BeerHistoryBloke

Saturday, 7 March 2026

MORGAN BROTHERS , NORWICH : A 1 1878

How Do All ,

In today`s beery information hit , It`s the turn of A 1 , As brewed @ The Old Brewery ,

King St , Norwich by the Morgan Brothers .

As with other posts about the beers of Morgan`s , the information on which the analysis is based

Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;

Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at

The London Archives , Northampton Rd , Clerkenwell , Cat Ref : LMA 4453 / D / 02 / 022

If any readers are able to assist my research by allowing in person ,

Or remote access to brewing records in private collections , please get in touch .

This recipie C Edd Mather 2026

This recipie for 18.50 WORT LITRES Ex Mash @ 1.043 TO COPPER

85 % Mash Efficiency Assumed

28.160 Wort Litres IN Copper @ 1.028.25 = Maximum Wort Volume

20.70 BEER LITRES to Conditioning Vessel ON HOPS @ 1.012

Morgan Brothers

The Old Brewery

King St

Norwich

Norfolk

Photo Of Margan`s Delivery Yard ;
From the Brewery History Society Webpage of Morgan`s

A . 1

Saturday 20 Th April 1878

Gyle No : 96

Original Gravity : 1.052.25 Bottling Gravity : 1.007 Final Gravity : 1.004

46 IBU A B V : 6.3 %

MALTS

U K Grist

Warminster Malt : 50 % Plumage Archer = 1.550 Kg

24.5 % Maris Otter = 0.760 Kg

Crisp Malt : 20 % Chevalier = 0.620 Kg

Australian Grist

Voyager Craft Malt : 25 % Veloria Schooner = 0.770 Kg

25 % do Vienna = 0.775 Kg

Barrett - Burston Malt : 44.5 % Border Pale @ 4.5 IBC = 1.375 Kg

Universal Grist

Crisp Malt : 20 % Chevalier = 0.620 Kg

50 % Pale Ale @ 4 - 7 IBC = 1.545 Kg

24.5 % Floor Malted Pale Ale = 0.760 Kg

UNIVERSAL MASH ADDITION

Simpson`s Malt : 5.5 % Imperial Malt = 0.185 Kg

MASHING

Use a Pale Ale / Hard Liquor ;

Thoroughly Pre Warm the mash tun with Liquor @ 95 c

- 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 7.430 Litres

2 Nd Mash Heat : 66.5 c @ + 30 - + 120 Minutes = 4.455 Litres

3 Rd Mash Heat : 67.5 c @ + 120 - + 150 Minutes = 4.10 Litres

At 150 Minutes , Slowly open the mash tun valve ;

Return over the mash ANY Cloudy / Turbid 1 St Runnings

UNTIL the Wort is Consistently Clear & Bright 5 Mins ,

THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION

SPARGING & MASH WORT COLLECTION

Sparge @ Clear Wort TO Copper + 8 Minutes

14.420 Litres LIQUOR Allowance @ 79 - 71 - 68 c

STOP TAPS & COLLECT MASH WORT @ 1.004.5

Add LIQUOR to the Copper @ Collection = 1.043 IN COPPER ON 18.50 Wort Litres

WORT COLLECTION

After Collecting 18.000 Wort Litres IN Copper EX Mash @ 1.043 ;

ADD 9.660 Litres of LIQUOR = 28.160 Wort Litres IN COPPER @ 1.028.25 ,

ADD SUGARS = 1.041.25 & CONDENSE ,

TO 1.042 ON 27.645 Wort Litres @ Let Off - 105 Mins .

