How Do All ,
Here`s a Scottish Strong Ale recipe for you all to try from the 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 29.000 Wort Litres to Copper @ 1.068 ; 75 % Mash Efficiency
Mark Binnie & Co
Nungate Brewery
Haddington
Haddingtonshire
Scotland
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| Barrel Label Photo from the https//scotishbrewingheritage.org website |
140 / - ALE
Brew No : 31
Thursday 11 Th February 1904
Original Gravity : 1.084 Racking Gravity : 1.022 Final Gravity : 1.018
I B U : 20 A B V : 8 %
MALTS & ADJUNCTS
Simpson`s Malt : Best Pale Ale Malt @ 4.5 ebc @ 71.75 % = 6.230 Kg
FLAKED MAIZE @ 28.25 % = 2.410 Kg
OAT HULLS / HUSKS @ + 5 % = 0.430 Kg
MASHING
Use an Edinburgh area Liquor profile and thoroughly Pre Warm the Mash Tun to 90 c - 10 Mins
BEFORE MASHING IN , Ensuring the Liquor is 1.5 " ABOVE the Plates .
1 St Mash Heat : 65 c AT 0 - + 30 Minutes = 22.0 Litres
2 Nd Mash Heat : 68 c AT + 30 - + 120 Minutes = 23.450 Litres
AT Taps ( + 120 Mins ) , CLEAR WORT by RETURN OVER the Mash UNTIL CLEAR & BRIGHT
ON A CONSISTENT BASIS , ONLY THEN SEND TO THE COPPER .
SPARGING
Sparge at Clear Wort to Copper + 10 Minutes at 79 - 74 c = 27.200 Litres
COLLECTION
At Collection , ADD Liquor to the WORT in the Copper , REDUCING the Gravity to 1.067.75 ,
THEN CONDENSE TO 1.068 ON 29.000 WORT LITRES IN COPPER
As the Wort is Condensing to 1.068 , REMOVE ANY SCUM / DETRITUS floating on the Wort surface BEFORE ADDING THE 1 St Hop Charge @ Let Off - 120 Minutes as below .
SUGARS
1.005 = 5.96 % Demerara / Muscovado CANE SUGAR = 0.370 Kg
1.004.25 = 5.06 % No 2 Invert Sugar = 0.380 Kg
COPPER
A 2 Hour Boil ON HOPS , 1 St Hop Charge @ Let Off - 120 Minutes , THEN @ L/Off - 50 Mins ;
ON 26.440 Wort Litres in Copper @ 1.074 , ADD 2.020 LITRES OF LIQUOR to the Copper ,
REDUCING the Gravity to 1.068.75 ON 28.460 Wort Litres in Copper THEN ADD SUGARS .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge to the Copper .
At Let Off - 12 Minutes , ADD the Copper Finings then AT LET OFF , STAND 1/2 Hour ,
THEN COOL TO PITCHING HEAT AS SOON AS POSSIBLE
HOPS
1 St Hop Charge : To 29.000 Wort Litres @ 1.068
13 IBU Fuggles / Sussex @ 5.5 % a/a = 27 g
2 Nd Hop Charge : To 27.730 Wort Litres @ 1.080
7 IBU Fuggles / Sussex @ 5.5 % a/a = 16 g
YEAST
Pitch 110 g Weight of a LIVE YEAST @ 16 c TO 26.340 Wort Litres @ 1.084
Reccomended Strain : Berewlab Borders 1 Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.084
2 M 16.5 1.082
E 17.5 1.077 Drop to 2 Nd F V = 26.0 Wort Litres in 2 Nd Vessel
3 M 19 1.065
E 20 1.057
4 M 22 1.048
E 23 1.040
5 M 6 18 1.035
E 11 16 1.028 COOL TO 13 c
6 M 13 1.025.5
7 E 13 1.024
8 E 13 1.023.5
9 E 13 1.022.75
10 E 13 1.022.5
11 E 13 1.022
12 M 13 1.022 RACK TO DRAUGHT CONTAINERS = 25.500 BEER Litres .
STAND : 1 WEEK @ 12 - 13 c
CELLAR : 3 Months @ 8 - 10 c THEN ADD FININGS and Roll Well .
STILLAGE : 2 Weeks at 10 - 12 c THEN FULLY VENT and allow the beer to settlet , condition and CLEAR for 12 - 18 Hours BEFORE Quality Controll
Cheers All and Happy Brewing ,
Edd
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