WARWICKS & RICHARDSONS : I P A 1910

 How Do All ,

Here`s another tasty recipe for you all to try out ,  from the Newark brewery of             Warwicks & Richardsons ;Taken from their Brewing Book 1910  @  DD NM /8/4/1 ;      in the collections  of the nice and helpfull team at Nottinghamshire Archives 

         https://www.inspireculture.org.uk/heritage/archives/visiting-archives

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2022

        

     RECIPE For  33 . 500 Wort Litres to Copper @ 1.044 , 75 % Mash Efficiency

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

                            

Label Phot : Courtesy of Peter Dickinson 

                                I  P  A 

                                            Thursday  24 Th March 1910 

                                             Brew Nos : 567 , 568 , 569

       Original Gravity : 1.065.25  Bottling Gravity : 1.016.75 Final Gravity : 1.014 

                                           I B U :  44       A B V : 5 . 7 %  

MALT & ADJUNCTS 

Plumage Archer                         4 . 725 Kg

Pale Ale Malt @ 6 - 9 EBC       0 . 885 Kg

FLAKED MAIZE                     0 . 875 Kg 

MASHING :  

Liquor : A Pale Ale / Lightly Burtonised Liquor .

 Pre warm Mash Tun to 90 c - 10 , Ensuring the liquor is at least  1.5 " above the plates .

Mash : 90 Minutes @ 67 c = 18 . 865 Litres 

Taps : At Taps , slowly open the mash tun valve and return any turbid 1 St runnings 

OVER THE MASH , and once consistently clear & bright cast to the copper .

SPARGING : At CLEAR WORT to Copper + 10 minutes @ 74 - 70 - 68 c ,

And at a Gravity of 1.004.5 , STOP TAPS and collect wort in copper .

COLLECTION 

At Collection , ADD Liquor to the Copper to bring the Gravity to 1.043.75 , 

Then CONDENSE to 33 . 500 WORT LITRES @ 1.044 .

SUGARS 

No 3 Invert Sugar   @ 1 . 009.5 = 0 . 810 Kg to 27 . 230 Wort Litres @ 1.053 

COPPER 

A 1 3/4 Hour Boil ON HOPS .

1 St Hop Charge @ Let Off - 105 @ 1.044 ,  at Let Off - 70 Add 2 Nd Hops .

   At Let Off - 35 Minutes , The gravity should be at 1.053 , ADD SUGARS .

At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins ,

ADD THE COPPER FININGS and at Let Off ( 105 Mins ) STAND 1/2 Hour 

THEN COOL A S A P TO PITCHING HEAT 

HOPS 

First Hop Charge :            33 . 500 Wort Litres @ 1.044 

                               Aramis @ 6 % a/a = 21 g for 12 ibu

                   Alt :    Fuggles @ 5 % a/a = 26 g for 12 ibu 

Second Hop Charge :        31 . 125 Wort Litres @ 1.047

                              Goldings @ 6     % a/a  = 6 g for 3 ibu

                     Brewer`s Gold @ 6.5  % a/a =  6  g for 4 ibu

       Hallertau Heresbrucker  @ 3    % a/a = 17 g for 5 

Third Hop Charge :           27 . 230 Wort Litres @ 1.062.5 

                                Goldings  @ 6 % a/a  = 20 g for 3 ibu

         Hallertau Heresbrucker   @ 3 % a/a = 24 g for 6 ibu 

RACKING HOPS :  TO 25 . 250 BEER LITRES IN C . V 

                                  Goldings 4 g , Hallertau Heresbrucker 11 g 

YEAST : Pitch 134 g WEIGHT OF LIVE BARM @14 c

                                 ATTENUATION 

DAY   Hour    Heat    Gravity            REMARKS 

    1        P         14      1.065.25

    2      E 5        17      1.055 

    3       M         19.5   1.049

             E          20.5   1.040

    4       M         20.5   1.036

              E         20.5   1.030

    At 1.030 ; SEND TO THE BOTTLING SETTLER And COOL TO 15 c + 24 Hrs   

MATURE in Bottling Settler UNTIL AT 1.022 then send to C . V ON HOPS and 

Mature @ 16 - 18 c FOR 2 DAYS , then CELLAR @ 10 - 12 c for 2 - 3 WEEKS .

