BeerHistoryBloke

Wednesday, 27 May 2026

WARWICKS & RICHARDSONS Ltd : X X X ALE 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, ` Premium ` Mild beer receipt .

As a few blog readers will know, I`m looking for access to old brewing records ;

Which 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 24.0 Wort Litres To Copper Ex MASH @ 1.042.5 ;

85 % Mash Efficiency Assumed

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

X X X ALE

Thursday 17 Th March 1910

Gyle Nos : 542 , 543 , 544

Original Gravity : 1.055.5 Racking Gravity : 1.015 Final Gravity : 1.012

I B U : 28 A B V : 5.6 %

MALTS & ADJUNCTS

Plumage Archer	27.25 %	1.080 Kg
Pale Ale @ 6 – 9 IBC	52 %	2.060 Kg
French & Jupps : Medium Crystal	2.5 %	0.115 Kg

FLAKED MAIZE	18.25 %	0.715 Kg

++ OAT HULLS ++	++ 10 % ++	0.400 Kg

MASHING

Use an Mild 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 : 65 c @ 0 - + 120 Mins = 11.30 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

1 St Sparge @ 73 c = 11.0 Liquor Litres

2 Nd Sparge @ 83 c = 13.20 Liquor Litres

At a gravity of 1.004.25 ; STOP TAPS and Collect Wort IN COPPER

WORT COLLECTION

COLLECTION Ex Mash Tun

1.042.5 ON 24.0 Wort Litres ;

CONDENSE TO 1.043.5 IN COPPER

23.435 Wort Litres @ Let Off - 90 Minutes .

SUGARS

1.008 No 3 Invert = 0.635 Kg

TO 25.165 Wort Litres @ 1.040.25

COPPER & HOPS

A 1 1/2 Hour Boil ON HOPS ;

1 St Hop Charge @ Let Off - 90 Minutes

23.435 Wt / Litres @ 1.043.5

16 IBU Cluster @ 6.5 % a/a = + 21 g

AT Let Off - 60 Minutes @ 1.047

ON 21.550 Wort Litres IN COPPER ;

ADD 3.615 Litres of LIQUOR

25.165 Wort Litres IN Copper @ 1.040.25

ADD 1.008 No 3 Invert =- 1.048.25

2 Nd Hop Charge @ Let Off - 30 Minutes

23.210 Wort Litres AT 1.052

12 IBU Goldings @ 6 % a/a = 18 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

21.645 WORT LITRES @ Let Off + 60 Minutes IN COPPER @ 1.055.5

RACKING HOPS

4 g Goldings @ 6 % a/a

TO 20.400 Beer Litres Racked Down

YEAST

Pitch with 116 ml of a LIVE YEAST @ 14 c

21.20 Wort Litres IN F V 1 @ 1.055.5

ATTENUATION

Day	Hour	Heat	Gravity
1	P	14	1.055.5
2	E 5	17.5	1.044.75
3	M 6	20	1.036.5
	E 5	21	1.028.75 *
4	M 6	21	1.023.75
	E	21	1.020 **
5	E 5	20	1.017.75
6	E 1	16	1.016.25
	11	15.5	1.015.25
7	E 11	13.5	1.015
8	M / N	13.5	1.015 ***

* & ** = SKIM

*** = RACK & FINE ON HOPS @ 1.015

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

CELLAR : 3 - 4 Weeks @ 8 c then 1 WEEK @ 10 - 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, 25 May 2026

GEDDES, SUTHERLAND & Co , ELGIN : 63 /- ALE 1847

How Do All ,

Here`s a beautifull receipt from the Highlands for you all to try out

The 1847 brewing book contains the production records for Geddes, Sutherland & Co from 1847 , together with scattered brewings from the 1830`s as well as notes on non brewing related subjects .

However, sandwiched between the Elgin Brewery records towards the rear of the volume are,

a few pages simply headed " Brewings copied from Whitson , Leith " ,

Sadly the 1847 Brewing Book from the West Brewery , Elgin is the only known survivor ,

From a brewery in Elgin ; The other being that of A & J Young on the banks of the River Lossie,

Roughly in a line from the position of the Dam / Weir to the apse of the Cathedral;

( The brewery was demolished in 1912 to improve the views of the Cathedral & grounds ) .

