BeerHistoryBloke

Wednesday, 4 October 2023

HODGSON`S KINGSTON BREWERY Co Ltd : BEERS IN 1894

How Do All ,

I`ve just completed the major part of my research into the beers brewed at Brook Street ;

Drawn from the brewings recorded in the brewing books of A J Baily whilst he was a brewer at

Hodgson`s during the period covered by the Brewing Books January 1894 - March 1897 .

The Brewing Books of A J Baily as a larger collection , form part of the Brakspear`s Archives ;

Cared for by the ever helpfull and friendly team at The Oxfordshire History Centre at St Luke`s

on Temple Road in Cowley .

A J Baily , Brewing Books Ex Hodgson`s Kingston Brewery Co Ltd 1894 - 1897

January 1894 - October 1894 @ B 33 / A 13 / 1

October 1894 - December 1895 @ B 33 / A 13 / 2

January 1896 - March 1897 @ B 33 / A 13 / 3

These records are quite probably a privately kept set ,as opposed to the statutory records kept by the Company as per the Gyle Book deposited at the London Metropolitan Archives which covers the period

From : January - April 1886 @ ACC 2305 / 12 / 33 , Though this book covers the period before the company was registered ; When the concern was being run by the two sons of Wm Hodgson as I mentioned in my last post on the products of Brook St .

The A J Baily records only contain the attenuation records for a few brewings at the beginning of ,

January 1894 ; and from the examination I`ve made of the other 2 books , There`s little substantial

difference in the main constituents of the beers brewed from October 1894 - March 1897 ,

Though there are minor variations of Original Gravity , the use of Flaked Maize as an Adjunct does become more consistent over the rest of the period covered by these records .

The analysis and interpretation of the records involved interpreting the grist ratios to indicate the use of a Mashing Machine , and balancing the barrels collected in Coppers ; Calculating the gravity at Collection as a single brew for the whole volume ,then applying the gravity AND Wort Volume at collection in F V @ Original Gravity to the Coppering process to indicate the sugars and Hop charge positions in the boil process .

As mentioned above , these aren`t statutory records so there may be gaps in the range of beers brewed

and recorded by A J Baily 1894 - 7 ; So if any readers or their friends know of other Hodgson`s

Brewing production records in Private Collections , I`d be gratefull for access or photographs ;

A request I`d like to extend to any other Surrey and Sussex breweries brewing books , As I`d be keen

To examine any from Fricker`s Eagle Brewery amongst others that may survive in private archives;

If you`re able to assist , please get in touch with me at : beerhistorybloke@gmail.com .

This table & analysis C Edd Mather 2023

Hodgson`s Kingston Brewery Co Ltd

The Brewery

Brook St

Kingston upon Thames

Surrey

Brewery Yard Photo from the Brewery History Webpage
On Hodgson`s Kingston Brewery Co Ltd

