PALE BITTER ALE 1867

How Do All ,

Thanks to Twitter chum Nigel Sadler ; I`m happy to bring you this excellent recipe for a Pale Bitter Ale from an Unknown Brewery ; Taken from W R Loftus`s tome " The Brewer"  Published by Simpkin , Marshall & Co , Stationer`s Hall Court , London .

                                    Pale Bitter Ale

                                Sunday  10 Th February 1867 

  

             Original Gravity : 1.062 Racking Gravity : 1.010 Final Gravity : 1.007   

                                         I  B  U  : 34      A  B  V  : 6 . 2 % 

This Recipe For 33 . 000 Wort Litres @ 1.051 to Copper ; 75 % Mash Efficiency 

MALT 

Crisp Malt :

 Chevalier Pale Ale  = 6 . 315 Kg 

 Hana                        = 1 . 115 Kg 

MASHING 

Use a Pale Ale liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes 

before Goods In as Below ;

                   1   St Mash Heat : 63c On 19 . 355 Litres ,       0 - + 30 Minutes 

                   2 Nd Mash Heat : 66 c On 10 . 255 Litres , + 30 - + 150 Minutes

At TAPS / + 150 Minutes , Open the M / Tun Valve and Slowly return any Cloudy / Turbid first runnings  OVER THE MASH ; until CLEAR & BRIGHT , THEN cast to Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 76 c = 30 . 100 Litres , and at 1.005.25 - 

1.005 , STOP TAPS AND COLLECT WORT IN Copper / Boiler .

At Collection , ADD LIQUOR to 1.050.75 and CONDENSE TO 1.051 ,

ON 33 . 000 WORT LITRES IN COPPER .

COPPER 

A 1 1/2 Hour Boil ON HOPS , WITH a SHARP Boil @  0 - Let Off - 30 Minutes .

1 St Hop Charge @ Let Off - 90 @ 1.051 , Then at Let Off - 30 at 1.059 , ADD 2 Nd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings , then AT LET OFF , STAND 1/2 Hour before Cooling A S A P .

HOPS 

           1   St Hop Charge : 33 . 000 Wort Litres @ 1.051 

East Kent Goldings @ 6 . 5 % a/a = 29 g for 17 IBU

           2  Nd Hop Charge : 27 . 820 Wort Litres @ 1.059 

Goldings @ 6 % a/a = 10 g for 4 IBU 

Saazer      @ 3 % a/a = 17 g for  5 IBU 

Hallertau  @ 3 % a/a = 27 g for 8 IBU 

Racking Hops : TO 25 . 500 Beer Litres in Container 

                           Saazer 16 g , Goldings 10 g 

YEAST 

              Pitch with 105 g Weight of a Live Barm at 12 . 5 - 13 c 

                                 ATTENUATION 

DAY   Hour  Heat    Gravity                         REMARKS 

   1          P    12.75    1.062

   2         M    14..5     1.056.5

              E     14.75    1.053.75

   3        M     17.5      1.042.5

             E      18.5      1.038.5

             E 8   19.5      1.034

   4        M     21         1.027.25  SKIM

              E     16         1.024       To SETTLER VESSEL / 2 Nd F V 

   5         E      16        1.018

   6         E      16        1.014       Light Rouse 

   7        M      14        1.010

              E      14        1.010    Rack ON HOPS 

At Racking , STAND @ 14 - 18 c FOR 2 Days then CELLAR FOR 2-3 Months @ 10 c 

STILLAGE : 1 Week at 10 c then VENT FULLY and allow 24 - 36 Hours for the Beer to Clear and Condition before Q . C 

Cheers All and Happy Brewing , 

Edd 

W B MEW , LANGTON & Co : 4 d MILD ALE 1884

How Do All ,

 Here`s a nice and tasty Victorian Mild Ale for you all to try  W . B Mew , Langton & Co ;       Taken from the 1884 - 1885 Brewing Book which Jeff Sechiari of The Brewery History Society kindly sent photos of  ML 44 / 4 , this volume along with a few others from the brewery are deposited with the good folks at The Isle of Wight Records Office                     

