Mansfield Brewery. Brewing School visits 1968 to 1969

Mansfield Brewery Co. Ltd, Mansfield

Visit by Brewing School students - 26 March 1969

1/6 of malt from own maltings in town which arrives in sack. Mash turns are 20, 30 and 50 quarters capacity. One brew of 105 quarters yields 950 barrels of bitter. Output of about 6,000 barrels per week, generally about 1,200 barrels per day. Height of old mash tuns has been increased to accommodate more grains. Production is four and a half to five percent up this year.

Colour code for all pipe runs. No panel centralisation, much remote control and some development of automatic programme of mashing etc. 15 men work from malt intake through to the fermentation room.

Invert sugar added to the bitter. Also cane in mild and caramel. Three 15 ton sugar tanks, one situated on the roof. New priming room to be commissioned soon. 80, 130 and 180 barrel coppers. New 160 barrel copper being installed. All hops added at start of boil, 0.75 to 0.85 pounds per barrel worked out on a pounds per quarter of malt basis. 7% Styrian hops used but price can fluctuate with continental fortunes. 90-minute boil if wort >1070° otherwise one hour. No copper findings are added.

Hop back, wort receiver. 200 barrels per hour paraflow.

35 x 250 barrel Yorkshire squares. Set desired temperature for seven days with cam on Negretti and Zambra recorder controllers. Vessel fill height is critical. CO² collected by plastic dome over vent.

Town liquor is used for brewing. Own soft water well for cask and bottle department.