BeerHistoryBloke

Tuesday, 28 October 2025

COURAGE & Co : PORTER 1858

How Do All ,

Today`s beery delight is dramn from the basic information given in the source named below .

Unhapilly , the Diary of Brewing for 1858 doesn`t contain any attenuation or , Pitching

And Attenuation details , so I`ve used both research and period records to approximate what ,

I believe would have been the ` Missing Link ` in re the fine details .

One other point of note is , the use and calculation of the Black Malt proportions in the grist ;

Black Malt wouldn`t have had an Extact Poundage of say 86.7 Lbs/ Qr ;

So I`ve altered the grist proportions for the recipies calling for it`s use to reflect this ;

Given a Hypothetical Black / Patent Malt Lbs per Quarter of 48 - 50 , draging the proportions

To be used to a respectable 2.5 % on average accross all analysed brewings of Porter .

As some eagle eyed viewers will no doubt notice , I`ve included a ` Theoretical ` Malt ;

A FULLY DIASTATIC Brown Malt @ an average Extract @ 85 % Mash Efficiency of 250 L/D .

The information is drawn from the Courage Diary of Brewing 1858 @ ACC 2305 / 08 / 274 ,

Part of the Barclay, Perkins /Courage & associated companies archive ,

Cared for by the ever helpfull team on Northampton Rd at The London Archives .

If readers want to know more about the beers brewed in 1858 , take a look at my post

On the general history of the company and the beers in the 1858 Brewing Diary ,

Published : 14 / 02 / 2024 .

Without further to do , Here`s the recipie !! ;

This Recipie & Atrticle C Edd Mather 2025

Courage & Co

The Anchor Brewery

Horsleydown

Southwark

London

Courage`s Anchor Brewhouse Photo;
Ex Brewery History Society Webpage on Courage & Co

PORTER

Gyle No : 245

Thursday 12 Th August 1858

Original Gravity : 1.056 Racking Gravity : 1.010 Final Gravity : 1.006

I B U : 52 A B V : 6.5 %

MALTS

Warminster Malt : 36.25 % Mild Ale Malt = 1.700 Kg

Crisp Malt : 39 % Chevalier = 1.840 Kg

French & Jupps : 2.5 % Black Malt = 0.140 Kg

** X Maltster 22.25 % Fully Diastatic Brown Malt = 1.010 Kg **

MASHING

Use a Stout / Porter Liquor

Liquor @ 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 63 c @ 0 - + 60 Minutes = 10.215 Litres

2 Nd Mash Heat : 66.5 c @ + 60 + 120 Minutes = 4.110 Litres

3 Rd Mash Heat : 67.5 c @ + 120 - + 150 Minutes = 5.100 Litres

At 150 Minutes ,

CLEAR WORT by return OVER the mash until consistently bright & clear ,

ONLY THEN ALLOW TO THE COPPER .

SPARGING

At Clear Wort to the Copper + 8 - 12 Minutes

SPARGE @ 81 - 78 - 72 - 68 - 65 c

= 19.000 Litres Allowance .

WORT COLLECTION

Collect 27.000 Wort Litres IN COPPER @ 1.044.25 ;

ADD Liquor to that Value and discard Excess Wort .

Then CONDENSE to 1.045

ON 26.540 Wort Litres IN COPPER @ ALL UP

COPPER & HOPS

A 1 3/4 Hour Boil ON HOPS ,

1 St Hop Charge : @ Let Off - 105 Minutes

TO 26.540 Wort Litres IN Copper @ 1.045

13 IBU French Fuggles @ 4.2 % a/a = 28 g

2 Nd Hop Charge : @ Let Off - 60 Minutes

TO 24.180 Wort Litres IN Copper @ 1.049

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

3 Rd Hop Charge : @ Let Off - 25 Minutes

TO 22.450 Wort Litres IN Copper @ 1.052.5

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

At let Off - 12 Minutes , ADD the Copper Finings ,

AT Let Off = STAND 1/4 Hour

RECIRCULATE WORT IN COPPER 15 - 20 Minutes

THEN STAND 1/2 Hour ,

COOL A S A P TO PITCHING HEAT

Wort Volume @ + 60 Mins = 20.950 Wt / L @ 1.056

YEAST

Pitch with 72 ml of a LIVE YEAST

To 20.600 Wort Litres IN F V 1 @ 16 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.056

2 M 16.5 1.054

E 18.5 1.050

3 M 19 1.045

E 20 1.038

E 11 22 1.034 Clear TO 2 Nd F V = 20.300 Wort Litres IN F V 2

4 M 18 1.028

E 16.5 1.024

5 M 16 1.021.5

E 16 1.019.5

6 E 11 13.5 1.018.75

7 E 11 12 1.018.5

8 M 12 1.018.5 RACK TO CONDITIONING VESSEL = 20.000 Beer Litres

STAND C V : @ 10 - 12 c ONE MONTH ; then to Cellar Heat .

CELLAR : At 8 - 6 c FOR X Months UNTIL @ 1.011.25 ,

allow the C . V to 12 c OVER ONE WEEK FROM 6 - 8 c

AT 1.010.5 , ALLOW THE C . V TO 14 - 15 c OVER 48 Hours .

FULLY VENT C . V @ Rack TO DRAUGHT - 6 - 8 Hours .

DRAUGHT : Rack to DRAUGHT @ 15 c AT 1.010 ,

STAND : 1 Week @ 13 c , VENT EXCESS C O 2 and Re Seal ;

COOL TO 12 - 10 c over 48 Hours then TO CELLAR .

CELLAR : At 8 c for 3 MONTHS then allow to 10 c - 12 c and ADD FININGS ;

AFTER 1 Week @ 10 - 12 c , roll & stillage .

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

Cheers All and Happy Brewing ,

Edd

PS: Look out for other updates on research projects and results in the next few weeks 🍻

Monday, 27 October 2025

MORGAN BROTHERS : DARK X ALE 1880

How Do All ,

Here`s a tasty X Ale from Victorian Norwich for you all to try out ;

As with the post earlier today on the Dark X & XX Ales of Morgan`s 1878 - 1880 ,

It`s drawn from the Pupil Brewer`s Book of Henry Edmund Field 1878 - 1881 ;

Cared for as part if the larger Whitbread Archive by the ever friendly and helpfull team down in

Clerkenwell at The London Archives on Northampton Rd .

Cat Ref : The Brewing Book of H E Field 1878 - 1881 @ LMA 4453 / D / 02 / 022

This recipie C Edd Mather 2025

This recipie for 21.500 Wort Litres Ex Tun @ 1.032 ; 85 % Mash Efficiency Assumed

Maximum Wort Volume @ 26.755 Wort Litres IN Coppaer @ 1.038

19.800 Wort Litres IN F V 1 @ 1.048.75

19.200 - 19.000 BEER Litres Racked Down

Morgan Brothers

The Old Brewery

King St

Norwich

Norfolk

Photo Of Margan`s Delivery Yard ;
From the Brewery History Society Webpage of Morgan`s

DARK X ALE

Tuesday 28 Th September 1880

Gyle No : 236

Original Gravity : 1.048.75 Racking Gravity : 1.011 Final Gravity : 1.008

I B U : 24 A B V : 5.3 %

MALTS

U K & Ireland Grist :

Crisp Malt 35 % Chevalier 0.940 Kg

Minch Malt : 15 % Spratt - Archer Mild Ale Malt = 0.400 Kg

ALT : Warminster Malt : Mild Ale Malt @ 0.400 Kg

Warminster Malt : 25 % Plumage - Archer = 0.670 Kg

25 % Vienna Malt = 0.670 Kg

Universal Grist

Crisp Malt : 35 % Chevalier = 0.940 Kg

Pale Ale Malt @ 6 - 9 IBC 15 % 0.400 Kg

25 % FLOOR MALTED Pale Ale Malt @ 4 - 7 IBC = 0.670 Kg

25 % Weyermann Malt : ` Barke ` Vienna = 0.670 Kg

MASHING

Use a Mild Ale Liquor

Thoroughly Pre Warm the mash tun

With Liquor @ 90 c - 10 Minutes Before Mashing In ;

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

1 St Mash Heat : 63.5 c @ 0 - + 90 Minutes = 5.800 Litres

2 Nd Mash Heat : 66.5 c @ + 90 - + 120 Minutes = 3.000 Litres

3 Rd Mash Heat : 68 c @ + 120 - + 150 Minutes = 3.100 Litres

At 150 Minutes , Clear Wort by return over mash until Clear & Bright ;

Only then allow to the Copper and begin Tun Wort Collection .