 This recipe C Edd Mather 2022 

     Any and all commercial production rights reserved to Whitbread Plc and their successors in title

W B Mew , Langton & Co 

The Royal Brewery 

Croker St 

Newport 

Isle of Wight 

Picture of the Maltings courtesy of the B H S Website 

                            This recipe for 28 Wort Litres @ Collection at 1.044 

                                                 75  % Mash Efficiency 

                                      4 d Mild Ale

                                            Tuesday  7 Th October 1884      

                                                         Gyle No : 5 

        Original Gravity : 1.057.75  Racking Gravity : 1.008.75 Final Gravity : 1.005.75 

                                            I B U : 22    A  B  V  : 6 . 2 % 

MALTS 

Crisp Malt 

                   Chevalier Pale Ale 4 . 625 Kg

                   Hana Malt              0 . 815 Kg 

MASHING 

Use a Mild Ale / Soft Brewing Liquor , and thoroughly Pre Warm the Mash Tun to 90 c 

- 10 Minutes before Goods In as below .

                   1 St   Mash Heat : 64 c At      0  - +  40 = 11 . 050 Litres 

                   2 Nd Mash Heat : 66 c At + 40 - + 120 = 11 . 050 Litres 

At + 120 Minutes / Taps , Clear wort by return OVER THE MASH until clear & bright 

then only , Cast to the Copper / Boiler .

 

SPARGING & COLLECTION

Sparge at Clear Wort to Copper + 10 Minutes @ 18 . 950 Litres @ 80 - 77 c .

At a Gravity of 1.004.5 , STOP TAPS and COLLECT WORT in copper , once Collected ;

Adjust the Gravity to  1.043.75 THEN CONDENSE TO 1.044 ON 28.0 Wort Litres .

SUGARS 

Demerara Cane Sugar = 1.011.5 = 1.170 Kg to 28 . 570 Wort Litres @ 1.042.75 

COPPER 

A 2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 at 1.044 then at Let Off - 90

Minutes at 1.047 , ADD 2 Nd Hop Charge .

At Let Off - 35 , the Gravity should be at 1.050 , ADD Liquor ( 4 . 145 Litres ) to 24 . 425 Wort Litres @ 1.050 ON 24 . 425 Wort Litres , to bring the gravity to 1.042.75 ; 

Then ADD the Demerara Cane 

At Let Off - 30 Minutes , ADD 3 Rd Hop Charge , then at Let Off - 12 Minutes ,

ADD the Copper Finings and at Let Off , STAND 1/2 Hour before COOLING A S A P 

To pitching heat , then send to the F V .

HOPS 

1  St  Hop Charge @ Let Off - 120 @ 1.044 ON 28.000 Wort Litres 

         Goldings @ 4 % a/a = 18 g for 8 IBU 

2 Nd Hop Charge @ Let Off - 90 @ 1.047 ON 26 . 090 Wort Litres 

         Aramis    @ 7 % a/a = 14 g for 12 IBU 

3 Rd Hop Charge @ Let Off - 30 @ 1.054.25 ON 28 . 570 Wort Litres 

        Hallertau  @ 3 % a/a = 7 g for 2 IBU 

YEAST : Pitch with 72 g Weight of a LIVE BARM @ 16 c UK Type Strain 

                                                 ATTENUATION

Day   Hour   Heat   Gravity                   REMARKS 

    1       P        16       1.057.75

    2       M 12  16.5    1.055.5

             M       18.25  1.051.25   Drop to 2 Nd F V 

             E        20.5    1.040.5

    3       M       22.75  1.027

             E        22       1.021    Skim AND COOL 

    4       M       18       1.018    Send to SETTLER VESSEL 

              E       14       1.015 

    5       M       14       1.012  Mature at 13 - 14 c UNTIL at 1.009 , 

THEN ALLOW TO 15 c ; Rack AND FINE  to DRAUGHT container at 1.008.75 

Stand for 2 Days @  -  15 - 18 c before CELLARING for 3 Weeks @ 10 c .

