How Do All ,
Here`s a tasty Parti Gyle from Victorian Norwich for you all to try out .
It`s drawn from the Pupil Brewer`s Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part if the larger Whitbread Archive by the ever friendly and helpfull team down in
Clerkenwell at The London Archives on Northampton Rd .
Cat Ref : The Brewing Book of Henry Edmund Field 1878 - 1881 @ LMA 4453 / D / 02 / 022
This recipie & Blog C Edd Mather 2026
This recipie for 78.0 Wort Litres Ex Tun @ 1.031 ; 85 % Mash Efficiency Assumed
75.480 WORT LITRES IN COPPER @ 1.032
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
 |
| Photo Of Margan`s Delivery Yard ; From the Brewery History Society Webpage of Morgan`s |
X X D & X D ; X L
Saturday 12 Th October 1878
Gyle No : 245
XX D :Original Gravity : 1.052.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 26 A B V : 5.8 %
X D : Original Gravity : 1.048.75 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 26 A B V : 5.3 %
X L : Original Gravity : 1.044.5 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 28 A B V : 4.75 %
MALTS
Crisp Malt : 50 % Chevalier = 4.705 Kg
Warminster Malt : 37.5 % Plumage Archer = 3.530 Kg
Simpson`s Malt : 12.5 % Imperial Malt = 1.270 Kg
MASHING
Use a Soft / Mild 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 Paltes / Filter Bed
1 St Mash Heat : 63.5 c at 0 - + 60 Mins = 20.50 Litres
2 St Mash Heat : 66.5 c at + 60 - + 90 Mins = 13.80 Litres
3 Rd Mash Heat : 68 c at + 90 - + 150 Mins = 13.10 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any cloudy wort OVER the mash
UNTIL CLEAR & BRIGHT ,
Only then send to the Copper and begin Wort Collection
SPARGING
Sparge at Clear Wort to the Copper + 8 - 10 Minutes
80 - 68 - 65 c = 33.500 Litres Allowance
At 1.003 , STOP TAPS / Close Off Mash Tun Valve ,
Then Collect Tun Wort as Below
WORT COLLECTION
After Stopping Taps @ 1.003 , ADD LIQUOR TO 1.031 ;
Then CONDENSE
TO 1.032 ON 75.480 Wort Litres IN COPPER @ Let Off - X Minutes
DEDUCT 24.000 Wort Litres FOR X L COPPER WORT
XX & X D COPPER SUGARS
60.015 Wort Litres + 1.004 = ADD 0.630 Kg Demerara CANE Sugar
XX D 2 Nd Sugars Charge
26.250 Wort Litres + 1.009.5 No 3 Invert = + 0.785 Kg
X D 2 Nd Sugars Charge
26.175 Wort Litres + 1.008.5 No 3 Invert = + 0.700 Kg
XX & X D
COPPER & HOPS
58.480 WORT LITRES @ 1.032 REMAINING IN COPPER FROM INITIAL WORT COLLECTION ,
ADD 9.535 Litres of LIQUOR = 1.027
60.015 Wort Litres @ 1.027 = ADD 1 St Copper Sugar Charge = 1.031
CONDENSE TO 1.032
ON 58.080 Wort Litres @ Let Off - 130 Mins
A 2 Hr 10 Min boil ON HOPS
1 St Hop Charge : Let Off - 130 Minutes
58.080 Wort Litres In Copper @ 1.032
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 31 g
2 Nd Hop Charge : Let Off - 100 Minutes
52.635 Wort Litres In Copper @ 1.035
10 IBU Goldings @ 6.0 % a/a = 28 g
4 IBU Bramling Cross @ 6.5 % a/a = 12 g
AT LET OFF - 78 Minutes @ 1.036.75 ON 50.005 Wort Litres IN COPPER
DEDUCT 25.500 Wort Litres @ 1.036.75 for XX D Copper
XX D
25.0 Wort Litres @ 1.036.75 IN XX D Copper,
ADD 1.250 Litres of LIQUOR = 26.250 Wort Litres @ 1.035 IN COPPER 2
ADD 2 Nd Sugar Charge = 1.044.5
3 Rd Hop Charge @ Let Off - 60 Minutes
25.215 Wort Litres @ 1.046.25
3 IBU Saazer @ 3.5 % a/a = + 9 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = + 9 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE IN COPPER 15 - 20 Minutes
STAND 1/2 Hour ;
