How Do All ,
In today`s beery receipt hit , It`s the turn of " L . B " ,
As brewed @ The Old Brewery , King St , Norwich by the Morgan Brothers .
As with other posts about the beers of Morgan`s , the information on which the analysis is based
Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;
Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at
The London Archives , Northampton Rd , Clerkenwell , Cat Ref : LMA 4453 / D / 02 / 022
If any readers are able to assist my research by allowing in person ,
Or remote access to brewing records in private collections , please get in touch .
This recipie C Edd Mather 2026
This recipie for 25.500 WORT LITRES Ex Mash @ 1.030 TO COPPER
85 % Mash Efficiency Assumed
28.875 Wort Litres IN Copper @ 1.025.75 = Maximum Wort Volume
Morgan Brothers
The Old Brewery
King St
Norwich
Norfolk
LIGHT BITTER
Wednesday 5 Th February 1879
Gyle No : 27
Original Gravity : 1.044 Bottling Gravity : 1.007 Final Gravity : 1.004
46 IBU A B V : 5.2 %
MALTS
U K Grist
Warminster Malt : 77.5 % Plumage Archer = 2.310 Kg
Crisp Malt : 20 % Chevalier = 0.595 Kg
UNIVERSAL MASH ADDITION
Simpson`s Malt : 2.5 % Imperial Malt = 0.080 Kg
MASHING
Use a Pale Ale / Hard Liquor ;
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
- 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 63.5 c @ 0 - + 30 Minutes = 6.420 Litres
2 Nd Mash Heat : 66 c @ + 30 - + 120 Minutes = 4.780 Litres
3 Rd Mash Heat : 66.5 c @ + 120 - + 150 Minutes = 4.80 Litres
At 150 Minutes , Slowly open the mash tun valve ;
Return over the mash ANY Cloudy / Turbid 1 St Runnings
UNTIL the Wort is Consistently Clear & Bright 5 Mins ,
THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION
SPARGING & MASH WORT COLLECTION
Sparge @ Clear Wort TO Copper + 8 Minutes
14.420 Litres LIQUOR Allowance @ 80 - 71 - 68 c
STOP TAPS @ 1.003 ;
COLLECT 25.500 Wort Litres IN Copper @ 1.030
Add LIQUOR to the Copper @ Collection = + 1.345 Litres
= 26.845 Wort Litres IN Copper @ 1.028.5 ,
CONDENSE to 1.030 ON 25.430 Wort Litres IN Copper @ All Up
SUGARS
TO 28.875 Wort Litres IN Copper @ 1.025.75
1.009.5 No 2 Invert = + 0.860 Kg
1.000.75 Golden Cane = + 0.060 Kg
COPPER & HOPS
A 2 Hour Boil ON Hops ,
1 St Hop Charge @ Let Off - 120 Minutes
25.430 Wort Litres @ 1.030
13 IBU Brewer`s Gold @ 6.5 % a/a = + 17 g
2 Nd Hop Charge @ Let Off - 90 Minutes
22.040 Wort Litres @ 1.034
5 IBU Goldings @ 6.0 % a/a = + 7 g
5 IBU French Fuggles @ 4.2 % a/a = + 10 g
AT LET OFF - 70 Minutes
@ 1.037 ON 20.095 Wort Litres IN Copper ,
ADD 8.780 Litres of LIQUOR
= 28.895 Wort Litres @ 1.025.75
3 Rd Hop Charge @ Let Off - 60 Minutes
28.070 Wort Litres @ 1.037
11 IBU East Kent Goldings @ 6.5 % a/a = + 17 g
4 Th Hop Charge @ Let Off - 30 Minutes
25.410 Wort Litres @ 1.040.5
12 IBU East Kent Goldings @ 6.5 % a/a = + 17 g
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF , STAND 1/4 Hour ;
Then Recirculate Wort IN Copper 15 - 20 Mins
STAND 3/4 Hour then COOL A S A P to Pitching Heat .
1.044 ON 23.210 Wort Litres
( Estimated Yield @ Let Off + 60 Minutes )
YEAST
Pitch with 115 ml of a LIVE YEAST @ 16 c
22.500 Wort Litres IN F V 1 @ 1.044
ATTENUATION
|
Day
|
Hour
|
Heat
|
Gravity
|
|
1 |
P |
16.5 |
1.044 * |
|
2 |
E
11 |
19.75 |
1.030 ** |
|
3 |
M 6 |
16.5 |
1.022.75 |
|
|
E 6 |
16.5 |
1.020.25 |
|
4 |
M 6 |
16 |
1.018.5 |
|
|
E 6 |
16 |
1.016.25 |
|
5 |
M 6 |
15.5 |
1.015 |
|
|
E 6 |
14 |
1.014.75 |
|
6 |
E 11 |
13.5 |
1.014.25 |
|
7 |
E 11 |
13.5 |
1.014 |
|
8 |
M / N |
13 |
1.014
*** |
* = CLEAR to 2 Nd F V @ 1.042 - 1.041 °= 22.0 Wort Litres IN F V No 2
** = CLEAR TO 3 Rd F V = 21.500 Wort Litres IN F V 3
*** = Rack TO MATURATION VESSEL / C . V ON HOPS @ 1.014
Hold C . V @ 13 c ONE WEEK ;
CELLAR @ 12 - 10 c FOR X Months / UNTIL @ 1.009.5 , ADD FININGS ;
Roll & Stand 1 - 2 WEEKS @ 12 c , then Re Roll and Stillage
BOTTLING : Bright & CLEAR @ 1.007 - 1.006.75 @ 15 - 16 c .
STAND : 1 Week @ 13 - 15 c / 2 - 3 DAYS @ 16 - 20 c
CELLAR : 2 Months @ 10 c .
Q . C : Stand 72 - 48 Hours @ 10 - 12 c THEN Q . C
Cheers All and Happy Brewing 🍻 ,
Edd
AS WITH ALL OTHER BLOGPOSTS ;
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MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,
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