How Do All ;
Here`s a Stock Pale Ale from the noted Edinburgh firm of Wm Younger & Co Ltd ;
This recipe is from their Holyrood Brewery which was built on the site of the brewery of
Alexander Berwick & Co after Andrew Smith and William Younger IV bought that brewery in 1858 .
This recipe , merely entered up as F or a highly syleised S etc , etc is drawn from Holyrood Brewery ;
Brewing Book October 1879 - March 1882 , Catalogue No : WY 6 / 1 / 3 / 9 from the Internationally important Scottish Brewing Archive ; Located at Glasgow University Archives & Special Collections on Thurso St .
I hope that you all enjoy the recipe ,
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO ; Scottish & Newcastle Breweries Plc and their Successors in Title
RECIPE FOR 27.00 WORT LITRES TO COPPER @ 1.071.5 ; 75 % MASH EFFICIENCY
William Younger & Co Ltd
Holyrood Brewery
Edinburgh 
Wednesday 12 Th November 1879
Brew Nos : 148 - 149
Original : 1.074 C . V Gravity : 1.031 Bottling : 1.015.75 Final : 1.013
I B U : 48 A B V : 7.5 %
MALTS
Crafty Maltsters :
Scottish Annat 29.5 % = 1.920 Kg
Pop`s Pale Ale 27 % = 2.295 Kg
Crisp Malt :
Hana Malt 50.25 % = 4.285 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh / Pale Ale Type Liquor , and PRE WARM the Mash Tun to 90 c , - 10 M Goods In
ENSURE the Liquor is 1.5 " ABOVE the Plates - 10 Mins BEFORE Mashing In
1 St Mash Heat : 67 c AT 0 - + 120 Mins = 29.500 Litres
2 Nd Mash Heat : 68 c AT + 120 - + 150 Mins = 15.500 Litres
At TAPS ( 150 Minutes ) Slowly open the Mash Tun Valve and return any Turbid / Cloudy Runnings OVER THE MASH , UNTIL BRIGHT & CLEAR ON A CONSISTENT BASIS
AFTER 5 - 10 MINS CLARITY , SEND TO THE COPPER
SPARGING : At Clear Wort to the Copper + 10 Mins AT 72 c = 30.00 Litres
AT 1.007.5 Gravity , STOP TAPS / RUNNINGS from the Mash Tun and , COLLECT WORT in the Copper . AT COLLECTION , ADD LIQUOR to the Copper , Reducing the Gravity to 1.071.25 ,
THEN CONDENSE TO 1.071.5 ; REMOVE ANY SCUM / DETRITUS ON WORT SURFACE
Before Starting the BOIL CLOCK at Let Off - 120 Minutes .
COPPER
A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 , then at Let Off - 90 Minutes ,
ADD the 2 Nd Hop Cherge , then AT LET OFF - 68 Minutes , ON 24.650 Wort Litres @ 1.078 ,
ADD 4.050 Litres of LIQUOR ( Boiled 1/4 Hour MINIMUM ) ,
Reducing the Copper Gravity to 1.067;ON 28.700 Wort Litres @ 1.067 .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins , + Copper Finings .
STAND 1/2 HR AT LET OFF THEN COOL A S A P
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.071.5
13 IBU Fuggles @ 5.5 % a/a = 26 g
2 Nd Hop Charge : To 25.675 Wort Litres @ 1.075
25 IBU Cluster @ 6.5 % a/a = 42 g
3 Rd Hop Charge : To 27.410 Wort Litres @ 1.070
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 19 g
4 IBU Saazer @ 3.5 % a/a = 13 g
RACKING HOPS : TO 24.800 - 24.600 BEER LITRES @ 1.031
4 g EACH of Hallertau Heresbrucker , Saazer and Goldings
YEAST
Pitch with 120 g Weight of a LIVE YEAST @ 14 c
Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.074 Drop to 2 Nd F V @ 1.071
2 M 16.5 1.062 25.500 Wort Litres IN VESSEL
E 20.5 1.054
3 M 20 1.038
E 19.5 1.034.5
4 M 16 1.033
E 15 1.032
5 M 14 1.031.5
E 13 1.03125
6 M 11.5 1.031
8 M 10 1.031 SEND TO Conditioning Vessel ( C . V ) ON HOPS
STAND : 3 WEEKS @ 10 c
CELLAR : 18 Moinths - 2 Years AT 6 - 8 c , then allow to 10 - 12 c + 1 Week and STAND 1 WEEK
STILLAGE : 2 WEEKS at 10 - 12 C , THEN FULLY VENT AT 1.017 and ALLOW TO 13 - 14 c
BOTTLE : CLEAR & BRIGHT @ 1.016 - 1.015.75 AT 13 - 14 c
STAND BOTTLES : 1 WEEK 13 - 16 c
CELLAR : 1 Year MINIMUM 8 - 10 c then STAND 2 weeks @ 12 c then Q . C
Cheers All , and Happy Brewing ,
Edd
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