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 |
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
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