How Do All ,
Continuing from the last post ;
Here`s an 80 / - Ale from the noted Abbey Brewery of Wm Younger & Co .
William Younger II established his own brewery in the precincts of Holyrood Abbey in 1796, ( There was anciently a relief from City Taxes on Ale for those within the precincts)
having assisted his mother at the family brewery in Leith from 1788 ; the brewery was expanded in 1801 after Grizel Younger Anderson had retired , with Wm II purchasing the neighbouring Abbey Brewhouse of James Blair on Horse Wynd in 1803 - 1804 .
The Abbey Brewery closed as a production centre in 1956 , with the buildings being converted into the corporate headquarters of Scottish Brewers Ltd , later Scottish & Newcastle Breweries.
This recipe C Edd Mather 2022
ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO MARSTONS PLC AND THEIR SUCCESSORS IN TITLE
This recipe for 33 . 500 Wort Litres to Copper @ 1.048 ; 75 % Mash Efficiency
William Younger & Co
Abbey Brewery
Holyrood St
Edinburgh
80 / - Ale
 |
Thursday 13 Th November 1879
Brew No : 736
Original Gravity: 1.061 Racking Gravity 1.018 Final Gravity: 1.015
I B U : 28 A B V : 5 . 2 %
MALT
Crafty Maltsters : Pop`s Pale Ale Malt @ 6.5 ebc = 2 . 780 Kg
Simpson`s Malt : Best Pale Ale @ 4.5 ebc = 2 . 780 Kg
Crisp Malt : Chevalier Pale Ale = 1 . 520 Kg
MASHING
Use an Edinburgh liquor profile / LIGHT Burtonisation , and thoroughly Pre Warm
the Mash Tun to 90 c , - 10 Before Goods In as below , ENSURING that the Liquor is
1 . 5 " ABOVE the Plates / Filter .
1 St Mash Heat : 66 c AT 0 - + 30 Minutes = 17 Litres
2 Nd Mash Heat : 68 c AT + 30 - + 150 Minutes = 18 . 300 Litres
At + 150 Minutes , Slowly open the Mash Tun Valve and return any Turbid 1 St runnings
OVER THE MASH , until CONSISTENTLY CLEAR & BRIGHT , ONLY THEN
send to the Copper / Boiler .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper @ 73 - 72 c = ALLOWANCE @ 31 . 860 Litres ;
At a Gravity of 1.005 , Stop Taps / CLOSE M / T Valve OFF and COLLECT Wort .
At Collection , ADD LIQUOR to 1.047.75 , THEN CONDENSE TO 1.048
ON 33 . 500 Wort Litres in Copper / Boiler .
COPPER
A 2 1/4 Hour Boil ON HOPS , 1 St Charge @ Let Off - 135 Minutes @ 1.048 ,
Then at Let Off - 90 Minutes @ 1.052 , ADD the 2 Nd Charge of Hops and at Let Off - 30
The Gravity should be at 1.056 ADD 3 Rd Hops .
AT Let Off - 12 Minutes , ADD Copper Finings and at Let Off , STAND COPPER 1/2 Hr BEFORE COOLING TO PITCHING HEAT A S A P .
HOPS
1 St Hop Charge : 33 . 500 Wort Litres @ 1.048
Goldings @ 4 % a/a = 17 g for 6 IBU , Fuggles @ 4 % a/a = 10 g for 4 IBU
2 Nd Hop Charge : 30 . 710 Wort Litres @ 1.052
Goldings @ 6 % = 21 g for 12 IBU
3 Rd Hop Charge : 28 . 345 Wort Litres @ 1.056
Saazer @ 3 % a/a = 20 g for 6 IBU
Racking Hops
To 25 . 500 Beer Litres in Container @ 4 g MAX of East Kent Goldings @ 6.5 % a/a
YEAST
Pitch with an Edinburgh type yeast strain
@ 15 c = 115 g Weight of Yeast Pitched TO 25 . 815 Wort Litres
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.061
2 M 16.5 1.052
E 19 1.043
3 M 18.5 1.031
E 18.5 1.030
4 M 17 1.029
E 14 1.029 DROP TO 2 Nd F V
5 E 14 1.022
6 M 15 1.018 Rack ON HOPS to Draught Container .
After Racking Down , STAND 2 Days @ 14 - 18 c , THEN CELLAR @ 10c 4 Weeks
At Cellar + 4 Weeks @ 10 c ; ADD Barrel / Container Finings and STILLAGE .
Stillage 1 Week @ 10 - 12 c THEN FULLY VENT and allow the beer 24 - 36 Hours to CLEAR & CONDITION before a spot of well earned Q . C
Cheers All and Happy Brewing 🍻
Edd
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