BeerHistoryBloke

Friday, 3 November 2023

CANNON BREWERY Co Ltd : SINGLE STOUT

How Do All ,

Here`s a Single Stout, an 1871 brewing as noted in the Brewing Notebook @ SHW 6 / 1 / 2 / 3;

This notebook contains brewer`s notes and , happily some brewings from the Cannon Brewery of Clerkenwell ; the book forms part of the Ward`s Brewery Collection , held by the excellent foks at Sheffield City Archives on Shoreham St , Sheffield .

If any London based readers are able to help my southern UK Beer & Brewing history research by visiting the London Metropolitan or,Westminster City Archives and photographing records on my behalf ; Please get in touch , I`d love to hear from you .

This Recipe C Edd Mather 2026

This Recipe for 30.150 Wort Litres to Copper @ 1.051.75 from Mash Tun

80 % Mash Efficiency Assumed

Cannon Brewery

St John Street

Clerkenwell

London

Drawing of the Brewery from The Brewery History Society Website

SINGLE STOUT

13 Th April 1871

Gyle : 251

Original Gravity : 1.069 Racking Gravity : 1.013.5 Final Gravity : 1.010

I B U : 48 A B V : 7.8 %

MALTS

U K & Ireland

Warminster Malt : 45 % Plumage - Archer = 2.900 Kg

Crisp Malt : 43 % No 19 Maris Otter = 2.770 Kg

French & Jupps : 8.8 % Brown Malt = 0.635 Kg

3.2 % Black Malt = 0.230 Kg

Australia & New Zealand

Voyager Craft Malt : 45 % Veloria Schooner = 2.895 Kg

NZ : Replace with Gladfield Ale Malt

Barrett - Burston 43 % Border Pale Ale @ 4.5 ebc = 2.770 Kg

NZ : Replace with Maris Otter

Simpson`s Malt : 8.8 % Brown Malt = 0.635 Kg

3.2 % Black Malt = 0.230 Kg

South Africa ,Canada & U S A

45 % Pale Ale Malt v@ 4 - 5 ebc = 2.895 Kg

43 % Pale Ale Malt @ 6 ebc min = 2.770 Kg

8.8 % Brown Malt = 0.635 Kg

3.2 % Black Malt = 0.230 Kg

MASHING

Use a Stout Liquor

Thoroughly pre warm the mash tun to 90 c - 10 Minutes before mashing in

ENSURE the Liquor is 1.75 - 2 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c 0 - + 90 Minutes = 14.0 Litres

2 Nd Mash Heat : 67 c + 90 - + 150 Minutes = 7.100 Litres

At 150 Minutes , slowly open the mash tun valve and return any turbid or cloudy 1 St runnings ;

OVER the Mash until Bright & Clear , only then send to the Copper

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes ; AT 73 - 70 c = 27.760 Litres

At a Gravity of 1.005.5 - 1.005.25 , STOP TAPS and Collect the Wort in the Copper .

COLLECTION

At Collection of the Wort , ADD Liquor to the Copper reducing the gravity to 1.051.75

ON 30.150 Wort Litres @ Let Off - X Minutes

CONDENSE to 1.052 ON 30.000 Wort Litres IN Copper @ Let Off - 180 Minutes.

COPPER

A 3 Hour Boil ON HOPS

At Let Off - 180 Minutes , ADD the 1 St Hops ,

@ Let Off - 120 Minutes at 1.058 , ADD the 2 Nd Hop Charge ;

Then at Let Off - 60 Minutes @ 1.062.5 - 1.063 , ADD the 3 Rd Hop Charge

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

At Let Off , STAND 10 Minutes then 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 30.000 Wort Litres @ 1.052

6 IBU Goldings @ 6 % a/a = 11 g , 9 IBU Saazer @ 3.5 % a/a = 27 g

2 Nd Hop Charge : To 26.533 Wort Litres @ 1.058

6 IBU Goldings @ 6 % a/a , 10 IBU Saazer @ 3.5 % a/a = 28 g

3 Rd Hop Charge : To 24.245 Wort Litres @ 1.063

7 IBU Goldings @ 6 % a/a = 11 g ,

10 IBU Hallertau Heresbrucker @ 3.5 % = 27 g

YEAST

Pitch with 58 g Weight of a LIVE YEAST @ 16 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.069

2 M 19.5 1.067

E 20 1.060

3 M 21 1.054

E 24 1.047

4 M 21 1.039

E 19 1.039

5 M 18 1.028

E 16 1.022 DROP To 2 Nd F V & COOL

6 E 14 1.015 SKIM @ 1.014.25 - 1.014

7 M 13.5 1.014

E 13.5 1.013.5

8 M 13.5 1.013.5 RACK to Draught Container .

STAND : 1 Week at 12 - 13/14 c ; Then release Excess C O 2 and Re Seal .