SPARGING

At Clear Wort To Copper + 8 - 10 Minutes

@ 80 - 71 - 65 c = 12.500 Litres Allowance

At a Gravity of 1.003.25 , STOP TAPS ,

THEN collect Tun Wort IN Copper AS BELOW

WORT COLLECTION

ADD Liquor to the Copper

= 22.100 Wort Litres IN COPPER @ 1.031.25

THEN CONDENSE TO 1.032

ON 21.500 Wort Litres IN Copper @ 1.032

SUGARS

1.013 No 3 Invert TO 26.755 Wort Litres IN Copper @ 1.025

ADD 1.090 Kg

COPPER & HOPS

A 2 1/2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 150 Minutes

To 21.500 Wort Litres IN Copper @ 1.032

3 IBU Goldings @ 6 % = 5 g

3 IBU Saazer Type @ 3.5 % = 8 g

2 Nd Hop Charge @ Let Off - 120 Minutes

To 18.810 Wort Litres IN Copper@ 1.036

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

5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 10 g

AT LET OFF - 90 Minutes AT 1.040 ON 16.720 Wort Litres IN COPPER ;

ADD 10.035 Litres of Liquor = 26.755 Wort Litres @ 1.025 IN COPPER

THEN ADD THE SUGARS = 1.038 Copper Gravity ON 26.755 Wort Litres

3 Rd Hop Charge @ Let Off - 60 Minutes

To 24.640 Wort Litres IN Copper @ 1.041

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

At Let Off - 12 Minutes , ADD Copper Finings

STAND 1/4 Hour at Let Off ,

RECIRCULATE WORT IN COPPER 15 - 20 Minutes

STAND 1/2 Hour then COOL A S A P to Pitching Heat .

YEAST

Pitch with 82 ml of a LIVE YEAST @ 16 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.048.75

2 E 9:30 18 1.041

3 M 7 18.5 1.035

E 1 19.75 1.028.5 CLEAR to 2 Nd F V = 19.500 Wort Litres IN VESSEL

11 16.5 1.022

4 M 16.5 1.018

E 16.5 1.014

5 M 14 1.012.25

E 13.5 1.011.75

6 E 11 13.5 1.011

7 M / N 13.5 1.011 RACK to Draught Vessels = 19.200 - 19.000 BEER Litres

STAND : 1 Week @ 12 - 13 c / 2 - 3 Days @ 16 - 19 c

CELLAR : 3 - 4 Weeks @: 8 - 10 c THEN ADD FININGS and ROLL WELL ;

Stand at 10 - 12 c ONE WEEK AFTER FINING ;

Then Re Roll and Stillage .

STILLAGE : 1 Week @ 12 c - 10 c then FULLY VENT and allow 6 - 8 Hours BEFORE Q . C

Cheers All 🍻and , Happy Brewing ,

Edd

MORGAN BROTHERS ; NORWICH : DARK X & X X ALES 1878 - 1880

How Do All ,

Today`s draught of cerevesian lore is drawn from the Pupil Brewer`s Book of a former

Head Brewer of Whitbread`s Chiswell St Brewery and later I O B President ( 1920`s ) ;

Henry Edmund Field ( 1859 - 1947 ) , Henry Edmund was born in Norwich in 1859 ,

The son of a local solicitor who`d removed to Norwich in the late 18 Th / early C 19 Th from

Oxfordshire ; By the time of H E`s birth in 1859 , the family home in Norwich was the rather

Splendid St Helen`s House

St Helens House Photo from,
https://octagonchapelnorwich.org.uk

The brewing book of H E Field is a rather splendid volume with the brews laid out as 1 to 2 +

Entries per page with attenuation details on the same page below the Liquor , Malts & Hops columns ;

Also included are the sugars where used , given as gross poundage used or combined with the

Quarters weight used !! .

