BeerHistoryBloke

Monday, 18 September 2023

BARRETT`S BREWING & BOTTLING CO : PALE ALE 1886

How Do All ,

Today`s recipe is from the only other ` Gyle Type ` in the June - November 1886 brewing book of

A J Baily , entered up whilst he was a brewer at Barrett`s from June 1886 to March 1893 ,

The other beer entered in the records being a Stout ; the subject of the last Barrett`s post .

The Brewing Books of A J Baily form part of the Brakspear`s collection ; Cared for by the helpfull and friendly team at the Oxfordhire History Centre , this volume located at Cat No :B 33 A 12 / 1 .

I hope that you all enjoy the recipe ,

It`s a classy Pale Ale from a ` Small ` London brewery in the late 19 Th Century .

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

The Wenlock Brewery Co Ltd and their successors in title

THIS RECIPE FOR 28.700 Litres from the Mssh Tun @ 1.038 , 80 % Mash Efficiency

28.500 Wort Litres @ Let Off - 120 Mins @ 1.047.75

Barrett`s Brewing & Bottling Co Ltd

The Brewery

Wandswort Road

Vauxhall

London

SW 8

Barrett - Plowman & Co Label :
From The Brewery History Society Webpage on Barrett`s

PALE ALE

Tuesday 23 Rd November 1886

Gyle No : 205

Original Gravity : 1.051.5 Racking Gravity : 1.010 Final Gravity : 1.007

I B U : 40 A B V : 6.1 %

MALTS & ADJUNCTS

U K & Ireland

Crisp Malt : 67 % Chevalier = 3.025 Kg

Malting Comapny of Ireland : 21.25 % Irish Ale Malt = 0.960 Kg

Australia

Voyager Craft Malt : 67 % Veloria Schooner = 3.015 Kg

Barrett - Burston : 21.25 % Vic Ale Malt = 0.955 Kg

New Zealand

Crisp Malt : 67 % Chevalier = 3.025 Kg

Gladfield : 21.25 % Ale Malt = 0.960 Kg

South Africa

Crisp Malt 67 % Chevalier = 3.025 Kg

Weyermann Malt : 21.25 % Vienna Malt = 0.960 Kg

United States of America

Crisp Malt : 67 % Chevalier = 3.025 Kg

21.25 % Mr Toastman Vienna = 0.960 Kg

ALL GRISTS + 11.75 % Flaked Rice = 0.525 Kg

+++++ OAT HULLS @ 5 % of Grist Weight = 0.225 Kg ++++++

MASHING & SPARGING

Use a Pale Ale type Liquor

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

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

1 St Mash Heat : 61 c At 0 - + 15 Minutes = 12.200 Litres

2 Nd Mash Heat : 66 c At + 15 - + 135 Minutes = 6.630 Litres

At Taps ( 135 Minutes ) , Slowly open the mash tun valve and return any turbid 1 St runnings ,

OVER the Mash until Consistently Clear & Bright ,

Only then send to the Copper and Begin Collection .

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 81 - 79 - 76 c = 20.100 Litres ;

At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper , ADDING LIQUOR ,

Average Gravity at 1 St Collection ( FROM Mash Tun ) AT 1.038 ON 28.700 Wort Litres IN Copper.

COLLECTION

At Collection as above ( FROM Mash Tun ) ; 28.700 Wort Litres @ 1.038 , ADD the Sugars ,

Then CONDENSE to 1.047.75 ON 28.500 Wort Litres In Copper @ Let Off - 120 Minutes.

SUGARS

1.009.5 White CANE Sugar = 0.750 Kg

PRIMINGS : 1.002 Cane Sugar 0.135 Kg to 25.400 Beer Litres

COPPER

A 2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 120 Mins , then at Let Off - 90 Minutes , + 2 Nd Hops , At Let Off

- 60 Minutes ON 26.560 Wort Litres IN COPPER @ 1.054 , ADD 5.340 Litres of LIQUOR,

Reducing the Copper Gravity to 1.044.5 . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge.

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

Then Recirculate IN COPPER for 10 - 15 Minutes BEFORE COOLING A S A P to Pitching Heat .

