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, ` Premium ` Mild beer receipt .
As a few blog readers will know, I`m looking for access to old brewing records ;
Which 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 24.0 Wort Litres To Copper Ex MASH @ 1.042.5 ;
85 % Mash Efficiency Assumed
 |
| Playing Card Photo ; From the Brewery History Society Webpage on W & R |
Thursday 17 Th March 1910
Gyle Nos : 542 , 543 , 544
Original Gravity : 1.055.5 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 28 A B V : 5.6 %
MALTS & ADJUNCTS
|
Plumage
Archer |
|
27.25 % |
1.080
Kg |
|
Pale
Ale @ 6 – 9 IBC |
|
52 % |
2.060
Kg |
|
French
& Jupps : Medium Crystal |
|
2.5 % |
0.115
Kg |
|
|
|
|
|
|
FLAKED
MAIZE |
|
18.25 % |
0.715
Kg |
|
|
|
|
|
|
++ OAT HULLS
++ |
|
++
10 % ++ |
0.400
Kg |
MASHING
Use an Mild 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 : 65 c @ 0 - + 120 Mins = 11.30 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
1 St Sparge @ 73 c = 11.0 Liquor Litres
2 Nd Sparge @ 83 c = 13.20 Liquor Litres
At a gravity of 1.004.25 ; STOP TAPS and Collect Wort IN COPPER
WORT COLLECTION
COLLECTION Ex Mash Tun
1.042.5 ON 24.0 Wort Litres ;
CONDENSE TO 1.043.5 IN COPPER
23.435 Wort Litres @ Let Off - 90 Minutes .
SUGARS
1.008 No 3 Invert = 0.635 Kg
TO 25.165 Wort Litres @ 1.040.25
COPPER & HOPS
A 1 1/2 Hour Boil ON HOPS ;
1 St Hop Charge @ Let Off - 90 Minutes
23.435 Wt / Litres @ 1.043.5
16 IBU Cluster @ 6.5 % a/a = + 21 g
AT Let Off - 60 Minutes @ 1.047
ON 21.550 Wort Litres IN COPPER ;
ADD 3.615 Litres of LIQUOR
25.165 Wort Litres IN Copper @ 1.040.25
ADD 1.008 No 3 Invert =- 1.048.25
2 Nd Hop Charge @ Let Off - 30 Minutes
23.210 Wort Litres AT 1.052
12 IBU Goldings @ 6 % 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
21.645 WORT LITRES @ Let Off + 60 Minutes IN COPPER @ 1.055.5
RACKING HOPS
4 g Goldings @ 6 % a/a
TO 20.400 Beer Litres Racked Down
YEAST
Pitch with 116 ml of a LIVE YEAST @ 14 c
21.20 Wort Litres IN F V 1 @ 1.055.5
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
14 |
1.055.5 |
|
2 |
E 5 |
17.5 |
1.044.75 |
|
3 |
M 6 |
20 |
1.036.5 |
|
|
E 5 |
21 |
1.028.75
* |
|
4 |
M 6 |
21 |
1.023.75 |
|
|
E |
21 |
1.020
** |
|
5 |
E 5 |
20 |
1.017.75 |
|
6 |
E 1 |
16 |
1.016.25 |
|
|
11 |
15.5 |
1.015.25 |
|
7 |
E 11 |
13.5 |
1.015 |
|
8 |
M
/ N |
13.5 |
1.015
*** |
* & ** = SKIM
*** = RACK & FINE ON HOPS @ 1.015
STAND : 1 WEEK @ 12 - 15 c / 3 Days @ 16 - 20 c
CELLAR : 3 - 4 Weeks @ 8 c then 1 WEEK @ 10 - 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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