THE BEERS OF TENNANT BROS IN 1891

 How Do All , 

I`ve deleted the previous posts on the 1891 Tennant Bros beers as I wasn`t entirely happy with the results of my previous analysis ; This is primarily due to an increased breadth of knowledge re Sugars use in the brewhouse , derived from my research into the beers of a near neighbour of the Tennant Brothers at Woodlesford Nr Leeds ; Henry Bentley & Co Yorkshire Breweries Ltd 1892-4. 

( See tomorrow`s post on the Mild Ales of this firm ) 

The source material for today`s post is , The Brewing Book of E F Goddard 1891 @ MD 75182316 ,

Cared for by the ever helpfull and friendly team at Sheffield City Archives on Shoreham St .

The book contains brewing details such as the Gross Weight of materials used ; Malts , Sugars , Hops ; Original Gravities and occasionally the Wort Collected IN COPPER , and the length cast to the FV .

Sadly absent are the finite attenuation details , so these are my own interpretation based on period and regional practice .

  Conversion and interpretation of the records involved a lot of  complicated maths ,Calculation of the barrels collected @ Copper Up  ; Malt Extract per Quarter calculations which then allowed me to interpret the Sugars use and weight / Degreees to Copper ammount . 

All of the foregoing allowed me to determine the starting point of the boil ( Gravity ) and the average Wort Volume collected and balance the Sugars Used with the ( Where Given ) Final Wort Volume ;

The result of theis permitted me to calculate the IBU of the beers at each relative Hop Charge Point ,with a drop in alpha acid of the Hops used ( Relative to Period ) being an integral part of the process of analysis and interpretaion .

A Small favour to ask ; If any readers can assist with my research into the beery history of Sheffield or other areas of the North , I`m particularly keen to trace any brewing records from the earliest commercial records up to Ca 1968 from Yorkshire and Lancashire , Cheshire , Westmoreland & Cumberland ( Or other areas of the UK ) that may be in Private Collections / Archives , Please get in touch though the blog or via e mail to : beerhistorybloke@gmail.com , I`d love to hear from you  .

Tennant Brothers Ltd 

Exchange Brewery 

Bridge St

Sheffield 

West Riding

Yorkshire 

                                 A SELECTION OF BEERS AS BREWED IN 1891 

                                         From the Brewing Book of E F Goddard 

 BEER      No             DATE                Original Gravity  Rack Grav  Final Gravity        IBU    ABV

     X           54   Friday      13 Th Feb             1.049            1.014             1.011            24    5.1  %

   X  X        56   Monday   16 Th Feb             1.057            1.015.25        1.012            30    6     %   

 X  X  X     61   Thursday  19 Th Feb            1.061            1.016.25         1.013           34    6.25 %

X  X  X  X 63   Friday       20 Th Feb            1.068            1.016.25         1.013           38    7.5   %
SPECIAL 
 X X X X    77  Wednesday 4 Th Mar            1.068             1.014            1.010           36    8.25  %

   L . B      164  Wednesday 18 Th May          1.060             1.012.25       1.009           30    6.8   % 
   B . B        53  Friday 13 Th Feb                   1.065             1.015.25       1.012           52   7.4   %
Due to the Malt used ( Branston Y/ String ) and relative bitterness & racking hop rate of this beer ,
 I`d tentatively suggest It`s an IPA in terms of beer type .

                                                     Possibly Best / Bottling Stout 
  " B . S "   187 Wednesday 3 Rd June            1.068             1.011.75        1.009          30   7.8  %  
 PORTER  187 Wednesday 3 Rd June            1.058             1.010.75        1.008          26   6.6  %
                                                                 Wharncliffe Ale 
   "  W "    116  Friday 5 Th April                    1.084               1.012.75      1.010         58  10.4  % 
   "   S  "    165 Tuesday 12 Th May                 1.064              1.010.75      1.008         44    8.2   % 
             No  83 

The " S " Beer could , due to it`s frequency of brewing ; And the final packaging format indications in the brewing book , be another Strong Ale as it also contains a relatively large Racking Hop Charge @ 4.75 Oz Per Barrel * 1891 .

The reformed recipies for these beers will be posted over the next few months ;

Cheers All ,

Edd 

KIRBY, WRIGHT & CO : 4 d ALE 1865

 How Do All , 

Here`s an infrequent brew 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 helpful and friendly 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

          This Recipe for 30.000 Wort Litres to Copper @ 1.050 , 80 % Mash Efficiency Assumed 

                    ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                             Kirby, Wright & Co and their successors in title  

Kirby , Wright & Co 

Sheaf Island Brewery

Effingham Street 

Sheffield

                                                                      4 d ALE 

                                                              Tuesday 27 Th June 1865 

                           Original Gravity : 1.062.5 Racking Gravity : 1.010 Final Gravity : 1.007                                                                             I B U : 30                        A B V : 7.3  %

                                                                             MALTS 

Warminster Malt :                         25   % Mild Ale      = 1.555 Kg

                                                      25   % Vienna Malt = 1.555 Kg 

Crisp Malt          :                          50   % Chevalier     = 3.100 Kg 

                                                                          MASHING

                                                           Use a Mild Ale type Liquor 

                        Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEFORE mashing in ;

                                ENSURE THE LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed 

                                   1    St Mash Heat :       0 - +   60 Mins @ 63 c = 16.675 Litres 

                                   2   Nd Mash Heat : + 60 - + 120 Mins @ 66 c =   8.170 Litres

                                   3  Rd Mash Heat :  + 120 - + 180 Mins @ 68 c = 16.000 Litres 

At 180 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings OVER the mash until clear & bright ; ONLY THEN allow to the Copper .

