BeerHistoryBloke

Thursday, 4 May 2023

WM YOUNGER & Co : No 3 ALE 1879

How Do All ,

It`s been a while since I posted a Wm Younger Abbey Brewery recipe , so here`s a beauty for you all to go at,This time from the from the June 1879 - June 1882 Brewing Book : Cat No WY 6 / 1 / 2 / 28 .

Part of the internationally important Scottish Brewing Archive ; Held safe and cared for by the ever helpfull team at Glasgow University Special Collections & Archives .

This recipe C Edd Mather 2026

This Recipe for 30.000 Wort Litres to Copper @ 1.067.5 , 80 % Mash Efficiency

William Younger & Co

Abbey Brewery

Cannongate

Edinburgh

Scotland

No 3 ALE

Monday 13 Th October 1879

Brew No : 83 - 84

Original Garvity : 1.074 Bottling Gravity : 1.020.75 - .5 Final Garvity : 1.018

I B U : 30 A B V : 7.5 %

MALTS

U K Grist :

Warminster Malt : 34.75 % Vienna Malt ( Floor Malted ) = 2.920 Kg

Simpson`s Malt : 34.75 % Best Pale Ale @ 4.5 ebc = 2.900 Kg

Crisp Malt : 18.5 % Hana Vienna = 1.555 Kg

12 % Chevalier = 1.010 Kg

Australian Grist :

Voyager Craft Malt 34.75 % Veloria Vienna = 2.900 Kg

34.75 % Veloria Schooner = 2.900 Kg

Barrett - Burston 18.5 % Vienna Malt = 1.545 Kg

12 % Border Pale Ale @ 4.5 ebc = 1.000 Kg

Alt : B - B Vic Ale Malt or Joe White Trad Ale for a slightly darker version ;

Weights as per the 12 % Border Pale Ale @ 4.5 ebc

MASHING

Use an Edinburgh / Lightly Burtonised Liquor

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

Ensuring the Liquor is 1.5 " ABOVE the Plates

1 St Mash Heat : 67 c At 0 - + 120 Minutes = 22.515 Litres

2 Nd Mash Heat : 68 c At + 120 - + 160 Minutes = 19.410 Litres

At 160 Minutes , Slowly open the mash tun valve and return OVER the mash any Cloudy / Turbid Wort,

UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 78 c = 25.510 Litres ; then at a gravity of 1.007

STOP TAPS / Close off Mash Tun Valve and Collect Wort in the Copper ; ADD Liquor to the Copper ,

REDUCING the gravity to 1.067.5 THEN CONDENSE to 1.069 , Taking care to remove all / As much as possible of any detritus / scum floating on the Wort surface BEFORE adding the 1 St Hops .

COPPER

A 2 Hour Boil ON HOPS

Add the 1 St Hops at Let Off - 120 Mins then at Let Off - 90 Mins , ADD the 2 Nd Hops .

At Let Off - 50 Minutes , ON 28.055 Wort Litres @ 1.072 , ADD 2,990 Litres of Liquor , Reducing the Copper Gravity to 1.067.5 then At Let Off - 45 - 40 Minutes @ 1.068 , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 10 Minutes then re circulate IN COPPER for 5 - 10 Minutes ; THEN STAND FOR 1/2 Hour and COOL A S A P to Pitching Heat .

HOPS

USE WHOLE FLOWER HOPS WHEREVER POSSIBLE WITH THIS RECIPE

ALLOWING THEM FREE ROAM IN COPPER ( No Basket / Bag )

1 St Hop Charge : To 29.330 Wort Litres @ 1.069

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

2 Nd Hop Charge : To 28.055 Wort Litres @ 1.072

13 IBU Cluster @ 6.5 % a/a = 23 g

7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 23 g

3 Rd Hop Charge : To 29.655 Wort Litres @ 1.068

3 IBU Spalt @ 3/1 % a/a ( av ) = 12 g

RACKING HOPS To 26.300 Beer Litres IN C . V

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

YEAST

Pitch with 114 g Weight of an Edinburgh type yeast strain at 15 c

To 27.035 Wort Litres @ 1.074

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.074 Rouse @ Pitch + 6 Hours and at Every 6 - 8 UNTIL STOP

