NEWINGTON BREWERY : X ALE 1833

 How Do All ,

Here`s a recipe for an X Ale from the Newington Brewery of James Keir; established by the late 1820`s though sadly James Keir `s business was sequestered in January 1848 and the         brewery buildings were then converted into a distillery by Andrew Pearson who suffered the same fate as James Keir in 1850 ; with the building becoming the Glen Sciennes Distillery of Thomas Duncanson & Co between 1856 and 1859 .

This recipe is taken from the Newington Brewery Brewing Book 1833 - 1834 in the Scottish Brewing Archive, Glasgow University Special Collections & Archives                    Catalogue No : NB 6 / 1 / 1 / 1

This recipe C Edd Mather 2022 

              ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER

       RECIPE FOR 30 . 500 Wort Litres to Copper @ 1.062 ; 75 % Mash Efficiency 

Newington Brewery 

Edinburgh 

                                         X  ALE 

                                                    Brew No : 11 

                                          Thursday 7 Th November 1833 

            Original Gravity: 1.070.5  Racking Gravity : 1.015 Final Gravity : 1.013 

                                           I B U : 24         A B V : 6 . 4 %

MALTS 

Crisp Malt :                  Chevalier         3 . 550 Kg  

Crafty Maltsters : Scottish Annat         3 . 515 Kg

French & Jupps :      Amber Malt        1 . 400 Kg

MASHING .

A medium hard brewing liquor , With the liquor in the Mash Tun - 10 before Goods In ,

With the Liquor at least 1 . 5 - 1 . 75 " ABOVE the Plates / Filter Bed  .

               1  St  Mash Heat : 65 c        At        0 - + 120 Mins = 17 . 525 Litres

               2 Nd Mash Heat : 69 - 70 c At + 120 - + 180 Mins = 10 . 750 Litres

At Taps ( 180 Minutes ) Clear worts by return OVER the Mash until Clear & Bright ,

Then cast to the copper .

SPARGING & COLLECTION 

At Clear Wort to Copper + 10 Minutes , Sparge at 58 - 60 - 63 c = 38 . 0 Litres 

And at a Gravity of 1.006.5 , STOP TAPS and COLLECT WORT in the copper .

At Collection ; ADD Liquor to 1.061.75 then CONDENSE to 30.500 Wort L @ 1.062 .

COPPER 

A 1 1/2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 90 Minutes @ 1.062 

then at Let Off - 35 Minutes @ 1.066 , ADD the 2 Nd Hop Charge , 

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

THEN COOL A S A P to Pitching Heat .

HOPS 

1 St Hop Charge : 30 . 500 Wort Litres @ 1.062 

                              Goldings @ 5 % a/a = 23 g  10 IBU 

2 Nd Hop Charge  28 . 530 Wort Litres @ 1.066 

                               Goldings @ 6 % a/a = 26 g 14 IBU 

YEAST 

Pitch with LIVE BARM : 64 g Weight  of an EDINBURGH type strain @ 15 c

                                          26 . 500 Wort Litres @ 1.070.5 

                                         ATTENUATION 

Day    Hour   Heat    Gravity                      REMARKS 

  1         P         15      1.070.5

  2         M        16      1.068

             E         18      1.061

  3         M        19      1.053

             E         21      1.045

  4        M         21      1.038

            E          22      1.030     COOL 

  5        M         18      1.026

            E          16      1.024.5 

  6        M         14      1.024

            E          13      1.024       To Conditioning Vessel 

Mature in C V For X Weeks @ 12 - 13 c UNTIL at 1.015 .

AT 1.015 ; RACK TO DRAUGHT CONTAINER , AND FINE ON RACKING .

 Stand for 2 Days @ 14 - 18 c then CELLAR 8 WEEKS at 10 c .

STILLAGE : 1 Week at 10 - 12 c THEN VENT and allow 24 - 36 Hours for the beer 

to clear and condition before Q . C 

Cheers All and Happy Brewing 🍻

Edd 

FARMERS BREWERY CO : X X ALE 1905

 How Do All ,

 Here`s another ecxellent historic beer recipe from the notebook of John Binnie ;  

Deposited at the Scottish Brewing Archive at Glasgow University Special Collections & Archives , Cat No :  BH 6 / 1 / 1 / 1 1905 - 1906  

This time ; One that was noted in the Notebook as ,            

" Brewings for Farmers Brewery Co , Yorks " ; Yet after a fair bit of searching for other companies with this name , I  believe that the brewery is , the one listed as being in  Everton , Nottinghamshire , as the area is quite close to the Yorkshire county border .

