| Date | Malt qtrs | Malt brls/qtr | Hops lb | Hops lb/brl | Hops lb/qtr | 1st Wort/ brls | OG 1st, 2nd Mash | IBU | 2nd Wort/ brls | OG 1st, 2nd Mash |
| Four brews from the first year. Malt conversion factor of 87% is applied based on the 1927 brew of College Ale. Upper OG for one mash first beer, lower OG for two mash first beer. | ||||||||||
| Oct 28 1690 | 10.5 | 2 | 18 | 0.8 | 1.7 | Strong/ 22 | 1.050 1.056 | 24 | Small/ 7.25 | 1.026 1.018 |
| Dec 18 1690 | 10 | 2.3 | 18 | 0.78 | 1.8 | Double/ 23 | 1.047 1.052 | 23.8 | Middle/ 5.75 | 1.027 1.017 |
| Feb 9 1690 | 10 | 2.5 | 12 | 0.48 | 1.2 | Strong/ 24.75 | 1.044 1.049 | 15.3 | Small/ 4.1 | 1.029 1.018 |
| April 22 1691 | 10 | 2.3 | 40 | 1.7 | 4 | Strong/ 23.25 | 1.046 1.064 | 53.4 | Small/ 2.1 | 1.036 1.032 |
| After 1691 only beer volumes sent to the buttery are declared. As total lengths are not known it is not possible to assess the brews for any metrics involving brewlength after the first year until the strong Octobers of the 1860s and 70s. | ||||||||||
| June 1692 | 10 | 25 | 2.5 | Strong/ 21 | Middle/6 | |||||
| June 1695 | 7 | 18 | 2.8 | Strong/ 14 | Small/6 | |||||
| 1703 Recorded twice by different hands with interchangeable beer names Strong/Double, Small/Middle. Malt quantities of 7 quarters continued with little variation until 1740. Hop weights varied continuously in the range 16lb to 28lb. | ||||||||||
| 1740 to 1757 Malt volumes and brewlengths become smaller and erratic. From 3.5lb to 8lb of malt and 5brls to 14 brls of Double beer. | ||||||||||
| Oct 1740 | 3.5 | 12.5 | 3.5 | Double/7 | – | |||||
| Oct 1742 | 7 | 25 | 3.6 | Double/ 14 | – | |||||
| Jan 1742/3 | 8 | 28.3 | 3.5 | Double/ 13 | Middle/ 3.5 | |||||
| March 1745 | 4 | 12 | 3 | Double/6 | Middle/7 | |||||
| Oct 1746 | 8 | 28 | 3.5 | Double/ 13 | Middle/4 | |||||
| Feb 1757 | 8 | 29 | 3.6 | Ale/13 | Small/3.5 | |||||
| In Feb 1757 Ale makes its first appearance. From 1757 to 1764 brewing was less frequent and large volumes were bought in. See below. | ||||||||||
| Nov 1758 | 8 | 30 | 3.75 | Double/ 13 | Middle/4 | |||||
| April 1761 | 8.5 | 34 | 4 | Double/ 13 | Middle/6 | |||||
| May 1762 | 2.5 | 6 | 2.4 | – | Middle/7.75 | |||||
| April 1763 | 1.75 | 5 | 2.9 | – | Middle/6.25 | |||||
| Oct 1764 | 8.5 | 32 | 3.8 | Double/ 13 | Middle/5 | |||||
| Sept 1769 | 8.5 | 30 | 3.5 | Double/ 12 | Middle/5 | |||||
| Dec 1795 | 7.5 | 54 | 7.2 | Double/ 14.5 | Single/4 | |||||
| March 1804 | 7.5 | 63 | 8.4 | Double/ 14.5 | Single/5 | |||||
| July 1808 | 0.125 | 1 | 8 | – | Single/0.5 | |||||
| From Sept 1808 to Sept 1861 was a period of relative stability with malt at 7.5 or 7 qtrs with hops at 35lb to 64lb. | ||||||||||