Then COOL A S A P to Pitching Heat ,
21.670 Wort Litres @ + 60 Minutes
AT 1.052.75
X D
23.50 Wort Litres @ 1.036.25 in Copper 3 ADD 2.675 Litres of LIQUOR = 26.175 Wort Litres @ 1.033 IN COPPER
ADD 2 Nd Sugar Charge = 1.044.5
3 Rd Hop Charge @ Let Off - 60 Minutes
25.70 Wort Litres @ 1.042.25
3 IBU Saazer @ 3.5 % a/a = + 9 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = + 9 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
At Let Off , STAND 1/4 Hour
RECIRCULATE IN COPPER 15 - 20 Minutes
STAND 1/2 Hour ;
Then COOL A S A P to Pitching Heat ,
21.765 Wort Litres @ + 60 Minutes
AT 1.048.75
X L COPPER
23.500 WORT LITRES @ 1.032 IN X L COPPER
1 St Hop Charge @ Let Off - 105 Minutes
22.763 Wort Litres @ 1.033
6 IBU Hallertau Tradition @ 3.5 % a/a = + 14 g
2 Nd Hop Charge @ Let Off - 60 Minutes
19.315 Wort Litres @ 1.038
10 IBU Goldings @ 6.0 % a/a = 12 g
4 IBU Bramling Cross @ 6.5 % a/a = 6 g
3 Rd Hop Charge @ Let Off - 30 Minutes
17.790 Wort Litres @ 1.041
4 IBU Saazer @ 3.5 % a/a = + 8 g
4 IBU Hallertau Tradition @ 3.5 % a/a = + 9 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
AT LET OFF - 5 Minutes
AT 1.044 ON 16.485 WORT LITRES IN COPPER
ADD 5.835 Litres of LIQUOR =
1.032.5 Copper Gravity ON 22.320 Wort Litres IN COPPER
ADD X L SUGARS = 1.044
No 3 Invert @ 1.007.75 = + 0.545 Kg
Demerara CANE Sugar @ 1.003.5 = + 0.205 Kg
21.935 WORT LITRES X L @ 1.044.5 @ Let Off + 60 Minutes
PROJECTED YIELDS IN F V No 1
X X D @ 1.052.75 = 21.300 Wort Litres
X D @ 1.048.75 = 21.400 Wort Litres
X L @ 1.044.5 = 21.300 Wort Litres
YEAST
Pitch with 90 ml of a LIVE YEAST @ 16 c
TO X X D & X L WORT LENGTHS IN F V `S
120 ml TO X D WORT LENGTH IN F V 1
XX D Attenuation : 21.300 Wort Litres IN F V 1
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16 |
1.052.75 |
|
2 |
N |
16.5 |
1.038 |
|
|
E 10 |
18.5 |
1.034 |
|
3 |
M 6 |
18.5 |
1.028
* |
|
|
E 6 |
19.5 |
1.022.5 |
|
|
11 |
18 |
1.019 |
|
4 |
M 8 |
16.5 |
1.015 |
|
|
E 6 |
14.5 |
1.013 |
|
5 |
M 11 |
13.5 |
1.011.75 |
|
|
E 11 |
13.5 |
1.011.25 |
|
6 |
M
/ N |
13.5 |
1.011 ** |
* = CLEAR to 2 Nd F V = 20.90 Wort Litres
** = RACK TO DRAUGHT = 20.400 BEER Litres Racked Down ( Est`d )
X D Attenuation 21.400 Wort Litres IN F V 1
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16.5 |
1.048.75 |
|
2 |
E 9 |
19.5 |
1.036
* |
|
3 |
M 6 |
19.5 |
1.030 |
|
|
E 6 |
19 |
1.021 |
|
|
11 |
16.5 |
1.018 |
|
4 |
M 8 |
16 |
1.014.75 |
|
|
E 11 |
13.5 |
1.012.5 |
|
5 |
E 11 |
13.5 |
1.011.25 |
|
6 |
M
/ N |
13.5 |
1.011 ** |
* = CLEAR to 2 Nd F V = 21.00 Wort Litres
** = RACK TO DRAUGHT = 20.400 BEER Litres Racked Down ( Est`d )
X L Attenuation 21.600 Wort Litres IN F V 1
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16 |
1.044.5 |
|
2 |
E 10 |
19 |
1.034 |
|
3 |
M 6 |
18.5 |
1.030.5
* |
|
|
10 |
18.5 |
1.026 |
|
|
E 8 |
19 |
1.021 |
|
4 |
M 6 |
18.5 |
1.016 |
|
|
E 11 |
14.5 |
1.012 |
|
5 |
E
8 |
13.5 |
1.011.25 |
|
6 |
M
/ N |
13.5 |
1.011 ** |
* = CLEAR to 2 Nd F V = 21.200 Wort Litres
** = RACK TO DRAUGHT = 20.400 BEER Litres Racked Down ( Est`d )
RACKING PROCEEDURE ON ALL QUALITIES
STAND : 1 Week @ 10 - 13 c
CELLAR : 4 WEEKS @ 6 c + 72 Hours @ 10 c
ADD FININGS then Roll & STAND 1 week @ 12 c
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours - Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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