J & R TENNENT : PALE ONE GUINEA ALE 1830

 How Do All ,

Here`s a special recipe to mark the start of The Six Nations 2023 Chapionship ; 

It`s from the noted Glasgow brewery of J & R Tennent from the earliest surviving brewing book ,

The 1830 - 1831 Brewing Book @ T 6/1/1/1 Part of the Tennent`s Collection which is it`self part of the Internationally important Scottish Breing Archive , Cared for by the good folks at The University of Glasgow Special Collections & Archives .

With thanks to the team at Wellpark for supplying the image of the brewery and fellow members of the Scottish Brewing Archive Association for their assistance with my Scottish Beer & Brewing research , 

Here`s today`s cerevesian offering .

This recipe C Edd Mather 2023

                   ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          J & R Tennent & Co and their successors in title 

               This recipe for 30.000 Wort Litres to Copper @ 1.041 , 75 % Mash Efficiency Assumed 

J & R Tennent 

Wellpark Brewery

Glasgow 

Scotland 

                                                 

                                                        PALE ONE GUINEA  ALE 

                                                  Tuesday 30 Th March 1830

                     Original Gravity: 1.064 Racking Gravity: 1.011 Final Gravity: 1.008 

                                                         26 I B U             6.75 % A B V 

                                                                 MALT

                                                     Scottish Annat : 100 % = 5.380 Kg 

                                     MASHING , SPARGING & COLLECTION 

Use a SOFT Liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins before Mashing In ,

                                    ENSURING that the Liquor is 1.5 " ABOVE the Plates 

                                     1 St  Mash Heat : 64 c At 0 - + 30 Mins                     = 13.000 Litres

                                     2 Nd Mash Heat : 66 c At      + 30 Mins - + 120 Mins = 5.785 Litres 

                                     3 Rd Mash Heat : 68 c At    + 120 Mins - + 150 Mins = 5.785 Litres

At 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 allow to the Copper .

SPARGING : Sparge at 72 c At Clear Wort to the Copper + 10 - 15 Minutes = 20.800 Litres ;

At a Gravity of 1.004.5 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT Wort in Copper .

COLLECTION : At Collection , ADD Liquor to the Copper ; Reducing the Gravity to 1.040.75 ,

Then CONDENSE TO 1.041 ON 30.000 Wort Litres IN COPPER .

NB : As the Wort is Condensing to 1.041 , Take care to remove any scum or detritus floating on the Wort surface , BEFORE STARTING THE BOIL CLOCK ( 195 Minute Boil ) .

                                                                     COPPER  

  A 3 1/4 HOUR BOIL ON HOPS ; 1 St Hop Charge @ Let Off - 195 , at Let Off - 60 Mins ,

ADD the 2 Nd Hop Charge then at Let Off -12 Minutes , ADD the Copper Finings then at Let Off ;

           STAND COPPER 1/2 HOUR BEFORE COOLING TO PITCHING HEAT A S A P  

                                                                       HOPS

                                  1  St Hop Charge : To 30.000 Wort Litres @ 1.041  

                                                 10 IBU Goldings @ 6 % a/a = 16 g

                                       2 Nd Hop Charge : To 17.925 Wort Litres @ 1.057.5 

                                                  16 IBU Goldings @ 6 % a/a = 17 g 

                                                                     YEAST  

               Pitch with 84 g Weight of a LIVE YEAST @ 15 c to 15.900 Wort Litres @ 1.064 

                                                       ATTENUATION 

DAY  Hour  Heat  Gravity                          REMARKS 

    1        P      15     1.064

    2      M      16.5   1.061

             E      17.5   1.056 

    3      M      19      1.049

             E      19.5   1.042

    4      M      21      1.034

      DROP TO 2 Nd F V = 15.300 Wort Litres in vessel .

             E      18.5   1.026

             E      16.5   1.022

    5       M     16.5   1.017

             E      16.5   1.014.5

    6       E      14      1.012

    7       E      13      1.011

    8       E      13      1.011    Rack to DRAUGHT VESSEL 

STAND : 1 WEEK @ 12 - 13 c 

CELLAR : 5 - 6 Months @ 6 - 8 c then ADD Barrel Finings and Roll Well .