AN ANALYSIS OF BEERS BREWED

January - October 1894

Dark X X ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

55 Wed 8 Th Jan 1.055.5 1.013.25 1.010 24 6.0 %

73 Tue 6 Th Feb 1.055.5 1.013.25 1.010 30 6.0 %

101 Tue 29 Th Mar 1.055.5 1.013.25 1.010 30 6.0 %

113 Thu 19 Th Apr 1.054.5 1.012.25 1.009 30 6.0 %

121 Thu 3 Rd May 1.054.25 1.012.25 1.009 30 5.9 %

139 Tue 5 Th Jun 1.052.75 1.011.25 1.008 32 5.9 %

157 Thu 5 Th Jul 1.052.75 1.011.25 1.008 28 5.9 %

186 Fri 24 Th Aug 1.052.75 1.011.25 1.008 30 5.9 %

X X ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

67 Fri 26 Th Jan 1.055.5 1.012.25 1.009 32 6.1 %

80 Tue 20 Th Feb 1.055.5 1.012.25 1.009 32 6.1 %

97 Tue 20 Th Mar 1.055.5 1.012.25 1.009 34 6.1 %

110 Thu 12 Th Apr 1.054.25 1.010.25 1.007 34 6.2 %

127 Wed 16 Th May 1.052.75 1.010.25 1.007 34 6.0 %

143 Tue 12 Th Jun 1.052.75 1.010.25 1.007 34 6.0 %

167 Tue 24 Th Jul 1.052.75 1.010.25 1.007 30 6.0 %

184 Tue 21 St Aug 1.052.75 1.010.25 1.007 30 6.0 %

205 Fri 28 Th Sep 1.052.75 1.010.25 1.007 30 6.0 %

X X X ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

86 Mon 5 Th Jan 1.075 1.016 1.012 68 8.4 %

119 Fri 20 Th Apr 1.072.25 1.016 1.012 58 8.0 %

199 Tue 18 Th Sep 1.072.25 1.016 1.011 70 8.2 %

X X X X ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

81 Wed 21 St Feb 1.097.25 1.019 1.015 92 11.1 %

PORTER

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

57 Fri 5 Th Jan 1.055.75 1.010.25 1.007 49 6.4 %

61 Fri 12 Th Jan 1.055.5 1.010.25 1.007 40 6.4 %

1.054 1.009.75 1.007 40 6.2 %

78 Wed 19 Th Feb 1.054 1.014 1.010 38 5.8 %

98 Wed 21 St Mar 1.054.25 1.014 1.010 46 5.8 %

118 Fri 27 Th Apr 1.054.25 1.014 1.010 42 5.8 %

125 Thu 10 Th May 1.054.75 1.014 1.010 36 5.9 %

145 Thu 21 St Jun 1.052 1.014 1.010 34 5.5 %

168 Wed 23 Rd Jul 1.052.75 1.014 1.010 38 5.6 %

189 Thu 30 Th Aug 1.052.75 1.014 1.010 38 5.6 %

D . STOUT

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

60 Thu 11 Th Jan 1.071 1.011.25 1.007 64 8.4 %

88 Wed 7 Th Feb 1.072.25 1.012 1.008 68 8.5 %

124 Wed 9 Th May 1.072.25 1.016 1.012 72 8.0 %

147 Wed 20 Th Jun 1.072.25 1.016 1.012 74 8.0 %

200 Wed 19 Th Sep 1.072.25 1.016 1.012 70 8.0 %

FAMILY PALE ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

58 Mon 5 Th Jan 1.050 1.008.75 1.006 38 5.8 %

1.049.25 1.009.25 1.006 38 5.7 %

84 Wed 28 Th Feb 1.050 1.013 1.010 40 5.25 %

100 Wed 28 Th Mar 1.050 1.013 1.010 36 5.25 %

119 Mon 30 Th Apr 1.050 1.013 1.010 40 5.25 %

134 Mon 28 Th May 1.050 1.013 1.010 40 5.25 %

150 Mon 25 Th Jun 1.048.25 1.012 1.009 40 5.25 %

154 Thu 19 Th Jul 1.049.25 1.012 1.009 40 5.25 %

184 Thu 23 Rd Aug 1.050 1.012 1.009 38 5.4 %

203 Mon 24 Th Sep 1.049.25 1.012 1.009 38 5.3 %

BITTER ALE

Gyle No DATE Original Gravity Racking Gravity Final Gravity IBU A B V

54 Tue 2 Nd Jan 1.057.5 1.012 1.008 66 6.5 %

59 Tue 9 Th Jan 1.055.5 1.012 1.008 56 6.25 %

83 Tue 27 Th Feb 1.058.5 1.013 1.009 72 6.5 %

96 Mon 19 Th Mar 1.058 1.013 1.009 68 6.5 %

115 Tue 24 Th Apr 1.057.75 1.013 1.009 72 6.4 %

1.057.25 1.013 1.009 72 6.3 %

132 Thu 24 Th May 1.058.5 1.013 1.008 74 6.7 %

144 Thu 14 Th Jun 1.058.5 1.013 1.009 65 6.5 %

1.058.25 1.013 1.009 65 6.5 %

171 Tue 31 St Jul 1.058.5 1.013 1.009 65 6.5 %

183 Mon 26 Th Aug 1.058.25 1.013 1.009 64 6.5 %

195 Mon 15 Th Sep 1.058.5 1.013 1.009 62 6.5 %

1 Tue 2 Nd Oct 1.061 1.014 1.010 68 6.9 %

Cheers All ,

Edd

Sunday, 1 October 2023

HODGSON`S KINGSTON BREWERY Co Ltd : DARK X X ALE 1894

How Do All ,

Today`s recipe is from the brewing books of A J Baily whilst he was a brewer at the Brook St Brewery of Hodgson`s in Kingston upon Thames , Surrey , from his Jan - Oct 1894 book ;

