How Do All ,
Here`s the last in the current ` Mini Series ` of XXX Ale recipies .
This recipe is from the only surviving Brewing Book in a public archive for Warwicks & Richardsons brewery in Newark ; The 1910 Brewing Book from Warwicks & Richardsons is deposited with the helpful team at Nottinghamshire Archives Catalogue No : DD / NM / 8 / 4 / 1 .
I hope that you all enjoy the recipe; If you`re able to support my research with photos of
Old Brewing Books Etc , Please get in touch , I`d love to hear from you .
This recipe for 30.500 Wort Litres to Copper @ 1.043 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THEIR OWNER
This recipe C Edd Mather 2022
Warwicks & Richardsons Ltd
The Brewery
Northgate
Newark On Trent
Nottinghamshire
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| Illustration of the brewery from The Brewery History Society Website |
Thursday 17 Th March 1910
Gyle Nos : 542 - 544
Original Gravity : 1.057.25 Racking Gravity : 1.020 Final Gravity : 1.017
I B U : 26 A B V : 5.75 %
MALT & ADJUNCTS
Crisp Malt
Hana Vienna Malt @ 27.5 % = 1.595 Kg
Warminster Maltings
Mild Ale Malt @ 26.25 % = 1.520 Kg
Crafty Maltsters
Pop`s Pale Ale @ 26.25 % = 1.315 Kg
French & Jupps
Medium Crystal @ 2.5 % = 0.160 Kg
FLAKED MAIZE @ 17.5 % = 0.995 Kg
MASHING , SPARGING & COLLECTION
Use a Mild Ale / Soft brewing Liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Before
Mashing In as below , ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
MASH HEAT : 65 c AT 0 - + 90 Minutes = 14.900 Litres
At 90 Minutes , Clear Wort by return OVER the Mash ( SLOWLY ) , Then ONCE Consistently
CLEAR & BRIGHT , Cast to the Copper .
SPARGE : At Clear Wort to Copper + 10 Minutes @ 74 - 71 - 68 c = 31.820 Litres .
AT A Gravity of 1.004.5 , STOP TAPS / Close Mash Tun Valve OFF , and Collect Wort in the Copper .
At COLLECTION , ADD Liquor to reduce the Gravity to 1.042.75 , then CONDENSE
to 30.500 Wort Litres in Copper @ 1.043 .
SUGARS
No 2 Invert @1.004 = 6.99 % = 0.350 Kg
No 3 Invert @ 1.004 = 6.99 % = 0.352 Kg
PRIMINGS : No 3 Invert @ 1.002.75 = 4.81 % = 0.225 Kg
COPPER
A 1 3/4 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 105 @ 1.043 to 30.500 Wort Litres
Then at Let Off -45 Mins , ON 24.825 Wort Litres in Copper @ 1.051 , ADD 3.155 Litres of Liquor , Reducing the Gravity to 1.045.25 ON 27.980 Wort Litres in Copper then ADD the Invert Sugars , INCREASING the Gravity to 1.053.25 , THEN AT Let Off - 30 ON 27.585 Wort Litres @ 1.054 , ADD 2 Nd Hops . AT Let Off - 12 Minutes , ADD the Copper Finings then AT Let Off ( 105 Minutes )
STAND COPPER 1/2 Hour then COOL A S A P To Pitching Heat and send to F V .
HOPS
1 St Hop Charge : OLD Cluster @ 6 % a/a = 12 IBU = 19 g
2 Nd Hop Charge : Goldings @ 6 % a/a = 7 IBU = 11 g
Sussex @ 5.5 % a/a = 7 IBU = 12 g
RACKING HOPS : To 25.500 Beer Litres Racked Down ;
Goldings @ 6 % = 5.5 g
Fuggles @ 5.5 % = 4.5 g
YEAST
Pitch 90 g Weight of a LIVE YEAST @ 14.5 c TO 25.925 Wort Litres @ 1.057.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.057.25 ROUSE @ Pitch + 6 Hrs and AT EVERY 6 - 8 Until STOP
2 M 17.5 1.045
E 18.5 1.042
3 M 20 1.029
E 21 1.023
4 M 21 1.020
E 18 1.019
5 M 17 1.018.5
E 16 1.018 ADD Primings to F V
E 15 1.020.5
6 M 15 1.020
E 14 1.020 RACK & FINE ON HOPS ( 25.500 Beer Litres to Container )
STAND : 2 Days at 16 - 18 c
CELLAR : At 10 c FOR 2 Weeks
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 16 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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