How Do All ;
Here`s a ` Running ` Pale Ale from the noted Edinburgh firm of Wm Younger & Co Ltd ; This recipe is from their Holyrood Brewery , Which was built on the site of the brewery of Alexander Berwick & Co , after Andrew Smith and William Younger IV bought the brewery in 1858 .
This recipe is drawn from Holyrood Brewery Brewing Book October 1879 - March 1882 @ WY 6 / 1 / 3 / 9 , from the Internationally important Scottish Brewing Archive , located at Glasgow University Archives & Special Collections & Archives on Thurso St , Glasgow .
I hope that you all enjoy the recipe ,
Cheers and Happy Brewing
Edd
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ; Scottish & Newcastle Breweries Plc ( and their Successors in Title )
RECIPE FOR 29 WORT LITRES TO COPPER @ 1.046 ; 75 % MASH EFFICIENCY
William Younger & Co Ltd
Holyrood Brewery
Edinburgh
 |
| Picture of the Brewery From : http://breweryhistory.com/wiki/index |
( X . P )
Monday 20 Th October 1879
Original Gravity : 1.051 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 36 A B V : 4 . 7 %
MALTS
Crisp Malt
Chevalier 2 . 815 Kg
Crafty Maltsters
Scottish Annat 3 . 050 Kg
MASHING
Liquor : A lightly Burtonised brewing liquor , and Thoroughly Pre Warm the Mash Tun
to 90 c ; - 10 Minutes before Goods In as Below ,
ENSURING that the liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 64 c At 0 + 120 Minutes = 15 . 750 L
2 Nd Mash Heat : 68 c At +120 - + 150 Minutes = 7 . 715 L
At Taps ( 150 Minutes ) , SLOWLY open the mash tun valve and return over the mash any CLOUDY / TURBID 1 St Runnings UNTIL CONSISTENTLY CLEAR & BRIGHT ,
ONLY THEN TO COPPER .
SPARGING & COLLECTION
Sparge at 74 c AT Clear Wort to Copper + 10 Minutes = 26 . 400 Litres ;
AT a gravity of 1.005 , STOP TAPS / Close OFF M/T Valve and COLLECT WORT .
ADD LIQUOR to 1.045.75 then CONDENSE TO 29.000 Wort Litres @ 1.046.
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge at Let Off - 120 Mins @ 1.046 ;
2 Nd Charge at Let Off - 90 Minutes @ 1.050 ;
At Let Off - 35 Mins , the gravity should be at 1.053 on 24 . 885 Wort Litres ,
ADD LIQUOR ( + 3 . 180 L ) TO ADJUST THE GRAVITY TO 1.047 ,
Then at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings and at Let Off ,
STAND THE COPPER 1/2 Hour , Then cool A S A P to Pitching heat .
HOPS
1 St Hop Charge : 29 . 000 Wort Litres @ 1.046
Goldings @ 6 % a/a = 8 g
2 Nd Hop Charge : Cluster @ 6.5 % a/a = 14 g
Goldings @ 6 % a/a = 30 g
3 Rd Hop Charge : Spalt @ 3 % a/a = 6 g
( If Spalt not available , Replace with any European NOBLE HOP @ ( 3 % a/a )
RACKING HOPS : To 25 . 000 Litres of Beer in Container = 3 - 4 g MAX Goldings .
YEAST
Pitch with 60 g WEIGHT Of a LIVE BARM @ 15 . 5 c To 25 . 675 Wort Litres @ 1.051
Strain Reccomendations :
WhiteLabs : Edinburgh WLP 028
Wyeast : Scottish Ale No 1728
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.051
2 M 16.5 1.047
E 18.5 1.041
3 M 20.5 1.037
E 21 1.031
4 M 20.5 1.024
E 18.5 1.018
5 M 16 1.013
E 14.5 1.013
6 M 14.5 1.013
E 13.25 1.013 RACK TO CONTAINER ON HOPS
Stand @ 13 - 16 c for 2 Days , then RELEASE EXCESS C O2 and RE SEAL .
CELLAR : 5 WEEKS @ 10 C then ADD FININGS and Roll Well .
STILLAGE : 1 Week at 10 -12 c THEN VENT ; Allow 24 Hours - 36 for the beer to Clear and Condition , then Q . C .
Cheers All
Edd
Lancashire
February 2022
No comments:
Post a Comment