Cheers All and Happy Brewing 

Edd 

This recipe C Edd Mather 2022

 

           Any and all commercial production rights reserved to the rights owner 

    This recipe for 30. 000 Wort Litres to Copper @ 1.040 ; 75 % Mash Efficiency 

Farmers Brewery Co Ltd 

Everton 

Nottinghamshire 

                                  X X 

                                                       Brew No : 83 

                                              Tuesday 11 Th July 1905

            Original Gravity: 1.051 Racking Gravity : 1.013 Final Gravity: 1.010 

                                                I B U : 24    A B V : 5 . 5 %  

MALT 

Crisp Malt 

Chevalier               1 . 590 Kg 

Simpson`s Malt 

Best Pale Ale         3 . 700 Kg

MASHING 

Use a Mild Ale / Soft brewing liquor and thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below ; ENSURING that the liquor is 1.5 " above the plates / filter bed .

                              MASH : 90 Minutes @ 66 c = 14 . 205 Litres 

AT 90 Minutes , slowly open the Mash Tun Valve and return any cloudy / turbid 1 st Runnings OVER THE MASH until Bright and Clear , Then cast to copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes  at 74 c = 28 . 120 Litres ,

Then at a Runnings Gravity of 1.004 STOP TAPS and Collect Worts in Copper .

AT COLLECTION : ADD Liquor to 1.039.75 and CONDENSE to 1.040 

ON 30 . 000  WORT LITRES IN COPPER .

SUGARS 

No 2 Invert Sugar ( To Copper )   1.005 = 0 . 440 Kg 

TO 27 . 400 Wort Litres @ 1.043

PRIMINGS : No 1 Invert Sugar @ 1.003 = To 25 . 000 beer Litres in Container 

                      0 . 235 Kg 

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off - 105 @ 1.040 ,

2 Nd Hop Charge @ Let Off - 70 @ 1.044 , then boil until Let Off - 35 Minutes .

AT Let Off - 40 Minutes , ADD LIQUOR (  4 . 665 L to 23 . 320 W/L @ 1.048 ) 

Then L = 27 . 985 @ 1.040 , ADD No 2 Invert Sugar and at Let Off - 35 Minutes ,

ADD 3 Rd Hop Charge .

AT Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 1/2 Hour , then COOL A S A P to Pitching Heat .

VOLUME TO F V @ 1.051 = 25 . 685 Wort Litres .

HOPS 

1 St Hop Charge to 30.000 Wort Litres @ 1.040 

                            Goldings @ 5 % a/a = 20 g

2 Nd Hop Charge to 27 . 000 Wort Litres @ 1.044 

                             Aramis @ 6 % a/a = 14 g

3 Rd Hop Charge to 27 . 400 Wort Litres @ 1.048

          Hallertau Tradition  @ 3 % a/a = 12 g 

RACKING HOPS : 2.5 g Goldings @ 6 % a/a to 25 . 000 Beer Litres in Container .

YEAST : Pitch With 100 g Weight of a Live Barm  @ 15 c

                                   ATTENUATION

DAY    Hour    Heat    Gravity                            REMARKS 

   1          P          15      1.051

   2         M         16       1.048

              E          19       1.042

   3         M         20       1.036    

              E          21.5    1.028

   4         M         19       1.022

              E          19       1.017

   5         M         18       1.013

              E          16       1.011.5

   6         M         14       1.010.5  

AT 1.010.25 ; SEND TO DRAUGHT CONTAINER = 25 Litres 

ON PRIMINGS AS ABOVE , AND Racking Hops .

STAND : 2 Days at 14 - 18 c THEN CELLAR : 3 Weeks @ 10 c, then FINE .

STILLAGE : 1 Week  @ 10c then VENT and allow 24 - 36 Hours for the beer

to Clear and , Condition before  Q . C . 

Cheers All and Happy Brewing 

Edd

HIGGINS & SONS : PORTER 1889

How Do All ,

Here`s another excellent recipe from Higgins & Sons of  the Castle Brewery , Bedford ;     This time it`s the turn of their Porter , Parti - Gyled with it`s Big Brother , Stout in the brewing records I`ve seen so far ; Taken from Higgins & Son , Brewing Book 1889 - 1904  @ GK/ B2 / 1 , part of the deposits at Bedfordshire Archives .