Catalogue No : B 33 / A 13 / 1

The books of A J Baily form part of the Brakspear`s Archive , cared for by the ever helpfull folks at The Oxfordshire History Centre in Cowley ; Thanls for your assistance when I visited ;

It , and the Cafe were greatly appreciated .

As I wrote in my last piece on Hodgson`s , there are at least Two main variants of the X X Ale That were brewed at Brook Street 1894 - 1897 from the records I`ve had access to ; Today`s offering is the Dark X X Ale , also one of the four beer types to have attenuation records attatched !!! .

I hope that you all enjoy the recipe , It`s a delightfull example of the sort of beer being brewed and , drunk and enjoyed in the area around London in the mid 1890`s .

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 29.500 Wort Litres to Copper @ 1.041.5 ; 80 % Mash Efficiency

24.800 Beer Litres - 24.750 Beer Litres Racked Down to Draught Vessel

Hodgson`s Kingston Brewery Co Ltd

The Brewery

Brook Street

Kingston upon Thames

Surrey

Photo of the Brewery Yard from the B H S Webpage on
Hodgson`s Kingston Brewery Co Ltd

DARK

X X

ALE

Gyle No : 55

Wednesday 3 Rd January 1894

Original Gravity : 1.055.5 Racking Gravity : 1.013 Final Gravity : 1.010

I B U : 24 A B V : 6.0 %

MALTS

U K & Ireland

Warminster Malt : 37.6 % Mild Ale Malt = 1.900 Kg

20.0 % Vienna Malt = 1.015 Kg

23.8 % Maris Otter = 1.205 Kg

Crafty Maltsters 18.6 % Pop`s Pale Ale Malt = 0.940 Kg

Australia

Voyager Craft Malt 23.8 % Veloria Schooner = 1.205 Kg

47.6 % Veloria Vienna = 2.405 Kg

Barrett - Burston : 28.6 % Vic Ale Malt = 1.450 Kg

Alt : Joe White : Trad Ale Malt * = 1.450 Kg

South Africa & New Zealand

Weyermann Malt : 47.6 % ` Barke ` Vienna Malt = 2.405 Kg

Maris Otter Pale Ale 23.8 % = 1.205 Kg

Pale Ale Malt @ 5.5 - 8 EBC 28.6 % = 1.450 Kg

Canada : As per the New Zealand and Suth African grists

U S A : As per Canadian etc grists

MASHING

Use a Soft / Mild Ale Liquor

Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE Mashing In as below ;

ENSURE Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 65 c At 0 - + 30 Mins = 14.500 Litres

2 Nd Mash Heat : 67 c At + 30 - + 120 Mins = 4.120 Litres

At Taps ( 120 Mins ) , slowly open the mash tun valve and return any Cloudy / Turbid Wort ,

OVER THE MASH until Consistently Clear & Bright ; Only then allow to the Copper .

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes @ 79 - 76 c = 25.940 Litres

At a runnings gravity of 1.004.5 , Stop Taps ( Close M/ t Valve OFF ) .

At Collection , ADD Liquor to the Copper , reducing the gravity to 1.041.25 ;

THEN Condense to 1.041.5 ON 29.500 Wort Litres IN the Copper @ Let Off - 125 Minutes,

Take care to remove any scum or other detritus floating on the Wort surface before 1 St Hops .

SUGARS

TO : 29.160 Wort Litres @ 1.041.25 IN Copper

No 3 Invert : 1.007.5 = 0.685 Kg

COPPER

A 2 Hour 5 Minute boil ON HOPS

At Let Off - 125 Minutes , ADD the 1 St Hops ,

Then at Let Off - 65 Minutes @ 1.047 ON 25.590 Wort Litres in the Copper ,

ADD 3.570 Litres of Liquor , reducing the Copper Gravity to 1.041.25

Then ADD the No 3 Invert Sugar. At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge

At Let Off - 30 Mins , ADD the 3 Rd Hops.; Let Off - 12 Minutes , ADD the Copper Finings

Then at Let Off , STAND 10 - 15 Minutes then Recirculate IN COPPER for 5 - 10 Minutes

Then STAND 1/2 hour BEFORE COOLING A S A P To Pitching Heat

HOPS

1 St Hop Charge : To 29.500 Wort Litres @ 1.041.5

11 IBU Fuggles @ 5.5 % a/a = 18 g

2 Nd Hop Charge : To 29.010 Wort Litres @ 1.049

10 IBU Brewer`s Gold @ 6.5 % a/a = 15 g

3 Rd Hop Charge : To 27.230 Wort Litres @ 1.052

3 IBU East Kent Goldings @ 6.5 % a/a = 5 g

YEAST

Pitch with 110 ml LVE YEAST @ 14 c

Reccomended Strains : Brewlab thames Valley 3

Whitbread T II

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14.5 1.055.5

2 E 16.5 1.045.5

3 M 17.5 1.040

E 19 1.034 DROP to 2 Nd F V

4 M 20.5 1.024

E 21 1.019.75

5 M 18 1.016.5 SKIM & COOL + 5 Hrs later

E 16.5

6 E 14 1.014.5

8 E 13.5 1.014

10 M 13.5 1.013 Rack and FINE to Draught after 24 Hours at 1.013

STAND : 1 Week at 13 c then release Excess C O 2 and Reseal .

CELLAR : 4 Weeks at 10 c

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

Cheers All and Happy Brewing ,

Edd

Wednesday, 27 September 2023

WATKINS & SON , HEREFORD : X B 1898

How Do All ,

It`s been a while since I published a recipe sourced from the Scottish Brewing Archives , so here`s a beautiful recipe for a Herefordshire beer from 1898 , from a brewery owned by a Welshman !!

It`s from the Brewing Notebook of William Binnie 1898 - 1945 @ BH 6 / 1 / 1 / 2 which is part of the Mark Binnie & Co collection , part of the internationally important Scottish Brewing Archives ,

Cared for by the ever helpfull and friendly team up in Glasgow @ The University of Glasgow,

Special Collections & Archives Department .

Thanks for all your assistance with my Scottish , and in this case English beer history research ; It`s greatly appreciated .

This Recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO J T Jenkins & Co and their successors in title

THIS RECIPE FOR 26.640 Wort Litres IN Copper @ 1.047.5

26.500 Wort Litres @ 1.058 @ Let Off - 105 Minutes

80 % Mash Efficiency Assumed

Watkins & Son

The Imperial Brewery

Bewell Street

Hereford

Photo of the Brewery Yard : From the Brewery History Society Page on ,
Hereford & Tredegar Breweries Ltd

X . B

Gyle No : 22

Friday 30 Th December 1898

Original Gravity : 1.058 Racking Gravity : 1.012 Final Gravity : 1.009

I B U : 62 A B V : 6.6 %

MALTS

Crisp Malt : 60.5 % Chevalier = 3.165 Kg

EG : Scottish Ale Malt 39.5 % = 2.060 Kg

Or ANY Pale Ale Malt @ 6.5 - 8 ebc

MASHING

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 : 64 c AT 0 - + 60 Minutes = 12.920 Litres

2 Nd Mash Heat : 67 c AT + 60 - + 120 Minutes = 12.920 Litres

3 Rd Mash Heat : 71 c At + 120 - + 150 Minutes = 2.930 Litres

At 150 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.

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes @ 80 - 77 c = 15.000 Litres , Then at a runnings

Gravity of 1.004.75 - 1.005 , STOP TAPS / Close OFF Mash Tun Valve then Collect Wort in Copper.

