FREMLIN BROTHERS : X X ALE 1875

 How Do All ,

I`ts been a while since I posted a recipe from a brewery in Kent , So today`s cerevesian treat will 

redress the balance in favour of the XX Ale of Fremlin`s , interpreted from the information in the 

Earliest surviving brewing book ; Covering the majority of 1875 which is cared for as part of  the 

Fremlin`s Collection by the ever helpfull and friendly team at the Kent History Centre in Maidstone .

Cataloge No : Fremlin`s Brewing Book 1875 @ U 3555 / 2 / F / Box 2 / 1 / 1 / 1   .

This recipe C Edd Mather 2024 

        This recipe FOR 13.50 Wort Litres FROM MASH TUN @ 1.044.75 , 80 % Mash Efficiency 

                              30.040 Wort Litres IN COPPER @ Let Off - 105 Minutes @ 1.045 

Fremlin Brothers 

Pale Ale Brewery

Earl St

Maidstone 

Kent

Pale Ale Brewery Drawing from ,
The Brewery History Society Webpage on Fremlin`s 

 

                                                               X X ALE 

                                          Saturday 20 Th March 1875

                                                      Gyle : 225 

           Original Gravity : 1.059 Racking Gravity : 1.017 Final Gravity : 1.014

                                            I B U : 42         A B V : 6  % 

                                                                        MALTS

Crisp Malt :                             60  %  Chevalier                = 1.500 Kg 

                                                40  %  No 19 Maris Otter  = 1.000 Kg

                                                                     MASHING 

                                                       Use a Pale Ale type Liquor  

                                          Thoroughly pre warm the mash tun to 95 c 

                                          Liquor 1.5 " ABOVE the Plates / Filter Bed 

                           1  St Mash Heat : 63 c @      0 - +    30 Minutes = 7.165 Litres 

                           2 Nd Mash Heat : 68 c @ + 30 - + 150 Minutes = 3.300 Litres 

    At 150 Minutes , slowly open the mash tun valve and return any Cloudy Wort OVER the maash 

                                         UNTIL CONSISTENTLY CLEAR & BRIGHT 

                             Only then send to the Copper  & Begin TUN Wort Collection .

                                     SPARGING & MASH TUN WORT COLLECTION

            Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 74 - 71 - 69 c = 11.000 Litres 

                  At a RUNNINGS Gravity of 1.004.5 , STOP TAPS / Close M/tun Valve OFF ,

                                    THEN COLLECT MASH TUN WORT IN COPPER 

                                                   ADJUST THE GRAVITY TO 1.044.75 

                                   ON 13.500 Wort Litres IN COPPER @ Let Off - X Mins 

                                                             WORT COLLECTION

                                 Adter Collecting 13.50 Wort Litres IN Copper @ 1.044.75 ,

                                                       ADD 16.710 Litres of LIQUOR ;

