MARK BINNIE & Co : 60/- BITTER BEER 1903

 How Do All , 

Here`s a nice and simple 60/- Bitter Beer from the brewery of Mark Binnie & Co .               

Mark Binnie learned his trade at an Edinburgh brewery , that of Morison & Thomson  before moving to County Durham where he was employed by C F & M Forster , returning to Edinburgh in 1881 when he began building the Nungate Brewery ( Brewing by 1882 ).                                                                          The brewery continued under the ownership of Mark Binnie until his decease in 1924 , when the business was inherited by William Binnie , continuing until 1937 when it was bought by it`s larger local rivals , William Younger & Co .

This beer is taken from the Brewing Notebook of John Binnie 1903 - 1906 @ BH 6/1/1/1 ;                          Part of the Scottish Brewing Archive at Glasgow University Archives & Special Collections                       Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections

Cheers All and Happy Brewing 

Edd 

 ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER

This recipe C Edd Mather 2022 

Mark Binnie & Co 

Nungate Brewery

Haddington 

Haddingtonshire 

Scotland 

Barrel Label Photo from the  https//scotishbrewingheritage.org website 

                                                         60 / - Bitter Beer

                                                            Gyle No : 17 

                                              Thursday  3 Rd December 1903 

                 Original Gravity : 1.057  Racking Gravity : 1.016  Final Gravity : 1.013 

                                              I B U : 38         A B V : 4 . 75 % 

MALT  &  ADJUNCTS

 

Crafty Maltsters : Pop`s Pale Ale = 6 . 210 Kg

                             Flaked Maize  =  0 . 665 Kg

MASHING 

LIQUOR : Pale Ale liquor , Pre Warm the Mash Tun to 90 c - 10 Before Goods In  ;

                  Ensuring that the Liquor is 1.5 " above the plates / filter bed .

MASH HEAT : 66 c @ 0  -  + 120 Minutes = 14 . 785 Litres ; AT + 120 Minutes , 

SLOWLY open the Mash Tun Valve and return any turbid / cloudy 1 St runnings OVER THE MASH 

UNTIL CLEAR & BRIGHT , Then cast to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 5 / 10 Minutes @ 82 c - 74 c = 36 . 930 Litres ;

AT A GRAVITY OF 1.005 , STOP TAPS AND COLLECT WORT IN COPPER ,

Add Liquor to 1.045.75 , then CONDENSE to 34 WORT LITRES in copper @ 1.046 .

COPPER 

A 2 Hour Boil ON HOPS ; 1  St Charge @ Let Off - 120 then at Let Off - 80 Mins + 2 Nd Hops .

At Let Off - 30 Minutes add the Third Hop Charge .

At Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off , STAND 1/2 Hour ; 

THEN COOL TO PITCHING HEAT A S A P .

HOPS 

             1  St  Hop Charge : 34  . 0   Wort Litres  @ 1.046 

                                            Fuggles @ 5.5 % a/a = 32 g

             2  Nd Hop Charge : 31 . 040 Wort Litres @ 1.050 

                                             Hallertau Heresbrucker @ 3 % a/a = 35 g

             3 Rd  Hop Charge : 28 . 560 Wort Litres @ 1.054 

                                              Aramis @ 7 % a/a = 17 g

YEAST : Pitch 86 g WEIGHT of  a LIVE BARM ; Edinburgh Type @ 17 c

                                              ATTENUATION

Day     Hour    Heat     Gravity         REMARKS 

   1           P           17          1.057  

   2        E  6         19.5        1.041

   3        E  6         21           1.030 

             E 10        21.5        1.028    SKIM

   4        M  6        21           1.027    SKIM , & Drop to Settling Vessel

             M 11       19           1.023

             E  11       17           1.018

   5       M  8         16           1.015      Rack to DRAUGHT CONTAINER AND FINE .

Stand for 2 Days @ 16 - 18 c then CELLAR @ 10c for 4 WEEKS .

STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 24 - 36 Hours for the beer 

TO CLEAR & CONDITION , Then enjoy a spot of well earned Q . C 

Cheers All and Happy Brewing 

Edd