How Do All ,
Today`s recipe is from the Alexander Berwick & Co : Brewhouse Bk 1849 - 1852 Cat No @ B K This lone survivor forms part of the internationally important Scottish Brewing Archive , held by the helpful team at The University of Glasgow ; Archives & Special Collections Department .
This recipe C Edd Mather 2022
Alexander Berwick & Co
The Brewery
Holyrood
Edinburgh
 |
| Wm Younger`s Holyrood Brewery , Late C 19 Th |
Saturday 10 Th November 1849
Brew No : 715
Original Gravity : 1.071 Racking Gravity : 1.016 Final Gravity : 1.013
I B U : 32 A B V : 6.8 %
MALT
Crafty Maltsers :
Scottish Annat 34 % = 2.630 Kg
Warminster Malt :
Vienna Malt 33 % = 2.575 Kg
Simpson`s Malt :
Best Pale Ale Malt 33 % = 2.570 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh Liquor Profile / Pale Ale Liquor and THOROUGHLY Pre Warm the Mash Tun ;
TO 90 c , - 10 Minutes BEFORE Mashing In , Ensuring the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 62 c At 0 - + 30 Mins = 20.340 Litres
2 Nd Mash Heat : 67 c At + 30 - + 150 Mins = 12.200 Litres
At Taps ( 150 Minutes ) ; Clear Wort by return OVER the Mash UNTIL CONSISTENTLY CLEAR ,
ONLY THEN SEND TO THE COPPER .
SPARGING : At Clear Wort to the Copper + 10 Minutes @ 80 - 78 c = 26.520 Litres , Then at a Runnings Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to 1.059.75 , THEN CONDENSE TO 1.060 ON 29.500 Wort Litres .
COPPER
A 1 3/4 Hour BOIL ON HOPS , 1 St Charge @ Let Off 105 Minutes , Then @ L / Off - 40 ,
ADD the 2 Nd Hop Charge . At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off ;
STAND 1/2 HOUR THEN COOL A S A P to Pitching Heat
HOPS
1 St Hop Charge : TO 29.500 Wort Litres @ 1.060
12 IBU Goldings @ 6 % a/a = 21 g
8 IBU Keyworth Mid Season @ 6.5 % a/a = 14 g
7 IBU Saazer @ 3.5 % a/a = 10 g
2 Nd Hop Charge : To 26.500 Wort Litres @ 1.066
2 IBU Goldings @ 6 % a/a = 3 g
2 IBU Keyworth Mid Season @ 6.5 % a/a = 3.5 g
2 IBU Saazer @ 3.5 % a/a = 6 g
RACKING HOPS : TO 23.300 BEER LITRES
Goldings @ 6 % = 8 g
Keyworth Mid Season @ 6.5 % a/a =10 g
Saazer @ 3.5 % a/a = 6 g
YEAST
Pitch with 130 g Weight of a LIVE YEAST @16 c TO 24.090 Wort Litres
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.071
2 M 17.5 1.068
E 18.5 1.060
3 M 18.5 1.055
E 20 1.047
4 M 20 1.042 DROP TO 2 Nd F V
E 21 1.032 23.650 Wort Litres IN F V
5 M 20 1.026
E 20 1.021 COOL
6 M 17 1.018
E 16 1.016.5
7 M 14 1.016
8 M 14 1.016
E 13 1.016 RACK ON TO HOPS = 23.300 BEER LITRES .
STAND : 1 WEEK @ 12 c - 13 c
CELLAR : 6 Weeks @ 8 c THEN ADD BARREL FININGS and Roll Well + 1 Week @ 10 c
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow + 12 Hrs BEFORE Q . C
Cheers All , And Happy Brewing
Edd
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