                   REDUCING THE Copper Gravity to 1.020 ON 30.210 Wort Litres IN COPPER 

                                     THEN AD THE 1 St Sugar Charge = + 1.024.75 Degrees 

                            = 30.210 Wort Litres IN Copper @ 1.044.75 AT Let Off - X Minutes 

                        CONDENSE TO 30.040 Wort Litres IN COPPER @ Let Off - 105 Minutes 

                                                                        SUGARS 

                                       1  St Sugar Charge : To 30 210 Wort Litres @ 1.020 

                                                  1.024.75 White CANE Sugar = 1.950 Kg

                                       2  Nd Sugar Charge : To 26.605 Wort Litres @ 1.049

                                                   1.003.25 White CANE Sugar = 0.225 Kg 

                                                                         COPPER 

                                                          A 1 3/4 Hour Boil ON HOPS 

                                              1 St Hop Charge @ Let Off - 105 Minutes , 

                       Then @ Let Off - 65 Mins ON 24.365 Wort Litres IN Copper @ 1.053.5 

                                                     ADD 2.240 LITRES OF LIQUOR ,

                     Reducing the Copper Gravity to 1.049 , THEN ADD the 2 Nd Sugar Charge 

                                      At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge 

                                      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 1/4 Hour,

                                      BEFORE RECIRCULATING IN COPPER 1/4 HOUR 

                                                                    STAND 1/2 Hour

                                                      THEN COOL A S A P to Pitching Heat 

                                 TARGET : 23.350 Wort Litres @ 1.059 @ Let Off + 60 Minutes  

                                                                            HOPS 

                                          1 St Hop Charge : To 30.040 Wort Litres @ 1.045 

                                               10 IBU Goldings          @ 6 %    a/a = 18 g 

                                               10 IBU Brewer`s Gold @ 6.5 % a/a = 16 g 

                                         2 Nd Hop Charge : To 26.475 Wort Litres @ 1.052.5 

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

                                                 7 IBU Brewer`s Gold @ 6.5 % a/a = 11 g 

                                         3 Rd Hop Charge : To 24.960 Wort Litres @ 1.055.5 

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

                                                 9 IBU Brewer`s Gold @ 6.5 % a/a = 14 g 

                                                                           YEAST

                                               Pitch with 110 ml of a LIVE YEAST @ 15 c

                               To an ESTIMATED 23.700 Wort Litres IN F V @ Original Gravity  

                                            START Yeast IN @ 2 - + 2.5  Wort LITRES in FV 

                                                          ATTENUATION 

DAY      Hour      Heat      Gravity                      REMARKS 

    1              P            15           1.059

    2            M            16           1.057       

                   E            16.5        1.052

    3            M            18           1.047

                   E            19.75      1.037.5   

    4       M   6            20           1.032

              E  1:30        21           1.027     CLEAR To 2 Nd F V = 23.350 Wort Litres .

                   E            19           1.023   

    5            M            16.5        1.018.75

                   E            16           1.018

    6             E            15           1.017

    7             N           14.5         1.017       RACK to DRAUGHT VESSEL   

STAND : 1 Week @ 13 c

CELLAR @ 8 c 2  Months then ADD FININGS and roll well .

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 12 hours before Q . C  

Cheers All and Happy Brewing ,

Edd 

HENRY BENTLEY & Co Ltd : I P A 1893

How Do All ,

It`s been a while since I featured a recipe from one of my favourite Yorkshire breweries that of ,

 Henry Bentley & Co at Woodlesford near Leeds .

As with the other recipies from this West Riding firm , today`s cerevesian delight is drawn from ,

The information in the " Brewing Book 1892 - 1894 " @ WYL 2045/288/106 , part of the much

Larger Bentley`s Yorkshire Breweries Collection ; Cared for by the gradely folks over at the

 West Yorkshire Archives Leeds, Morley.

The ingredients originally used were a total 13.5 Quarters of Malt ; Yorkshire , " California C " ,

And the ubiquitous " Smyrna " providing X Wort Barrels @ 1.056 ; Then the sugar portion ,

6 Quarters of Invert Glucose @ 1.016.75 total contribution .

 Hops employed in the Copper were , a blend of 65 Lbs of " Rose Kent A " ,

 50 Lbs of Californian 1892  , 65 Lbs of 1891 Kent hops " May " and the final Hop Charge of ,

75 Lbs of 1893 Worcester " Cook " ; These three Hop Charges giving an agregate IBU of 60 .

I hope that you all enjoy the recipe ; 

I`ve got a Small favour to ask of those who may be able to help , I`m looking for access to ANY 

Historic brewing records from the North of England amongst Others ;

From the earliest commercial records up to 1939 or so . If you`re able to assist , 

Please get in touch with me @ beerhistorybloke@gmail.com  .

Cheers All and Happy Brewing , 

Edd 

This recipe C Edd Mather 2026

Henry Bentley & Co Ltd 

Eshaldwell Brewery

Woodlesford 

Nr Leeds 

West Riding 

Yorkshire

 

                                                                    I  P  A  

                                                 Thursday 12 Th January 1893 

                                                               Gyle No 72

                      Original Gravity : 1.063.75 Bottling Gravity : 1.017.75 Final Gravity : 1.015  

                                                          I B U :  60         A B V : 6.5  %

                                                                         MALTS 

Crisp Malt :                      44.5   %  Chevalier                  =  2.265 Kg

                                         37      %   Pale Ale @ 4.5 IBC = 1.880 Kg

                                         18.5   %   Pale Ale @ 6.5 IBC = 0.940 Kg

                                                                      MASHING 

                                                       Use a Pale Ale type Liquor 

                                    Thoroughly pre warm the Mash Tun with Liquor 

                                                  @ 95 c - 10 M BEFORE Mashing In ,

                                              Liquor 1.5 " ABOVE the Plates / Filter Bed 

                                  1  St Mash Heat : 63 c At    0 - + 20 Minutes = 13.0 Litres 

                                 2 Nd Mash Heat : 67 c At + 20 - + 120 Minutes = 6.0 Litres 

                                                               At 120 Minutes , 

                 Slowly open the mash tuin valve and return any cloudy 1 St runnings OVER the Mash 

                                UNTIL CONSISTENTLY CLEAR & BRIGHT FOR 5 Minutes  

                                               ONLY THEN SEND TO THE COPPER  

                                              SPARGING & TUN WORT COLLECTION    

                                Sparge @ Clear Wort to the Copper + 5 - 10 Minutes at 72 c

                                                             = 22.900 Litres Allowance  

                          At a Gravity of 1.005.75  STOP TAPS / Close OFF Mash Tun Valve 

                                           ADJUST Gravity to 1.056 WITH LIQUOR 

                  THEN Collect MASH TUN Wort = 22.000 Wort Litres @ 1.056 IN COPPER 

                                                            AT Let Off - X Minutes 

                                                    WORT COLLECTION 

            After Collecting 22.0 Wort Litres IN the Copper @ 1.056 , ADD 8.235 Litres of Liquor,

                                                Reducing the Copper Gravity to 1.040.75 

                                     ON 30.235 Wort Litres IN COPPER @ L/Off - X Mins.

                                                       THEN CONDENSE TO 1.056 

                                   ON 30.100 Wort Litres IN Copper @ Let Off - 120 Minutes 

                                                                        SUGARS 

                                      1 St Sugar Charge : To 30.235 Wort Litres IN Copper 

                                                     1.015 Invert Glucose = 1.485 Kg

                                     2  Nd Sugar Charge : To 30.325 Wort Litres IN Copper 

                                                    1.001.75 Invert Glucose = 0.175 Kg 

                                                                        COPPER 

                                                            A 2 Hour Boil ON HOPS 

                                                 1 St Hop Charge @ Let Off - 120 Mins , 

                                    @ Let Off - 90 Minutes , ADD the 2 Nd Hop Charge.

                          At Let Off - 65 Minutes @ 1.062.25 ON 26.915 Wort Litres IN Copper ,

                          ADD 3.410 Litres of Liquor , reducing the Copper gravity to 1.055.25 

                     Then ADD the 2 Nd Sugar Charge = 30.325 Wort Litres @ 1.057 IN Copper 

                                          At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge 

               At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/4 Hour

                                         THEN Recirculate IN COPPER for 15 Minutes , 

                    THEN STAND a further 1/2 Hour before COOLING  A S A P to Pitching Heat .