At Cellaring + 2 - 3 Weeks ; RELEASE EXCESS C O 2 & re seal 

 STILLAGE VESSEL  at 10 - 12 c for 1 WEEK then at 1.017 , VENT FULLY 

AND ALLOW TO 14 - 15 c .

BOTTLING :

BRIGHT & CLEAR @ 14 - 15 c @ 1.016.75 , STAND @ 14 - 18 c 2 - 3 Days .

CELLAR : At 10 c 2 MONTHS then Q . C 

    

Cheers All and Happy Brewing

Edd 

Lancashire 

January 2022 

W B MEW, LANGTON & Co : BEERS IN 1884

How Do All ,

I`m able to bring you this brand new analysis of the records , thanks to Jeff Sechiari of 

The Brewery History Society who kindly sent photos of the original brewing records of  

W B Mew , Langton & Co, deposited with the team at the The Isle of Wight Records Office : Ref No , Brewing Book 1884 - 1885 @  ML 44 / 4 

       https://www.iow.gov.uk/Residents/Libraries-Cultural-and-Heritage/Records-Office

Cheers Jeff , thanks for the assistance with my beer & brewing history research .

W B Mew , Langton & Co 

The Royal Brewery 

Crocker St 

Newport 

Isle of Wight 

                             BEERS IN 1884

Gyle No   Quality                DATE               O . Grav    R . Grav    P . Grav    I B U   A B V  

      6             F A         Wed 08 / 10/ 1884        1.050          1.006        1.003       38        5.75

    25             F A         Wed 05 / 11 / 1884       1.052          1.008.75   1.006       38        5.75

                     F A                                              1.050          1.009         1.006       38       5.5 

    42             F A         Wed 03 / 12 / 1884       1.050          1.008         1.005      42        5.75 

      1        X X X S      Thu 20 / 11 / 1884        1.056          1.012         1.009       58         5.9

    33            P A          Mon 03 / 11 / 1884       1.056           1.011         1.008      50          6.1

    32        O P A          Fri    31 / 01 / 1884        1.061          1.012         1.009       66        6.3

    27        O P A          Fri    07 / 11 / 1884        1.062.25     1.012          1.009      66        6.5

    43        O P A          Thu  04 / 12 / 1884        1.062.5       1.013          1.010      58        6.75

    

    50  Stock O P A      Wed  12 / 11 / 1884       1.064.75    1.015.75     1.012.75    90      6.75

    48  Stock O P A      Thu   11 / 12 / 1884       1.064.75    1.013          1.010       100      6.75

    53  Bottling O P A  Fri     19 / 12 / 1884      1.059.75     1.008          1.005        44      6.5

    36  Guinea Ale       Thu    20 / 11 / 1884       1.056          1.012         1.009        58      5.75

                                                                          1.058.5        1.011.75    1.009        56      6.5

    47  Guinea Ale       Wed   10 / 12 / 1884       1.054           1.011         1.008       54       5.75

                                                                          1.056           1.010.75    1.008        54         6

      5        4 d              Tue    07 / 10 /  1884      1.057.75       1.008         1.005       22      6.4

    39        4 d              Tue    25 / 11 / 1884       1.053.5         1.008         1.005       22      6.5

    58        4 d              Tue    29 / 12 / 1884       1.053.5         1.009         1.006       26        6

                                                                          1.055.75       1.008.5      1.006       26        6

      7     Porter            Thu    09 / 10 / 1884       1.055.5         1.013          1.010      30     5.75

     55    Porter            Mon   22 / 12 / 1884       1.055            1.014          1.011      26      5.4

     59 Export Porter   Thu    30 / 12 / 1884        1.050            1.012.75    1.010      32       5.4

     20    STOUT         Wed   29 / 10 / 1884        1.065.75        1.016         1.013       26     6.3

     57    D Stout          Fri     21 / 11 / 1884        1.073             1.017.75    1.014.75  38     6.75

     51    D Stout          Thu   16 / 12 / 1884        1.069.25        1.017          1.014      36     6.5

I hope that you all find the table of interest , and if you`d like to assist with my beer history research ; Please leave a comment below or get in touch with me via the contact box on the main blog page .