CELLAR : AT 8 c FOR 3 Months then ADD Finings and Roll Well .

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

Cheers All and Happy Brewing ,

Edd

Wednesday, 1 November 2023

" NEWPORT BREWERY " INDIA ALE 1859

How Do All ,

Today`s recipe comes from the mysterious " Newport Brewery ";

Mentioned in the brewing book of H H Brakspear 1858 - 1864 @ B 33 / A5 / 2 ,

part of the Brakspear archives which are deposited with the helpfull and friendly team at the Oxfordshire History Centre on Temple Rd in Cowley .

As I mentioned in my post on the brewings at this brewery ,

I`m not sure which of the towns called Newport in the UK this may refer to ;

wether it be Newport Pagnell as suggested by Martyn Cornell , Newport in Shropshire or ,

The Isle of Wight as suggested by Gary Gillman .

If you`re able to assist with any information as to which toiwn H H Brakspear was brewing in 1858, Please leave a comment below or get in touch with me at : beerhistorybloke@gmail.com .

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ,

The original brewery and their successors in title

This Recipe For : 30.125 Wort Litres @ 1.059.75 from the Mash Tun , 80 % Mash Efficiency

30.000 Wort Litres @ Let Off - 90 Minutes AT 1.060

" NEWPORT BREWERY "

INDIA ALE

Monday 31 St January 1859

Original Gravity : 1.069.5 Racking Gravity : 1.009 Final Gravity : 1.006

I B U : 42 A B V : 8.4 %

MALTS

Warminster Malt : 30 % Plumage - Archer = 2.235 Kg

Crisp Malt : 30 % Chevalier = 2.230 Kg

20 % No 19 Maris Otter = 1.485 Kg

Simpson`s Malt 20 % Best Pale Ale @ 4.5 ebc = 1.485 Kg

MASHING

Use a Pale Ale Liquor

Thoroughly pre warm the mash tun to 90 c - 10 Minutes before mashing in

Ensure the Liquor is 2 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 63 c 0 - + 60 Minutes = 14.350 Litres

2 Nd Mash Heat : 66 c + 60 - + 120 Minutes = 3.20 Litres

3 Rd Mash Heat : 69 c + 120 - + 135 Minutes = 3.20 Litres

At 135 Minutes , slowly open the taps and Recirculate OVER the mash until the Wort is running

Consistently Clear & Bright ; Only then allow to the Copper .

SPARGING

AT Clear Wort to the Copper + 10 Minutes, Sparge at 72 c = 33.460 Litres

At a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper

COLLECTION

At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.059.75

ON 30.125 Wort Litres @ 1.059.75 , Then CONDENSE to

30.000 Wort Litres IN Copper @ Let Off - 90 AT 1.060 .

COPPER

A 1 1/2 Hour Boil ON HOPS

At Let Off - 90 Minutes , ADD the 1 St Hop Charge , then at Let Off - 60 Minutes + 2 Nd Hops

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

Let Off - 12 Mins , ADD the Copper Finings , then at Let Off , STAND 10 Mins then ,

After R / c for 10 Mins , STAND 1/2 Hour before COOLING A S A P to Pitching Heat

25.700 Wort Litres at Let Off + 45 Mins AT 1.069.5

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.060

16 IBU Goldings 6 % = 32 g , 10 IBU French Fuggles @ 4.2 % a/a = 28 g

2 Nd Hop Charge : To 28.500 Wort Litres @ 1.063

9 IBU Goldings @ 6 % = 18 g , 5 IBU French Fuggles @ 4.2 % = 17 g

3 Rd Hop Charge : To 27.140 Wort Litres @ 1.066

8 IBU Goldings @ 6 % = 17 g

RACKING HOPS : 10 g East Kent Goldings @ 6.5 %

YEAST

Pitch 126 ml of a LIVE YEAST @ 15 c

To 25.500 Wort Litres IN F V @ 1.060

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.069.5 Rouse at Pitching + 4 Hours , then EVERY 6 - 8 - STOP

