How Do All ,
Here`s a Scottish I P A recipe for you all to try from the Edinburgh brewery of Mark Binnie & Co . Mark Binnie learned his trade at the Edinburgh brewery of Morison & Thomson , before moving to County Durham where he was employed by C F & M Forster , returning to Edinburgh in 1881 when he began building the Nungate Brewery ( Brewing by 1882 ).
The brewery continued under the ownership of Mark Binnie until his decease in 1924 , when the business was inherited by William Binnie , continuing until 1937 when it was bought by it`s larger local rivals , William Younger & Co .
This beer is taken from the Brewing Notebook of John Binnie 1903 - 1906 @ BH 6/1/1/1 ; Part of the Scottish Brewing Archive at Glasgow University Archives & Special Collections Website @ https://www.gla.ac.uk/myglasgow/archivespecialcollections
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER
This recipe C Edd Mather 2022 ,
Recipe For 31.000 Wort Litres to Copper @ 1.038 ; 75 % Mash Efficiency
Mark Binnie & Co
Nungate Brewery
Haddington
Haddingtonshire
Scotland
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| Barrel Label Photo from the https//scotishbrewingheritage.org website |
Thursday 22 Nd September 1904
Brew No : 94
Original Gravity : 1.049 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 28 A B V : 5 %
MALTS
Warminster Malt
Marris Otter @ 36.75 % = 1.905 Kg
Simpson`s Malt
Best Pale Ale @ 4.5 ebc
Flaked Maize @ 13.25 %
MASHING
Use an Edinburgh / Lightly Burtonised Liquor , and THOROUGHLY Pre Warm the
Mash Tun to 90 c - 10 Minutes BEFORE Goods In ; ENSURING that the Liquor is 1.5 "
ABOVE the Plates .
MASH @ 0 - + 120 Minutes @ 66 c = 14.820 Litres
At 120 Minutes , Clear Wort by return OVER THE MASH until Consistently Clear & Bright ,
Then Send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes @ 72 c = 28.400 - 28.500 Litres , and at a Gravity of
1.004 , STOP TAPS and COLLECT WORT in Copper .
At Collection , ADD Liquor to 1.037.75 and CONDENSE to 1.038 and Start Boil Clock .
SUGARS
No 2 Invert @ 1.004.25 = 8.68 % = 0.380 Kg ( r + ) to 28.410 Wort Litres @ 1.041.25
COPPER
A 1 1/2 Hour Boil on hops , 1 St Charge @ Let Off - 90 Mins at 1.038 .,
at Let Off - 70 Mins @ 1.040 , ADD 2 Nd Hops
and then at Let Off - 40 Mins , ADD 0.510 Litres of LIQUOR
and at Let Off - 38 Minutes , ADD the No 2 Invert Sugar .
At Let Off - 25 Minutes @ 1.046 , Add the 3 Rd Hop Charge .
Then at Let Off - 12 Minutes ,Add the Copper Finings
and at Let Off , STAND 1/2 Hour ,
Before cooling A S A P to Pitching Heat .
HOPS
1 St Hop Charge : 31.000 Wort Litres @ 1.038
Goldings @ 6 % a/a = 14 g for 9 IBU
2 Nd Hop Charge : 29.370 Wort Litres @ 1.040
Fuggles @ 5.5 % a/a = 11.5 g for 7 IBU
3 Rd Hop Charge : 27.585 Wort Litres @ 1.046
Hallertau Hearesbrucker @ 3.5 % a/a = 31 g for 12 IBU
YEAST
Pitch with 70 g Weight of a Live Yeast / Barm @ 15.5 c TO 26.610 Wort Litres @ 1.049
ATTENUATION
Day Hour Heat Gravity REMARKS
1 P 15.5 1.049
2 M 16.5 1.045 Drop to 2 Nd F V ( 26.250 Wort Litres )
E 18 1.037
3 M 19.5 1.031
E 20 1.028
4 M 21 1.022
E 20 1.020
E 19 1.019 Drop to 3 Rd Vessel ( 25.850 Beer Litres )
5 M 16 1.014
E 15 1.010 SKIM and COOL 2 c
6 M 13 1.009 Rack & Fine to Draught Container ( 25.500 Litres )
STAND : 2 Days @ 13 - 15 c then Cellar .
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week @ 12 c then FULLY VENT and after + 24 Hrs ,
Which allows the beer to clear & condition then Q . C .
Cheers All and Happy Brewing
Edd
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