Old Beers & Brewing

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orlando
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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: Party Like A Russian (RIS)
Conditioning: St. Petersburg (RIS)
Drinking: Blitzkrieg Hop, India (real IPA), Kernel Bogey (Reprise), Autumn Almanac
Up Next: Peaches (Peach IPA), Black Night
Planning: Autumn beer.

Mr Uppity

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.

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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

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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

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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

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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

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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

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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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Re: Old Beers & Brewing

Post by EddtheBrew » Fri Jun 22, 2018 5:10 pm

Hi All ,
Apologies for the lack of recipe posts recently , but i`ve been a bit busy with other projects , hope you enjoy these three ,

Cheers & Happy Mashing ,

Edd

Copyright : Edd Mather2018
WILSON`S OF NEWTON HEATH
BITTER Friday 13Th May 1955 No: 269
Original Gravity:1.041.25 Racking Gravity:1.009.5 Final Gravity:1.008IBU:34 A.B.V:3¾ %
MALT
Pale Ale Malt @ 6.5 ebc 40 %
Maris Otter Pale Ale Malt 26.25 %
Maris Otter (Low Colour) Pale Ale Malt 26.25 %
Flaked Maize 7 %
MASHING & SPARGING
A Burton Water profile .
1St Mash Heat : 64 C At Goods In - + 20 Mins @ 2.480 L/Kg
2Nd Mash Heat : 66 C At + 20 - + 120 Mins @ 1.341 L/Kg
SPARGING: At 71 C at + 130 Minutes @ 5.810 L/Kg until a last runnings gravity of 1.003.5
COPPER & HOPS
A 2 Hour Boil , with hop charging Thus: 1St :@ + 30, 2Nd @ + 65 , 3Rd @ + 90 , add the copper finings at Let Off – 15 minutes and stand the copper ½ hour @ Let Off before cooling to pitching heat and thence to the Hop Back for a ½ hour stand then send to an F.V for pitching .
(Hop Back additions as an % of the total bittering hop weight)
HOPS : 1St Charge : Northern Brewer 12 IBU
2Nd Charge : Bramling Cross 6 IBU Brewer`s Gold 8 IBU 3Rd Charge : East Kents 8 IBU
HOP BACK : East Kents 4 % Brewer`s Gold 2 % Northern Brewer 1 ½ %
Racking Hops : (Per 25 Litre brew ) East Kents 3 g , Saaz 4 g .
YEAST PITCHING & FERMENTATION etc
Pitch with the following yeast strains ( LIVE / STARTER) @ 15.5 C : A Burton Type @ 2.25 g/L and , Yorkshire Type @ 2 g/L Eg:White labs WLP 023 (Burton) and WLP 037 (Yorkshire) . Rouse @ Pitch + 18 Hours and at every 8 – 10 hours until 1.012 . Allow to a top heat of 21 C @ Pitch + 45-50 hours and allow 24 hours at that value before cooling to 14 C over the next 48 Hours , adding the primings at 1.008 to bring the gravity up to 1.009.5 ( 3.63 % of the original gravity , use CANE SUGAR) .
Rest for 12 – 18 hours before racking to a barrel @ 14.5 C @ 1.009.5 and stand for 48 – 72 hours before cellaring for two weeks @ 10 C before adding the barrel finings , rolling well and stillaging . Allow at least 68 hours on stillage before tapping and venting , then 36 -48 hours to condition before drinking and enjoying .


Copyright : Edd Mather 2018
Boddington`s Breweries Ltd
I . P 23Rd December 1926 No: 30
Original Gravity: 1.050 Racking Gravity: 1.011 Final Gravity: 1.008 IBU: 44 A.B.V: 4 ¾ %
MALT SUGARS
Maris Otter Pale Ale Malt (Low Colour) 56 % No 1 Invert 4.5 %
Weyermann Pale Ale Malt 28 %
Flaked Maize 11.5 %
MASHING & SPARGING
A BURTON water profile .
1St Mash Heat : 64 C at Goods In - + 30 , @ 2.865 L/Kg
2Nd Mash Heat : 67.5 C at + 30 - + 120 , @ 1.000 L/Kg
3Rd Mash Heat : 70 C at + 120 - + 150 @ 1.765 L/Kg
SPARGING : At + 160 minutes , at 65.5 C @ 3.200 L/Kg.
COPPER & HOPS
A 2: 10 Boil , with hop charging thus: 1St @ +20 , 2Nd @ + 65 , 3Rd @ + 100 . Add the copper finings at Let Off – 15 minutes , and the sugars at Let Off – 10 mins ; stand the copper ½ hour @ Let Off , then cool to pitching heat , thence to the F.V and pitching .
HOPS ;
1St Charge : Fuggles (aged) 10 IBU Goldings 10 IBU
2Nd Charge : Cluster 6 IBU @ + 60 Mins , East Kents 6 IBU
3Rd Charge : French Fuggles 6 IBU , Brewer`s Gold 6 IBU
Racking Hops : Goldings : 4 g W.G.V : 4 g Bramling Cross 1.5 g
YEAST PITCHING & FERMENTATION etc
Pitch with 3.2 g /Litre of a LIVE / STARTER of a BURTON type yeast , eg White Labs WLP 023 ; at 15.5 C . Rouse @ Pitch + 18 hours , + 24 ,+36 and at + 48 hours and allow to a top heat of 18.5 C @ Pitch + 72 hours , allowing 24 hours @ 18.5 C before cooling to 14.5 C over 24 hours , and to 14 C over 12 hrs (as soon as 14.5 is reached) . Allow 24 Hours @ 14 C before racking @ 1.011 ; Stand 56 hours @ 14 C before cellaring for three – four weeks @ 10 – 11 C . Add the barrel primings @ Tap & Vent – 56 hours and roll well and stillage .
Tap & Vent after 56 – 60 hours on stillage and allow 48 -54 hours to condition before drinking & enjoying .


Copyright : Edd Mather 2018
Tennant Brothers , Exchange Brewery , Sheffield
Best Ale, Tuesday 22Nd May 1956 :
OG : 1.045.5 Racking Gravity : 1.009 Final Gravity :1.006 IBU : 28 A.B.V 5.2 %
MALT SUGARS
Pale Ale Malt @ 6.5 Ebc 48 % No 1 Invert 7 %
Pale Ale Malt (Maris Otter) 13.5 % No 3 Invert 10 %
Flaked Maize 15 % Lactose @ 1.5g/Litre
Acidulated Malt 5 % Malt Extract 1.5 %
MASHING
1St Mash Heat : 63.5 C , At goods in - + 120 Minutes @ 2.280 L/Kg
2Nd Mash Heat : 66.5 C , At + 120 - + 150 @ 1.365 L/Kg
SPARGING : At + 160 Minutes @ 68.5 C and at 4.000 L/Kg until last runnings at 1.002
COPPER & HOPS
A 2 Hour Boil , with hop charging : 1 St + 30 , 2 Nd @ +80 and the third @ + 100 minutes , add the copper finings at Let Off – 15 minutes ( 12-15 g) and the sugars @ Let off – 10 minutes , Stand the copper ½ hour at Let Off and then cool to pitching heat and send to an F.V for pitching .
HOPS : 1St Charge ; Fuggles 15 IBU
2Nd Charge ; Fuggles (French) 6.5 IBU
3Rd Charge ; Goldings 6.5
Racking Hops : No more than 12 g per 25 L @ Racking point of Goldings .
YEAST , PITCHING & FERMENTATION
Pitch with 3 ½ G / Litre of WLP 037 Yorkshire Square Yeast (LIVE /STARTER) @ 15 ¼ C, and rouse as follows @ hours from pitch : + 18 , +24 , and at every 8 hours until 1.010 .
Allow to a top heat of 20 C @ pitch + 3.5 – 4 Days , allow 12 hours at top heat before reducing to 17.25 C for a 1.25 day rest , then cool to pitching heat over 24 hours from 1.009, AND PRIME UP TO RACKING GRAVITY @ 1.009.25 AFTER THE REST PERIOD.
Rest 24 hours at pitching heat before adding primings as follows ( % OF O.G )
No 1 Invert / Glucose @ 3.2 % , No 3 Invert @ 3.8 % , Rack at 1.009 @ 15 C , adding the racking hops and stand for 3 days @ Rack Temp before maturation at 10 – 11 C for 3 weeks, add barrel finings @ TAP & VENT point – 56 hours and roll well , stillage for 56 hours , tap & vent then allow 24 – 36 hours to develop flavours before drinking & 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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Re: Old Beers & Brewing

Post by lord.president » Sun Jun 24, 2018 11:30 am

Hi. Have you managed to get any Carlisle State Management recipes? Anybody of my Dads age raves about the brown ale and l’d like to have a go whilst he’s still around.
Ta
Getting Carlisle United into the First Division,is possibly the greatest football achievement of all time-Bill Shankly

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Re: Old Beers & Brewing

Post by EddtheBrew » Sun Jun 24, 2018 4:41 pm

lord.president wrote:
Sun Jun 24, 2018 11:30 am
Hi. Have you managed to get any Carlisle State Management recipes? Anybody of my Dads age raves about the brown ale and l’d like to have a go whilst he’s still around.
Ta
Hi Lord President ,
I haven't managed to get to the national archives in Kew , where in a weird way , the Brewery and, brewing records are !! , I'd be happy to send recipies from the photos of brewing records etc that members might send me , I'll try and dig the catalogue number & refs etc up and post them for members reference .
If members would like me to convert recipies from photographs etc , please feel free to pop me a message ,
Cheers and Happy Mashing Chaps ;;;)
"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 » Sun Jun 24, 2018 8:42 pm

There’s a local brewery recreated State bitter from the head brewers book, and a few from Whitwell&Marks in Kendal.
My granny worked in various bars around Carlisle, there were two full bottles of State bitter and Brown in her cabinet for years. I went to have a look on my ‘Aunty’s annual Christmas’ visit, and my aunt had thrown them out. Gutted!
Getting Carlisle United into the First Division,is possibly the greatest football achievement of all time-Bill Shankly

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Re: Old Beers & Brewing

Post by EddtheBrew » Sun Jun 24, 2018 10:19 pm

Hi lord president ,
Aah , thanks for reminding me about Whitwell Mark of Kendal .
I've been meaning to do a proper look at their beers ( had the photographs of the records for a while) , they're from the 1930's ,
I'll pop one up as soon as I've finished looking at the Truman's Burton records from 1914 ,
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 Jun 28, 2018 11:59 am

Hi All ,
Here`s one of my personal favourite post WW 2 northern bitter recipies ( Non Magee`s !! ) , hope you enjoy it ,
Cheers & Happy Mashing

Edd

Copyright : Edd Mather 2018
WILSON`S BREWERY , NEWTON HEATH , MANCHESTER
BITTER Friday 13Th May 1955 No: 269
Original Gravity:1.041.25 Racking Gravity:1.009.5 Final Gravity:1.008IBU:34 A.B.V:3¾ %
MALT
Pale Ale Malt @ 6.5 ebc 40 %
Maris Otter Pale Ale Malt 26.25 %
Maris Otter (Low Colour) Pale Ale Malt 26.25 %
Flaked Maize 7 %
MASHING & SPARGING
A Burton Water profile .
1St Mash Heat : 64 C At Goods In - + 20 Mins @ 2.480 L/Kg
2Nd Mash Heat : 66 C At + 20 - + 120 Mins @ 1.341 L/Kg
SPARGING: At 71 C at + 130 Minutes @ 5.810 L/Kg until a last runnings gravity of 1.003.5
COPPER & HOPS
A 2 Hour Boil , with hop charging Thus: 1St :@ + 30, 2Nd @ + 65 , 3Rd @ + 90 , add the copper finings at Let Off – 15 minutes and stand the copper ½ hour @ Let Off before cooling to pitching heat and thence to the Hop Back for a ½ hour stand then send to an F.V for pitching . (Hop Back additions as an % of the total bittering hop weight)
HOPS :
1St Charge : Northern Brewer 12 IBU
2Nd Charge : Bramling Cross 6 IBU Brewer`s Gold 8 IBU 3Rd Charge : East Kents 8 IBU
HOP BACK : East Kents 4 % Brewer`s Gold 2 % Northern Brewer 1 ½ %
Racking Hops : (Per 25 Litre brew ) East Kents 3 g , Saaz 4 g .
YEAST PITCHING & FERMENTATION etc
Pitch with the following yeast strains ( LIVE / STARTER) @ 15.5 C :
A Burton Type @ 2.25 g/L and , A Yorkshire Type @ 2 g/L Eg: White Labs WLP 023 (Burton) and WLP 037 (Yorkshire) .
Rouse @ Pitch + 18 Hours and at every 8 – 10 hours until 1.012 . Allow to a top heat of 21 C @ Pitch + 60 hours and allow 36 hours at that value before cooling to 14 C over the next 48 Hours , adding the primings at 1.008 to bring the gravity up to 1.009.5 ( 3.63 % of the original gravity , use CANE SUGAR) .
Rest for 12 – 18 hours before racking to a barrel @ 14.5 C @ 1.009.5 and stand for 48 – 72 hours before cellaring for three weeks @ 10 C before adding the barrel finings , rolling well and stillaging . Allow at least 68 hours on stillage before tapping and venting , then 36 -48 hours to condition before drinking and enjoying .

Hop Back Additions as a % of the bittering hops total weight ,
"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 » Wed Jul 11, 2018 12:27 am

Hi All ,
Just finished the Whitwell Mark recipies for the book !! , I'll be popping a 5d Mild from the 1930's up sometime soon ,
Pre brewing warning though; you'll need two different yeast strains for ANY Whitwell Mark beers , a blend of Yorkshire Square, and Burton on Trent !!.
Cheers
Edd the Brew
"It was a woman who drove me to drink and I forgot to write and thank her ". W. C Fields

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