This recipe C Edd Mather 2022 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER 

                            RECIPE FOR 20 . 0 Wort Litres to Copper @ 1.055 

Higgins & Sons 

Castle Brewery 

Castle Lane 

Bedford 

Bedfordshire 

Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk

                                            PORTER

                                                          Gyle No : 98

                                           Thursday  19 Th December 1889 

              Original Gravity : 1.057.5 Racking Gravity : 1.016 Final Gravity : 1.013 

MALT

Crisp Malt 

Chevalier                       4 . 140 Kg 

Simpson`s Malt 

Imperial Malt                 0 . 550 Kg

French & Jupps 

Black Malt                     0 . 345 Kg 

MASHING 

Liquor : Use a Stout brewing liquor , and Thoroughly Pre Warm the Mash Tun to 90 c

- 10 Minutes before Goods In as Below 

                     1 St   Mash  Heat  : 66 c AT      0  - +   90 Minutes = 13 . 520 L

                     2 Nd Mash Heat   : 69 c AT  +90  - + 120 Minutes =   5 . 415 L 

At 120 Minutes / Taps ; Slowly open the Mash Tun Valve and return any Turbid 1 Sts 

OVER THE MASH , Until Consistently Clear & Bright , Then Cast to Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 72 - 68 - 66 c = 22 . 700 Litres 

AT a Gravity of 1.006 , STOP TAPS and Collect Worts in Copper .

AT COLLECTION : ADD Liquor to 1.054.75 , THEN CONDENSE to 1.055 Gravity 

ON 20 . 000 WORT LITRES IN COPPER .

SUGARS  

Add the Sugars @ 5 Mins interval from Let Off - 45 Mins , AFTER L/Back +

White Cane Sugar         @ 1 . 007 = 0 . 522  Kg 

Demerara Cane Sugar   @ 1 . 008 = 0 . 598 Kg 

COPPER 

A 1 3/4 Hour Boil ON HOPS .

1 St Charge at Let Off - 105 Minutes @ 1.055 , then at Let Off - 48 Minutes , 

The Gravity should be at 1.061 , ADD 10 . 785 Litres of BREWING LIQUOR and then 

ADD SUGARS AS ABOVE ; At Let Off - 30 Minutes , Gravity @ 1.053.25 ON 28 . 465 Wort Litres in Copper , ADD the 2 Nd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings and at Let Off , Stand 3/4 Hour before Cooling A S A P to Pitching Heat .

HOPS

1   St Hop Charge : 20 . 000 Wort Litres @ 1.055 

                                Keyworth Mid Season @ 6.5 % a/a = 11 g

2 Nd Hop Charge : 28 . 465 Wort Litres @ 1.053.25 

                                Goldings @ 6 % a/a = 48 g 

YEAST : Pitch with 124 g LIVE BARM @ 15 c : 

Reccomendation : Whitbread T II Type Yeast Strain 

                                             ATTENUATION

DAY     HOUR    HEAT    GRAVITY                  REMARKS 

  1             P           15          1.057.5 

   2            M          16.5        1.055

                  E          19           1.050

   3            M          19           1.044

                 E           19           1.040

   4            M          19           1.036 

                 E           20           1.030  

   5            M          19           1.025

                 E           20           1.020    COOL TO 15 c 

   6            M          17           1.017

                 E           15           1.016.5

   7            M          15           1.016

                 E           15           1.016    RACK to Container .

STAND : 2 Days at 15 - 18 c THEN release ECXESS C O2 then RE SEAL 

CELLAR : 4 WEEKS MINIMUM @ 8 - 10 c .

STILLAGE : After the Maturation Period , ADD BARREL FININGS and Sitillage 

at  10 - 12 c For 1 Week then VENT FULLY ; Allow 24 - 36 Hours for the beer to clear and condition , Then  Q. C .

Cheers All and Happy Brewing 

Edd 

FARMERS BREWERY CO LTD : X ALE 1905

 How Do All ,

 Here`s another historic beer recipe from the notebook of John Binnie                                      @ BH 6 / 1 / 1 / 1 1905 - 1906  This time ; One that was noted in the Notebook as ,            " Brewings for Farmers Brewery Co , Yorks " , Yet after a fair bit of searching for other companies with this name , I  believe that the brewery is , the one listed as being in  Everton , Nottinghamshire as the area is , quite close to the Yorkshire county border .

