Let's Brew Wednesday - 1885 Thomas Usher 54/- M

I collected plenty of new photos of Usher's records last week. But, as I've just started processing them,  this is from a previous harvest. And an interesting use of a Shilling designation.

Rather confusingly, 54/- M is quite a bit stronger than 60/- B. I’m guessing that the “M” stands for Mild. But no idea why that would make it stronger. Maybe I’m looking at this the wrong way, expecting consistency in brewhouse names. Especially in Scotland.

The recipe is exactly the same for 60/- B. Because the two were parti-gyled together. The Scots were dead keen on parti-gyling. Other than William Younger. Reaching its pinnacle after WW I, when breweries, such as Maclay, just had one recipe.

Which doesn’t leave much more to say. Other than this is just a soup-up version of 60/- B.

1885 Thomas Usher 54/- M
pale malt	4.25 lb	32.69%
Munich malt	7.25 lb	55.77%
No. 2 invert sugar	1.50 lb	11.54%
Cluster 120 min	1.75 oz
Strisselspalt 30 min	1.25 oz
Goldings dry hops	0.25 oz
OG	1062
FG	1023
ABV	5.16
Apparent attenuation	62.90%
IBU	44
SRM	11
Mash at	152º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP028 Edinburgh Ale

 

Let's Brew - 1885 Thomas Usher PA

The next step up the Usher Pale Ale staircase is, er, Pale Ale. Which is about the same strength as a London Ordinary Bitter.

It’s another pretty simple recipe. Though this time there are two types of pale malt, 75% Scottish and 25% Smyrna (modern day Turkey). Usher was still using a lot of malt made from Scottish barley. A decade later, many of their beers used no local barley at all. Instead, using malt made from barley sourced from all over the world.

No UK hops again. With them all sourced from what was (then) Germany: Hallertau and Alsace. Both from the 1884 harvest.

My guess is that this wasn’t aged at all. Just allowed to condition for a couple of weeks.

1885 Thomas Usher PA
pale malt	12.50 lb	100.00%
Strisselspalt 90 min	2.75 oz
Hallertau 30 min	2.75 oz
Goldings dry hops	1.00 oz
OG	1054
FG	1015
ABV	5.16
Apparent attenuation	72.22%
IBU	58
SRM	5
Mash at	151º F
Sparge at	175º F
Boil time	90 minutes
pitching temp	58º F
Yeast	WLP028 Edinburgh Ale

 

 

Let's Brew Wednesday - 1885 Thomas Usher X Stock

More confusion at Usher, with an X Ale clearly marked in the brewing record as “Stock”. Pretty obvious, then, that this isn’t a Mild Ale.

What is it then? It looks to me like a Stock Pale Ale. The hopping rate certainly bears that out. At 12 lbs per quarter (336 lbs), it was significantly more than the 8 or 9 lbs that usually went into Usher’s Pale Ales.

An all-malt grist consists of two types of pale malt, a quarter made from Smyrna barley, the remainder from Scottish. 

The hops were an even split between Alsace and Hallertau, both from the 1884 harvest.

Obviously, this beer was aged. My guess would be for between six and nine months. Which would have lowered the FG a fair bit. 

1885 Thomas Usher X Stock
pale malt	11.50 lb	100.00%
Strisselspalt 90 min	3.00 oz
Hallertau 30 min	3.00 oz
Goldings dry hops	1.00 oz
OG	1050
FG	1015
ABV	4.63
Apparent attenuation	70.00%
IBU	65
SRM	4.5
Mash at	151º F
Sparge at	175º F
Boil time	90 minutes
pitching temp	58º F
Yeast	WLP028 Edinburgh Ale

 

 

Let's Brew - 1885 Thomas Usher Stout

For somewhat of a change of pace, we now have a Stout. Though it’s far from the stoutest Stout I’ve ever come across. At just 1050º, it’s weaker than a London Porter of the period.

At this point Usher wasn’t brewing much Stout. This small batch of 50 barrels was the only brew of Stout in the first three months of 1885. Which is bugger all, really.

I have to say that it’s a rather interesting grist.  With almost 40% coloured malt. Most of it in the form of amber malt. Which is quite unusual. Unlike the black malt, which is pretty standard.

The hops were a combination of Bavarian from the 1882 harvest, Californian from 1883 and Alsace from 1884.

This certainly looks like a Running Stout, given the modest gravity and fairly standard level of hopping. 

1885 Thomas Usher Stout
pale malt	7.50 lb	62.50%
amber malt	3.75 lb	31.25%
black malt	0.75 lb	6.25%
Cluster 120 min	1.25 oz
Strisselspalt 120 min	0.75 oz
Hallertau 30 mins	2.00 oz
Goldings dry hops	0.50 oz
OG	1050
FG	1019
ABV	4.10
Apparent attenuation	62.00%
IBU	56
SRM	27
Mash at	152º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	60º F
Yeast	WLP028 Edinburgh Ale

 

 

Let's Brew Wednesday - 1901 Truman (Burton) P2 R

We’re now at Truman’s middle-strength Pale Ale. With a gravity just shy of 1060º. Though note that this is also a Runner.

Interestingly, unlike LP3 R, this isn’t all malt. Including a small quantity of sugar. Why is that? I could say that it’s to keep the colour and body light. Which was the usual reason for sugar in posh Pale Ales. Except, there’s too little sugar for it to have much impact in that respect. And there are other brews of P2 R without sugar.

The hops are the same as in the weaker Pale Ale: three types of English hops and one of Pacifics. All were from the 1899 season.

No ageing for this, of course. Just a couple of weeks of conditioning before serving. 

1901 Truman (Burton) P2 R
pale malt	13.00 lb	97.52%
No. 1 sugar	0.33 lb	2.48%
Fuggles 150 mins	2.00 oz
Cluster 150 mins	0.50 oz
Fuggles 60 mins	2.50 oz
Goldings 30 mins	2.50 oz
Goldings dry hops	0.75 oz
OG	1059
FG	1015
ABV	5.82
Apparent attenuation	74.58%
IBU	93
SRM	5
Mash at	154º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) LP3 R

With the Burton Ales out of the way, we can move onto the Burton Pale Ales. With P3 being the weakest of the bunch. Weaker than most of Truman’s Mild Ales.

In terms of strength, it falls between a Light Bitter, like AK, and a full-strength Pale Ale. You could call it a sort of Victorian Ordinary Bitter.

The recipe is even simpler than for the Mild Ales. Just pale malt. Though there are the four different types of it you find in all their beers. You know the deal: two from English barley, two from Californian.

At around 13.5 lbs per quarter (336 lbs) of malt, the hopping rate is pretty high. Though lower than that of Truman’s stronger Pale Ales. It still results in a very high degree of bitterness, which comes out to (calculated) 77.5 IBU. Even today, that would count as pretty bitter.

Three types of English hops, as well as a small quantity described as “Pacifics” were employed in the copper. All were from the 1899 harvest.

The “R” suffix tells us that this was a beer sold young. To be consumed no more than a couple of weeks after racking. 

1901 Truman (Burton) LP3 R
pale malt	12.25 lb	100.00%
Fuggles 150 mins	1.50 oz
Cluster 150 mins	0.50 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
Goldings dry hops	0.50 oz
OG	1053
FG	1015
ABV	5.03
Apparent attenuation	71.70%
IBU	77.5
SRM	5
Mash at	153º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) No. L5 R

Now we start getting into confusing territory. As No. 5 has both Runner and Stock versions. Which means that it’s possible that the two were blended at some point. But it’s also possible that the Runner was sold straight in its mild form.

Any guesses what the recipe is? Yes, it’s a mix of four pale malts and an unknown type of sugar. Exactly the same as all the Mild Ales. With the one difference that the proportion of sugar is slightly higher.

Slightly different hops this time. Three English types all from the 1899 season. Along with a tiny amount of Hallertau from 1900.

No ageing for this beer. Though it may well have been blended with an aged beer. 

1901 Truman (Burton) No. L5 R
pale malt	15.75 lb	95.45%
No. 2 sugar	0.75 lb	4.55%
Fuggles 150 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Fuggles 30 mins	1.875 oz
Hallertau 30 mins	0.125 oz
OG	1074
FG	1020.5
ABV	7.08
Apparent attenuation	72.30%
IBU	63
SRM	7
Mash at	151º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	56º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) No. 6 R

You may be wondering why Truman brewed quite so many Mild Ales in Burton. As they are very similar beers and aren’t all that different in strength. Maybe they were just mirroring what Bass did.

The recipe is the same as all the other Mild Ales so far. A mix of pale malt from English and Californian barley. Along with a sugar of unspecified type. It is, in fact, identical to the Ale recipe as the two were parti-gyled together.

Er, um, what more can I say?  The hops. Two English types from 1899 and one from 1900. Just like in most of the other Mild Ales.

As a Mild, this was definitely not aged. And drunk within a week or two. 

1901 Truman (Burton) No. 6 R
pale malt	14.75 lb	96.72%
No. 2 sugar	0.50 lb	3.28%
Fuggles 150 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Fuggles 30 mins	1.75 oz
OG	1067
FG	1021
ABV	6.09
Apparent attenuation	68.66%
IBU	57
SRM	6.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) No. 7 R

Truman was still brewing a large range of Mild Ales in 1901. I’ve always wondered where these beers were sold. Because I’m pretty sure that they weren’t available in Truman’s London pubs. Were they sold in the free trade or in their tied houses in the Midlands?