                                                                            HOPS

                                          1  St Hop Charge : To 30.100 Wort Litres @ 1.056 

                                                    11 IBU OLD Goldings @ 4 % a/a = 31 g

                                        2 Nd Hop Charge : To 28.220 Wort Litres @ 1.059.5 

                                                      15 IBU Fuggles            @ 5.5 % a./a = 30 g

                                                      14 IBU Brewer`s Gold @ 6.5 % a/a  = 24 g

                                        3 Rd Hop Charge : To 30.190 Wort Litres @ 1.057.25

                                                          10 IBU Goldings  @ 6 % a/a  = 20 g

                                                    6 IBU Bramling Cross @ 6.5 % a/a = 11 g

                                                    4 IBU Brewer`s Gold  @ 6.5 % a/a =    8 g

                                                                    RACKING HOPS   

                                     Rate in 1893 @ 1.25 Lbs  Per Barrel / 3.47 g Per Barrel Litre

                                                   50 g Hallertau Heresbrucker @ 3.5 % a/a 

                                          To 25.900 - 25.600 Beer Litres IN Conditioning Vessel 

                                                                           YEAST

                                            Pitch with 110 g Weight of a LIVE YEAST @ 16 c

                                                      TO 26.600 Wort Litres @ 1.063.75 

                                                           ATTENUATION

DAY    Hour    Heat    Gravity                            REMARKS 

    1            P          16      1.063.75       ROUSE @ PITCH + 4 - 6 Hours and EVERY 6 - 8 

    2           M         17.25  1.052.75       DROP TO 2 Nd Fermenting Vessel = 26.300 Wort Litres              

                  E         17.25  1.038.5

    3           M         18.5    1.028.5         SKIM & STOP ROUSING 

                E 10      19.5    1.026.5         SKIM & COOL 

    4           M         19       1.025.5         To 3 Rd F V + FININGS @ 1.025

                 E          16.5    1.024

    5           E          14.5    1.022.75

    6           M         14.5    1.022.75        SEND To Maturation Vessel ON HOPS

STAND : 1 Week at 13 c then VENT EXCESS C O 2 and Re Seal M V 

CELLAR : 3 Months @ 6 - 8 c then STILLAGE @ 10 - 12 c 2 WEEKS 

BOTTLING : CLEAR & BRIGHT @ 1.017.75 at 15 c + 1 WEEK @ 13 c 

CELLAR : 3 Months @ 10 c / 2 Months @ 12 c 

STAND : 1 Week at 12 - 10 c BEFORE Q . C  

Cheers All ,

Edd 

WHITBREAD & Co : DOUBLE STOUT 1876

 How Do All ,

 As with other beers from this source , I`m quite confident the " Unknown Brewery , 

Brewing Book 1876 - 1877 @ LMA 4453 / D 02 / 024 " which forms part of the Whitbread archives Cared for by the team at the London Metropolitan Archives is , A compendium of the Ale & Porter brewing books from Chiswell Street for the period ,

                           Whitbread : Ale Brewing Book 1876 - 1877 @ LMA 4453/D/01/042 

                                           Porter Brewing Book 1876 - 1877 @ LMA 4453/D/09/071

This recipe C Edd Mather 2024       

                             This recipe for 26.595 Wort Litres FROM the MASH

                                 @ 1.070.75 @ 80  % Mash Efficiency 

               30.350 Wort Litres IN Copper @ COLLECTION AT 1.070.75 ; 

                                              Let Off - X Minutes ,

                 30.240 Wort Litres IN Copper @ Let Off - 90 Minutes @ 1.071 

                                                      DOUBLE STOUT

                                             Wednesday 12 Th July 1876  

                                                          Gyle No : 2

              Original Gravity : 1.081  VAT / C . V Gravity : 1.027 Final Gravity  : 1.016

                                               I B U : 50         A B V : 9  % 

                                                             MALTS 

Crafty Maltsters :         65.25 % Scottish Annat = 5.030 Kg

French & Jupps :          31.5   % Brown Malt     = 2.745 Kg

                                       3.25  % Black Malt      = 0.280 Kg 

                                                          MASHING

                                       USE a Stout / Porter Liquor Profile  

                         Thoroughly pre warm the mash tun with Liquor @ 95 c ;

               - 10 Mins BEFORE mashing in , LIQUOR 1.75 " Above the Plates 

               1  St Mash Heat : 64 c @        0 - +   60 Minutes = 15.750 Litres 

               2 Nd Mash Heat : 67 c @  + 60 - + 150 Minutes =   4.500 Litres 

At 150 Minutes , Slowly open the mash tun valve and , return any turbid / cloudy 

                  Worts OVER the mash until consistently clear - + 3 - 5 Minutes , 

                  Only then send to the Copper and begin Collection of Tun Wort .

                          SPARGING & MASH TUN WORT COLLECTION 

                Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 76 c 

                                 Allowance of Sparge Liquor = 40.275 Litres 

                                       At a Tun Runnings Gravity of 1.007 ; 

                     STOP TAPS and COLLECT TUN WORT IN THE COPPER 

                               = 26.595 Wt / Litres IN COPPER @ 1.070.75 .