Cheers All and Happy Brewing 

Edd 

This recipe C Edd Mather 2022

 

           Any and all commercial production rights reserved to the rights owner 

Farmers Brewery Co Ltd 

Everton 

Nottinghamshire 

                                          X  ALE 

                                            Wednesday 12 Th July 1905

                                                      Brew No : 3

             Original Gravity: 1.043 Racking Gravity : 1.013 Final Gravity: 1.010 

                                             I B U  : 18  A B V : 4 . 5 % 

MALT 

Crisp Malt 

Chevalier             1 . 550 Kg 

Crafty Maltsters 

Pop`s Pale Ale     3 . 600 Kg 

Alternatives :

 MCI Irish Ale Malt / Barrett - Burston Vic Ale 

MASHING 

Liquor : Mild Ale , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins 

before Goods In as Below , Ensuring that the Liquor is 1.5 " above the Plates / Filter Bed .

           Mash Heat & Ratio : 66 c 0 - + 120 Minutes = 13 . 830 L 

At Taps ( + 120 Minutes ) , slowly open the mash tun valve and Return any Turbid /

Cloudy 1 St Runnings OVER THE MASH until Clear & Bright , Then Cast to Copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort + 10 Minutes @ 76 - 72 - 68 c = 33 . 475 Litres , and at a Gravity 

of 1.003.5 STOP TAPS and Collect Worts in Copper .

At Collection , ADD LIQUOR to bring the gravity to 1.031.75 then CONDENSE 

to 36 . 500 Wort Litres @ 1.032 .

COPPER 

A 2 1/4 Hour Boil ON HOPS ; 1 St Charge @ 1.032 , then at Let Off - 90 Mins 

at 1.036 , ADD the 2 Nd Hops and at Let Off - 35 , the Gravity should be at 1.040 , 

ADD the 3 Rd Hops , then at Let Off ; 

STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS 

1  St  Charge : 36 . 500 Wort Litres @ 1.032 

                        Hallertau Heresbrucker  @ 3     % a/a = 11 g 

2  Nd Charge : 31 . 935 Wort Litres @ 1.036 

                        Fuggles                           @ 5 . 5 % a/a = 15 g

3  Rd Charge : 28 . 465 Wort Litres @ 1.040 

                        Aramis                             @ 6.5 % a/a = 12 g 

YEAST : Pitch with 68 g weight of LIVE BARM  @ 16 c  TO 26 . 330 Wort Litres 

                                         ATTENUATION 

Day     Hour   Heat    Gravity                           REMARKS 

   1          P       16        1.043

   2          M      17        1.040

               E       19        1.036

   3          M      19        1.031

               E       20        1.024

   4          M      18        1.019

               E       16        1.015

   5          M      16        1.013

               E       15        1.013  

   6          M      14        1.013   Rack and Fine to Draught Container

STAND at 16 - 18 c 2 Days , then CELLAR @ 10 c 2 Weeks , Then Stillage .

STILLAGE : 1 WEEK at 10 -12 c then FULLY VENT and allow 24 - 36 Hours 

for the Beer to clear and condition before Q . C 

Cheers All and Happy Brewing 

Edd 

HIGGINS & SONS : LIGHT PALE ALE 1889

How Do All ,

Here`s a tasty quick maturation period Pale Ale recipe from Bedford for you all to try ; 

Taken from the Higgins & Son , Brewing Book 1889 - 1904 @ GK/ B2 / 1  ;             deposited in the collections of the helpfull folks at Bedfordshire Archives .

I hope that you all enjoy the recipe ; Please get in touch if you`d like me to feature a brewery from near you : 

( ** Where the records are available / still exist and I`m able to get photos of them ! ) 

Cheers All and Happy Brewing ,

Edd 

This recipe C Edd Mather 2022 

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER

       RECIPE FOR 26 . 500 Wort Litres in Copper @ 1.038 ; 75 % Mash Efficiency 

Higgins & Sons 

Castle Brewery

Castle Lane 

Bedford

Bedfordshire 

Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk

                                            Light  Pale  Ale 

                                       Tuesday  31 St  December 1889 

              Original Gravity : 1.049  Racking Gravity : 1.010  Final Gravity : 1.007 

                                        I  B  U  : 44   A  B  V  : 5 % 

MALT 

Crisp Malt 

Chevalier                       2 . 225 Kg

Crafty Maltsters 

Scottish Annat                1 . 100 Kg

Simpson`s Malt 

Best Pale Ale Malt         1 . 110 Kg 

MASHING 

A Pale Ale type brewing liquor , and Thoroughly Pre Warm the Mash Tun ,

@  90 c - 10 Mins before Goods In as below , ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .

