 810 Litres ;

Then at a GRAVITY OF 1.003.5 , STOP TAPS AND COLLECT WORT , ADD Liquor 

to reduce the gravity to 1.033.75 and CONDENSE to 33 . 500 Wort Litres @ 1.034 .

COPPER : 

A 2 Hour Boil ON HOPS , 1 St chearge @ Let Off - 120 @ 1.034 , then  AT Let Off - 70 Minutes @ 1.037 , ADD 2 Nd Hop Charge then at Let Off - 35 Mins ;The Gravity should,  be at a projected 1.041 :  ADD Liquor Boiled 1/4 Hour to the Copper = + 2 . 150Litres of LIQUOR and at Let Off - 30 @ 1.038 , ADD 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 1/2 Hour 

                THEN COOL TO PITCHING HEAT AS SOON AS POSSIBLE

HOPS 

            1 St Hop Charge : TO 33.500Wort Litres @ 1.034 

                                           Aramis @    7     % a/a =   8 ibu , 10 g

                             Bramling Cross  @ 6 . 5   % a/a = 12 ibu , 12 g

            2 Nd Hop Charge : TO 30 . 540 Wort Litres @ 1.037 

                                            Brewer`s Gold @ 6.5 % a/a = 10 ibu , 14 g

         

            3 Rd  Hop Charge : TO 29 . 390 Wort Litres @ 1.038 

                                            Goldings @ 6  % a/a = 4 ibu , 9 g

                                              Aramis  @ 7  % a/a = 2 ibu , 3 g

RACKING HOPS : TO 25 . 500 Beer Litres in Container 

                                               Aramis 0 . 75 g , Goldings 1 g 

YEAST : Pitch to  26 . 685 WORT LITRES @ 1.041.5 = 105 g LIVE BARM @ 15 . 5 c 

                                       Eg : White Labs : WLP 038 Manchester 

                      ATTENUATION

DAY      HOUR       HEAT        GRAVITY                     REMARKS

   1            P            15.5          1.041.5  

   2           M            17             1.040            

                E             17.5          1.037              Drop to 2 Nd F V 

   3           M            21             1.023.5

                E             21             1.016           

    4          M            20             1.011 

                E             17             1.009

    5          M            17             1.007.5

                E             14.5          1.006.25

   At 1.006.25 ; DROP to DRAUGHT CONTAINER , ONTO PRIMINGS & HOPS AND FININGS 

Primings :25 . 500 BEER LITRES @1.002.5 No 2 Invert = 0.200Kg , 

                                                           Cany Cane 1.001.25 = 0.083 Kg

After FININGS , PRIMINGS & HOPS ;

 Stand at 14 - 18 c FOR 2 Days , Then release EXCESS C O2  AND RE SEAL .

CELLAR : 2 Weeks at 10 c , THEN STILLAGE @ 10 c 1 WEEK & FULLY VENT .

ALLOW 24 - 36 Hours for the beer to clear & condition then Q C 

       

Cheers All 🍻

BEAMISH & CRAWFORD : STOCK PORTER 1850`S

How Do All ,

Here`s another recipe from records kindly contributed by a reader ; master brewer               Tim O `Rourke , this time a Mid nineteenth century Stock Porter from Cork !  , I`d love to see records from Cork`s other brewery Murphy`s or indeed any other historic Irish brewing records that may be in Public or , private collections ; 

If you`re able to help , please pop me a message to beerhistorybloke@gmail.com  ,  

or contact me through the blog form . 

This recipe C Edd Mather 2021

                

         RECIPE FOR 27 Wort Litres to Copper @ 1.061 , 75 % Mash Efficiency

Beamish & Crawford 

Cork 

Ireland 

                                STOCK PORTER   1850`S

Original Gravity 1.061  Racking Gravity 1.009 Final Gravity 1.006

                            I B U : 32           A B V : 6 . 5 %  

MALTS

Crisp Malt 

                    Chevalier P A             75       %  = 5 . 455 Kg 

French & Jupps 

                     Brown Malt               18 . 75 % = 1 . 525 Kg

                     Black Malt                   9 . 25 % = 0 . 755 Kg

MASHING 

Use a Stout / Porter brewing liquor , and thoroughly pre warm the mash tun to 90 c 

- 10 minutes before mashing in as below .

1  St   Mash Heat : 62 c At        0  - + 20  Mins = 16 . 60  Litres

2 Nd  Mash Heat : 65 c At  +  20  - + 80  Mins = 16 . 60  Litres

3 Rd  Mash Heat : 69 c At  + 80  - + 120 Mins = 10 . 405 Litres 

At Taps ( 120 Mins ) , Slowly open the Mash Tun valve and return any Turbid / Cloudy 

First Runnings OVER the mash until clear and BRIGHT , Only then allow to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Worts to copper + 10 Minutes at 72 c and with an allowance of  16 . 600 L of Liquor ; At a Gravity of 1.006 , STOP TAPS and collect worts in copper .

