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 Mild 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 24.250 Wort Litres To Copper @ 1.032.25 ;
85 % Mash Efficiency Assumed
 |
| Playing Card Photo ; From the Brewery History Society Webpage on W & R |
Monday 4 Th July 1910
Gyle Nos : 952 , 953 , 954 , 955
Original Gravity : 1.043.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 26 A B V : 4.3 %
MALTS & ADJUNCTS
Crisp Malt : 40.25 % Scottish Ale Malt = 1.225 Kg
Warminster Malt : 37.75 % Vienna Malt = 1.150 Kg
French & Jupps : 2.5 % Med Crystal Malt = 0.090 Kg
19.5 % Flaked Maize = 0.675 Kg
++ 12 % OAT HULLS = + 0.380 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 = 9.100 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 - 83 c
= 24.500 Litres Allowance
At a gravity of 1.003.25 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun
1.032.25 ON 24.250 Wort Litres ;
ADD 1.820 Litres of LIQUOR =
26.070 Wort Litres IN Copper @ 1.030
CONDENSE TO 1.031.5 IN COPPER
ON 24.700 Wort Litres @ Let Off - 120 Minutes .
SUGARS
1.007.5 No 3 Invert = 0.695 Kg
TO 29.535 Wort Litres
COPPER & HOPS
A 2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 120 Minutes
24.700 Wt / Litres @ 1.031.5
14 IBU Cluster @ 6.5 % a/a = + 17 g
2 IBU East Kent Goldings @ 6.5 % a/a = 4 g
AT Let Off - 95 Minutes @ 1.035
ON 21.955 Wort Litres IN COPPER ;
ADD 7.600 Litres of LIQUOR
29.555 Wort Litres IN Copper @ 1.026
ADD 1.007.5 No 1 Invert =- 1.033.5
2 Nd Hop Charge @ Let Off - 30 Minutes
23.820 Wort Litres AT 1.040
10 IBU Goldings @ 6 % a/a = 14 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
21.300 WORT LITRES @ + 60 Minutes IN COPPER @ 1.043.5
RACKING HOPS
7 g East Kent Goldings @ 6.5 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 72 ml of a LIVE YEAST @ 14 c
21.300 Wort Litres IN F V 1 @ 1.044
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
15 |
1.044 |
|
2 |
M |
16.5 |
1.042.5 |
|
|
|
17.5 |
1.041 |
|
|
E 11 |
18 |
1.039.5 |
|
3 |
M |
19.5 |
1.035 |
|
|
N |
20 |
1.032.5 |
|
|
E 6 |
21 |
1.029
* |
|
4 |
M |
21 |
1.025
** |
|
|
E 6 |
20 |
1.020 |
|
5 |
M 6 |
20 |
1.018
*** |
|
|
E 11 |
16.5 |
1.014 |
|
6 |
M 8 |
14 |
1.013.25 |
|
|
E 11 |
13.5 |
1.013 |
|
7 |
M
/ N |
13.5 |
1.013
**** |
* = CLEAR To 2 Nd F V = 20.900 Wort Litres IN F V 2
** & *** = SKIM
**** = 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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