BeerHistoryBloke

Wednesday, 6 May 2026

WARWICKS & RICHARDSONS : B B 1910

How Do All ,

Thanks to my completion of analysis of the March - September 1910 Brewing Book ;

I`m happy to be able to bring you this classy, regularly brewed beer receipt .

As a few blog readers will know,

I`m looking for access to old brewing records that may survive in private collections & archives .

If you`re able to assist with my research , Please leave a comment below or ,

get in touch with me @ beerhistorybloke@gmail.com .

This Recipe Etc ; C Edd Mather 2026

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark

Nottinghamshire

This recipie for 27.500 Wort Litres To Copper @ 1.031 ;

85 % Mash Efficiency Assumed

Playing Card Photo ;
From the Brewery History Society Webpage on W & R

B . B

Thursday 19 Th May 1910

Gyle Nos : 760 , 761 , 762

Original Gravity : 1.052.75 Racking Gravity : 1.013 Final Gravity : 1.010

I B U : 42 A B V : 5.6 %

MALTS & ADJUNCTS

Warminster Malt : 38.3 % Plumage Archer = 1.395 Kg

38.3 % Mild Ale Malt = 1.395 Kg

Simpson`s Malt : 8.2 % Best Pale Ale = 0.300 Kg

+++ 0.250 Kg OAT HULLS +++

15.2 % FLAKED MAIZE = 0.545 Kg

MASHING

Use an Pale Ale type Liquor

Thoroughly Pre Warm the Mash Tun ;

With Liquor @ 95 c - 10 Mins BEFORE Mashing In ,

Liquor 1.5 " ABOVE the Plates .

Mash : 67 c @ 0 - + 120 Mins = 9.600 Litres At 120 Minutes , slowly open the mash tun valve and ,

RETURN any cloudy / turbid 1 St runnings

Over the mash until BRIGHT & CLEAR + 5 Mins ,

Only Then send to the Copper and begin Wort Collection .

SPARGING

At Clear Wort to Copper +8 Mins @ 79 - 84 - 79 - 76 - 74 - 69 c

= 20.0 Litres Allowance

At a gravity of 1.004 ; STOP TAPS and Collect Wort IN COPPER

WORT COLLECTION

COLLECTION Ex Mash Tun = 1.039 ON 24.0 Wort Litres CONDENSE TO 1.040 IN COPPER

ON 23.385 Wort Litres @ Let Off - 105 Minutes .

SUGARS

1.008.75 No 2 Invert = 0.735 Kg

TO 26.685 Wort Litres

COPPER & HOPS

A 1 1/2 Hour Boil ON HOPS ;

1 St Hop Charge @ Let Off - 90 Minutes

26.390 Wt / Litres @ 1.040

23 IBU East Kent Goldings @ 6.5 % a/a = 28 g

ALT : Cluster @ 6.5 % a/a

AT Let Off - 80 Minutes @ 1.041.5

ON 22.505 Wort Litres IN COPPER ;

ADD 4.1870 Litres of LIQUOR

26.685 Wort Litres IN Copper @ 1.035

ADD 1.008.75 No 1 Invert =- 1.043.75

2 Nd Hop Charge @ Let Off - 60 Minutes

25.615 Wort Litres AT 1.045.5

4 IBU Goldings @ 6 % a/a = 7 g

5 IBU Bramling Cross @ 6.5 % a/a = + 8 g

3 Rd Hop Charge @ Let Off - 25 Minutes

23.350 Wort Litres @ 1.049.5

2 IBU Goldings @ 6 % a/a = 3 g

6 IBU Bramling Cross @ 6.5 % a/a = + 9 g

AT Let Off - 12 Minutes , ADD the Copper Finings ;

Then AT LET OFF ; STAND 15 Mins ,

RECIRCULATE IN COPPER 15 - 20 Minutes

THEN STAND 1/2 Hour

BEFORE COOLING A S A P to Pitching Heat

21.825 WORT LITRES @ + 60 Minutes IN COPPER @ 1.052.75

RACKING HOPS

10 g East Kent Goldings @ 6.5 % a/a

TO 20.400 Beer Litres Racked Down

YEAST

Pitch with 128 ml of a LIVE YEAST @ 14 c

21.400 Wort Litres IN F V 1 @ 1.052.75

ATTENUATION

Day	Hour	Heat	Gravity
1	P	14	1.052.75
2	M	16.5	1.050 *
	E	19	1.046.25
3	M	20	1.036
	E 5	21	1.027
	E 10	18.5	1.024.5
4	M	19	1.021
	E	18	1.016.75
5	M	16.5	1.014
	E	16	1.013.25
6	E 11	14.5	1.013
7	M / N	14	1.013 **

* = CLEAR To 2 Nd F V = 20.900 Wort Litres IN F V 2

** = RACK & FINE ON HOPS @ 1.013

STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c

CELLAR : 8 Weeks @ 8 c then 2 WEEKS @ 12 c ; Roll & Stillage .