25.885 Wort Litres To F V @ 1.051.5

HOPS

1 St Hop Charge : To 28.500 Wort Litres @ 1.047.75

13 IBU Fuggles @ 5.5 % a/a = 22 g

2 Nd Hop Charge : To 26.560 Wort Litres @ 1.051

14 IBU Goldings @ 6 % a/a = 21 g

3 Rd Hop Charge : To 28.620 Wort Litres @ 1.047

13 IBU French Fuggles @ 4.2 % a/a = 29 g

RACKING HOPS : 12 g French Fuggles / 10 g U K Fuggles TO 25.400 Beer Litres @ 1.010

YEAST

Pitch with 72 g Weight of a Live Yeast @ 15 c

Strain Recc : Whitbread Type II

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.051.5

2 E 4:30 17 1..045

3 M 20 1.033

E 21 1.025

4 M 22 1.017 STOP Rousing

E 21 1.012 Light SKIM

5 E 18 1.010.5

6 E 18 1.009

7 M 16.5 1.008.5

8 M 14 1.008.25

E 13.5 1.008.25 Rack & Prime :

to Draught Container ON HOPS & Fine on Racking .

STAND : 1 Week at 12 - 13 c

CELLAR : 2 Months at 10 c then Stillage .

STILLAGE : 1 Week at 10 - 12 c then FULLY VENT and allow 12 - 14 Hour BEFORE Q . C .

Cheers All and Happy Brewing ,

Edd

Sunday, 10 September 2023

H BENTLEY & Co YORKSHIRE BREWERIES Ltd : OLD TIMOTHY 1893

How Do All ,

Following on from yesterday`s post about the brewings of X X X . V at Eshaldwell 1892 -4 , Here`s today`s corresponding recipe for you all to try out ; It`s a brew fro August 1893 ,

A relatively unique brewing , as it doesn`t featur any Black Malt addition ; as Broth or Grain !!! .

The 1892 - 1894 Henry Bentley & Co Yorkshire Breweries Ltd Brewing Book is part of the larger Bentley`s Yorkshire Breweries Collection , Cared for by the good folks at the West Yorkshire Archives Service over in Morley , 1892 -4 Brewing Book Catalogue No : WYL 2045 / 288 / 106

I hope you all enjoy the recipies from this brewery as much as I did the research involved !! ; On which note , If ANY readers know of historic brewing records from ANY of the other Breweries in the Bentley family, Please get in touch if you`re able to assist with my research into the beers made by this important family of Yorkshire brewers and thier successor companies ( Up to brewery closure )

This recipe C Edd Mather 2026

This recipe for 30.145 Wort Litres from the Mash Tun @ 1.045.5 , 80 % Mash Efficiency assumed

After 1 St Sugars addition and Condensing Boli = 30.000 Wort Litres @ 1.052.5 Let Off - 190 Mins

Henry Bentley & Co Yorkshire Breweries Ltd

Eshaldwell Brewery

Woodlesford

Nr Leeds

West Riding

Yorkshire

Timothy Strong Ale Label Courtesy of The Labologist`s Society Website

OLD TIMOTHY

Thursday 31 St August 1893

Brew No : 247

Original Garvity : 1.071.75 Bottling Gravity : 1.014.75 Final Gravity : 1.012

I B U : 34 A B V : 7.9 %

MALTS

U K & Ireland

Warminster Malt : 12.25 % Plumage - Archer = 0.690 Kg

21 % Vienna Malt = 1.190 Kg

Crisp Malt : 26.75 % Chevalier = 1.515 Kg

20 % Hana Vienna = 1.130 Kg

20 % Scottlish Ale Malt = 1.135 Kg

Australia

Voyager Craft Malt : 40 % Veloria Schooner = 2.260 Kg

40 % Veloria Vienna = 2.165 Kg

Barrett - Burston : 20 % Vic Ale Malt = 1.130 Kg

New Zealand

Crisp Malt 40 % Chevalier = 2.270 Kg

Weyermann Malt : 40 % Vienna Malt = 2.265 Kg

Gladfield Malt : 20 % Ale Malt = 1.130 Kg

South Africa

Crisp Malt 40 % Chevalier = 2.270 Kg

Weyermann Malt : 40 % Vienna Malt = 2.265 Kg

Pale Ale Malt @ 6.5 ebc 20 % = 1.130 Kg

MASHING

Use a Soft Liquor and thoroughly pre warm the Mash Tun to 90 c - 10 Mins BEFORE goods in

Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed before mashing in .