                                                 WORT COLLECTION 

             After ensuring the Copper Wort Volume is at 26.595 W/Litres @ 1.070.75 ,

             ADD 3.755 Litres of LIQUOR = 30.350 Wort Litres @ 1.062 IN COPPER 

                           THEN ADD the SUGAR AND CONDENSE to 1.071 

                          ON 30.240 Wort Litres IN Copper @ Let Off - 90 Mins

                                                               SUGARS 

                                1 St Sugar Charge Volume = 30.350 Wort Litres 

                                   1.004.75 White Cane Sugar          = 0.375 Kg 

                                   1.004      Demerara Cane Sugar    = 0.315 Kg

                               2 Nd Sugar Charge Volume = 27.195 Wort Litres 

                                             1.001     Malt Extract = 0.090 Kg

                                                               COPPER 

                                             A 1 1/2 Hour BOIL on HOPS

                      FOR 1 St Hour / 70 Minutes A SHARP / V Vigorous Boil 

           1 St Hop Charge @ Let Off - 90 Mins , 2 Nd Hops @ Let Off - 60 Minutes .

                              At Let Off - 30 Minutes , ADD the 3 Rd Hops 

At Let Off - 14 Mins @ 1.080.5 ON 26.515 Wort Litres , ADD 0.680 Litres of Liquor,

            Reducing to 1.078.5 ON 27.195 Wort Litres IN Copper @ L/Off -12 Mins

                    Then ADD Copper finings and @ Let Off , STAND 1/4 Hour 

                   @ Let Off + 15 Mins, Recirculate WORT in Copper 1/4 Hour

               THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat 

                 Wort Volume @ Let Off + 80 Mins = 26.680 Wort Litres @ 1.081

                                                               HOPS 

                              1  St Hop Charge : To 30.240 Wort Litres @ 1.071

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

                                      12 IBU East Kent Goldings @ 6.5 % a/a = 24 g

                              2 Nd Hop Charge : To 28.535 Wort Litres @ 1.075 

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

                              3  Rd Hop Charge : To 27.395 Wort Litres @ 1.078 

                                 5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 20 g 

                                                               YEAST

                         Pitch with 145 ml / 116 g Weight of a LIVE YEAST @ 15 c 

                                                        ATTENUATION 

DAY   Hour   Heat   Gravity                      REMARKS 

    1           P         15       1.081

    2           M       18       1.077       DROP to 2 Nd F V 

              E 11      19.5    1.066       26.200 Wort Litres IN 2 Nd FV 

    3           M       22       1.052

                 E        25       1.042       

          E  11:30    25       1.036.6     COOL 

    4           M       20       1.032

                  E       18.5    1.030    SKIM 

    5            E       16.5    1.028    SKIM & COOL 

    6            E       15       1.027.5

    7            E       13.5    1.027     SEND TO MATURATION VESSEL 

MATURATION VESSEL : 13 - 15 c ONE WEEK , Vent Excess CO 2 as required .

CELLAR : At 10 c ONE MONTH , then lower to 6 - 8 c UNTIL @ 1.020.75 ;

                   ADD FININGS ROLL WELL and STILLAGE @ 10 - 12 c TWO WEEKS .

BOTTLING : At 1.019.25 FULLY VENT C . V and allow to 15 - 16 c 

                       BOTTLE CLEAR & BRIGHT @ 1.018.75 + 1 Week @ 13 - 16 c 

CELLAR : 1 Month at 12 c / 2 @ 10 c THEN AT 6 - 8 c FOR 4 Months 

                   STAND 2 Weeks  @ 10 - 12 c , THEN Q . C 

Cheers All and Happy Brewing ,

Edd 

X ALE 1876

 How Do All ,

Today`s cerevesian treat comes from the ` Unknown Brewery `Brewing Book 1876 - 1878 which ,

Forms part of the Whitbread Archives , Cared for by the helpfull & friendly team in Clerkenwell 

At The London Metropolitan Archives on Northampton Road . 

Unknown Brewery ,Brewing Book 1876 - 1877 @ LMA / 4453 / D / 02 / 024

As I mentioned in previous posts on this source , 

I`m fairly convinced that this particular source is , a ` Compendium `of the Ale and Porter 

Brewing Books used to record production at the Chiswell St brewery of Whitbread & Co 

( For the period 1876 - 1877 ) 

A conundrum I hope to resolve on my next visit to the archives !!! .

