Edd Mather, Brau-Historiker und Brauer aus England hat uns zwei historische Rezepte aus Lancashire zukommen lassen.

Ed beschäftigt sich bereits seit über 25 Jahren mit der Braugeschichte von England. In den letzten 5 Jahren hat er eine Menge Zeit damit verbracht alte Rezepte zu finden und diese nachzubrauen. Dabei machte er einige spannende Entdeckungen wie die Braunotizen von Peter Walker & Sons Dallas Lane Brauerei in Warrington und der Dallam Lane Brauerei. Damals nutzte man andere Wege zu Brauen und die Zutaten im Brauprozess einzubinden. Der Gründer der beiden Brauereien war Peter Walker, ein schottischer Brauerei aus Ayr der seine erste Brauerei in Everton gründete. Da das Bierbusiness schnell wuchs mietete er schnell weitere Brauereien in Warrington an. Er machte als einer der ersten Aufzeichnungen über seine Bierrezepte.

T&G Greenall – The Brewery – Hall St Helens Lancashire

BITTER BEER No1

23^Rd March 1863
Original Gravity : 1.058
Racking Gravity : 1.013
Final Gravity : 1.010
IBU : 60
ABV : 6 ½ %

MALT
Chevalier Pale Ale Malt @ 3 – 4 ebc ( Ex Crisp Malt )  70%
Irish Ale Malt @ 6.5 ebc  ( Ex Malting Company of Ireland ) 30  %

MASHING & SPARGING

A Burton water Profile . Thoroughly warm the mash tun with boiling liquor to 1 – 1.5 “ above the Plates / Filter Bed before mashing in as follows .
1^St  Mash Heat : 64.5 C at Goods In – + 30 Minutes @ 2.415 L/Kg
2^Nd Mash Heat : 67.25 C at + 30 – + 120 Minutes @ 1.650 L/Kg
3^Rd Mash Heat : 70 C at + 120 – + 150 Minutes at 1.700 L/Kg
At Taps  ( + 150 ) , Slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is , flowing with consistency , then cast to the copper
SPARGING: At + 160 Minutes – Copper Level , at 74 C @ 3.685 L/Kg
To produce X Litres of Wort @ 1.051

COPPER & HOPS
A 1 ½ Hour Boil on Hops , with a 20 minute pre boil ( Lid Off until Let Off ) thus giving a total boil time of 110 minutes , 90 on hops ; with Hop charging thus:                                                                                                                                                                     1^St @ Let Off -90
2^Nd @ L/off – 60
3^Rd  @ Let Off – 25  Minutes .
Liquor back to 1.060.5 @ Let Off – 15 , then add the copper finings at Let Off – 10 minutes , and stand the copper ½ hour at Let Off before cooling to pitching heat , thence to the F.V and pitching.
HOPS
1^St   Charge : Cluster 10 IBU @ 1.052
2^Nd Charge : Mittelfruh 30 IBU @ 1.056
3^Rd Charge :  French Fuggles 10 IBU  , East Kents 6 IBU ,  Keyworth Mid Season  4 IBU
Last Charge:  @ 1.062

YEAST
Pitch with 4.2 g/ Litre of a LIVE / STARTER of a BURTON type yeast strain , eg White Labs WLP 023 at 15 C and rouse at Pitch + 8 – 10 hours and drop to a second F.V after 1.003 – 1.004 of gravity loss through attenuation . Rouse @ Drop + 12 – 16 hours , and at every eight hours until marked X — X as below

ATTENUATION

DRAUGHT
After Racking onto Hops as below , stand for 1 week at 14 c then cellar for 1.5 Months @ 12c Then add the barrel finings and Roll Well , stillage @ 12 c for 1 week minimum and release excess pressure after 1 week on stillage , allow to condition for 24 – 48 hours before quality control.

BOTTLING
Take from the Main F.V @ 1.024 , and cool to 14 c , rack into a maturation barrel ON HOPS @ + 5 g on each variety as listed below , and allow to stand 1 week ; regularly release excess pressure during this time ,Then cellar @ 12 – 13 c  then at 1.020- 1.019 , STILLAGE and do not disturb , Mesaure gravity + 1 – 2 weeks later and @ 1.016.75 , allow the temperature to rise to 14.5 c and bottle @ 1.015.75 , stand the bottles 1 week before cellaring for 1.5 months at 12 c.

RACKING HOPS
(Per 25 Litre Brew ) ; Goldings  14 g  Hallertau / Saaz  8 g

Peter Walker & Sons The Brewery Dallam Lane Warrington Lancashire

BITTER BEER No2

25 Th October 1875
Original Gravity : 1.058
Racking Gravity : 1.013
Final Gravity : 1.010
A B V : 5.25 %
I B U : 46

MALT
Chevalier Pale Ale Malt 54 % Irish Ale Malt @ 6.5 ebc 20 % Plumage Archer Pale Ale Malt ( Ex Warminster Malt ) or , 20 % Pale Ale Malt Amber Malt 6 %

MASHING
Thoroughly warm the mash tun with boiling liquor to 1 – 1.5 “ above the Plates / Filter Bed before mashing in as follows ; 1 St Mash Heat : 64 c @ Goods In – + 120 Minutes at 2.415 L/Kg 2 Nd Mash Heat : 67.75 c @ + 1020 – + 160 Minutes at 2.000 L/Kg At Taps ( + 160Mins ) , Slowly open the Mash Tun valve and return any turbid 1 St Runnings over the top of the mash , until a BRIGHT AND CLEAR WORT is , flowing with consistency , then cast to the copper To Produce X Litres of Wort at 1.043 .

SPARGING
Sparge @ Taps + 10 Minutes at a ratio of 2.865 L/Kg @ 74 c and until a last runnings gravity of Ca 1.003.5 .
Liquor Back in the Copper as required with treated liquor boiled ¼ hour minimum , to 1.042 at copper up , boil with the lid off until at 1.044 .

COPPER
A 1.75 Hour Boil on hops( With the Lid Off ) and then add the Hop Charges : 1 St @ Let Off – 105 , 2 Nd @ Let Off – 60 , 3 Rd @ Let Off – 25 Minutes . At Let Off – 15 Minutes , Liquor Back as above to 1.056.5 and add the copper finings at Let Off – 10 Minutes then at Let Off , Stand the copper ½ Hour and COOL TO PITCHING HEAT , before casting to the Hop Back for a Half Hour Stand .

HOPS
1 St Charge : East Kent Goldings 23 IBU @ 1.044 2 Nd Charge : East Kent Goldings 18 IBU @ 1.050 3 Rd Charge : East Kent Goldings 5 IBU @ 1.058
HOP BACK : East Kent Goldings @ 4 % of the whole of the copper hops weight
RACKING HOPS : ( Per 25 Litre Length Racked Down ) Goldings 18 g , Hallertau / Saaz 10 g

YEAST
Pitch 3.5 g Per Barrel Litre of A LIVE BARM / ACTIVE STARTER , of a BURTON ON TRENT TYPE YEAST STRAIN at 15.25 c and Rouse @ Pitching + 10 hours and at every eight hours afterwards until marked X — X as below.

ATTENUATION

DRAUGHT
At 1.013 Rack to draught containers as above . ON HOPS and stand for 1 week before cellaring at 12 c for 1.5 months , add the barrel finings and roll well , stillage for 1 week before tapping & venting , then allow 24 – 36 hours to condition before Q . C ! .

BOTTLING
Take from the main F.V @ Drop to Settler point and into a maturation vessel , ON HOPS @ +5 g above the rate given above ,DO NOT ADD FININGS to this barrel , but stillage for 1 – 2 weeks MINIMUM prior to bottling . Cool to 13 c and allow to condition until at 1.014 , then allow the temperature to rise to 14.5 c and bottle @ 1.012.75 – 1.012 ( MINIMUM) Stand for 1 week @ 14 c before cellaring for 3 – 4 weeks in Summer , and 4 – 6 weeks in winter before Q. C !