STILLAGE : 2 Weeks @ 10 c THEN FULLY VENT and allow 18 - 24 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd   

ROBINSON & TEBBUTT : J B A

 How Do All ,

Here`s a rare recipe from a Cambridge brewery for you all to try out ; from the Granta Brewery in Newnhan which H H Tebbutt was a partner in along with another Ex Star Brewery brewer , 

F K Robinson from Mid - Late 1889 until the partnership was dissolved on the 23 Rd February 1897 .

 H H Tebbutt was to progress to a partnership with H B Bailey , son of Frederick Bailey at ,

The Panton Brewery , Panton St ; Cambridge in the same year , the brewery was founded in 1869 by Charles Lloyd Davis and in 1887 B W Beales was the owner until the brewery was bought by H B Bailey & H H Tebbutt in 1897 .

The Panton Brewery continued under " B & T "`s  stewardship until it`s purchase , along with 48 Pubs in 1925 by Greene , King & Sons Ltd and continued brewing until the 1950`s .

This recipe C Edd Mather 2023 

     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THEIR OWNER

Robinson & Tebbutt 

Granta Brewery

Newnham

Cambridge 

                                                                  J  B  A 

                                           Wednesday 4 Th September 1895

                                                        Gyle No : 118 

                      Original Gravity : 1.066 Racking Gravity : 1.015 Final Gravity : 1.012 

                                                I B U : 46                   A B V : 6.75 % 

                                                        MALTS  &  ADJUNCTS   

Warminster Malt :

                             Plumage Archer             26.75 % = 1.965 Kg

Crisp Malt :

                             Chevalier                        26.75 % = 1.965 Kg 

Simpsons Malt :

                             Best Pale Ale @ 4.5 ebc 26.75 % = 1.960 Kg 

                             FLAKED RICE              19.75 % = 1.385 Kg

                          +++ OAT HULLS                 5     % = 0.370 Kg

                                           MASHING , SPARGING & COLLECTION 

     Use a Pale Ale liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 BEFORE Goods In ,

                                   ENSURING that the Liquor is at least 1.5 " ABOVE the Plates .

                             1 St   Mash Heat : 63.5 c       @         0 - + 135 Minutes = 18.275 Litres 

                             2 Nd Mash Heat : 66.5 - 57 c @ + 135 - + 195 Minutes =   7.340 Litres

 At + 190 Minutes , slowly open the Mash Tun Valve and return any turbid / cloudy 1 St Runnings OVER THE MASH Until BRIGHT & CLEAR then ONLY , ALLOW to the Copper .

SPARGE : At Clear Wort to the Copper + 10 - 15 Minutes , @ 76 c = 36.315 Litres UNTIL 1.006 ;

THEN STOP TAPS AND COLLECT WORT IN COPPER .

COLLECTION : At Collection , ADD Liquor to the Copper , reducing the Gravity to 1.055.75 ,

               THEN CONDENSE to a Gravity of 1.056 ON 29.750 Wort Litres in the Copper . 

                                                                   COPPER 

A 2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 120 , then at Let Off - 90 Minutes ,

ADD the 2 Nd Hop Charge then at Let Off - 63 Minutes , ON 26.725 Wort Litres in Copper 

AT 1.062 , ADD 1.480 Litres of Liquor , reducing the Gravity to 1.058.75 , THEN @ Let Off - 60

Minutes , ADD the 3 Rd Hop Charge . AT Let Off - 12 Minutes , ADD the 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 : TO 29.750 Wort Litres @ 1.056   

                                                   16 IBU Goldings @ 6 % a/a = 28 g 

                              

                                      2 Nd Hop Charge : TO 28.155 Wort Litres @ 1.059 

                                                   24 IBU Goldings @ 6 % a/a = 41 g 

                                      3 Rd Hop Charge : TO 26.415 Wort Litres @ 1.066 

                         3 IBU Goldings @ 6 % = 6 g , 3 IBU Fuggles @ 5.5 % a/a = 6.5 g

                                                                     YEAST

                                          Pitch with 68 g Weight of a LIVE YEAST @ 14 c 

                                                             ATTENUATION

DAY   Hour   Heat  Gravity                   REMARKS 

    1          P         14       1.066

    2          M        16.5    1.063

                E         16.5    1.058

    3          M        16.5    1.052

                E         17.5    1.046 

    4          M        19.5    1.039

                E         21       1.035

    5          M        22       1.031

                E         16       1.026.5   DROP TO  CLEARING VESSEL and COOL TO 13 c 

    6          M        13       1.016.5

                E         13       1.016 

    7          M        13       1.015      

                E         13       1.015       Rack to DRAUGHT Vessel .

