ALMOND`S BITTER 1968

 How Do All ,

                       Here`s a recipe for a beer formerly brewed at the Standish brewery of 

J B Almond & Co , this version being brewed at Burtonwood Brewery near Warrington , Shortly after they took over Almond`s in August 1968 .

This recipe is from Brewing Production records in my personal collection 

This recipe C Edd Mather 2021 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER

   RECIPE FOR 22 . 500 Wort Litres from Mash Tun @ 1.035 75 % Mash Efficiency

                               Max Wort Vol in Copper @ 29 . 135 Wort Litres 

                  Volume to F V @ 1.035 = 26 . 405 Litres , 25 . 500 L BEER To Container  

J B Almond & Co Ltd

The Brewery

School Lane 

Standish 

Nr Wigan 

Lancashire 

Label photo from The Brewery History Society Website 

                             BITTER    

                                    Thursday 24 Th October 1968 

                                                 Gyle No : 653

           Original Gravity: 1.035 Racking Gravity: 1.008.5 Final Gravity: 1.006

                                         I B U : 32      A B V : 4 . 5 % 

MALT & ADJUNCTS 

Warminster Maris Otter P . A       @  49 %  = 1 . 700 Kg

Simpson`s Best Pale Ale               @  46 % =  1 . 580 Kg

French & Jupps Light Crystal       @    2 % =  0 . 075 Kg

FLAKED MAIZE                         @     3 % = 0 . 105 Kg

MASHING : 

Use a Pale Ale type Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as Below ;

1  St  Mash Heat  : 65 c  @      0 - +    30  Mins = 9 . 290 L

2 Nd Mash Heat  :  66 c @ + 30 - +    90  Mins = 2 . 80 L

3 Rd Mash Heat  :  69 c  @ + 90 - + 120  Mins = 2 . 80 L

At + 120  Minutes / TAPS , Clear Worts by return 

OVER THE MASH UNTIL CLEAR & BRIGHT  , Then Cast to the Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes between 69 c and 71 c = 13 . 40 L

AT a Gravity of 1.003.5 STOP TAPS and Collect Wort in Copper ;

ADD LIQUOR to 1.034.75 then CONDENSE TO 22.500 Wort Litres @ 1.035 .

SUGARS 

No 2 Invert   @ 1.005.25 = 0 . 480 Kg to 29.135 Wort Litres in C @ 1.026.75 

MALT EXTRACT @  1.001 =  0 . 030 Kg To MASH LIQUOR / 1 St Mash Heat 

PRIMINGS :  TO 25 . 500 Beer Litres to Container 

                        @ No 1 Invert  @  1.003.5  = 0 . 280 Kg 

COPPER :

A 1 . 5 Hour BOIL ON HOPS ; 1 St Hop Charge @ 1.035 22 . 500 Wort Litres 

Then at Let Off - 70 @ 1.038 on 20 . 570 Wort Litres  ADD 2 Nd Hop Charge 

AT Let Off - 35 , The gravity should be at a Projected 1.040 on 19.485 Wort Litres 

In Copper , ADD LIQUOR = 9 . 650 Litres to reduce the gravity to 1.026.75 then

ADD SUGARS and  At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge to the Copper 

ON 29 . 135 Wort Litres . AT Let Off - 12 Minutes , ADD COPPER FININGS then at 

Let Off , STAND 1/2 Hour then COOL A S A P To Pitching Heat .