                                                  SPARGING  &  COLLECTION

Sparge at Clear Wort to the Copper @ 74 - 71 c = 13.0 Litres and at a gravity of 1.005 , STOP TAPS & Collect Wort in the Copper , ADD LIQUOR to 1.049.75 ;  THEN CONDENSE TO 1.050 ON 30,000 Wort Litres in Copper @ Let Off - 120 Mins .

NB : Take care to remove any scum or other detritus floating on the Wort Surface BEFORE adding the 1 St Hop Charge @ Let Off - 120 Minutes AT 1.050 .

 

                                                                            COPPER

A 2 Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 Minutes , then at Let Off - 60 Minutes , 

                     ADD the 2 Nd Hop Charge and at Let Off - 30 Minutes , ADD the 3 Rd Hops .

At Let Off - 12 Minutes , ADD the Copper finings. At Let Off , STAND 10 Minutes ,then Recirculate for 5 - 10 Minutes IN COPPER ,  BEFORE STANDING 1/2 Hour ; 

                                                      THEN COOL A S A P to Pitching Heat 

                                     

                                                                         HOPS 

                                        1  St  Hop Charge : To 30.000 Wort Litres @ 1.050  

                              3 IBU Cluster @ 6.5 % = 4.5 g  , 5 IBU Goldings @ 6 % = 8.5 g

                                       2 Nd Hop Charge : To 26.400 Wort Litres @ 1.056 

                                                   10 IBU Goldings @ 6 % = 15.5 g 

                                     3  Rd Hop Charge : To 24.985 Wort Litres @ 1.059 

                                                     12 IBU Goldings @ 6 % = 18 g  

                                                                       YEAST

                                       Pitch with 72 g Weight of a LIVE YEAST @ 15 c 

                                                   TO 23.525 Wort Litres @ 1.062.5 

                                                           ATTENUATION

DAY    Hour    Heat     Gravity                          REMARKS 

    1           P           15        1.062.5

    2          M          16         1.060

                 E          18         1.054

    3          M          18.5      1.047

                 E          19.5      1.041

    4          M 6       20         1.034

                 E 11     21.5      1.026

     5         M          20         1.017     COOL 

                 E           16        1.014    

     6         M           14        1.011.5

                 E           13.5     1.010.25

     7         M           13.5     1.010

     8         M           13.5     1.010       RACK & FINE = 23.200 - 23.000 Beer Litres Racked Down .

STAND : 1 Week @ 12 - 13 c 

CELLAR : 3 Weeks @ 10 c 

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C 

           

Cheers All and Happy Brewing ,

Edd 

EMU BREWERY : X X X 1915

 How Do All ,

Some keen blog readers may have seen my appeals for assistance in accessing Old Brewing Records in previous blog posts ; Well thanks to the efforts of  Hai Pham over in Western Australia , I`m able to bring you this recipe . The EMU Brewing records are cared for by the team at The State Library of Western Australia in Perth , Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916 

This is a special recipe for readers over in Australia , a superb recipe for EMU X X X from W.A .

If any other blog readers are able to help with my beer history research by sending photos of old Australian or other antipodean brewing records in public / private archives I`m sadly unable to visit in person , please get in touch through the contact box on the main blog page , I`d love to hear from you .

This recipe C Edd Mather 2023

               THIS RECIPE FOR 30.210 Wort Litres from Mash Tun @ 1.016 , 80 % Efficiency

                                             FOR 30.000 Wort Litres IN Copper @ 1.036   

                     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 : State Library of Western Australia Collections 

                                                                  X X X

                                                  Wednesday 16 Th July 1915 

                                                              Brew No : 3 

              Original Gravity : 1.043.75 Racking Gravity : 1.010 Final Gravity : 1.010 

                                                I B U : 28      A B V : 5.2  %

                                                   MALTS  &  ADJUNCTS 

Barrett - Burston         46.1    %    Vic Ale Malt            = 0.920 Kg

                                      8.9    %     Wheat Malt            =  0.170 Kg

Voyager Craft Malt     26.25  %    Veloria Schooner     = 0.525 Kg

                                    18.75  %    Veloria Vienna         = 0.375 Kg

  

                                                              ADD 12 g Black Malt 

                                                      MASHING  &  SPARGING 

                                                           Use a Pale Ale Liquor 

                     Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins BEOFRE Mashing In .