Anyroad , here`s today`s recipe ;  A tasty Victorian X Ale from one of the capital`s premier brewers , Originally brewed with UK Malts , and English and Noble european hops in the Copper  .

This recipe C Edd Mather 2024

             THIS RECIPE FOR 31.170 Wort Litres IN Copper @ Let Off - X Minutes @ 1.045.75

                                                          80  % Mash Efficiency Assumed 

                                   31.000 Wort Litres IN Copper @ Let Off - 105 Minutes @ 1.046

                                      23.200 Beer Litres Racked Down ( Estimated Yield ) @ 1.011 

                         X   ALE 

                                          Monday 10 Th July 1876

                                                     Gyle No : 2 

                          Original Gravity :1.058  Racking Gravity : 1.011  Final Gravity : 1.008 

                                                I  B  U  :  24                          A  B  V : 6.6  %

                                                                 MALTS

U K 

Warminster Malt :                     25  % Mild Ale Malt = 1.475 Kg

                                                  25  % Vienna Malt    = 1.470 Kg 

Crisp Malt :                               25  % Chevalier        = 1.470 Kg

                                                  25  %  Hana Vienna  = 1.480 Kg

Ireland 

Minch Malt :                50  %  1914 Spratt - Archer Mild Ale Malt = 2.945 Kg

Crisp Malt :                               25  % Chevalier        = 1.470 Kg

                                                  25  %  Hana Vienna  = 1.480 Kg

Australia 

Voyager Craft Malt :                 50  %  Veloria Vienna          = 2.925 Kg

                                                  50  %  Veloria Schooner      = 2.920 Kg

                                                                       MASHING 

                                                 Use a Mild Ale / Soft Liquor 

              Pre warm the mash tun with LIQUOR @ 95 c - 10 Minutes BEFORE mashing in ,

                                    Ensuring the Liquor is 1.5 " ABOVE the plates / filter bed .

                                    1 St Mash Heat : 66 c @         0 - + 120 Mins = 16.900 Litres

                                   2 Nd Mash Heat : 68 c @ + 120 - + 155 Mins =    6.350 Litres

At 155 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings 

                         OVER THE MASH until Consistently CLEAR & BRIGHT for 5 Minutes 

                                   ONLY then send to the Copper and begin Wort Collection .

                                                                      SPARGING 

                 Sparge at Clear Wort to the Copper + 5 - 10 Minutes AT 82 - 77 c = 29.500 Litres 

       At a Gravity of 1.004.5 , STOP TAPS / Close OFF M / t Valve and Collect Wort  IN Copper 

                                                                   COLLECTION

                                      At Collection , ADD LIQUOR to the Copper;

                                          VOLUME = 31.170 Wort Litres @ 1.045.75 

                 Then CONDENSE to 1.046 ON 31.000 Wort Litres IN Copper @ Let Off - 105 Mins 

                                                                        COPPER 

                                                         A 1 3/4 Hour boil ON HOPS

                                                  WITH A SHARP BOIL for the 1 St 3/4 Hour 

                                           Add the 1 St Hop Charge @ Let Off - 105 minutes , 

                                                        2 Nd @ Let Off - 60 Minutes . 

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

                                           At Let Off - 12 Mins , ADD the Copper Finings 

                                                          At Let Off ( 105 Minutes ) , 

                                   STAND 1/4 Hour , then ReCirculate IN Copper 1/4 Hour 

                                STAND 1/2 HOUR , THEN COOL A S A P to Pitching Heat 

                                                                           HOPS 

                                         1  St Hop Charge : To 31.000 Wort Litres @ 1.046

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

                                        2 Nd Hop Charge : To 26.955 Wort Litres @ 1.052

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

                                        3 Rd Hop Charge : To 25.400 Wort Litres @ 1.055 

                                                         6 IBU  Perle @ 7.5 % a/a = 10 g 

                                                                    YEAST

                                                Pitch with 105 ml of a LIVE YEAST @ 16 c 

                                                      23.800 Wort Litres IN F V @ 1.058

                                                                 Reccomended Strains 

                                            Whitbread T II / Brewlab : Thames Valley 1 Strain 

                                                            ATTENUATION

DAY     Hour     Heat     Gravity                                  REMARKS 

   1             P            16         1.058        Rouse @ Pitch + 6 - 8 Hours & every 6 - 8 Hrs  - STOP 

   2            M           19.5       1.049

                  N            20         1.044.75     CLEAR TO 2 Nd F V =  23.500 Wort Litres ( E ) 