STAND : 1 WEEK @ 10 c then COOL TO 6 c 

CELLAR : 6 WEEKS @ 6 - 8 c then ADD FININGS and ROLL WELL .

STILLAGE : 2 Weeks  @ 10 c THEN FULLY VENT and allow + 12 - 18 Hours BEFORE Q.C 

Cheers All and Happy Brewing ,

Edd  

KIRBY , WRIGHT & CO : Y X X 1865

 How Do All , 

Here`s a slight oddity from the earliest known commercial brewing record in a Public Archive from a Sheffield Brewery the Brewing Book of Kirby , Wright & Co @ SHW 6/1/2/1 ; 

Deposited with the team at Sheffield City Archives on Shoreham St .

The brewing book of Kirby , Wright and Co does contain various details such as Malts & Hops used and Gravities , sadly it  doesn`t record brewlengths and only rarely does it record the initial liquor heat. 
a similar situation exists with the attenuation and yeast use records , though these are , sadly absent .
The records at the end of the book are from the time immediately before Septimus Ward`s purchase of the brewery outright in 1871 ; Happily these records do include ( occasionally ) some mashing and other details which have allowed me to extrapolate the brewlength yields and collection gravities used in the Kirby , Wright & Co beers .
  The Sheaf Island Brewery was established in 1837 by William Roper & John Kirby , with             George Wright joining the business in 1861 in turn they were joined by Septimus Ward in 1868  
who bought the business in 1871 . In 1876 , the entire concern removed  to the Soho Brewery
 of Bradley & Co , shortly after it`s purchase in 1876,  which was then promptly  re named 
" The Sheaf Brewery " , continuing to brew until 1999  when it regrettably ceased brewing  . 
If you know of any Brewing Records from Sheffield  or other Yorkshire breweries in private collections; I would really appreciate access to any surviving records Pre 1955 .

Where access is possible or , if you`re able to assist with my research in other areas of the UK ,      please leave a comment below or a message through the blog contact form , 

I`ll respond as soon as possible .

This recipe C Edd Mather 2023

Kirby , Wright & Co 

Sheaf Island Brewery

Effingham Street 

Sheffield

                                                Y XX

                                                        11 Th June 1865 

            Original Gravity : 1.077.75 Bottling Gravity : 1.012.75 Final Gravity : 1.010 

                                                I B U : 34              7.8 % A B V 

                                                                 MALTS 

Crisp Malt 

                   Hana Malt                     30 % = 2.190 Kg

                   Hana Vienna                 35 % = 2.550 Kg

                   Chevalier                       35 % = 2.550 Kg

                                             MASHING , SPARGING & COLLECTION   

    Use a West Pennine liquor profile / SOFT Liquor and thoroughly Pre Warm the Mash Tun to 90 c

- 10 Minutes BEFORE Mashing In , Ensuring the Liquor is at least 1.5 " ABOVE the Plates .

                                  1 St  Mash Heat : 66 c At    0      - +   90 Mins = 17.605 Litres 

                                  2 Nd Mash Heat : 67 c At +   90 - + 120 Mins =   4.270 Litres 

                                  3 Rd Mash Heat : 68 c At + 120 - + 150 Mins = 14.500 Litres 

AT 150 Mins , slowly open the Mash Tun Valve and Return OVER the Mash any turbid / Cloudy 

1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN ALLOW TO COPPER .

      SPARGING : At Clear Wort to Copper + 10 - 15 Minutes @ 74 - 70 - 68 c = 21.900 Litres

At a Gravity of 1.005.5 , STOP TAPS and Collect the Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.054.75 ;

ON X Wort Litres , THEN CONDENSE to 1.055 ON 30.000 Wort Litres IN COPPER .

As the Wort is condensing , remove any scum / detritus floating on the surface BEFORE starting the Boil Clock @ 30.000 Wort Litres in Copper @ 1.055 .

                                                                     COPPER    

A 2 1/2 Hour boil ON HOPS , 1 St Charge @ Let Off - 150 , then at Let Off - 40, ADD the 2 Nd Hops.

