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