Old Beers & Brewing

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orlando
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Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt

Re: Old Beers & Brewing

Post by orlando » Thu Mar 15, 2018 8:37 am

swiggingpig wrote:
Wed Mar 14, 2018 3:05 pm
EddtheBrew wrote:
Wed Mar 14, 2018 2:56 pm
Hi Swiggingpig ,
I've not got a release date as yet , as I've not found a publisher yet ! .
I've done the fun part with writing the recipies, I've just got to put the flesh on the bones , and choose illustrations !! ,
Cheers
Edd
Good luck finding a publisher or perhaps self publish on Lulu as Ron Pattinson does.

You can put me down for a copy :)
Or Pete Brown's crowdfunding publisher Unbound.
I am "The Little Red Brooster"

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

Mr Uppity
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Re: Old Beers & Brewing

Post by Mr Uppity » Thu Mar 15, 2018 9:00 am

Pete Brown's book took an age to get published, personally I would never buy with a crowdfunder again. Lulu is a better bet.

EddtheBrew
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Location: Lancashire
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Re: Old Beers & Brewing

Post by EddtheBrew » Sun Mar 18, 2018 1:27 am

Hi All ,
Are any members in the Gloucester area ? , as I'd be keen to take a look at any pictures of the Stroud Brewery Brewing Book that's in the archives there , it's from the mid 1920's .
I'll post the catalogue reference etc and any recipies that I convert ( with credits)
Hope that someone can help ,
Cheers ,
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
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Re: Old Beers & Brewing

Post by EddtheBrew » Sun Mar 18, 2018 2:20 pm

Hi All ,
Apologies for the lack of recipies lately , ive been choosing the recipies for the book , but here`s a Canny beer for you all to brew & enjoy .
A BIG BIG THANKS TO ERIC , who kindly did the leg work @ County Durham Record office and sent me the photos of the original Brewing Book to transcribe ,
Cheers
Edd

Copyright : Edd Mather 2018
North Eastern Breweries Ltd : Castle Brewery, Stockton, Co Durham
B . S (Best Scotch / Scottish Mild) 23Rd March 1899
OG: 1.054 Rack Grav: 1.022 Final Grav: 1.017 IBU : 28 A . B . V : 5 %
MALT
Pale Ale Malt @ 6.5 ebc 19¼ % (Irish Ale Malt)
Maris Otter Pale Ale Malt 19¼ %
Chevalier Pale Ale Malt 46 %
SUGARS
No 1 Invert Sugar 15½ %
MASHING
1St Mash Heat : 64.5 C @ Goods In ~ +30 Minutes ,
at 2.415 L/Kg .
2Nd Mash Heat : 67.75 C @ + 30~ + 120 Minutes ,
At 0.685 L/Kg
Sparging : 1St ; @ + 130 Mins @ 74 C at 1.865 L/Kg
2Nd ; @ + 160 Mins @ 70 C at 2.415 L/Kg ,
Until an estimated last runnings gravity of 1.003.5~ 1.004 .
COPPER
A 2 ½ Hour boil , with the first charge at + 30 , 2Nd @ + 90 and a third at + 120 Minutes , add copper finings @ + 130,and the sugars at + 135 Mins .Stand copper ½ hour @ let off and cool to pitching heat before adding the Hop Back aditions and standing for a further ½ Hour , then transfer to a F.V and pitch with a LIVE BARM as directed below .

HOPS
1St Charge : Fuggles 10 IBU , East Kents 4 IBU
2Nd Charge : East Kents 5 IBU , Fuggles 3 IBU
3Rd Charge : East Kents 3 IBU , Fuggles 3 IBU

YEAST & PITCHING
Pitch with 5 ½ g per litre of an EDINBURGH type yeast strain at 17 C
FERMENTATION
After pitching as above , allow 24 hours before dropping to a second F.V and rouse every 8 – 10 hours until 1.026 , and reduce to pitching heat over two days , rest 24 – 36 hours before racking at 1.022 @ 14 ½ C .
MATURATION
After racking as above , stand for three – four days before maturing at 12 C for two weeks , add barrel finings @ Tap & Vent point – 56 hours and roll well ,
Stillage allow 48 hours minimum before tap & vent , allow to condition for 1-2 days (post vent) and drink & enjoy !! .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
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Re: Old Beers & Brewing

Post by EddtheBrew » Sun Mar 18, 2018 2:42 pm

Hi All ,
Forgot the Hop Back additions ,
East Kents : 8 % , Fuggles 5 %
Water Profile : Relatively soft water , thats suitable for Mild Ales .
Cheers ,
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

EddtheBrew
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Re: Old Beers & Brewing

