How Do All ,
Thanks to my completion of analysis of the March - September 1910 Brewing Book ;
I`m happy to be able to bring you this classy , Yet not regularly brewed beer receipt .
As a few blog readers will know,
I`m looking for access to old brewing records that may survive in private collections & archives .
If you`re able to assist with my research , Please leave a comment below or ,
get in touch with me @ beerhistorybloke@gmail.com .
This Recipe C Edd Mather 2026
Warwicks & Richardsons Ltd
The Brewery
Northgate
Newark
Nottinghamshire
This recipie for 27.500 Wort Litres To Copper @ 1.031 ;
85 % Mash Efficiency Assumed
 |
| Playing Card Photo ; From the Brewery History Society Webpage on W & R |
Wednesday 3 Rd March 1910
Gyle No : 1082
Original Gravity : 1.046.75 Racking Gravity : 1.011.75 Final Gravity : 1.008
I B U : 30 A B V : 5.0 %
MALTS & ADJUNCTS
Warminster Malt : 72.6 % Plumage Archer = 2.410 Kg
Crisp Malt : 8.0 % Scottish Ale Malt = 0.265 Kg
French & Jupps : 2.7 % Medium Crystal = 0.100 Kg
+++ 0.350 Kg OAT HULLS +++
16.7 % FLAKED MAIZE = 0.545 Kg
MASHING
Use an Pale Ale type Liquor
Thoroughly Pre Warm the Mash Tun ;
With Liquor @ 95 c - 10 Mins BEFORE Mashing In ,
Liquor 1.5 " ABOVE the Plates .
Mash : 67.5 c @ 0 - + 120 Mins = 9.200 Litres At 120 Minutes , slowly open the mash tun valve and ,
RETURN any cloudy / turbid 1 St runnings
Over the mash until BRIGHT & CLEAR + 5 Mins ,
Only Then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to Copper +8 Mins @ 79 - 84 - 79 - 76 - 74 c
= 21.50 Litres Allowance
At a gravity of 1.003.25 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun = 1.031 ON 27.50 Wort Litres CONDENSE TO 1.032.25 IN COPPER
ON 26.390 Wort Litres @ Let Off - 105 Minutes .
SUGARS
1.006.75 No 2 Invert = 0.555 Kg
TO 26.125 Wort Litres @ 1.032.25
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 90 Minutes
26.390 Wt / Litres @ 1.034
14 IBU Cluster @ 6.5 % a/a = 19 g
AT Let Off - 70 Minutes @ 1.035.5
ON 23.770 Wort Litres IN COPPER ;
ADD 2.395 Litres of LIQUOR
26.125 Wort Litres IN Copper @ 1.032.25
ADD 1.006.75 No 1 Invert =- 1.039
2 Nd Hop Charge @ Let Off - 60 Minutes
25.120 Wort Litres AT 1.040.5
16 IBU Goldings @ 6 % a/a = 24 g
AT Let Off - 12 Minutes , ADD the Copper Finings ;
Then AT LET OFF ; STAND 15 Mins ,
RECIRCULATE IN COPPER 15 - 20 Minutes
THEN STAND 1/2 Hour
BEFORE COOLING A S A P to Pitching Heat
21.240 WORT LITRES @ + 60 Minutes IN COPPER @ 1.046.75
RACKING HOPS
4 g Goldings @ 6 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 78 ml of a LIVE YEAST @ 15 c
20.90 Wort Litres IN F V 1 @ 1.046.75
ATTENUATION
|
Day |
Hour |
Heat |
Gravity |
|
1 |
P |
15 |
1.046.75 |
|
2 |
M |
16 |
|
|
|
E |
18 |
1.040 |
|
3 |
M |
20.5 |
1.034 |
|
|
E |
20.5 |
1.026 |
|
4 |
M |
20.5 |
1.021
* |
|
|
E |
21 |
|
|
5 |
M |
21 |
1.018
** |
|
|
E |
19 |
1.016.75
*** |
|
6 |
M |
16.5 |
1.013.5 |
|
|
E |
16 |
1.012.75 |
|
7 |
E |
14 |
1.012 |
|
|
E
11 |
14 |
1.011.75 |
|
8 |
M |
14 |
1.011.75
**** |
* , ** & *** = SKIM
**** = RACK & FINE ON HOPS @ 1.011.75 - 1.011.5
STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c
CELLAR : 4 Weeks @ 8 - 10 c then Roll & Stillage .
STILLAGE : 1 WEEK @ 10 c , then FULLY VENT and allow 4 - 8 Hours BEFORE Q , C
Cheers All and Happy Brewing 🍻 ,
Edd
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