Old Beers & Brewing

Try some of these great recipes out, or share your favourite brew with other forumees!
Post Reply
EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Mon Jan 29, 2018 10:45 pm

The Epworth Brewer wrote:
Mon Jan 29, 2018 6:56 pm
I wonder how much material on old breweries/recipes is sitting in public archives just waiting to be pounced on. It might be worth visiting the local library for anyone living near a defunct brewery.
Hi All ,
I've got a good knowledge of what publicly available brewing production archives are available to look at , and where they are .
Any members who'd like to know if their local archives have any , please feel free to message me or , post a comment with your local area , or which area of the country you're in and I'll message / post with the relevant details etc
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Mon Jan 29, 2018 10:50 pm

Dave.T wrote:
Mon Jan 29, 2018 10:31 pm
Hello Edd,
Thanks for the reply, i will look out for your post for Northgate ales. You mentioned Old Chester, i think that Greenhalls carried on brewing it after they closed the Northgate down in 69. A lot of people turned their nose up at Greenhalls bitter but the Original was a favourite of mine.
Dave.
Hi Dave ,
Yup , Greenall's carried on brewing the Old Chester from when they bought the brewery in the late 1940's right up to the sixties ,
When you found a good Greenall's pint it was almost like finding the holy grail , a joy to drink and their cask mild , whoa the best dark mild I've ever had and only 2.9-3% abv !!,
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Tue Jan 30, 2018 3:48 pm

Hi All ,
I `ll be travelling back over to the right side of the pennines with the next few recipies , starting with the Richard Clarke 1/4 B.B , One from Chester Northgate Brewery (Probably the XX) , AND a Magee Marshall Stout from pre 1914 ,
Cheers & Happy Mashing
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Wed Jan 31, 2018 3:46 pm

Hi All ,
The notebook with the Clarke`s and other stuff is still on Walkabout !! ,
so here`s what I think is a very good approximation of a XXX Bitter Beer that Daniel Marshall`s brewery would have been producing in the 1880`S before they merged with Magee Marshall .
Cheers & Happy Mashing ,

Edd

Copyright E Mather 2018
DANIEL MARSHALL OG : 1.063
Grapes Brewery Racking Grav : 1.016
Brown St P.G : 1.013
Bolton Target A.B.V : 5 ¼ %
Lancashire IBU : 56 – 58 IBU
XXX Bitter Beer Ca 1880
MALT , Mashing & Sparging
Pale Ale @ 6.5 ebc 72 %
6 Row / Lager Malt 18 %
MASHING : 2 Hour Mash
( + 15 m to mash in)
Strike Initial Heat of Mash : 148 F
INITIAL : @ + 15 Mins 2.145 L/kg to 150- 152 F
Raise : 2.145 L/kg to 156 F @ + 45
SPARGE : 3.650 L/kg @ + 145 – 150
@ 165 F


HOPS & COPPER
Boil Time : 1 ¾ hours ,
1st Charge @ + 30 = East Kents (Aged/Old) to 15 IBU
NEW /RECENT HOP CROPS: ( 1St Charge)
Hallertau 8 IBU
Bramling X 7 IBU
-------------------------------------------------------------------
2Nd Charge @ +75 East Kents 14 IBU
Bramling X 6 - 4 IBU
Tettnang 8
Late Copper / Hop Back : 2 ½ % East Kents @ Stand ( @let off + 10 – 15 ) , then rest ½ hour before cooling as quickly as possible.
Racking Hops (Per 25 Litre Brew ) 2 Oz of the best East Kents

PITCHING & YEAST
Pitch with a BURTON STRAIN @ 58 ½ F , with 5 ½ g/L and allow to an absolute top heat of 66 F , Rouse 24 hours after pitching and every 8 Hours until 1.007 above racking gravity , cool to 58 F as soon as a gravity of 1.020 is reached , and allow a 2 Day rest @ 58 F before racking, Mature @ Rack temp (60 F) FOR 4 -5 DAYS before putting to store @ 52 – 54 F for one Month

BOTTLING
If bottled , bottle after 1 month as above , stand for 4 -5 days @ racking temp before storing @ 54 F for a minimum of one month .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

fatcontro11er
Piss Artist
Posts: 232
Joined: Thu May 22, 2008 12:32 pm
Location: derry n.i.

Re: Old Beers & Brewing

Post by fatcontro11er » Tue Feb 13, 2018 12:33 am

Enjoying this thread!