                                         ENSURE the Liquor is 1.5 " ABOVE the Plates 

                                  1  St Mash Heat  : 64 c At       0 - +   30 Minutes = 7.105 Litres 

                                  2 Nd Mash Heat :  66 c At + 30 - + 120 Minutes = 1.525 Litres 

                                  3 Rd Mash Heat :  68 c At + 120 - + 150 Minutes = 1.015 Litres 

At 150 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the mash UNTIL Clear & Bright UNTIL Bright & Clear , ONLY THEN allow to the Copper .

SPARGING : Sparge at Clear Wort to the Copper + 10 Minutes AT 74 - 71 C = 11.950 Litres ; At a gravity of 1.003 , STOP TAPS and Collect Wort in the Copper .

                                                                   COLLECTION

At Collection in the Copper ; ADD Liquor to 1.016 , THEN ADD THE SUGARS and CONDENSE 

FROM 30.210 Wort Litres to 30.000 Wort Litres @ 1.036 , THEN START BOIL CLOCK .

NB : Remove any scum / detritus floating on the Wort surface BEFORE Let Off - 105 Mins @1.036.

                                              

                                                                        SUGARS

                                            1.019.5 White Cane Sugar @ 44.58 % = 1.535 Kg  

                                               1.003  No 1 Invert Sugar @ 6.86 % = 0.220 Kg 

                                                                        COPPER 

A 1 3/4 Hour boil ON HOPS , 1 St Charge @ Let Off -  105 Minutes @ 1.036 , then at Let Off - 90 M,

ADD the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 24.603 Wort Litres in Copper @ 1.043 ,

ADD 3.240 Litres of Liquor=27.843 Wort Litres @ 1.038 , then at Let Off - 30 Mins , ADD 3 Rd Hops. 

At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Mins then Reciculate 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P to Pitching Heat .

                                                                          HOPS

                                        1  St Hop Charge : To 30.000 Wort Litres @ 1.036 

                                                       6 IBU Goldings @ 6    %  a/a = 9 g  

                                                       6 IBU Fuggles    @ 5.5 % a./a = 10 g

                                                                 

                                       2  Nd Hop Charge : To 28.330 Wort Litres @ 1.038     

                                                       5 IBU  Goldings @ 6    % a/a = 7 g

                                                       5 IBU  Fuggles   @ 5.5 % a/a = 8 g

                                       3  Rd Hop Charge : To 27.027 Wort Litres @ 1.039 

                                                        6  IBU Fuggles @ 5.5  % = 9 g 

                                                                          YEAST

                                         Pitch with 80 g Weight of a LIVE YEAST @ 18.5 c 

                                               To 23.736 Wort Litres TO F V @ 1.043.75 

Reccomended Strain :            White Labs Melbourne Ale Yeast WLP 059  

                                                              ATTENUATION 

DAY     Hour    Heat    Gravity                       REMARKS 

    1            P         18.5      1.043.75

    2           M         17.5      1.041     

                  E         18         1.038

    3           M         20.5      1.033

                  E         21.5      1.026         Drop to 2 Nd F V = 23.400 Wort Litres IN VESSEL

    4           M        19          1.020

                  E        16          1.016.5

    5           M        13          1.016.25

                 E         13          1.016  

    6            M       13          1.016         To Conditioning Vessel AND ONTO PRIMINGS = 23.100 Beer L

    8            M       13          1.018.25     MATURE @ 12 - 13 c THEN Fully VENT @ 1.010.25 .

DRAUGHT : Rack and Fine to DRAUGHT CONTAINERS @ 1.010 @ 13 - 14 c 

STAND : 5 Days @ 13 - 15 c , Then CELLAR for 2 Weeks @ 8 c 

STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 8 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

      

HENRY BENTLEY & Co YORKSHIRE BREWERIES Ltd : B . B 1893

  How Do All ,

Today`s recipe is from the fruits of my latest Yorkshire brewing history research project ; The beers of 

Henry Bentley & Co Yorkshire Breweries Ltd from December 1892 - March 1894 , taken from the sole surviving brewing book in a Public Archive , The 1892 - 1894 Brewing Book WYL 2045 / 288 / 106 ; Held in the Bentley`s Yorkshire Breweries Collection by the friendly team at West Yorkshire Archives .

If any readers know of any other brewing records from Yorkshire or other Northern breweries in private collections or archives and you`re able to send photos / allow direct access , Please get in touch , I`d love to hear from you ; Without further ado , here`s today`s cerevesian treat .