SUGARS

1.013 No 2 Invert = + 1.150 Kg

COPPER & HOPS

A 1 3/4 Hour Boil ON Hops ,

1 St Hop Charge @ Let Off - 105 Minutes

27.465 Wort Litres @ 1.042

4 IBU OLD Goldings AT 4.0 % a/a ( AV ) = + 10 g

16 IBU Brewer`s Gold @ 6.5 % a/a = + 23 g

2 Nd Hop Charge @ Let Off - 75 Minutes

25.760 Wort Litres @ 1.045

14 IBU Goldings @ 6.0 % a/a = + 24 g

2 IBU East Kent Goldings @ 6.5 % a/a = + 5 g

3 Rd Hop Charge @ Let Off - 25 Minutes

23.245 Wort Litres @ 1.049.25

10 IBU East Kent Goldings @ 6.5 % a/a = + 16 g

At Let Off - 12 Minutes , ADD the Copper Finings

AT LET OFF , STAND 1/4 Hour ;

Then Recirculate Wort IN Copper 15 - 20 Mins

STAND 3/4 Hour then COOL A S A P to Pitching Heat .

1.052.25 ON 21.825 Wort Litres ( Estimated Yield ) @ Let Off + 60 Minutes

YEAST

Pitch with 110 ml of a LIVE YEAST @ 15 c

21.40 Wort Litres IN F V 1 @ 1.052.25

ATTENUATION

DAY	Hour	Heat	Gravity
1	P	15	1.052.25 *
2		16.75	1.042
3	M 11	20	1.030.5
	E 11	19.5	1.025 **
4	M 11	18.75	1.019.5
	E 11	16.75	1.017
5	M 6	16.5	1.014.25
	N	16	1.014
	E 11	13.5	1.012.75
6	E 11	13.5	1.012.25
7	E 11	13	1.012
8	M	13	1.012 ***

* = CLEAR to 2 Nd F V = 21.0 Wort Litres IN F V No 2

** = SKIM , Then + 4 Hours ROUSE & Cool 2 - 3 c

*** = Rack TO MATURATION VESSEL / C . V ON HOPS @ 1.012

ON 20.40 BEER Litres ( Approx )

Hold C . V @ 13 c ONE WEEK ; Cool to 10 c UNTIL @ 1.008.25 ;

SEND TO Bottling Vessel + FININGS and allow to 13 c ON ENTRY .

BOTTLING : Bright & CLEAR @ 1.007 @ 13 - 16 c .

STAND : 1 Week @ 13 - 15 c / 2 - 3 DAYS @ 16 - 20 c

CELLAR : 2 Months @ 10 c .

Q . C : Stand 72 - 48 Hours @ 10 - 12 c THEN Q . C

Cheers All and Happy Brewing 🍻 ,

Edd

Friday, 6 March 2026

TRENT VALLEY BREWERY Co Ltd : BITTER 1889

How Do All ,

Today`s draught of content is drawn from the collections of the helpfull and friendly

Tam in Stafford at Staffordshire Archives

From : Lichfield Brewery Co Ltd : Brewing & Attenuation Book 1889 - 1891 @ LD / 3 / 4

This recipie C Edd Mather 2026

This Recipie for 27.500 Wort Litres Ex Mash @ 1.035.5 , 85 % Mash Efficiency Assumed

20.50 - 20.40 BEER LITRES Racked Down ( Est`d Yd )

Trent Valley Brewery Co Ltd ,

Lichfield Brewery

St John St

Lichfield

Staffordshire

Trent Valley Brewery Photo ;
From The Brewery History Society Webpage on the Company

BITTER

Thursday 3 Rd October 1889

Gyle No :

Original Gravity : 1.056.25 Racking Gravity : 1.011.25 Final Gravity : 1.008

I B U : 54 A B V : 6.3 %

MALTS

Crisp Malt : 31.25 % Chevalier = 1.190 Kg

25.0 % Scottish Ale = 0.945 Kg

23.75 % Hana Vienna = 0.905 Kg

20.0 % Hana = 0.760 Kg

MASHING

Use a Hard / Burton on Trent Type Liquor ;

Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c

- 10 Minutes BEFORE Mashing In as below ;