HOPS 

1  St  Hop Charge : Aramis    @ 7 % a/a 12 IBU = 12 g

2 Nd  Hop Charge : Aramis   @ 7 % a/a 12 IBU = 10 g

3 Rd  Hop Charge : Goldings @ 6 % a/a  6 IBU =    8     g

         Hallertau Heresbrucker  @ 3 % a/a  1 IBU =    4      g

                                    Saazer  @ 3 % a/a  1 IBU =    3 . 5 g   

RACKING HOPS : TO 25 . 500  Beer Litres in Container 

Goldings                        2 . 5 g

Hallertau Heresbrucker 1 . 5 g

Saazer                            1 . 5 g

YEAST : 70 g Live Barm , Northern UK Type @ 14 c 

                       ATTENUATION

DAY    Hour    Heat    Gravity                  REMARKS 

    1         P         14       1.035

    2         M       16        1.033

               E        16        1.030

               E        18        1.027

    3         M       18        1.024

               E        19        1.018

    4         M       19        1.012     Drop TO SETTLING VESSEL / 2 Nd F V & COOL

               E        14        1.008

    5         M       13        1.006.5  Drop To DRAUGHT CONTAINER 

   BEER VOLUME @ 25 . 500 L  + Primings  and Racking Hops then stand 

AT 16 - 18 c For 2 Days ; Then release EXCESS CO 2 AND ADD FININGS ,

 Roll Well  THEN CELLAR @ 10 c FOR 2 Weeks .

STILLAGE : 1 Week @ 10 c Then VENT and allow 24 - 36 Hours for the 

                      Beer to clear & condition before a spot of Q . C .

Cheers All and Happy Brewing 

Edd 

       

WARWICKS & RICHARDSONS X X X B 1910

How Do All , 

 Here`s a nice and simple mash X X X B for you all to try out ; A  singular entry in the 

1910 Brewing Book at Nottinghamshire Archives Cat No :  DD/NM/8/4/1 

It was brewed in common with many other W & R  Bitter Beer brews as a Parti Gyle , 

IE : More than One Wort Length / Beer Yielded from ONE MASHING ;

From a single mash tun or , from multiple mash tuns containing the grist setup for that particular Parti Gyled set of beers .

A Merry Christmas to you all 🍻

Edd

This recipe C Edd Mather 2021

        

     RECIPE For  29 . 500 Wort Litres to Copper @ 1.038.5 , 75 % Mash Efficiency

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Picture of the brewery from The Brewery History Society website 

                             X X X B 

                                         Thursday 31 St March 1910

                                                   Gyle No :  597 

       Original Gravity : 1.050 Racking Gravity : 1.015 Final Gravity : 1.012 

                                           I B U : 34   A B V : 4 . 9 %

MALT  &  ADJUNCTS 

Crisp Malt 

                  Plumage Archer Pale Ale Malt 73     %  = 3 . 660 Kg

                  Hana Vienna Malt                    13.5 %  = 0 . 675 Kg

                  

                   FLAKED MAIZE                    13.5 %  = 0 . 665 Kg

MASHING

Use a Pale Ale brewing liquor , and Thoroughly Pre Warm the mash tun to 90 c 

- 10 Minutes before mashing in as below ; Ensure the liquor is 1.5 " ABOVE the plates or Filter Bed , then Mash In , ALLOW 20 - 25 Minutes to attain Mash Heat .

MASH HEAT : 67 c = 38 . 0 Litres liquor A 1.5 Hour / 90 Minute Mash @ 67 c 

At Taps , Clear Worts by return over the mash  then once clear and bright on a CONSISTENT BASIS ; Send to the Copper .

SPARGING  & COLLECTION 

Sparge at Clear Worts to Copper + 10 Minutes = 36 Litres @ 74c - 71c - 69 c - 66c 

Once the Gravity of the Mash Tun drawings / Wort has reached 1.004 , STOP TAPS 

And Collect Worts in Copper ; ADD LIQUOR TO 1.038.25 then Condense to ,

29 . 500 WORT LITRES IN COPPER @ 1.038.5      

COPPER SUGARS : 

   No 2 Invert  @ 1.007  to 29.545 wort litres @ 1.038 = 0 . 650 Kg

COPPER

A 1  1/2 Hour Boil ON HOPS ; 1 St Charge to 29.5 Wort Litres @ 1.038.5 , then at 

Let Off - 70 @ 1.041 , add the 2 Nd Hop Charge to 27 . 585 Wort Litres .