This recipe C Edd Mather 2026

     This recipe for 28.000 Wort Litres IN Copper @ 1.035.25 , 80 % Mash Efficiency Assumed 

Henry Bentley & Co Yorkshire Breweries Ltd 

Eshaldwell Brewery

Woodlesford 

Nr Leeds 

West Riding 

Yorkshire 

Dinner Ale Label Photo Courtesy of Peter Dickinson

                                                                             B  .  B 

                                                          Tuesday 9 Th November 1903 

                                                                       Brew No : 52 

                       Original Gravity : 1.050  Racking Gravity : 1.013.75  Final Gravity : 1.011 

                                                           I B U  :  48     A B V :  5.1  % 

                                                                             MALTS 

U K & Ireland 

Warminster Malt :                     40    %  Plumage Archer = 1.640 Kg 

Crisp Malt           :                     20    %  Chevalier            = 0.820 Kg

                            :                     19.5  %  Hana                  = 0.800 Kg

Malting Company of Ireland    20.5  %  Irish Ale Malt    = 0.845 Kg 

Australia 

Barrett - Burston      :                20.5   %  Vic Ale Malt           =  0.845 Kg

Voyager Craft Malt  :                60      %   Veloria Schooner   =  2.455 Kg

                                                  19.5   %   Pale Schooner        =  0.790 Kg

                                                                          MASHING

                                                                 Use a Pale Ale Liquor 

Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ; 1.5 " above the Plates / Filter Bed

                                  1    St  Mash Heat :  63 c At 0 -  +  20  Mins = 11.050 Litres 

                                  2   Nd Mash Heat :  67 c At + 20 - + 120 Mins = 7.100 Litres 

At 120 Minutes , Clear Wort by return OVER the Mash UNTIL CLEAR & BRIGHT , only then allow to the Copper.

                                                        SPARGING   &   COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes at 74 - 70 c = 18.500 Litres and at a gravity of 1.004,

STOP TAPS and Collect Wort in the Copper , ADD Liquor to the Copper , Reducing the Copper Gravity to 1.035.25 ON 28.000 Wort Litres in the Copper .

At Collection , ADD 1.005.75 No1 Invert and CIONDENSE to 1.042 ON 27.315 Wort Litres in Copper.

NB : As the Wort is condensing , take care to remove any scum / detritus from the Wort surface BEFORE Let Off - 120 Minutes .

                                                                         SUGARS

                                   1   St  Sugar Charge : 11.51 % @ 1.005.75 =  0.505 Kg

                                   2   Nd Sugar Charge :   9.51 % @ 1.004.75 = 0.440 Kg 

                                                                         COPPER 

                                                           A 2 Hor Boil ON HOPS 

At Let Off - 120 Minutes ON 27.315 Wort Litres In the Copper , ADD the 1 St Hop Charge and at Let Off - 90 Minutes ADD the 2 Nd Hop Charge . At Let Off - 60 Minutes ON 23.260 Wort Litres IN Copper , ADD 6.155 Litres of Liquor , Reducing the Copper Gravity to 1.038.75 on 29.416 Wt /Litres 

THEN ADD the 2 Nd Sugar Charge and at Let Off - 55 Minutes , ADD the 3 Rd Hop Charge .

         At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 10 Minutes ,

Recirculate for 5 - 10 Minutes then STAND for 1/2 Hour before COOLING A S A P to Pitching Heat .

                                                                           HOPS 

                                           1   St Hop Charge : To 27.315 Wort Litres @ 1.042

                       1 IBU OLD Goldings @ 3 % = 3 g , 11 IBU Bramling Cross @ 6.5 % = 14.5 g

                                           2  Nd Hop Charge : To 25.360 Wort Litres @ 1.045.25 

                                                           16 IBU Goldings @ 6 % = 20 g  

                                            3  Rd Hop Charge : To 29.415 Wort Litres @ 1.044 

                       6 IBU East Kent Goldings @ 6.5 % = 8 g , 4 IBU Bramling Cross @ 6.5 % = 6 g 

                                                   20  IBU  French Fuggles @ 4.2 % a/a = 22 g 

RACKING HOPS :                           TO 24.300 Beer Litres IN VESSEL 

                        4 g East Kent Goldings @ 6.5 % a/a , 3 g Bramling Cross @ 6.5 % a/a = 3 g 

                                                                           YEAST

                                               Pitch with 70 g Weight of a LIVE YEAST

                                                     To 25.105 Wort Litres @ 1.050 , 15 c 

                                          Reccomended Strain : Brewlab  Yorkshire Type 

                                                            ATTENUATION

DAY    Hour    Heat    Gravity                             REMARKS 

    1           P          15          1.050       ROUSE @ Pitch + 4 Hours and at EVERY 4 - 6 Hours - STOP 

    2          M         15.5       1.048.5 

                 E         16.5       1.043

    3          M         18.5       1.038

                 E         18.5       1.026

    4          M         18          1.024

                 E         17.5       1.019         

    5          M         17          1.017.5        STOP ROUSING 

                 E         16.5       1.017

    6          M         15.5       1.016.5 

                 E         15          1.016.25    CLEAR to 2 Nd F V    

    7          M         14.5       1.015.5 

                 E         14          1.014.75   

    8          M         14          1.014.75    RACK & FINE ON HOPS 

STAND : 1 Week at 12 - 13 c 

CELLAR : 4 - 6 Weeks at 10 c then STILLAGE .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 12 Hour BEFORE Q . C  

Cheers All and HGappy Brewing ,

Edd 

JOSHUA TETLEY & SONS Ltd : LIGHT BITTER 1935

 How Do All , 

Yesterday I had a reserach trip to look at some of the Tetley`s brewing records for a long term research project I`m working on ; At the same time , I thought that a few records from the 1930`s would yield some great beer recipies accordingly ; Here`s a nice and tasty Light Bitter Beer from Tetley`s for you all to enjoy .