2 M 15.5 1.069

E 17.5 1.061

3 M 19 1.058 DROP to 2 Nd F V = 26.700 Wort Litres to 2 Nd Vessel

E 20 1.050

4 M 20 1.042

E 18.5 1.035 COOL , THEN STOP Rousing @ 1.033

5 M 16.5 1.031

E 14.5 1.029

6 M 13.5 1.027

E 13.5 1.027 CLEAR TO C . V AND HOLD @ 13 c 1 WEEK .= 26.650 BEER L

STAND : As above at 13 - 12 c FOR 1 - 2 WEEKS , Then vent EXCESS C O 2 and Lower to 8 c .

CELLAR : At 8 c UNTIL AT 1.022 - 1.021.5 , THEN STILLAGE .

STILLAGE : 2 Weeks ; 1 Week bringing up to 10 - 11 c then allow to 12 c for 1 WEEK

FULLY VENT and allow 16 - 18 Hour for the beer to become BRIGHT & CLEAR

before bottling @ 1.020.75 - 1.020.5 @ 13 - 15 c .

STAND BOTTLES : 1 Week @ 12 - 13 c , THEN @ 10 c FOR 2 MONTHS befoRE Q . C

Cheers All and Happy Brewing ,

Edd

Wednesday, 3 May 2023

W B MEW,LANGTON & Co : CANTEEN BEER 1884

How Do All ,

This beer is simply entered in the book as an un named gyle with this receipt taken from the 1884 - 1885 Brewing Book , deposited with the helpfull team at the The Isle of Wight Records Office ;

@ ML 44 / 4 . I`d tentatively suggest that it may have been one brewed as a trial submission to the local Army / Naval NCO & Other Ranks canteen .

Photos of the book were kindly sent by Jeff Sechiari of The Brewery History Society; cheers Jeff , I really appreciate you sending me the photos .

If any blog readers would be interested in a collaborative research project , I have a good working knowledge of what UK & other Archives have Brewing records in their collections ;

Pop me a message through the main blog page if you`re able to help out .

As per this recipe , all submissions for research will be credited by name unless privacy is requested .

Anyroad ; enough ` waffling ` from me , here`s today`s cerevesian offering , one with ingredients for readers in both Australia and the UK & Ireland .

This recipe C Edd Mather 2026

THIS RECIPE FOR 30.000 Wort Litres to the Copper @ 1.032 , 25 % Mash Efficiency

W B Mew , Langton & Co
The Royal Brewery
Croker St
Newport
Isle of Wight

W B Mew Langton Maltings Photo from the Brewery History SocietyWebsite

CANTEEN BEER

Tuesday 21 St October 1884

Gyle No : 15

Original Gravity : 1.055.5 Racking Gravity : 1.008 Final Gravity : 1.005

I B U : 28 A B V : 6.6 %

MALTS

U K & IRELAND ;

Warminster Malt : 30 % Plumage Archer = 1.215 Kg

Crisp Malt : 20 % Chevalier = 0.820 Kg

20 % Hana Vienna = 0.820 Kg

Malting Company of Ireland 30 % Irish Ale Malt = 1.210 Kg

ALT : Crafty Maltsters 30 % Pop`s P A Malt = 1.210 Kg

AUSTRALIA ;

Voyager Craft Malt : 70 % Veloria Schooner = 2.820 Kg

30 % Veloria Vienna = 1.215 Kg

ALT :

Barrett - Burston 70 % Border Pale Ale @ 4.5 ebc = 2.820 Kg

30 % Vienna Malt = 1.215 Kg

MASHING

Use a Pale Ale liquor profile

Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins Before mashing in , ENSURING the Liquor is 1.5 " ABOVE the plates / filter bed

1 St Mash Heat : 64 c At 0 - + 120 Minutes = 9.900 Litres

2 Nd Mash Heat : 66 c At + 120 - + 160 Minutes = 9.150 Litres

TAPS : At 160 Minutes , slowly open the mash tun valve and return any cloudy / turbid 1 St runnings OVER the mash UNTIL CONSISTENTLY CLEAR & BRIGHT , then at Clarity + 5 - 10 Mins ,

SEND TO THE COPPER

SPARGING & COLLECTION

Sparge at Clear Wort to the Copper + 10 Minutes at 76 c = 11.920 Litres , and at a runnings gravity of ,

1.003.5 - 1.003.25 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.032.25 ;

ON 30.430 Wort Litres ; THEN ADD the 1 St Sugar Charge and CONDENSE to 1.035.5 ,

ON 30 . 000 Wort Litres in Copper @ Let Off - 95 Minutes .

