BeerHistoryBloke

Thursday, 14 March 2024

H & G SIMONDS : XX B BEERS 1870 - 1871 @ XX B RECIPE , JANUARY 1870

How Do All ,

Today`s beery delight comes from the Reading brewery of H & G Simonds ;

Also attatched to today`s recipe is a short table of analysis ,

Showing selected brewings of this beer from the 1870 - 1871 entries .

Originally brewed at the end of January 1870 , then " Stacked Out Front " , this fine XX B recipe

Was brewed , then stood in the open , A La Bass ; then matured at x Temp before being either

Bottled or , being shipped as a premium Draught product .

The original grist comrised 28 Quarters of ` Home ` malt @ 89.2 Lbs / Qtr Extract ,

Yielding 136.25 Wort Barrels at All Up at a gravity of 1.052 ; with a gross poundage total of ,

392 Lbs of " Oxley " providing a respectable 64 IBU .

Also employed were a very sizeable charge of Racking Hops @ 1.25 Lbs Per Barrel in 1870 !!!!

( Reduced in this recipe )

I hope you all enjoy this recipe from the H & G Simonds Brewing Book 1869 - 1872 ,

Cared for by the ever helpfull and friendly team at The London Metropolitan Archives ,

Catalogue No : ACC 2305 / 60 / 79 .

This recipe & analysis table c Edd Mather 2026

H & G Simonds : X X B Brewings 1870 -1871

DATE Original Gravity Racking / CV Gravity Final Gravity IBU ABV

31/01/1870 1.062.25 1.012.5 1.008 64 7.25 %

28/12/1870 1.062.25 1.014.25 1.008 76 7.25 %

31/01/1871 1.062 1.013.25 1.008 74 7 %

09/02/1871 1.062 1.018.75 * Bott CV 1.008 66 7.2 %

22/03/1871 1.062 1.012.25 1.008 74 7.2 %

06/06/1871 1.063 1.016.5 1.008 64 7.3 %

H & G Simonds

The Brewery

Bridge St

Reading

Berkshire

Brewery Photograph : From the B H S Webpage on the Company

X X B

31 St January 1870

Original Gravity Racking Gravity Final Gravity IBU A B V

1.062.25 1.020.5 1.008 64 7.25 %

MALTS

U K , Ireland & Rest Of World Grist ;

Crisp Malt : 66 % Chevalier = 4.395 Kg

34 % Scottish Ale Malt = 2.235 Kg

** Australia

Voyager Craft Malt : 66 % Veloria Schooner = 4.390 Kg

34 % Veloria Vienna = 2.230 Kg

MASHING & SPARGING

Use a Pale Ale Liquor

Thoroughly pre warm the mash tun ,

With liquor @ 95 c - 10 Mins BEFORE Mashing In ,

Ensure the Liquor is 1.5 " ABOVE plates / filter bed

1 St Mash Heat : 64 c 0 - + 30 Minutes = 17.80 Litres

2 Nd Mash Heat : 66 c + 30 - + 150 Minutes = 10.725 Litres

At 150 Minutes ,

Slowly open the mash tun valve

And return any Cloudy Wort OVER the Mash ,

UNTIL CONSISTENTLY CLEAR & BRIGHT

Only then send to the Copper & Begin Wort Collection .

SPARGE

At Clear Wort to the Copper + 5 - 10 Minutes = 25.0 Litres @ 74 - 71 c

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

WORT COLLECTION

At Collection In Copper , ADD LIQUOR to the Copper ;

ADJUSTING THE GRAVITY TO 1.051.75

ON 31.150 Wort Litres IN Copper @ Let Off - X Mins @ 1.051.75

THEN CONDENSE TO

31.000 Wort Litres IN COPPER @ Let Off - 105 Mins

COPPER

A 1 3/4 Hour Boil ON HOPS

1 St Hop Charge @ Let Off - 105 Minutes

2 Nd Hop Charge @ Let Off - 45 Minutes

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

At Let Off , STAND 1/4 Hour .

Recirculate IN COPPER 1/4 Hour then STAND 1/2 Hour

After 1/2 Hour Stand , COOL A S A P to Pitching Heat and Cast to the F V

HOPS

1 St Hop Charge : To 31.000 Wort Litres @ 1.052

17 IBU Brewer`s Gold @ 6.5 % a/a = 29 g

17 IBU Goldings @ 6 % a/a = 31 g

2 Nd Hop Charge : To 27.420 Wort Litres @ 1.058

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

15 IBU Goldings @ 6 % a/a = 26 g

Racking Hops

24.500 Beer Litres Racked Down ( Est )

12.25 g EACH of Goldings and Brewer`s Gold

YEAST

Pitch with 190 ml of a LIVE YEAST @ 13.5 - 14 C

25.100 Wort Litres IN F V ( Est ) @ 1.062.25

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 13.5 1.062.25

2 E 18.25 1.053

3 M 18.75 1.044

E 21.5 1.038

4 M 20.5 1.030 CLEAR to 2 Nd F V = 24.800 Wort Litres IN Vessel ( E )

E 19 1.025

E 10 16.5 1.023.5

5 E 16 1.020.75

E 10 13.5 1.020.25

6 M 12 1.020

7 M 11 .5 1.020 RACK ON HOPS = 24.500 Beer Litres ( Est )

STAND : 13 c ONE WEEK ; 10 - 12 c 3 Months & Release Excess C O 2 Regularly .