There’s nothing very exciting about the recipe. It’s just base pale malt and an unspecified type of sugar. Though there were four types of pale malt, two made from English barley and two from Californian. The latter making up around a quarter of the total.

All the hops were English. Two from the 1899 harvest and one from 1900. With around 80% from the earlier year.

The “R” suffix tells you that this beer received no ageing. It would have been consumed within a couple of weeks of racking. 

1901 Truman (Burton) No. 7 R
pale malt	13.50 lb	96.43%
No. 2 sugar	0.50 lb	3.57%
Fuggles 150 mins	1.50 oz
Fuggles 60 mins	1.50 oz
Fuggles 30 mins	1.50 oz
OG	1062
FG	1018
ABV	5.82
Apparent attenuation	70.97%
IBU	51
SRM	6.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	58.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1901 Truman (Burton) No. 8K

I was mistaken about Ale being Truman’s weakest Mild. Because this version of No. 8, is weaker.  While in 1883 No. 8 was a little stronger. Not sure what’s gone on there.

There’s not much difference from the Ale recipe. Just less sugar – only around half the amount. Once again, there were four types of pale malt, two made from English barley and two from American. Though the latter only made up a little less than a quarter of the total.

The hopping was a little heavier than for the Ale. Once more there were three types of English, in this case all from the 1899 harvest. There was also a small quantity of Pacific hops, also from 1899.

Don’t be fooled by the K in the name. This wasn’t a beer for ageing.
 

1901 Truman (Burton) No. 8K
pale malt	10.25 lb	98.20%
No. 2 sugar	0.1875 lb	1.80%
Fuggles 150 mins	1.25 oz
Cluster 150 mins	0.33 oz
Fuggles 60 mins	1.25 oz
Fuggles 30 mins	1.25 oz
OG	1046
FG	1013
ABV	4.37
Apparent attenuation	71.74%
IBU	54
SRM	5
Mash at	154º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	59º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew Wednesday - 1901 Truman (Burton) Ale

As we enter a new century, what has happened to Truman’s weakest Mild Ale? Well, surprisingly, it has the same gravity as in 1883. But there have been some changes.

The grist has become a little more complicated with the addition of a little sugar.  I’ve no idea what type of sugar, as there’s no indication of any kind in the brewing record. I’ve just guessed No. 2 invert. There were four types of base malt, two made from English barley and two from Californian. With the latter making up around a quarter of the total.

The hopping is way heavier than in 1883. Which is pretty obvious when you look at the calculated IBUs. The hops themselves were all English, one from the 1900 harvest and the other two from 1899.

As this was the weakest Truman’s Mild Ale, there’s no way this got any older than a couple of weeks before being drunk. 

1901 Truman (Burton) Ale
pale malt	11.25 lb	97.15%
No. 2 sugar	0.33 lb	2.85%
Fuggles 150 mins	1.25 oz
Fuggles 60 mins	1.25 oz
Fuggles 30 mins	1.25 oz
OG	1051
FG	1012
ABV	5.16
Apparent attenuation	76.47%
IBU	45
SRM	5.5
Mash at	150º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	59.5º F
Yeast	WLP013 London Ale (Worthington White Shield)

 

 

Let's Brew - 1883 William Younger Stock Ale

You nay well ask: exactly what is the difference between Stock Ale and Special Export? They have the same gravity and a similar grist. Not that dissimilar level of hopping, either. But that’s William Younger for you. With so many beers, it’s no surprise that some are quite similar.

With more dextro-maltose (for which I’ve substituted No. 2 invert) in the grist and the name, I suspect this might have been aged longer. So perhaps two years.

The recipe is really typical for Younger: base malt and sugar. Equal amounts of three types of base malt. Not very exciting.

As usual, the hopping was more complicated. They were American from the 1882 and 1883 harvests, and East Kent and Hallertau, both from 1883. Dry hops were Württemberg and American, both from 1883.

Long, long ageing. My guess would be at least two years. With Brettanomyces, obviously. Which would really dry the beer out.  And leave it closer to 8% ABV. 