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

to clear and condition before some much needed Q . C 

Cheers All and Happy Brewing 

Edd 

Wm YOUNGER & CO : 80 / - 1879

 How Do All ,

Continuing from the last post ;

 Here`s an 80 / - Ale from the noted Abbey Brewery  of Wm Younger & Co .

William Younger II established his own brewery in the precincts of Holyrood Abbey in 1796, ( There was anciently a relief from City Taxes on Ale for those within the precincts)

having assisted his mother at the family brewery in Leith from 1788 ; the brewery was expanded in 1801 after Grizel Younger Anderson had retired , with Wm II purchasing the neighbouring Abbey Brewhouse of James Blair on Horse Wynd in 1803 - 1804 .

The Abbey Brewery closed as a production centre in 1956 , with the buildings being converted into the corporate headquarters of Scottish Brewers Ltd , later Scottish & Newcastle Breweries.

This recipe C Edd Mather 2022 

 ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO MARSTONS PLC AND THEIR SUCCESSORS IN TITLE 

       This recipe for 33 . 500 Wort Litres to Copper @ 1.048 ; 75 % Mash Efficiency 

William Younger & Co 

Abbey Brewery

Holyrood St

Edinburgh

                                                        80 / - Ale

                                          Thursday  13 Th November 1879

                                                         Brew No : 736

               Original Gravity: 1.061 Racking Gravity 1.018 Final Gravity: 1.015  

                                           I B U : 28             A B V : 5 . 2 %

MALT

Crafty Maltsters : Pop`s Pale Ale Malt @ 6.5 ebc = 2 . 780 Kg

Simpson`s Malt  : Best Pale Ale           @ 4.5 ebc = 2 . 780 Kg

Crisp Malt          : Chevalier Pale Ale                    = 1 . 520 Kg 

MASHING 

Use an Edinburgh liquor profile / LIGHT Burtonisation , and thoroughly Pre Warm 

the Mash Tun to 90 c , - 10 Before Goods In as below , ENSURING that the Liquor is 

1 . 5 " ABOVE the Plates / Filter .

                     1   St   Mash Heat : 66 c AT 0 - + 30 Minutes = 17 Litres 

                     2  Nd  Mash Heat  : 68 c AT + 30 - + 150 Minutes = 18 . 300 Litres 

At + 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid 1 St runnings 

OVER THE MASH , until CONSISTENTLY CLEAR & BRIGHT , ONLY THEN 

send to the Copper / Boiler .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper @ 73 - 72 c = ALLOWANCE @ 31 . 860 Litres ;

At a Gravity of 1.005 , Stop Taps / CLOSE M / T Valve OFF and COLLECT Wort .

At Collection , ADD LIQUOR to 1.047.75 , THEN CONDENSE TO 1.048 

ON 33 . 500 Wort Litres in Copper / Boiler .

COPPER 

A 2 1/4 Hour Boil ON HOPS , 1 St Charge @ Let Off - 135 Minutes @ 1.048 , 

Then at Let Off - 90 Minutes @ 1.052 , ADD the 2 Nd Charge of Hops and at Let Off - 30 

The Gravity should be at 1.056 ADD 3 Rd Hops .

AT Let Off - 12 Minutes , ADD Copper Finings and at Let Off , STAND COPPER 1/2 Hr BEFORE COOLING TO PITCHING HEAT A S A P .