COLLECTION

At Collection of the Wort in the Copper ; ADD LIQUOR to the Copper , Reducing the Wort gravity

TO 1.047.5 , then ADD the Glucose and CONDENSE to 1.058 ON 26.500 Wort Litres .

SUGARS

Invert Glucose @ 1.010.25 TO 26.640 Wort Litres @ 1.046.5 = 0.895 Kg

COPPER

A 1 3/4 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 105 Minutes @ 1.058 , then at Let Off - 70 , ADD the 2 Nd Hops .

At Let Off - 60 Minutes ON 24.720 Wort Litres , ADD 5.332 Litres of LIQUOR ,

Reducing the Copper Gravity to 1.051 ON 30.052 Wort Litres IN COPPER @ Let Off - 60 Mins .

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 Mins then ;

Recirculate IN COPPER for 5 - 10 Minutes BEFORE STANDING 1/2 Hour then COOL A S A P .

HOPS

1 St Hop Charge : To 26.500 Wort Litres @ 1.058

11 IBU Fuggles @ 5.5 % a/a = 19 g

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

2 Nd Hop Charge : To 25.130 Wort Litres @ 1.061

10 IBU Fuggles @ 5.5 % a/a = 17 g

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

3 Rd Hop Charge : To 28.280 Wort Litres @ 1.054

16 IBU French Fuggles @ 4.2 % a/a = 37 g

YEAST

Pitch with 85 g Weight of a LIVE YEAST @ 15.5 c

Reccomended Strain : Whitbread T II Type

TO 26.185 Wort Litres @ 1.058

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15.5 1.058

2 E 17.5 1.052

3 M 20 1.038 DROP to 2 Nd F V = 25.750 Wort Litres IN VESSEL

E 19.5 1.028

E 10 19.5 1.025

4 M 19 1.020

E 8 16.5 1.016.5 SKIM

5 M 16 1.014

E 16 1.013

6 M 14 1.011.5

E 13.5 1.011

7 E 13 1.011 RACK & FINE TO DRAUGHT VESSEL

= 25.400 Beer Litres ( Approx ) .

STAND : 1 Week @ 12 - 13 c

CELLAR : 3 Months at 10 c

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

Cheers All and Happy Brewing ,

Edd

Sunday, 24 September 2023

HODGSON`S KINGSTON BREWERY Co Ltd : BEERS 1894 - 1897

How Do All ,

Today`s post is a ` Potted ` history of the Brook St brewery of Hodgson`s , coupled with a general list

of the beers brewed 1894 - 1897 as drawn from the Brewing Books of Arthur J Baily , Part of the

Brakspear`s Archive ; Cared for by the helpful and friendly team at the Oxfordshire History Centre

On Temple Rd in Cowley , Catalogue Nos : B 33 / A 13 / 1 - 3 ( January 1894 - March 1897 ) .

Photo of the Brewery Yard from the Brewry History Society Webpage on Hodgson`s

I hope that you alll enjioy the post ;

Due to the complexity of balancing the Worts to Copper and the Yield to Fermenting Squares ;

The analysis and conversion will , take a bit of time , however later this week ,

I`ll be posting a recipe from the earliest book ( Jan - Oct 1894 ) for the company`s

Dark X X Ale ( See list below ) .

As these records are`nt from a ` Statutory / Company ` record ;
The set of beers can safely be regarded as virtually complete .
Though as the books contain date period gaps with ` Gyle Nos ` appended to an
otherwise empty page , I assume that there are gaps in the range which would be obviated by the discovery of the company`s own brewing records from the period .

The Brook Street brewery that was to become Hodgson`s was founded Ca 1610 ; and by the time of it`s sale to Willkiam Hodgson in 1854 was owned by Charles Rowlls , with the purchase of the brewery including 90 Tied & Freehold properties . William Hodgson died in 1875 ;
Being succeded by his sons William Sandford and Charles Durant Hodgson .

The company was registered in October 1886 as ,
Hodgson`s Kingston Brewery Co Ltd to condense the brewing interests of the Hodgson brothers
into a limited company for the ` bargain ` price of ,£ 300 , 563 !!! .
In 1903 , the brewery took over their local rivals ; Fricker`s Eagle Brewery of the
High St in Kingston , established in the early 19 Th century by Thos Fricker .

