How Do All ,
Here`s another superb Scottish Strong Ale recipe for you all to try out ................................................. After a couple of years maturation !!!
This recipe comes from the personal brewing book of Wm J Clark , which has entries from the following years : 1881 , 1882 & 1883 . This individual record is , One of many in the Internationally important Scottish Brewing Archive; held by the good folks at Glasgow University Special Collections & Archives .
Anyroad , Enough waffling on from me , here`s the receipt o`the day !!
This recipe C Edd Mather 2022
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Dudgeon & Co Ltd and their successors in title
Dudgeon & Co
Belhaven Brewery
Brewery Lane
Dunbar
Haddingtonshire
Scotland
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| Photo from the Brewery`s Website |
160 / - ALE
Monday 9 Th October 1871
Gyle No : 14
Original Gravity : 1.125 C . V Gravity : 1.039 Racking Gravity : 1.029 Final Gravity : 1.025
I B U : 54 A B V : 10.75 %
MALTS
Crafty Maltsters :
Scottish Annat @ 51.25 %
Warminster Malt :
Vienna Malt @ 28.75 %
Crisp Malt :
Chevalier @ 20 %
MASHING
Use a Pale Ale type Liquor , and Thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE Mashing In as Below ,ENSURING that the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 65 c AT 0 - + 60 Minutes = 32.215 Litres
2 Nd Mash Heat : 68 c AT + 60 - + 120 Minutes = 34.485 Litres
At TAPS ( 120 Mins ) , SLOWLY open the Mash Tun Valve and RETURN OVER any Cloudy
Or Turbid 1 St Runnings UNTIL the Wort is CONSISTENTLY CLEAR & BRIGHT ,
ONLY THEN SEND THE WORT TO THE COPPER
SPARGE : At Clear Wort to the Copper + 10 Minutes = 14 Litres @ 75 - 72 c ; At a Gravity of,
1.013 , STOP TAPS and COLLECT WORT in the Copper .
COLLECTION : At Collection , ADD Liquor as require ; REDUCING the Gravity to 1.102.75
THEN CONDENSE TO 29.500 Wort Litres IN COPPER @ 1.103 .
Take Care to remove ANY SCUM / DETRITUS floating on the Wort Surface ;
BEFORE STARTING THE BOIL CLOCK ON THE ADDITION OF 1 St HOPS
COPPER
A 3 Hour Boil ON HOPS ; 1 St Charge @ Let Off - 180 , Then @ Let Off - 40 , ADD 2 Nd Hops .
AT Let Off - 15 Minutes , ADD The Copper Finings then at Let Off , STAND 1/2 Hour .
THEN COOL TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.103
10 IBU Goldings @ 6 % a/a = 30 g
10 IBU Brewer`s Gold @ 6.5 % a/a = 27 g
10 IBU Saazer /
Hallertau Heresbrucker @ 3.5 % a/a = 51 g
2 St Hop Charge : To 24.915 Wort Litres @ 1.119
14 IBU Goldings @ 6 % a/a = 46 g
10 IBU Saazer /
Hallertau Heresbrucker @ 3.5 % a/a = 56 g
YEAST
Pitch with 250 g Weight of a LIVE YEAST
TO 23.655 Wort Litres @ 1.125 AT 13.0 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13 1.125
E 11 13.5 1.124.5
2 M 14 1.123
E 16 1.115
3 M 16.5 1.106
E 17.5 1.099
4 M 18 1.092
E 18.5 1.084
5 M 20 1.078
E 20.5 1.070
6 M 21 1.062
E 22.5 1.054
7 M 23 1.045 COOL TO 16 c
E 16 1.041 COOL TO 13 c
8 M 13 1.039
9 M 13 1.039
10 M 13 1.039 SEND TO MATURATION VESSEL = 23.200 BEER LITRES
STAND : 12 c - 13 c ( TOP HEAT ) FOR 1 Month
CELLAR : 8 c 2 YEARS / TO 1.030 ; Then allow to 13 - 14 c .
RACK TO DRAUGHT : AT 1.029 13 C and FINE ON RACKING to Draught Vessel .
STAND : 1 Week at 12 c
CELLAR : 1 Month at 10 c
STILLAGE : 1 WEEK at 10 c then FULLY VENT and allow 12 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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