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 Light Bitter 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 24.000 Wort Litres To Copper @ 1.033.25 ;
85 % Mash Efficiency Assumed
 |
| Playing Card Photo ; From the Brewery History Society Webpage on W & R |
Wednesday 30 Th March 1910
Original Gravity : 1.042.75 Racking Gravity : 1.010.75 Final Gravity : 1.008
I B U : 30 A B V : 4.25 %
MALTS & ADJUNCTS
Warminster Malt : 76.6 % Plumage Archer = 2.380 Kg
Simpson`s Malt : 16.25 % Best Pale Ale = 0.505 Kg
French & Jupps : 0.75 % Medium Crystal = 0.026 Kg
+++ 0.340 Kg OAT HULLS +++
16.4 % FLAKED MAIZE = 0.520 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 : 66 c @ 0 - + 120 Mins = 8.70 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
= 19.0 Litres Allowance
At a gravity of 1.004.25 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun = 1.033.25 ON 24.0 Wort Litres CONDENSE TO 1.034 IN COPPER
ON 23.455 Wort Litres @ Let Off - 105 Minutes .
SUGARS
1.006.5 No 1 Invert = 0.560 Kg
TO 27.405 Wort Litres @ 1.029
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 90 Minutes
23.455 Wt / Litres @ 1.034
14 IBU Cluster @ 6.5 % a/a = 17 g
AT Let Off - 70 Minutes @ 1.036
ON 22.075 Wort Litres IN COPPER ;
ADD 5.330 Litres of LIQUOR
27.405 Wort Litres IN Copper @ 1.029
ADD 1.006.5 No 1 Invert =- 1.035.5
2 Nd Hop Charge @ Let Off - 60 Minutes
26.825 Wort Litres AT 1.036.25
12 IBU Brewer`s Gold @ 6.5 % a/a = 18 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
22.015 WORT LITRES @ + 60 Minutes IN COPPER @ 1.042.75
RACKING HOPS
8 g Brewer`s Gold @ 6.5 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 75 ml of a LIVE YEAST @ 15 c
21.600 Wort Litres IN F V 1 @ 1.042.75
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14.5 |
1.042.75 |
|
2 |
E 5 |
17.5 |
1.037.5
* |
|
3 |
M 8 |
19.25 |
1.032.75 |
|
|
E 5 |
20.5 |
1.025.5 |
|
4 |
M 6 |
21.25 |
1.019.75** |
|
|
8 |
20.5 |
1.018 |
|
5 |
M 6 |
20 |
1.016
*** |
|
|
E 4 |
18 |
1.013.75 |
|
|
11 |
16.5 |
1.013.25 |
|
6 |
M 8 |
16.5 |
1.013 |
|
|
E 11 |
14.25 |
1.012.75 |
|
7 |
M
9 |
13.5 |
1.012.25
**** |
|
|
Noon |
13 |
1.011.25 |
|
|
E
9 |
12.5 |
1.011 |
|
|
11 |
12.5 |
1.010.75 |
|
8 |
M
/ N |
12.5 |
1.010.75 R & F |
* = CLEAR to 2 Nd F V = 21.300 Wort Litres IN F V 2
** = SKIM
*** = SKIM
**** = CLEAR to 3 Rd F V = 21.000 BEER LITRES
RACK & FINE : ON HOPS @ 1.010.75 @ 13 - 12.5 c
STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c
CELLAR : 4 Weeks @ 8 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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