How Do All ,
Here`s a tasty recipe for a historic U S Scotch Ale from the Albany brewery of the Amsdell Brewing & Malting Co ; It`s taken from the 1900 - 1901 Brewing Book , Part of the collections of the world renowned Albany Institute of History & Art ; Catalogue No : MS BND 00019 .
I must also thank fellow Brewing Historian Craig Gravina who kindly sent me photos of the 1900 - 1901 and 1904 - 1905 Brewing Books .
This recipe C Edd Matherv 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO The Amsdell Brewing & Malting Company and their successors in title
This recipe is for 28.585 Wort Litres to the Copper @ 1.060.5 , 75 % Mash Efficiency Mash Tun Yield : 24.295 Wort Litres @ 1.060.5 Liquor Addition : 4.290 Litres
Amsdell Brewing & Malting Co
Jay , Dove & Lancaster Streets
Albany
New York
Brewery Advertisement Photo from : Brookston Beer Bulletin Blog |
SCOTCH
Friday 7 Th December 1900
Brew No : 91 XXX
Original Gravity : 1.065 Racking Gravity : 1.021 Final Gravity : 1.018
I B U : 30 A B V : 6 %
MALTS & ADJUNCTS
Warminster Malt :
Plumage Archer 72.2 % = 4.630 Kg
FLAKED MAIZE 27.8 % = 1.755 Kg
OAT HULLS @ +++ 5 % = 0.320 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale Liquor and 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 : 68 c At 0 - + 30 Mins = 30.175 Litres
2 Nd Mash Heat : 71 c At + 30 - + 60 Mins = 13.410 Litres
At + 60 Minutes , Clear Wort by return OVER MASH until Clear & Bright , then only Cast To Copper.
SPARGE : At Clear Wort to Copper + 15 Minutes , 10.060 Litres @ 76 c and at a Gravity of 1.006,
stop taps and Collect Wort in the Copper .
COLLECTION : At Collection from the Mash Tun ; ADD Liquor to reduce the Copper Gravity to 1.059.75 , THEN CONDENSE to 24.295 Wort Litres in the Copper @ 1.060 ;
ADD 4.290 Litres of LIQUOR , Reducing the Wort Gravity to 1.051 ON 28.585 Wort Litres .
At 1.051 on 28.585 Wort Litres IN COPPER , ADD 1.009.5 Invert Glucose and START BOIL CLOCK.
NB : Remove any scum or detritus floating on the Wort Surface BEFORE Starting the BOIL CLOCK.
SUGARS
1.009.5 Glucose ( Invert ) @ 14.62 % = 0.890 Kg
COPPER
A 1 Hour boil ON HOPS
1 St Hop Charge to the Copper @ Let Off - 60 Minutes
2 Nd Hop Charge to the Copper @ Let Off - 20 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off , STAND the Copper 1/2 Hour then
COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 28.585 Wort Litres in Copper @ 1.060.5
14 IBU Goldings @ 6 % a/a = 25 g
14 IBU Saazer @ 3.5 % a/a = 42 g
2 Nd Hop Charge : To 26.905 Wort Litres in Copper @ 1.063
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 6 g
YEAST
Pitch with 30 g Weight of a LIVE YEAST @ 16 c
To 26.050 Wort Litres @ 1.065
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.065
2 M 16.5 1.062 Drop to 2 Nd F . V = 25.700 Wort Litres IN VESSEL
E 17.5 1.054
3 M 20 1.045
E 19.5 1.036
4 M 19 1.031
E 19 1.027
5 M 18.5 1.022
E 16.5 1.021
6 E 15 1.021
7 M 13.5 1.021 Rack to DRAUGHT Vessel
STAND : 1 Week @ 13 c
CELLAR : 2 Months @ 8 c then ADD Finings and Roll Well .
STILLAGE : 2 Weeks @ 10 - 12 c THEN FULLY VENT and allow + 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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