How Do All ,
Apologies for the lack of posts recently ; I`ve been finishing an analysis project of a Yorkshire brewery`s Brewing Book from the pre Great War era , more of this soon !!!
(The sole surviving Brewing Production Record to my knowledge
Anyway , enough badinage , Here`s another superb recipe from an Edinburgh brewery ,
Drybrough & Co Ltd at Craigmillar , which was built in the early 1890`s on a greenfield site .
Sadly none of the early ( Pre 1906 ) Drybrough brewing records have survived in public archive from the company`s operations Tollbooth Wynd or , after the move to the North Back of Cannongate in 1782 , or after the expansion into the neighbouring Craigend Brewery in 1874 , so if you`re able to help locate these rec ords ( If they Survive ) please get in touch , I`d love to hear from you .
This recipe comes from the Drybrough & Co Brewing Book 1906 - 1910 @ D 6 / 1 / 1 / 1 ; Held in the internationally important Scottish Brewing Archive at Glasgow University Special Collections & Archives , Thurso St .
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
DRYBROUGH & Co Ltd and their Successors in title .
THIS RECIPE FOR 24.750 Wort Litres to Copper @ 1.040 ; 75 % Mash Efficiency
Drybough & Co Ltd
Craigmillar Brewery
Duddingston Rd
Edinburgh
 |
| Label photo Courtesy of Keith Osborne |
40 / - B
Thursday 13 Th September 1903
Brew Nos : 49 & 50
Original Gravity : 1.043 Racking Gravity 1.012 Final Gravity : 1.009
I B U : 22 A B V : 4 . 5 %
MALTS & ADJUNCTS
Crafty Maltsters
Pop`s Pale Ale Malt @ 6.5 ebc 16.75 % = 0.730 Kg
Annat 20.25 % = 0.880 Kg
Malting Company of Ireland
Irish Ale Malt @ 6.5 ebc 27.75 % = 1.200 Kg
Simpson`s Malt
Best Pale Ale Malt @ 4.5 ebc 19.5 % = 0.880 Kg
FLAKED RICE @ 9.5 % = 0.395 Kg
FLAKED MAIZE @ 6.25 % = 0.265 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh Liquor / Mild Burtonisation Levels ( 2/3 - 1/2 Burton Salts Level )
Thgoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE Goods In ; Ensuring that the Liquor is at least 1.5 " ABOVE PLATES / Filter Bed .
1 St Mash Heat : 64.5 c At 0 - + 120 Minutes = 11.600 Litres
2 Nd Mash Heat : 68.5 c At + 120 - + 150 Minutes = 10.000 Litres
At 150 Minutes / Taps , Clear Wort by Return OVER the Mash , then ONCE CLEAR & BRIGHT ;
Allow to the Copper , then AFTER 10 Minutes of Clear Wort ( Slow initial Run Of rate ) ,
SPARGE : At 78 - 76 c = 19.280 Litres , AT at Gravity of 1.004 , STOP TAPS and COLLECT WORT.
At COLLECTION ; Add Liquor to 1.039.75 , then CONDENSE to 24.750 Wort Litres in Copper.
NB : Remove scum from Wort Surface as much as possible when Condensing , BEFORE the
First Hop Charge @ Let Off - 125 Minutes .
SUGARS
1 St Sugar Charge No 1 Invert @ 1.002.5 = 5.82 % = 0.240 Kg
2 Nd Sugar Charge No 2 Invert @ 1.002.5 = 5.82 % = 0.220 Kg
COPPER
A 2 Hour 5 Minute boil ON HOPS ; 1 St Charge @ Let Off - 125 Minutes , then at Let Off - 95 Mins,
ADD the 2 Nd Hop Charge to the Copper .
At Let Off - 63 Minutes @ 1.046 ON 21.290 Wort Litres in Copper , ADD 9.315 Litres of LIQUOR ,
Reducing the Gravity to 1.032 , THEN ADD the 1 St Sugar Charge to 30.605 Wort Litres @ 1.032 .
AT Let Off - 33 Minutes ON 27.945 Wort Litres @ 1.037.5 , ADD the 2 Nd Sugar Charge ; Then ADD the 3 Rd Hop Charge .
AT Let Off - 12 Minutes , ADD Copper Finings , then AT Let Off , STAND 1/2 Hour ;
AFTER 1/2 HOUR STAND , COOL A S A P TO PITCHING HEAT .
HOPS
1 St Hop Charge : To 24.750 Wort Litres @ 1.040
Fuggles @ 5.5 % a/a = 14 g for 10 IBU ; Goldings @ 6 % a/a = 6 g for 5 IBU
2 Nd Hop Charge : To 22.890 Wort Litres @ 1.043
East Kent Goldings @ 6.5 % a/a = 5 g for 4 IBU
3 Rd Hop Charge : To 27.945 Wort Litres @ 1.040
Goldings @ 6 % a/a = 4.5 g for 3 IBU
RACKING HOPS : 3.5 g Goldings @ 6 % a/a TO 25.500 Beer Litres Racked Down
YEAST
Pitch with 70 g Weight of a Live Barm , EDINBURGH TYPE YEAST STRAIN
To 25 . 850 Wort Litres in F V 1.043
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.043
2 M 16 1.041
E 16.5 1.038
3 M 18.5 1.035
E 18.5 1.031
4 M 18.5 1.027
E 19 1.023
5 M 21 1.017
E 18 1.014
6 M 15 1.012
E 15 1.012
7 M 15 1.012 RACK & FINE ON HOPS = 25.500 Beer Litres .
STAND : 2 Days 16 - 18 c
CELLAR : 2 Weeks at 10 c
STILL;AGE : 1 Week at 10 c then FULLY VENT and after18 - 24 Hours , allowing the beer
to both CLEAR and , CONDITION = Quality Control time !!!!
Cheers All and Happy Brewing ,
Edd
Lancashire
August 2022
No comments:
Post a Comment