How Do All ,
Following on from Friday`s 1871 XX Ale from Dudgeon & Co , from the Brewing Book of Wm J Clark,
deposited with the gradely folks at Glasgow University Special Collections & Archives as part of the Bellhaven collection from the internationally important Scottish Brewing Archive ,
Cat No B 6 / 1 / 1 / 1 .
This No 3 Ale was brewed for the London market , It`s Original Gravity remains at 1.078 as per the other 1871 Brewings of a No 3 Ale , with the Domestic and Export Market versions being higher in IBU rating at 62 IBU as opposed to this beer which has a calculated IBU of 54 .
The other substantial difference between brewings of No 3 being the Collection gravity of Wort to Copper on both Export & Domestic @ 1.068 ; The other easily discernable difference is the Final Gravities of other market versions at 1.020 ( Domestic ) and a final Gravity of 1.017 for the Export version .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Dudgeon & Co and their successors in title
Dudgeon & Co
The Brewery
Brewery Lane
Belhaven
 |
| Brewery Photo Courtesy of the Brewery Website |
( LONDON )
Original Gravity : 1.078 Racking Gravity : 1.025 Final Gravity : 1.022
I B U : 54 A B V : 7.5 %
MALTS
Crafty Maltsters :
Scottish Annat @ 72.25 % = 6.150 Kg
Crisp Malt :
Scottish Ale Malt @ 27.75 % = 2.375 Kg
MASHING , SPARGING & COLLECTION
Use a Pale Ale brewing Liquor and thoroughly Pre Warm the Mash Tun to 90 c
Ensuring the Liquor is 1.5 " ABOVE the Plates - 10 Minutes BEFORE mashing in .
1 St Mash Heat : 66 c At 0 - + 30 Minutes : 20.560 Litres
2 Nd Mash Heat : 69 c At + 30 - + 120 Minutes : 13.510 Litres
At 120 Minutes , slowly open the Mash Tun Valve and return OVER the Mash until Bright & Clear ,
Then once consistently Bright & Clear , send to the Copper .
SPARGING : At Clear Wort to the Copper + 10 - 15 Minutes , SPARGE @ 72 c = 31.415 Litres
then at a Gravity of 1.007 , STOP TAPS and Collect Wort in the Copper .
COLLECTION : At Collection , ADD Liquor to the Copper reducing the Gravity to 1.065.75 ,
THEN Condense to a Gravity of 1.066 ON 29.500 Wort Litres .
After condensing to 1.066 ; Remove any scum or detritus floating on the Wort surface BEFORE the
1 St Hop Charge @ Let Off - 135 .
COPPER
A 2 1/4 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 135 , then at Let Off - 70 Minutes ,
ADD the 2 Nd Hop Charge . At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/2 Hour,
BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 29.500 Wort Litres @ 1.066
8 IBU Goldings @ 6 % a/a = 15 g
2 Nd Hop Charge : To 27.935 Wort Litres @ 1.069.5
30 IBU East Kent Goldings @ 6.5 % a/a = 51 g
3 Rd Hop Charge : To 26.125 Wort Litres @ 1.074
5 IBU Brewer`s Gold @ 6.5 % a/a = 8.5 g
3 IBU Fuggles @ 5.5 % a/a = 6 g
YEAST
Pitch with 120 g Weight of a Live YEAST @ 14 c
To 23.900 Wort Litres @ 1.078
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.078
2 M 17.25 1.075
E 18.5 1.070
3 M 19 1.066
E 19.5 1.060
4 M 20.5 1.055
E 21.5 1.047
5 M 24 1.041
E 23.5 1.037 Send to a CONDITIONING VESSEL AND COOL TO 16 c
6 M 16 1.032
E 16 1.031.25 COOL TO 13 c
7 M 13 1.031 MATURE IN C . V @ 12 - 13 c UNTIL @ 1.022.25 .
At 1.022.25 ; FULLY VENT C . V and @ 1.022 @ 13 c , RACK TO DRAUGHT CONTAINER .
STAND : 1 Week at 13 c .
CELLAR : 3 Months at 6 - 8 c THEN ADD FININGS and Roll Well .
STILLAGE : 2 Weeks at 10 c THEN FULLY VENT and allow 12 - 24 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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