How Do All ,
Following on from the post earlier this week , here`s a tasty Victorian Scottish Porter , as brewed by Dudgeon & Co for you all to try . As I`ve commented in other blogposts regarding brewing records , On occasion brewing production records do mention Mash Heats and , ratiae of Grist to Liquor ; Sadly the latter is absent in the 1881 . 1882 and 1883 records contained in the Brewing Book of William J Clark 1875 - 1883 ; Part of the Belhaven Collection @ B 6 / 1 / 1 ,Part of The Scottish Brewing Archive , held by the helpfull and friendly team in Glasgow on Thurso St ; The University of Glasgow : Special Collections & Archives Department .
This recipe C Edd Mather 2022
THIS RECIPE FOR 26.500 Wort Litres to Copper @ 1.036 , 75 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO GREENE, KING & Co Ltd
( As successors in title to Dudgeon & Co Ltd )
Dudgeon & Co Ltd
Bellhaven Brewery
Brewery Lane
Dunbar
Haddingtonshire
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| Photo of the Brewery from the brewery website |
PORTER
Monday 21 St November 1881
Brew No : 90
Original Gravity : 1.052 Racking Gravity : 1.012.25 Final Gravity : 1.008.75
I B U : 20 A B V : 5.8 %
MALTS
Crafty Maltsters : Scottish Annat @ 60 % = 2.500 Kg
Alt ( Australia )
Voyager Craft Malt : Veloria Schooner @ 60 % = 2.520 Kg
Malting Company of Ireland : Irish Ale Malt @ 28 % = 2.520 Kg
Alt ( Australia )
Barrett - Burston : Vic Ale Malt 2.250 Kg
Eg : French & Jupps : Black Malt @ 12 % = 0.564 Kg ( TO MASH TUN )
0.016 Kg ( TO COPPER )
MASHING
Use a Soft / Stout Liquor profile , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE Mashing In , Ensuring the Liquor is 1.5 2 ABOVE the Plates / Filter Bed .
1 St Mash Heat :
2 Nd Mash Heat :
At Taps , Slowly open the Mash Tun valve and return OVER THE MASH any Cloudy / Turbid
First runnings until CONSISTENTLY CLEAR & BRIGHT , Then cast to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes @ c = Litres , then at a Gravity of 1.004 ,
STOP TAPS and Coillect Wort in the Copper
COLLECTION : At Collection , ADD Liquor to the Wort in the Copper , Reducing the Gravity to ;
1.035.75 ON 26.500 Wort Litres .
SUGARS
White Cane Sugar 28.37 % @ 1.014.75 = 1.160 Kg
COPPER
A 1 3/4 Hour boil ON HOPS , 1 St Hop Charge at Let Off - 105 Minutes , then at Let Off - 65 Mins ,
ON 23.920 Wort Litres in Copper @ 1.039.5 , ADD 6.315 Litres of Liquor , Reducing the Gravity to
1.031.25 , THEN ADD the Cane Sugar .
At Let Off - 60 Minutes art 1.046 ON 30.235 Wort Litres in Copper , ADD the 2 Nd Hop Charge ,
Then at Let Off - 12 Minutes , ADD the Copper Finings and at Let Off - 12 Minutes ,
ADD the Black Malt to the Copper .
AT Let Off , STAND Copper 1/2 Hour then COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.500 Wort Litres in Copper @ 1.036
15 IBU Hallertau Heresbrucker @ 3.5 % a/a = 34 g
2 Nd Hop Charge : To 30.235 Wort Litres in Copper @ 1.046
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 14 g
YEAST
Pitch with 140 g Weight of a LIVE YEAST
TO 26.290 Wort Litres @ 15 c
Strain Reccomendation : Brewlab Borders Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.052
2 M 16 1.050
E 16.5 1.048
3 M 18 1.046
E 19 1.041
4 M 19 1.034
E 19 1.030 Clear to 2 Nd F V and COOL
5 M 16 1.024 25.900 Wort Litres in Vessel
E 16 1.020
6 M 16 1.015
E 14 1.013
7 M 14 1.012.25
8 M 14 1.012.25 RACK to Draught Vessel .
STAND : 2 Days at 16 - 19 c , 2 Weeks at 12 c
CELLAR : 8 c for 6 weeks then release EXCESS C O 2 and ADD FININGS , ROLL and
STAND 1 Week at 10 c then Stillage as below .
STILLAGE : 1 Week at 10 c then FULLY VENT
Cheers All and Happy Brewing ,
Edd
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