How Do All ,
Thanks to the helpfull team at Nottinghamshire Archives , where the 1910 Brewing Book from W & R is deposited @ DD / NM / 8 / 4 / 1 , I`m happy to be able to bring you this tasty little beer from Newark On Trent ; allthough it`s a meagre 3.1 % ABV as calculated , this sort of beer would have been brewed to be consumed quickly , I`d estimate within 2 - 3 weeks at most from the brewing date ; An ideal Light bodied beer to have with a snackette such as a Ploughman`s Lunch etc .
Warwicks & Richardsons Ltd
The Brewery
Northgate
Newark On Trent
Nottinghamshire
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H . a
Brew Nos : 563 , 564 , 565 , 566
Wednesday 23 Rd March 1910
I B U : 18 A B V : 3.1 %
Original Gravity : 1.036.75 Racking Gravity : 1.012.75 Final Gravity : 1.010
RECIPE FOR 31 . 0 WORT LITRES @ 1.027 TO COPPER
75 % Mash Efficiency
MALTS & ADJUNCTS
37 % Mild Ale Malt = 1.375 Kg
36 % Pale Ale @ 6 - 9 ebc = 1.320 Kg
2.75 % MED Crystal Malt = 0.115 Kg
24.25 % Flaked Maize = 0.880 Kg
MASHING : Pre Warm the Mash Tun to 90 c - 10 Minutes before mashing in as below ; Ensure the Liquor In Tun is at least 1.5 " ABOVE the filter bed / plates before mashing in, As you are mashing , take up to 20 - 25 Minutes to attain the MASH HEAT .
MASH HEAT : 66 c AT 0 - + 90 Minutes = 9.910 Litres
At TAPS ( 90 M) slowly open the tap and return cloudy runnings over the mash , then ONCE CONSISTENTLY CLEAR , begin to Incrementally increase the flow after the first 10 minutes of running to the copper , THEN START SPARGING ;
Clear Wort + 10 Mins @ 74 - 71 - 69 c = 34 . 800 Litres OF LIQUOR , then at a gravity of 1.003 STOP TAPS and COLLECT WORT in copper ; ADD LIQUOR to bring the gravity in copper to 1.026.75 ; then CONDENSE to 1.027 with 31 . 0 Wort Litres in the copper , THEN START THE BOIL CLOCK .
SUGARS
No 3 Invert @ 1.006 / 16.44% = 0 . 120 Kg
Boil 6 . 750 Litres of Brewing Liquor for 15 Minutes , then / Once AT 6.400 Litres
ADD the No 3 Invert and SIMMER to 6 . 200 Litres, then ADD TO COPPER as below .
COPPER
A 1 3/4 Hour Boil ON HOPS , 1 St Charge at Let Off - 105 @ 1.027 .
At Let Off - 50 - 45 Gravity @ 1.032.5 ; then ADD (Brewing Liquor and Sugars)
Thus a CONSTANT gravity ON 30.310 L of WORT ; Condense to Let Off - 30 / 1.033 then ADD the 2 Nd Hop Charge to the copper . AT let off - 12 Minutes , ADD copper finings and at Let Off - 2 Minutes ,
ADD COOLED AND CLEAR BLACK MALT BROTH to colour to the wort to,
desired levels as did the brewery when this beer was produced in 1910 .
Annoyingly , no quantative value measurement system is indicated or given where the colour is recorded in the brewing book ; thus I`d suggest somewhere around 28 - 30 EBC would , be acceptable for a beer of this class .
HOPS
First Charge : 31.0 WORT LITRES @ 1.027 Fuggles @ 4 % a/a = 8 g 4 IBU
Aramis @ 6 % a/a = 7 g 5 IBU
Second Charge : 30 . 845 Wort Litres @ 1.033
Fuggles @ 4 % a/a = 9 g 4 IBU
Aramis @ 6 % a/a = 9 g 6 IBU
RACKING HOPS
To 25 . 5 Litres in DRAUGHT CONTAINER : 4.5 g Brewer`s Gold
YEAST
Pitch 64 g Live Yeast @ 15.5 c Suggested Strain : Edinburgh Type
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 15.5 1.036.75
2 E8 17.5 1.030.5
3 M 19 1.025
E 19.75 1.021
4 M 20 1.018.5
5 E5 21 1.015.5 COOL
6 M 18 1.015
E 17 1.014.5
7 M 16 1.013.25
E 14 1.013
8 M 14 1.012.75 Rack ON HOPS to Draught Container .
STAND 2 Days at 16 - 18 c then CELLAR @ 10 c for 1 WEEK then ADD FININGS and ROLL WELL , STILLAGE @ 10 c ONE WEEK , VENT @ S + 7 Days and allow between 12 and 24 Hours for the beer to clear and condition before Q C
BLACK MALT BROTH
Take Eg ( X ) Litres of Brewing Liquor and Boil for 15 Minutes ,
Then PER 0 . 500 L of LIQUOR ADD 0 . 050 g Black Malt and SIMMER 5 Minutes ,
ADD FURTHER ADVANCES in 0 . 005 Kg Increments until the desired colour is reached , THEN LET OFF SIMMER / HEAT , Stand and the COOL AS RAPIDLY AS POSSIBLE to 10 - 12 c then ; once settled @ 12 c , Bottle or , put into a container , then in the fridge .
Cheers All and Happy Brewing ,
Edd
Lancashire
November 2021