NB : Take care to remove any scum / detritus floating on the Wort surface BEFORE Let Off - 95 Mins.

SUGARS

1 St Sugar Charge : To 30.430 Wort Litres @ 1.032.25

1.002.75 Golden Cane Sugar @ 4.96 % = 0.225 Kg

2 Nd Sugars Charge : To 24.955 Wort Litres @ 1.042

1.005 Golden Cane Sugar @ 9.01 % = 0.335 Kg

1.003.5 Medium Dk Cane @ 6.31 % = 0.240 Kg

COPPER

A 95 Minutes boil ON HOPS

1 St Hop Charge @ Let Off - 95 Minutes @ 1.035.5 , then at Let Off - 70 Minutes , ADD 2 Nd Hops.

At Let Off - 35 Minutes ON 24.955 Wort Litres in Copper , ADD the 2 Nd Sugars Charge then at ,

Let Off - 30 Minutes , ADD the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings .

At Let Off , STAND 10 Minutes and Recirculate for 10 Minutes IN COPPER , Then STAND 1/2 Hour

BEFORE COOLING A S A P to Pitching Heat

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.035.5

10 IBU Cluster @ 6.5 % a/a = 14 g

2 Nd Hop Charge : To 27.885 Wort Litres @ 1.038

10 IBU Cluster @ 6.5 % a/a = 13 g

5 IBU Fuggles @ 5.5 % a/a = 8 g

3 Rd Hop Charge : To 24.705 Wort Litres @ 1.051

3 IBU Hallertau Heresbrucker @ 3.5 % a/a = 8 g

YEAST

Pitch with 84 g Weight of a LIVE yeast @ 16 c

To 22.325 Wort Litres @ 1.055.5

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.055.5

+ 12 18 1.050

2 E 19.5 1.045

3 M 20 1.029

E 22.5 1.022 COOL

4 M 20 1.019.5

E 18 1.016

5 M 16.5 1.013 DROP to 2 Nd F V = 22.000 Wort Litres in 2 Nd Vessel

E 16 1.011.5

6 E 15.5 1.009.5

7 E 15.5 1.008.75

8 E 15 1.008.25

9 M 14 1.008

10 M 14 1.008 RACK & FINE : 21.500 Beer Litres

STAND : 1 Week @ 11 - 13 c

CELLAR : 2 Weeks at 10 c then Stillage .

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

Cheers All and Happy Brewing ,

Edd

Tuesday, 2 May 2023

HENRY BENTLEY & Co YORKSHIRE BREWERIES Ltd : X X ALE 1893

How Do All ,

As some eagle eyed readers have noticed ; There`s been a dearth of posts on here of late , this is due to the research project I started 5 months ago taking so long to complete to my satisfaction .

The project was an in depth analysis of the beers from a source at the brilliant West Yorkshire Archives ;

A brewing book from the Bentley`s Yorkshire Breweries / Henry Bentley & Co collection ,

Brewing Book 1892 - 1894 @ WYL 2045 / 288 / 106

The analysis called for interpretation of sugars use and the point at which they were added during the coppering process , And the concomitant need to vary the collection gravity in Copper , and the neccessary Liquoring Back portion useage whilst conforming to the stated wort volume and gravity .

I hope that you all enjoy this recipe for this brewing of X X Ale , It`s a very rare beast in terms of beers from this source , In that it omits the use of brewing sugars ; An otherwise ubiquitous ingredient .