At Let Off - 12 Minutes , ADD the 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 : To 30.000 Wort Litres @ 1.055 

                                                  28 IBU Goldings @ 6 % a/a  = 50 g 

                                     2 Nd Hop Charge : To 19.910 Wort Litres @ 1.073.5 

                                                     3 IBU Goldings @ 6    % a/a =   6 g 

                                                     3 IBU Saazer     @ 3.5 % a/a = 11 g  

                                                                          YEAST 

                  Pitch with a Yorkshire Type Yeast Strain : 112 g Weight of a LIVE YEAST @ 16 c 

                                                    TO 18.755 Wort Litres @ 1.077.75

 

                                                                  ATTENUATION

DAY   Hour   Heat   Gravity                            REMARKS 

   1           P         16      1.077.75

   2           M        17.5   1.074

                E         18      1.066 

   3           M        19      1.060

                E         19.5   1.053

   4           M        20      1.045 

                E         21      1.038

   5           M        20      1.032

                E         20      1.026    CLEAR to 2 Nd F V & COOL

   6           M        18      1.022    18.350 Wort Litres IN VESSEL  

                E         13      1.020

   7           M        12      1.020   SEND TO Conditioning Vessel @ 10 - 12 c 

                                                  18.000 BEER LITRES TO C . V 

STAND : 2 Weeks @ 10 - 13 c 

CELLAR : @ 6 - 8 c UNTIL @ 1.014.5 , THEN STILLAGE VESSEL and allow to 12 c 

                   FULLY  VENT C.V @ 1.013.5 and allow to 15 c TOP HEAT .

BOTTLE CLEAR & BRIGHT : At 1.012.75 - 1.012.5 @ 13 - 15 c  

STAND : 1 WEEK 10 - 13 c 

CELLAR : 2 Months @ 10 c THEN Q . C 

Cheers All and Happy Brewing ,

Edd 

E M U : SPECIAL SHOW X X X 1913

How Do All ,

A Happy Australia Day to any Aussie blog readers , and 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 deposited ;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 Australian brewing records , please get in touch ; I`d love to hear from you ,

This recipe C Edd Mather 2023

               THIS RECIPE FOR 29.750 Wort Litres from Mash Tun @ 1.015 , 75 % Efficiency  

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                             EMU Brewery Ltd and their successors in title 

E M U  Brewery Ltd 

Mounts Bay Road

Perth 

Western Australia

Photo of the Brewery from The State Library of Western Australia Collections 

                                                    SPECIAL SHOW X X X 

                                                     12 Th November 1913

                     Original Gravity : 1.043 Racking Gravity : 1.010.5 Final Gravity : 1.007  

                                                      I B U : 34  A B V : 5.5 % 

                                                                        MALT

Simpson`s Malt :

                            Simpson`s Best Pale Ale @ 73.75 % = 1.550 Kg

Warminster Malt :

                             Vienna Malt                    @ 17.75 % = 0.350 Kg 

WHEAT MALT                                            @   8.5  % = 0.165 Kg

                                    MASHING , SPARGING & COLLECTION 

Use a Pale Ale type Liquor , and Thorough;y Pre Warm the Mash Tun to 90 c - 10 Minutes before Mashing In , ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed .

                                       1  St   Mash Heat : 65 c At        0 - +   30 Minutes = 6.100 Litres 

                                    2 Nd Mash Heat : 66 c At +   30 - + 150 Minutes = 1.550 Litres 

                                         3 Rd Mash Heat : 69 c At + 150 - + 180 Minutes = 1.050 Litres 

AT 180 Minutes , Clear Wort by RETURN OVER MASH until CONSISTENTLY CLEAR & BRIGHT,

Then Once Clear & Bright , SEND to the Copper .

SPARGING : At Clear Wort to Copper + 10 - 15 Minutes @ 74 c = 8.900 Litres , then at 1.003 ,

STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING THE GRAVITY TO 1.015 ;

ON 29.750 Wort Litres IN COPPER ; At Collection AFTER REDUCTION OF GRAVITY ,

ADD 1.018.75 White Cane Sugar , THEN CONDENSE to 1.034 ON 29.575 Wort Litres IN COPPER .

As the Wort is Condensing to 1.034 , REMOVE any Scum / Detritus floating on the Wort Surface BEFORE ADDING THE 1 St Hop Charge @ Let Off - 105 Minutes ( START BOIL CLOCK ) .

