NEWINGTON BREWERY : X ALE 1833

 How Do All ,

Here`s a recipe for an X Ale from the Newington Brewery of James Keir; established by the late 1820`s though sadly James Keir `s business was sequestered in January 1848 and the         brewery buildings were then converted into a distillery by Andrew Pearson who suffered the same fate as James Keir in 1850 ; with the building becoming the Glen Sciennes Distillery of Thomas Duncanson & Co between 1856 and 1859 .

This recipe is taken from the Newington Brewery Brewing Book 1833 - 1834 in the Scottish Brewing Archive, Glasgow University Special Collections & Archives                    Catalogue No : NB 6 / 1 / 1 / 1

This recipe C Edd Mather 2022 

              ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE BRAND OWNER

       RECIPE FOR 30 . 500 Wort Litres to Copper @ 1.062 ; 75 % Mash Efficiency 

Newington Brewery 

Edinburgh 

                                         X  ALE 

                                                    Brew No : 11 

                                          Thursday 7 Th November 1833 

            Original Gravity: 1.070.5  Racking Gravity : 1.015 Final Gravity : 1.013 

                                           I B U : 24         A B V : 6 . 4 %

MALTS 

Crisp Malt :                  Chevalier         3 . 550 Kg  

Crafty Maltsters : Scottish Annat         3 . 515 Kg

French & Jupps :      Amber Malt        1 . 400 Kg

MASHING .

A medium hard brewing liquor , With the liquor in the Mash Tun - 10 before Goods In ,

With the Liquor at least 1 . 5 - 1 . 75 " ABOVE the Plates / Filter Bed  .

               1  St  Mash Heat : 65 c        At        0 - + 120 Mins = 17 . 525 Litres

               2 Nd Mash Heat : 69 - 70 c At + 120 - + 180 Mins = 10 . 750 Litres

At Taps ( 180 Minutes ) Clear worts by return OVER the Mash until Clear & Bright ,

Then cast to the copper .

SPARGING & COLLECTION 

At Clear Wort to Copper + 10 Minutes , Sparge at 58 - 60 - 63 c = 38 . 0 Litres 

And at a Gravity of 1.006.5 , STOP TAPS and COLLECT WORT in the copper .

At Collection ; ADD Liquor to 1.061.75 then CONDENSE to 30.500 Wort L @ 1.062 .

COPPER 

A 1 1/2 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 90 Minutes @ 1.062 

then at Let Off - 35 Minutes @ 1.066 , ADD the 2 Nd Hop Charge , 

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

THEN COOL A S A P to Pitching Heat .

HOPS 

1 St Hop Charge : 30 . 500 Wort Litres @ 1.062 

                              Goldings @ 5 % a/a = 23 g  10 IBU 

2 Nd Hop Charge  28 . 530 Wort Litres @ 1.066 

                               Goldings @ 6 % a/a = 26 g 14 IBU 

YEAST 

Pitch with LIVE BARM : 64 g Weight  of an EDINBURGH type strain @ 15 c

                                          26 . 500 Wort Litres @ 1.070.5 

                                         ATTENUATION 

Day    Hour   Heat    Gravity                      REMARKS 

  1         P         15      1.070.5

  2         M        16      1.068

             E         18      1.061

  3         M        19      1.053

             E         21      1.045

  4        M         21      1.038

            E          22      1.030     COOL 

  5        M         18      1.026

            E          16      1.024.5 

  6        M         14      1.024

            E          13      1.024       To Conditioning Vessel 

Mature in C V For X Weeks @ 12 - 13 c UNTIL at 1.015 .

AT 1.015 ; RACK TO DRAUGHT CONTAINER , AND FINE ON RACKING .

 Stand for 2 Days @ 14 - 18 c then CELLAR 8 WEEKS at 10 c .

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

to clear and condition before Q . C 

Cheers All and Happy Brewing 🍻

Edd