This recipe C Edd Mather 2023

Henry Bentley & Co Yorkshire Breweries Ltd

Eshaldwell Brewery

Woodlesford

Nr Leeds

West Riding

Yorkshire

Photo of the BrewerySource : Brewery History Society

X X ALE

Thursday 19 Th October 1893

Brew No : 14

Original Gravity : 1.058.25 Racking Gravity : 1.018 Final Gravity : 1.015

I B U : 38 A B V : 5.75 %

MALTS

Warminster Malt : Vienna Malt @ 16 % = 0.995 Kg

Simpson`s Malt : Best Pale Ale @ 4.5 ebc @ 64 % = 3.970 Kg

Malting Company of Ireland Irish Ale Malt @ 6.5 ebc @ 20 % = 1.240 Kg

MASHING , SPARGING & COLLECTION

Use a Soft Liquor and thoroughly Pre Warm the Mash Tun to 90 c

- 10 Mins BEFORE goods in , ensuring the Liquor is 1.5 " above the plates

1 St Mash Heat : 64 c 0 - + 20 Mins = 16.660 Litres

2 Nd Mash Heat : 67 c + 20 - + 120 Mins = 8.160 Litres

At 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 .

SPARGE @ Clear Wort to the Copper + 10 - 15 Mins @ 72 c = 27.925 Litres and at a gravity of 1.005 ,

STOP TAPS / close off M/ t Valve and collect Wort in the Copper .

COLLECTION : At Collection in the Copper , ADD Liquor to the copper , reducing the gravity to 1.046.75 ; THEN CONDENSE to 1.047 ON 30.000 Wort Litres , taking care to remove any scum or other detritus floating on the Wort surface BEFORE starting the boil clock ( 125 Minutes )

COPPER

A 2 Hour 5 Minutes boil ON HOPS ;

1 St Hop Charge @ Let Off - 125 , then at Let Off - 60 Mins + 2 Nd Hops

At Let Off - 35 Minutes @ 1.057 ON 24.050 Wort Litres in Copper , ADD 1.220 Litres of Liquor ,

Reducing the Copper Gravity to 1.054.25 On 25.270 Wort Litres , then at Let Off - 30 + 3 Rd Hops.

At Let Off , Stand the Copper 15 Minutes and re circulate for 5 - 10 Minutes BEFORE standing 1/2 Hour ; THEN COOL A S A P to Pitching Heat ( 16 c ) .

HOPS

1 St Hop Charge : To 30.000 Wort Litres @ 1.047

8 IBU Saazer / OLD Goldings @ 3.5 % = 23 g

2 Nd Hop Charge : To 25.210 Wort Litres @ 1.054.5

10 IBU Fuggles @ 5.5 % = 16 g

11 IBU Brewer`s Gold @ 6.5 % = 15 g

3 Rd Hop Charge : To 25.150 Wort Litres @ 1.054.5

3 IBU Bramling Cross @ 6.5 % = 4 g

6 IBU East Kent Goldings @ 6.5 % = 8 g

RACKING HOPS : To 22.9 - 22.800 BEER Litres in vessel

8 g French Fuggles @ 3.8 - 4.3 % a/a

YEAST

Pitch 50 g Weight of a LIVE YEAST @ 16 c

Recc Strains : Brewlab Yorkshire Yeast , White Labs WLP 037 Yorkshire

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.058.5 ROUSE : @ Pitch + 4 Hours and EVERY 6 - 8 Hrs until STOP

2 E 17 1.052

3 M 18.25 1.041

E 11 19 1.033.5

4 M 19 1.027

E 18.5 1.024 STOP ROUSING

5 M 17 1.022

6 M 16 1.021

7 E 15.5 1.019.75

8 M 14 1.019.25

9 M 14 1.019.25 Rack & Fine ON HOPS .

STAND : 3 Days @ 14 - 16 c

CELLAR : 2 Weeks @ 10 c

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

A small favour to ask from any readers who may have historic Yorkshire brewing records in their personal or company archives ; I`m desperately trying to trace other records from the Bentley family`s various breweries at Huddersfield : Bentley & Shaw , Lockwood Brewery Ca 1795 - 1962 and Rotherham : Bentley`s Old Brewery Ca 1820, Closed 1956 .

if you can help with my Yorkshire or other reserach , please get in touch , I`d love to hear from you ,

Cheers All and Happy Brewing 🍻

Edd

Thursday, 13 April 2023

ALEXANDER BERWICK & Co : X 3 ALE 1849

How Do All ,

As you`ll have noticed , I haven`t been posting much on here of late ; The main reason for this is my research into the beers of a well known Yorkshire ( West Riding ) brewery 1892 - 1894 whose beers have fascinated me for a long time , and which I felt would stand an in depth analysis of the products brewed . I hope to have this completed within the next month or so .

