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