1883 William Younger Stock Ale
pale malt	13.25 lb	89.83%
No. 2 invert	1.50 lb	10.17%
Cluster 120 min	3.50 oz
Hallertau 60 min	3.50 oz
Goldings 30 min	3.50 oz
Hallertau dry hops	1.00 oz
Cluster dry hops	1.00 oz
OG	1068
FG	1016
ABV	6.88
Apparent attenuation	76.47%
IBU	154
SRM	9
Mash at	153º F
Sparge at	163º F
Boil time	120 minutes
pitching temp	59.5º F
Yeast	WLP028 Edinburgh Ale

 

 

Let's Brew Wednesday - 1911 Eldridge Pope XXXX

Just for a bit of variety, here's a recipe that isn't from William Younger. That must be a relief. And a nice strong beer, too.

Rather surprisingly, XXXX has a higher gravity than in 1897. It’s only by 1º, but it’s better than a decline.

Ther have been a couple of changes to the recipe, too. The flaked maize has been dropped. In its place there comes a small quantity of crystal malt. There’s also be a change in the type of sugar, from No. 2 invert to No. 3. Which leaves the colour of this version far darker. Something which would have been very noticeable, had it happened in one go. Which I doubt is how it went.

There were four types of hops, three English, two from the 1909 harvest and one from 1910. As well as Oregon hops from 1909.

This looks very much like a candidate for ageing, given the reasonably high gravity and the heavy hopping. My guess would be for at least a year. 

1911 Eldridge Pope XXXX
pale malt	14.00 lb	85.50%
crystal malt 60 L	0.75 lb	4.58%
No. 3 invert sugar	1.625 lb	9.92%
Cluster 125 mins	1.75 oz
Fuggles 90 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Fuggles 30 mins	1.75 oz
OG	1076
FG	1024
ABV	6.88
Apparent attenuation	68.42%
IBU	86
SRM	15
Mash at	153º F
Sparge at	170º F
Boil time	125 minutes
pitching temp	60º F
Yeast	White Labs WLP099 Super High Gravity

 

 

Let's Brew - 1885 William Younger DBS Stout

In addition to the weird, sweet Stouts, Younger also had a more normal-looking Stout. DBS, which I
assume stands for Double Brown Stout. One that they had been brewing for longer., since at least 1851.

DBS is the same gravity as S1, but that’s about where the similarity ends. There’s no sugar in DBS and the proportion of black malt is lower. Which leaves the colour a bit paler.

The biggest difference, however, is in the hopping. Which is just 2 lbs per quarter (336 lbs) of malt. Compared to 16 lbs per quarter for DBS. That’s quite a difference. And one which would be pretty obvious to drinkers.

In addition to lots of hops as well as lots of different types of hops. Two types of Kent from the 1884 harvest, American from 1883 and 1884, Californian from 1884 and Spalt from 1884.

This is definitely a beer for ageing. My guess is at least 12 months and possible as much as 24 months. 

1885 William Younger DBS Stout
pale malt	16.00 lb	92.75%
black malt	1.25 lb	7.25%
Cluster 120 min	4.00 oz
Cluster 60 min	2.50 oz
Spalt 60 min	1.50 oz
Fuggles 30 min	4.00 oz
Goldings dry hops	1.50 oz
OG	1073
FG	1025
ABV	6.35
Apparent attenuation	65.75%
IBU	182
SRM	34
Mash at	155º F
Sparge at	163º F
Boil time	120 minutes
pitching temp	58º F
Yeast	WLP028 Edinburgh Ale

 

 

Let's Brew Wednesday - 1885 William Younger S1 Stout

Continuing with the Younger's festival, here’s the stronger version of Sweet Stout, S1. Which has a more typical Stout gravity. But is still very sweet.

The degree of attenuation is even worse than for S2, at a good bit below 50%. All those residual sugars, along with the light hopping, must have resulted in a very sweet beer. I assume it must have been sold pretty soon after racking, as with all that sugar it can’t have been very stable.

Which leads onto the question: was this a draught or bottled beer? It was mostly racked into barrels and kilderkins, which implies to me that it was going to be sold on draught. But I could be wrong.

The grist is a bit more complicated than for S2. With a small percentage of glucose. And rather more black malt. Leaving the colour extremely dark.

The hops were the same as in S2: American from the 1884 and 1885 harvests, Kent from 1884 and Bohemian from 1885.

Definitely no ageing for this Stout. 

1885 William Younger S1 Stout
pale malt	14.50 lb	85.29%
black malt	1.75 lb	10.29%
glucose	0.75 lb	4.41%
Cluster 120 min	0.50 oz
Cluster 60 min	0.50 oz
Fuggles 30 min	0.25 oz
Saaz 30 min	0.25 oz
OG	1073
FG	1041
ABV	4.23
Apparent attenuation	43.84%
IBU	22
SRM	42
Mash at	151º F
Sparge at	163º F
Boil time	120 minutes
pitching temp	57º F
Yeast	WLP028 Edinburgh Ale