 Litres @ 1.037

                                                                     SUGARS 

                                     1.018.75 White Cane Sugar @ 43.61 % = 1.150 Kg

                                             CARAMEL @ Let Off - 5 Mins = 5.5 ml   

                                                                      COPPER

A  105 Minutes boil ON HOPS , 1 St Hop Charge @ Let Off - 105 Mins , Thgen @ Let Off - 70 ,

Then at Let Off  - 30 , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , ADD Copper Finings .

STAND 1/2 Hr at Let Off THEN COOL A S A P To Pitching Heat 

                                                                         HOPS

                                       1 St Hop Charge : To 29.575 Wort Litres @ 1.034

                                                   14 IBU Fuggles @ 5.5 % = 22 g

                                      2 Nd Hop Charge : To 26.965 Wort Litres @ 1.037 

                                                   16 IBU  Fuggles @ 5.5 % = 24 g

                                      3 Rd Hop Charge : To 25.145 Wort Litres @ 1.039.5

                                                     4 Goldings @ 6 % = 6 g 

                    

                                                                       YEAST

                                       Pitch with 114 g Weight of a LIVE YEASFuggT @ 15 c

                             Strain Reccomendation : White Labs : Melbourne Ale Yeast 

                                                          ATTENUATION

DAY    Hour   Heat   Gravity                              REMARKS 

    1            P         15        1.043

    2          M         15.5      1.041.5

                 E         16.5      1.040

    3          M         17.5      1.038

                 E         20         1.034.5

    4          M         20.5      1.020

                 E         21         1.017

    5          M         15.5      1.014   

                 E         13.5      1.013.75

    6          M         13.5      1.013.5

    7          M         13.5      1.013.5   Clear to 2 Nd F V 

    8           E          13        1.012

    9          M          13        1.011.25

   10         M          13        1.010.75

   11         M          13        1.010.5

   12         M          13        1.010.5     RACK & FINE TO DRAUGHT VESSEL .

STAND : 2 Days @ 13 - 19 c 

CELLAR : 2 Weeks @ 10 c 

STILLAGE : 1 WEEK @ 10 c THEN FULLY VENT and allow + 8 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing 

Edd 

WM DARLEY & Co : PALE ALE 1884

 How Do All ,

Here`s a brilliant Pale Ale recipe from the West Riding for you all to try out ; 

This time from the well known brewery of William Darley & Co of Thorne , Nr Doncaster .

This recipe is possible thanks to the efforts and assistance of the dedicated team at the  re Opened    City of Doncaster Archives on Chequer Road in Doncaster who were very helpful when I visited recently to look at the Wm Darley & Co Brewing Book 1881 - 1890 @ DY / DAR / 2 .

I hope that you all enjoy the recipe; If any readers have any Pre 1920`s Brewing Production Records from Yorkshire breweries in their collection Please get in touch if you`re able to allow me access , As I`m beginning to plan my next book ,loosley titled  " Yorkshire Born & Brewed " ; It`ll cover the earliest known commercial brewing records and include a brief history of each of the breweries covered , some illustrations & Label photos ; I hope some readers will be able to assist my search for more Yorkshire beer history resources and look forward to hearing from you all  .

Cheers 🍻

Edd 

This recipe C Edd Mather 2023 

                     ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                            Wm Darley & Co Ltd and their successors in  title 

                      This recipe for 29.500 Wort Litres to Copper @ 1.050 , 75 % Mash Efficiency 

William Darley & Co 

The Brewery 

King Street 

Thorne 

Nr Doncaster 

West Riding 

Yorkshire 

                                                              Pale Ale 

                                                Tuesday 23 Rd December 1884 

                                                             Gyle No : 82

                  Original Gravity : 1.057 Racking Gravity : 1.016 Final Gravity : 1.013 

                                                I B U : 50          A B V : 5.75 % 

                                                                 MALTS

Crisp Malt :

                   Chevalier                           80  % = 5.185 Kg

                   Hana                                  20  % = 1.295 Kg 

                                          MASHING , SPARGING & COLLECTION

               Use a Pale Ale Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins,

          BEFORE Mashing In as Below , ENSURING that the Liquor is 1.5 " ABOVE the Plates.