1 St Mash Heat : 66 c At 0 - + 20 Minutes = 16.220 Litres

2 Nd Mash Heat : 67 c At + 20 - + 120 Minutes = 6.100 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 send to the Copper and begin collection.

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes @ 74 - 71 - 68 c = 23.250 Litres

At a Gravity of 1.004.5 , 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 1.045.5 ON 30.145 Wort Litres , THEN ADD the 1 St Sugars = 1.052.25 Let Off - 200 Mins .

CONDENSE to 1.052.5 ON 30.000 Wort Litres IN COPPER @ Let Off - 190 Minutes .

SUGARS

1 St Sugars Charge : To 30.145 Wort Litres @ 1.045.5

1.006.75

0.320 Kg No 1 Invert , 0.320 Kg No 2 Invert

2 Nd Sugar Charge : To 27.305 Wort Litres @ 1.056

1.009.75 No 2 Invert = 0.835 Kg

CARAMEL : 45.2 ml Caramel @ Let Off - 15 Minutes

COPPER

A 3 Hour 10 Minutes Boil ON HOPS

1 St Hop Charge @ Let Off - 190 Mins , then at Let Off - 120 Minutes , ADD the 2 Nd Hop Charge .

At Let Off - 48 Minutes @ 1.066 ON 23.165 Wort Litres, ADD 4.140 Litres of LIQUOR to

The Copper , reducing the gravity to 1.056 then ADD the 2 Nd Sugars and at Let Off - 45 Mins ,

ADD the 3 Rd Hop Charge . At Let Off - 15 Minutes @ 1.069 ON 25.960 Wort Litres ,

ADD the Caramel , then at Let Off - 12 Minutes add the Coppewr Finings ; at Let Off stand 10 Mins

Then Recirculate IN COPPER for 10 - 15 Minutes BEFORE standing 1/2 Hour .

COOL A S A P to Pitching Heat

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.052.5

9 IBU Hallertau Heresbrucker @ 3.5 % a/a = 26.5 g

2 Nd Hop Charge : To 26.570 Wort Litres @ 1.058.5

Saazer @ 3.5 % a/a = 33 g

3 Rd Hop Charge : To 27.305 Wort Litres @ 1.066

13 IBU Goldings @ 6 % a/a = 23 g

RACKING HOPS

To 24.300 Beer Litres IN C V

10 g Goldings @ 6 % a/a

YEAST

Pitch with 160 g of a LIVE YEAST @ 16 c

Use a Yorkshire or Burton type Ale Yeast Strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.071.75 Rouse @ Pitch + 4 Hours

2 E 4 16.5 1.068 Drop to 2 Nd F V

3 M 6 17 1.062 Rouse @ Drop + 18 Hrs and at EVERY 6 - 8 Hours - STOP

E 6 18.5 1.054

4 M 19 1.044.5

E 20.5 1.037.5

5 M 21 1.031

E 19 1.026 STOP Rousing

6 E 17.5 1.022

7 E 16 1.019.75 COOL

8 M 15.5 1.019.5 ADD FININGS TO THE F V .

9 M 15 1.019 Drop TO BOTTLING Maturation Vessel = 24.300 Beer Litres

CONDITIONING VESSEL

MATURE ON HOPS in the C V for 1 Week @ 12 - 13 c then COOL to 8 c

At a gravity in CV of 1.015.25 , STILLAGE the vessel and allow to 13 c .

