JAMES HOLE & CO : X ALE 1896

How Do All ,

 Here`s a superb X Ale recipe from the famous Newark brewery of James Hole & Co ,

Taken from the 1896 - 1901 Brewing Book Cat No : ACC 8003 which the good folks at Nottinghamshire Archives were kind enough to locate shortly before my visit earlier this year . 

If you`re able to assist with access to Old Brewing Production records , or would be interested in a collaborative research project  from archives I`m sadly unable to visit ; Please get in touch , I`d love to hear from you @ beerhistorybloke@gmail.com 

        ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS HOLDER

This recipe C Edd Mather 2022 ,All rights reserved .

              Recipe for 32 Wort Litres from Mash @ 1.037 ; 75 % Mash Efficiency 

James Hole & Co Ltd 

The Castle Brewery

Albert St 

Newark On Trent

Nottinghamshire 

Photo of the brewery yard from The Brewery History Society Website

                                X  ALE 

                                               Friday 2 Nd October  1896 

                                                          Brew No : 274

            Original Gravity : 1.051  Racking Gravity : 1.016 Final Gravity : 1.013  

                                         I B U : 20                   A  B  V  : 4 . 7 % 

MALTS 

Warminster Maltings 

                                   Vienna Malt    = 2 . 465 Kg

Malting Company of Ireland 

               Irish Ale Malt @ 6.5 ebc    = 1 . 710 Kg

Crisp Malt 

                              Chevalier P . A    =  1 . 045 Kg 

MASHING 

Use a Mild Ale type / Soft Brewing Liquor ; Pre Warm - 10 @ 90 c , 1 . 5 " ABOVE Plates 

           1  St Mash Heat : 64 c At 0 - + 40 Minutes = 12 . 900 Litres

          2 Nd Mash Heat : 67 c At       + 40 - + 120 Minutes = 2 . 850 Litres 

At 120 Minutes ( TAPS ) Slowly open the Mash Tun Valve and return OVER the Mash 

ANY Cloudy / Turbid 1 St runnings , until CONSISTENTLY CLEAR & BRIGHT ,

Then ALLOW TO COPPER .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes : 28 . 725 Litres@ 72 c until 1.004 , 

THEN STOP TAPS AND COLLECT WORT INCOPPER ; At Collection , ADD Liquor 

To 1.036.75 , THEN CONDENSE TO 1.037 ON 32 . 000 Wort Litres in Copper .

SUGARS 

No  1  Invert Sugar @ 1.006.75 = 0 . 665 Kg To 31 . 445 Wort Litres @ 1.037.25 

COPPER 

A 2 Hour Boil ON HOPS ; A SGARP / HARD Boil for the 1 St 30 Minutes 

 1 St Hop Charge to Copper @ Let Off - 120 Mins  ; 

Then at Let Off - 90 At 1.040 ADD 2 Nd Hop Charge to 29 . 405 Wort Litres ,

Then AT LET OFF - 50 Minutes @ 1.042 , ADD 3 . 555 Litres of Liquor to the Copper 

to bring the Gravity to 1.037.25 ON 31 . 445 Litres , then ADD No 1 Invert  ;

at Let Off - 30 Minutes add the 3 Rd Hop Charge @ 1.045 .