Cheers All ;

Edd 

Lancashire 

January 2022   

JAMES HOLE & CO : I P A 1896

 How Do All ,

Here`s a superb I P A  from Nottinghamshire for you all to try out ; thanks to the efforts of the helpfull team  at Nottinghamshire Archives who were kind enough to allow me to pre order the ACC 8003 items I was interested before my visit , in particular the 1896 - 1901        Brewing Book 

     ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER

This recipe C Edd Mather 2021 ,All rights reserved .

              Recipe for 32 Wort Litres from Mash @ 1.047 ; 75 % Mash Efficiency 

James Hole & Co Ltd 

The Castle Brewery

Albert St 

Newark On Trent

Nottinghamshire 

Photo of the brewery from The Brewery History Society Website 

                                               I  P  A 

                                            Monday 23 Rd November 1896 

                                                           Brew No : 331 

               Original Gravity :  1.060   Racking Gravity :  1.017 Final Gravity : 1.014

                                            I B U  :  52          A  B  V  : 5 5 % 

MALTS 

Hana                                                     1 . 795 Kg

Chevalier                                              1 . 795 Kg

Crafty Maltsters : Pop`s Pale Ale         1 . 525 Kg

Alt: Joe White : Trad Ale Malt  , M C I Irish Ale ,  Crisp Scottish Ale  

        ALL ALTERNATIVES @ 6 - 7 EBC 

Warminster Vienna                               1 . 530 Kg 

Alternative : Barrett - Burston Vienna 

                     

MASHING 

Liquor : A Pale Ale brewing liquor / Medium levels of Burtonisation ; 

Pre Warm the Mash Tun to 90 c - 10 before Goods In , 

ensuring the Liquor is 1.5 " ABOVE THE FILTER / PLATES  

1  St  Mash Heat : 61 c @         0 - + 120 Minutes= 15 . 120 Litres 

2 Nd Mash Heat : 68 c  @ + 120 - + 150 Minutes = 15 . 120 Litres 

At Taps / +  150 Minutes , Slowly open the Mash Tun Valve ;

And return any cloudy / turbid  1 St runnings OVER THE MASH until the Wort 

is CONSISTENTLY CLEAR & BRIGHT , then cast to the copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes = 19 . 050 Litres , 

AT A GRAVITY OF 1.005 - 1.004.5 , Stop Taps / Close Mash Tun Valve and 

COLLECT WORT in Copper , ADD LIQUOR TO 1.043.75 then CONDENSE 

to a Gravity of 1.044 ON 32 WORT LITRES in Copper .

SUGARS 

No 2 Invert  1.003.5 = 0 . 303 Kg to 27 . 630 Wort Litres @ 1.053.5 

COPPER 

A 2 Hour Boil ON HOPS ,  A SHARP / HARD BOIL - Let Off - 30 Minutes .

1 St  Hop Charge @ Let Off - 120 Minutes @ 1.044 , 2 Nd @ Let Off -70 at 1.050 

 At  Let Off - 35 , ADD LIQUOR  1.235 L to the Copper ( 26.395 Wort Litres @ 1.057 ) 

to reduce the Gravity to 1.053.5 THEN + Sugars .

 At Let Off - 33 Minutes add the Third Hop Charge then at Let Off - 12 ,

ADD the Copper Finings then at Let Off ( 120 Mins ) ;

STAND the Copper 1/2 Hour before Cooling A S A P to pitching heat .