2 M 15.5 1.066.5

E 16 1.064

3 M 18.5 1.056

E 19.5 1.050

4 M 21 1.039

E 22 1.028

5 M 22 1.017 CLEAR TO Settler / 2 Nd F V & COOL

6 E 16.5 1.013.75

7 E 16 1.011.5 SKIM @ 1.011

8 E 14 1.010.5

9 M 13.5 1.010

10 M 13.5 1.010 RACK ON HOPS = 25.000 Beer Litres - 24.800 Beer Litres.

STAND : 1 Week at 12 - 13 c then release Excess C O 2 , Then Re Seal and COOL .

CELLAR : 6 Months at 8 - 10 c then VENT and ADD FININGS , Roll Well ,

Then STAND 2 Weeks at 12 c .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 - 16 Hours BEFORE Q . C

Chers All and Happy Brewing ,

Edd

Monday, 30 October 2023

HODGSON`S KINGSTON BREWERY Co Ltd : PORTER 1894

How Do All ,

Today`s recipe is a beautifull Porter from 1894, One drawn from my recent trip to

The Oxfordshire History Centre in Cowley ; An analysis of , The brewing books of A J Baily

whilst he was brewing at Brook Street from early 1894 , Until early - mid 1897 .

This recipe comes from the only one of the trio of books to contain attenuation records , the earliest of the set which only covers the period between January and October 1894

@ B 33 A 13 1 .

The original grist for the mash was relatively simple , containing imported Russian barley ,

Malted in the UK @ 8 Quarters; And a malt entered as " Gray " at 4 Quarters ; then 3 quarters

Each of both Crystal and Black Malts .The Sugars originally used wer a blend of Graton`s ,

" Caramelised " ; and a common ingredients in quite a few stouts & porters of the period , Caramel .

The Hops used were a blend of both UK ( Sussex 1893 , and Falmouth Kents 1893 ) ;

And at the start Of the boil , Oregons 1893 .

Cheers All and Happy Brewing ,

Edd

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Hodgson`s Kingston Brewery Co Ltd and their Successors in title

This recipe for 30.200 Wort Litres from the Mash Tun @ 1.026 , 80 % Mash Efficiency

30.000 Wort Litres at Let Off - 140 Minutes

Hodgson`s Kingston Brewery Co Ltd

The Brewery

Brook Street

Kingston upon Thames

Surrey

PORTER

Thursday 30 Th August 1894

Gyle No : 189

Original Gravity : 1.052.75 Bottling Gravity : 1.012.75 Final Gravity : 1.010

I B U : 38 A B V : 5.6 %

MALTS

Crisp Malt : 51.2 % Hana Malt = 1.665 Kg

Warminster Malt 27.2 % Vienna = 0.885 Kg

French & Jupps : 14.4 % Medium Crystal = 0.520 Kg

7.2 % Black Malt = 0.260 Kg

MASHING

Use a Stout / Porter Liquor

Pre Warm the Mash Tun to 90 c - 10 Minutes before mashing in .

1 St Mash Heat : 66 c @ 0 - + 30 Minutes = 7.545 Litres

2 Nd Mash Heat : 67 c @ + 30 - + 120 Minutes = 1.800 Litres

At 120 Minutes , Slowly open the mash tun valve and return any cloudy 1 St runnings OVER

The mash until consistently clear & briught ; Only then send to the Copper .

SPARGING & COLLECTION

At Clear Wort to the Copper + 10 Minutes @ 83 - 80 c = 22.0 Litres,
At a gravity of 1.003 , Stop Taps and Collect Wort in the Copper ; Adding Liquor to the copper ,
Reducing the Copper Gravity to 1.026 ON 30.200 Wort Litres In Copper @ 1.026 ;
ADD the 1 St Sugar Charge then Condense to 1.043 On 30.000 Wort Litres @ Let Off - 140 Mins.
Take care to remove any scum or other detritus floating on the Wort surface ,
Before the 1 St Hops @ Let Off - 140 Minutes .