ENSURE the LIQUOR IS 1.5 " ABOVE the Plates / Filter Bed

1 St Mash Heat : 64.5 c @ 0 + 30 Mins = 9.20 Litres

2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 3.20 Litres

At Taps ( 120 Mins ) , Slowly open the mash tun valve ;

RETURN any Cloudy / Turbid Wort Over the Mash

UNTIL CONSISTENTLY CLEAR & BRIGHT

Then send to the Copper and Start Wort Collection

SPARGING

AT Clear Wort to the Copper + 8 - 12 Minutes

Sparge 1 : 81 c = 8.0 Litres Allowance

Sparge 2 : 78 - 76 c = 7.10 Litres Allowance

Sparge 3 : 75 c = 7.80 Litres Allowance

AT 1.003.5 , STOP TAPS and Collect Wort IN COPPER as Below .

WORT COLLECTION

COLLECT 27.50 Wort Litres IN the COPPER @ 1.035.5 ;

ADD LIQUOR to that Gravity Value AS REQUIRED

Then , CONDENSE to 1.036.5

On 26.725 Wort Litres IN Copper @ LET OFF - 135 Mins

COPPER SUGARS

1.004.25 No 2 Invert = + 0.320 Kg

1.007 No 1 Invert = + 0.535 Kg

COPPER & HOPS

A 2 1/4 Hour Boil ON Hops ,

1 St Hop Charge @ Let Off - 135 Minutes

26.725 Wort Litres @ 1.036.5

11 IBU Tardif De Bourgogne @ 4.7 % a/a = + 21 g

2 Nd Hop Charge @ Let Off - 105 Minutes

24.160 Wort Litres @ 1.040

12 IBU Tardif De Bourgogne @ 4.7 % a/a = + 21 g

AT Let Off - 50 Minutes @ 1.046 ON 20.535 Wort Litres IN COPPER ,

ADD 3.690 LITRES OF LIQUOR = 24.225 Wort Litres @ 1.039

ADD THE COPPER SUGARS = 24.225 Wort Litres IN Copper @ 1.050.25 3 Rd Hop Charge @ Let Off - 40 Minutes

23.860 Wort Litres @ 1.051

15 IBU East Kent Goldings @ 6.5 % a/a = + 22 g

4 Th Hop Charge @ Let Off - 20 Minutes

22.690 Wort Litres @ 1.053.5

10 IBU Bramling Cross @ 6.5 % a/a = + 14 g

6 IBU Goldings @ 6.0 % a/a = + 10 g

At Let Off - 12 Minutes , ADD Copper Finings ,

STAND 1/4 Hour at Let Off ;

Recirculate Wort IN Copper 15 - 25 Minutes ,

STAND 1/2 Hour THEN , COOL A S A P to Pitching Heat .

21.520 Wort Litres IN Copper @ Let Off + 60 Mins AT 1.056.25

YEAST

Pitch with 118 ml of a LIVE BURTON on TRENT TYPE @ 15c

21.20 Wort Litres IN F V 1 @ 1.056.25

ATTENUATION

DAY	Hour	Heat	Gravity
1	P	15	1.056.25
2	M	16.5	1.053.5
	E	18.5	1.050
3	M	19.5	1.044
		21	1.039
	E 11	20	1.032
4	M 3	19.25	1.029 *
	8	18	1.027 **
	E	16.5	1.022
5	M 11	16.5	1.017
	E	16	1.014
		14	1.012.75
6	M	13.5	1.011.75
	E	13.5	1.011.5
	11	13	1.011.25
7	M / N	13	1.011.25 ***

* = SKIM

** = Clear to 2 Nd F V = 20.90 - 20.80 Wort Litres IN F V 2

*** = Rack TO DRAUGHT container = 20.50 - 20.40 BEER Litres Racked Down

STAND : 1 WEEK @ 11 - 13 c / 3 Days @ 16 - 19 c

CELLAR : 8 Weeks @ 10 c THEN ADD FININGS and Roll Well & stillage .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours BEFORE Q . C