                                      1 St   Mash Heat : 64 c AT     0 - +    40 Minutes = 14.540 Litres 

                                      2 Nd Mash Heat : 67 c AT + 40 - + 160 Minutes =   7.750 Litres

At 160 Minutes , Slowly Open the Mash Tun Valve and return OVER THE MASH any Cloudy / Turbid 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT , ONLY THEN Send Wort to the Copper

SPARGING : At Clear Wort to the Copper + 10 Minutes  , SPARGE @ 72 c = 21.550 Litres , AND at 

a Gravity of 1.005 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.049.75 ,

THEN CONDENSE to 29.350 Wort Litres in the Copper @ 1.050 ; Taking care to remove any Scum / Detritus from the Wort surface BEFORE STARTING THE BOIL CLOCK @ 1.050 .

                                                                      COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes then at Let Off - 90 Minutes ,

ADD the 2 Nd Hop Charge then at Let Off - 45 Minutes @ 1.058 ON 24.985 Wort Litres in Copper ;

ADD 3.155 Litres of LIQUOR , Reducing the Gravity to 1.051.5 , then at Let Off - 30 Minutes ,

ON 27.300 Wort Litres @ 1.053 , ADD the 3 Rd Hop Charge .

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

                                                 THEN COOL A S A P to Pitching Heat .

                                                                        HOPS 

                                       1 St Hop Charge : TO 29.500 Wort Litres @ 1.050 

                                                       18 IBU Fuggles @ 5.5 % = 46 g

                                       2 Nd Hop Charge : To 27.590 Wort Litres @ 1.053 

                                                        15 IBU Fuggles @ 5.5 % = 26 g 

                                      3 Rd Hop Charge : TO 27.300 Wort Litres @ 1.053

                            10 IBU Goldings @ 6 % = 16 g , 7 IBU French Fuggles @ 3.8 % = 17 g 

                                                               YEAST 

                                          Pitch 142 g Weight of a LIVE YEAST @ 15 c 

                      TO 25.240 Wort Litres @ 1.057 AT 15 c Yorkshire Square Type Strain 

                                                        ATTENUATION 

DAY   Hour   Heat   Gravity                  RACKING 

    1          P          15      1.057 

    2         M         15.5    1.053.5

                E          16      1.050

    3         M          18      1.044

                E          18.5   1.036

    4         M          19      1.030

                E          19.5   1.024

     5        M          18      1.020

                E          16.5   1.018.5

     6        M          15.5   1.019.5 

                E          15.5   1.016.5

     7        M          14      1.016

                E          14      1.016

      8       M          14      1.016         RACK TO DRAUGHT VESSEL .

STAND : 1 WEEK @ 12 - 14 c 

CELLAR : 2 Months at 10 c THEN ADD FININGS and Roll Well .

STILLAGE : 1 Week @ 10 c 

Cheers All and Happy Brewing ,

Edd 

PS : Look out for a special historic Australian recipe on Thirsday 🍻

WM YOUNGER & CO : ` STOCK PALE ALE ` 1879

 How Do All ;

Here`s a Stock 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 that brewery in 1858 .                                                                                                                    

This recipe , merely entered up as F or a highly syleised S etc , etc  is drawn from Holyrood Brewery ;

Brewing Book October 1879 - March 1882 , Catalogue No : WY 6 / 1 / 3 / 9 from the Internationally important Scottish Brewing Archive ; Located at  Glasgow University Archives & Special Collections  on Thurso St  .

I hope that you all enjoy the recipe ,

This recipe C Edd Mather 2023 

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

          RECIPE FOR 27.00 WORT LITRES TO COPPER @ 1.071.5 ; 75 % MASH EFFICIENCY 

William Younger & Co Ltd

Holyrood Brewery

Edinburgh 

                                             Wednesday 12 Th November 1879 

                                                     Brew Nos : 148 - 149 

                  Original : 1.074 C . V Gravity : 1.031 Bottling : 1.015.75 Final : 1.013  

                                                   I B U : 48                      A B V  : 7.5  % 

                                                                         MALTS

Crafty Maltsters :

                                                    Scottish Annat  29.5    %  = 1.920 Kg

                                                    Pop`s Pale Ale  27       %  = 2.295 Kg 

Crisp Malt          :     

                                                   Hana Malt          50.25  % = 4.285 Kg 

                                          MASHING , SPARGING & COLLECTION 

 Use an Edinburgh / Pale Ale Type Liquor , and PRE WARM the Mash Tun to 90 c , - 10 M Goods In  