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

                  COOL TO PITCHING HEAT @ STAND + 30 Minutes  A S A P 

HOPS 

1  St Hop Charge : 32 . 000 Wort Litres @ 1 . 037  

                               Old Goldings @ 4 % a/a = 10 g 

2 Nd Hop Charge : 29 . 405 Wort Litres @ 1 . 040 

                 Keyworth Mid Season @ 6.5 % a/a = 8 g

                                       Fuggles  @ 5.5 % a/a = 8 g 

3 Rd Hop Charge :  30 . 735 Wort Litres @ 1.045 

                                       Goldings @ 6      % a/a = 5 g 

                                        Fuggles  @ 5 . 5 % a/a = 5 g 

RACKING HOPS : To 25 . 500 Beer Litres in Container 

                                 2 g EACH of Goldings and Fuggles 

YEAST : Pitch with 98 g Weight of a Live Barm @ 15.5 - 16 c 

                                 TO 26 . 585 Wort Litres AT 1.051 

                      ATTENUATION 

DAY   Hour   Heat  Gravity               REMARKS

     1            P           16         1.051 

     2            M         17.5       1.049        Drop to 2 Nd F V 

                   E          18          1.041

     3            M         20.5       1.030

                   E          21          1.022        Stop Rousing & Cool to 16 c + 36 - 48 Hrs 

     4            M         20          1.019 

                   E          19.5       1.018

     5            M         18          1.017

                   E          16 .5      1.016.5

     6            M         16          1.016

                    E         15           1.016     Rack and FINE ; ON HOPS 

STAND : 2 - 3 Days at 14 - 18 c then CELLAR at  10 c FOR  2 - 3 Weeks MAX .

STAILLAGE : 1 Week at 10 c BEFORE FULLY VENTING , then allow the Beer at Least 24 - 36 Hours to CLEAR AND CONDITION before a spot of well earned Q .C 

Cheers All and Happy Brewing 

Edd 

WILLAM YOUNGER & CO : X ALE 1879

 How Do All ,

Here`s the next beer in the X Ales series , A special recipe for the Aussie blog readers ; 
From Wm Younger & Co`s  Abbey Brewery: Abbey Brewery :
                 Brewing Book June/1879 - June 1882 Cat No : WY 6 / 1 / 2 / 28 ;
Deposited at the Scottish Brewing Archive , Held by the ever helpfull team at          Glasgow University Archives : Special Collections & Archives, Thurso St , Glasgow  .

This recipe C Edd Mather 2022 

                       THIS RECIPE FOR 35 . 000 Wort Litres @ 1.035 ; 75 % Mash Efficiency 

                            ANY AND ALL COMMERCIAL PRODUCTION RIGHTS 

                  RESERVED TO MARSTONS PLC AND THEIR SUCCESSORS IN TITLE

William Younger & Co 

Abbey Brewery

Holyrood St

Edinburgh

                               X ALE 

                                         Thursday 13 Th  November 1879 

                                                   Brew Nos : 137 - 138 

           Original Gravity : 1.046  Racking Gravity : 1.011 Final Gravity : 1.008 

                                         I  B  U  : 30       A  B  V  : 4 . 4 % 

MALTS 

Voyager Craft Malt : 

                                  Veloria Vienna   4 . 205 Kg

Crisp Malt :

                                         Chevallier   1 . 190 Kg 

MASHING 

                    Use a Lightly Burtonised brewing liquor , and Thoroughly Pre Warm 

the Mash Tun to 90 c - 10 Mins before Mashing In ; Ensuring the Liquor is 1.5 " ABOVE the Plates / Filter Bed .

                      1  St  Mash Heat : 66 c At         0 - + 120 = 15 . 460 Litres 

                      2 Nd  Mash Heat : 66 c At + 120 - + 150 =   6 . 125 Litres

                      3 Rd  Mash Heat : 68 c At + 150 - + 180 = 10 . 790 Litres 

At +180 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 + 10 Minutes @ 77 c = 18 . 900 Litres , and at 1.003.5 

STOP TAPS and COLLECT WORT in Copper . , AT COLLECTION ; Add Liquor to  1.034.75 , then CONDENSE to 1.035 ON 35.000 Wort Litres in Copper .

COPPER 

A 2  Hour Boil ON HOPS ; 1  St Hop Charge at Let Off - 120 Minutes , 

Then at Let Off - 90 Minutes @ 1.038 add the 2 Nd Hop Charge .

At Let Off - 30 Minutes , at a Gravity of 1.042 , ADD the 3 Rd Hop Charge ;

At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , 

STAND the Copper 1/2 Hour before COOLING A S A P to Pitching Heat .

HOPS 

              1  St  Hop Charge : 35 . 000 Wort Litres @ 1.035 

                        Fuggles @ 5 . 5 % a/a =  7     g    

                         Aramis @    7   % a/a =  2.5  g 

                          Saazer @    3   % a/a =  10   g 

              2  Nd  Hop Charge : 32 . 000 Wort Litres @ 1.038 

                      Goldings  @   6   % a/a =  28   g 

              3  Rd  Hop Charge :  28 . 630 Wort Litres @ 1.042 

Saazer / Hallertau Type @   3   %  a/a = 12    g 

RACKING HOPS : To 25 . 250 BEER LITRES in Container 

             East Kent Goldings @ 6.5 % a/a = 5 g MAX 

YEAST : Pitch 50 g weight of LIVE BARM to 25 . 900 Wort Litres @ 16 c 

                              ATTENUATION

DAY   Hour    Heat   Gravity                REMARKS 

     1            P             16          1.046

     2           M             16          1.044

                   E             16          1.041

     3            M            17          1.033

                   E             18          1.028

     4            M            16.5       1.025

                   E             17          1.023

     5            M            16.5       1.019

                   E             16          1.015

     6            M            14          1.015   Clear to Racking Vessel and COOL to 13 - 14 c 

RACK & FINE ON HOPS @ 1.011 at 15 c then STAND 2 DAYS @ 14 - 18 c .

CELLAR : 3 WEEKS at 10 c then VENT FULLY and allow the Beer 24 - 36 Hour to 

CLEAR AND CONDITION before Q . C 

Cheers All 🍻and Happy Brewing 

Edd 

HIGGINS & SONS : X ALE 1889

 How Do All ,

Here`s the first of a new series ; X Ales & Standard Mild Ales . This recipe is drawn from my interpretation of basic information contained in the  Higgins & Son , Castle Brewery Bedford , Brewing Book 1889 - 1904 @ GK/ B2 / 1 ,  One of the many Documents, Journals and photos relating to Bedfordshire`s past  preserved and , cared for by the ever helpful team at Bedfordshire Archives .

   THIS RECIPE FOR 32 . 000 Wort Litres to Copper @ 1.031 ; 75 % Mash Efficiency 

This recipe C Edd Mather 2022 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE OWNER 

Higgins & Sons 

Castle Brewery

Castle Lane 

Bedford             

Photo of the Brewery Ca 1895 from : https://www.thehigginsbedford.org.uk

                     X ALE

                                                          Brew No : 96                                                                                                            Thursday  19 Th  December 1889  

             Original Gravity : 1.049 Racking Gravity : 1.013 Final Gravity : 1.010 

                                            I  B  U  : 26      A  B  V  : 4 . 9 %

MALT 

Crisp Malt    :  

                        Chevalier     1 . 360 Kg

                   Hana Vienna     1 . 575 Kg

Malting Company of Ireland :

 Irish Ale Malt @ 6.5 ebc    1 . 485 Kg

Or any other Pale Ale Malt @ 6.5 ebc - 7 ebc 

( Same weight ) 

MASHING 

Use a Mild Ale liquor and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins ;

ENSURING that the Liquor is 1 . 5 " ABOVE the plates / Filter Bed  ;

                     1 St Mash Heat : 66 c @      0  - +   40 Minutes = 11 . 870 Litres

                    2 Nd Mash Heat : 68 c @ + 40 - + 120 Minutes  =  4 . 760 Litres 

At 120 Minutes , SLOWLY open the mash tun valve and return any cloudy / turbid 1 St runnings OVER THE MASH until BRIGHT & CLEAR , Only then send to the copper .

SPARGING  &  COLLECTION 

At Clear Wort to Copper + 10 Minutes , SPARGE @ 70 c = 21 . 600 Litres then ,

At a Gravity of 1.003.25 ; STOP TAPS / Close mash tun valve ; and COLLECT WORT .

At Collection , Add Liquor to 1.030.75 then CONDENSE to 1.031 on  32.000 Wort Litres.