   1  St Mash Heat :  66 c AT 0 - + 120            = 12 . 710 L

  2 Nd Mash Heat :  68 c At        + 120 + 150 =   6 . 0 L 

AT Taps / + 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid /

Cloudy 1 St Runnings OVER THE MASH until Consistently Clear & Bright , 

THEN send to the Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes at 72 - 68 - 66 c = 26 . 0 L ;

At a gravity of  1.004 , STOP TAPS / CLOSE OFF MASH TUN VALVE ;

Collect Wort in Copper ; ADDING Liquor to 1.037.75 , 

                THEN CONDENSE TO 26 . 500 Wort Litres in Copper @ 1.038 .

 

SUGARS 

No 1 Invert            1.004       =  ADD 0 . 362 Kg 

Invert Glucose       1.006.25  = ADD 0 . 612 Kg 

COPPER 

A 1 1/5 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Minutes @ 1.038 ;

 2 Nd Hop Charge @ Let Off - 70 Minutes @ 1.041 , then at Let Off - 40 / 35 Mins ;

The Gravity should be at 1.045 ON 22 . 025 Wort Litres in Copper ;

ADD 6 . 705 Litres of LIQUOR, reducing the gravity to 1.034.5 ;

 and then at Let Off - 35 ADD No 1 Invert ,  Let Off - 32 Minutes , 

ADD the Glucose Syrup , at Let Off - 30 - 25 Minutes , ADD the 3 Rd Hop Charge ; 

Then at L/ Off - 12 Minutes  , ADD the Copper Finings then at  Let Off = ( + 90 Minutes ) , STAND 1/2 Hour , THEN COOL A S A P To Pitching Heat .

HOPS 

1 St  Hop Charge : 26 . 50 Wort Litres @ 1.038

                              Goldings @ 6   %                 13 g

                              Aramis    @ 6.5 %                  9 g

2 Nd Hop Charge  : 24 . 405 Wort Litres @ 1.041 

                              Goldings @ 6      %   10 g

                              Aramis    @ 6 .5  %     8 g

3 Rd Hop Charge : 28 . 730 Wort Litres @ 1.045 

         Keyworth Mid Season @ 6.5 %     17 g

         Goldings                       @ 6   %       4 g  

Racking Hops FOR 25 . 5 Litres of Beer to Container 

          GOLDINGS @ 3 - 5 g ( MAX ) 

YEAST :

         72 g WEIGHT OF YEAST ( Live Barm ) to 26 . 175 Wort L @ 1.049 AT 14 c 

                      Suggested Strain Types : WhiteLabs : WLP 017 

                                                              Wyeast : Whitbread Ale 1099 

                                    ATTENUATION

DAY     Hour     Heat     Gravity                            REAMRKS 

   1           P          14         1.049 

   2          M          16        1.047

               E           18        1.043

   3          M          19        1.038

               E           19        1.034

   4          M          20        1.028

               E           20        1.022

   5          M          17        1.018

               E           16        1.016 

   6          M          15        1.014.5

               E           15        1.014

   7        NOON     14       1.013 

AT 1.013 Rack ON HOPS and FINE ; Stand at  16 - 18 c 48 Hrs then Cellar .

CELLAR : 10 c FOR 3 Weeks then STILLAGE VESSEL @ 10 c FOR 1 WEEK .

After the vessel has been stillaged for 1 Week , VENT and allow the beer 24 - 36 Hours to clear and condition before Q . C .

Cheers All 

Edd 

WILLIAM YOUNGER & Co LTD : PALE ALE ( X P ) 1879

How Do All ;

Here`s a ` Running ` Pale Ale from the noted Edinburgh firm of Wm Younger & Co Ltd ;  This recipe is from their Holyrood Brewery , Which was built on the site of  the brewery of Alexander Berwick & Co , after Andrew Smith and William Younger IV  bought the brewery in 1858 .                                                                                                                    

This recipe is drawn from Holyrood Brewery Brewing Book October 1879 - March 1882 @ WY 6 / 1 / 3 / 9 , from the Internationally important Scottish Brewing Archive , located at  Glasgow University Archives & Special Collections & Archives on Thurso St , Glasgow  .

