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