This is excellent stuff!
I read a bit of this one: http://books.google.com/books/about/A_Treatise_on_Brewing.html?id=u1FHAAAAYAAJ
It was really cool. The author made excellent notes on each brew day- what time they fired up the tun, ambient temps, etc. Here's a bit of an excerpt:
Notes from brewing Amber Ale, or Two-Penny, January 1793, London. From "A Treatise on Brewing" by Alexander Morrice:
THIS Beer is both pleasant and wholesome and is in as great Request as Porter during the Winter when it is drank warm. It is unquestionably the most profitable of any Malt Liquor as it is sent out to the Customers within a Week from the Time of brewing and usually consumed within
the following one.
Commenced brewing at five o Clock in the Morning.
Thermometer 32 Degrees.
Kinds of Malt
2 1/2 qtrs. West Country Pale
12 1/2 qtrs. Herts Pale
10 qtrs Herts Amber
Cwt Qtrs lbs
Hops 1 0 0
Leghorn Juice 0 0 20
Molosses 0 0 30
Grains of Paradise ground 0 0 4
Charged the Copper fifty Barrels and three Gallons. The first Liquor was all turned over at 169 Degrees. Mash one Hour set Tap at seven o Clock Tap 146 Degrees. Gravity twenty six Pounds 6/10 per Barrel.
Second Copper charged thirty two Barrels and seven Gallons. Turned all the Liquor down at 170 Degrees. Mash Half an Hour. let Tap at eleven o Clock Tap 1 52 Degrees. Gravity eleven Pounds per Barrel.
First Wort in the Copper fifty one Barrels and two Gallons boiled three Quarters of an Hour and came out forty seven Barrels two Firkins and five Gallons.
Charged the Copper for the third Liquor fifty nine Barrels and one Gallon. turned all down upon the Goods at 160 Degrees mashed twenty Minutes Tap 146 Degrees. Gravity six Pounds per Barrel.
Second Wort came into the Copper forty seven Barrels two Firkins and five Gallons. Boiled hard one Hour and came out forty two Barrels and one Gallon Pitched the tun at 64 Degrees. Came into the Square eighty one Barrels one Firkin and seven Gallons Cleansed on the Evening of the third Day using at the Time four Pounds of ground Ginger Half a Pound of Bay Salt and a Quartern of Flour. Cleanse with the Sweets on.
And here's my best effort at a practical modern recipe. I'm sure it could use (much) improvement...
BeerSmith 2 Recipe Printout
Recipe: Untested 1793 London Twopenny ESB
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Boil Size: 6.12 gal
Post Boil Volume: 5.62 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.15 gal
Estimated OG: 1.057 SG
Estimated Color: 13.4 SRM
Estimated IBU: 43.6 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 53.1 %
4 lbs Amber Malt (22.0 SRM) Grain 2 35.4 %
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 8.8 %
4.9 oz Molasses (80.0 SRM) Sugar 4 2.7 %
2.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 34.9 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 6 8.7 IBUs
1.00 oz Liquorice Juice Block (Leghorn) (Boil 10 Spice 7 -
0.50 oz Seeds of Paradise (Boil 10.0 mins) Spice 8 -
1.0 pkg London Ale (White Labs #WLP013) [35.49 m Yeast 9 -
0.50 oz Ginger Root (Primary 7.0 days) Herb 10 -
0.06 oz Salt (Primary) Water Agent 11 -