This beer recipe is taken from information in the the 1935 - 1936 Brewing Book @ WYL 756 / 551 part the Tetley`s Archive , cared for by the ggod folks at West Yorkshire Archives in Morley ; Thanks for your assistance with my Yorkshire beer history research guys , It`s greatly appreciated .

I hope that folks enjoy the recipe ; If any blog readers know of other Yorkshire or North Western brewing records in Private Archives / Collections ; Please get in touch through the Contact Box on the main blog page, I`d Love to hear from anyone who can further my research into the beery history of the North of England .

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                        Joshua Tetley & Sons Ltd and their successors in title 

              This recipe for 28.000 Wort Litres to the Copper @ 1.028.5 , 80 % Efficiency Assumed 

            MAX Wort Volume IN COPPER @ Let Off - 40 Mins = 31.310 Wort Litres @ 1.024.25

Joshua Tetley & Sons Ltd

The Brewery

Leeds 

West Riding 

Yorkshire 

Family Ale Label Photo Courtesy of Peter Dickinson

                                                                  LIGHT BITTER 

                                                                   Brew No : 940

                                                      Wednesday 9 Th October 1935 

                                       Original Gravity : 1.033 Final Gravity : 1.006.5 

                                                      I B U : 20           A B V : 3.4 % 

                                                          MALTS   &   ADJUNCTS 

Warminster Malt :                    17.5    %   Plumage Archer = 0.580 Kg

Simpson`s Malt :                      27      %   Best Pale Ale      = 0.885 Kg

Crafty Maltsters :                     17.3    %  Scottish Annat     = 0.565 Kg

                                                 25       %  Pop`s Pale Ale     = 0.825 Kg 

ALT : Malting Company of Ireland 

                                                 25       %  Irish Ale Malt      = 0.825 Kg

FLAKED MAIZE                    13.2    %                              = 0.425 Kg 

                                                                      MASHING

                                                        USE A PALE ALE LIQUOR 

                    Thoroughly Pre Warm the Mash Tun to 95 c - 10 Mins BEFORE Mashing In 

                 Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed - 10 BEFORE Goods In 

                                  1  St Mash Heat : 65 c At 0 - + 45 Minutes = 8.820 Litres 

                           2 Nd Mash Heat : 66.5 c At + 45 - + 105 Minutes = 1.600 Litres 

At 105 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the Mash until CONSISTENTLY Clear & Bright ; ONLY THEN ALLOW TO THE Copper .

SPARGING : Sparge @ 74 - 72 c At Clear Wort to the Copper + 10 Minutes = 19.120 Litres ; 

At a Gravity of 1.003, STOP TAPS and Collect Wort in the Copper .

                                                                 COLLECTION

At Collection of Wort in the Copper , ADD Liquor to the Copper , REDUCING the Copper Gravity to 1.028.25 , THEN CONDENSE to 1.028.5 ON 28.000 Wort Litres In Copper @ Let Off - 120 Mins.

NB : Take Care to remove any Scum / Detritus floating on the Wort Surface BEFORE the 1 St Hops are added at Let Off - 120 Minutes AT 1.028.5 ON 28.000 Wort Litres .

                                                                           SUGARS

                                     1.004.25  White CANE Sugar @ 12.88 % = 0.350 Kg ( R + 3 g )   

                                                                           COPPER

A 2 Hour boil ON HOPS , 1 St Charge @ Let Off - 120 Mins , then at Let Off - 90 M , ADD 2 Nd Hops.

At Let Off - 40 Minutes ON 19.955 Wort Litres IN COPPER @ 1.038 , ADD 11.315 Litres of Liquor ,

REDUCING the Copper Gravity to 1.024.25 ON 31.310 Wort Litres IN COPPER ; Then ADD the SUGAR charge and at Let Off - 35 Minutes , ADD the 3 Rd Hop Charge . 

At Let Off - 5 Minutes , ADD 3.3 ml CARAMEL to the Copper and at Let Off , STAND 10 Minutes ;

Recirculate IN COPPER for 5 - 10 Minutes THEN STAND 1/2 Hour ;

                                                  BEFORE COOLING  to Pitching Heat A S A P .