STILLAGE : 1 WEEK @ 10 c , then FULLY VENT and allow 4 - 8 Hours BEFORE Q . C

Cheers All and Happy Brewing ,

Edd

AS WITH ALL OTHER BLOGPOSTS ;

NO PART OF THIS BLOG OR IT`S CONTENT

MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,

DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES

Monday, 4 May 2026

FREMLINS : PALE ALE & ENGLISH BEER 1911

How Do All ,

Here`s another tasty Parti Gyle receipt for you all to try out ,

It`s taken from the 1910 - 1911 Fremlin`s Brewing Book ; cared for as part of the larger

Fremlin`s archive by the nice and helpfull folks at The Kent History Centre in Maidstone ;

Cat Ref : 1910 - 1911 Brewing Book @ U 3555 / 2 / F / Box 2 / 1 / 1 / 35 .

This Recipie , Blog etc C Edd Mather 2026

This recipie for 57.450 Wort Litres EX Mash Tun @ 1.046.5

85 % Mash Efficiency Assumed

Fremlin Brothers

Pale Ale Brewery

Earl St

Maidstone

Kent

Pale Ale Brewery Drawing from ,
The Brewery History Society Webpage on Fremlin`s

PALE ALE & ENGLISH BEER

Friday 7 Th April 1911

Gyle No :332

Pale Ale

Original Gravity : 1.058.75 C . V Gravity : 1.017 Final Gravity : 1.008

I B U : 32 A B V : 6.9 %

ENGLISH BEER

Original Gravity : 1.048.75 Racking Gravity : 1.011.25 Final Gravity : 1.008

I B U : 30 A B V : 5.5 %

MALTS

Crisp Malt : 42 % Chevalier = 4.365 Kg

Warminster Malt : 41.75 % Plumage Archer = 4.340 Kg

16.25 % Pale Ale Malt @ 6.5 IBC = 1.685 Kg

MASHING

Use a Pale Ale Liquor

Thoroughly pre warm the mash tun with Liquor @ 90 c

- 10 Mins BEFORE mashing in

ENSURE the Liquor is 1.5 " ABOVE the plates / filter bed

1 St Mash Heat : 63 c @ 0 - + 30 Minutes = 21.30 Litres

2 Nd Mash Heat : 66 c @ + 30 - + 105 Minutes 4.370 Litres

3 Rd Mash Heat : 67.5 - 68 c @ + 105 - + 150 Minutes = 4.370 Litres

AT 150 Minutes , Slowly open the mash tun valve and return any Cloudy Wort ,

OVER THE MASH Until CONSISTENTLY BRIGHT & CLEAR

Then send to the Copper and begin TUN Wort Collection as below .

SPARGING & TUN WORT COLLECTION

At Clear Wort to the Copper + 8 - 10 Mins ;

74 - 71 c = 56.320 Litres Allowance

At a gravity of 1.004.75 STOP TAPS and ,

Collect TUN WORT @ 1.046.5 IN COPPER

ON 57.450 Wort Litres EX Tun @ 1.046.5

WORT COLLECTION

COLLECT as above = 57.450 W/Litres @ 1.046.5 ;

ADD 1 St Sugar Charge

= + 1.015.5 No 1 Invert = + 2.795 Kg ;

CONDENSE TO 1.063 ON 56.250 Wort Litres IN COPPER

COPPER & HOPS

A 2 1/4 Hour boil ON HOPS ;

1 St Hop Charge @ Let Off - 135 Minutes

TO 56.250 Wort Litres IN Copper @ 1.063

9 IBU East Kent Goldings @ 6.5 % a/a = 32 g

AT LET OFF - 105 Minutes

ON 52.930 Wort Litres IN COPPER @ 1.067

ENGLISH BEER COPPER

DIVERT 30.000 Wort Litres IN COPPER

@ 1.067 FOR English Beer Wort

ADD 27.430 LIQUOR LITRES

= 57.430 Wort Litres @ 1.035 IN E B Copper

ADD 2 Nd Sugar Charge @ + 1.002.25 No 2 Invert = + 0.405 Kg

57.430 Wort Litres @ 1.037.25 IN E B Copper

2 Nd Hop Charge @ Let Off 90 Minutes

TO 54.730 Wort Litres IN Copper @ 1.039

7 IBU East Kent Goldings @ 6.5 % a/a = 20 g

3 Rd Hop Charge @ Let Off - 60 Minutes

TO 50.520 Wort Litres IN Copper @ 1.042

7 IBU Goldings @ 6.0 % a/a = + 21 g

4 Th Hop Charge @ Let Off - 25 Minutes

TO 46.310 Wort Litres @ 1.045.5

7 IBU Goldings @ 6.0 % a/a = + 20 g

At Let Off - 12 Minutes , ADD the Copper Finings ;