One of the features of the volume in question is the total lack of any apparent brewery name to

Which the volume may be ascribed ; Happily there are a few clues in the volume it`s self

Such as details of the weather " 17 degrees at St Helens " written on the right hand side of the page

Of an 1878 brewing , other weather notes and references lead me to suspect that a Norwich brewer

was the Operator / Owner of the brewery Henry Edmund trained at .

A number of fellow labourers in the orchard of beer history were kind enough to assist with my

Quest to find the the name of the elusive manufactory of cerevesian delights ;

After appeals to The Institute of Brewing & Distilling and others failed to bear fruit ;

Eventually the redoubtable Eric Dore was able to further assist with a clipping from

An east anglian newspaper from the 1880`s in which Henry Edmund Field is described as

A Brewer`s Pupil employed at Messr`s Morgan Brothers brewery in a local news gleaning ;

Describing a Dinner held at the brewery .

After Henry Edmund left Morgan`s in 1881 * , there`s a gap of 2 - 3 years before he joined

The brewing staff at Chiswell St in late 1884 - 1885 ; Joining the Institute Of Brewing and ,

Becoming active in education in the brewing trade ; a longstanding passion .

H E later became the Head Brewer at Chiswell St ( Ca 1911 I believe ) and after retiring from the Whitbread board in the eary 1920`s was elected President of the I O B on 2 occasions ;

Passing away in London in 1947 .

The Brewing Book of H E Field @ LMA 4453 / D / 02 / 022 forms part of the larger Whitbread

Archives cared for by the ever helpfull and friendly team at The London Archives .

Morgan Brothers

A SHORT HISTORY

Though reputedly founded in the 16 Th Century ; The Old Brewery on King St in Norwich

Was certainly established by 1720 , which is the date subscribed to by the Morgan Brothers .

The King St premises were aquired by the brothers in the early years of Queen Victoria`s reign

(1844 ) , With the burgeoning concern being styled as Morgan Brothers by 1873;

Some 14 Years before it`s registration as a limited company in 1887 as Morgan`s Brewery Co Ltd .

The thriving Norwich concern bought their Norfolk neighbours ;

Wm Cann & Co of Wymondham in 1894 , following this purchase with that of their King`s Lynn

Rivals : Elijah Eyre`s Lady`s Bridge Brewery in 1900 .

The company who were brewing at Norwich and , King`s Lynn weathered the storms of war ;

Going on to purchase The Crown Brewery of E & G Morse at Lowestoft in 1936 ;

With production at the Crown Brewery ceasing and the brewery buildings sold off and now used

For other purposes .

The Second World War proved more problematical in terms of brewing production ;

When the Old Brewery suffered a direct hit in a 1942 Air Raid on Norwich ; with production of

Morgan`s beers moving up the road to King`s Lynn until the newly rebuilt Old Brewery was in

Full commercial operation ( qv By 1947 ?? ) ; The Lady`s Bridge Brewery ceasing to brew in 1951 ,

The independent brewing of Morgan`s beers was to continue on King St until 1961 ;

When their neighbours , Steward & Patteson of The Pockthorpe Brewery ,

And Bullard`s of The Anchor Brewery purchased the company and pubs ;

Themselves to be brought under the controll of the Watney - Mann empire within a few short years ,

And in an odd twist of fate ; becoming the only old established Norwich brewery to still

Produce beer into the 1980`s at their original brewery site *

* Some Norwich Breweries & Operating Dates

Youngs , Crawshay & Youngs :Founded Ca 1807 , Closed 1958 , After purchase by Bullard`s

Steward & Patteson : Founded 18 Th Century ,

Closed January 1970 after purchase by Watney - Mann Ltd

Bullard & Sons : Founded 1837 , Closed 1968 as part of the Watney Mann group .

