How Do All ,
Here`s a simple and tasty historic Scottish recipe for you all to try from the Edinburgh 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
If you`re interested in Scottish Brewing History;
And the preservation of Scotland`s Noble brewing heritage both past , present and future , Please consider joining the Scottish Brewing Archive Assosiation ,
They`re a friendly bunch of people , who`re passionate about Scotl;and`s brewing industry.
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO THE RIGHTS OWNER
This recipe C Edd Mather 2022 ,
Recipe For 26.000 Wort Litres to Copper @ 1.036 ; 75 % Mash Efficiency
Mark Binnie & Co
Nungate Brewery
Haddington
Haddingtonshire
Scotland
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| Barrel Label Photo from the https//scotishbrewingheritage.org website |
Tuesday 9 Th August 1904
Brew No : 81
Original Gravity : 1.044 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 10 A B V : 5 %
MALT
Warminster Malt :
Plumage - Archer @ 60 % = 1.400 Kg
Mild Ale @ 20 % = 1.405 Kg
Crafty Maltsters :
Pop`s Pale Ale Malt @ 20 % = 1.400 Kg
MASHING
Use an Edinburgh Liqor profile , Pre Warm Mash Tun to 90 c - 10 Mins ABOVE Plates , 1.5 "
MASH HEAT : 66 c AT 0 - + 120 Minutes = 12.100 Litres
At + 120 Minutes , Clear Wort by RETURN OVER MASH
Then ONCE CLEAR & BRIGHT, Send to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to Copper + 10 Minutes @ 80 - 74 c = 23.150 Litres ,
THEN @ 1.004 , Stop Taps and Collect Wort in Copper ; ADD Liquor to the Copper ,
REDUCING the Gravity to 1.035.75 ON 26.185 Wort Litres IN COPPER
THEN CONDENSE TO 1.036 ON 26.000 WORT LITRES IN COPPER .
SUGARS
1.008 No 2 Invert Sugar @ 18.19 % = 0.745 Kg
TO 29.615 Wort Litres in Copper @ 1.031
COPPER
A 1 1/2 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 90 Minutes ,
Then @ Let Off - 45 Minutes ON 22.390 Wort Litres in Copper @ 1.041 , ADD 7.225 L
of LIQUOR , Reducing the Gravity to 1.031 ON 29.615 Wort Litres in Copper .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge then at Let Off - 12 Minutes ,
@ LET OFF , STAND 1/2 Hour then COOL A S A P
HOPS
1 St Hop Charge : TO 26.000 Wort Litres @ 1.036
6 IBU Saazer @ 3.5 %a/a = 14 g
2 Nd Hop Charge : TO 28.095 Wort Litres @ 1.041
4 IBU Goldings @ 6 % a/a = 6 g
YEAST
Pitch with 78 g Weight of a LIVE YEAST @ 16 c
ALE TYPE , To 26.035 Wort Litres @ 1.044
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.044
2 M 17.5 1.042
E 18.5 1.037
3 M 19 1.030
E 20 1.026
4 M 21 1.020 CLEAR to 2 Nd F . V & COOL
E 17 1.014
5 M 15.5 1.012.5
E 14 1.012.25
6 M 13.5 1.011.25
E 13.5 1.011
7 M 13.5 1.011
E 13.5 1.011 RACK & FINE
STAND : 2 Days @ 13.5 - 19 c
CELLAR & STILLAGE : 2 Weeks @ 10 c
AFTER 2 Weeks , FULLY VENT and ALLOW + 12 Hours BEFORE Q . C
Cheers All and Happy Brewing
Edd
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