Post by EddtheBrew » Thu Mar 22, 2018 5:19 pm

Hi All ,
Here`s the Pale Ale of the Chester Northgate Brewery Co from 1902 ,
Cheers & Happy Mashing
Edd
Copyright E Mather 2018
Chester Northgate Brewery PALE ALE 1902
OG: 1.056 Racking Grav : 1.012.5 Final Gravity : 1.009
IBU : 40 A.B.V : 5.4 % BURTON WATER PROFILE
MALT
Pale Ale Malt @ 6.5 EBC 64 %
Pale Ale Malt @ 3.5 -4.5 EBC 20 ½ %
Flaked Maize 7¾ %
SUGARS
No 1 Invert Sugar (Glucose ok as a sub) 7¾ %
MASHING
1St Mash Heat : 65.5 C at goods in , until + 45 minutes at 2.415 L/Kg
2Nd Mash Heat : 67.75 C and at 0.685 L/kg at +45 - + 120
SPARGING:Sparge from + 130 minutes and at 3.685 L/kg and at 72C until an estimated last runnings gravity of 1.003/4 .
COPPER : 2 Hour Boil , with hop charging as follows ;
1St @ + 30 , 2Nd @ + 60 and a third at + 90 minutes , add the sugars at + 110 minutes and , the copper finings .
Hops: 1St Charge : East Kents 15 IBU
Bramling Cross 5 IBU
2ND Charge Fuggles 8 IBU , East Kents 5 IBU
3Rd Charge Goldings 7 IBU
Racking Hops : Goldings 10 g Fuggles 7 g
Yeast , Pitching & Maturation :
Pitch with 6 g/litre of LIVE yeast (A Burton Strain) @ 15 C and rouse 18 hours after pitching , allow the temperature to 20 C @ pitch + 3 days and reduce to pitching heat over the next 48 hours , stand 24 hrs before racking and adding R/Hops ,
Mature for 1 month at 11 C before adding brl finings , roll + stillage , T+V +54 later , drink and enjoy .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

Dave.T
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Re: Old Beers & Brewing

Post by Dave.T » Wed Mar 28, 2018 5:59 pm

Hello Edd,
Not looked on for a few day's, thanks for posting the Northgate pale Ale recipe.
Dave

EddtheBrew
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Re: Old Beers & Brewing

Post by EddtheBrew » Tue Apr 17, 2018 3:01 pm

Hi All ,
Here`s a cracking recipie for you !! , Boddington`s X X X from January 1902 ,
Cheers & Happy Mashing

Edd
COPYRIGHT : EDD MATHER 2018

BODDINGTON`S BREWERIES LTD , MANCHESTER , LANCASHIRE

X X X Monday 6Th January 1902 No 473

Original Gravity:1.059 Racking Gravity:1.018 Final Gravity:1.014 IBU: 36 A.B.V: 5 ½ %

MALT SUGARS
Chevalier Pale Ale Malt 75 % No 3 Invert 11 %
Weyermann Plae Ale Malt 14 %
MASHING & SPARGING
A Burton Water Profile .
1St Mash Heat : 65 C at Goods In - + 30 Mins @ 2.575 L/Kg
2Nd Mash Heat : 66.5 C at + 30 - + 120 Mins @ 1.125 L/Kg
3Rd Mash Heat : 70 C at + 120 - + 150 Mins @ 1.609 L/Kg
SPARGING : At + 160 Mins – Copper level and at 73.5 C @ 2.150 L/Kg
COPPER & HOPS
A 2:10 Boil , with hop charging thus : 1St Charge @ +30 ,2Nd @ +65 – 70 , 3Rd @ + 100 , add the copper finings @ Let Off – 15 minutes , and the sugars at Let Off – 10 Minutes . At Let Off , stand the copper ½ hour before cooling to pitching heat and thence to the Hop Back for a ½ hour stand , before running to the F.V and pitching .
1 St Charge : French Fuggles (aged) 8 IBU , Willamette 8 IBU
2 Nd Charge : Brewer`s Gold 8 IBU , East Kents 4 IBU
3 Rd Charge : Hallertau 8 IBU
Hop Back ( As a % of the bittering hops total weight ) : Brewer`s Gold 5 % , East Kents 4 % .
YEAST PITCHING & FERMENTATION Etc
Pitch with a LIVE / STARTER of a BURTON type , eg : WLP 023 , @ 15 C , and rouse at pitch + 18 , + 24 and @ + 36 hours . Allow to a top heat of 21 C @ 72 hours , and allow at that value for 24 hours , before cooling to 15.5 C over 2 days from 1.023 . Stand for 24 – 36 hours after attaining 15.5 C , and Rack at 1.018 @ 15 C . Stand for 4 days @ 15 C before cellaring for three – four weeks @ 10 C , add the barrel finings @ T & V – 56 hours and roll well and stillage , T & V + 56 hrs and allow to condition for 36 hours before drinking and enjoying .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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