SUGARS

1 St Sugar Charge @ Let Off - x Mins To 30.200 Wort Litres

1.011.25 No 1 Invert Sugar = 1.065 Kg

1.005.5 Invert Belgian Candi Syrup = 0.520 Kg

2 Nd Sugar Charge @ Let Off - 60 Minutes To 29.585 Wort Litres

1.002.75 Caramel = 0.255 Kg

COPPER

A 2 Hour 20 Minutes Boil ON HOPS

1 St Hop Charge @ Let Off - 140 Minutes , then at Let Off - 90 Minutes ADD the 2 Nd Hops .

At Let Off - 60 Minutes , ON 26.085 Wort Litres IN Copper @ 1.049

ADD 3.300 Litres of LIQUOR, Reducing the Copper gravity to 1.045.5

ON 29.585 Wort Litres IN Copper , Then + Caramel .

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

AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes ,

THEN Recircirculate IN Copper for 5 - 10 Minutes , Then STAND 1/2 Hour

BEFORE COOLING A S A P to Pitch Heat .

HOPS

1 St Hop Charge : To 30.000 Wort Litres In Coapper @ 1.043

12 IBU Cluster @ 6.5 % a/a = 19 g

2 Nd Hop Charge : To 27.905 Wort Litres @ 1.046

16 IBU French Fuggles @ 4.2 % = 36 g

3 Rd Hop Charge : To 27.270 Wort Litres @ 1.049

10 IBU Goldings @ 6 % = 17 g

YEAST

25.550 Wort Litres IN F V @ 1.052.75

58 ml of a LIVE YEAST @ 16 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.052.75

2 M 16.5 1.050

E 17.5 1.045

3 M 19.5 1.040

E 21.5 1.032.5

4 M 22 1.026 CLEAR to 2 Nd F V = 25.200 Wort Litres IN Vessel

E 19 1.021

5 M 16 1.028

E 16 1.024.5

6 M 14 1.022.25

7 M 13.5 1.020.25 CLEAR To Conditioning Vessel = 24.800 Beer Litres

STAND : 2 Weeks at 12 c Then VENT Excess C O 2 and Re Seal .

MATURE : At 8 - 6 c FOR X Months UNTIL @ 1.014.5 , then STILLAGE vessel .

STILLAGE : At 10 c for 2 WEEKS then allow to 12 c and FULLY VENT @ 1.013.25 ;

Allow the C V to 15 c and then bottle as below .

BOTTLE : Clear & Bright at 1.012.75 at 15 - 16 c THEN STAND 1 Week @ 13 c - 15 c .

CELLAR : 2 Months at 10 c then STAND 1 Week at 12 c BEFORE Q . C .

Cheers All ,

Edd

Wednesday, 25 October 2023

W H BRAKSPEAR & SONS : X X ALE 1858

How Do All ,

Today`s beery delight comes from the well known Henley brewery of Brakspear & Sons.

The source of today`s recipe is the Brewing Book 1858 - 1864 of ,H H Braksapear

@ B 33 / A 5 / 2 ; cared for by the friendly folks at The Oxfordshire History Centre on

Temple Rd in Cowley .

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

W H Brakspear & Sons Ltd and their successors in title

W H Brakspear & Sons

The Brewery

New St

Henley oin Thames

Oxfordshire

Photo of New St Courtesy of Brakspear`s

X X ALE

17 Th April 1858

Brew No : 23

Original Gravity : 1.056.5 Racking Gravity : 1.013.25 Final Gravity : 1.011

I B U : 28 A B V : 6.0 %

MALTS

U K & Ireland

Crisp Malt : 30 % Chevalier = 1.430 Kg

Crafty Maltsters 30 % Scottish Annat = 1.420 Kg

Warminster Malt 40 % Vienna Malt = 1.905 Kg

Australia

Voyager Craft Malt 40 % Veloria Vienna = 1.905 Kg

60 % Veloria Schooner = 2.865 Kg

New Zealand & South Africa

Crisp Malt 30 % Chevalier = 1.430 Kg

30 % Maris Otter = 1.425 Kg

Weyermann Malt 40 % ` Barke ` Vienna = 1.905 Kg

U S A

Valley Malt 50 % Golden Valley Pale Ale = 2.380 Kg

Weyermann Malt 50 % ` Barke ` Vienna = 2.380 Kg

MASHING

Use a Lightly Burtonised Liquor

Pre Warm the mash tun to 95 c - 10 Mins ; ENSURE the Liquor is 1.5 " ABOVE the Plates

1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 11.510 Litres

2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 7.150 Litres

At 150 Minutes , slowly open the mash tun valve and return any cloudy / turbid 1 St Worts OVER

The mash until consistently clear & bright , only then allow to the Copper.

