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
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| 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
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