              E 11:30      20         1.030           COOL 2 c 

   3            M            18         1.024        

                  E            18.5      1.018

   4            M            16.5      1.015          Stop Rousing

                  E            16.5      1.013           SKIM

   5            M            15         1.012.5        SKIM

                  E            14.5      1.011.5

    6            E            14         1.011

    7            M           14         1.011          Rack & Fine to Draught vessel .

STAND : 2 Days @ 16 - 19 c 

CELLAR : 3 Weeks @ 10 - 12 c 

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

Cheers All and Happy Brewing ,

Edd 

COURAGE & CO : BEERS BREWED 1858

How Do All , 

Today`s post is on the general history of Courage & Co Ltd and it`s beers in 1858 ;

The Diary of Brewing 1858 @ ACC 2305 / 08 / 274  forms part of the Barclay, Perkins /Courage & associated companies archive ; cared for by the ever helpfull team on Northampton Rd ;

At The London Metropolitan Archives .

The diaries ( 1858 & 67 ) are Lett`s Bills Due & General Diary for those years ,

With the beers entered having Gyle Numbers , Gross Weights of Materials and ,Wort Volume @ Declaration Volume given Viz," 293 Barrels Porter , Gyle 82 : 07 / 01 / 1858 @ 1.054 O / Gravity " .

This commentary C Edd Mather 2024 

Courage & Co 

The Anchor Brewery

Horsleydown 

Southwark

London

Brewery Photo ( 1937 ) Courtesy of the 
Brewery History Society webpage on the company 

                                        A Brief History of Courage & Co Ltd 

In 1787 an Aberdonian Shipping Agent called John Courage bought the Anchor Brewhouse at ,
Horsleydown in Southwark ; continuing to run and develop the business until his death in 1793 ; After which , the business was carried on by his widow Harriet until her demise in 1797 .

At this time , John Donaldson who happened to be the senior brewery clerk became responsible for running the business on a daily basis , eventually becoming a named partner in 1800 .

After this time the brewery went under the style or calling of : Courage & Donaldson until , the Donaldson family retired from the partnership in 1851 ,

With the burgeoning Horsleydown concern now under the management of John Courage Jr ,

Who later admitted two of his sons into the business before his death in 1861 ,

With Robert and John Courage managing the brewery until their brother Henry and the son of Robert ,  Robert Michel Courage joining the firm in 1866 and 1883 respectively . By 1887;

The annual production ( Barrelage ) by Courage had reached 300 , 000 Barrels, 

Which could have been a deciding factor in the decision to register the company in April 1888,

 as a result of a ` Burgeoning ` level of trade . 

The Anchor Brewery continued to develop & thrive ; and by 1903 , the company had purchased 
The Alton Brewery Co of Turk St , Alton , Hants  which was re built by 1904 to designs by that 
Pre Eminent brewery architect of the late Victorian Era ; William Bradford .
     * (The Alton Brewery Co Ltd`s brewery was established before 1847 when a Henry Hall 
Bought it ; With the brewery remaining in the sunstantial control of the Hall family until 1899,
 when the Alton Bry Co Ltd took over the premises) 

As was the case with breweries accross the mainland of the UK ;
The advent of the Great War in 1914 and it` s concomitant difficulties of trade provided challenges 
Of logistics and , Output restrictions at certain gravities of the beers brewed at the Anchor Brewery;
With the company weathering the storm of confict and further developing trade , purchasing their
London neighbours The Camden Brewery Co Ltd and , Farnham United Breweries in  1927 ; 
With Noakes & Co of The Black Eagle Brewery , Bermondsey joining the group in 1930 ,
Followed in 1937 by C & N Kidd and Co Ltd of The Steam Brewery , Dartford .
  The advent of the Second World War in 1939 provived similar restrictions and onerous trading
Conditions as those imposed 25 years earlier , though in 1943 , teh decision was made to purchase

Hodgson`s Kingston Brewery Co Ltd ( Closed 1965 ) . Ten years after the end of hostilities , the decision was made to merge with their Southwark rivals ,  

Barclay, Perkins & Co of ......The Anchor Brewery , Park St , Southwark .

