How Do All ,
Here`s another tasty recipe from Scotland for you all to try ; taken from records in the collections of, The Scottish Brewing Archive at Glasgow University Archives Special Collections Website Address : https://www.gla.ac.uk/myglasgow/archivespecialcollections . I`ve interpreted the recipe from notes in The Brewing Notebook of Robert B Wallace 1873 - 1884 @ MJ 6/1/1 .
This notebook contains not just brewing notes and calculations relating to Meiklejohn`s
(*Though annoyingly no attenuation details for the Pale Ales ! ) , but also other details with quite a few notes on Irish breweries ; such as analyses of X Porters from both Findlatter & Co and Phoenix Breweries in 1884,
Findlatter`s X Porter : Original Gravity @ 1.057.9 ; 5.9 % A B V
Phoenix X Porter : Original Gravity @ 1.058.2 ; 6 .0 % A B V
Anyroad , without further delay ; Here`s the recipe ( With my approximation of attenuation points )🍻
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER
RECIPE FOR 27 . 5 Wort Litres to Copper @ 1.057 , 75 % Mash Efficiency assumed
Robert Meiklejohn & Co
The Bass Crest Brewery
Alloa
Clackmannanshire
Scotland
 |
| Label photo Courtesy of The Labologist`s Society |
72 / - PALE ALE
Sunday 28 Th September 1873
Original Gravity : 1.072.75 Racking Gravity : 1.019 Final Gravity : 1.016
40 I B U 6 . 75 % A B V
MALT
Crafty Maltsters : Scottish Annat 4 . 105 Kg
Crisp Malt : Chevalier 2 . 770 Kg
MASHING
Use a Pale Ale brewing liquor and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
before Goods In as below ; ENSURING that the liquor is 1.5 " Above the Plate / Filter Bed .
1 St Mash Heat : 65 c At 0 - + 120 Minutes = 14 . 785 Litres
2 Nd Mash Heat : 68 c At + 120 - + 150 Minutes = 3 . 750 L
Then SLOWLY open the Mash Tun Valve and RETURN any Cloudy 1 St Runnings OVER THE MASH until the WORT is running CLEAR & BRIGHT on a CONSISTENT BASIS ; THEN CAST TO THE COPPER .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes at 74 - 71 - 68 c = 34 . 400 Litres , Then at a Gravity of ,
1.006 ; STOP TAPS / CLOSE OFF M/T Valve and COLLECT WORT IN COPPER .
At Collection in Copper , ADJUST with Liquor to 1.056.75 AND CONDENSE TO 1.057 WITH
27 . 500 Wort Litres in Copper .
SUGARS
White Cane Sugar - 1.015 = 1.055 Kg To Copper @ Let Off - 5 - 8 Mins
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 at 1.057 to 27.500 Wort Litres in Copper , Then at Let Off - 40 - 35 The gravity should be at 1.068 ON 22 . 144 Wort Litres ;
ADD 5 . 370 Litres of LIQUOR to the Copper and at Let Off then at Let Off - 30 Mins ,
ADD the 2 Nd Hop Charge @ 1.055 .
At Let Off - 12 Minutes ; ADD the Copper Finings , then at Let Off - 8 - 5 Minutes ADD the Sugars and at Let Off , STAND 1/2 Hour then Cool to Pitching Heat and STAND on X g of Black Malt to Colour to the right level THEN SEND TO F V after a say 15 - 30 Minute Stand .
WORT VOLUME TO F V @ 1.072.75 = 26 . 020 Litres
HOPS
1 St Charge : 27 . 500 Wort Litres @ 1.057
Goldings @ 6 % a/a = 26 g
Hallertau / Saazer @ 3 % a/a = 33 g
2 Nd Charge : 27 . 390 Wort Litres @ 1.055
Goldings @ 6 % a/a = 23 g
YEAST : Pitch 104 g of an Edinburgh type Yeast Strain @ 14 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.072.75
2 M 15.5 1.071
E 17 1.066
3 M 19 1.058
E 21 1.052
4 M 20 1.046
E 22 1.038 COOL
5 M 20 1.032
E 18 1.028
6 M 16 1.025
E 14 1.025 Drop to SETTLING VESSEL
7 M 14 1.019 Rack to Draught Containers ( Approx 25 - 25 . 25 L )
Stans at 16 - 18 c FOR 2 - 3 Days ; Release EXCESS C O 2 then RE SEAL and CELLAR
at 10 c for 2 Months , then ADD BARREL FININGS and Roll Well .
STILLAGE : 10 - 12 c FOR 1 WEEK Minimum then FULLY VENT and allow 24 - 36 Hours
for the Beer to clear and condition before Q . C
Cheers All and Happy Brewing ,
Edd
Lancashire
February 2022
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