Old Beers & Brewing

Try some of these great recipes out, or share your favourite brew with other forumees!
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swiggingpig
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Re: Old Beers & Brewing

Post by swiggingpig » Sat Jan 20, 2018 8:51 pm

EddtheBrew wrote:
Sat Jan 20, 2018 4:17 pm
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
Last edited by swiggingpig on Sun Jan 21, 2018 10:38 am, edited 1 time in total.

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Re: Old Beers & Brewing

Post by EddtheBrew » Sat Jan 20, 2018 10:17 pm

Hi Swiggingpig ,
From what I can remember of TGO (I was a big fan as well ) it was based on the earlier 1780's recipies with the gravity and bitterness scaled back ; brewed @ the Wilderspool Brewery of Greenall Whitley .
I've also been able to 're create' what I think is a good approximation of the St Helens Brewery version of the IPA , from Ca 1937-8 ( from stock and sales records in my collection) which is as follows: 1.044° ~1.009°(fg) , 38-40 IBU and about 4 1/4 % abv ,
I'll try and type the 30's one up and post as soon as, the pic is one I brewed a while back @ BeerNouveau.
Cheers
Edd
RCD
IMG_20180120_170658.jpg
T & G Greenall Bitter Beer from the 1860's (St Helens Brewery)
IMG_20180120_170658.jpg (12.93 KiB) Viewed 590 times
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Re: Old Beers & Brewing

Post by lord.president » Sat Jan 20, 2018 10:48 pm

I think Greenall’s gin is THE Greenall’s?
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Re: Old Beers & Brewing

Post by EddtheBrew » Tue Jan 23, 2018 4:35 pm

Hi All ,
Here`s a few more to have a go at !! ,
Cheers & happy mashing
Edd

Copyright E I Mather 2018
BODDINGTON`S
I.P No 21 ; 6Th May 1955
Malt :
Pale Ale Malt. 74 %
6 Row / Weyermann Lager 11 %
Enzymic Malt /
Diastatic Malt Extract @ 2 ¼ %
Wheat Malt 2 ¼ %
Flaked Maize 1 ¾ %
Sacch & Adjunct Syrups :
Maize Syrup 3 %
No 2 Block Invert 2 %
Golden/Pale Brown Sugar 2 ¾ %
(Primings)
MASHING
Mash for 2 hours , as follows : 1St Heat @ 147 F @ 2.415l/kg , then raise to 154 F @ + 20-30 mins (@1.650L/Kg .
SPARGING: @ 168 F , @ 3.500 L/kg , last runnings around the 1.003 – 4 mark ; sparging time & cast to copper 2 ½ hours (until copper desired level), so a slow sparge is called for.
HOPS & COPPER;
Boil for 1 ½ - 1:40 hours (down ½ hour from pre WW2) !
1St Charge @ Copper up , 2Nd @ + 55 – 60 , 3Rd @ +70
HOPS !! (req`d ibu & charges)
Brewer`s Gold 16 IBU to 1St charge
Goldings 18 “ to 2Nd charge
Bramling Cross 5 “ to 3Rd charge
TARGET ibu : 37 – 40
RACKING HOPS : @ 3.5 oz per brl
Whitbread Golding Variety: 1 ½ oz ( 2g)
Goldings/ East Kents 1 ¼ oz (1g)
Bramling X ¾ oz ( ½g )
YEAST & FERMENTATION
OG : 1.045 Racking Gravity:1.008 F.G 1.005
Now , the tricky part , pitch about 3 ½ g per litre @ 58-9 F , and allow no higher than 68F , rouse 12 hours after pitching , and until 1.007, reduce to pitching temperature and add primings @ 1.005.5 to bring the gravity up to 1.009 and give a final rouse, allow to settle/ primings to kick in for +24 hours , then rack & dry hop , I`d add finings 48 hrs before tapping , and give a good shake when the finings are added , allow to settle and njoy.I`d mature this for about two weeks max @ 54 F before enjoying.
No 2 !!
Copyright E.I MATHER 2018
Peter Walker & Sons One X Mild Ale
Tuesday 3Rd November 1891 , Brew No 3825
MALT :
Pale Ale Malt (Chevalier) @ 46.25%
Mild Ale Malt @ 14.25%
Amber @ 4%
Flaked Maize @ 8%
SACCHARUM :
Block Invert Sugar : No 3 or , 4 @ 16%
No 2 @ 18.25 %
MASHING : 2Hour (total mash time)
Mash In : Initial Mash Temp @ 151 Fahr
Ratio : 2.620L/kg
1St Raise (UNDERLET) : Temp : to 157 @ + 60
Ratio : 2.616 L/kg
Sparge (Underlet) @ + 85 -90 , cool mash to 153 F @ 2.616L/KG , rest for ½ hour before setting taps/ 1st runnings .
Sparge over : 3.485 L/kg @ 10F ABOVE 1st raise temp
COPPER
1:30 Boil Time , 1st Charge @ copper up
2Nd “ @ + 40
3Rd “ @ + 65 - 70
Let Off @ +90 mins
Reserve + 4 % of total hop grist weight in East Kent G for the Hop Back /Stand (if using the stand method , allow + 10 mins from let off , then add hops , the 25 – 30 minute stand.