I hope that you all enjoy the recipe , 

Cheers and Happy Brewing 

Edd 

This recipe C Edd Mather 2022 

              ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ;                               Scottish & Newcastle Breweries Plc  ( and their Successors in Title )  

 RECIPE FOR 29 WORT LITRES TO COPPER @ 1.046 ; 75 % MASH EFFICIENCY 

William Younger & Co Ltd

Holyrood Brewery

Edinburgh 

Picture of the Brewery From : http://breweryhistory.com/wiki/index

                                                      PALE  ALE 

                                           ( X . P ) 

                                          Monday 20 Th October 1879 

             Original Gravity : 1.051 Racking Gravity : 1.013 Final Gravity : 1.010 

                                          I B U :  36     A B V : 4 . 7 % 

MALTS 

Crisp Malt 

Chevalier                2 . 815 Kg

Crafty Maltsters 

Scottish Annat        3 . 050 Kg 

MASHING 

Liquor : A lightly Burtonised brewing liquor , and Thoroughly Pre Warm the Mash Tun 

to 90 c ; - 10 Minutes before Goods In as Below ,

 ENSURING that the liquor is 1.5 " ABOVE the Plates / Filter Bed .

                     1   St Mash Heat : 64 c At        0   + 120 Minutes = 15 . 750 L

                     2  Nd Mash Heat : 68 c At +120 - + 150 Minutes =  7 . 715 L

At Taps ( 150 Minutes ) , SLOWLY open the mash tun valve and return over the mash any CLOUDY / TURBID 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT ,

ONLY THEN TO COPPER .

SPARGING & COLLECTION

Sparge at 74 c AT Clear Wort to Copper + 10 Minutes = 26 . 400 Litres ; 

AT a gravity of 1.005 , STOP TAPS / Close OFF M/T Valve and COLLECT WORT .

 ADD LIQUOR to 1.045.75 then CONDENSE TO 29.000 Wort Litres @ 1.046.

COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 Mins @ 1.046 ;

2 Nd Charge at Let Off - 90 Minutes @ 1.050 ; 

At Let Off - 35 Mins , the gravity should be at 1.053 on 24 . 885 Wort Litres ,

 ADD LIQUOR  ( + 3 . 180 L ) TO ADJUST THE GRAVITY TO 1.047 ,

Then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings and at Let Off ,

STAND THE COPPER 1/2 Hour , Then cool A S A P to Pitching heat .

HOPS 

1  St Hop Charge : 29 . 000 Wort Litres @ 1.046 

                              Goldings @ 6 % a/a = 8 g

2 Nd Hop Charge : Cluster @ 6.5 % a/a = 14 g

                             Goldings @ 6   % a/a = 30 g

3 Rd Hop Charge : Spalt      @ 3  % a/a =   6 g

( If Spalt not available , Replace with any European NOBLE HOP @ ( 3 % a/a  ) 

RACKING HOPS : To 25 . 000 Litres of Beer in Container = 3 - 4 g MAX Goldings .

YEAST 

Pitch with 60 g WEIGHT Of a LIVE BARM @ 15 . 5 c To 25 . 675 Wort Litres @ 1.051 

Strain  Reccomendations :

 WhiteLabs  : Edinburgh WLP 028

  Wyeast       : Scottish Ale No 1728 

                                           ATTENUATION 

DAY   Hour    Heat    Gravity                               REMARKS

   1         P        15.5     1.051 

   2        M        16.5     1.047

             E         18.5     1.041

   3        M        20.5     1.037  

             E         21        1.031

   4        M        20.5     1.024 

             E         18.5     1.018

   5        M        16        1.013   

             E         14.5     1.013

   6        M        14.5     1.013

             E         13.25   1.013     RACK TO CONTAINER ON HOPS 

Stand @ 13 - 16 c for 2 Days , then RELEASE EXCESS C O2 and RE SEAL .

CELLAR : 5 WEEKS @ 10 C then ADD FININGS and Roll Well .

STILLAGE : 1 Week at 10 -12 c THEN VENT ; Allow 24 Hours - 36 for the beer to Clear and Condition , then Q . C .

