How Do All ,
In today`s beery information hit , It`s the turn of A 1 , As brewed @ The Old Brewery ,
King St , Norwich by the Morgan Brothers .
As with other posts about the beers of Morgan`s , the information on which the analysis is based
Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at
The London Archives , Northampton Rd , Clerkenwell , Cat Ref : LMA 4453 / D / 02 / 022
If any readers are able to assist my research by allowing in person ,
Or remote access to brewing records in private collections , please get in touch .
This recipie C Edd Mather 2026
This recipie for 18.50 WORT LITRES Ex Mash @ 1.043 TO COPPER
85 % Mash Efficiency Assumed
28.160 Wort Litres IN Copper @ 1.028.25 = Maximum Wort Volume
20.70 BEER LITRES to Conditioning Vessel ON HOPS @ 1.012
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
 |
| Photo Of Margan`s Delivery Yard ; From the Brewery History Society Webpage of Morgan`s |
A . 1
Saturday 20 Th April 1878
Gyle No : 96
Original Gravity : 1.052.25 Bottling Gravity : 1.007 Final Gravity : 1.004
46 IBU A B V : 6.3 %
MALTS
U K Grist
Warminster Malt : 50 % Plumage Archer = 1.550 Kg
24.5 % Maris Otter = 0.760 Kg
Crisp Malt : 20 % Chevalier = 0.620 Kg
Australian Grist
Voyager Craft Malt : 25 % Veloria Schooner = 0.770 Kg
25 % do Vienna = 0.775 Kg
Barrett - Burston Malt : 44.5 % Border Pale @ 4.5 IBC = 1.375 Kg
Universal Grist
Crisp Malt : 20 % Chevalier = 0.620 Kg
50 % Pale Ale @ 4 - 7 IBC = 1.545 Kg
24.5 % Floor Malted Pale Ale = 0.760 Kg
UNIVERSAL MASH ADDITION
Simpson`s Malt : 5.5 % Imperial Malt = 0.185 Kg
MASHING
Use a Pale Ale / Hard Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c @ 0 - + 30 Minutes = 7.430 Litres
2 Nd Mash Heat : 66.5 c @ + 30 - + 120 Minutes = 4.455 Litres
3 Rd Mash Heat : 67.5 c @ + 120 - + 150 Minutes = 4.10 Litres
At 150 Minutes , Slowly open the mash tun valve ;
Return over the mash ANY Cloudy / Turbid 1 St Runnings
UNTIL the Wort is Consistently Clear & Bright 5 Mins ,
THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION
SPARGING & MASH WORT COLLECTION
Sparge @ Clear Wort TO Copper + 8 Minutes
14.420 Litres LIQUOR Allowance @ 79 - 71 - 68 c
STOP TAPS & COLLECT MASH WORT @ 1.004.5
Add LIQUOR to the Copper @ Collection = 1.043 IN COPPER ON 18.50 Wort Litres
WORT COLLECTION
After Collecting 18.000 Wort Litres IN Copper EX Mash @ 1.043 ;
ADD 9.660 Litres of LIQUOR = 28.160 Wort Litres IN COPPER @ 1.028.25 ,
ADD SUGARS = 1.041.25 & CONDENSE ,
TO 1.042 ON 27.645 Wort Litres @ Let Off - 105 Mins .
SUGARS
1.013 No 2 Invert = + 1.150 Kg
COPPER & HOPS
A 1 3/4 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 105 Minutes
27.465 Wort Litres @ 1.042
4 IBU OLD Goldings AT 4.0 % a/a ( AV ) = + 10 g
16 IBU Brewer`s Gold @ 6.5 % a/a = + 23 g
2 Nd Hop Charge @ Let Off - 75 Minutes
25.760 Wort Litres @ 1.045
14 IBU Goldings @ 6.0 % a/a = + 24 g
2 IBU East Kent Goldings @ 6.5 % a/a = + 5 g
3 Rd Hop Charge @ Let Off - 25 Minutes
23.245 Wort Litres @ 1.049.25
10 IBU East Kent Goldings @ 6.5 % a/a = + 16 g
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF , STAND 1/4 Hour ;
Then Recirculate Wort IN Copper 15 - 20 Mins
STAND 3/4 Hour then COOL A S A P to Pitching Heat .
1.052.25 ON 21.825 Wort Litres ( Estimated Yield ) @ Let Off + 60 Minutes
YEAST
Pitch with 110 ml of a LIVE YEAST @ 15 c
21.40 Wort Litres IN F V 1 @ 1.052.25
ATTENUATION
|
DAY
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.052.25 * |
|
2 |
|
16.75 |
1.042 |
|
3 |
M
11 |
20 |
1.030.5 |
|
|
E 11 |
19.5 |
1.025
** |
|
4 |
M
11 |
18.75 |
1.019.5 |
|
|
E 11 |
16.75 |
1.017 |
|
5 |
M 6 |
16.5 |
1.014.25 |
|
|
N |
16 |
1.014 |
|
|
E 11 |
13.5 |
1.012.75 |
|
6 |
E 11 |
13.5 |
1.012.25 |
|
7 |
E 11 |
13 |
1.012 |
|
8 |
M |
13 |
1.012
*** |
* = CLEAR to 2 Nd F V = 21.0 Wort Litres IN F V No 2
** = SKIM , Then + 4 Hours ROUSE & Cool 2 - 3 c
*** = Rack TO MATURATION VESSEL / C . V ON HOPS @ 1.012
ON 20.40 BEER Litres ( Approx )
Hold C . V @ 13 c ONE WEEK ; Cool to 10 c UNTIL @ 1.008.25 ;
SEND TO Bottling Vessel + FININGS and allow to 13 c ON ENTRY .
BOTTLING : Bright & CLEAR @ 1.007 @ 13 - 16 c .
STAND : 1 Week @ 13 - 15 c / 2 - 3 DAYS @ 16 - 20 c
CELLAR : 2 Months @ 10 c .
Q . C : Stand 72 - 48 Hours @ 10 - 12 c THEN Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
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