How Do All ,
Following on from last week`s Special Mash 8 d Bitter from Peter Walker & Sons ,
And with thanks to the team at Frederic Robinson Ltd for allowing me access to their records ;
Here`s an example from their well known Unicorn Brewery on Lower Hillgate in Stockport .
I hope you all enjoy the recipe ; if you`re able to assist with my research by sending photos of
Pre 1930`s brewing records please get in touch ,or leave a comment below , Id love to hear from you .
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO FREDERIC ROBINSON Ltd
This recipe C Edd Mather 2022
This recipe for 28.000 Wort Litres to Copper @ 1.040 75 % Mash Efficiency
Frederic Robinson Ltd
Unicorn Brewery
Lower Hillgate
Stockport
Cheshire 
BEST BITTER
Tuesday 31 St December 1929
Brew No : 245
Original Gravity : 1.047.5 Racking Gravity : 1.008 Final Gravity : 1.005
I B U : 32 A B V : 5 . 25 %
MALTS & ADJUNCTS
Warminster Malt
Mild Ale Malt @ 10 . 75 % = 0.530 Kg
Simpson`s Malt
Best Pale Ale Malt @ 50 . 5 % = 2.490 Kg
Crafty Maltsters
Pop`s Pale Ale Malt @ 14 . 25 % = 0.705 Kg
Crisp Malt
Chevalier @ 24 . 5 % = 1.210 Kg
FLAKED MAIZE @ 8 % = 0.385 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale type brewing liquor , and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins ;
Before Mashing In as Below ,
1 St Mash Heat = 66 c At 0 - + 90 Mins = 13.900 Litres
2 Nd Mash Heat = 68 c At + 90 - + 120 Mins = 1.920 Litres
At + 120 Mins , Slowly Open the Mash Tun valve and return ANY CLOUDY 1 St Runnings ,
OVER THE MASH : UNTIL BRIGHT & CLEAR , Then Send to the Copper .
SPARGE : @ 71 c at Clear Wort to the Copper + 10 Minutes , = 21.450 Litres .
At a Gravity of 1.004 , Stop Taps and COLLECT WORT in the Copper .
At COLLECTION , Add Liquor to 1.039.75 THEN CONDENSE to 1.040 ON 28.000 Wort Litres .
As the wort is brought to the boil , skim any scum or other rubbish floating on the wort surface ;
BEFORE the 1 St Hop Charge .
SUGARS
No 1 Invert Sugar @ 10.53 % = 0.450 Kg
COPPER
A 2 Hour boil On Hops ; 1 St Charge @ Let Off - 120 @ 1.040 , then At Let Off - 90
ADD The 2 Nd Hop Charge and at Let Off - 38 Mins at 1.047 ON 23.490 Wort Litres in Copper ,
ADD 5.190 Litres of Liquor , Reducing the Gravity to 1.038.5 then ADD the No 1 Invert .
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/2 Hour then,
COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : 28.000 Wort Litres @ 1.040
Cluster @ 6.5 % a/a = 11 g for 8 IBU
2 Nd Hop Charge : 25.900 Wort Litres @ 1.043
East Kent Goldings @ 6.5 % a/a = 23 g for 18 IBU
Saazer @ 3.5 % a/a = 14 g for 6 IBU
Racking Hops : To 25.500 Beer Litres in Container = 8 g East Kent Goldings
YEAST
Pitch with 90 g Weight of a LIVE Yeast at 14 c
ATTENUATION
DAY Hour Heat Gravity
1 P 14.5 1.047.5
2 M 15 1.045
E 16 1.041
3 M 17.5 1.038
E 18 1.032
4 M 18.5 1.028
E 19 1.019
5 M 16 1.016
E 16 1.014
6 M 15 1.011
E 14 1.009 SKIM
7 M 14 1.009 Rack and FINE , ON HOPS as above .
STAND : 2 Days at 14 - 18 c
CELLAR : 4 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and + 24 - 36 Hours , Q . C
Cheers All and Happy Brewing
Edd
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