Cheers All 

Edd 

Lancashire 

February 2022 

WELLS & WINCH : BROWN ALE 1906

 How Do All , 

Here`s a tasty Brown Ale recipe from Bedfordshire for you all to try out ;                                   This beer is taken from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 ;                   deposited with the helpful team at Bedfordshire Archives                                       

                        https:/bedsarchives.bedford.gov.uk/Archives-Service    

Without further procrastination , here`s the recipe ! 

This recipe C Edd Mather 2022 

  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE KING  PLC  

Wells & Winch Ltd 

The Brewery

High St 

Biggleswade 

Bedfordshire 

Label photo courtesy of Peter Dickinson 

                                                       BROWN  ALE 

                                                        August  1906

             Original Gravity: 1.051.5  Bottling Gravity: 1.012.75 Final Gravity : 1.010 

                                                I B U : 22     A B V : 4 . 75 % 

             Recipe for 30 . 5 Wort Litres in Copper @ 1.040 ; 75 % Mash Efficiency 

MALT 

Warminster Maltings 

Vienna Malt                   1 . 835 Kg

Crisp Malt 

Chevalier P . A               1 . 880 Kg

Crafty Maltsters 

Pop`s Pale Ale               1 . 775 Kg 

MASHING 

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

- 10 Minutes before Goods In as below ;

                      1 St   Mash Heat : 66 c At      0 - + 90 Minutes  : 15.730 L

                      2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes :  5.905 L 

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

Cloudy 1 St Runnings OVER THE MASH , until Clear & Bright , 

THEN Cast to the Copper .

S[PARGING & COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes ; AT  74 - 71 - 68 c = 27 . 500 Litres .

At a Gravity of 1.004 STOP TAPS and Collect Worts in Copper ; 

ADD LIQUOR to 1.039.75 then CONDENSE to  30 . 500 WORT L @ 1.040 . 

SUGARS 

No 3 Invert @ 1.005.25 = 0 . 458 Kg to 27 . 805 Wort Litres @ 1.043 

COPPER 

A 2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.040 , AT L/Off - 90 

at a Gravity of 1.045 add the 2 Nd Hop Charge .

AT Let Off - 35 Minutes , the Gravity should be at 1.048 on 24.905 W/L , ADD 

2 . 900 Litres OF LIQUOR , Reducing the Gravity to 1.043 , THEN + SUGARS .

AT Let Off - 30 Minutes , ADD 3 Rd Hops and at Let Off - 12 Mins , 

ADD the Copper Finings ; Then AT LET OFF , STAND 1/2 Hr then COOL A S A P .

HOPS 

1 St Hop Charge @ 30 . 500 Wort Litres @ 1.040 

      Fuggles  @ 5    % a/a = 11 g 

     Goldings @ 4.5 % a/a = 11 g 

2 Nd Hop Charge @ 26 . 685 Wort Litres @ 1.045 

       Fuggles @ 5    % a/a = 8 g 

     Goldings @ 4.5 % a/a = 7 g 

3 Rd  Hop Charge @ 27 . 805 Wort Litres @ 1.048.25

                    Fuggles @ 5.5 % a/a = 5 g

Eask Kent Goldings  @ 6.5 % a/a = 3 g 

YEAST : 52 g LIVE BARM @ 16 c 

                                                ATTENUATION 

DAY   HOUR   HEAT   GRAVITY                     REMARKS

   1          P          16           1.051.5

   2        M          16            1.048

             E           17            1.044 

   3        M          19            1.040

             E           19            1.035

  4         M          20            1.029

             E           21            1.023       Cool 

  5         M          14            1.019

             E           14            1.018

  6         NOON   14           1.018     Send to the Conditioning Vessel ;

Then STAND @ 14 - 16 c for 2 Days ; CELLAR @ 10 c FOR X Time ,

Or until the Gravity has reached 1.014.5 , THEN STILLAGE the Vessel at 12 c 

ALLOW 1 Week , Then VENT FULLY and allow to 14 - 15 c ,

BOTLE CLEAR & BRIGHT @ 1.012.75 @ 14 - 15 c 

STAND @ 14 - 18 c 2 DAYS ; THEN CELLAR @ 10 c 2 Months;  then Stand at 10 - 12 c for 1 Week then Q . C .

Cheers All and Happy Brewing 

Edd