Monday 2 January 2023

WARWICKS & RICHARDSONS : SINGLE STOUT 1910

 How Do  ,

A Happy New Year to you all ; Here`s today`s recipe for you all to try .

This recipe comes from my interpretation of entries in the sole surviving Brewing Book in a Publicly accessible archive from Warwick`s and Richardson`s , one which covers the majority of the 1910 Brewing Season .Happily this sirvivor is in the collections of Nottinghamshire Archives, Cat No : DD NM 8 / 4 / 1.

What can you expect from THE historic beer blog in 2023 ? ;  historic recipies ; 
Analysed and interpreted then written IN the complete absence of brewing software ; As I know that
the Gross Weight % of ingredients is NOT the correct way to analyse then write recipies based on historic brewing records . 

Anyroad , Mini Rant over ; Here`s today`s excellent Stout reciept ;

This recipe C Edd Mather 2023 

                 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
                              Warwick`s & Richardson`s 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

                    SINGLE STOUT ( "S . S" )                                                                   Thursday 24 Th March 1910
                                                  Brew Nos : 570 , 571 , 572  
       Original Gravity : 1.055 C V Gravity : 1.025 Bottling : 1.020.75 Final : 1.018
                                                  I B U : 24     A B V : 5.0 %  

                                                  MALTS   &   ADJUNCTS 
Warminster Malt :
                                                Mild Ale Malt @ 35.25 % = 1.720 Kg
                                                Vienna Malt    @ 22.75 % = 1.105 Kg 
Crafty Maltsters :       Pop`s Pale Ale Malt     @   8.0   % = 0.390 Kg
French & Jupps :       Medium Crystal Malt   @ 10.25 % = 0.560 Kg 
                                                   Black Malt    @  4.75 % = 0.260 Kg  ( TO MASH TUN )
                                                                                              0.008 Kg ( TO Copper ) 
FLAKED MAIZE                                            @ 19     % = 0.910 Kg                  

                                               *** OAT HULLS @ ++ 3.5 % = 140 g 


                                                                    MASHING 
USE A Soft / Stout Liquor Profile ; Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In as Below ; ENSURING that the Liquor is 1.5 " ABOVE the Plates .
                                 1 St  Mash Heat : 64 c At       0 - +   60 Minutes = 11.920 Litres 
                                 2 Nd Mash Heat : 67 c At + 60 - + 150 Minutes =   6.630 Litres 
At 150 Minutes , Set Taps and CLEAR WORT by RETURN OVER THE MASH  UNTIL CLEAR ,
                                          ONLY THEN ALLOW TO THE COPPER 
SPARGING : Sparge at Clear Wort to Copper + 10 Minutes at 74 - 71 - 68 c = 22.250 Litres ;
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , REDUCING the Gravity to 1.037.25 ,
THEN CONDENSE TO 1.037.5 ON 29.500 Wort Litres in Copper .
AS the Wort condenses , REMOVE ANY SCUM / DETRITUS floating on the Wort Surface .

                                                                     SUGARS 
                                              1.007.5    No 4 Invert @ 13.64 % = 0.605 Kg 
                                              1.001.25  Caramel      @   3.37 % = 0.140 Kg 

                                                                     COPPER 
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes , then at Let Off - 45 Minutes ;
AT 1.045 Gravity ON 23.600 Wort Litres , ADD 2.145 Litres of Liquor , REDUCING the Gravity to 1.041.25 ON  25.745 Wort Litres ; THEN ADD THE No 4 Invert Sugars .
AT Let Off - 30 Minutes , ADD the 2 Nd Hop Charge , then at Let Off - 15 Minutes , 
ADD the Caramel then at Let Off - 10 Minutes , ADD Copper Finings then at Let Off - 5 + Black Malt .
              AT LET OFF : STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .

                                                                      HOPS 
                                      1 St Hop Charge : To 29.500 Wort Litres @ 1.037.5 
                                              12 IBU  Cluster @ 6.5 % a/a = 16 g 

                                      2 Nd Hop Charge : To 25.085 Wort Litres @ 1.050 
                                               12 IBU Cluster @ 6.5 % a/a = 15.5 g 

                                                                    YEAST  
                                    Pitch with 68 g Weight of a LIVE YEAST @ 15.5 c 
                                                 TO 23.295 Wort Litres @ 1.055 
                                          Reccomended Strain : Brewlab East Midlands 

                                                      ATTENUATION
DAY   Hour   Heat   Gravity                              REMARKS 
    1         P        15.5      1.055 
    2        E         18         1.047
    3        M        20         1.041
               E        21         1.033
    4        M        19         1.027
               E        14         1.026
    5        M        13         1.026
    6        M        13         1.026  SEND TO CONDITIONING VESSEL 

STAND : 13 - 18 c 3 days , Then COOL TO 8 - 10 c 

STILLAGE C . V : @ 1.023 10 c FOR 1 WEEK , THEN FULLY VENT and allow to 14 c 

BOTTLING : CLEAR & BRIGHT @ 1.020.75 - 1.020.5 @ 14 c - 15 c 
STAND : 1 WEEK @ 12 - 15 c 

CELLAR : 1 Month @ 12 c , 1.5 Months @ 10 c 

STAND : 1 WEEK @ 12 c BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd 

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