Anyroad ; Here`s today`s offering from some earlier research ;

A beer entered up in the Alexander Berwick & Co Brewhouse Book 1849 - 52 as " X 3 " ;

I contend this is a shorthand brewer`s code for `No 3 Export Beer` due to it`s IBU rating of 66 IBU ,

and , the predicted Final Gravity of the beer @ 1.007 .

The Brewhouse Book 1849 - 1852@ BK 1 is deposited as part of the internationally important Scottish Brewing Archive with the halpfull team up in Glasgow at The University of Glasgow Special Collections & Archives Department on Thurso St .

I hope that you all enjoy the recipe ; The ingredients specified are my own choice, Made in order to better replicate the characteristics of those which could have been used in the original .

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

William Younger & Co Ltd and their successors in title

Alexander Berwick & Co

The Brewery

Holyrood

Edinburgh

Scotland

THIS RECIPE FOR 30.000 Wort Litres to Copper @ 1.056.5 , 75 % Mash Efficiency Assumed

No 3 Export Ale

Thursday 8 Th November 1849

Gyle No : 713

Original Gravity : 1.067 Bottling Gravity : 1.009.75 Final Gravity: 1.007

I B U : 66 A B V : 7 %

MALTS

Crafty Maltsters :

50 % Scottish Annat = 3.705 Kg

Warminster Malt :

20 % Plumage - Archer = 1.490 Kg

Crisp Malt :

20 % Chevalier = 1.495 Kg

10 % Hana Vienna = 0.745 Kg

MASHING , SPARGING & COLLECTION

Use an Edinburgh / Lightly Burtonised Liquor

Thoroughly Pre Warm the mash tun , ENSURING that the Liquor is 1.5 " ABOVE the Plates

- 5 - 10 Minutes BEFORE MASHING IN

1 St Mash Heat : 64 c @ 0 - + 150 Mins = 19.970 Litres

2 Nd Mash Heat : 66 c @ + 150 - + 180 Mins = 9.970 Litres

3 Rd Mash Heat : 67 c @ + 180 - + 210 Mins = 9.970 Litres

At 210 Minutes ( 3 1/2 Hours Mash Time ) ; SLOWLY open the mash tun valve and return OVER

The mash any Cloudy / Turbid 1 St runnings UNTIL the Wort is CONSISTENTLY Bright & Clear .

+ 5 - 10 Minutes of CLEAR Wort ; ONLY THEN ALLOW TO THE COPPER

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 78 c = 23.950 Litres ; AT 1.006 ,

STOP TAPS and COLLECT Wort in the Copper .

COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Copper Gravity

To 1.056.25 , THEN CONDENSE to 1.056.5 ON 30.000 Wort Litres in Copper .

NB : Take care to remove any Scum / Detritus floating on the Wort surface BEFORE 1 st Hops .

COPPER

A 1 1/2 Hour Boil ON HOPS

At Let Off - 90 Minutes , ADD 1 St Hop Charge then at Let Off - 60 Minutes , ADD 2 Nd Hops .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins , ADD Copper Finings.

