How Do All ,
The second of today`s posts is a handy table of the beers as brewed by Russell`s of Gravesend in 1912 ;
An excellent receipt for their A K will be along later today .
The information for the cerevesian receipts which will follow are drawn from
The 1911 - 1912 Gyle Book @ B / THB / RUS / 008 ; Part of the larger Truman`s Archives ,
Cared for by the helpfull and friendly team at The London Archives .
This recipie C Edd Mather 2026
Russell`s Gravesend Brewery Ltd
West Street
Gravesend
Kent
 |
| Photo of Russell`s Brewery from the Brewery History Society Webpage on the Company ; Photo Taken from the area of Gravesend West Station |
A . K
1912
Original Gravity : 1.042 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 40 A B V : 4.9 %
MALTS & ADJUNCTS
Warminster Malt : 43.8 % Plumage Archer = 1.120 Kg
43.8 % Maris Otter = 1.195 Kg
12.4 % FLAKED MAIZE = 0.335 Kg
+++ 0.275 Kg OAT HULLS +++
MASHING
Use a Pale Ale Liquor
Ensure The Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 65 c = 7.210 Litres 0 - + 25 Mins
2 Nd Mash Heat : 66.5 c = 2.90 Litres @ + 25 - + 120 Mins
At 120 Minutes , Slowly Open the mash tun valve ;
Return any Cloudy Wort OVER the Mash UNTIL Clear & Bright ,
Only Then SEND to the Copper and Begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;
76 - 73 c = 12.30 Litres Liquor allowance
At 1.003.25 , STOP TAPS and Collect Mash Wort
22.000 Wort Litres In Copper @ 1.032
CONDENSE to 1.032.75 ON 21.485 Wort Litres
COPPER & HOPS
1 St Hop Charge : Let Off - 105 Minutes
21.485 Wort Litres @ 1.032.75
13 IBU East Kent Goldings @ 6.5 % a/a = + 14 g
2 Nd Hop Charge : Let Off - 70 Minutes
18.695 Wort Litres @ 1.037
15 IBU Brewer`s Gold @ 6.5 % a/a = 15 g
AT Let Off - 30 Minutes at 1.042 ON 16.165 Wort Litres
ADD 6.280 Litres of Liquor to 1.030.25
ADD
1.007.5 No 2 Invert = ADD 0.530 Kg
= 22.445 Wort Litres @ 1.037.5
3 Rd Hop Charge @ Let Off - 20 Minutes
21.700 Wort Litres @ 1.039
6 IBU East Kent Goldings @ 6.5 % a/a = 8 g
6 IBU Brewer`s Gold @ 6.5 % = 8 g
AT Let Off - 12 Minutes , ADD Copper Finings ;
AT Let Off - 5 Minutes @ 1.041 ADD 4.25 ml Caramel
STAND 1/4 Hour at Let Off ;
Recirculate Wort IN Copper 15 - 20 Minutes ,
STAND 1/2 Hour then COOL A S A P to Pitching Heat
20.000 WORT LITRES @ 1.042
YEAST
Pitch 48 ml of a LIVE YEAST @ 15 c
19.700 Wort Litres @ 1.042 IN F V 1
ATTENUATION
|
DAY
|
HOUR
|
HEAT
|
GRAVITY
|
|
1
|
P
|
15
|
1.042
|
|
2
|
M
|
16.5
|
1.040.25
|
|
|
E
|
18.5
|
1.036
|
|
3
|
M
|
19.5
|
1.031
|
|
|
E
|
19.5
|
1.024
|
|
4
|
M
|
20
|
1.018 *
|
|
|
E
|
18
|
1.013.5
**
|
|
5
|
M 6
|
16.5
|
1.011.25
***
|
|
|
11
|
16.5
|
1.011.5
|
|
|
E 6
|
16
|
1.010
|
|
6
|
M
|
13.5
|
1.009.5
|
|
|
E 11
|
13.5
|
1.009
|
|
7
|
M
|
13.5
|
1.009
|
* COOL
** Clear To 2 Nd F V = 19.40 Wort Litres IN F V 2
*** Rack & Fine to DRAUGHT Container
STAND : 5 Days @ 13 - 15 c / 2 - 3 Days @ 16 - 20 c
CELLAR : 2 - 3 WEEKS @ 10 c , THEN Roll & Stillage
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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