SUGARS 

     Light Demerara Cane Sugar  1.012 = 0 . 880 Kg to 28 . 595 Wort Litres @ 1.033

                                            ( AT LET OFF - 35 - 33 Minutes ) 

COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes @ 1.031 , Then Boil 

Until Let Off - 70 @ 1.037 add the 2 Nd Hops and at Let Off - 35 , 

the Gravity should be at 1.041 then ADD 5 . 580 Litres of LIQUOR to 23 . 015 W/Litres 

at 1.041 , then at Let Off - 35 - 33 , ADD the Light Demerara Cane and then once dissolved, add the 3 Rd Hop Charge then at Let Off - 12 Minutes , ADD the copper Finings then at Let Off , STAND 1 / 2 Hour then COOL A S A P to Pitching Heat .

HOPS 

            1   St   Hop Charge : 32 . 000 Wort Litres @ 1.031 

            Old Saazer Type @ 2 % a/a   =  46 g 

            2  Nd   Hop Charge : 25 . 805 Wort Litres @ 1.037 

            Old Fuggles        @ 4 % a/a  = 15 g 

            3  Rd   Hop Charge : 28 . 595 Wort Litres @ 1.045 

            Goldings              @ 6 % a/a = 12 g 

YEAST 

Use 100 g weight of a LIVE BARM @ 16 c Eg : Whitbread T II  to  26.045 Wort Litres  

                                 ATTENUATION 

Day  Hour  Heat  Gravity                   REMARKS 

   1           P          16         1.049         

   2          M         16         1.047

               E          18         1.042

   3          M         19         1.037

               E          20         1.032

   4          M         21         1.026

               E          21         1.018      Stop Rousing and COOL to 14 c + 36 Hours 

   5          M         18         1.015

                E         16         1.013.5

   6           E         14         1.013

   7           M        14         1.013              Rack and Fine to Draught container .

Stand at 15 - 18 c for 2 Days , then CELLAR at 10 c for 2 - 3 Weeks before Stillaging .

STILLAGE : 1 Week at 10 - 12 c then VENT FULLY and allow the beer 24 - 36 Hour to 

Clear and , Condition before some well earned Quality Control .

Cheers All 🍻 and Happy Brewing 

Edd 

 

DUDGEON & CO : 60 / - ALE 1871

How Do All ,

To finish off the current series of 60 / -  recipies ;

I`ve saved one of my favourites until last , the 60/- Ale of Dudgeon & Co from Dunbar ;the recipe being drawn from my interpretation of  The Brewing Book of Wm J Clark , which has non consecutive entries from - 1871 , 1881 1882 , 1883.     

                                        

This volume is from the Belhaven Collection Cat No :  B 6 / 1 / 1 / 1  ; Part of the Internationally important Scottish Brewing Archive at Glasgow University, Archives & Special Collections Department , Thurso St , Glasgow  .

Sadly for all you thirsty historic beer enthusiasts there is , regrettably wait for this season`s Scottish Annat from the good folks at Crafty Maltsers ; 

The Annat Barley is due to be Malted in the not too distant future , so keep an eye open on their Social Media channels for updates on this . 

I hope that you`ve all enjoyed the mini series of 60 / - Ale recipies , leave a comment below with your COMMERCIAL Beer Style reccomendations for the next mini post series and I`ll see what I can do !

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 

                               60 / - ALE

                                              Friday  13 Th  October 1871 

                                                           Gyle No : 27 

             Original Gravity : 1.058  Racking Gravity : 1.015 Final Gravity 1.012 

                                              IBU : 28          A  B  V  : 5 % 

    THIS RECIPE FOR 38 . 000 Wort Litres to Copper @ 1.042 ; 75 % Mash Efficiency

MALTS 

Simpson`s Malt 

                           Best Pale Ale @ 4.5 ebc  3 . 510 Kg 

Crafty Maltsters 

                           Scottish Annat                 3 . 485 Kg 

MASHING 

Use a Slightly Burtonised brewing liquor and thoroughly Pre Warm the Mash Tun to 90c

- 10 Minutes BEFORE GOODS IN , Ensuring the liquor is 1.5 " ABOVE the Plates .

                       1  St Mash Heat : 66 c At       0 - + 60    = 18 . 785 Litres

                       2 Nd Mash Heat : 67 c At + 60 - + 120  =   9 . 250 Litres 

At Taps ( 120 Minutes ) Slowly open the M,ash Tun Valve and return any Turbid 1 St

Runnings OVER THE MASH Until CLEAR & BRIGHT , ONLY THEN send to Copper .