SPARGING

AT Clear Wort to the Copper + 10 Minutes

SPARGE :1 St = 12.245 Litres @ 86 c ; 2 Nd Sparge @ 56 c = 5.110 Litres

At a gravity of 1.004 ; Stop Taps and Collect Wort in the Copper .

COLLECTION

At 1.004 , Stop Taps and Collect Wort in the Copper ; ADDING LIQUOR to the vessel ,

REDUCING the Copper Gravity to 1.038.25 ON 30.170 Wort Litres

Then ADD the Cane Sugars and CONDENSE to 1.045.25 ON 30.000 Wort Litres In Coipper.

NB : Take care to remove any scum or other detritus floating on the Wort surface ,

BEFORE Let Off - 105 Minutes ( 1 St Hop Charge ) .

SUGARS

Cane Sugar @ 1.006.75 = 0.540 Kg

NB : Australian or U S readers should try this with a Raw Cane / Un Refined Cane sugar

COPPER

A 1 3/4 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 105 Minutes , then at Let Off - 60 Minutes, ADD the 2 Nd Hops .

At Let Off - 30 Minutes ; ADD the 3 Rd Hop Charge

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

Then Re Circulate IN Copper for 10 Minutes BEFORE a Half Hour Stand .

At the end of the 1/2 Hour STAND ; SEND TO A Hop Back Vessel for a 1 HOUR STAND

AFTER the 1 Hour in the Hop Back is Up , COOL A S A P to Pitching Heat

Volume @ Let Off + 45 Minutes = 23.570 Wort Litres @ 1.056.5

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.045.25

7 IBU French Fuggles @ 4.2 % = 18 g

3 IBU Brewer`s Gold @ 6.5 % = 5 g

2 Nd Hop Charge : To 26.850 Wort Litres @ 1.050

3 IBU Goldings @ 6 % = 5 g

3 IBU Brewer`s Gold @ 6.5 % = 4 g

4 IBU French Fuggles@ 4.2 % = 10 g

3 Rd Hop Charge : To 25.240 Wort Litres @ 1.053

6 IBU East Kent Goldings @ 6.5 % = 9 g

HOP BACK CHARGE

14 g French Fuggles to 23.500 Wort Litres IN VESSEL ( Approx )

YEAST

Pitch with 90 ml of a LIVE YEAST CULTURE @ 15 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.056.5

2 E 6 16.75 1.050

3 M 6 18.25 1.041.25

M 9 19 1.034.5

Noon 20 1.032.25

E 2 20.25 1.032 CLEAR TO 2 Nd F V = 22.800 Wort Litres IN Vessel

4 M 20 1.022

E 18 1.017.5

5 E 16 1.015.25

6 E 14.5 1.014

7 E 14 1.013.25 RACK to Draught Container .22.500 Beer Litres

( Approximated Volume )

STAND : 1 Week @ 12 - 13 c Then release Excess C O 2 and re seal .

CELLAR : 4 Weeks at 6 - 8 c then ADD Finings and roll well +

1 Week @ 10 c & Roll again before stillaging .

STILLAGE : 1 Week at 12 c then FULLY VENT and allow 12 Hours Before Q . C

Cheers All and Happy Brewing ,

Edd

Monday, 23 October 2023

W H BRAKSPESAR & SONS : SELECTED BREWINGS 1858 & 1864

How Do All ;

Today`s post is drawn from the brewing book of H H Brakspear which covers 1858 - 9 & 1864 ;

It`s part of the Brakspear`s collection deposited with the ever helpful & friendly team down in

Oxford at The Oxfordshire History Centre in Cowley , Cat No : B 33 / A 5 / 2 .

W H Brakspear & Sons : A Potted History;

Photo of New St Ca 1900 Courtesy of Brakspear`s

Robert Brakspear , a Publican Brewer of Witney joined his uncle ;

Richard Hayward at his brewery & Malthouse at ` The Bell ` in Henley in 1779 ,

becoming a partner in the business in 1781 ; Purchasing the business outright in 1803 ,

after inheriting his Uncle`s share of the business .

