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, 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 Etc ; 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 |
Thursday 19 Th May 1910
Gyle Nos : 760 , 761 , 762
Original Gravity : 1.052.75 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 42 A B V : 5.6 %
MALTS & ADJUNCTS
Warminster Malt : 38.3 % Plumage Archer = 1.395 Kg
38.3 % Mild Ale Malt = 1.395 Kg
Simpson`s Malt : 8.2 % Best Pale Ale = 0.300 Kg
+++ 0.250 Kg OAT HULLS +++
15.2 % 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 c @ 0 - + 120 Mins = 9.600 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 - 69 c
= 20.0 Litres Allowance
At a gravity of 1.004 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun = 1.039 ON 24.0 Wort Litres CONDENSE TO 1.040 IN COPPER
ON 23.385 Wort Litres @ Let Off - 105 Minutes .
SUGARS
1.008.75 No 2 Invert = 0.735 Kg
TO 26.685 Wort Litres
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 90 Minutes
26.390 Wt / Litres @ 1.040
23 IBU East Kent Goldings @ 6.5 % a/a = 28 g
ALT : Cluster @ 6.5 % a/a
AT Let Off - 80 Minutes @ 1.041.5
ON 22.505 Wort Litres IN COPPER ;
ADD 4.1870 Litres of LIQUOR
26.685 Wort Litres IN Copper @ 1.035
ADD 1.008.75 No 1 Invert =- 1.043.75
2 Nd Hop Charge @ Let Off - 60 Minutes
25.615 Wort Litres AT 1.045.5
4 IBU Goldings @ 6 % a/a = 7 g
5 IBU Bramling Cross @ 6.5 % a/a = + 8 g
3 Rd Hop Charge @ Let Off - 25 Minutes
23.350 Wort Litres @ 1.049.5
2 IBU Goldings @ 6 % a/a = 3 g
6 IBU Bramling Cross @ 6.5 % a/a = + 9 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
21.825 WORT LITRES @ + 60 Minutes IN COPPER @ 1.052.75
RACKING HOPS
10 g East Kent Goldings @ 6.5 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 128 ml of a LIVE YEAST @ 14 c
21.400 Wort Litres IN F V 1 @ 1.052.75
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.052.75 |
|
2 |
M |
16.5 |
1.050
* |
|
|
E |
19 |
1.046.25 |
|
3 |
M |
20 |
1.036 |
|
|
E 5 |
21 |
1.027 |
|
|
E 10 |
18.5 |
1.024.5 |
|
4 |
M |
19 |
1.021 |
|
|
E |
18 |
1.016.75 |
|
5 |
M |
16.5 |
1.014 |
|
|
E |
16 |
1.013.25 |
|
6 |
E 11 |
14.5 |
1.013 |
|
7 |
M
/ N |
14 |
1.013
** |
* = CLEAR To 2 Nd F V = 20.900 Wort Litres IN F V 2
** = RACK & FINE ON HOPS @ 1.013
STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c
CELLAR : 8 Weeks @ 8 c then 2 WEEKS @ 12 c ; 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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