BeerHistoryBloke

Friday, 22 May 2026

RUSSELL`S OF GRAVESEND : X X ALE 1912

How Do All ,

The information for this cerevesian delight drawn from the 1911 - 1912 Gyle Book

@ B / THB / RUS / 008 ; Part of the larger Truman`s Archives ,

Cared for by the helpfull and friendly team @ The London Archives .

This recipie C Edd Mather 2026

Russell`s Gravesend Brewery Ltd

West Street

Gravesend

Kent

Photo of Russell`s Brewery from the Brewery History Society Webpage on the Company ;
Photo Taken from the area of Gravesend West Station

X X

Thursday 13 Th August 1912

Gyle No : 376

Original Gravity : 1.054 Racking Gravity : 1.013 Final Gravity : 1.010

I B U : 50 A B V : 5.7 %

MALTS & ADJUNCTS

Warminster Malt : 23 % Plumage Archer = 0.730 Kg

23 % Mild Ale Malt = 0.730 Kg

15.25 % Vienna Malt = 0.485 Kg

Crisp Malt : 15 % Chevalier = 0.480 Kg

15 % Hana Vienna = 0.475 Kg

8.75 % FLAKED MAIZE = 0.270 Kg

+++ 0.150 Kg OAT HULLS +++

MASHING

Use a Pale Ale Liquor

Ensure The Liquor is 1.5 " ABOVE the Plates

1 St Mash Heat : 64.5 c = 8.10 Litres 0 - + 60 Mins

2 Nd Mash Heat : 66.5 c = 1.150 Litres @ + 60 - + 105 Mins

3 Rd Mash Heat : 68 c = 3.60 Litres @ + 105 - + 150 Mins

At 150 Minutes , Slowly Open the mash tun valve ;

Return any Cloudy Wort OVER the Mash UNTIL Clear & Bright ,

Only Then SEND to the Copper and Begin Wort Collection .

SPARGING & WORT COLLECTION

Sparge @ Clear Wort to Copper + 8 - 10 Minutes ;

76 - 73 c = 13.500 Litres Liquor allowance

At 1.003.75 , STOP TAPS and Collect Mash Wort

22.0 Wort Litres In Copper @ 1.037

CONDENSE to 1.038.5 ON 21.105 Wort Litres

COPPER & HOPS

A 1 3/4 Hour boil ON HOPS

1 St Hop Charge : Let Off - 105 Minutes

21.105 Wort Litres @ 1.038.5

9 IBU Cluster @ 6.5 % a/a = + 11 g

At Let Off - 85 Mins @ 1.040.5 ON 20.005 Wort Litres IN COPPER ;

= + 7.005 Litres of LIQUOR

1.030 ON 27.010 Wort Litres IN COPPER ,

ADD 1.014.5 No 2 Invert = + 1.230 Kg

1.000.75 Caramel = + 0.065 Kg

2 Nd Hop Charge : Let Off - 60 Minutes

25.665 Wort Litres @ 1.047.25

20 IBU French Fuggles @ 4.2 % a/a = + 42 g

3 Rd Hop Charge @ Let Off - 20 Minutes

23.770 Wort Litres @ 1.051

21 IBU East Kent Goldings @ 6.5 % a/a = + 28 g

AT Let Off - 12 Minutes , ADD Copper Finings ;

STAND 1/4 Hour at Let Off ;

Recirculate Wort IN Copper 15 - 20 Minutes ,

STAND 1/2 Hour then COOL A S A P to Pitching Heat

21.520 WORT LITRES @ 1.054

YEAST

Pitch 78 ml of a LIVE YEAST @ 14 c

21.000 Wort Litres @ 1.054 IN F V 1

ATTENUATION

Day	Hour	Heat	Gravity
1	P	14	1.054
2	M	14.75	1.052.75
	E	16.75	1.048
3	M	18.75	1.042.75
	E	19.75	1.039
	E 11	21	1.032
4	M 8	18.75	1.029 *
	E 1	18.5	1.025
	E 11	16.75	1.019.75
5	M	16.5	1.016
	E 11	14.75	1.014.25
6	M 8	14	1.013.75
	E 11	13.5	1.013.25
7	E 11	13.5	1.013
8	M / N	13.5	1.013 **

* Clear to 2 Nd F V = 20.700 Wort Litres IN F V 2

** Rack to DRAUGHT VESSEL = 20.40 - 20.250 BEER Litres

STAND : 1 WEEK @ 13

CELLAR : 1.5 Months @ 6 - 8 c , THEN @ 10 c TWO WEEKS ;

ADD FININGS , Roll and Stand 2 WEEKS @ 12 c ;

THEN Roll & Stillage as below .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C

Cheers All and Happy Brewing 🍻 ,

Edd

AS WITH ALL OTHER BLOGPOSTS ;

NO PART OF THIS BLOG OR IT`S CONTENT

MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,

DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES

Monday, 18 May 2026

WARWICKS & RICHARDSONS Ltd : X X ALE 1910

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

X X ALE

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

AS WITH ALL OTHER BLOGPOSTS ;

NO PART OF THIS BLOG OR IT`S CONTENT

MAY BE USED TO TRAIN ARTIFICIAL INTELEGENCE MODELS OR ,

DEVELOP AND TRAIN A I SOFTWARE / COMPUTER SOFTWARE & PROGRAMMES