WARWICKS & RICHARDSONS : X X 1910

 How Do All , 

Here`s a nice and simple XX from a Nottinghamshire brewery for you all to try out ;           This beer is taken from the Brewing Book from 1910 in the collections of the nice and helpful team at Nottinghamshire Archives Cat No : DD / NM / 8 / 4 / 1 

This recipe C Edd Mather 2022 

               ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER

  

  This recipe for 25.000 Wort Litres to Copper @ 1.045 ; 

                           75 % Mash Efficiency 

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Illustration of the brewery from The Brewery History Society Website 

                               X  X 

                                               Gyle Nos : 548 - 551 

                                         Monday 21 St March 1910 

              Original Gravity: 1.049.5 Racking Gravity : 1.014 Final Gravity : 1.011 

                                     I B U : 24           A  B  V  :  4 . 6 %

MALT 

Warminster Malt 

Mild Ale Malt                1 . 995 Kg

Vienna Malt                   1 . 000 Kg

Crafty Maltsters 

Pop`s Pale Ale                0 . 990 Kg

ALTERNATIVES : MCI Irish Ale Malt / Crisp Scottish Ale 

                                Barrett - Burston : Vic Ale , Joe White : Trad Ale Malt 

French & Jupps 

Medium Crystal Malt     0 . 125 Kg

FLAKED MAIZE          0 . 865 Kg 

MASHING 

Use a Mild Ale / Soft brewing liquor , and thoroughly Pre Warm the Mash Tun to 90 c

- 10 Minutes before Mashing In as below ;

MASH HEAT : 66 c AT 0 - + 90 Minutes = 13 . 185 Litres 

At 90 Minutes , slowly open the mash tun valve and return any cloudy wort OVER the 

Mash , UNTIL CLEAR & BRIGHT , Then Cast to the Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to the Copper + 10 Minutes @ 74 - 71 - 68 c = 31 . 470 Litres .

At a Gravity of 1.005 , STOP TAPS / CLOSE MASH TUN VALVE and Collect Wort in Copper .

At Collection , ADD LIQUOR to 1.044.75 then CONDENSE to  25.000 Wort Litres in Copper at 1.045 .

SUGARS 

No 2 Invert Sugar           1.007 = 0 . 625 Kg To 28 . 715 Wort Litres @ 1.039 

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 105 Minutes , then Boil 

UNTIL at Let Off - 40 Minutes @ 1.048 ( 23 . 330 Wort Litres @ 1.048 ),

ADD 5 . 385 Litres of LIQUOR and then after 2 Minutes , ADD the No 2 Invert Sugar.

At Let Off - 30 Minutes ; ADD The 2 Nd Hop Charge and then at Let Off - 12 Minutes 

Add the Copper Finings ., then at Let Off ( 105 Minutes ) , STAND the Copper 1/2 Hour ,

THEN COOL A S A P To Pitching Heat . 

HOPS 

1  St Charge : 25 . 000 Wort Litres @ 1.045 

                       OLD Cluster @ 4 % a/a % = 10 IBU @ 20   g 

2  Nd Charge : 28 . 555 Wort Litres @ 1.046.25 

                             Goldings @ 6    %  a/a % =    6 IBU @   9.5 g

                             Aramis    @ 6.5  % a/a % =    8 IBU @ 11    g

RACKING HOPS : to 25 . 500 Litres of Beer 

                              Goldings   2 g 

                              Aramis      4 g

YEAST : Pitch with 92 g Weight of a LIVE BARM @ 15 c

                                 ATTENUATION 

Day    Hour    Heat    Gravity                         REMARKS

   1         P         15       1.049.5

   2         E         18       1.040

   3         M        20       1.034

              E         21       1.026

   4         M        20.5    1.022

              E         20.5    1.019  SKIM

   5         M        19.5    1.016.5

              E         18       1.015.5

   6         M        16        1.015

   7         M        14        1.014      Rack ON HOPS as above , then Stand 2 Days @ 14 - 18 c

CELLAR : 3 Weeks at 8 - 10 c THEN STILLAGE : 1 Wk 10 - 12 c Then VENT .

Allow the Beer at Least 24 - 36 Hours to clear and condition before Q . C 

Cheers All and Happy Brewing 🍻

Edd