At Let Off , STAND 1/4 Hour , Re Circulate for 5 - 10 Minutes THEN STAND 1/2 Hour

BEFORE COOLING A S A P To Pitching Heat

HOPS

USE WHOLE FLOWER / CONE HOPS ONLY

1 St Hop Charge : To 30.000 Wort Litres @ 1.056.5

10 IBU Goldings @ 6 % a/a = 16 g

10 IBU Hallertau Heresbrucker @ 3.5 % a/a = 30 g

6 IBU Tettnanger @ 7.5 % a/a = 8.5 g

2 Nd Hop Charge : To 28.670 Wort Litres @ 1.059

14 IBU Goldings @ 6 % a/a = 24 g

14 IBU Hallertau Heresbrucker@ 3.5 % a/a = 41 g

3 Rd Hop Charge : To 26.480 Wort Litres @ 1.063.5

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

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

3 IBU Tettnanger @ 7.5 % a/a = 4 g

Conditioning Vessel Hops

TO 23.900 BEER LITRES

3.75 g EACH of Hallertau Heresbrucker & Goldings

YEAST

Pitch with 150 g Weight of a LEVE Yeast @ 15 c

NB : Pitch Yeast when 1/4 of the Predicted Wort Length is IN THE F V

To 25.020 Wort Litres @ 1.067

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 15 1.067

2 M 15.5 1.065.5

E 18.5 1.058 DROP TO 2 Nd Fermenting Vessel = 24.630 Wort Litres

3 M 18 1.052

E 18.5 1.046.5

4 M 19.5 1.040

E 11 19.5 1.032

5 M 20 1.026 CLEAR TO 3 Rd F V and COOL = 24.330 Wort Litres

E 16.5 1.018

6 M 15.5 1.017.25

7 M 15 1.017

8 M 15 1.017 COOL TO 12 - 13 c & SEND TO Conditioning Vessel ON HOPS

STAND : 1 Week @ 13 c , VENT excess C O 2 and re seal ; COOL TO 8 c

CELLAR : 8 c FOR X Months UNTIL AT 1.011.5 , THEN Stillage the C V 1 Week @ 8 - 10 c

FULLY VENT C . V @ 1.010.25 then allow a rise in heat to 13 - 15 c .

BOTTLING : CLEAR & BRIGHT at 1.009.75 - 1.009.5 AT 15 c

STAND : 1 Week @ 13 c

CELLAR : 3 Months @ 12 c

Stand 1 week at 12 c BEFORE Quality Control

*************** RESEARCH OFFER ****************

A small favour to ask those of you who may be able to assist with my research ;

If you`d like some Historic Beer Recipes for Homebrewing , And can spend a full day researching on my behalf in an archive I`m currently unable to visit ; Please get in touch , I`d love to hear from you .

I`ll provide a target list of records with catalogue numbers and research tips etc ;

A researcher would then take photos on my behalf and send them as X No of Zip files etc .

Cheers All and Happy Brewing ,

Edd

Sunday, 26 March 2023

THOMAS RUSSELL : BEER 1879

How Do All ,

Here`s the first of today`s recipies ;

A ` Beer ` from Thomas Russell`s Great Western Brewery in Wolverhampton , taken from the 1879 Brewing Book deposited with the nice and helpfull team at Wolverhampton City Archives ,

Catalogue No : DB / 10 / 4 / 1 ( 20 Th April - 29 Th August 1879 ) .

I hope that you all enjoy this recipe ; if anyone knows of any other Brewing Production records from breweries in the Wolverhampton ; Birmingham and the general ` Black Country ` area ;

I`d be grateful for any photos or access to the records , Please get in touch if you can assist , as this brewery is the only one in the area to have records in a public archive .

Cheers All

This recipe C Edd Mather 2023

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

William Butler & Sons Ltd and their successors in title

Thomas Russel

Great Western Brewery

Great Western St

Wolverhampton

Staffordshire

` BEER`

Tuesday 19 Th August 1879

Original Gravity : 1.032.75 Racking Gravity : 1.010 Final Gravity : 1.007

I B U : 22 A B V : 3.7 %

MALTS

Crisp Malt :

20 % Chevalier = 0.530 Kg

20 % Hana Vienna = 0.530 Kg

Simpson`s Malt :

30 % Best Pale Ale = 0.790 Kg

Warminster Malt :

30 % Plumage - Archer = 0.790 Kg

MASHING , SPARGING & COLLECTION

Use a Pale Ale Liquor and thoroughly pre warm the Mash Tun to 90 c - 10 Mins before Goods In .