After a further 35 Minutes boiling , the gravity should be at 1.044 on 25.230 Wort Litres

ADD 4 . 315 Litres of LIQUOR to the copper to reduce the gravity to 1.038 , 

then ADD the No 2 Invert at Let Off - 35 and at Let Off - 30 ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD COPPER FININGS and at Let Off , STAND 1/2 Hour then COOL TO PITCHING HEAT A S A P 

Volume to Fermenting Vessel at 1.050 = 26 . 260 Litres 

HOPS 

1  St  Charge : Cluster @ 6 %      6 IBU = 9g ,  

                       Fuggles @ 5 %    12 IBU = 20 g

2 Nd Charge : Goldings @6 %     6 IBU =  6g

       Hallertau Tradition @ 3 %    6 IBU = 17g

3 Rd Charge : Goldings @ 6 %    3 IBU =  5g

       Hallertau Tradition @ 3 %    3 IBU = 10g

RACKING HOPS : For 25 . 5 Litres of Beer in Draught Container 

Hallertau Tradition 6g  , Goldings 4g 

YEAST : 118 g Live Barm @ 15 c 

                      ATTENUATION

DAY     Hour     Heat    Gravity                     REMARKS 

   1           P          15       1.050

   2           E          18       1.043

   3           M         19       1.034

                E          20       1.023

   4           M         21       1.020

                E          19       1.018

   5           M         16       1.017

                E          15       1.016

   6           M         15       1.014.5

   ADD PRIMINGS TO THE Fermenting Vessel @ 1.013.5  : 

                       No 3 Invert = 0 . 125 Kg

                      Candy Cane = 0 . 105 Kg 

  7           M          15      1.015.25

               N           15      1.015      

Rack ON HOPS to DRAUGHT CONTAINER 

Stand @ 15 - 18 c for 2 Days , then CELLAR for 3 - 4 WEEKS @ 10c .

STILLAGE : 

1 Week @ 10 c then fully vent and allow the beer to CLEAR AND CONDITION 

FOR 24 HOURS ; then pour a glass and enjoy the Q C !! 

Cheers All and Happy Brewing ,

Edd

WARWICKS & RICHARDSONS : X ALE 1910

 How Do All ,

Here`s a nice and simple X Ale from the 1910 Warwicks & Richardsons Brewing Book that`s deposited at Nottinghamshire Archives @ DD/NM/ 8/4/1 .

Cheers All and Happy Brewing ,

Edd , 

Lancashire 2021 

This recipe C Edd Mather 2021

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Illustration of the brewery from The Brewery History Society Website 

                                  X  ALE 

                                             Wednesday 16 Th March 1910 

                                             Brew Nos : 538, 539, 540, 541 

              Original Gravity: 1.044 Racking Gravity: 1.013 Final Gravity: 1.010 

                                             I B U : 20       A  B  V : 4 . 3 %

        RECIPE for 31.750 Wort Litres to Copper @ 1.032.5 ; 75 % Mash Efficiency 

MALTS & ADJUNCTS 

Warminster Mild Ale Malt :                   41     % = 1 . 870 Kg

Crafty Maltsters : Pop`s Pale Ale :         41     % = 1 . 865 Kg

French & Jupps : Med Crystal                  2.6  % = 0 . 135 Kg

Flaked Maize                                           15.4  % = 0 . 685 Kg 

MASHING : Use a Mild Ale liquor , and thoroughly Pre Warm the Mash Tun to 90 c

 Ensuring that the liquor is 1.5 " above the Plates / Filter Bed .

MASH HEAT : 66 - 66.5 c =  10 . 820 Litres Liquor for a  1.5 Hour Mash .

At Taps ( 90 Mins ) Slowly return any Turbid / Cloudy 1 St runnings OVER the mash 

UNTIL CLEAR & BRIGHT , Then cast to the Copper .

SPARGING  &  COLLECTION

Sparge at Clear Wort + 10 Minutes @ 74 - 71 - 68 c = 33.700 Litres , then at a Gravity 

of 1.003.5 , close Mash Tun Valve OFF then COLLECT WORT in Copper .

ADD LIQUOR to 1.032.25 then CONDENSE to 1.032.5 on 31.750 Wort Litres in Copper.

SUGARS : 1.005.75 No 3 Invert  = 13 . 07 % / 0 . 540 Kg  / 29.795 L 

COPPER 

A 1 3/4 Hour Boil ON HOPS : 1 St Charge @ Let Off - 105 @ 1.032.5 , then 

Boil for a further 62 Minutes to 1.039 on 25 . 400 Wort Litres in Copper .

