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Spectacular! I'm going to mail these on to Ron Pattinson and see if he can give us a translation.

None of that filthy sugar in Perry's IPA, no siree! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Great piece of detective work AxBrew!

Looking forward to brewing a Laois ale once the receipe is decoded!!

Ron said he'll be able to interpret and should be back to us tomorrow.

From Ron:
[quote:151oynj7]I've decoded the record for you. Pretty easy really, as everything is pretty clear. Except for one thing: the measurement used for the malt.

It's obviously not quarters and seems to be "barrels of malt". Which equates to about half a quarter, judging by the yield.

OG 1058.2
FG 1013.9
ABV 5.86
App. Attenuation 76.19%
lbs hops/ qtr 10.00
hops lb/brl 2.60
barrels 48
lbs hops 125
qtrs malt 12
boil time (hours) 2.75

29 barrels, strike heat 160º F, mash for 15 minutes, stand for 2 hours.
4 barrels underlet at 170º F
2 barrels underlet at 170º F
59 barrels sparge at 160º F

Oregon and English hops.[/quote:151oynj7]
AFAIK a "quarter" varies in weight depending on the type of malt -- heavier for the paler ones. I think it's about 320lbs of pale malt, so 10lbs of English and Oregon hops for every one of those.

I'd love to see some of the pre-1917 recipes. Do you know how far back they go in the Laois county archives, Eugene?

Great work, thanks for sharing!

If you're interested I can knock up a proper homebrewing scale recipe. It's a pretty simple recipe, anyway.