As with my other posts ; about the beers of Robert Whiston & Co , the Brewing Book is held

As part of the internationally important Scottish Brewing Archive by the good folks in Glasgow

At The University of Glasgow Special Collections & Archives on Thurso St , Cat Ref : EWB

If any readers have records from Scottish breweries in their own collections and ,

Are able to allow access / send photos , Please get in touch , I`d love to hear from you.

This recipie C Edd Mather 2026

THIS RECIPIE FOR 35.00 Wort Litres @ 1.048.5 Ex Mash ,

85 % Mash Efficiency Assumed

20.400 Beer Litres Racked Down ( Approx Y`d )

Geddes, Sutherland & Co

The West Brewery

Elgin

Morayshire

Scotland

A & J Young`s Elgin Brewery ; Post 1894,
Photo from : https://scottishbrewingheritage.org

63 / - ALE

Wednesday 13 Th January 1847

Gyle No : 8

Original Gravity : 1.072 Racking Gravity : 1.029.5 Final Gravity : 1.026

I B U : 20 A B V : 6.1 %

MALT

55 % Chevalier = 3.635 Kg

45 % Hana Vienna = 2.970 Kg

MASHING

Thoroughly Pre Warm the mash tun with Liquor @ 95 c

ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 65 c = 14.730 Litres @ 0 - + 20 Minutes

2 Nd Mash Heat : 68 c = 14.730 Litres @ + 20 - + 120 Minutes

At 120 Minutes , Slowly open the mash tun valve and return Cloudy Wort

OVER THE MASH , Until Consistently Clear & Bright , Then send to the Copper .

SPARGING & WORT COLLECTION

Sparge @ Clear Wort to the Copper + 8 - 10 Minutes ;

86 c = 24.0 Litres Allowance .

At 1.005 , STOP TAPS and Collect 35.0 Wort Litres IN COPPER @ 1.048.5 ;

CONDENSE TO 1.050

On 33.915 Wort Litres IN Copper @ Let Off - 210 Minutes

COPPER & HOPS

A 3 1/2 Hour Boil

ON Hops

1 St Hop Charge @ Let Off - 210 Minutes

33.915 Wort Litres @ 1.050

2 IBU Brewer`s Gold @ 6.5 % a/a = + 5 g

2 IBU Goldings @ 6.0 % a/a = + 6 g

4 IBU Hallertau Tradition @ 3.5 % a/a = + 15 g

2 Nd Hop Charge @ Let Off - 90 Minutes

25.775 Wort Litres @ 1.062

2 IBU Brewer`s Gold @ 6.5 % a/a = + 5 g

2 IBU Goldings @ 6.0 % a/a = + 6 g

4 IBU Hallertau Tradition @ 3.5 % a/a = + 13 g

3 Rd Hop Charge @ Let Off - 30 Minutes

23.280 Wort Litres @ 1.068

1 IBU Brewer`s Gold @ 6.5 % a/a = + 3 g

1 IBU Goldings @ 6.0 % a/a = + 4 g

2 IBU Hallertau Tradition @ 3.5 % a/a = + 7 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

21.910 Wort Litres IN Copper @ Let Off + 60 Minutes AT 1.072

YEAST

Pitch with 110 ml of a LIVE YEAST @ 15 c

21.50 Wort Litres IN F V 1 @ 1.072

ATTENUATION

Day	Hour	Heat	Gravity
1	P	16.5	1.072
2	M	15.5	1.067.5
	E	15.5	1.063
3	M	16	1.060
	E	15.5	1.056
4	M	15.5	1.052.5
	E	15.5	1.048
5	M	17.5	1.048
	E	17.5	1.043
6	E	17	1.039.25 *
7	E	16.5	1.035
8	E	16.25	1.031.25
9	E	15.25	1.030
10	E	14.25	1.029.5
11	E	13.5	1.029.75
12	E	13	1.029.5
13	E	13	1.029.5 **

* = CLEAR TO 2 Nd F V @ 1.039.25 = 21.0 Wort Litres IN F V 2

** = Rack & Fine TO DRAUGHT Vessels : 20.400 BEER Litres Racked Down

STAND : 5 DAYS @ 13 c

CELLAR : 3 - 5 Months ( Min @ 3 Mths )

@ 8 c; ADD FININGS, STAND 2 WEEKS @ 10 - 12 c ;

then ROLL & STILLAGE .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours until 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 ;

OR ANY OTHER COMPUTER SOFTWARE & PROGRAMMES