SPARGING & COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes @ 77 c = 31 . 500 Litres ;

At a Gravity of 1.004.25 , STOP TAPS and COLLECT WORT in Copper ; 

At COLLECTION , Add Liquor to reduce the Gravity to 1.041.75 , then 

                  CONDENSE TO 1.042 ON 38 . 000 Wort Litres in Copper 

COPPER 

A 2 1/2 Hour boil ON HOPS ; 1 St Charge at Let Off - 150 Minutes , then Boil until 

Let Off - 90 then ADD 2 Nd Hop Charge ; At Let Off - 30 Minutes , ADD 3 Rd Hops ,

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

THEN COOL TO PITCHING HEAT A S A P .

HOPS 

                     USE  Whole Flower / Cone Hops  Wherever this is possible

           1  St  Hop Charge : TO 38 . 000 Wort Litres @ 1.042

                                          Goldings @ 6 % a/a  = 12 g

           2 Nd Hop Charge : TO 31 . 670 Wort Litres @ 1.049 

                                           Goldings @ 6 % a/a = 17 g

           3 Rd Hop Charge : TO 28 . 440 Wort Litres @ 1.054 

                                            East Kent Goldings @ 6.5 % a/a = 6 g

                            Saazer / Hallertauer Tradition @  3   % a/a = 10 g

                                            Goldings                   @ 6   % a/a = 8 g

RACKING HOPS : TO 25 . 500 BEER LITRES IN CONTAINER ;

                Goldings @ 3 g MAX , Saazer etc @ 1.5 g MAX 

YEAST : Pitch with 265 g LIVE BARM at 13 c to 26 . 330 WORT LITRES @ 1.058 

                        ATTENUATION 

DAY    Hour    Heat    Gravity                        REMARKS 

   1           P        13        1.058

   2           M      14.5     1.056.5

                 E      16.5     1.055

   3           M      17.25   1.048          DROP TO 2 Nd F V  AND ROUSE + 6 Hrs 

                 E      21        1.022          Start to Cool to 14 c + 48 Hours 

   4           M      17        1.018

                 E      16        1.016.5

   5           M      15        1.015.25

                N       14        1.015 

   6           N       14        1.015       Rack ON HOPS and FINE ON RACKING .

Stand at 14 - 18 c For 2 Days , then CELLAR at 10 c for 4 WEEKS .

STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT and allow the beer at least 

24 - 36 Hours to clear and condition before a spot of well earned Q . C 

Cheers All and Happy Brewing ,

Edd       

MARK BINNIE & Co : 60 / - ALE 1904

 How Do All ,

                      To follow on from the previous two 60 / - Ale recipies I`ve posted lately ;

Here`s another tastebud tingling historic Scottish beer recipe for you all to try out  , 

Taken from the Brewing Notebook of John Binnie 1904 - 1905 Cat No :  BH 6 / 1 / 1 / 1 ; from  The Scottish Brewing Archive  , held by the team at Glasgow University Special Collections & Archives Department  .

This recipe C Edd Mather 2022 

ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS  OWNER

  THIS RECIPE FOR 31 . 000 Wort Litres to Copper @ 1.046 ;   75 % Mash Efficiency 

Mark Binnie & Co 

Nungate Brewery

Haddington 

Haddingtonshire 

Scotland 

Photo of the brewery courtesy of : https://scottishbrewingheritage.org/

                               60 / - ALE 

                                               Thursday 20 Th October 1904 

                                                            Gyle No : 5 

                 Original Gravity : 1.058 Racking Gravity : 1.013 Final Gravity : 1.010 

                                                I B U : 26    A  B  V  : 5 . 5 %

MALT  &  ADJUNCTS 

M C I Irish Ale Malt             5 . 600 Kg 

Alternatives , ALL @ 5.600 Kg 

Crafty Maltsters : Pop`s Pale Ale 

Barrett - Burston : Vic Ale 

Crisp : Scottish Ale Malt 

Or ; For a Paler Version :  5 . 600 Kg Simpson`s Best Pale Ale Malt @ 4.5 ebc

                                          5 . 600 Kg Barrett - Burston : Border Pale Ale @ 4.5 ebc 

Flaked Maize : 0 . 665 Kg 

MASHING 

 Use an Edinburgh liquor profile / Slightly Burtonised Liquor .

Pre Warm the Mash Tun to 90 c - 10 Minutes before Goods In , To 1.5 " + Plates .

                     MASH : 120 Minutes @ 66 c ON 15 . 120 Litres 

At Taps ( 120 Mins ) , Slowly return any Cloudy Wort OVER THE MASH until ,

CONSISTENTLY C;LEAR & BRIGHT , Then Cast to the Copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes at 73 c = 35 . 000 Litres ;

At a Gravity of 1.005 , STOP TAPS / Close OFF Mash Tun Valve and COLLECT WORT 

At Collection , ADD LIQUOR to 1.045.75 .

After adjusting to 1.045.75 ,  CONDENSE to 1.046 ON 31.000 Wort  Litres in Copper .

SUGARS 

No 1 Invert Sugar ( Dark Version ) @ 1.004.25 = 0 . 385 Kg 

ALTERNATIVE : No 2 Invert Sugar ( Pale Version ) as per No 1 Invert .

COPPER 

A 1 3/4 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 105 At 1.046 ,

Then at Let Off - 70 @ 1.049 , ADD 2 Nd Hop Charge and Boil until Let Off - 35 ,

When the Gravity should be at 1.053 ; ADD 2 . 320 Litres of LIQUOR to 26 . 610 W/L 

at 1.053 to reduce the gravity to 1.048.75 , then add the INVERT SUGAR and at Let Off - 30 Minutes , ADD 3 Rd Charge of Hops to the Copper .

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  31.000 Wort Litres @ 1.046 

                              Fuggles @ 5 . 5 % a/a = 25 g

2 Nd Hop Charge : To 28 . 975 Wort Litres @ 1.049 

                              Aramis   @ 7      % a/a = 8 g

3 Rd Hop Charge : To 28 . 930 Wort Litres @ 1.053 

                             Halertau Heresbrucker @ 3 % a/a = 20 g 

YEAST : Pitch with 84 g Weight of a LIVE BARM ; 

                Edinburgh type @  15.5 - 16 c  

                              ATTENUATION

DAY     Hour   Heat   Gravity                              REMARKS 

   1            P      15.5     1.058

   2           M     17         1.055  Drop to 2 Nd F V 

                 E     18         1.046

   3           M     19.5      1.035

                E      20         1.028

   4           M     21         1.020   Skim & COOL 

                E      18         1.019   Skim and Send to the Settler Unit / 3 Rd F V 

Allow in Settler / 3 Rd F V @ 13 c UNTIL AT 1.013 , THEN RACK AND FINE to 

DRAUGHT CONTAINERS ; Stand for 24 - 48 Hours at 15 - 18 c .

CELLAR : 3 Weeks at 10 c THEN STILLAGE 1 Week at 120 - 12 c 

VENT container @ Stillage + 1 Week and ALLOW 24 - 36 Hour for the beer to clear and condition before Quality Conntrol .

Cheers All and Happy Brewing ,

Edd 

WILLIAM YOUNGER & Co : H 60/- 1879

 How Do All ,

  Here`s another superlative recipe for a historic Scottish beer , this time from another Edinburgh brewery , That of Wm Younger & Co , from their Abbey Brewery .

  Whilst I understand that not all of you will have a large enough Copper / Boiler ; 

I most strongly feel that for any historic beer to approach the original  in terms of required taste perameters , then the original proceedures such as Collection Gravity , and the Length of Boil should be followed as closely as possible .

  Happily for you all ; the next  60 /- Recipe will be a bit easier to replicate .

This recipe is taken from the Abbey Brewery Brewing Book June/1879 - June 1882 ,

Deposited at the Scottish Brewing Archive , Held by the ever helpfull team at  

Glasgow University Special Collections & Archives  , Cat No : WY 6 / 1 / 2 / 28 

This recipe C Edd Mather 2022 

                       THIS RECIPE FOR 41 . 000 Wort Litres @ 1.027 ; 75 % Mash Efficiency 

                            ANY AND ALL COMMERCIAL PRODUCTION RIGHTS 

                  RESERVED TO MARSTONS PLC AND THEIR SUCCESSORS IN TITLE

William Younger & Co 

Abbey Brewery

Holyrood St

Edinburgh

                                 H   60 / -

                                          Thursday  110 Th December 1879 

                                                     Gyle  Nos : 213 - 214 

            Original Gravity : 1.040  Racking Gravity : 1.009.5 Final Gravity : 1.007

                                                   20   I B U      4 . 0 % A B V 

MALTS 

Crisp Malt : 

                   Hana Vienna Malt       = 3 . 190 Kg

                   Chevalier Pale Ale      = 0 . 980 Kg 

MASHING 

Use a Mild Ale Type / LIGHTLY BURTONISED brewing liquor .

Pre Warm the Mash Tun to 90 c - 10 Minutes before Goods In .

 Ensuring that the Liquor is AT LEAST 1 . 5 " ABOVE the Plates .

                       1  St  Mash Heat : 66 c AT     0 +     30 Minutes = 13 . 130 Litres

                       2 Nd Mash Heat : 68 c At + 30 - + 150 Minutes = 12 . 790 Litres 

AT + 150 Minutes , slowly open the Mash Tun Valve and RETURN OVER the Mash 

any Cloudy Wort until CONSISTENTLY CLEAR & BRIGHT then Cast to Copper .

SPARGING  &  COLLECTION 

Sparge at Clear Wort to Copper + 10 Minutes at 76 c = 14 . 675 Litres .

At a Gravity of 1.003 , STOP TAPS and Collect Wort in Copper 

AT Collection , ADD liquor to 1.026.75 , then CONDENSE to 1.027 on 41.000 Wort Litres.

COPPER 

A 2  Hour boil ON HOPS ; 1 St Charge @ Let Off - 120 @ 1.027 , 

then at Let Off - 90 @ 1.030, ADD 2 Nd Hop Charge then at Let Off - 30 Minutes ,

The Gravity should be at 1.036 , ADD 3 Rd Hop Charge  and then at Let Off - 12 Mins ,

ADD the Copper Finings then at Let Off , STAND 1 /2 Hour before COOLING A S A P .

HOPS 

1 St Hop Charge : ON 41 . 000 Wort Litres @ 1.027 

                              Fuggles @ 5.5 % a/a = 8 g for 4 IBU 

2 Nd Hop Charge : ON 34 . 925 Wort Litres @ 1.030 

                              Goldings @ 6 % a/a = 25 g for 14 IBU

3 Rd Hop Charge : ON 29 . 920 Wort Litres @ 1.036 

                               Hallertau Tradition @ 3 % a/a = 6 g for 2 IBU 

RACKING HOPS : To 25.500 Beer Litres in Container 

                                  East Kent Goldings @ 6.5 % a/a = 4 - 5 g MAXIMUM 

YEAST 

Pitch with 90 g weight of a  LIVE BARM at 16 c  TO 26 . 035 Wort Litres @ 1.040 

                          ATTENUATION 

DAY    Hour    Heat    Gravity                              REMARKS 

   1          P        16         1.040

   2          M      16.5       1.039

               E       17.25     1.035

   3          M      18.5       1.030

                E      17.25     1.017

   4          M      15.5       1.013

                E      15          1.011

  5           M      13          1.011      Send to a 2 Nd F V and HOLD @ 13 c 

UNTIL AT 1.008.75 - 1.008.5 , THEN RACK on hops and FINE .

STAND 2 Days at 15 - 18 c then CELLAR @ 10 c for 4 Weeks then STILLAGE @ 10-12 c

FOR ONE WEEK ; Then VENT FULLY and allow the beer 24 - 36 Hours before Q . C 

Cheers All and Happy Brewing 

Edd