HOPS 

1   St Hop Charge : 33 . 500 Wort Litres @ 1.048 

         Goldings @ 4 % a/a = 17 g for 6 IBU , Fuggles @ 4 % a/a = 10 g for 4 IBU

2   Nd Hop Charge : 30 . 710 Wort Litres @ 1.052 

          Goldings @ 6 % = 21 g for 12 IBU 

3   Rd Hop Charge : 28 . 345 Wort Litres @ 1.056 

          Saazer @ 3 % a/a = 20 g for 6 IBU 

Racking Hops 

To 25 . 500 Beer Litres in Container @ 4 g MAX of East Kent Goldings @ 6.5 % a/a

YEAST 

Pitch with an Edinburgh type yeast strain 

@ 15 c = 115 g Weight of Yeast Pitched TO 25 . 815 Wort Litres  

                                     ATTENUATION

DAY     Hour    Heat   Gravity                                    REMARKS 

   1           P         15      1.061

   2           M       16.5    1.052

                E        19       1.043

   3           M       18.5    1.031

                E        18.5    1.030  

   4           M       17       1.029

                E        14       1.029     DROP TO 2 Nd F V 

   5           E        14       1.022

   6           M       15       1.018      Rack ON HOPS to Draught Container .

After Racking Down , STAND 2 Days @ 14 - 18 c , THEN CELLAR @ 10c 4 Weeks 

At Cellar + 4 Weeks @ 10 c ; ADD Barrel / Container Finings and STILLAGE .

Stillage 1 Week @ 10 - 12 c THEN FULLY VENT and allow the beer 24 - 36 Hours to CLEAR & CONDITION before a spot of well earned Q . C 

  

Cheers All and Happy Brewing 🍻

 

Edd 

DUDGEON & CO : 80 / - ALE 1871

 How Do All ,

Here`s a tasty and simple to brew 80 / - Ale from the Scottish borders for you all to try ;      From Dudgeon & Co , more popularly known as  Belhaven Brewery.

This recipe is taken from the personal brewing book of Wm J Clark , which forms part of the Belhaven Brewery collection , Catalogue No : B 6 / 1 / 1 / 1 ;                                                 Part of the internationally important Scottish Brewing Archive held by the helpful folks at  The University of Glasgow; Archives and Special Collections on Thurso St , Glasgow 

This recipe for 33 . 500 Wort Litres @ 1.059.5 , 75 % Mash Efficiency Assumed 

This recipe C Edd Mather 2022 

Any and all commercial production rights reserved to Greene, King PLC  

Dudgeon & Co 

Belhaven Brewery

Brewery Lane

Dunbar 

Haddingtonshire 

Photo of the brewery from the Brewery Website :  https://www.belhaven.co.uk

                                        80 / - ALE

                                                 Friday 6 Th October 1871 

              Original Gravity: 1.075 Racking Gravity: 1.024 Final Gravity: 1.021

                                          I B U : 28                A B V : 6 . 25 % 

MALT

Crisp Malt  

Chevalier P . A         4 . 400 Kg

Malting Company of Ireland 

Irish Ale Malt           4 . 385 Kg

MASHING

Use a Soft brewing liquor , and thoroughly pre warm the Mash Tun to 90 c - 10 Mins before Mashing In as below , ENSURING the Liquor is 1 . 5 " ABOVE the plates .

 1   St  Mash Heat : 66 c = 23 . 600 Litres @       0 -+   60 Minutes 

 2  Nd  Mash Heat : 69 c = 11 . 650 Litres @ + 60 - + 120 Minutes 

At + 120 slowly open the Mash Tun valve and return any cloudy 1 St runnings           OVER THE MASH  until the runnings are CONSISTENTLY CLEAR & BRIGHT,

Then once consistently clear & bright , send to the copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 5 / 10 Minutes @ 71 c = 35 . 150 Litres .

At a Gravity of 1.006 , STOP TAPS / CLOSE OFF Mash Tun Valve; COLLECT WORT

IN COPPER @ X , then ADD LIQUOR to 1.059.25 then CONDENSE 

To  33 . 500 Wort Litres in Copper @ 1.059.5 

COPPER

A 2 1/2 Hour Boil ON HOPS ; 1 St Hop Charge at Let Off - 150 @ 1.059.5 ;

Then at Let Off - 90 add the 2 Nd Hop Charge @ 1.065 then at Let Off - 30 ,

ADD 3 Rd Hop Charge @ 1.071 then at Let Off - 12 Minutes , ADD Copper Finings.

