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 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
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