CELLAR @ 6 - 8 c FOR 6 - 8 Months / Until at 1.011.25 then ADD Finings

AND STILLAGE @ 10 - 12 c ONE - TWO weeks then VENT FULLY

ALLOW 8 - 12 Hours Before Q . C

Cheers All and Happy Brewing ,

Edd

Monday, 11 March 2024

HODGSON`S OF KINGSTON ON THAMES : X X ALES 1886 & 1894 - 1897

How Do All ,

No recipe for today`s post ;

Instead you lucky gyle pickers have the fruits of my latest mini research project ;

The X X Ales brewed at Brook Street by the Hodgson Brothers ( 1886 Gyle Book )

And in the later records The Brewing Books of Arthur J Baily 1894 - 1897 as ,

Hodgson`s Kingston Brewery Co Ltd .

The earlier records , which only cover January - April 1886 have only one type of XX Ale ;

The grist composition of XX in this source is rather simple using Malts from the brother`s own manufacure at Brook St or , including the products of other Maltsters in the Mash Tun such as ,

" 22 Qtrs Jackson ( 08/01/1886) , 10 Qtrs Bushell ( 02/03/1886 ) or,

What I suspect is another Hodgson`s Maltings , Thames St ( 10 Qtrs 02/03/1886 ) .

The sugar contributions average between 1.013 - 1.014 in the analysed brewings ; used as a

` Wort Extender `

( The use of a non Mashed product to extend the brewlength Collected in Copper )

The later brewing records , written by A J Baily cover the period after registration as a limited

Company with the grists of both sub classes of XX Ale up to May / June 1894 following those

Of the earlier XX Ales ( 1886 ) in terms of make up except for the inclusion of Crystal Malt

@ 3 - 3.75 % Over BOTH sub types of XX from the earliest brewings in January 1894 ,

Until the last in 1897 .

The use of Flaked Maize starts in odd brewings in April - June 1894 , then becomes a universal

Ingredient throughout all brewings up to the end of the records in early 1897 ; contributing a

Constant 400 Lbs of Extract to the Tun Clollection Yield Volume Gravity ( Variable ) .

The Hops used in both records sets are , from the usual blend of English , Noble European and ,

American Hops ; Eg :

XX Ale 20 / 01 / 1886 : 120 Lbs Alsace , 120 Lbs Goldings and 74 Lbs Nurembergs

XX ( DK ) Friday 28 Th August 1896 : Gyle No :

48 Lbs Mercer K 1894 , 84 Lbs Baker K 1895 ,

84 Lbs Hocher ? Surrey ("SY" ) 1895 ,

84 Lbs Goldsmid ( H ? ) 1894

X X ( Light / Pale ) : Tuesday 1 St January 1895 : Gyle No : 46

48 Lbs Harnett ? K

56 Lbs Hammond ? "SX" ( Sussex )

112 Lbs Foster K

84 Lbs Oregons

As far as I`m able to tell , racking hops were not used in any of the XX brewings I`ve looked at ,

With othe brewings by Hodgson`s being quite specific as to their inclusion , leads me to suspect

That the beer wasn`t one that used Dry / Racking Hops .

HODGSON BROTHERS

The Brewery

Brook St

Kingston Upon Thames

Surrey

X X ALES

1886

DATE Original Gravity Racking Gravity Final Gravity IBU A B V

08 / 01 / 1886 1.064 1.022.25 1.019 28 5.9

20 / 01 / 1886 1.065 1.021.25 1.018 26 6.2

16 / 02 / 1886 1.063.5 1.019.25 1.015 26 6.4

02 / 03 / 1886 1.063.25 1.022.25 1.019 22 6.1

01 / 04 / 1886 1.064 1.021.25 1.018 26 6.2

13 / 04 / 1886 1.064 1.018 1.014 28 6.7

SOURCE : Hodgson Brothers / Hodgson`s Kingston Brewery Co Ltd

Gyle Book January - April 1886 @ ACC 2305 / 59 / 002

Depository : London Metropolitan Archives

Hodgson`s Kingston Brewery Co Ltd

The Brewery

Brook St

Kingston Upon Thames

Surrey

X X ALE ( Dark )

DATE Original Gravity Racking Gravity Final Gravity IBU A B V

Fri 03/01/1894 1.055.5 1.013.25 1.010 24 6.1

Tue 06/02/1894 1.055.5 1.013.25 1.010 28 6

Fri 31/01/1895 1.052.75 1.013.25 1.010 22 5.6

Tue 24/09/1895 1.052.75 1.013.25 1.010 22 5.6

Tue 28/08/1896 1.052.75 1.013.25 1.010 26 5.6

Thu 24/12/1894 1.052.75 1.013.25 1.010 26 5.6

X X ALE (Light / Pale )

Fri 26/01/1894 1.055.5 1.012.25 1.009 32 6.1

Fri 21/12/1894 1.052.75 1.011.25 1.008 28 6

Tue 01/01/1895 1.052.75 1.011.25 1.008 28 5.9

Tue 25/10/1895 1.052.75 1.011.25 1.008 28 5.9

Tue 07/04/1896 1.052.75 1.011.25 1.008 24 5.9

Tue 16/02/1897 1.052.75 1.011.25 1.008 26 5.9

SOURCE : The Brewing Books of Arthur J Baily

January - October1894 @ B 33 / A 13 1 ; 1894 - 1895 @ B 33 / A 13 / 2 ;

1896 - 1897 @ B 33 / A 13 / 3

Depository : Oxfordshire History Centre , Cowley , Oxford

This Analysis & Commentary C Edd Mather 2024

Friday, 8 March 2024

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

Tuesday, 5 March 2024

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

Monday, 4 March 2024

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