                                                                            HOPS

                                 1 St Hop Charge : To 28.000 Wort Litres IN COPPER @ 1.028.5 

                                                     9 IBU Goldings @ 6  % a/a = 12 g  

                                       2 Nd Hop Charge : To 24.560 Litres IN COPPER  @ 1.032 

                                                         6 IBU Fugglles @ 5.5 % a/.a = 8 g 

                                 3 Rd Hop Charge : To 30.210 Wort Litres IN COPPER @ 1.029.5 

                                                         5 IBU Brewer`s Gold @ 6.5 % a/a = 7 g

                                                                  RACKING HOPS 

BOTTLING : 4.5 g Fuggles     TO 13 Beer Litres 

DRAUGHT  : 3    g Fuggles     TO 12.800 Beer Litres 

                                                                         YEAST

                                          Pitch with 100 g Weight of a LIVE YEAST @ 16 c 

                                                                  ATTENUATION 

DAY     Hour    Heat     Gravity                          REMARKS   

     1            P          16          1.033

     2            M        16.5       1.032      

                   E         18          1.028.5

     3            M        18          1.024.25 

                   E         17.5       1.016.5             

     4            M        14          1.013         **** Drop 13.20 Wort Litres to Bottling SETTLER 

                                                              COOL TO 13 c AND Hold ON HOPS - Bottling Grav                .

      5           E         13.5       1.012.5

      6           E         13          1.011.5

      7           M        12.5       1.010.5

                   E         12.5       1.009.75

      8           M        12.5       1.009.5

      9           M        12          1.009.5  

      RACK & FINE ( ON HOPS ) TO DRAUGHT = 12.800 Beer Litres RACKED DOWN to Draught .

DRAUGHT : Stand at 13 c 1 Week , Then at 10 c FOR 1 WEEK then STILLAGE : 1 Week at 12 c 

                       Fully Vent Vessel @ Stillage + 1 Week and allow 6 - 8 Hours BEFORE Q.C 

BOTTLING : In C V / VESSEL @ 12 - 13 c ON HOPS until @ 1.010 , THEN FINE and allow 

                        To 13 - 14 c . BOTTLE @ 1.009.5 AT 14 - 15 c CLEAR & BRIGHT .

STAND : 1 Week at 13 - 15 c THEN CELLAR : 1 Month at 10 c .

                                               STAND 1 WEEK @ 12 C BEFORE Q . C 

Cheers All and Happy Brewing ,

 Edd                                         

WHITWELL MARK & Co Ltd : PALE ALE 1931

How Do All , 

Today`s post is from  Whitwell , Mark & Co of Kendal , Westmoreland .

Established as a Wine & Spirit Merchant`s Ca 1757 by John Whitwell , the concern was purchased in 1858 by William Mark , with a new brewery being built . 

The brewery was registered as a limited company in 1883 , and continued to brew independently until 1947 when Vaux & Co of Sunderland bought Whitwell,Mark & Co ; The brewery continued to brew until the 18 Th September 1968 when Beer production ceased .

The brewery and it`s buildings are , thankfully preserved and are now known as ,

The Brewery Arts Centre.

This recipe C Edd Mather 2023 

                         ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                          Whitwell , Mark & Co Ltd and their successors in title  

           This recipe for 26.000 Wort Litres to Copper @ 1.040 , 80 % Mash Efficiency Assumed 

                         Maximum Wort Volume IN COPPER @ 28.815 Wort Litres @ 1.038.25 

Whitwell , Mark & Co Ltd 

Highgate Brewery

Highgate

Kendal 

Westmoreland 

Price List Image : From the Brewery History Society Website 

                                                                      PALE    ALE   

                                                      Wednesday 2 Nd September 1931 

                                                                     Brew No : 150

                       Original Gravity : 1.044  Racking Gravity : 1.011 Final Gravity : 1.008 

                                                      I B U : 38               A B V : 5.0  %

                                                                          MALTS

U K & Ireland 

Warminster Malt :            54.5  %  Plumage - Archer             = 2.345 Kg

Simpson`s Malt   :            18.2  %  Simpson`s Best Pale Ale  = 0.780 Kg

Crisp Malt           :            17.3  %  Chevalier                          =  0.740 Kg

Australia 

Barrett - Burston              54.5  % Border Pale Ale @ 3.5 ebc = 2.340 Kg

                                         18.2  % Border Pale Ale @ 4.5 ebc = 0.780 Kg

Voyager Craft Malt          17.3  % Veloria Schooner                = 0.735 Kg  

                                                                   MASHING 

                                                            Use a Pale Ale Liquor 

                       Thoroughly Pre Warm the Mash Tun to 90 c - 10 Before Mashing In 

                               Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed 

                               1  St Mash Heat : 64.5 c @ 0 - + 30 Mins = 9.050 Litres 

                             2 Nd Mash Heat : 66 c @ + 30 - + 90 Mins = 1.000 Litres 

                             3 Rd Mash Heat : 67 c @ + 90 - + 120 Mins = 1.000 Litres 

At + 120 Minutes , Slowly open the Mash Tun valve and return any cloudy / Turbid 1 St runnings OVER THE MASH until Consistently Clear & Bright ; ONLY THEN allow to the Copper .