By 1812 when Robert Brakspear died , the business at The Bell had expanded to own or operate 34 ` Tied ` houses after the merger with their near neighbours , Appleton & Shaw of New St .

Brewing at the brewery of Richard Hayward ceased soon after the merger , with all brewing concentrated at New St .

In 1825 , William Henry Brakspear became a partner in his father`s brewery ; becoming sole

proprietor of the New St concern by 1848 ; with his own sons , Archibald and George becoming partners in due course . When , W H Brakspear died in 1882 he had increased the output of the brewery from ;9,000 Barrels per Annum in 1838 , to 14,000 barrels in 1882 .

W H Brakspear & Sons was registered as a limited company in January 1896 ;

within two years , The newly founded company had purchased another local rival ,

Holmes & Steward , of The Grays Brewery in Henley .

In 1913 the firm bought Baker, Powell & Co of Wokingham ;

Following this purchase , in 1940 they bought Gundry & Co of Goring ( Oxon ) and 18 pubs .

In 2002 , the production of Brakspear`s fine ales in Henley ceased ; with production moving to

the nearby Wychwood Brewery ; with a spell of being brewed at Burtonwood Brewery near

Warrington in Cheshire ; after this period , production was then centralised at Wychwood ,

Where some of the historic New St vessels and brewery plant were moved in order to

better replicate the beers as brewed down the road at Henley ; Though since 2013,

The Brakspear`s company has had it`s own plant at ` The Bull ` on Bell St in Henley; a welcome

return of Brakspear`s to the area of Henley where Robert Brakspear moved in 1779 .

Cheers All , I hope you all enjoy this analysis and ;

I`m always keen to see more historic brewing records , so if any readers are able to assist with ,

Photos of brewing records from the Oxfordshire area in Private Collections , please leave a ciomment below or e mail me @ beerhistorybloke@gmail.com .

Cheers All , Edd

This Analysis C E Mather 2023

W H Brakspear & Sons

The Brewery

New St

Henley on Thames

Oxfordshire

Photo of Brakspear Steam Dray : Courtesy of Brakspear`s

SELECTED BEERS 1858 & 1864

Brew No BEER DATE Original Grav Racking Grav Final Gravity I B U A B V

11 P X X 08/09/1864 1.059.75 1.010.25 1.007 54 7.0 %

3 Pale Ale 07/10/1864 1.064.5 1.016 1.012 60 7.0 %

23 X X 17/04/1858 1.056.5 1.014 1.011 28 6.0 %

76 X X 21/10/1864 1.061 1.013.5 1.010 22 6.7 %

24 STOCK X X 20/04/1858 1.059.5 1.011 1.007 26 7.7 %

4 Table Beer 20/05/1858 1.037.25 1.010.25 1.007 40 4.0 %

P/Gyled W/ X X X

8 Table Beer 22/07/1864 1.043 1.017.25 1.014 10 3.8 %

Table Beer 27/09/1864 1.037.75 1.011.25 1.008 30 3.9 %

3 PORTER 14/05/1858 1.056.25 1.010.5 1.007 44 6.5 %

7 PORTER 13/10/1864 1.060 1.018 1.014 26 6.0 %

1 STOUT 27/10/1864 1.077.75 1.020 1.016 70 8.2 %

6 X X X 12/10/1858 1.082.5 1.020 1.015 48 9.0 %

8 X X X 22/07/1864 1.083.5 1.018.25 1.014 58 9.3 %

Cheers All ,

Edd

Sunday, 22 October 2023

LlOYD & Co , St ALBANS : X MILD 1873

How Do All ,

Today`s recipe is a tasty treat from a small Hertfordshire brewery from the early 1870`s ;

Chosen after I asked fellow beer history enthusiast Martyn Cornell what sort of beer from the

Lloyd & Co range he`d like to see as a recipe , he kindly relied that a Mild recipe would be good

To see . My reply was , X Mild , it is then !!

Originally brewed using a local Malt @ 6 Quarters of No 2 St Albans Malt,

With the first hop charge being an OLD crop year, Viz : " 12 Lbs Americans 1868 ",

and the last Hop Charge consisting of " 24 Lbs Playfoot Kt 1872 " .

The more eagle eyed amongst you will notice I`ve used Malt Extract in this recipe ;

This is purely there for ` Wort Extension ` purposes ; IE : To increase the final ` Yield To F V `

At the specified Original Gravity , in this case 1.045.25 .