FULLY VENT - 12 - 8 Hrs BEFORE BOTTLING

BOTTLING

Bottle CLEAR & BRIGHT at 1.014.75 at 13 - 15 c then STAND 1 Week at 13 - 15 c

CELLAR : At 12 - 10 c for 1 Month then at 8 c for 6 - 8 Months

NB : STAND 2 Weeks at 10 c BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

Saturday, 9 September 2023

H BENTLEY & Co YORKSHIRE BREWERIES Ltd : OLD TIMOTHY 1892 - 1894

How Do All ,

Here`s the final post in the series on the beers of Henry Bentley & Co Yorkshire Breweries Ltd 1892-4

As with the other posts on the beers as brewed at Eshaldwell , this analysis is drawn from the information contained in the 1892 - 1894 Brewing Book that`s part of the larger archive of the succeding firm , Bentley`s Yorkshire Breweries Ltd ; the records are cared for by the ever friendly & helpfull team over in Leeds at West Yorkshire Archives, thanks to the team for their assistance with my research into Yorkshire`s beery history , It`s really appreciated .

Henry Bentley & Co Yorkshire Breweries Ltd

Eshaldwell Brewery

Woodlesford

Nr Leeds

West Riding

Yorkshire

Label Photo Courtesy of Peter Dickinson

X X X . V

OLD TIMOTHY

1892 - 1894

A Traditional Yorkshire strong ale whose origins possibly lie in the products of Henry Bentley`s

Father`s brewery , The Lockwood Brewery , Huddersfield in the late 18 Th Century.

As with other H Bentley & Co Yorkshire Breweries Ltd beers , this beer features an average

Or usual Grist Make Up of 80 - 84 % Yorkshire , with the remaining portion taken up by the

ubiquitous Smyrna Malt @ 20 - 16 % .

In common with the other Strong Ales ,Porters and Stouts brewed at Eshaldwell

( from the 1892 - 1894 Brewing Book) , this beer also features Invert Sugars and ,

the admixture of a cooled and clear Black Malt broth* and Caramel @ X point during the boil .

* Use changes to x Bushels of Black Malt by November 1893

X X X . V Sample Grists , Sugars Etc

Wednesday 21 St December 1892 Brew No : 60

Yorkshire @ 84 %

Smyrna @ 16 %

COPPER ADDITIONS : Garton & Co Invert @ 1.017.25

Black Malt Broth @ 16 Gallons

Caramel @ 1/2 Gallon

Thursday 31 St August 1893 Brew No : 247

Yorkshire @ 80 %

Smyrna @ 20 %

COPPER ADDITIONS : Garton & Co Invert @ 1.016.5

Caramel @ 4 Gallons

Wednesday 8 Th November 1893 Brew No : 31

Yorkshire @ 82 %

Smyrna @ 18 %

COPPER ADDITIONS : Garton & Co Invert @ 1.019.5

Black Malt @ 2 Bushels

Caramel @ 1 Gallon

Friday 19 Th January 1894 Brew No : 85

Yorkshire @ 77.75 %

Smyrna @ 22.25 %

COPPER ADDITIONS : Garton & Co Invert @ 1.014

Black Malt Broth @ 16 Gallons

Caramel @ 1/2 Gallon

The racking hop addition rate does change in line with variety and Crop Year changes ; from

" Bavarian , Kleiber 1892 " at the rate of 3.5 Ounces / Std Barrel @ 36 Gallons in Brew No 60 ,

to the same ratio applied to Brew No 205 but using " Kent Stace 1892 " as the hop of choice ;

Other additions are : Brew No 31 @ 7.5 Ounces / Brl " Worcester Cook 1893 " with a return to the more prevalent Racking Hop rate of 3.5 Ounces / Brl in Brew No : 85 " Sussex Lord 1893 " .

Available in both Draught and Bottled formats

Old Timothy Sample Analyses Table

Brew No DATE O / Gravity Rack Gravity Final Gravity I B U A B V

60 Wed 08 / 12 / 1892 1.072.25 1.020.5 1.014 48 7.75 %

84 Fri 15 / 02 / 1893 1.072.75 1.023.25 1.018 48 7.2 %

205 Thu 25 / 06 / 1893 1.072.75 1.020 1.015 38 7.7 %

247 Thu 31 / 08 / 1893 1.071.75 1.017.75 1.012 34 7.9 %

31 Wed 08 / 11 / 1893 1.074.5 1.022.5 1.017 58 7.6 %

65 Tue 19 / 12 / 1893 1.071.25 1.022.75 1.017 46 7.2 %

85 Fri 14 / 01 / 1894 1.070.5 1.022.25 1.016 52 7 %

Brewed 9 Times from December 1892 - January 1894

Cheers All ,

Edd

Analysis , Commentary & Tables C Edd Mather 2023

Friday, 8 September 2023

BARRETT`S BREWERY Co Ltd : STOUT 1886

How Do All ,
Today`s recipe comes from a London brewery , Barrett`s Brewery , Vauxhall ; The source of the brewing information are The Brewing Books of Arthur J Baily 1886 - 1893 ,

whilst he was a brewer at the Wandsworth Road site .