At Let Off , STAND 1/4 Hour

RECIRCULATE WORT IN COPPER 15 - 20 Minutes

THEN STAND 3/4 Hour BEFORE COOLING A S A P

43.000 Wort Litres IN Copper @ + 60 Minutes @ 1.048.75

PALE ALE COPPER

AT LET OFF - 105 Minutes

22.330 Wort Litres IN PALE ALE COPPER @ 1.067

ADD 10.920 LIQUOR Litres = 33.250 Wort Litres @ 1.045

ADD 2 Nd Sugar Charge @ + 1.002.25

1.002.25 No 2 Invert = + 0.235 Kg

2 Nd Hop Charge @ Let Off 90 Minutes

TO 32.015 Wort Litres IN Copper @ 1.049

7 IBU East Kent Goldings @ 6.5 % a/a = 14 g

3 Rd Hop Charge @ Let Off - 60 Minutes

TO 30.055 Wort Litres IN Copper @ 1.052

7 IBU Goldings @ 6.0 % a/a = + 14 g

4 Th Hop Charge @ Let Off - 25 Minutes

TO 28.030 Wort Litres @ 1.055.5

9 IBU Goldings @ 6.0 % a/a = + 17 g

At Let Off - 12 Minutes , ADD the Copper Finings ;

At Let Off , STAND 1/4 Hour

RECIRCULATE WORT IN COPPER 15 - 20 Minutes

THEN STAND 3/4 Hour BEFORE COOLING A S A P

26.385 Wort Litres IN Copper @ + 60 Minutes @ 1.058.75

YEAST & PITCHING VOLUMES

PA Pitch with 130 ml of a LIVE YEAST @ 15 c

26.0 Wort Litres IN F V 1 @ 1.058.75

E . B Pitch With 160 ml of a LIVE YEAST @ 15 c

42.400 Wort Litres IN F V 1 @ 1.048.75

English Beer Attenuation

DAY	HOUR	HEAT	GRAVITY
1	P	15	1.048.75
2	M	16.5	1.046
	E	18.5	1.041
3	M	19.75	1.036.5
	E	19.5	1.027.5
4	M 6 - 8	20	1.022.25 *
	E 1	16.5	1.017
	8	16	1.013.5
5	M 8	14.75	1.012.75
	E 11	13.5	1.011.75
6	E 11	13.5	1.011.25
7	M / N	13.5	1.011.25 **

* = CLEAR TO 2 Nd F V = 41.600 Wort Litres IN F V 2

** = RACK TO DRAUGHT VESSELS =

2 X 20.400 Beer Litres RACKED DOWN on Hops

40.800 TOTAL Beer Litres Racked Down ( Est`d )

= ADD 6 g Goldings @ 6.0 % a/a TO EACH 20.400 Beer Litres

STAND : 1 Week @ 13 c / 2 - 3 Days @ 16 - 20 c

CELLAR : 6 WEEKS @ 8 - 10 c; ADD FININGS and Roll Well + 1 WEEK @ 12 c

STILLAGE : 1 WEEK @ 10 c = fully vent AND ALLOW 6 - 8 HOURS Before Q.C

Pale Ale Attenuation

Day	Hour	Heat	Gravity
1	P	15	1.058.75
2	M	16.25	1.055.75
	E	18	1.050.25
3	M	19.5	1.042.75
	E	20	1.036.75
4	M	19	1.030 *
	E	18	1.024
5	M	16.5	1.020
	E	16.5	1.017.75
6	M	14.75	1.017.5
	E 2	13.75	1.017.25
	E 11	13.5	1.017
7	M / N	11.5	1.017 ***

* = CLEAR TO 2 Nd F V = 25.400 Wort Litres IN F V 2

** = RACK TO MATURATION VESSEL( S ) =

25.000 Beer Litres RACKED DOWN on Hops

= ADD 16 g Goldings @ 6.0 % a/a TO 25.000 Beer Litres IN Maturation Vessel

STAND 1 WEEK @ 11 - 13 c ; VENT EXCESS C O 2 & Re Seal ;

CELLAR : 8 - 6 c UNTIL @ 1.012.75 ;

SEND TO Bottling Vessel + FININGS

= 24.50 BEER Litres IN Bottling Vessel

ALLOW C . V to 12 c and at 1.011.5 allow to 13 - 15 c

AT 1.011.25 , ALLOW to 14 - 16 c

FULLY VENT - 6 Hrs BEFORE BOTTLING DOWN

BOTTLING

BRIGHT & CLEAR @ 1.011 AT 14 - 16 c

STAND : 1 Week @ 13 - 15 c

Cellar 1 Month @ 12 c , THEN 3 - 4 Months @ 6 - 8 c

STAND 1 week @ 10 c then Q . C

( 72 - 48 Hours Minimum )

Cheers All and Happy Brewing 🍻

Edd

AS WITH ALL OTHER BLOGPOSTS ;

NO PART OF THIS BLOG OR IT`S CONTENT

MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,

DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES