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 🍻