At Let Off ; STAND Copper 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS 

1  St Hop Charge : 33 . 500 Wort Litres @ 1.059.5 

                              3 IBU Goldings          @ 6     % a/a  = 6 g

                              4 IBU Brewer`s Gold @ 6 . 5 % a/a = 8 g

2 Nd Hop Charge : 30 . 400 Wort Litres @ 1.065 

                              4 IBU Goldings          @ 6 % a/a =  8 g

                              4 IBU Hallertau          @ 3 % a/a =16 g

3 Rd Hop Charge : 27 . 590 Wort Litres @ 1.071 

                               8 IBU Goldings          @ 6 % a/a = 30 g

 YEAST : 90 g Weight of Live Barm , Edinburgh type Yeast Strain @ 15 c  

                Volume to Fermenting Vessel =  26 . 035 Wort  Litres @ 1.075 

                             ATTENUATION 

Day   Hour   Heat   Gravity                                  RACKING 

  1         P        15      1.075

  2        M        17      1.073

            E         19      1.067

  3        M        20      1.060

            E         21      1.052

  4        M        21      1.046

            E         20      1.038

  5        M        19      1.033    Drop to Settler 

            E         16      1.027

  6        M        15      1.025

            E         14      1.024

  7        M        14      1.024   Rack to DRAUGHT Container 

Stand at 16 - 18 c FOR  36 Hours , THEN CELLAR @ 10 c for 6 WEEKS ,

Then ADD BARREL FININGS and Roll Well and then STILLAGE 1 WEEK @ 10 - 12 c

At S + 1 week , FULLY VENT CONTAINER and then allow 36 Hours for the beer to Clear and Condition before Q . C 

Cheers All and Happy Brewing 

Edd 

NEWINGTON BREWERY : PALE ALE

 How Do All ,

Here`s another brilliant historic Scottish beer for you all to try , this one from the collections in The Scottish Brewing Archive at Glasgow University Archives, 

Special Collections & Archives ;

Newington Brewery Brewing Book 1833 - 1834 Cat No : NB 6 / 1 / 1 / 1 

This recipe C Edd Mather 2022 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER 

              This Recipe for 32 . 000 Wort Litres @ 1.052 ; 75 % Mash Efficiency 

Newington Brewery 

Edinburgh 

                                      PALE  ALE  

                                        Wednesday 1 St January 1834 

                                                    Brew No : 35 

        Original Gravity : 1.061 Racking Gravity : 1.011 Final Gravity : 1.008 

                                I  B  U  : 44                       A  B  V  : 5 . 9 % 

MALT 

Crisp Malt :                            Chevalier    3 . 675 Kg 

Crafty Maltsters :           Scottish Annat    3 . 640 Kg

MASHING 

Use a Medium Hard brewing liquor / Lightly Burtonised , 

Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes ; 1.5 " Plates .

      1  St   Mash Heat  : 54 - 56 c From 0 - + 75 Minutes = 15 . 180 L

      2 Nd  Mash Heat  : 65 c At + 75 - + 120 Minutes = 16 Litres

      3 Rd Mash Heat   : 67 c At + 120 - + 165 Minutes = 12 . 325 Lites 

At Taps / + 165 Minutes , Clear Wort by return over the Mash , then ONCE CLEAR and Bright consistently ; Cast to Copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort + 10 Minutes @ 56 - 59 c = 14 . 630 Litres , and at a Gravity of 

1.005.5 , then STOP TAPS and Collect Wort in Copper .

At Collection , ADD LIQUOR TO 1.051.75 , Then CONDENSE to 1.052 .

