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 22.910 Wort Litres To Copper @ 1.037.75 ;
85 % Mash Efficiency Assumed
 |
| Playing Card Photo ; From the Brewery History Society Webpage on W & R |
Monday 4 Th July 1910
Gyle Nos : 948 , 949 , 950 , 951
Original Gravity : 1.047.5 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 26 A B V : 4.9 %
MALTS & ADJUNCTS
Crisp Malt : 39.25 % Scottish Ale Malt = 1.320 Kg
34.75 % Hana Vienna = 1.170 Kg
Warminster Malt : 4.5 % Vienna Malt = 0.155 Kg
French & Jupps : 2 % Med Crystal Malt = 0.080 Kg
19.5 % Flaked Maize = 0.630 Kg
++ OAT HULLS = + 0.405 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 = 10.150 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
= 20.400 Litres Allowance
At a gravity of 1.003.75 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun
1.037.75 ON 22.910 Wort Litres ;
ADD 1.800 Litres of LIQUOR =
24.710 Wort Litres IN Copper @ 1.035
CONDENSE TO 1.036 IN COPPER
23.995 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 @ 1.036
14 IBU Cluster @ 6.5 % a/a = + 17 g
AT Let Off - 95 Minutes @ 1.040
ON 21.235 Wort Litres IN COPPER ;
ADD 7.350 Litres of LIQUOR
28.875 Wort Litres IN Copper @ 1.029.75
ADD 1.007.25 No 2 Invert =- 1.037
2 Nd Hop Charge @ Let Off - 60 Minutes
23.820 Wort Litres AT 1.041
10 IBU Goldings @ 6 % a/a = 16 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
21.250 WORT LITRES @ + 60 Minutes IN COPPER @ 1.047.5
RACKING HOPS
7 g East Kent Goldings @ 6.5 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 70 ml of a LIVE YEAST @ 14 c
21.000 Wort Litres IN F V 1 @ 1.047.5
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.047.5 |
|
2 |
M |
15.75 |
1.045 |
|
|
E 1 |
16.75 |
1.040.5 |
|
|
E 11 |
17.5 |
1.037 |
|
3 |
M 7 |
18.5 |
1.032 |
|
|
E 2 |
19 |
1.027 |
|
|
6 |
20 |
1.022
* |
|
|
11 |
21 |
1.020
** |
|
4 |
M 6 |
21 |
1.018.75
*** |
|
|
E 4 |
18.5 |
1.016.75 |
|
|
11 |
18 |
1.015 |
|
5 |
M |
16.5 |
1.014.25 |
|
|
E |
16.5 |
1.013.5 |
|
6 |
E 11 |
13.5 |
1.013 |
|
7 |
M
/ N |
13.5 |
1.013
**** |
* , ** & *** SKIM
**** = RACK & FINE ON HOPS @ 1.013
STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c
CELLAR : 6 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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