Pelforth recipe

[IPA]

Hi
To reduce any yeast influence I used Safale SO4 but next time I will experiment using a liquid yeast.
IPA

[jmc]

Well here it is and it is very close to the original. I think the key ingredient is the Brewferm Special B and that is what gives it the unique taste. The sugar I used was Sainsbury's Light Soft Brown Fairtrade which is unlike most others in that it is almost white in colour. I cannot find an equivalent here in France so I will have to get some sent from England before I can brew it again. The recipe is for 19 litres


Pale Malt 7 EBC 3800 grams 74.9%
Wheat Malt 3.5 EBC 475 grams 9.4%
Brewferm Special B 350 EBC 550 grams 10.8%
Sugar, Sainsbury's Light Soft Brown Fairtrade 0 EBC 250 grams 4.9%

Hop Variety Type Alpha Time grams Ratio
Northern Brewer Whole 8.2 % 90 mins 30 grams 75%
Styrian Goldings Whole 4.5 % 15 mins 10 grams 25%

Final Volume: 19 Litres
Original Gravity: 1.065
Final Gravity: 1.014
Alcohol Content: 6.7% ABV
Total Liquor: 28.7 Litres
Mash Liquor: 12.1 Litres
Mash Efficiency: 80 %
Bitterness: 30.3059732527697 EBU
Colour: 81 EBC

I have just conducted a blind tasting with four neighbours and the results were.
Colour. The same
Aroma. Very little or no difference
Taste. Similiar but everyone could detect a slight difference.
Surprisingly all four prefered this recipe to the commercial version.
Well there you go. As they say on Strictly THE RESULTS ARE IN
Good luck to anyone tries it. Please let me have some feed back good or bad.
IPA

Thanks for the recipe.
I'd like to try this out & bottle it in a load of 660cc Pelforth swing bottles I have.

What liquid yeast would you try this with if you did it again?

[IPA]

Hi
I am thinking of either Whitelabs WLP 565 , WLP 566 or even WLP 568 but the result with Safale SO4 was very good.
Cheers IPA

[IPA]

If anyone is interested there is an independent review of this recipe with photos on that other forum under Homebrew Commercial and Brewery Reviews. THe author is Diesel Jockey.
IPA

[seymour]

I still say it's a lager. Even your guy counts it a bock, which is dark lager. If you read all the company's materials, they are very careful to say it was a top-fermented ale back in the 1930's. No comment about the fermentation post-war. I've directly inquired of 4 different departments and they all refuse to answer the question, which tells me all I need to know. The Pelforth brewery makes 3 beers. The blond is definitely a lager, the amber is almost certainly a lager. Besides Pelforth Brune, what else do they brew? Only one: Killian's Red, also a lager masquerading as an historical ale, which bears a nearly identical description to Pelforth Brune. What stronger evidence do you need? It's a dark lager. Nothing wrong with that--you can still obviously get nice full flavors from it--no need to pretend it's an ale.

[IPA]

Hi Seymour
The mystery deepens!
I don't know how good your French is but this is a contradictary publicity issued by the brewers.

Jean Deflandre (le fils d’Armand) parvient à assembler deux malts d’orge et choisit de les combiner avec une souche pure de levure qu’il a ramenée de son séjour anglais dans la Brasserie Kingston Upon Thames.

Il développe ainsi une toute nouvelle bière Brune à 6° d’alcool, type fermentation basse, alors que la plupart des bières de l’époque étaient blondes.

La brune s’appellera Pelforth 43, nom provenant d’un soupçon de Pélican « PEL », d’un trait de caractère « FORTE » et d’une touche so british, « TH’ » ainsi que « 43 », quantité d’orge nécessaire à la fabrication d’un hectolitre de Pelforth.

Heureux hasard, le chiffre 43 évoque également l’une des plus grandes fiertés de Lille et de sa cité Vauban depuis la révolution : le 43ème régiment d’infanterie.

La Pelforth 43 est lancée lors de l’Exposition de 1937, son succès est immédiat dans toute la région.

Avec l’apparition de Pelforth 43 s’ouvre une nouvelle ère et un nouveau marché, les bières de spécialité.

It clearly says that the yeast was brought back from England and at that time it would certainly have been a top fermenter and yet goes on to say that they then developed a new brune using bottom fermentation. Here in Europe we don't tend to get hung up on beer styles if it tastes good we drink it. Top or Bottom who cares. This recipe looks and tastes the same as the commercial version
IPA

[fordpopular]

Translation:-

Jean Deflandre (son of Armand) manages to assemble two barley malts and chooses to combine with a pure strain of yeast that has reduced his stay in the French Brasserie Kingston Upon Thames.

He develops a new beer Brown 6 ° alcohol, type lager, while most beers of the day were blondes.

The brunette called Pelforth 43 ​​name from a suspicion Pelican "PEL" a trait "FORTE" and a button so british "TH '" and "43" amount of barley required to produce a hectolitre of Pelforth.

Fortuitously, figure 43 also refers to one of the proudest moments of his city and Lille Vauban since the revolution: the 43rd Infantry Regiment.

The Pelforth 43 ​​is launched at the Exhibition of 1937, was an immediate success throughout the region.

With the advent of Pelforth 43 ​​opens a new era and a new market specialty beers.

[Blackaddler]

Translation:-

Jean Deflandre (son of Armand) manages to assemble two barley malts and chooses to combine with a pure strain of yeast that has reduced his stay in the French Brasserie Kingston Upon Thames.

A better translation would be..

Jean Deflandre (son of Armand) manages to assemble two barley malts and chooses to combine with a pure strain of yeast that he brought back from a visit to a brewery in Kingston Upon Thames.

I can only think that this would have been Hodgsons Brewery on Brook Street.

Here's a brief history of Hodgsons on P.149 of Pubs, Inns and Taverns of Kingston, by Richard F.Holmes - 2009

Scroll down to P.151 as well.



More pictures

Hodgson's emblem...



The three fishes on a blue background were [and still are] Kingston's official emblem.

The brewery on Brook Street was bombed by the Luftwaffe on 22nd September 1940, and ceased brewing for almost a year. Courage bought the brewery in 1943, and closed it in 1951. Bottling continued on site until 1965 [including imported Guinness]. In 1971 the site was extensively damaged by fire, and subsequently demolished.

I should remember this, as I lived in Kingston at the time. I do vaguely remember a large fire, but thought that it was something to do with Bentall's Furniture Depository. Maybe it was Hodgson's after all.