                                                   SPARGING   &   COLLECTION 

Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 71 c = 23.150 Litres , and at a gravity of 1.004,

STOP TAPS and Collect Wort in the Copper ; ADD LIQUOR to the Copper , Reducing the Gravity to 

1.039.75 , THEN CONDENSE to 26.000 Wort Litres IN COPPER @ 1.040 .

NB : 

Take care to remove any Scum / Detritus floating on the Wort Surface PRIOR to Let Off - 120 Mins .

                                                                       SUGARS 

                              6.82 % / 1.003 Invert Glucose TO 27.080 Wort Litres = 0.265 Kg 

                              6.26 % / 1.002.75  Malt Extract TO 28.815 Wort Litres = 0.265 Kg 

                  PRIMING : TO 26.300 Beer Litres = 6.26 % / 1.002.75 Invert No 1 = 0.230 Kg 

                                                                        COPPER

                                                          A 2 Hour Boil ON HOPS  

       1 St Hop Charge : Let Off - 120 Minutes , then at Let Off - 90 Minutes , ADD 2 Nd Hop Charge .

AT Let Off - 60 Minutes ON 22.370 Wort Litres IN Copper @ 1.046 , ADD 4.710 Litres of LIQUOR ,

Reducing the Copper gravity to 1.038 THEN ADD 1 St Sugars ( Invert Glucose ) and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge . AT Let Off - 15 Minutes , ON 23.960 Wort Litres IN Ciopper ;

ADD 4.855 Litres of LIQUOR , Reducing the Copper Gravity to 1.038.25 , THEN ADD Malt Extract;

Increasing the Copper Gravity to 1.041 and at Let Off - 12 Minutes, ADD the Copper Finings .

AT Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes BEFORE STANDING 1/2 Hour , THEN COOL A S A P to Pitching Heat .

  

                                                                             HOPS

                                  1   St Hop Charge : To 26.000 Wort Litres in Copper @ 1.040 

                                           13 IBU East Kent Goldings @ 6.5 % a/a = 16 g

                                 2 Nd Hop Charge : To 24.050 Wort Litres in Copper @ 1.043 

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

                                 3 Rd Hop Charge : To 25.100 Wort Litres in Copper @ 1.044 

                                                          7 IBU Goldings @ 6 % a/a = 9.5 g

                                        RACKING HOPS : 8 g French Fuggles @ 4.2 % a/a 

                                                                            YEAST

                    Pitch with 86 g TOTAL Weight of a LIVE YEAST to 26.705 Wort Litres @ 1.044 

                Reccomended Strains : Brewlab Lancashire Strain @ 43 g , Brewlab Yorkshire @ 43 g 

                                                                   ATTENUATION

DAY     Hour    Heat    Gravity                       REMARKS 

    1            P          16          1.044

    2            M        16.5       1.043

                  E         16.5       1.041

    3            M        18.5       1.036

                  E         20.5       1.026

    4            M        21          1.019

                  E         21          1.016     TO SETTLER / 2 Nd F V + PRIMINS TO 26.300 Litres IN F V 

    5            E         16.5       1.016.5

    6            E         15.5       1.013

    7            E        15          1.011

    8            M       15          1.011     Rack & FINE ON HOPS = 25.800 BEER Litres in Vessel 

STAND : 1 Week @ 13 c THEN COOL TO 10 c

CELLAR : 3 Weeks at 10 c THEN STILLAGE .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 8- 12  Hours BEFORE Q.C

Cheers All and Happy Brewing ,

Edd 

MACLAY & Co : OAT MALT PALE ALE Ca 1909

 How Do All , 

Here`s today`s offering ; My interpretation of a possible recipe for Maclay & Co`s Oat Malt Pale Ale  .

The recipe is inspired by information contained in the 1909 - 1912 Brewing Book , Part of the Maclay`s Collection ( M ), from the Internationally imoportant Scottish Brewing Archive; 

The S B A is cared for by the team at The University of Glasgow Special Collections & Archives on Thurso St who were of great assistance on my last visit ; Thaks team , 

I really appreciate your help with my research into Scotland`s beery past .