 Following the merger , the company purchased Reffell`s Bexley brewery in 1956 , with their
First post merger purchases completed , the comapny name changed to Courage & Barclay in 1957;
With the newly registered firm purchasing the Maidenhead firm of Nicholson & Sons in 1959 ;
Following this in 1960 by buying the old established firm of H & G Simonds of Reading .
 The next brewery to be ` snaffled ` was The Bristol Brewery , Georges & Co in 1961 ,
Followed in 1962 by Clinch & Co of The Eagle Brewery , Witney ( Oxon )  and Harman`s Uxbridge 
Brewery Ltd , James Hole & Co of Newark in 1962 and ,  in 1963 by their London neighbours ,
Charles Beasley & Co of Plumstead . 
The next firm to join the group was The Star Brewery Co Ltd of Eastbourne in 1965 , 
With Plymouth Breweries Ltd being purchased in 1969 ; 
John Smith`s Tadcaster Brewery Co Ltd joined the burgeoning Courage group in through in 1970 ; 
With Courage themselves being subject to a takeover by Imperial Tobacco Ltd  in 1972 , the company name changing to a somewhat simpler form , that of : Courage Ltd in October of the same year .
By the mid 1970`s the group had rationalised it`s centres of production ; which sadly meant that
The metaphorical ` Writing on The Wall ` was writ large across the fate of Horsleydown as a 
Centre of brewing , and by 1981 The Anchor Brewery ceased to brew beer , bringing to an end 
Over 190 years of brewing on the site . 

                                                        BEERS BREWED IN  1858

PORTER  

Brewed 139 times @ 48.6 % of Production in 1858

Gyle 78 ( Sat 02 / 01 / 1858 )  to Thu 30 Th Dec 1858 

Average Original Gravity @ 1.054.25 - 1.054.5

    ( based on production & gravity frequency )

 

KEEPING PORTER

 2 Brewings @  0.75 % of Production in 1858

Gyle 87 : Wednesday 13 Th January     1858 @ 1.057

Gyle 40 : Friday         19 Th November 1858 @ 1.069.5 

STOUT 

35 Brewings @ 17.2 % of Production in 1858

Gyle 83 : Friday           8 Th January     1858 -

Gyle 73 : Wednesday 29 Th December 1858 

Original Original Gravity range @ 1.070 - 1.069 

KEEPING STOUT  /   " K . STOUT " 

  3 Brewings @ 1.2 % of Production in 1858 , 

Original Gravity range @ 1.072 - 1.070.75 

DOUBLE STOUT   /  " DBLe STOUT "

  6 Brewings  @ 2.1  % of Production in 1858

Original Gravity range @ 1.081 - 1.080.25 

DOUBLE BROWN STOUT   /   " D.B.S " 

28 Brewings  @ 9.75  % of Production in 1858

Original Gravity range  @  1.082.5 - 1.080.25 

" ALE X " 

49 Brewings  @  17  % of Production in 1858

Original Gravity range  @  1.066.5 - 1.065 .

" P ALE  X " @ 1 Brewing = 0.325 % of Production in 1858 

Original Gravity : 1.065.25 

"  ALE  X X  " 

  8  Brewings  @  2.75  % of Production in 1858

Original Gravity range  @  1.079.25 - 1.077.5 .

KEEPING ALE XX  /   " K ALE XX  "

10 Brewings  @ 3.5  % of Production in 1858

Original Gravity range  @ 1.080.5 - 1.078.25

ALE X X X  

   1 Brewing in 1858 =  0.325  % of Production 

Original Gravity : 1.084.5 

KEEPING ALE XXX  /  " K ALE XXX " 

    3 Brewings in 1858 =  1.22  % of Production 

Gyle 86 : Thursday  12 Th January     1858 , Original Gravity @ 1.087

Gyle 95 : Monday    25 Th January     1858 , Original Gravity @ 1.087.5

Gyle 65 : Monday      6 Th December 1858 , Original Gravity @ 1.086.25    

 I hope you`ve enjoyed today`s post  ,

Cheers All ,

Edd