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
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| 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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