User avatar
orlando
It's definitely Lock In Time
Posts: 6799
Joined: Thu Nov 17, 2011 3:22 pm
Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt

Re: Old Beers & Brewing

Post by orlando » Tue Feb 13, 2018 8:30 am

orlando wrote:
Tue Jan 23, 2018 6:07 pm
Thanks again, going to try that Allsopp's Mild. =D>
And I have.

Unfortunately I didn't have a Burton yeast, used London Ale. This yeast throws a little sulphur but probably not as pronounced as Burton. I find the London Ale yeast (WLP 013) to be a little boring tbh. The thing that will surprise most modern drinkers about the beer is of course the colour. These days if a "Mild" isn't dark it's not a "Mild". This beer needs to be drunk young as intended i.e. Mild, not Stock or Stale. The important element for me is the Mild Ale malt, without it the beer would be very uninteresting. I wonder if the times it was brewed reflect the ingredients used, something of an austerity brew. At 3.4% it needs to be and can be drunk quite quickly, I suspect it will dry out really rapidly. Thanks for the recipe. =D>
I am "The Little Red Brooster"

Fermenting: Duke Of Jarl (Reprise)
Conditioning: St. Petersburg (RIS)
Drinking: Distant Sun, Almost Gold, Closer To The Edge (Elgood's North Brink Porter)
Up Next: Mild In The Country, London Calling, Gertcherbrewed
Planning: Spring drinking beer.

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Wed Feb 14, 2018 3:22 pm

Hi All ,
Here`s the Boddingtons version of the Government Ale ,a nice low ABV session ale , confusingly labelled Bitter in the brewing records ( THE Bitter was allways labelled as i.p) ,
Cheers & Happy Mashing

Edd
Copyright E Mather 2018
Boddington`s Bitter 1918
O.G : 1.034 R.G: 1.011 F.G : 1.006 ABV: 3.0 %
MALT
Mild Ale Malt 32 %
Chevalier Pale Ale Malt 52 %
Maris Otter 12 %
Sugars
No 1 Invert 4% @ Let Off -10 Mins
MASHING
1St Mash Heat @ Goods In - + 90 Minutes @ 147 F @ 2.685 L/kg
2Nd Mash Heat @ Goods In + 90 – 120 Mins @ 156 F @ 1.250 L/Kg
SPARGING
Sparging should be given @ + 130 Minutes at 170 F and @ 3.600 L/Kg





COPPER
A 2 hour boil , with the first charge @ + 15 Mins , 2Nd @ + 50 Mins ,
And the third charge @ + 90 Mins . Add 12-15 g Max of copper finings at Let off – 15 Mins . At let off (@ 120 Mins) , stand ½ hour before cooling to pitching heat , and add the following for a half hour stand before running into an F.V .
HOPS
Quality IBU CHARGE GRAVITY
AGED HOPS
Willamette 13 1 1.023
Fuggles 3 1
Tettnang 4 2 1.027
Popperhinge 4 2
/ Saaz + 3 % to the cool stand
NEW HOPS
East Kents 6 3 1.029
+ 3 % to the cool stand
YEAST , PITCHING & FERMENTATION
Pitch with 4.2 g /litre of a live barm (Manchester type strain) at 63 F , rouse 12 hours after pitching , and every 12 hours until 1.013 .
Allow a free rise to the top heat of 66 F @ pitch + 36-38 hrs , and stop fermentation by cooling to 60 F @ 1.011 , then rest three days at that temperature and prime in the F.V , up to the racking gravity of 1.011.5 , and rack 24 hrs later @ 59 F , stand @ Rack temp for 3 days before adding finings and store 1-1.5 weeks before T & V , drinking 24 – 48 HOURS after T&V .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Wed Feb 14, 2018 3:25 pm

orlando wrote:
Tue Feb 13, 2018 8:30 am
orlando wrote:
Tue Jan 23, 2018 6:07 pm
Thanks again, going to try that Allsopp's Mild. =D>
And I have.