DARK X & X X ALES

SAMPLE ANALYSES 1878 - 1880

NB : Though the volume covers brewings from 1878 until 1881 , the only Gyles brewed

After December 1880 and , Entered up in H E `s book are Pale Ale ( STOCK ) and

A Parti Gyle of X X K ( Bitter ) and Imperial Ale .

DARK X ALE

1878 - 1880

Gyle	Date	ORIGINAL	RACKING	FINAL	I B U	A B V
245	12/10/1878	1.048.75	1.011.25	1.008	26	5.3
299	14/12/1878	1.048.75	1.011.25	1.008	24	5.3
7	10/01/1879	1.048.75	1.011.25	1.008	22	5.3
31	11/02/1879	1.048.75	1.011.25	1.008	22	5.3
50	05/05/1879	1.048.75	1.011.25	1.008	22	5.3
56	09/05/1880	1.048.75	1.011.25	1.008	20	5.3
236	28/09/1880	1.048.75	1.011.25	1.008	24	5.3
254	19/10/1880	1.048.75	1.011.25	1.008	24	5.3

DARK X X ALE

1878 - 1880

Gyle	Date	ORIGINAL	RACKING	FINAL	I B U	A B V
245	12/10/1878	1.052.75	1.011.5	1.008	26	5.8
299	14/12/1878	1.052.75	1.011.5	1.008	26	5.8
7	10/01/1879	1.052.75	1.011.5	1.008	22	5.8
31	11/02/1879	1.052.75	1.011.5	1.008	22	5.8
50	05/03/1879	1.052.75	1.011.5	1.008	22	5.8
56	09/03/1879	1.051.5	1.011.5	1.008	20	5.7
236	28/09/1880	1.051.5	1.011.5	1.008	24	5.7
254	19/10/1880	1.051.5	1.011.5	1.008	24	5.7

GRISTS , HOPS & SUGARS USE

Gyle No : 245 Saturday 12 Th October 1878

X X & X Dark & X L ALES

MALTS	QUARTERS	SUGARS
Crawshay No 1	4 . 5	No 3 Invert @ 17.494 %
Crawshay No 2	6	CANE @ 7.498 %
Imperial	1 . 5

128 Lbs Hops Used IN Coppers

QUALITY	X X	X	X L
ORIGINAL GRAVITY	1.052.75	1.048.75	1.044.5
BREWLENGTH IN F V 1
PARTI GYLE	31 Wort Brls	31 ¼ Wort Brls	13 Wort Brls
SINGLE GYLE	70 ½ Wort Brls	76 ¾ Wort Brls	84 Wort Brls
IBU	26	26	28
A B V	5.8 %	5.3 %	4.75 %

Gyle No : 50 Wednesday 5 Th March 1879

X X & X Dark & X L ALES

MALTS	QUARTERS	SUGARS
Crawshay	4	No 3 Invert @ 20.759 %
Cudden No 3	8	CANE @ 4.41 %
No 1 ( 3 )	7 . 5
Imperial Malt	2 . 5

203 Lbs Hops Used IN Coppers

QUALITY	X X	X	X L
ORIGINAL GRAVITY	1.052.75	1.048.75	1.044.5
BREWLENGTH IN F V 1
PARTI GYLE	74 Wort Brls	80 Wort Brls	10 Wort Brls
SINGLE GYLE	156.75 Wort Brls	169 Wort Brls	185.25 Wort Brls
IBU	22	232	22
A B V	5.8 %	5.3 %	4.75 %

Gyle No : 254 Tuesday 19 Th October 1880

X X & X Dark ALES

MALTS	QUARTERS	SUGARS
Smith	7	No 3 Invert @ 21.084 %
Smith & Son	7

126 Lbs Hops Used IN Coppers

QUALITY	X X	X
ORIGINAL GRAVITY	1.051.5	1.048.75
BREWLENGTH IN F V 1
PARTI GYLE	43.75 Wort Brls	39.75 Wort Brls
SINGLE GYLE	80.25 Wort Brls	85 Wort Brls
IBU	24	24
A B V	5.8 %	5.3 %

I hope you`ve all enjoyed today`s analyses post , I` ll be posting a recipie for the Dark X Ale

Later on today ,

Cheers All 🍻 ,

Edd