ENSURING that the Liquor is 1.5 " ABOVE the Plates

1 St Mash Heat : 66 c At 0 - + 120 Mins = 8.290 Litres

2 Nd Mash Heat : 68 c At + 120 - + 150 Mins = 4.910 Litres

At 150 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 Copper + 10 Minutes @ 82 c = 22.250 Litres , and at a runnings gravity of 1.002 , STOP TAPS and Collect Wort in the copper .

COLLECTION

At Collection , ADD Liquor to the Copper ; Reducing the gravity to 1.019.75 ON 30.380 Wort Litres in the Copper ; then ADD the Cane Sugars and CONDENSE to 1.021 ON 30.000 Wort Litres in Copper .

SUGARS

1.001 White Cane Sugar @ 3.06 % = 0.080 Kg

COPPER

A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 Mins then at Let Off - 80 Mins ,

ADD the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 17.460 Wort Litres in the Copper ,ADD

2.860 Litres of Liquor , reducing the Copper gravity to 1.027.5 , then At Let Off - 30 Minutes ,

ADD the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings .

At Let Off , STAND the Copper 1/2 Hour then COOL A S A P to pitching heat .

HOPS

1 St Hop Charge : To 30.000 Wort Litres in Copper @ 1.021

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

5 IBU Keyworth Mid Season @ 6.5 % a/a = 6.5 g

2 Nd Hop Charge : To 21.430 Wort Litres in Copper @ 1.027

8 IBU Cluster @ 6.5 % a/a = 7.25 g

3 Rd Hop Charge : To 19.210 Wort Litres in Copper @ 1.029

5 IBU Saazer @ 3.5 % a/a = 8 g

YEAST

Pitch 42 g Weight of a LIVE BARM @ 16 c

Burton on Trent type yeast strain

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 16 1.032.75

2 M 19 1.022.5

E 19.5 1.018

3 M 18 1.012

E 16 1.010.5 ADD 0.170 Kg Malt Extract

4 M 14.5 1.013

E 14.5 1.012.25

5 M 14.5 1.011.25

E 14.5 1.010.5

6 E 14 1.010

7 E 14 1.010 Rack and FINE to Draught container .

STAND : 2 Days @ 15 - 19 c

CELLAR : 1 Week @ 10 c

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

Cheers All ,

Edd

Saturday, 25 March 2023

E M U BREWERY : X 1915

How Do All ,

Some keen blog readers may have seen my appeals for assistance in accessing Old Brewing Records in previous blog posts ;

Well thanks to the efforts of Hai Pham over in Western Australia ,who took the time to visit The State Library of Western Australia ,where the original brewing records are deposited ;

Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916

If any other blog readers are able to help with my beer history research by sending photos of old Australian or other brewing records in archives I`m sadly unable to visit ( Pro Tem ) ,

please get in touch through the contact box on the main blog page , I`d love to hear from you .

This recipe C Edd Mather 2023

THIS RECIPE FOR 13.000 Wort Litres from Mash Tun @ 1.033.75 , 75 % Efficiency

FOR 31.010 Wort Litres to Copper @ 1.033.75

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO

EMU Brewery Ltd and their successors in title

E M U Brewery Ltd

Mounts Bay Road

Perth

Western Australia

Photo of the brewery : State Library of Western Australia Collections

Friday 22 Nd August 1915

Brew No : 16

Original Gravity : 1.041 Racking Gravity : 1.016 Final Gravity : 1.013

I B U : 20 A B V : 4 %

MALTS

AUSTRALIA ;

Barrett - Burston Malt :

50 % Vic Ale Malt @ 7 ebc = 0.965 Kg

28 % Border Pale @ 3.5 ebc = 0.545 Kg

14.75 % Vienna Malt = 0.280 Kg

7.25 % Wheat Malt = 0.135 Kg

Alt : Joe White Malt : Trad Ale Malt @ 50 % = 0.965 Kg

U K & IRELAND ;

Warminster Malt :

28 % Plumage - Archer = 0.545 Kg

14.75 % Vienna Malt = 0.280 Kg

7.25 % Wheat Malt = 0.135 Kg

Crafty Maltsters :

50 % Pop`s Pale Ale Malt = 0.965 Kg

Alts : Malting Company of Ireland : Irish Ale Malt / - Crisp Malt : Scottish Ale Malt