| Sept 1808 | 7.5 | 55 | 7.3 | Double/ 14.5 | Single/5 | |||||
| Dec 1808 | 7.5 | 60 | 8 | Double/ 14.5 | Single/5 | |||||
| June 1813 | 7 | 55 | 7.9 | Double/ 14 | Single/5 | |||||
| Oct 1818 | 7 | 35 | 5 | Double /15 | Single/3 | |||||
| May 1819 | 7 | 56 | 8 | Double/ 14 | Single/4 | |||||
| Sept 1861 | 4 | 40 | 10 | Ale/8.5 | Small | |||||
| Sept 1861 | 3 | 50 | 16.6 | Bitter/8.5 | – | |||||
| To 1874 only the strong Octobers are shown. OG and IBU are possible because all the brew went to the buttery therefore brewlength is known. Malt conversion factor of 79% is applied based on the 20th century brew. | ||||||||||
| Jan 1862 | 4 | 0.75 | 52 | 17.3 | 13 | Extra/3 | 1.123 | 278.8 | Bitter/4.5 | |
| Jan 1863 | 4.5 | 0.66 | 53 | 17.7 | 11.8 | Extra Strong/3 | 1.131 | 283.5 | Bitter/6 | |
| Jan 1864 | 5 | 0.6 | 60 | 20 | 12 | Extra Strong/3 | 1.137 | 283.3 | Bitter/6 | |
| Jan 1866 | 5.25 | 0.57 | 60 | 20 | 11.4 | Strong/3 | 1.140 | 275.8 | Bitter/7 | |
| Feb 1867 | 6.25 | 0.48 | 70 | 23.3 | 11.2 | “Chancellor”/3 | 1.151 | 291.6 | Bitter/7 | |
| Dec 1868 | 6.25 | 0.48 | 75 | 25 | 11.2 | “Chancellor”/3 | 1.151 | 312.3 | Bitter/9 | |
| March 1870 | 6.25 | 0.48 | 80 | 26.7 | 12.8 | “Chancellor”/3 | 1.151 | 333.4 | Bitter/10 | |
| March 1874 | 6.25 | 0.48 | 80 | 26.7 | 12.8 | “Chancellor”/3 | 1.151 | 333.4 | Bitter | |
| Sept 1874 | 3 | 36 | 12 | Bitter/8 | Small/1 | |||||
| Oct 1874 | 6 | 48 | 8 | Ale/12 | Small/2 | |||||
| Oct 1875 | 6 | 50 | 8.3 | Ale/12 | Small/1 | |||||
| Feb 1876 | 3.75 | 34 | 9 | Bitter/10 | Small/1 | |||||
| Sept 1876 | 6.5 | 48 | 7.3 | Bitter/10 | – | |||||
| Jan 1877 | 6 | 50 | 8.3 | Ale/12 | Small/1 | |||||
| Brewlength of College Ale as the 2nd wort after “Chancellor” is calculated using the OG of the Nov 1927 brew analysis. | ||||||||||
| 1927 | 3.5 | 0.86 | 20 | 6.7 | 5.7 | “Chancellor”/3 | 135.3 | 113.6 | College Ale/2.3 | 68.2 |
| Nov 1927 | 3.5 | 2.6 | 26 | 2.9 | 7.4 | College Ale/9 | 68.2 | 51.2 | ||
| October 28 Expenses in Brewing Anno – 1690 | October 28 Return’d into the Cellar Ao. 1690 | ||
| Mault Ten Quarter and 1/2 at 15s | £07 17s 6d | Strong Beer 21 Barrells at 16s 2d per Barrell | £16 19s 6d |
| Hopps 18 pounds whereof Carriage | £00 02s 00d | Granes | £00 03s 00d |
| Cole [coal] | £00 18s 00d | Small Beer 5 Barrells at 7s 6d per Barrell | £1 17s 6d |
| Brann | £00 01s 00d | Barme [yeast]: two Bucketts | £00 01s 03d |
| Brewer | £01 05s 00d | Small drink | £00 01s 09d |
| Excise 22 Brl St[rong] 7 1/4 Brl Sm[all] [1689 duty rate: 3/3 on strong, 9d on small literal cost £3 16s 11 1/4d + one farthing Strong defined as >6s pbrl value Small defined as <=6s pbrl value] | £3 16s 11d (1/4) | ||
| Total | £14 0s 5d (1/4) | £19 3s 0d | |