ADD 4 . 395 Litres of LIQUOR to the Copper , then the 1.005.75 of No 3 Invert .

At Let Off - 35 ADD the 2 Nd Charge of Hops @ 1.039 to 29 . 795 Wort Litres in Copper.

At Let Off - 10 Minutes , ADD the Copper Finings then at Let Off - 2 Minutes ;

ADD Black Malt Broth to the copper to colour the Wort to the desired level .

HOPS 

1    St  Charge : 31 . 750 Wort Litres @ 1.032.5 

                           2 Year Old Cluster @ 5 % 10 IBU = 18 g

2   Nd Charge :  29 . 795 Wort Litres @ 1.039 

                           Old Goldings @ 5%    = 7 g for 4 IBU

                           Old Aramis     @ 6 %  = 8 g for 5 IBU 

Racking Hops : TO 25 Litres in Draught Container 

                           2 . 5 g Each of the 2 Nd Charge .

YEAST : Pitch 70 g Live Barm @ 15.5 c 

                        ATTENUATION

DAY   Hour   Heat   Gravity                       REMARKS

    1         P      15.5    1.044

    2       E 8     17.5   1.037

    3        M      19      1.031

              E       20      1.025

    4        M      21      1.020

               E      20      1.017

    5        M      18      1.015

    6        E       15      1.013.5

    7        M      14      1.013   Rack ON HOPS and FINE on Racking .

STAND : 2 Days @ 14 - 18 c then CELLAR at 10 c FOR 3 Weeks .

STILLAGE : 1 Week at 10 c Then VENT FULLY and allow + 12 - 24 Hours before Q.C .   

CHEERS ALL 🍻

BEAMISH & CRAWFORD : STOCK PORTER 1850`S

How Do All ,

Here`s another recipe from records kindly contributed by a reader ; master brewer               Tim O `Rourke , this time a Mid nineteenth century Stock Porter from Cork !  , I`d love to see records from Cork`s other brewery Murphy`s or indeed any other historic Irish brewing records that may be in Public or , private collections ; 

If you`re able to help , please pop me a message to beerhistorybloke@gmail.com  ,  

or contact me through the blog form . 

This recipe C Edd Mather 2021

                

         RECIPE FOR 27 Wort Litres to Copper @ 1.061 , 75 % Mash Efficiency

Beamish & Crawford 

Cork 

Ireland 

                                STOCK PORTER   1850`S

Original Gravity 1.061  Racking Gravity 1.009 Final Gravity 1.006

                            I B U : 32           A B V : 6 . 5 %  

MALTS

Crisp Malt 

                    Chevalier P A             75       %  = 5 . 455 Kg 

French & Jupps 

                     Brown Malt               18 . 75 % = 1 . 525 Kg

                     Black Malt                   9 . 25 % = 0 . 755 Kg

MASHING 

Use a Stout / Porter brewing liquor , and thoroughly pre warm the mash tun to 90 c 

- 10 minutes before mashing in as below .

1  St   Mash Heat : 62 c At        0  - + 20  Mins = 16 . 60  Litres

2 Nd  Mash Heat : 65 c At  +  20  - + 80  Mins = 16 . 60  Litres

3 Rd  Mash Heat : 69 c At  + 80  - + 120 Mins = 10 . 405 Litres 

At Taps ( 120 Mins ) , Slowly open the Mash Tun valve and return any Turbid / Cloudy 

First Runnings OVER the mash until clear and BRIGHT , Only then allow to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Worts to copper + 10 Minutes at 72 c and with an allowance of  16 . 600 L of Liquor ; At a Gravity of 1.006 , STOP TAPS and collect worts in copper .

  At Collection ; ADD liquor to 1.060.75 then CONDENSE to 27 Wort Litres @ 1.061 

COPPER 

A 2 1/2 Hour Boil ON HOPS ; 1  St Charge @ Let Off - 150 @ 1.061 to  27  W Litres ,

At Let Off - 90 at 1.066 on 24.785 Wort Litres Add 2 Nd Charge.

   At Let Off - 40 , The Gravity should be at a projected 1.070 on 23.455 W Litres ;

ADD 5 . 350 Litres of Liquor to the copper to bring the gravity DOWN to 1.057 , Then after a further 10 Minutes Boil ; Gravity @ 1.057.25 on 28.680 W Litres @ 1.057.25 

ADD the Third Hop Charge to the copper .

At Let Off - 12  ADD COPPER FININGS then at Let Off , Stand  1/2 Hour then coolto pitching heat A S A P .

         WORT VOLUME TO FERMENTING VESSEL = 26 . 780 Litres @ 1.061 

HOPS 

First Charge                                                                  27 . 0     L AT 1.061 

                          Goldings  4 % a/a , 8 IBU @ 20 g

                          Saazer      3 % a/a , 8 IBU @ 26 g

Second Charge                                                             24 . 785 L AT 1.066

                         Goldings   4 % a/a , 4 IBU  @   9 g 

                         Saazer       3 % a/a , 4 IBU  @ 14 g

Third Charge                                                                28 . 680 L AT 1.057.25

                         Goldings   4 % a/a , 4 IBU   @   9 g 

                         Saazer       3 % a/a , 4 IBU   @ 14 g

YEAST

                         Pitch 94 g LIVE BARM @ 18 c  

                          ATTENUATION 

DAY    Hour   Heat   Gravity                          REMARKS

   1          P        18      1.061 

   2          E        20      1.052

   3          E        23      1.041

   4          M       24      1.024       Clear To SETTLING VESSEL 

               E        18      1.018

    5         M       14      1.017.5

               E         12     1.017.25

    6         M        10     1.017

    8          E        10     1.016     To Maturation Vessel / C V 

Mature at between 10 and 8 c UNTIL at 1.010 .

At  1.010 ; Allow to 14 - 15 c and FULLY VENT @ 1.009.5 , RACK to DRAUGHT :

1.009 FINE ON RACKING @ 14 - 15 c THEN Stand 2 days 14 - 18 c .

CELLAR for 3 Weeks at 10 c Then STILLAGE @ 10 - 12 c before VENTING FULLY and allowing the beer 24 - 36 Hours to clear and condition before Q . C 

Cheers All  and Happy Brewing ,

Edd 

Lancashire 

December 2021 

E M U BREWERY : PORTER 1913

 How Do All ,

This recipe is possible thanks to Hai Pham over in Perth Western Australia who kindly took the time to visit The State Library of Western Australia  ,where the original brewing records are @ : EMU Brewery Ltd : Recipe Books, 

 Cat No : MN 747 ACC 2834A/5 = 26.05.1913 - 16.02.1916

If any other blog readers are able to help with my beer history research by sending photos of old brewing records , please get in touch via the Contact Box or , by emailing me at ;

                                                    beerhistorybloke@gmail.com

Cheers All , and Happy Brewing 🍻 

Edd 

Lancashire  , December 2021 

This recipe C Edd Mather 2021

 

E M U  Brewery Ltd 

Mounts Bay Road

Perth 

Western Australia

Photo of the Brewery : State Library of Western Australia Collections 

                                      PORTER

                                        Gyle No 4

                                   Thursday  17 Th  July 1913

                                           I B U : 36    A B V  5 . 5 %    

     Original Gravity: 1.050    Racking Gravity : 1.015   Final  Gravity : 1.012

   Recipe for  17 . 750 Wort Litres from MASH @ 1.040 ; 75 % Mash Efficiency 

                                        MALTS 

Warminster :         Maris Otter P . A                                                                

Barrett - Burston : Border Pale @ 3.5 ebc 

                                                      Each @  46 . 25 % = 1 . 450 Kg

Crafty Maltsters :  Pop`s Pale Ale

Joe White Malt   : Trad Ale Malt          

                                                       Each @  22 . 25 % = 0 . 695 Kg

Wheat Malt                                                    7 . 75 % = 0 . 235 Kg

Amber Malt                                                   7 . 75 % = 0 . 280 Kg

Brown Malt                                                   7 . 75 % = 0 . 275 Kg

Black Malt                                                     8 . 25 % = 0 . 290 Kg 

MASHING 

Use a Stout / Porter type brewing liquor , and THOROUGHLY pre warm the Mash Tun before Goods In , Ensuring that the Liquor is 1.5 " above the filter bed / plates .

