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