MARK BINNIE & Co : 80 / - ALE 1904

 How Do All ,

                Here`s another 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 ; Held in The Scottish Brewing Archive 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

Mark Binnie & Co 

Nungate Brewery

Haddington 

Haddingtonshire 

Scotland 

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

                  This Recipe For 29 Wort Litres to Copper @ 1.050 , 75 % Efficiency

                                80 / - ALE 

                                            Thursday 4 Th February 1904   

                                                         Gyle No 30        

                  Original Gravity : 1.059 Racking Gravity : 1.018 Final Gravity : 1.015

                                              I  B  U  : 12   A  B  V  : 5.2 %

                                                           MALT

                                   100 % Pale Ale @ 6 - 9 ebc = 6.380 Kg                                                 

                                                  Suggestions

                                        Crisp Malt : Scottish Ale Malt

          Malting Company of Ireland  : Irish Ale Malt       

                              Crafty Maltsters  : Pop`s Pale Ale Malt     

                             Barrett – Burston  :  Vic Ale Malt                              

                                          Joe White : Trad Ale malt                

                           Voyager Craft Malt : Vienna Schooner

                            MASHING  &  LIQUOR

            Edinburgh type ; Liquor in Tun @ 90 c – 10 Before Goods In , 1.5 + Plates

                          Mash  @ 0 - + 120 Minutes at  67 c = 17.130 Litres 

                    TAPS , SPARGING & COLLECTION

At Taps ( 120 Mins ) ; Clear Wort by RETURN OVER MASH .Once Clear & Bright , 

cast to the Copper .At a Gravity of 1.005 , STOP TAPS and Collect Wort .At Collection , ADD LIQUOR to 1.049.75 , then CONDENSETo 1.050 on 29.000 Wort Litres in Copper and Start Boil Clock .

                                          SUGARS 

                                No 2 Invert Sugar @ 1.006 = 10.17 % = 0.552 Kg

                                           COPPER

A 1 ¾ Hour Boil On Hops ; 1 St Hop Charge @ Let Off – 105 Mins @ 1.050 ; 

 At Let Off – 70 at 1.053 , Add 2 Nd Hop Charge . 

At Let Off – 60 Mins @ 1.056 ;ON 25.715 Wort Litres , ADD 3.675 Litres of LIQUOR

 and ADD the No 2 Invert .At Let Off – 30 . ADD the 3 Rd Hop Charge .

@ Let Off – 12 Mins ,Add the Copper Finings 

At  Let Off , STAND ½ Hour then COOL A S A P .

                                            HOPS

Quality	a/a %	I B U	Wort Litres	Gravity	Charge	Weight
Saazer	3	2	29.000	1.050	1	3      g
Goldings	6	4				6      g
Hallertau Heresbrucker	3.5	2	27.260	1.053	2	5.5    g
Fuggles	5.5	4	28.855	1.056	3	7       g

                                 YEAST 

      

        Pitch 82 g Weight of a LIVE YEAST To 27.310 Wort Litres @ 16 c

                       ATTENUATION

DAY	Hour	Heat	Gravity	REMARKS
1	P	16	1.059
2	M	17	1.057
	E	18	1.052	DROP to 2 Nd F V
3	M	20	1.040	( 26.800 Wort Litres )
	E	21	1.030	SKIM & COOL
4	M	18	1.026	Drop to 3 Rd F V
	E	16	1.022	( 26.200 Wort Litres )
5	M	15	1.019
	E	14	1.018	Rack to DRAUGHT

STAND : 2 Days @ 14 – 18 c 

CELLAR : 3 Weeks @ 10 c then ADD Barrel Finings and Roll Well .

STILLAGE : 1 Week @ 10 c ; FULLY VENT and Allow + 24 - + 28 Hours

                        For the Beer to Clear & Condition BEFORE Q . C

Cheers All and Happy Brewing ,

Edd