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off -  105 @ 1.052 , then 

At Let Off - 70 at 1.055 , Add 2 Nd Hop Charge then at Let Off - 30 @ 1.058 , ADD 3 Rd Hop Charge .

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

THEN COOL A S A P to Pitching Heat .

HOPS 

1  St  Hop Charge : To 32 . 000 Wort Litres @ 1.052 

                                Goldings @ 4 % a/a 7 IBU = 19 g 

2 Nd Hop Charge : To 30 . 150 Wort Litres @ 1.055 

                                Goldings @ 6 % a/a 17 IBU =  30 g

3 Rd Hop Charge : To 28 . 505 Wort Litres @ 1.058 

                                Aramis    @ 7 % a/a  20 IBU = 29 g 

YEAST : Pitch with 74 g Weight of a Live Barm @ 16 c TO 27 . 030 Wort Litres @ 1.061

                              ATTENUATION 

Day     Hour   Heat   Gravity                            REMARKS 

   1         P         16     1.061 

   2        M         18     1.058

.            E          19     1.052

   3        M         21     1.046

             E          22     1.039

  4         M         23     1.034

             E          25     1.027      Drop to 2 Nd F V 

  5         M         20     1.020

             E          16     1.018

  6         M         15     1.016

              E         15     1.013   Rackj TO DRAUGHT CONTAINERS 

After Racking , STAND @ 14 - 18 c 2 Days , then CELLAR 8 Weeks  at 10 c 

After MATURATION , ADD Finings then roll well and then STILLAGE .

STILLAGE : 1 Week at 10 c then VENT fully , then allow the beer 24 - 36 Hours before Quality Control .

Cheers All  and Happy Brewing 

Edd 

DRYBROUGH & CO : BOMBAY X P 1912

 How Do All ,

Here`s another superb recipe from an Edinburgh brewery , A special one for the Aussie readers of the blog .

This time from the brewery of Drybrough & Co Ltd at Craigmillar ; built in the early 1890`s on a greenfield site .Sadly none of the  early ( Pre 1906 ) Drybrough brewing records have survived in public archive from the company`s operations Tollbooth Wynd or , after the move to the North Back of Cannongate in 1782 , or after the  expansion into the neighbouring Craigend Brewery in 1874 .

This recipe comes from the Drybrough & Co Brewing Book 1910 - 1914  @ D 6 / 1 / 1 / 2 ; Held in the internationally important Scottish Brewing Archive at  Glasgow University Special Collections & Archives , Thurso St .

This recipe C Edd Mather 2022 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER 

     THIS RECIPE FOR 33 . 0 Wort Litres to Copper @ 1.027 ; 75 % Mash Efficiency

Drybough & Co Ltd 

Craigmillar Brewery

Duddingston Rd

Edinburgh 

Label Photo Courtesy of Keith Osborne 

                                                   BOMBAY  X . P 

                                                         Gyle No : 10 

                                            Thursday 8 Th August 1912 

           Original Gravity : 1.046 C . V Gravity : 1.014 Bottling Gravity : 1.010.5 

                                                 Final  Gravity : 1.008

                                    I B U : 24                             A B V : 5.2 % 

MALTS & ADJUNCTS 

Voyager Craft Malt  : Veloria Schooner       = 1 . 670 Kg

Crisp Malt               : Chevalier                    = 0 . 925 Kg

Barrett - Burston : Border P . A @ 3.5 ebc   = 0 . 865 Kg 

Flaked Rice      =    0 . 275 Kg

Flaked Maize   =    0 . 195 Kg 

MASHING :

 Use a Medium Hard brewing Liquor , Lightly Burtonised .

 Pre Warm the Mash Tun to 90 c - 10 , Liquor 1.5 " + Plates .

1  St    Mash Heat : 65 c AT        0 - + 120 Minutes = 11 . 250 L

2 Nd   Mash Heat : 68 c AT + 120 - + 160 Minutes  = 11 . 250 L

AT 160 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 

first runnings OVER THE MASH until Consistently CLEAR & BRIGHT , Only then allow to the Copper .