  At Collection ; ADD liquor to 1.060.75 then CONDENSE to 27 Wort Litres @ 1.061 

COPPER 

A 2 1/2 Hour Boil ON HOPS ; 1  St Charge @ Let Off - 150 @ 1.061 to  27  W Litres ,

At Let Off - 90 at 1.066 on 24.785 Wort Litres Add 2 Nd Charge.

   At Let Off - 40 , The Gravity should be at a projected 1.070 on 23.455 W Litres ;

ADD 5 . 350 Litres of Liquor to the copper to bring the gravity DOWN to 1.057 , Then after a further 10 Minutes Boil ; Gravity @ 1.057.25 on 28.680 W Litres @ 1.057.25 

ADD the Third Hop Charge to the copper .

At Let Off - 12  ADD COPPER FININGS then at Let Off , Stand  1/2 Hour then coolto pitching heat A S A P .

         WORT VOLUME TO FERMENTING VESSEL = 26 . 780 Litres @ 1.061 

HOPS 

First Charge                                                                  27 . 0     L AT 1.061 

                          Goldings  4 % a/a , 8 IBU @ 20 g

                          Saazer      3 % a/a , 8 IBU @ 26 g

Second Charge                                                             24 . 785 L AT 1.066

                         Goldings   4 % a/a , 4 IBU  @   9 g 

                         Saazer       3 % a/a , 4 IBU  @ 14 g

Third Charge                                                                28 . 680 L AT 1.057.25

                         Goldings   4 % a/a , 4 IBU   @   9 g 

                         Saazer       3 % a/a , 4 IBU   @ 14 g

YEAST

                         Pitch 94 g LIVE BARM @ 18 c  

                          ATTENUATION 

DAY    Hour   Heat   Gravity                          REMARKS

   1          P        18      1.061 

   2          E        20      1.052

   3          E        23      1.041

   4          M       24      1.024       Clear To SETTLING VESSEL 

               E        18      1.018

    5         M       14      1.017.5

               E         12     1.017.25

    6         M        10     1.017

    8          E        10     1.016     To Maturation Vessel / C V 

Mature at between 10 and 8 c UNTIL at 1.010 .

At  1.010 ; Allow to 14 - 15 c and FULLY VENT @ 1.009.5 , RACK to DRAUGHT :

1.009 FINE ON RACKING @ 14 - 15 c THEN Stand 2 days 14 - 18 c .

CELLAR for 3 Weeks at 10 c Then STILLAGE @ 10 - 12 c before VENTING FULLY and allowing the beer 24 - 36 Hours to clear and condition before Q . C 

Cheers All  and Happy Brewing ,

Edd 

Lancashire 

December 2021 

E M U BREWERY : PORTER 1913

 How Do All ,

This recipe is possible thanks to Hai Pham over in Perth Western Australia who kindly took the time to visit The State Library of Western Australia  ,where the original brewing records are @ : EMU Brewery Ltd : Recipe Books, 

 Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916

If any other blog readers are able to help with my beer history research by sending photos of old brewing records , please get in touch via the Contact Box or , by emailing me at ;

                                                    beerhistorybloke@gmail.com

Cheers All , and Happy Brewing 🍻 

Edd 

Lancashire  , December 2021 

This recipe C Edd Mather 2021

 

E M U  Brewery Ltd 

Mounts Bay Road

Perth 

Western Australia

Photo of the Brewery : State Library of Western Australia Collections 

                                      PORTER

                                        Gyle No 4

                                   Thursday  17 Th  July 1913

                                           I B U : 36    A B V  5 . 5 %    

     Original Gravity: 1.050    Racking Gravity : 1.015   Final  Gravity : 1.012

   Recipe for  17 . 750 Wort Litres from MASH @ 1.040 ; 75 % Mash Efficiency 

                                        MALTS 

Warminster :         Maris Otter P . A                                                                

Barrett - Burston : Border Pale @ 3.5 ebc 

                                                      Each @  46 . 25 % = 1 . 450 Kg

Crafty Maltsters :  Pop`s Pale Ale

Joe White Malt   : Trad Ale Malt          

                                                       Each @  22 . 25 % = 0 . 695 Kg

Wheat Malt                                                    7 . 75 % = 0 . 235 Kg

Amber Malt                                                   7 . 75 % = 0 . 280 Kg

Brown Malt                                                   7 . 75 % = 0 . 275 Kg

Black Malt                                                     8 . 25 % = 0 . 290 Kg 

MASHING 

Use a Stout / Porter type brewing liquor , and THOROUGHLY pre warm the Mash Tun before Goods In , Ensuring that the Liquor is 1.5 " above the filter bed / plates .

 1 St   Mash Heat : 61 c @      0    +   30 Minutes =  8 . 305 L

 2 Nd Mash Heat : 66 c @ +  30 - + 120 Minutes =  0 . 840 L

 3 Rd Mash Heat : 69 c @ + 120 - + 150 Minutes = 0 . 840 L 

At Taps ( 150 Mins ) Slowly open the Mash Tun valve and return any Turbid 1 St runnings OVER the mash until clear & bright ; then cast to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper : 74 - 71 - 66 - 64 c = 19 . 350 Litres , then at a Gravity of 1.004 STOP TAPS and Collect Wort in the Copper , ADD Liquor to 1.039.75 ON 17.750 Wort Litres IN COPPER from Mash .