Photo from the Brewry History Society Webpage on Fricker`s Eagle Brewery

The Brook St brewery and it`s pubs were purchased by Courage & Co in 1943 , with brewing in

Kingston continuing until 1965 , bringing to an end 355 years of brewing at Brook St .

Hodgson`s brewery was to survive as a building until being demolished in October 1971 .

Hodgson`s Kingston Brewery

Brook Street

Kingston upon Thames

Surrey

Photo of the Fermenting Room at Brook St
From the B H S Webpage on Hodgson`s

A SELECTION OF BEERS BREWED

1894 - 1897

X X Ale ( Dark )

X X Ale ( Pale )

X X X ALE

X X X X ALE

FAMILY PALE ALE

BITTER ALE

PORTER

D . STOUT

An Analysis of Dark X X Ales brewed January - August 1894

Gyle No DATE O / Gravity R / Gravity Final Gravity I B U A B V

* 55 Wed 03/01/1894 1.055.5 1.013.25 1.010 24 6.0 %

** 73 Tue 06/02/1894 1.055.5 1.013.25 1.010 30 6.0 %

***101 Tue 29/03/1894 1.055.5 1.013.25 1.010 30 6.0 %

***113 Thu 19/04/1894 1.054.5 1.012.25 1.009 30 6.0 %

* 121 Thu 03/05/1894 1.054.5 1.012.25 1.009 30 6.0 %

***139 Tue 05/06/1894 1.052.75 1.011.25 1.008 32 5.9 %

***157 Thu 05/07/1894 1.052.75 1.011.25 1.008 28 5.9 %

***186 Fri 24/08/1894 1.052.75 1.011.25 1.008 30 5.9 %

Grist Key

* = Sugars and Extract Malts

** = Sugars , Crystal & Malts

*** = Sugars , Malts ( Inc Crystal ) & Flaked Maize

I hope you`ve enjoyed today`s post ; If any readers know of other Hodgson`s

Brewing records in Private Collections , or other Surrey breweries , I`d love to see them / photos ,

Please leave a comment below or get in touch with me through the ` Contact ` function on the

Main blog page .

Cheers All ,

Edd

Friday, 22 September 2023

KINGSBURY BREWERY , St ALBANS : PALE ALE 1873

How Do All ,

Today`s recipe is my first from a Hertfordshire brewery and is taken from the brewing book of ,

William Oakly Baily 1872 - 1875 whilst he was working at the Kingsbury Brewery , I believe the brewery was operated by a Mr Lloyd at this time,thanks to Martyn Cornell for the info !

The Brewing Book forms part of the Brakspear`s archives deposited with the helpful and

Friendly team at Oxfordshire History Centre in Cowley and can be found at B 33 / A9 / 1 .

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

Benskin`s Watford Brewery Ltd and their successors in title

This recipe for 30.000 Wort Litres to Copper @ 1.052 , 80 % Mash Efficiency Asumed

Approximately 24.500 Beer Litres Racked Down

Kingsbury Brewery

Verulam Rd

St Albans

Hertfordshire

Recent photo of the brewery buildings ,
From The Brewery History Society page on The Kingsbury Brewery Co Ltd

PALE ALE

Tuesday 23 Rd March 1873

Gyle No : 83

Original Gravity : 1.060.5 Racking Gravity : 1.014.25 Final Gravity : 1.011

I B U : 74 A B V : 6.5 %

MALT

Grist 1 : Crisp Malt 90 % Chevalier = 5.810 Kg

10 % Hana Vienna = 0.645 Kg

Grist 2 : Crisp Malt 85 % Chevalier = 5.485 Kg

Weyermann Malt 15 % ` Barke ` Vienna Malt = 0.970 Kg

Choose either Grist according to Locally available Malts

MASHING

Use a Pale Ale type Liquor

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

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

1 St Mash Heat : 63 c At 0 - + 60 Minutes = 13.880 Litres

2 Nd Mash Heat : 66 c At + 60 - + 120 Minutes = 4.330 Litres

At 120 Minutes;

Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings OVER the Mash .

