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
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