This recipe C Edd Mather 2023 

                       ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

                                               Maclay & Co Ltd and their successors in title 

           This recipe for 30.230 Wort Litres to Copper @ 1.032.75 , 80 % Mash Efficiency Assumed 

                    Maximum WORT Volume in Copper @  30.230 Wort Litres AT COLLECTION 

Maclay & Co Ltd 

Thistle Brewery

East Vennel 

Alloa 

Clackmannanshire 

Scotland 

Label Photo from The Brewery History Society Web Page on Maclay`s 

                                                              OAT MALT PALE ALE 

                                                                          Ca 1909 

                       Original Gravity : 1.044 Bottling Gravity : 1.008.75  Final Gravity : 1.006 

                                                              I B U : 32  A B V : 5.3 % 

                                                            MALTS   &   ADJUNCTS 

U K & Ireland 

Crafty Maltsters :               37.75  % Scottish Annat = 1.030 Kg

                                           17.5    % Pop`s Pale Ale = 0.510 Kg  ( Pale Ale @ 6.5 ebc ) 

Warminster Malt                  3.3    % Mild Ale Malt  = 0.095 Kg 

Crisp Malt                            3.5    % Chevalier         = 0.100 Kg

French & Jupps                    7.25  % Amber Malt     = 0.235 Kg 

Simpson`s Malt                  35.7    % Malted Oats     = 1.360 Kg 

Australia 

Barrett - Burston Malt         20.58   % Vic Ale Malt    = 0.600 Kg

                                               7.25  %  Amber Malt     = 0.235 Kg

Voyager Craft Malt                 3.5   %  Veloria Vienna = 0.100 Kg

                                              35.7   %  Yarran Oat Malt = 1.360 Kg

                                              35.75 %  Veloria Schooner = 1.040 Kg 

                          N B : ADD 0.200 Kg Oat Huske / Hulls to the grist ON ALL TYPES 

                                                                        MASHING

                                        Use a Pale Ale Liquor and treat as for Stout Brewing  

                       Thoroughly pre warm the Mash Tun to 95 c - 10 Minutes before mashing in ,                                                         ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed 

                                   1  St Mash Heat : 66 c At 0 - + 90 Minutes = 10.500 Litres 

                              2 Nd Mash Heat : 67 c At + 90 - + 120 Minutes = 4.000 Litres 

At 120 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St Runnings OVER the mash until CONSISTENTLY Clear & Bright ; ONLY THEN ALLOW TO THE COPPER .

                                                                       SPARGING 

 Sparge at Clear Wort to the Copper + 10 Minutes at 82 - 76 - 72 - 68 c = 18.000 Litres , At a Runnings gravity of 1.003 , STOP TAPS and Collect Wort in Copper .

                                                  COLLECTION  &  SUGAR ADDITION 

           At Collection in Copper , ADD LIQUOR to the Copper , Reducing the Gravity to 1.023.25 ,

              ON 30.230 Wort Litres IN COPPER @ Let Off - X Minutes , THEN ADD SUGARS 

                                         1.009.5 Golden Cane Sugar @ 21.6 % = 0.750 Kg 

               CONDENSE TO 30.000 Wort Litres IN COPPER @ 1.033 AT LET OFF - 105 Minutes 

            NB : Remove any Scum / Detritus floating on the Wort Surface BEFORE  L/Off -105 Mins

                                                                           COPPER

A 1 3/4 Hour Boil ON HOPS , 1 St Hops at Let Off - 105 Minutes ,At Let Off - 70 Mins + 2 Nd Hops .

At Let Off - 40 Minutes ON 24.220 Wort Litres in Copper , ADD 0.785 Litres of LIQUOR , Reducing the Copper Gravity to 1.038.75 ON 25.005 Wort Litres .At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Fiunings and at Let Off , 

STAND 10 Mins , Recirculate for 5 - 10 Minutes , then STAND 1/2 Hour after Recirculation 

                                                BEFORE COOLING A S A P to Pitching Heat  .

                                                                             HOPS 

                                        1   St Hop Charge : To 30.000 Wort Litres @ 1.033 

                                                      14 IBU Fuggles @ 5.5 % a/a = 22.5 g

                                        2  Nd Hop Charge : To 26.360 Wort Litres @ 1.037

                                                         5 IBU Goldings @ 6    % a/a =   7 g 

                                               7 IBU French Fuggles @ 4.2 % a/a = 13 g 

                                        3  Rd Hop Charge : To 24.200 Wort Litres @ 1.040 

                                          6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 13 g

 

                                                                             YEAST 

                                           Pitch with 74 g Weight of a LIVE YEAST @ 15 c

                   

                                                                  ATTENUATION

DAY     Hour     Heat     Gravity                                 REMARKS 

    1             P           15          1.044 

    2            M          15.5        1.042    DROP to 2 Nd F V = 21.400 Wort Litres 

                  E           19           1.032

    3            M          19.5        1.027

                  E           16           1.018

    4            M          15           1.013.75

    5            M          13.5        1.013.25  

    6             E          12.5        1.013

    7            M          12.5        1.013       SEND to BOTTLING C . V 

STAND : 1 Week at 12 - 13 c Then vent Excess C O 2 and ReSeal .

CELLAR : At 8 - 6 c UNTIL AT 1.009.5 , Then STILLAGE and allow to 12 c 

STILLAGE : 12 c 2 WEEKS then FULLY VENT and allow to 14 c 

BOTTLING : Bright & Clear AT 1.008.75 - 1.008.5 then STAND 1 Week @ 13 c 

CELLAR : 2 Months at 10 c then stand 1 week at 12 c BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd