Fremlin BB 1st Oct 1897 mashing scheme

And how were these beers mashed? In a fairly complicated way is the short answer.

It’s fairly typical of mashing practices in England. The process begins with a small amount of hot water to warm the mash tun. This was followed by an infusion mash, with 18 minutes of mashing.

There was then an underlet with a small amount of hotter water. After which the mash was left to stand for almost two hours.

The process ended with four sparges at descending temperatures.

All of Fremlin’s beers were mashed in a similar way. With the exception of Pilsner, which had a decoction mash. 

Fremlin BB 1st Oct 1897 mashing scheme
operation	barrels	strike heat	mash time	stand time	tap heat
heat tun	4	180º F			148º F
mash	43	160º F	18 mins		153º F
underlet	3	180º F		117 mins	158º F
sparge 1	13	175º F
sparge 2	13	170º F
sparge 3	24	165º F
sparge 4	48	160º F
Source:
Fremlin brewing record held at the Kent Archives, document number U3555/2/F/Bx2/1/22.