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
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