I was looking for something similar when i stumbled upon an encyclopedia from 1850 that had a historical recipe. (Here
) Look on page 44 for the actual breakdown.
One thing that gets lost in translation per say is some of the old english measurements. From my research a quarter is one of two measurements, either 28 lbs weight or 64 gallons volume. The book says the average hopping is 6-10 lbs per quarter. So I would assume the ratio would be better as 64 gallons of malt per 6 lbs of hops. That being said, I don't know if they worked with fresh or dried hops in 1850.
The quoted text below as is, but those pages are a very interesting read to learn about historical brewing.
Take 3 quaters of the best pale malt and 25 lbs of hops, turn on the first liquor at 178*. Mash for one hour and a half, and stand two hours. Turn on second liquor at 190* and stand two hours. Boil and hour and a half; pitch the tun at 62*, and cleanse at 80* using salt and flour. After the second mash turn on for table beer at 150*. Mash 3 quarters of an hour and stand two hours.
As some background from other pages in the book:
-It appears as if the recipe uses batch sparging with 4 Barrels of water on first run, 3 barrels of water on second run and 2.5 barrels on the third run. You would combine the first and second runnings and then use the third to make a session or table beer.
-Hops used are Kent
-Yeast used is of course not specified but it does use 1 gallon of thick yeast
I plan on creating a home brew adaptation for 5 gallon batches soon and appreciate any incite on the meanings of phrases in this work. I will post on here for comments and suggestions as well.