                   ENSURE the Liquor is 1.5 " ABOVE the Plates - 10 Mins BEFORE Mashing In 

                                1 St  Mash Heat : 67 c AT        0 - + 120 Mins = 29.500 Litres 

                               2 Nd Mash Heat : 68 c AT + 120 - + 150 Mins = 15.500 Litres 

At TAPS ( 150 Minutes ) Slowly open the Mash Tun Valve and return any Turbid / Cloudy Runnings                        OVER THE MASH , UNTIL BRIGHT & CLEAR ON A CONSISTENT BASIS  

                                   AFTER 5 - 10 MINS CLARITY , SEND TO THE COPPER  

SPARGING :            At Clear Wort to the Copper + 10 Mins AT 72 c = 30.00 Litres 

AT 1.007.5 Gravity , STOP TAPS / RUNNINGS from the Mash Tun and , COLLECT WORT in the Copper . AT COLLECTION , ADD LIQUOR to the Copper , Reducing the Gravity to 1.071.25 ,

   THEN CONDENSE TO 1.071.5 ; REMOVE ANY SCUM / DETRITUS ON WORT SURFACE 

Before Starting the BOIL CLOCK at Let Off - 120 Minutes . 

                                                                      COPPER 

          A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 , then at Let Off - 90 Minutes , 

ADD the 2 Nd Hop Cherge , then AT LET OFF - 68 Minutes , ON 24.650 Wort Litres @ 1.078 ,

                              ADD 4.050 Litres of LIQUOR ( Boiled 1/4 Hour MINIMUM ) , 

                         Reducing the Copper Gravity to 1.067;ON 28.700 Wort Litres @ 1.067 . 

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins , + Copper Finings .

                                     STAND 1/2 HR AT LET OFF THEN COOL A S A P  

                                                                           HOPS 

                                     1 St Hop Charge : To 27.000 Wort Litres @ 1.071.5 

                                                     13 IBU Fuggles @ 5.5 % a/a  = 26 g 

                                         2 Nd Hop Charge : To 25.675 Wort Litres @ 1.075 

                                                     25 IBU Cluster @ 6.5 % a/a = 42 g 

                                         3 Rd Hop Charge : To 27.410 Wort Litres @ 1.070  

                                         6 IBU Hallertau Heresbrucker  @ 3.5 % a/a = 19 g  

                                         4 IBU Saazer                             @ 3.5 % a/a = 13 g 

RACKING HOPS :                  TO  24.800 - 24.600 BEER LITRES @ 1.031  

                                    4 g EACH of Hallertau Heresbrucker , Saazer and Goldings 

                                                              YEAST

                                     Pitch with 120 g Weight of a LIVE YEAST @ 14 c  

                                                     Edinburgh Type Yeast Strain 

                                                        ATTENUATION 

DAY  Hour  Heat  Gravity                   REMARKS  

    1         P        14       1.074           Drop to 2 Nd F V @ 1.071 

    2        M       16.5    1.062           25.500 Wort Litres IN VESSEL 

             E      20.5   1.054

    3        M       20       1.038

               E       19.5    1.034.5 

    4        M       16       1.033

               E       15       1.032

    5        M       14       1.031.5 

               E       13       1.03125   

    6        M       11.5    1.031 

    8        M       10       1.031         SEND TO Conditioning Vessel ( C . V ) ON HOPS 

STAND : 3 WEEKS @ 10 c 

CELLAR : 18 Moinths - 2 Years  AT 6 - 8 c , then allow to 10 - 12 c + 1 Week and STAND 1 WEEK 

STILLAGE : 2 WEEKS at 10 - 12 C , THEN FULLY VENT AT 1.017  and ALLOW TO 13 - 14 c 

BOTTLE : CLEAR & BRIGHT @ 1.016 - 1.015.75 AT 13 - 14 c 

STAND BOTTLES : 1 WEEK 13 - 16 c 

CELLAR : 1 Year MINIMUM 8 - 10 c then STAND 2 weeks @ 12 c then Q . C 

Cheers All , and Happy Brewing ,

Edd

DUDGEON & CO : No 4 ALE 1871

How Do All ,

Following on from the post earlier this week , here`s a Victorian Scottish Keeping Beer ,  As brewed by Dudgeon & Co for you all to try . 

As I`ve commented in other blogposts regarding brewing records , On occasion brewing production records do mention Mash Heats and , ratiae of Grist to Liquor ; Sadly the latter is absent in the 1881 . 1882 and 1883 records contained in the Brewing Book of William J Clark 1875 - 1883  ; 

Part of the Belhaven Collection @ B 6 / 1 / 1 , Itself part of the  The Scottish Brewing Archive, held by the helpful and friendly team in Glasgow on Thurso St ; The University of Glasgow Special Collections & Archives Department . 