The particular book this recipe is drawn from is composed of a mere Two beers ,

a Stout as per today`s cerevesian delight , and a Pale Ale type .
At the rear of the June - Novemeber 1886 Brewing Book are references to the production of Barrett`s 2 /6 Stout which involved the blending of Old Ales and Stout and the use of Mustard !!!, which was added to the Old Ale Barrels 24 Hours BEFORE blending with the 2 /6 Stout .

Barrett`s Brewing & Bottling Co was founded in 1883 , though by 1904 , the brewery had closed ( 1 ), With the site back in production by 1907 when The Vauxhall Brewery Co were in occupation of the Wandsworth Rd Brewery after a merger with Plowman & Co , the business then being carried on under the style of , Plowman , Barrett & Co Ltd .

The Wenlock Brewery Co Ltd purchased the company in 1951 ;

Sadly I`ve found little to no other data on brewing at Barrett`s other than the A J Baily brewing books , even a cessation of Brewing date is still proving elusive !!

The A J Baily brewing books are part of the Brakspear`s Collection , cared for by the ever friendly and helpfull team at Oxfordshire History Centre on Temple Rd in Cowley ; Thanks for all your assistance when I visited on Tuesday last , I really enjoyed my first visit .

Catalogue No @ B 33 A12 1 :A J Baily Brewing Book , Barrett`s Brewery Jun - Nov 1886

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

The Wenlock Brewery Co Ltd and their successors in title

This Recipe For 25.125 Wort Litres to Copper @ 1.058.25 AT Wort COLLECTION POINT

25.000 Wort Litres @ 1.051.5 AT Let Off - 120 Mins ( 1 St Hop Charge )

80 % Mash Efficiency Assumed

Barrett`s Brewing & Bottling Co Ltd

The Brewery

Wandworth Road

Vauxhall

London

SW 8

Brewery Photo :
From the Brewery History Society Page on Barrett`s / Plowman Barrett & Co

STOUT

Monday 7 Th June 1886

Gyle No : 85

Original Gravity : 1.058.5 Bottling Gravity : 1.010.75 Final Gravity : 1.008

I B U : 22 A B V : 7.3 %

MALTS

Crisp Malt : 85 % Chevalier = 4.525 Kg

French & Jupps : 7.5 % Medium Crystal = 0.445 Kg

5 % Brown Malt = 0.300 Kg

2.5 % Black Malt = 0.150 Kg

MASHING

Use a Stout / Soft 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 : 63 c At 0 - + 15 Mins = 14.700 Litres

2 Nd Mash Heat : 66 c At + 15 - + 135 Mins = 5.825 Litres

At Taps ( 135 Mins ) , Slowly open the Mash Tun Valve;

Return any turbid / cloudy 1 St runnings OVER the Mash until Consistently CLEAR & BRIGHT ,

Once clear & bright for 5 Minutes , THEN send to the Copper and begin Collection .

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes at 81 - 79 - 75 - 73 - 69 c = 22.875 Litres,

At a Gravity of 1.005.5 - 1.005.25 - 1.005 , STOP TAPS and Collect Wort in the Copper .

COLLECTION

At Collection , ADD Liquor to the Copper , REDUCING the Copper gravity to 1.051.25 ,

ON 25.125 Wort Litres IN COPPER , then CONDENSE to 25.000 Wort Litres IN COPPER

AT A GRAVITY OF 1.051.5 @ Let Off - 120 Minutes ( 1 St Hop Charge )

COPPER SUGARS

No 1 Invert @ 1.009 = 0.845 Kg TO 29.950 Wt Litres @ 1.042.5

PRIMINGS

No 3 Invert @ 1.005.25 = 0.425 Kg T0 25.800 Wort Litres IN 2 Nd F V

COPPER

A 2 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 120 Minutes ,

Then @ L/Off - 65 Minutes ON 22.330 Wt Litres AT 1.057 , ADD 7.620 Litres OF LIQUOR to the Copper , REDUCING the Copper Gravity to 1.042.5 , Then ADD the Copper Sugars .