HOPS 

1 St Hop Charge @ 1.044 on 32 . 000 Wort Litres

        Goldings             @ 6    % a/a     = 52 g

2 Nd Hop Charge @ 1.050 on 28 . 595 Wort Litres 

         Brewer`s Gold   @ 6.5 % a/a    =     8 g

                     Aramis    @ 7   % a/a    =   16 g  

3 Rd Hop Charge @ 1.057 on 27 . 630 Wort Litres  

                     Aramis    @ 7   % a/a    =     7 g

RACKING HOPS : TO 25 . 500 Beer Litres in Container : Aramis = 6 g       

YEAST : 

Pitch 140 g LIVE BARM / Active Starter @ 15.5 c TO 26.175 Wort Litres in F V 

                                ATTENUATION 

Day    Hour   Heat   Gravity           REMARKS 

  1               P         15.5         1.060       

  2              M         16.5        1.055  Drop to 2 Nd F V 

                  E          18.5         1.046

  3              M         21            1.035

                  E          21            1.027

  4              M         21            1.023

                  E          21            1.021    SKIM 

  5              M         20            1.021  COOL 

                  E          18            1.020.5 

  6              M         16            1.020

                  E          16            1.019

  7              M         16            1.018

                  E          16            1.017  Rack 25.500 Beer Litres to Container ON HOPS 

Stand at 16 c - 18 c for 2 Days , then release ECXCESS PRESSURE and re seal .

CELLAR AT 10 c for 2.5 - 3 Months then STILLAGE @ 10 - 12 c FOR 1 WEEK .

Vent the container at S + 7 Days and allow the beer at least 24 - 36 Hours 

to Clear and Condition before Q . C 

Cheers All and Happy Brewing ,

Edd  

HIGGINS & SONS : BEERS IN DECEMBER 1889

How Do All , 

Thanks to the teams at Bedfordshire Archives for their help with my enquiries , And for the photography of the original records ; as I`m sadly unable to visit the archives in person .       I`d also like to thenk Keith Osborne for the extract from his book "Bedfordshire Barrels" showing the two Higgins & Sons Stout Labels ,and the date of the last brew ; 

       The original record : Higgins & Son , Brewing Book 1889 - 1904 @ GK/ B2 / 1  ;

 The book entries only start in early - mid December 1889 though happily a table of the beers brewed and barrels is included which I`ve laid out below .

Higgins & Sons 

The Castle Brewery

Castle Lane

Bedford 

Bedfordshire 

Label Image Ex  Bedfordshire Barrels by Keith Osborne 

The brewery was founded by a local publican , Charles Higgins in 1837 ; Passing to 

his son George after he died in 1858 ; with the firm trading as Higgins & Sons after 1880 .

The brewery continued to prosper and was registered as a limited company in 1902 and continued to lead an independent existence until 1928 when they were purchased by 

Wells & Winch of Biggleswade , with the last brew being mashed in on the 5th Oct 1928 .

SUMMARY OF  BREWINGS 1889 

              

          L P A         632    Barrels

          PALE        549    Barrels

 X X  PALE        220    Barrels

    PORTER        214    Barrels

      STOUT        108.5  Barrels

               X       4523     Barrels

        X X X        242     Barrels 

 

                                  BEERS BREWED : DECEMBER 1889 

Brew No     QUALITY    Date                          O . Grav  R . Grav  P . Grav  IBU  ABV

     96                   X               17 / 12 / 1889                    1.049         1.013       1.010       26      4.9  

   

       2                 L P A           31 / 12 / 1889                     1.049       1.010        1.007        44       5

    94                  I P A            11 / 12 / 1889                     1.051       1.012        1.009        44     5 .2

    99                    X               20 / 12 / 1889                     1.051       1.011        1.008        42     5 . 25

    98                PORTER       19 / 12 / 1889                    1.057.5     1.016         1.013       40     5 . 5 

    97                 STOUT        19 / 12 / 1889                    1.076.5     1.016         1.013        44     7 . 6

 

Cheers 🍻

             

Edd ;

Lancashire 

January 2022 

                        

THE BEERS OF WELLS & WINCH Ltd 1906 - 1907

 How Do All ,

                       Thanks to the helpful folks at Bedfordshire Archives where the records are deposited , I`m able to bring you my analysis of  beers 1906 - 7  , from the Brewing Book 1906 - 1921 @ GK / B1 / 1 / 1 .