This recipe C Edd Mather 2022 

                 THIS RECIPE FOR 29.500 Wort Litres to Copper @ 1.060 , 75 % Mash Efficiency 

                  ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE, KING & Co Ltd 

                                                              ( As successors in title to Dudgeon & Co Ltd )

Dudgeon & Co Ltd 

Bellhaven Brewery

Brewery Lane 

Dunbar

Haddingtonshire 

                       

Photo of the Brewery from the Website 

                                    No 4 ALE 

                                                         Tuesday 3 Rd October 1871 

                                                                      Brew No : 2 

                       Original Gravity : 1.068 Racking Gravity : 1.019 Final Gravity : 1.016 

                                                          I B U : 62     A B V : 6.5 % 

                                                                       MALTS 

Crafty Maltsters :

                            Scottish Annat                 58.5 % = 4.530 Kg  

                            Pop`s Pale Ale Malt        41.5 %  = 3.230 Kg 

                                                       MASHING  &  SPARGING 

Use a Pale Ale Type Brewing Liquor ; Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE 

Mashing In ; ENSURING the Liquor is 1.5 " ABOVE the Plates .

                            1 St  Mash Heat : 66 c At       0 - +   90 Minutes = 20.835 Litres 

                            2 Nd Mash Heat : 69 c At + 90 - + 120 Minutes = 10.205 Litres 

At + 120 Minutes , SLOWLY open the Mash Tun Valve and return any Cloudy / Turbid 1 St 

Runnings OVER THE MASH until CONSISTENTLY BRIGHT & CLEAR , Then send to the Copper.

SPARGE : At Clear Wort to Copper + 10 Minutes ,Sparge @ 74 c = 31.040 Litres then at 1.006 ,

STOP TAPS and Collect Wort in Copper 

                                                                  COLLECTION

At Collection , ADD Liquor to the Wort In Copper ; Reducing the Gravity to 1.059.75 then ,

                                         CONDENSE to 1.060 ON 29.500 Wort Litres 

                                                                       COPPER

                A 1 1/2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 90 Minutes @ 1.060 , 

THEN @ Let Off - 60 , ADD the 2 Nd Hop Charge . At Let Off - 33 Minutes @ 1.065 ; ADD Liquor 

to the Copper ; REDUCING the Gravity to 1.064 = + 0.835 Litres Thus 27.525 Wort Litres in Copper .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge , then @ Let Off - 12 Minutes , ADD the 

Copper Finings then at Let Off , STAND 1/2 Hour then COOL A S A P .

                                                                          HOPS 

                               1 St Hop Charge : To 29.500 Wort Litres in Copper @ 1.060

                                               8 IBU French Fuggles @ 3.8 % a/a = 23 g 

                              2 Nd Hop Charge : To 26.690 Wort Litres in Copper @ 1.063

                                                       20 IBU Goldings                 @ 6    %  =   35  g

                                                       10 IBU East Kent Goldings @ 6.5 %  =  16   g

                                                       

                               3 Rd Hop Charge : To 27.525 Wort Litres in Copper @ 1.064 

                                                         6 IBU Goldings                   @ 6   % = 42 g 

                                                                           YEAST

                                                Pitch 280 g Weight of a Live Yeast @ 14.5 c

                                                   To 25.805 Wort Litres in F V @ 1.068  

                                                           ATTENUATION

DAY  Hour  Heat  Gravity                          REMARKS 

    1          P      15.5     1.068

    2         M      14       1.066

                E      15.5    1.061 

    3         M      17       1.053

                E      19       1.049

    4         M      19       1.038

                E      21       1.030

    5         M      16       1.024

                E      13       1.021

    6         M      13.5    1.019.75

                E      13.5    1.019.5

    7         M      13.5    1.019.25

                E      13.5    1.019

    8         M      13.5    1.019

    9         M      13.5    1.019        RACK TO DRAUGHT VESSEL = 25.500 Beer Litres .

STAND : 1 Week @ 13 c then Cellar .

CELLAR : 1 Month at 10 c then @ 6 - 8 c FOR 3 Months then ADD FININGS .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow to Clear and Condition for 12 - 18 Hrs 

                       BEFORE Quality Control .

Cheers All and Happy Brewing ,

Edd