Re: Old Beers & Brewing

[Jim]

Welcome to JBK Edd.

Sounds like a great project you're working on - I'm sure JBK members will be very interested in those recipes!

[orlando]

For my 21st I was bought shares in Greenalls so would be interested in a Bitter recipe, any idea of what yeast would work?

[Dave S]

For my 21st I was bought shares in Greenalls so would be interested in a Bitter recipe, any idea of what yeast would work?

I'd be interested in that too. You never see the name here any more, and to be honest they didn't have a very good reputation the last few decades they were brewing. I'm sure earlier times would have been different.

[orlando]

If you're willing to copy and paste into a post or send by PM. Mine is a 3V set up grist % is fine and any info on water treatment would be ideal. 1862-64 sounds realistic. Porter and or Bitter.

[Dennis King]

If you're willing to copy and paste into a post or send by PM. Mine is a 3V set up grist % is fine and any info on water treatment would be ideal. 1862-64 sounds realistic. Porter and or Bitter.

It would be good to see some of these recipes.

[f00b4r]

It would be interesting to see the Boddingtons Bitter recipes from the 70's and 80's.

[orlando]

Some interesting information there. For a start it is clear that Chevalier and Constable (not heard of the latter but former is revived and available from the Malt Miller) were barley strains that were poorly modified so the brewer had to finish them in the brewery by mash stepping. If you use a modern malt instead there would be no need. I've never seen hop additions based around gravity before. Mashing for 2.5 hours suggests either they didn't know it converted in less time or a poorly modified malt gives up its goodness a lot more slowly.
Preferring to use French Fuggles was an eye opener too. The asonishingly low pitching temperature is a surprise and I wonder if modern yeasts could cope that low without stalling. You would probably need something close to the original, no idea if there is a modern equivalent. Rousing the wort/beer 24 hours in then every 10 hours may account for it. The yeast must have been fairly torpid at those temperatures and I assume it was either difficult for them to artificially raise the temperature or the yeast threw some strange esters they didn't want if they did. Suspect it free rose to 66F. A diacetyl rest at low temps is another surprise, I always understood you raised temperature to do that. I would boil copper finings for a minimum of 10 minutes, 5 may not be quite enough.

Really interesting stuff, thanks for posting.

[Jim]

I'm moving this thread to the 'Beer Recipes' forum to preserve it from the Guestbook's auto-delete.

[f00b4r]

It would be interesting to see the Boddingtons Bitter recipes from the 70's and 80's.

Hi ,
I've only got up to 1955 with the Boddingtons recipies , I'll upload a list (1901-1955) of the Boddingtons recipies that I've converted, along with the'55 Bitter tomorrow when I get to the library,
Cheers
Edd

Cheers.

[swiggingpig]

Hi All ,
Here`s the Greenall`s Bitter Beer from 1863 .
Water Treatment : Burtonise all brewing liquor prior to mashing in .
Happy Mashing

Cheers ,

Edd

Recipe Copyright : E I MATHER 2018
-------------------------------------------------------------------
T & G GREENALL ; Hall St Brewery St Helens
Bitter Beer , March 23Rd 1863
OG : 1.063 Racking Gravity : 1.016 F.G : 1.013
IBU : 58 – 60 ABV: 6½ %

Thank you very much for sharing this, I have fond memories of Thomas Greenall Original, TGO or 'funky' as we used to call it.

I've been looking for a TGO recipe for years, I'm sure that this will give me a good basis to work from.

Cheers

[lord.president]

I think Greenall’s gin is THE Greenall’s?

[orlando]

Thanks again, going to try that Allsopp's Mild.

[f00b4r]

Thanks for the Boddies

[f00b4r]

Well I am definitely going to have acrack at brewing the ‘55 one in the near future but it would be interesting to see the others if and when you do have them typed up.
If you don’t mind me asking when and how did you get into looking at the history of beers and their records? Are you finding it easy to get access to old brewery records?

[Jim]

I think this thread should be a sticky!