At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 30 Mins , ADD the 3 Rd Hops.

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

recirculate Wort IN COPPER 10 Minutes BEFORE A 1/2 Hour Stand

THEN COOL A S A P To Pitching Heat ( 15 c )

HOPS

1 St Hop Charge : To 25.000 Wort Litres @ 1.051.5

8 IBU Sussex @ 5.5 % a/a = 12.5 g

2 Nd Hop Charge : To 29.660 Wort Litres @ 1.052

7 IBU East Kent Goldings @ 6.5 % a/a = 11 g

3 Rd Hop Charge : To 27.915 Wort Litres @ 1.055

7 IBU Spalter @ 3.5 % a/a = 20 g

YEAST

Pitch With 82 g Weight of a LIVE Yeast @ 15 c

To 26.135 Wort Litres @ 1.058.5

Reccomended Strain : Whitbread T II Yeast

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.058.5 Rouse @ Pitch + 4 - 6 Hrs + EVERY 6 - 8 UNTIL STOP

E 7 16.5 1.057.75 DROP to 2 Nd F V @ 1.056 - 1.054

2 E 4 21.5 1.036

E 10:30 23 1.026

3 M 23 1.023

E 6:15 22.5 1.016 Light Skim

4 M 21 1.014.5

E 18 1.014 ADD PRIMINGS

5 M 17.5 1.019

E 18 1.017.5 Lt Skim

6 E 17.5 1.017

7 E 16.5 1.016.5

8 E 16 1.016.25

9 M 15.5 1.016

E 14.5 1.016

10 M 14 1.016 SEND to the Bottling Maturation Vessel ( C . V )

ONTO FININGS = 25.500 Beer Litres ( Est ) IN VESSEL .

STAND : At 13 - 12 c FOR 1 WEEK Minumum , then COOL TO 8 - 10 c

MATURATION : Mature at 8 - 10 c UNTIL @ 1.011.5 , THEN STILLAGE C . V and allow to 12 c.

Barrett`s Advert Card Photo :
From the Brewery History Society Page on Barrett`s / Plowman Barrett & Co

BOTTLING & MATURATION

Bottle CLEAR & BRIGHT at 1.010.75 - 1.010.5 at 15 c then STAND 1 WEEK @13 c Then COOL

To 10 c and CELLAR 3 Months before standing 1 Week at 12 c then Quality Control .

Cheers All and Happy Brewing ,

Edd

Monday, 4 September 2023

H BENTLEY & Co YORKSHIRE BREWERIES Ltd : X X X X ALE 1894

How Do All ,

Following on from the last blogpost , here`s a recipe from the 1892 - 1894 Brewing Book of ; Henry Bentley & Co Yorkshire Breweries Ltd , Part of the larger Bentley`s Yorkshire Breweries Ltd Collection , Cared for by the ever helpfull and friendly team over in Morley at West Yorkshire Archives. Catalogue No : WYL 2045 / 288 / 106 .

Today`s cerevesian delight is the most common type of X X X X Ale as brewed at Eshaldwell , the Dark version ; I`ve chosen the last brewing of the dark x x x x ale on the 24 Th January 1894 for today`s recipe , I hope you all enjoy brewing it , and a few months later ; It`s Quality Controll .