SPARGING & COLLECTION 

Sparge AT CLEAR WORT TO COPPER + 10 - 12 Minutes , 75 - 74 c = 20 . 000 L 

AT a Gravity of 1.003 , STOP TAPS and Collect WORT in Copper , ADDING liquor 

to 1.026.75 ; THEN CONDENSE TO 33 .000 Wort Litres  IN COPPER @ 1.027 .

SUGARS 

A little note about Brewing Sugars : 

They do NOT form Part of the grist of a beer , they`re usually there for 1 ) Extract , 

2 ) Flavour and ,  3 ) Wort Extension to name but 3 ! 

                   No 1 Invert   @  1.003.5 = 0 . 310 Kg 

                   No 2 Invert   @  1.010    = 0 . 880 Kg 

These Sugars are ADDED after adding LIQUOR TO THE COPPER @ Let Off - 35 Mins.

PRIMING SUGAR : No 2 Invert @ 1.003 = 0 . 240 Kg to 25 . 250 - 25 . 350 Beer Litres in Conditioning Vessel .

COPPER 

A  2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.027 ,

Then AT Let Off - 90 @ 1.033 , add the 2 Nd Hop Charge then at Let Off - 35 ;

ADD 6 . 275 Litres of LIQUOR to 21 . 775 Wort Litres in Copper @ 1.038 , THEN ADD SUGARS , AT 2 Minute intervals and at Let Off - 30 Minutes add 3 Rd Hop Charge .

At Let Off - 12 Minutes , ADD COPPER FININGS and at Let Off , STAND 1/2 Hour 

THEN COOL TO PITCHING HEAT A S A P . 

HOPS 

1 St Hop Charge : 33 . 000 Wort Litres @ 1.027 

                              Tettnanger @ 5.5 % a/a = 8 g 

                              Goldings   @ 6    % a/a = 8 g

2 Nd Hop Charge : 25 . 665 Wort Litres @ 1.033 

                              Aramis     @ 7      % a/a  = 6.5 g

           East Kent Goldings    @ 6.5   % a/a =  7    g

3 Rd Hop Charge : 28 . 050 Wort Litres @ 1.043 

 Saazer / Strisselspalt or NOBLE European Varietal @ 3 % a/a  = 6 g

CONDITIONING VESSEL HOPS : 4 g OF EACH VARIETY to 25 . 250 - 25 . 350 L 

OF BEER IN C V .

                  

YEAST : Pitch with 70 g WEIGHT OF LIVE YEAST @ 15 c 

                                ATTENUATION 

DAY   Hour    Heat     Gravity             REMARKS 

  1          P         15         1.046

  2          M        18        1.043

              E         18        1.041

  3          M        20        1.037

              E         20        1.028

  4          E         21        1.021

  5          M        20        1.014  Drop To 2 Nd F V  AND COOL TO 14 c 

              E         16        1.013  

  6          M        14        1.010.5   Send 25 . 250 - 25 . 350 Litres of BEER to C V 

AND ONTO PRIMINGS AND , HOPS as above .

MATURATION : Mature in C V @ 10 c UNTIL the Gravity has reached 1.011.25 ,

THEN STILLAGE VESSEL 1 WEEK , Allow to 13 c and FULLY VENT .

Bottle at 14 - 15 c ONCE CLEAR & BRIGHT at 1.010.75 - 1.010.5 and STAND @ 14 - 18c for 2 Days , then CELLAR @ 10 c 2 - 3 Months then Stand at 12 - 10 c 1 Week 

before Quality Control and enjoyment !!!

Cheers All  and Happy Brewing , 

Edd 

NEWINGTON BREWERY : PORTER 1833

 How Do All ,

Here`s a brilliant historic Scottish recipe for you all to try out from Newington Brewery.  This one , for the Running Porter was by a very large margin , the most frequently brewed beer in the 1833 - 1834 Brewing Book  NB 6/1/1/1  deposited in The Scottish Brewing Archive @ Glasgow University Archives & Special Collections 

Oddly the " H " Porter  ; A Very infrequent brew has a different grist entirely !! 