HOPS . 1St CHARGE 2Nd CHARGE
AGED HOPS ; IBU Target IBU
Hallertau 3 3
Goldings 4 Bramling X 4
`NEW` HOPS ! 3Rd CHARGE B.X 3 4
Fuggles 4
TOTAL IBU (TARGET) : 24 -26 IBU
FERMENTATION:
Pitch with 1 lb per barrel @ 60% Burton and a good Northern Ale Yeast type @ 40 % @ 59 F ; or 2.75g per litre , rouse 12 – 14 hours after pitching and every 8- 12 hrs until 7 degrees above racking gravity , TOP HEAT : 66 F ( @ ROUGHLY 48% of the total attenuation) Stop fermentation @ 1.010.5 (cool to say 8 - 5 F below pitching temp .) ,or try the Melbourne Ale Yeast strain , due tothis beer having a high Sacch content.
(TWO DAY DIACETYL REST (@ 58 - 59 F BEFORE RACKING)

MATURATION :
Rack @ 1.008.5 and leave for 2-3 days @ pitching temp , then store @ 52-4 F for three - four weeks before opening and enjoying !!
BOTTLING : (Primarily a draught product)
If bottled , prime the bottling vessel after maturation
(as above) to bring the gravity (& temp to pitching )up to 1.009.5 – 1.010 , allow 24-36 hours for the primings to start ,
Then bottle @ 1.009.25 @ 56 – 58 F, mature for 1 month @ 52-4 F .
GRAVITIES & A B V :
OG : 1.049 Final Grav : 1.007.5
ABV : (Target) : 6.25 – 6.4 % abv
Racking (D) @ 1.008.5
(B) @ 1.009.25
No 3 !!

Copyright : E . I . MATHER 2018
SAMUEL ALLSOPP & Sons , Burton On Trent .
Light Mild @ 21 IBU
Friday 15Th February 1935 Brew No 13/242
O.G : 1.036 Racking Grav : 1.010 Final Grav : 1.008
MALT
Pale Ale Malt (M/O) 40½ %
Mild Ale Malt 10 %
6 Row / Weyermann Lager Malt 22 %
Crystal Malt 5 %
Flaked Maize 8 %

No 3 Invert. 10%
Malt Extract. 4.5%

MASHING & SPARGING
The mash heat should be at 155 Fahrenheit , and employ a liquor to grist ratio of 2.450 L/Kg for a 2 hour mash .
Sparging ; 1St : At + 128-30 Minutes at 160 F , and employ a liquor to grist ratio of 1.075 L/Kg.
2Nd : At + 135 -+140 and employing a liquor to grist ratio of 3.250 L/Kg .


COPPER & HOPS
A 1½ hour boil , with the first charge at + 30 minutes , a second at + 70 minutes . HOPS ;
1St Charge ; @ 1.025-6 : Fuggles 9 IBU
Brewer`s Gold 5 IBU
2Nd Charge : @ 1.030.5 : Fuggles 5 IBU
Brewer`s Gold 2 IBU
Copper Finings : 12-15 g @ +15 minutes before Let Off
Hop Back / Copper Stand (@+15 mins from Let Off)
Willamette 5 %
East Kents 5 %
Rest on Hops for ½ hour before cooling to pitching heat.
YEAST , PITCHING AND FERMENTATION
Pitch with a Burton on Trent type strain of yeast at 1.75 Grams per Litre , @ 58.5 – 59 F , allow 12 hours from pitching before rousing , and allow a free rise to 67.5 F @ 1.017.5 before cooling to 65.5 F @ 1.015.5 , stop fermentation by cooling over 24 hours to 60 F , (target @ 60 F = 1.011.5 , then cool to 58 for a two day rest and Rack at 1.010 .
MATURATION :Mature for a maximum of two weeks @ 50 – 52 Fahrenheit, adding the finings 48 hours before opening , rolling well before stillaging .
ENJOY !! & CHEERS
EDD
Last edited by EddtheBrew on Tue Jan 23, 2018 7:05 pm, edited 1 time in total.
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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orlando
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Re: Old Beers & Brewing

Post by orlando » Tue Jan 23, 2018 6:07 pm

Thanks again, going to try that Allsopp's Mild. =D>
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f00b4r
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Re: Old Beers & Brewing

Post by f00b4r » Tue Jan 23, 2018 6:07 pm

Thanks for the Boddies :)

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Re: Old Beers & Brewing

Post by EddtheBrew » Tue Jan 23, 2018 6:38 pm

f00b4r wrote:
Tue Jan 23, 2018 6:07 pm
Thanks for the Boddies :)
Hi Mate ,
No probs , got the following years for the I.P of Boddingtons ( brewhouse code) , the only time bitter crops up in the brewing records is in the Great War , IP years (recipies done ) 1901, 1913, 1929, 1939 & the 1955)
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Re: Old Beers & Brewing

Post by f00b4r » Tue Jan 23, 2018 11:36 pm

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?

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Re: Old Beers & Brewing

Post by EddtheBrew » Wed Jan 24, 2018 12:17 am

Hi ,
I got really into it when I bought Magee Marshall , a few years ago, it all started as a research / comparison of old techniques & fermentation procedures in northern English breweries , as I've only got a Brewer's Cost Price Ledger which dates from 1903-53 , no fermentation records etc ; from there it's been both an obsession and frustrating in equal measure!!.
The records in public archives are , pretty easily accessible ; however the records in private collections have been a bit more elusive, and if any members have any old brewing records, I'd love to have a look & photograph them if possible, I'm particularly interested in the breweries in Burton and those in the north of England.
Cheers,
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Re: Old Beers & Brewing

Post by EddtheBrew » Thu Jan 25, 2018 4:22 pm

Hi All ,
Here`s the Greenall`s IPA from the St Helen`s Brewery ( Ca 1937/8 )
Cheers
Edd

Copyright : E I Mather 2018
Greenall Whitley & Co Ltd ; St Helens Brewery
IPA 1937/38
Original Gravity:1.044.Racking Gravity:1.013.5.Final Gravity 1.009.5
MALT Sacch
Pale Ale Malt (M/O) 40 % No 1 Invert 8 %
Pale Ale Malt (Chevalier) 40 % No 2 Invert 4 %
Flaked Maize 5 %
Torrefied Wheat 3 %



MASHING SPARGING
1St Heat @ 0 - + 30 minutes , Sparge @165F@3.240L/Kg,
To 147 F @ 2.685 L/Kg . and from + 160 -/165 Minutes,
2Nd Heat @ 152 F @ + 30 - , until an estimated last runnings
Until + 120 Minutes @ 1.200 L/Kg. Gravity of 1.003- 1.004.
3Rd Heat @ 156 F @ + 120 Mins ,
At 1.250 L/Kg .



Copyright E I MATHER 2018
HOPS & COPPER
Copper : 1¾ Hour Boil , with hop charges at + 15, +45 and + 75 Minutes , No 1 Invert @ + 90-95 ; No 2 @ + 105-110 (Let off +5) ; Copper Finings : 15 g @ +90 Minutes.
HOPS
QUALITY IBU CHARGE GRAVITY
French Fuggles 10 1St 1.027
Brewer`s Gold 5 (“) (“)
Tettnang 10 2Nd 1.032
Saaz 5 (“) (“)
East Kents 8 3Rd 1.036
Racking Hops (Per 25 Litre Brewlength) : 8 G of Saaz
2 G of East Kents
YEAST , PITCHING & ATTENUATION
Pitch with a Lancashire type strain (Live barm) at 4.15g / Litre ,
And allow a free rise to a top heat of 66 F , rouse 24 hours after pitching , and every 8 – 10 hours until 1.017 , then cool to 62 F .
Once at 62 F , rouse at 1.015 and cool to 60 F , reduce to 58 F over 24 hours and give a two day rest @ 58 F before racking @ 1.013.
Maturation :
Once racked , add the hops as above , and mature for two – three weeks @ 50 – 52 F before adding finings , roll well and allow 48 – 60 hours before tapping .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Re: Old Beers & Brewing

Post by Jim » Thu Jan 25, 2018 6:21 pm

I think this thread should be a sticky!

:)
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Re: Old Beers & Brewing

Post by EddtheBrew » Thu Jan 25, 2018 8:57 pm

Hi Jim,
Thanks (I think) ,
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Jim
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Re: Old Beers & Brewing

Post by Jim » Thu Jan 25, 2018 9:50 pm

Edd, this thread is gold. Thanks for posting all the recipes.
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Re: Old Beers & Brewing

Post by EddtheBrew » Fri Jan 26, 2018 1:10 am

Hi Jim ,
No problems, happy to share my research !! , I'll be posting another couple tomorrow ! , a 1/4 Bitter Beer from Richard Clarke & Co of the Reddish Vale Brewery, Stockport (1950) , Bitter , Cornbrook Brewery , Manchester 1950 , and another !
which I've selected so they'll be quick to brew , mature and drink , around three weeks from brewday to glass .
Cheers
Edd
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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Re: Old Beers & Brewing

Post by EddtheBrew » Fri Jan 26, 2018 2:57 pm

Hi All ,
The notebook with the Lancashire & Cumbrian recipies is AWOL at the moment , so here`s a cracking X Porter from 1893 from Henry Bentley`s Eshaldwell Brewery in Woodlesford Nr Leeds ,
Happy Mashing & Cheers

Edd

Copyright : E I Mather 2018
HENRY BENTLEY & Co Ltd
Eshaldwell Brewery , Woodlesford .
X P (X Porter) 1893 IBU : 37 ABV : 5¼%
O .G : 1.050 Rack Grav : 1.016.5 Final Grav : 1.014.5
MALT SACCH
Vienna Malt 40 % No 4 Invert 23 %
Mild Ale Malt 10 %
Pale Ale Malt (M/O) 16 %
Black Malt 11 %
MASHING
1St Heat : 148 F @ + 0 - + 30 ; At a ratio of 2.500 L/Kg .
2Nd Heat : 152 F @ + 30 - + 75 ; At a ratio of 1.677 L/Kg
3Rd Heat : 156 F @ + 75 - + 105; At a ratio of 1.690 L/Kg
SPARGING : Sparging should be started @ + 115 Minutes ,
And be at a temperature of 165 F – 160 F @ 3.755 L/kg with the whole mashing and sparging period being approximately 5 Hours.

Copyright E I Mather 2018 (Henry Bentley X.P Cont`d)
COPPER
A 2¼ HOUR BOIL , WITH THE FIRST CHARGE AT + 15 Minutes,
a second at + 75 Minutes , and a third charge at + 110 Minutes , add 10 – 15 g of copper finings @ + 120 minutes ; And add the sugars to the copper at the end of the boil ,ie @ + 130 – 135 minutes .
HOPS
Quality IBU CHARGE GRAVITY
Fuggles (old) 10 1St 1.032
East Kents 5 2Nd 1.039
Goldings 3 2Nd 1.040
Brewer`s Gold 5 2Nd 1.041
Goldings 8 3Rd 1.044
Brambling Cross / 6 3Rd 1.044
Keyworth`s Mid Season
NO LATE HOP ADDITIONS , OR RACKING HOPS !!
YEAST , PITCHING AND FERMENTATION
Pitch with a good live barm of a Yorkshire type at 58 F @ 2 ¾ g/Litre and allow a free rise to an absolute top heat OF 64 F , and rouse 18 hours after pitching , then every 10 – 12 hours after that until 1.024 , reduce the temperature to 62 F and rouse every 12 Hours until 1.018.5 , once @ 1.018.5 , reduce the temperature to 55 F over two days and rack 24 hours later .
MATURATION :Mature for approximately 1 ½ - 2 ½ months , the first week @ 58 F ,Then @ 52 – 54 F for the rest of the time , add finings to cask @ tapping – 48 hours , roll well and leave for 48 – 60 hours before drinking .
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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