Wells & Winch : A Brief History ;

The brewery was founded by Samuel Wells in 1764 , with his son Samuel Wells continuing to develop the brewery alongside the family`s other business interests until his death in 1831 , with the business being continued by his sons in law , Robert Lindsell and William Hogg  ,and by the time of Lindsell`s death in 1856 , the brewery owned or operated 76 Pubs . After 1856 , the firm continued under the stewardship of William Hogg until he passed away in 1862 , his son Frederick and two sons of Robert Lindsell Robert Henry and Charles Samuel continued to trade as Wells & Co until the brewery was purchased in 1898 , by George Winch  , A member of the prominent Kent brewing family : 

( Edward Winch & Sons Ltd , Chatham )  ;

The brewery was then under the stewardship of his son , E B Winch , With a new company 

Wells & Winch Ltd being formed in April 1899 , with a re building of the brewery taking place a short time later in 1900 ; The company continued to expand , buying a number of competitors , including Higgins & Sons of The Castle Brewery , Bedford in 1928  and Hudson`s Cambridge & Pampisford Breweries Ltd in 1931 .

 The company was taken over by Greene King & Sons Ltd in 1961 , and continued to brew  until 1997 when the brewery was closed . 

Wells & Winch Ltd 

The Brewery

High St 

Biggleswade 

Bedfordshire 

Picture of the Brewery : From The BreweryHistory Society website

           An Analysis Of Beers from April 1906 - December 1907

QUALITY   Brew No    Date                 O. Gravity  R. Gravity F. Gravity  IBU   A B V  

      AK            9          Tue  03/04/1906     1.049.75        1.009        1.006     32      5.1 

      AK          34          Wed 30/05/1906     1.052.75        1.009        1.006     32      5.5

      AK          52          Tue  03/06/1906     1.051.25        1.009        1.006     32      5.25 

      AK          21          Wed 12/12/1906     1.050.5          1.009        1.006     28      5.25

      AK          31          Tue  15/01/1907     1.051.5          1.009        1.006     28      5.25

      AK          39          Tue  12/02/1907     1.049.75        1.009        1.006     28      5.25

      AK          67          Wed 22/05/1907     1.050.75        1.009        1.006     30      5.75

      AK            3          Tue  18/06/1907     1.050.5          1.011        1.008     38      5.25

      AK          29          Fri   09/08/1907     1.047.25         1.010        1.007    30      4.9

   

 A K K          46          Fri   06/09/1907      1.046             1.010        1.007     30     4.75

Label photo : Courtesy of Peter Dickinson 

     F A           18          Fri    19/06/1907    1.040.25            ---         1.006     30       425

     F A           32          Wed  14/08/1907    1.036                ----        1.006     26      3.9

     F A           44          Wed  04/09/1907    1.037.5             ----        1.006     24      3.9

Label Photo Courtesy of Peter Dickinson

    X X           10          Wed  04/04/1906    1.050              1.013       1.010     22     4.75

    X X           79          August        1906    1.051.5           1.013       1.010     22     4.75

    X X           25          Fri     28/12/1906    1.049.5          1.013        1.010    24     4.75

    X X           27          Tue   03/01/1907     1.049.5          1.013       1.010     20     4.7

    X X           55          Fri    05/04/1907     1.049             1.013        1.010     22    4.9

    X X           27          Thu  06/08/1907     1.047.25        1.013         1.010    26    4.6

   I P A           12          Tue   10/04/1906     1.052.75        1.013        1.010     56    5.1