COLLECTION AFTER SUGARS ADDITION :

After adding the Sugar , bring to the boil , ADD liquor as required to 1.039.75 then CONDENSE TO 35 . 450 Litres AT 1.040 

SUGARS 

Take 18 . 750 Litres of Liquor and BRING TO THE BOIL for 5 - 10 Minutes , Once the volume is at 18 . 500 L , ADD  0 . 555 Kg OF WHITE CANE SUGAR and simmer  to a volume of 18 . 250 Litres  then ADD to the Main Copper with the MALT PORTION .

Caramel : Add to Copper at Let Off - 10 Minutes ON  28 . 960 Wort Litres @ 1.047.5  - 1.000.5 = 0 . 050 Kg

COPPER  

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 @ 1.040 then after a further 50 M , At  31 . 410 Wort Litres in Copper @ 1.044 , ADD the Second Charge ( Let Off - 70 Mins )

Boil for a further 58 Minutes then ADD the Copper Finings at Let Off - 12 M and the Caramel as above to 28 . 960 Wort Litres in Copper @ 1.047.5 then at Let Off ; 

STAND 1/2 Hour then COOL A S A P  to Pitching Heat .

              VOLUME TO Fermenting Vessel @  1.050 = 27 . 835 Litres 

HOPS 

           1 St  Charge  : 35 . 450 Wort Litres @ 1.040 

                                   Fuggles   @ 5.5 % a/a =  32 g for 12 IBU 

                                   Goldings @ 6.0 % a/a =  17 g for   8 IBU 

           2 Nd Charge    : 31 . 410 Wort Litres @ 1.044

                                       Fuggles   @ 5.5 % a/a  =  14 g for 8 IBU 

                                       Goldings @ 6.0 % a/a  =  13 g for 8 IBU 

YEAST

Pitch with  125 g Live Barm at 16.5 c

                              ATTENUATION

DAY  Hour  Heat  Gravity                    REMARKS

   1             P         16.5      1.050

   2             M       18          1.048

                  E        18.5       1.044

   3             M       19          1.039

                  E        19.5       1.036

                 E 10    20          1.032

   4             M       16          1.029

                  E        15          1.026

   5             M       15          1.026

                  E        15           1.026   Send to a MATURATION VESSEL and HOLD at between  12 - 14 c for 1 week ; release EXCESS C O 2 and re seal ; 

Then CELLAR at  c for x Months UNTIL at 1.016.5 , then gently allow to 14 c and fully vent at 1.015.25 ; Then send to a Racking Vessel : 26 . 500 BEER LITRES And ADD the PRIMINGS : @ 1.003.5 ( No 2 Invert ) = 0 . 295 Kg 

CHEERS ; 

                   A MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL 🍻

LINCOLNSHIRE BEERY HISTORY : PART 1

How Do All , 

Thanks to the nice folks at Cambridgeshire Archives ;

 A Big thanks Sue at the Reprograhics Bureau and the team @ Huntingdon Library who kindly took the time to take some snaps of the Brewing Book : 17 Th June 1889 - 12 Th December 1891 @ KHAC 2 / 2531 / 2 , Part of the Lowe Son & Cobbold collection I`m able to bring you a sample analysis of some of the beers in that brewing book , the other production record in that collection is ,

Lowe Son & Cobbold Brewing Book 1894 - 1904 @ KHAC 2 / 2531 / 3   . 

  

Sadly the Lowe Son & Cobbold records are the only Brewing Production Records in the county archives catalogue ; with NONE from a Cambridgeshire brewer or brewery .

If any Blog readers have any brewing records in their personal / company archives & collections, or are able to help with photos of records in publicly accessable collections , Please get in touch or leave a coment below . I`d love to hear from you .

To those currently operating brewers who might be able to assist , I would only ask for permission to publish an analysis table of Beer Types , Strengths Etc if the owner is unable to allow publication of Home Brew recipies .

Lowe Son & Cobbold 

The Brewery

Broad Street

Stamford 

Lincolnshire 

Advert from the Brewery History Society Website 

                         A Sampling of Some Beers 1889 - 1890 

Gyle No 20 : 

X  Wednesday 19 Th February 1889 

Original Gravity : 1.054 

Racking Gravity : 1.014

Final      Gravity : 1.011 

IBU @ 36   A B V : 4 . 9 %

 

Gyle No   6 : 

X X Thursday 18 Th July 1890 

Original Gravity : 1.065 

Racking Gravity : 1.015 

Final      Gravity : 1.012

I B U @ 28 A B V : 5 . 7 %

 

Gyle No 1 :  X X X X 

Original Gravity : 1.085 

Final      Gravity : 1.016  ( Estimated ) 

I B U @ 34  A B V : 7 . 3 %  

Cheers All , 

Edd

Lancashire , December 2021 

Label Photo , Ex BHS Website