 1 St   Mash Heat : 61 c @      0    +   30 Minutes =  8 . 305 L

 2 Nd Mash Heat : 66 c @ +  30 - + 120 Minutes =  0 . 840 L

 3 Rd Mash Heat : 69 c @ + 120 - + 150 Minutes = 0 . 840 L 

At Taps ( 150 Mins ) Slowly open the Mash Tun valve and return any Turbid 1 St runnings OVER the mash until clear & bright ; then cast to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper : 74 - 71 - 66 - 64 c = 19 . 350 Litres , then at a Gravity of 1.004 STOP TAPS and Collect Wort in the Copper , ADD Liquor to 1.039.75 ON 17.750 Wort Litres IN COPPER from Mash .

COLLECTION AFTER SUGARS ADDITION :

After adding the Sugar , bring to the boil , ADD liquor as required to 1.039.75 then CONDENSE TO 35 . 450 Litres AT 1.040 

SUGARS 

Take 18 . 750 Litres of Liquor and BRING TO THE BOIL for 5 - 10 Minutes , Once the volume is at 18 . 500 L , ADD  0 . 555 Kg OF WHITE CANE SUGAR and simmer  to a volume of 18 . 250 Litres  then ADD to the Main Copper with the MALT PORTION .

Caramel : Add to Copper at Let Off - 10 Minutes ON  28 . 960 Wort Litres @ 1.047.5  - 1.000.5 = 0 . 050 Kg

COPPER  

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 @ 1.040 then after a further 50 M , At  31 . 410 Wort Litres in Copper @ 1.044 , ADD the Second Charge ( Let Off - 70 Mins )

Boil for a further 58 Minutes then ADD the Copper Finings at Let Off - 12 M and the Caramel as above to 28 . 960 Wort Litres in Copper @ 1.047.5 then at Let Off ; 

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

              VOLUME TO Fermenting Vessel @  1.050 = 27 . 835 Litres 

HOPS 

           1 St  Charge  : 35 . 450 Wort Litres @ 1.040 

                                   Fuggles   @ 5.5 % a/a =  32 g for 12 IBU 

                                   Goldings @ 6.0 % a/a =  17 g for   8 IBU 

           2 Nd Charge    : 31 . 410 Wort Litres @ 1.044

                                       Fuggles   @ 5.5 % a/a  =  14 g for 8 IBU 

                                       Goldings @ 6.0 % a/a  =  13 g for 8 IBU 

YEAST

Pitch with  125 g Live Barm at 16.5 c

                              ATTENUATION

DAY  Hour  Heat  Gravity                    REMARKS

   1             P         16.5      1.050

   2             M       18          1.048

                  E        18.5       1.044

   3             M       19          1.039

                  E        19.5       1.036

                 E 10    20          1.032

   4             M       16          1.029

                  E        15          1.026

   5             M       15          1.026

                  E        15           1.026   Send to a MATURATION VESSEL and HOLD at between  12 - 14 c for 1 week ; release EXCESS C O 2 and re seal ; 

Then CELLAR at  c for x Months UNTIL at 1.016.5 , then gently allow to 14 c and fully vent at 1.015.25 ; Then send to a Racking Vessel : 26 . 500 BEER LITRES And ADD the PRIMINGS : @ 1.003.5 ( No 2 Invert ) = 0 . 295 Kg 

CHEERS ; 

                   A MERRY CHRISTMAS AND A HAPPY NEW YEAR TO ALL 🍻

WARWICKS & RICHARDSONS : HOME BREWED 1910

 How Do All ,

Thanks to the efforts of the team at Nottinghamshire Archives where the March - September 1910 brewing book of Warwicks & Richardsons is deposited @  Cat Ref No : DD NM / 8/4/1 I`m able to bring you this tasty treat from Nottinghamshire , an example of a style once very popular in some regions , Home Brewed .