   I P A           29          Fri    18/05/1906     1.060.5          1.013        1.010      56    5.9

   I P A           67          August        1906     1.055.5          1.013       1.010      52     5.5

   I P A           28          Tue   08/01/1907     1.054.75        1.011       1.008       60    5.6

   I P A           37          Tue   05/02/1907     1.059             1.010       1.007       52    5.9

   I P A           12          Tue   09/06/1907     1.052.75        1.010       1.007       36    5.5

   I P A             3          Tues 03/10/1907      1.058.5          1.010       1.007      36    6.1

X  X  X  X      2          Sat    13/06/1907      1.083.5          1.013       1.010      52    8.7 

  STINGO      17         Sat    17/11/1907      1.089             1.013       1.010      58    9.4

Label Photo Courtesy of Peter Dickinson 

Cheers All ; I hope that you`ve enjoyed the table ,

If any of you good folks are able to assist my research by visiting local archives or , are able to send photos of brewing records in your personal or corporate archives ; 

Please get in touch , via the comment section below , or via the Contact box on the main blog page . I`m looking forward to hearing from you 

Best Regards ,

Edd 

Lancashire 

January 2022 

All written content C Edd Mather  2022 

WARWICKS & RICHARDSONS : L B B 1910

How Do All ,

Here`s another tasty Bitter recipe for you all to try out , this time from the Newark brewery  of  Warwicks & Richardsons ;

 Taken from their Brewing Book 1910  @  DD NM /8/4/1 , in the collections  of the nice and helpfull team at Nottinghamshire Archives 

         https://www.inspireculture.org.uk/heritage/archives/visiting-archives

This recipe C Edd Mather 2022

        

     RECIPE For  30 . 500 Wort Litres to Copper @ 1.033.5 , 75 % Mash Efficiency

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Picture of the brewery from The Brewery History Society Website

                           LIGHT  BITTER BEER 

                                           Wednesday 30 Th March 1910 

                                          Brew Nos : 590 , 591 , 592 , 593 

        Original Gravity : 1.042.75 Racking Gravity : 1.012.75 Final Gravity : 1.010 

                                                I B U : 28   A B V : 4 . 1  %

MALT  &  ADJUNCTS 

Plumage Archer                3 . 0      Kg

Chevalier                          0 . 700  Kg

Light Crystal Malt            0 . 125  Kg

Flaked Maize                    0 . 690  Kg

MASHING 

Pale Ale Liquor , Pre Warm the Mash Tun - 10 before Goods In @ 90 c + ; 

Ensuring that the Liquor is at least 1 . 5 " above the plates / filter .

 1    St  Mash Heat : 66 c At     O - + 30    M  = 11 . 425 Litres

 2   Nd Mash Heat : 69 c At + 90 - + 120  M  =   1 . 310 Litres

At Taps , Slowly open the mash tun valve and return OVER the mash any turbid 

first runnings , then once the WORT is CLEAR AND BRIGHT on a consistent basis ,

Cast to the Copper .

SPARGING   &   COLLECTION 

Sparge at Clear Wort to the copper + 10 Minutes @ 74 - 70 - 66 - 63 c = 26 . 50 Litres ;

Then at a gravity of 1.003.5 , STOP TAPS  and  collect the Wort in Copper , then once the wort is collected , bring to the boil and ,REDUCE the gravity to 1.033.25 by adding BREWING LIQUOR , and CONDENSE to 1.033.5 ON 30 . 50 Wort Litres .

COPPER 

A 1 . 5  Hour Boil ON HOPS ; A SHARP / Hard boil for the 1 St Hour / 55 Minutes .

1 St Hop Charge at Let Off - 90 @ 1.033.5 , Then at Let Off - 70 Minutes ADD the 

2 Nd Hop Charge then , boil until Let Off - 35 ; @ Let Off - 35 Minutes / 25.835 Wort Litres , ADD Brewing Liquor = 4 . 470 L then add the No 2 Invert and at Let Off - 30 Minutes , add the 3 Rd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings then , at Let Off  STAND the Copper for 1 /2 Hour before COOLING A S A P to pitching heat .