MASHING , SPARGING & COLLECTION

Use a Pale Ale type Liquor and thoroughly Pre Warm the mash tun to 90 c , - 10 Mins BEFORE ,

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

1 St Mash Heat : 61 c At 0 - + 30 Mins = 4.825 Litres

2 Nd Mash Heat : 67 c At + 30 - + 90 Mins = 0.965 Litres

3 Rd Mash Heat : 70 c At + 90 - + 120 Mins = 0.965 Litres

AT 120 Mins , Slowly open the mash tun valve and return any Turbid 1 St runnings OVER the Mash , UNTIL CONSISTENTLY Clear & Bright ; ONLY THEN allow to the Copper .

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 74 - 71 - 68 c = 9.340 Litres ;

@ a Gravity of 1.004 , STOP TAPS and begin the 1 St Collection of Wort in the Copper

1 St COLLECTION : At 1.004 as ibid , Stop the Taps and collect wort ; ADD LIQUOR to the Copper ,

Reducing the Gravity to 1.033.75 AND REMOVE ANY EXCESS WORT ;

So that the Wort Volume at 1 St Collection Point IS 13.000 Wort Litres in Copper .

2 Nd COLLECTION : PREPARE 18.910 Litres of LIQUOR and BOIL 1/4 Hour before addition .

After you`ve collected 13.000 Wort Litres in the Copper @ 1.033.75, ADD the 18.910 Litres of Liquor to the Copper , REDUCING the Copper Gravity to 1.016.25 ,

THEN ADD THE CANE SUGAR AND CONDENSE to 1.034 ON 31.670 WORT LITRES

NB : Take care to remove any scum or detritus floating on the Wort Surface BEFORE adding the

first Hop Charge at Let Off - 105 Minutes .

SUGARS

1.020 White Cane Sugar @ 48.79 % = 1.665 Kg

PRIMINGS : 1.003 No 2 Invert @ 7.32 % = 0.240 Kg

COPPER

A 1 3/4 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 105 , then at Let Off - 80 Mins ,

ADD the 2 Nd Hop Charge . At Let Off - 40 Minutes ON 25.720 Wort Litres in Copper @ 1.041 ,

ADD 2.780 Litres of LIQUOR , Reducing the Copper gravity to 1.037 ON 28.500 Wort Litres in Copper , then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins ,

ADD the Copper Finings and at Let Off - 5 Minutes , ADD 2 ml of CARAMEL .

STAND 1/2 Hour at Let Off , THEN COOL A S A P to Pitching Heat and send to the F . V

HOPS

1 St Hop Charge : To 31.670 Wort Litres in Copper @ 1.034

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

2 Nd Hop Charge : To 29.340 Wort Litres in Copper @ 1.036.5

2 IBU Fuggles @ 5.5 % a/a = 3 g

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

3 Rd Hop Charge : To 27.730 Wort Litres in Copper @ 1.038

2 IBU Goldings @ 6 % a/a = 3 g

1 IBU Hallertau Heresbrucker @ 3.5 % a/a = 2.5 g

YEAST

Pitch with 83 g Weight of a LIVE YEAST @ 18 c

Strain Reccomendation : WLP 059 : Melbourne Ale Yeast

To 25.540 Wort Litres @ 1.041

ATTENUATION

DAY Hour Heat Gravity REMARKS

1 P 18 1.041

2 M 16.5 1.039.5

E 17.5 1.036

3 M 20 1.030

E 20 1.024

4 M 16.5 1.022.5

E 16 1.021.5 ADD PRIMINGS

5 M 13.5 1.024

E 14 1.022.5

6 M 13 1.022

7 M 12 1.022 To CONDITIONING VESSEL .

Conditioning Vessel : To C V @ 1.022 and HOLD @ 12 - 13 c UNTIL AT 1.016 .

RACKING : At 1.016 @ 13 - 14 c , RACK AND FINE to Draught containers and STAND 2 Days

@ 15 - 19 c / 1 WEEK @ 13 c , Then cool to 10 c and HOLD 2 Weeks .

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

Cheers All and Happy Brewing ,

Edd