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
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| 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
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