SUGARS : No 2 Invert Sugar @ 1.005.75 = 0 . 545 Kg to 30 . 305 WORT LITRES

HOPS 

1 St   Hop Charge : 30 . 500 Wort Litres @ 1.033.5 

          Cluster   @ 6       % a/a = 7 . 5 g

          Fuggles  @ 4 . 5  % a/a = 9      g

2 Nd Hop Charge : 27 . 315 Wort Litres @ 1.037   

                         Fuggles            @ 4 . 5  % a/a = 9 g

                         Brewer`s Gold @ 6 . 5  % a/a = 8 g

3 Rd Hop Charge : 30 . 305 Wort Litres @ 1.039     

                          Fuggles            @ 5 . 5 % a/a =   6 g

                          Brewer`s Gold @ 6 . 5 % a/a = 12 g

RACKING HOPS : ON 26 . 000 BEER LITRES to container 

                           Fuggles              @ 5 . 5 % a/a = 4 . 5 g

                           Brewer`s Gold   @ 6 . 5 % a/a = 3 . 5 g

YEAST : TO 27 . 390 Wort Litres @ 1.042.75 = 72 g @ 15 - 16 c

                       ATTEUUATION

DAY    Hour    Heat     Gravity                           REMARKS 

   1           P       15.5     1.042.75

   2           E       18        1.039 

   3           M      19        1.034

                E       20        1.028

   4           M      21        1.024  

                E       21        1.020

   5          M       18        1.017

               E        16        1.015

   6          E        14        1.013.5

   7        Noon    14        1.012.75   RACK 26 . 000 BEER LITRES TO CONTAINER

At  Racking Point , ADD Racking Hops to the container ( LOOSE , NO BAG ) And then as the container fills ; ADD Barrel Finings at 1 / 3 of Fill Level and once FULL to 26.0 L ;

STAND for 2 Days at 16 - 18 c then CELLAR @ 10 c FOR 2 WEEKS .

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow the beer at least 24 Hours to Clear and Condition before Q . C .

Cheers All and Happy Brewing 

Edd 

 

JAMES HOLE & Co : BEERS IN 1897

 How Do All                                                     

                 Here`s an analysis of the beers of James Hole & Co in 1897 ;            

Taken from the 1896 - 1901 Brewing Book deposited at Nottinghamshire Archives  

Catalogue No @ ACC 8003 .

This Analysis & Table C Edd Mather 2022 

James Hole & Co Ltd 

Castle Brewery 

Albert St 

Newark on Trent 

Nottinghamshire 

Photo of the brewery yard from The Brewery History Society Website

                                                 BEERS IN 1897 

Brew No   QUALITY     Date                   O . Grav   R . Grav  P . Grav   I B U   A B V 

    403             A  K        Thu  22/01/1897    1.050       1.016      1.013       34       4 . 75   %

    382           I  P  A        Fri   03/12/1897    1.060       1.015      1.012       56       5 .  5 %

    389        X X X X      Thu  09/12/1897    1.069       1.019      1.016       46          6    %

    398             B  B        Mon 18/01/1897    1.090.5    1.027      1.024       48      7 . 75   %

429 & 430        X          Tues  25/02/1897    1.049       1.011       1.008      24       4 . 7   %

    404             X  X       Mon  25/01/1897    1.054       1.020       1.017      24       4 . 5   %

406 & 407   X  X  X     Wed  27/01/1897     1.062       1.019        1.016     26       5 . 8   %

    424        X X X - S   Tue    19/02/1897     1.060       1.017        1.014     30       5 .  5 %

 

    385          D  .  S        Tue   07/12/1897     1.066       1.025        1.022      36    5  . 3   %

 If  blog readers are able to assist with my beer history research by sending photos 

of old brewing records , please get in touch  ; I`d love to hear from you .

Cheers All 🍻

Edd