Some of you may be wondering as to the reason ,Well , it`s merely a replication for the

Home or Hobby Brewer of the use of ` Reserved Wort ` in a commercial Brewery in the 1870`s ,

A technique also used at the Kingsbury Brewery during the period covered by the source of today`s cerevesian delight ; The Brewing Book of Wm Oakly Baily 1872 - 1875 @ B 33 / A 9 / 1 ,

Part of the Brakspear`s archives, cared for by the friendly and helpfull team on Temple Road,

at The Oxfordshire History Centre , Cowley .

If any blog readers know of brewing records in private collections from Hertfordshire and the

Surrounding counties, and are able to send me photos , please leave a comment below

or send me an e mail ,

Cheers All and Happy Brewing ,

Edd @ beerhistorybloke@gmail.com

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

The Kingsbury Brewery Co Ltd and their successors in title

Loyd & Co

The Kingsbury Brewery

Verulam Rd

St Albans

Hertfordshire

Recent Photo of The Kingsbury Brewery Premise from,
The BHS Webpage on The Kingsbury Brewery Co Ltd

X MILD

Saturday 24 Th May 1873

Gyle No : 45

Original Gravity : 1.045.25 Racking Gravity : 1.011.75 Final Gravity : 1.007

I B U : 22 A B V : 4.7 %

MALTS

Crisp Malt : 42.5 % Chevalier = 2.0 Kg

42.5 % Hana Vienna = 2.015 Kg

25 % No 19 Maris Otter = 1.175 Kg

MASHING

Use a ` Mild Ale ` / SOFT Liquor

Thoroughly pre warm the Mash Tun to 95 c - 10 Minutes BEFORE Mashing In

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

1 St Mash Heat : 65 c At 0 - + 60 Mins = 13.00 Litres

2 Nd Mash Heat : 66 c At + 60 - + 120 Mins = 2.0 Litres

3 Rd Mash Heat : 69 c At + 120 - + 135 Mins = 3.70 Litres

At Taps ( 135 Mins ) , slowly open the mash tun valve

Return any turbid or cloudy 1 st runnings OVER the mash until consistently clear and bright ,

ONLY send to the copper after 5 Minutes of consistently clear wort runnings.

SPARGING

Sparge at Clear Wort to the copper + 10 Minutes @ 78 - 76 c = 27.160 Litres

At a gravity of 1.004.5 - 1.004.25 , STOP TAPS / Close off the Mash Tun Valve and Collect Wort.

COLLECTION

At Collection , ADD Liquor to the Copper , reducing the Copper Gravity to 1.042

ON 27.160 Wort Litres IN COPPER ; Then Condense to 1.042.25 ON 27.000 Wort Litres ,

Remove any scum or other detritus floating on the Wort Surface BEFORE L/Off - 150 Minutes.

SUGARS

1.003 Malt Extract = 0.300 Kg To 30.075 Wort Litres

COPPER

A 2 1/2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes @ 1.051

ON 21.405 Wort Litres in Copper , ADD 9.135 Litres of LIQUOR,

Reducing the Copper Gravity to 1.035.5 , THEN at Let Off - 60 Minutes

ON 27.760 Wort Litres IN Copper @ 1.039 , ADD 2.315 Litres of LIQUOR ,

Reducing the Copper Gravity to 1.036 ON 30.075 Wort Litres , Then ADD the Malt Extract.

AT Let Off - 30 Minutes , ADD the 2 Nd Hop Charge

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

RECIRCULATE In Copper for 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P .

HOPS

1 St Hop Charge : To 27.000 Wort Litres @ 1.042.25

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

2 Nd Hop Charge : To 27.760 Wort Litres @ 1.042

13 IBU French Fuggles @ 4.2 % a/a = 33 g

YEAST

Pitch with 145 ml of a LIVE YEAST @ 14 c

Strain Reccomendation : Whitbread T II Type

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.045.25

2 M 17.5 1.035

E 18.5 1.028

3 M 18.5 1.022

E 19.5 1.016

4 M 15.5 1.014

E 15 1.013

5 E 13 1.011.75

6 M 13 1.011.75 RACK & Fine to Draught Vessel

STAND : 1 Week at 13 c

CELLAR : 2 Weeks at 10 c then roll well and Stillage

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

Cheers All ,

Edd