This recipe C Edd Mather 2021 all rights reserved 

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Label photo Courtesy of The Labologists Society 

                                H  .  B 

                                                  (  Home  Brewed  ) 

                                                Gyle Nos : 708 , 709    

                                          Wednesday 4 Th May 1910 

                                          24  IBU         5 . 3 % A B V

            Original Gravity: 1.064  Racking Gravity: 1.022.75 Final Gravity: 1.020 

     RECIPE FOR 37.5 WORT LITRES FROM MASH ; 75 % MASH EFFICIENCY

MALTS 

                     Warminster Maltings : https://www.warminster-malt.co.uk

 Vienna Malt          30       %   =  2.085 Kg 

 Mild Ale Malt       18.25  %   =  1.270 Kg

                     Crafty Maltsters : https://www.craftymaltsters.co.uk

 Pop`s Pale Ale       13.75  %  =  0.955 Kg

Alternative   Malting Company of Ireland : https://www.maltingcompany.ie

 Irish Ale Malt         13.75 %  =  0.955 Kg

                      French & Jupps 

Med Crystal Malt       7      % =  0.540 Kg

Flaked Maize             31     % =  2.120 Kg 

MASHING 

Liquor : Mild Ale , Pre warm the mash tun to 90 c - 10 minutes before goods in ;

ENSURING that the Liquor is 1.5 " ABOVE the filter / plates of the mash tun .

                   1 St   Mash Heat : 64 c At      0 - + 40  Minutes  = 18.820 Litres 

                  2 Nd  Mash Heat : 68 c At + 40 - + 130 Minutes =    2.60  Litres

At Taps , Clear worts by slowly returning Over the mash until CLEAR & BRIGHT ,

Then allow to the copper / boiler .

SPARGING

Sparge at Clear Wort to copper + 10 Minutes at 74 - 71 - 68 c = 37 . 050 Litres 

At a Gravity of 1.004.5 ,SHUT MASH TUN VALVE OFF & Collect Worts; 

At COLLECTION , Add Liquor to 1.041.75 then CONDENSE to 1.042

 WORT IN COPPER = 37.500 Litres @ 1.042 AFTER CONDENSING BOIL 

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off - 105 @ 1.042 , THEN at L/Off -45 Gravity @ a calculated 1.054 ADD 2.145 Litres of LIQUOR to 26.785 Wort Litres in Copper @ 1.054 , then Over the next 5 Minutes ADD the No 2 Invert ( 1.010 ) = 0.910 Kg Then at Let Off - 45 AT 1.060 Add the 2 Nd Hops to 28.930 Wort Litres .

At Let Off - 12 Minutes ; Add the Copper Finings then at Let Off - 2 Minutes , ADD the COOL & CLEAR Black Malt Broth to the Copper to colour the wort to the desired level. 

STAND 1/2 Hour at Let Off , then COOL A S A P to Pitching Heat .

HOPS :

             1 St   Charge @ 37 . 500 Litres : Cluster @ 5.5% a/a = 14 IBU = 29 g 

             2 Nd Charge @ 28 . 930 Litres : Cluster @ 5.5 %a/a = 10 IBU = 19 g 

RACKING HOPS : Cluster @ 5 . 5 % a/a = 5.5 g to 26 Litres   

YEAST  : 160 g Live Barm @ 14 c to 27 Litres 

                                               ATTENUATION

DAY   Hour   Heat  Gravity             REMARKS

    1         P       14     1.064

    2        M      17     1.061

               E       20     1.055

    3         M      21     1.046

               E       20     1.039

    4         M      21     1.027

               E       19     1.025

    5         M      16     1.024.5

               E       15     1.024

    6         M      14     1.023.25

               E       15     1.022.75    

               Rack AND FINE to Draught Containers ON 5.5 g Of Cluster @ 5.5 % a/a 

STAND for 2 Days @ 14 - 18 c then CELLAR @ 10 c for 3 Weeks then STILLAGE .

Stillage at 10 - 12 for 1 Week then Vent and allow 24 - 48 Hours to clear and condition before Q . C .

Cheers All and Happy Brewing 🍻

Edd 

Lancashire 

December 2021