This recipe C Edd Mather 2026

This Recipe FOR 30.150 Wort Litres FROM the MASH TUN @ 1.052.5

30.000 WORT LITRES IN COPPER @ Let Off - 150 Minutes @ 1.066

27.325 Wort Litres to F V ; 26.800 - 26.500 Beer Litres IN VESSEL

Henry Bentley & Co Yorkshire Breweries Ltd

Eshaldwell Brewery

Woodlesford

Nr Leeds

West Riding

Yorkshire

Brewery Photo from the Brewery History SocietyWebsite

X X X X

Tuesday 25 Th January 1894

Brew No : 89

Original Gravity : 1.076.75 Racking Gravity : 1.025 Final Gravity : 1.020

I B U : 54 A B V : 7.6 %

MALTS

Warminster Malt : 33 % Vienna Malt = 2.160 Kg

12.25 % Plumage - Archer = 0.800 Kg

French & Jupps : 16.5 % Amber Malt = 1.210 Kg

Simpson`s Malt : 12.25 % Best Pale Ale Malt @ 4.5 ebc = 0.800 Kg

Crisp Malt : 16.25 % Hana = 1.065 Kg

Black Malt TO COPPER = 90 g

MASHING

Use a Mild Ale type Liquor

Thoroughly Pre Warm the Msh Tu 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 - + 25 Minutes = 14.575 Litres

2 Nd Mash Heat : 69 c At + 25 - + 120 Minutes = 9.550 Litres

At TAPS ( 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 : 72 c = 24.150 Litres

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

COLLECTION

At Collection , ADD Liquor to the Copper , reducing the Gravity to 1.052.5 ON 30.150 Wort Litres

IN the Copper , then ADD the 1 St Sugars Charge and CONDENSE to 1.066 ON 30.000 Wt Litres

SUGARS

1 St Sugar Charge : To 30.150 Wort Litres IN COPPER

1.013.25 No 1 Invert = 1.255 Kg

2 Nd Sugar Charge : To 28.435 Wort Litres IN COPPER

1.004.75 No 1 Invert = 0.425 Kg

CARAMEL : To 28.690 Wort Litres @ 1.073

15 ml

COPPER

A 2 1/2 Hour Boil On Hops

1 St Hop Charge at Let Off - 150 Minutes , then at Let Off - 105 Minutes , ADD the 2 Nd Hops.

At Let Off - 50 Minutes ON 26.160 Wort Litres IN COPPER @ 1.075 ,

ADD 2.275 Litres of LIQUOR , Reducing the Copper Gravity TO 1.069 ON 28.435 Wort Litres,

Then ADD the 2 Nd Sugar Charge as above . At Let Off - 45 Minutes, ADD the 3 Rd Hops .

At Let Off - 20 Minutes ON 27.285 Wort Litres IN COPPER , ADD 1.405 Litres OF LIQUOR

( Boiled 1/4 Hour MINIMUM ) Reducing the Copper Gravity to 1.073 , THEN ADD the Caramel.

At Let Off - 12 Minutes , ADD the Copper Finings then At Let Off - 5 Minutes , + Black Malt .

At Let Off , STAND 10 Minutes then RECIRCULATE IN COPPER for 10 - 15 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 @ 1.066

14 IBU OLD Goldings @ 4 % a/a = 40 g

2 Nd Hop Charge : To 27.725 Wort Litres @ 1.071

18 IBU East Kent Goldings @ 6.5 % a/a = 31 g

3 Rd Hop Charge : To 28.240 Wort Litres @ 1.074.25

11 IBU Brewer`s Gold @ 6.5 % a/a = 20 g

11 IBU East Kent Goldings @ 6.5 % a/a = 20 g

RACKING HOPS : 7.5 g Perle TO 26.500 Beer Litres IN VESSEL

YEAST

Pitch with 150 g Weight of a LIVE YEAST @ 16 c

To 27.325 Wort Litres IN F V @ 1.076.75

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.076.75

2 E 17 1.063 Drop to 2 Nd F V = 27.000 Wort Litres IN Vessel

3 M 18 1.051

E 18 1.045.5

4 M 19 1.037

E 18 1.029.75 COOL

5 M 16 1.027.5 SKIM

6 M 13.5 1.026 SKIM & FINE IN F V

7 M 13 1.025.25

8 E 12.5 1.025

9 M 12.5 1.025 RACK ON HOPS

STAND : 1 Week at 12 - 13 c Then VENT Excess C O 2 and Re Seal Vessel .

CELLAR : At 12 c FOR 1 Month then AT 8 - 10 c FOR 4 - 6 Months .

AFTER standing at 8 - 10 c , ROLL & STILLAGE and allow to 12 c

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

Cheers All and Happy Brewing,

Edd