Unfortunately I didn't have a Burton yeast, used London Ale. This yeast throws a little sulphur but probably not as pronounced as Burton. I find the London Ale yeast (WLP 013) to be a little boring tbh. The thing that will surprise most modern drinkers about the beer is of course the colour. These days if a "Mild" isn't dark it's not a "Mild". This beer needs to be drunk young as intended i.e. Mild, not Stock or Stale. The important element for me is the Mild Ale malt, without it the beer would be very uninteresting. I wonder if the times it was brewed reflect the ingredients used, something of an austerity brew. At 3.4% it needs to be and can be drunk quite quickly, I suspect it will dry out really rapidly. Thanks for the recipe. =D>
Hi Orlando ,
Hope you enjoy it , I`d appreciate a couple of pics when it`s ready !!
Cheers

Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

User avatar
orlando
It's definitely Lock In Time
Posts: 6799
Joined: Thu Nov 17, 2011 3:22 pm
Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt

Re: Old Beers & Brewing

Post by orlando » Wed Feb 14, 2018 4:06 pm

OK will take some. Have to use SWMBO's new phone to do it as the proper camera has fallen over so might not be great.
I am "The Little Red Brooster"

Fermenting: Duke Of Jarl (Reprise)
Conditioning: St. Petersburg (RIS)
Drinking: Distant Sun, Almost Gold, Closer To The Edge (Elgood's North Brink Porter)
Up Next: Mild In The Country, London Calling, Gertcherbrewed
Planning: Spring drinking beer.

User avatar
orlando
It's definitely Lock In Time
Posts: 6799
Joined: Thu Nov 17, 2011 3:22 pm
Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt

Re: Old Beers & Brewing

Post by orlando » Wed Feb 14, 2018 10:21 pm

EddtheBrew wrote:
Wed Feb 14, 2018 3:25 pm

Hi Orlando ,
Hope you enjoy it , I`d appreciate a couple of pics when it`s ready !!
Cheers

Edd
There you go. Sorry about the quality of the picture, doesn't do the beer justice.

Image
I am "The Little Red Brooster"

Fermenting: Duke Of Jarl (Reprise)
Conditioning: St. Petersburg (RIS)
Drinking: Distant Sun, Almost Gold, Closer To The Edge (Elgood's North Brink Porter)
Up Next: Mild In The Country, London Calling, Gertcherbrewed
Planning: Spring drinking beer.

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Thu Feb 15, 2018 10:09 am

Hi Orlando,
Looks good , nice colour , message me a pint eh ?? ,
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

User avatar
orlando
It's definitely Lock In Time
Posts: 6799
Joined: Thu Nov 17, 2011 3:22 pm
Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt

Re: Old Beers & Brewing

Post by orlando » Thu Feb 15, 2018 5:10 pm

Have to say Edd it has turned out better than it looked on paper. As I said above this is not one to last. I will be taking it to an Anglian Craft Brewers meeting on Saturday so will have a lot more feedback on it then.
I am "The Little Red Brooster"

Fermenting: Duke Of Jarl (Reprise)
Conditioning: St. Petersburg (RIS)
Drinking: Distant Sun, Almost Gold, Closer To The Edge (Elgood's North Brink Porter)
Up Next: Mild In The Country, London Calling, Gertcherbrewed
Planning: Spring drinking beer.

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Fri Feb 16, 2018 4:18 pm

Hi All ,
Here`s my recipe for Dutton`s Of Blackburn Bitter ; from 1967 ,
I hope you all enjoy it , it`s one of my favourites !!

Cheers ,

Edd
COPYRIGHT : E MATHER 2018 .

COPYRIGHT : E MATHER 2018 .
DUTTON`S OF BLACKBURN ; Bitter : 1967 (Pale Ale Water Profile)
OG: 1.038 Rack Grav: 1.010 Final Grav: 1.007 ABV: 3.8 % IBU: 34
MALT
MALT
Pale Ale Malt 43.5%
Pale Ale Malt 43.5%
Diastatic Malt Extract 0.65 g/Kg (@ mashing in)
Sugars
No 1 Invert 6.5 %
No 3 Invert 6.5 %
MASHING
The mash heat should be 148 F ,
And at a ratio of 2.485 L/Kg for a
ONE HOUR MASH .
SPARGING
Sparging @ Taps + 10 mins ;
@ 155 F , at 5.420 L/Kg, until
last runnings at around 1.002

COPPER
A one hour boil, with charges at 0 mins/ copper up , @ +30 and at + 40 minutes , stand ½ hr @ let off , then cool to pitching heat before adding the hop back / cold stand hops as below. Add sugars @ Let off – 10 minutes , and the copper finings ( 12 – 15 G )@ -15 Mins.
Quality IBU CHARGE GRAVITY Hop Back %
Fuggles 12 1 St 1.026 3 %
Brewer`s Gold 15 2 Rd 1.028.5 1 %
Bramling X 7 3 Rd 1.029.5 2 %
Goldings @ 8 – 10 g per 25 Litres( Racking Hops )

