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