Saturday, 19 February 2022

ROBERT MEIKLEJOHN & Co : 72 / - PALE ALE 1873

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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