YEAST , PITCHING & FERMENTATION ETC
Pitch with 2.75 g/litre of a live barm (Lancashire type strain) , and drop to a second F.V @ + 20 – 24 HOURS FROM PITCHING @ 1.032 . Allow a free rise to 71 F , Skim and discard the dirty head @ + 24- 26 hrs from pitching , and rouse.Rouse again @ 1.015 (@ 71 F) , and cool to 63.5 F @ 1.012.5 over 12 hours , rest for 2 days before racking at 1.010 @ 56.5 F , fine @ racking point and add the dry / racking hops as above , stand for three days @ racking temperature and stillage mature for two weeks maximum @ 52 – 54 F before tapping & venting , wait 24 – 48 hours for the flavours to develop before drinking .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
Steady Drinker
Posts: 76
Joined: Sat Jan 13, 2018 11:02 pm
Location: Lancashire
Contact:

Re: Old Beers & Brewing

Post by EddtheBrew » Tue Feb 20, 2018 5:33 pm

Hi All ,
Here`s another historical recipe for you to go at , this one`s from Boddington`s from 1913 and it`s an example of a pretty unique Manchester style called "C" Ale .
Cheers & Happy Mashing ,

Edd

Copyright : E Mather 2018
BODDINGTON`S C C 17/02/1913
O.G : 1.062 Racking Gravity : 1.020 Final Gravity : 1.017
IBU : 34 A.B.V : 5 ½ %
MALT
Pale Ale Malt ( Chevalier ) 43 %
Pale Ale Malt ( Weyermann) 30½ %
Pale Ale Malt ( M / O ) 12¼ %
Flaked Maize 6 %
SUGARS
No 4 Invert 8¼ %
Mashing
1St Mash Heat : 154 F @ Goods In – + 20 @ 2.865 L/Kg , and maintained @ 154 F @ + 20 minutes by adding @ 0.865 L/Kg , until the end of the mash , at + 120 minutes .
Sparging
1St Sparge @ 125 minutes : 168 F @ 2.365 L/kg
(@ + 125 – 155 minutes )
2Nd Sparge @ 168 F @ + 160 – until a last runnings around the 1.004 mark .



COPPER : A 2:20 Boil , with hop charges @ + 20 , + 70 and + 110-115 minutes , add the sugars @ let off – 10 – 15 minutes , and also the copper finings ( 12 – 15 g) . At let off , stand the copper ½ hour before cooling to pitching heat .
HOPS
Quality IBU CHARGE GRAVITY
Aged Hops
Brewer`s Gold 2 1 1.042
Fuggles 4 1 “
Goldings 4 1 “
`New Hops`
Willamette 8 2 1.050
Goldings 8 2 “
East Kents 6 3 1.056
YEAST , PITCHING & FERMENTATION
After cooling as above , pitch with 4.2 G/ Litre of a Manchester type strain , @ 59 – 60 F .
Rouse + 24 from pitching , and allow a free rise to 70 F , at Pitching + 70 hours , rousing as necessary . Stop fermentation by cooling to 60 – 59 F over two days from 1.026 .
Racking : Rack @ 1.020 (allow 12 – 24 hours @ 60 F before racking), and add 6 g Goldings , and 3 g Willamette per 25 Litre brew.
Maturation : After racking as above , stand @ racking temp (60 F) for 3 – 4 days , then mature @ 52 – 54 F for 4 weeks before adding the finings , roll well and stillage , tapping and venting + 48 – 54 hours afterwards , and leave for 24 – 48 hours before drinking .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

User avatar
Eric
Under the Table
Posts: 1990
Joined: Fri Mar 13, 2009 1:18 am
Location: Sunderland.

Re: Old Beers & Brewing

Post by Eric » Wed Feb 21, 2018 9:12 pm

Thanks for this most interesting thread.
Edd,you mentioned your interest in breweries to the east of the Pennines, have you any information Nimmo's of Castle Eden? I'm especially interested in Nimmo's XXXX of the nineteen fifties and sixties.
Without patience, life becomes difficult and the sooner it's finished, the better.

Post Reply

Return to “Beer Recipes”

Who is online

Users browsing this forum: Google [Bot] and 1 guest