This recipe C Edd Mather 2022

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER 

THIS RECIPE FOR 32 . 000 Wort Litres to Copper @ 1.050 ; 75 % Mash Efficiency 

Newington Brewery

Edinburgh 

                                             PORTER 

                                              Wednesday 5 Th June 1833

                                                         Brew No : 21 

            Original Gravity : 1.059 Racking Gravity : 1.009.5 Final Gravity : 1.006.5

                                              I B U /: 34    A B V :  7.25 % 

 MALTS 

Crisp Malt :         Chevalier     6 . 500 Kg 

French & Jupps : Black Malt   0 . 635 Kg

MASHING 

Use a Medium Hard brewing Liquor / LIGHT BURTONISATION and ,

Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins before Goods In as Below ;

     1  St   Mash Heat : 60 c AT         0  - + 105 Minutes = 15 . 530 Litres

     2  Nd  Mash Heat : 66 c AT + 105 - + 150 Minutes = 13 . 770 Litres

     3 Rd Mash Heat :   72 c AT + 150 - + 180 Minutes = 11 . 490 Litres 

AT + 180 Minutes , SLOWLY open M/T Valve and return any cloudy / Turbid wort 

OVER THE MASH UNTIL CONSISTENTLY BRIGHT & CLEAR , Then Cast to Copper 

SPARGING & COLLECTION 

Sparge @ Clear Wort to Copper @ 56 - 58 c = 16 . 850 Litres , then at a Gravity of ,

1.005 , STOP TAPS and COLLECT WORT IN COPPER .

At COLLECTION , ADD Liquor to the Copper to 1.049.75 , THEN CONDENSE 

to a GRAVITY OF 1.050 ON  32 . 000 WORT LITRES IN COPPER .

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge at Let Off - 105 @ 1.050 ,

Then at Let Off - 70 @ 1.053 , ADD 2 Nd Hops and at Let Off - 30 - 25 Minutes 

ADD 3 Rd Hop Charge @ 1.056 .

AT Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND 1/2 Hour

THEN COOL TO PITCHING HEAT A S A P .

HOPS 

1 St Hop Charge : 32 . 000 Wort Litres @ 1.050 

                              Goldings @ 4 % a/a = 8 g

2 Nd Hop Charge :  30 . 080 Wort Litres @ 1.053 

                               Goldings @ 5 % a/a = 27 g

3 Rd Hop Charge : 28 . 375 Wort Litres @ 1.056 

                               Goldings @ 6 % a/a = 30 g

YEAST : Pitch with 68 g WEIGHT of a Live Barm / Starter  @ 17.5 c

                        Wort Volume To F V : 26 . 850 Wort Litres @ 1.059 

                                   ATTENUATION 

Day    Hour    Heat    Gravity                              REMARKS

  1          P       17.5     1.059

  2          M      19        1.052

              E       20.5     1.043

  3          M      21        1.036

              E       24        1.030   CLEAR TO 2 Nd  Fermenting Vessel 

  4          M      20        1.026

              E       19        1.020

  5          M      16        1.016

              E       14        1.014

  6          M      13        1.014   Send To Conditioning Vessel .

Mature in C V @ 10 - 12 c UNTIL at 1.010.5 ; Then GENTLY rouse and allow to 

14 - 15 c then RACK & FINE to Draught Consumption Vessel @ 1.009.5 .

After Racking to Draught Vessel , STAND @ 14 - 18 c 2 Days then  CELLAR @ 10 c ,

for 6 - 8 weeks , then FINE and STILLAGE 1 Wk @ 10 c .

At Stillage + 1 week , VENT fully and allow the beer 24 - 36 Hours to clear and condition before Q . C .

Cheers All and Happy Brewing 

Edd