WARWICKS & RICHARDSONS : B B 1910

How Do All , 

Here`s a tasty and Simple to brew Bitter Beer from the Newark brewery of Warwick`s & Richardsons ,  This recipe ;for 29.500 Litres to the Copper @ 1.039.5 comes from my interpretation of records contained in the Sole surviving Warwick`s brewing record in a public archive ; A Brewing Book from 1910 Which forms part of the collections at Nottinghamshire Archives , Cat No : DD/NM/8/4/1 .

This recipe C Edd Mather 2022 

                ANY AND ALL COMMERCIAL PRODUCTION RIGHTS ARE RESERVED TO

                                 Warwicks & Richardsons Ltd and their successors in title       

Warwicks & Richardsons Ltd

The Brewery

Northgate

Newark On Trent

Nottinghamshire

Illustration of the brewery from The Brewery History Society Website

                        

                                            BITTER BEER

                                                          Friday 29 Th April 1910  

                                                       Brew Nos : 688 , 689 , 690 

                   Original Gravity : 1.052.75 Racking Gravity : 1.015 Final Gravity : 1.012 

                                                       I B U : 36    A B V : 5.75 %

                                                          MALTS  &  ADJUNCTS 

Crisp Malt : Plumage Archer          @ 77.75 % = 3.990 Kg 

Warminster Malt : Maris Otter        @   8.5   % = 0.440 Kg 

FLAKED MAIZE                           @ 13.75 % = 0.685 Kg 

OPTIONAL ; Oat Hulls @ 1.5 % = 0.075 Kg 

                                           MASHING , SPARGING & COLLECTION 

Use a Pale Ale type brewing liquor , Thoroughly pre warm the Mash Tun to 90 c - 10 Minutes 

BEFORE Mashing In , Ensuring the Liquor is 1.5 " ABOVE the Plates .

                                  MASH : 66.5 c AT 0 - + 90 Minutes = 13.735 Litres 

At 90 Minutes , Slowly open the Mash Tun Valve and return any turbid 1 St runnings OVER the Mash ,

UNTIL the Wort is Consistently CLEAR & BRIGHT , ONLY Then send to the Copper .

SPARGE : At Clear Wort to Copper + 10 Minutes @ 74 - 71 - 68 c = 27.210 Litres , And at a Runnings Gravity of 1.004 , STOP TAPS and COLLECT WORT in the Copper .

COLLECTION : At Collection , ADD Liquor to the Copper , Reducing the Gravity to 1.039.25 

THEN CONDENSE to 29.500 Wort Litres in Copper @ 1.039.5 , Removing any Scum or Detritus floating on the Wort surface as it Condenses .

                                                                   SUGARS

                                        No 3 Invert @ 1.007.5 = 14.22 % = 0.645 Kg  

PRIMINGS : No 2 Invert @ 1.002.5 TO 2= 4.74 % = 0.200 Kg 

                                                                     COPPER 

A 1 1/2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 90 Minutes then at L/Off - 60 @ 1.043 , ADD 

the 2 Nd Hop Charge ; At Let Off - 40 Minutes at 1.044 , ON 25.945 Wort Litres @ 1.044 ;

ADD LIQUOR , reducing the Gravity to 1.041.75 = + 1.400 L= 27.395 Wort Litres @ 1.041.75 

THEN ADD the No 3 Invert and at Let Off - 30 , ADD the 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD Copper Finings , Then at Let Off , STAND 1/2 Hour then ,

                                                     COOL A S A P TO Pitching Heat .

                                                                       HOPS 

                                     1  St Hop Charge : 29.500 Wort Litres @ 1.039.5 

                           4 IBU  OLD Cluster @ 6 % = 6 g , 4 IBU Fuggles @ 5.5 % = 7 g 

                                    2 Nd Hop Charge : To 26.885 Wort Litres @ 1.043 

                                           14 IBU Brewer`s Gold @ 6.5 % = 18 g 

                                     3 Rd Hop Charge : To 27.205 Wort Litres @ 1.049.5 

           10 IBU Keyworth Mid Season @ 6.5 % = 14 g , 4 IBU Goldings @ 6 % = 6 g 

RACKING HOPS : 3 g Goldings @ 6 % a/a TO 24.700 BEER LITRES Racked Down 

                                                                      YEAST 

                                              Pitch with 114 g Weight of a LIVE Yeast @ 15 c

                                 Suggested Strain Type : Brewlab East Midlands 1 Strain 

                                                        ATTENUATION

DAY   Hour  Heat   Gravity                                             REMARKS 

   1           P        15     1.052.75

   2          M       18.5   1.050

               E        19      1.042

   3          M       20      1.033

               E        21      1.027

   4          M       20      1.022

               E        21      1.018       CLEAR TO 2 Nd F V & COOL 25.100 Wort Litres in Vessel  (ON PRIMINGS )

   5          M      16       1.017.5   

                E      16       1.016.5

   6          M      15       1.015.5

                E      14        1.015

   7           M     14        1.015 Rack ON HOPS .

STAND : 2 Days @ 14 -  19 c 

CELLAR : 1 Week @ 10  c then @ 8 c for 3 WEEKS , Vent Excess C O 2 and ADD FININGS 

                   Roll / Distibute Finings Well .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow + 12 - 18 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd