How Do All ,
You might be relieved to know that this is one of the last in the current series of Stout / Porter recipies ,
This time from the Newark brewery of Warwick`s & Richardsons ; In another first , this recipe is also the Last of the Warwicks & Richardsons beers from the 1910 Brewing Book deposited with the team at Nottinghamshire Archives Cat No : DD / NM / 8 / 4 / 1 .
If any blog readers know of other historic records from a brewery in Nottinghamshire or Derbyshire ,
Please get in touch if you can send photos of them ; I`d love to hear from you .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Warwick`s & Richardson`s Ltd and their successors in title
THIS RECIPE FOR 29.500 Wort Litres TO COPPER @ 1.046 , 75 % Mash Efficiency
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| Label Photo Courtesy of Peter Dickinson |
DOUBLE STOUT
Monday 21 St March 1910
Brew Nos : 552 , 553
Original Gravity : 1.069.5 Bottling Gravity : 1.024.5 Final Gravity : 1.021.5
I B U : 20 A B V : 6.5 %
MALTS & ADJUNCTS
Warminster Malt :
Vienna Malt @ 53.5 % = 3.325 Kg
Crisp Malt :
Scottish Ale Malt @ 8.25 % = 0.490 Kg
French & Jupps :
Med Crystal Malt @ 11 % = 0.740 Kg
Black Malt @ 8.25 % = 0.555 Kg
FLAKED MAIZE @ 17 % = 1.000 Kg
OAT HULLS : ++ 4 % = 0.245 Kg
TOTAL Grist Weight : 6.345 Kg
MASHING
Use a Stout / Porter type brewing liquor , Pre Warm the Mash Tun to 90 c - 10 Minutes before
Mashing In , Ensuring that the liquor is at least 1.5 " ABOVE the Plates .
1 St Mash Heat : 63 c At 0 - + 20 Minutes = 14.975 Litres
2 Nd Mash Heat : 66 c At + 20 - + 140 Minutes = 3.050 Litres
At + 120 Minutes Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings ,
OVER THE MASH until they run CONSISTENTLY BRIGHT & CLEAR , Then ONLY should the WORT be sent to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort + 10 Minutes at 74 - 70 - 68 c and at a Gravity of 1.005 , Stop Taps ;
THEN COLLECT WORT : At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to
1.045.75 ON 29.50 Wort Litres , REMOVE any Scum / Detritus floating on the Wort Surface BEFORE ADDING THE 1 St Hop Charge @ Let Off - 120 Minutes .
SUGARS
1.009.75 No 3 Invert @ 14.39 % = 0.800 Kg
1.002.5 Caramel @ 3.6 % = 0.200 Kg
COPPER
A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.046 , THEN at Let Off - 45 Minutes ;
ON 25.490 Wort Litres in Copper @ 1.052.25 , ADD No 3 Invert Sugar then at Let Off - 35 Mins ,
ON 25.075 Wort Litres in Copper @ 1.063 , ADD the CARAMEL , then @ Let Off - 30 Minutes ,
ADD the 2 Nd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings .
AT LET OFF( 120 Mins ) , STAND COPPER 1/2 Hour BEFORE COOLING to Pitching Heat A S A P
HOPS .
1 St Hop Charge : AT Let Off - 120 ON 29.500 Wort Litres @ 1.046
8 IBU OLD Cluster @ 5.0 % a/a =15 g
2 Nd Hop Charge : AT Let Off - 30 Minutes ON 24.985 Wort Litres @ 1.066
20 IBU OLD Cluster @ 5.0 % a/a = 38 g
YEAST
Pitch with 130 g WEIGHT of a LIVE Yeast @ 15 c
Reccomendation : Brewlab East Midlands 1 Strain
TO 23.660 Wort Litres @ 1.069.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.069.5 DROP to 2 Nd F V @ 1.067
2 E 5 20 1.054 23.400 Wort Litres IN VESSEL
3 M 21 1.045
E 21 1.039
4 M 18 1.033
E 15.5 1.029.5 SKIM @ 1.030.5
5 M 14 1.029
E 13.5 1.028
6 M 13.5 1.028 SEND TO MATURATION VESSEL & COOL to 10 c
N B : ADD 1.002 @ 2.89 % Malt Extract to 23.000 BEER LITRES IN VESSEL = 0.150 Kg
STAND : 1 WEEK @ 10 c
CELLAR : @ 8 c UNTIL AT 1.025.5 , THEN STILLAGE C . V and allow to 12 c
VENT : AT 1.025 AND ALLOW TO 14 c
BOTTLE : CLEAR & BRIGHT @ 1.024.5 15 c THEN STAND 1 WEEK @ 12 - 15 C
CELLAR : 2 Months @ 10 c
STAND : 1 - 2 Weeks @ 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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