SPARGING

Sparge at Clear Wort to the Copper + 10 Minutes at 78 - 75 c = 29.430 Litres

At a Runnings Gravity of 1.005.25 , STOP TAPS and Collect Wort in the Copper

COLLECTION

At Collection in the Copper , ADD Liquor to the Copper , Reducing the Gravity to 1.051.75 ,

THEN Condense to 1.052 Wort Litres IN COPPER @ 1.052

N B : Take care to remove any scum / detritus floating on the Wort BEFORE L/Off - 100 Mins .

COPPER

A 1 Hour and 40 Minutes boil ON HOPS

1 St Hop Charge at Let Off - 100 Minutes , then at Let Off - 70 Minutes , ADD the 2 Nd Hops .

At Let Off - 45 Minutes ON 27.240 Wort Litres IN COPPER @ 1.057 , ADD 1.650 Litres of Liquor,

Reducing the Copper gravity to 1.053.75 , Then at Let Off - 40 Minutes , ADD the 3 Rdv Hops .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 10 - 15 Minutes ,

THEN Recirculate the Wort IN Copper for 10 Minutes before STANDING 1/2 Hour

COOL A S A P to Pitching Heat after the Second Copper Stand period.

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.052

30 IBU Goldings @ 6 % a/a = 50 g ; 21 IBU Brewer`s Gold @ 6.5 % a/.a = 33 g

2 Nd Hop Charge : To 28.270 Wort Litres @ 1.055

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

3 Rd Hop Charge : To 28.755 Wort Litres @ 1.054

11 IBU Goldings @ 6 % a/a = 18.5 g

RACKING HOPS : To 24.500 Beer Litres Racked Down = 14 g East Kent Goldings

YEAST

Pitch with 167 ml of a LIVE YEAST @ 14 c

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 14 1.060.5

2 E 15 1.056

3 M 17 1.051.5

E 18.5 1.042.5

4 M 20 1.034

E 20 1.027

5 M 21 1.022 Clear to 2 Nd F V & COOL = 24.800 Wort Litres IN Vessel

6 E 17.5 1.017 SKIM

7 E 16 1.016.25

8 M 14 1.015.5

E 13.5 1.015.25

E 11 13.5 1.015

9 M 13.5 1.015 Rack ON HOPS

STAND : 1 Week at 12 - 13 c

CELLAR : 8 Weeks MINIMUM at 8 - 10 c Then release Excess C O 2 and FINE

Roll Well after fining , then STILLAGE .

STILLAGE : 1 Week at 12 c Then FULLY VENT and allow 12 - 18 Hours before Q . C

Cheers All and Happy Brewing ,

Edd

Wednesday, 20 September 2023

T & J HUNT , BANBURY : " BEER " 1844

How Do All ,

Today`s recipe is from the earliest surviving Hunt , Edmunds & Co brewing production records ;

The Brewing Book of John Hunt 1844 - 1845 @ B 20 / 2 / A3 / 1 , the other brewing books

which are from the 20 Th Century date from the period 1930 - 1946, Cared for by the helpul team in Cowley at The Oxfordshire History Centre ..

The brewing interests of the Hunt family are believed to have started in 1807 ,

when Thomas Hunt purchased The Unicorn and it`s attatched brewhouse on the Market Place

in Banbury; Thos Hunt had a son named John who was to have the Unicorn & Brewhouse conveyed to him for the princely sum of 10 /- at sometime before 1832, when his own son ;

Also called John had inherited or purchased a share in the business .

John Hunt Jr was listed as being at The Unicorn in a local trade directory of the period .

The ` New Brewery` on Bridge Street being built in the 1830`s - 1840`s ;

It was John Hunt Jr who took a William Edmunds into partnership in 1850 , the concern being styled and known as Hunt , Edmunds & Co until the company`s registration in September1896

when the more modern style of Hunt, Edmunds & Co Ltd was adopted .

The company continued to operated independently until 1965 when the well known firm of

Mitchell`s & Butlers Ltd purchased the Bridge St company ;

With the brewery ceasing to brew in 1967 .

This recipe C Edd Mather 2023

This recipe for 25. 105 Wort Litres @ 1.061 From the Mash Tun ; 80 % Mash Efficiency Assumed

25.000 Wort Litres IN Copper @ Let Off - 120 Minutes @ 1.061.25

T & J Hunt

The Brewery

Bridge Street

Banbury

Oxfordshire

Photo of The Brewery Ca 1971 from
The Brewery History Society page on Hunt, Edmunds & Co Ltd

" BEER "

Friday 21 St June 1844

Original Gravity : 1.059.5 Racking Gravity : 1.017 Final Gravity : 1.014

I B U : 32 A B V : 6.0 %

MALTS

Crisp Malt : 80 % Chevalier = 5.045 Kg

20 % Hana Vienna = 1.265 Kg

Alternative Vienna Malt = 20 % Weyermann = 1.255 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 1.75 " ABOVE Plates

1 St Mash Heat : 64 c @ 0 - + 15 Mins = 12.620 Litres

2 Nd Mash Heat : 67 c @ + 15 - + 180 Mins = 6.780 Litres

At 180 Minutes , slowly open the mash tun valve and return any turbid / cloudy 1 St runnings

OVER the Mash until Consistently clear and bright , then send to the Copper and begin collection.

SPARGING : At Clear Wort to the Copper + 10 Minutes AT 74 - 71 c = 25.250 Litres and ,

at a runnings gravity of 1.006.25 , STOP TAPS and Collect Wort in the Copper .

COLLECTION

At 1.006.25 as above , Stop Taps and Collect Wort in the Copper ;

ADDING LIQUOR to reduce the Copper gravity to 1.061 ;

THEN CONDENSE TO 1.061.25 ON 25.000 Wort Litres in Copper

AT Let Off - 120 Minutes

N B :

As the Wort is Condensing , Remove any Scum or other Detritus floating on the Wort Surface,

BEFORE ADDING THE 1 St Hop Charge @ Let Off - 120 Minutes

COPPER

A 2 Hour Boil ON HOPS

Add the 1 St Hops @ Let Off - 120 Minutes

AT Let Off - 60 Minutes ON 23.060 Wort Litres IN COPPER @ 1.066 , ADD 6.350 Litres of Liquor,

Reducing the Copper Gravity to 1.051.75 ON 29.410 Wort Litres

At Let Off - 45 Minutes , ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes ,

ADD the Copper Finings .

At Let Off , STAND 10 Minutes and Recirculate IN Copper for 5 - 10 Mins ,

Then STAND 1/2 Hour before COOLING A S A P TO PITCHING HEAT

25.265 Wort Litres TO F . V @ 1.059.5

HOPS

1 St Hop Charge : To 25.000 Wort Litres @ 1.061.25

16 IBU French Fuggles @ 4.2 % a/a = 35 g

2 Nd Hop Charge : To 28.130 Wort Litres @ 1.054

16 IBU French Fuggles @ 4.2 % a/a = 43 g

RACKING HOPS

To 24.500 - 24.400 Beer Litres : 10 g Goldings @ 6 % a/a

YEAST

Pitch with 108 ml of A LIVE YEAST @ 14.5 c

Reccomended Strains : Brewlab Thames Valley 1

Wyeast : 1275 : Thames Valley Ale

WhiteLabs : WLP 030 : Thames Valley Ale Yeast

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.059.5 Drop to 2 Nd F V @ 1.057

2 19.5 1.046

3 21.5 1.037

4 22 1.032 STOP ALL Rousing

5 19 1.028

6 16 1.024

7 16 1.020.5

8 M 6 13.5 1.017.25

9 M 13.5 1.017 Rack and Fine TO Draught Containers

STAND : 1 Week at 13 c then release Excess C O 2 and Re Seal .

CELLAR : 4 Weeks at 10 c then at 12 c 1 Week

STILLAGE : 1 Week at 12 c Then FULLY VENT and after 8 - 12 Hours ,

Allowing the Beer to Clear & Condition , Then Quality Control .

Cheers All and Happy Brewing ,

Edd