DUDGEON & CO : X X 1871

 How Do All , 

Here`s another tasty X X recipe for you all to try out , this time from the brewery of Dudgeon & Co at Bellhaven which still brews today as Bellhaven Brewery. As with previous Dudgeon & Co recipies, this one is from The Private Brewing Book of William J Clark 1871 - 1883  Cat No B 6 / 1 / 1 / 1 : Deposited as part of The Scottish Brewing Archive with the helpfull team at Glasgow University Special Collections & Archives on Thurso St in Glasgow .

   Sadly this is the only known surviving Pre Great War record of brewings from Dudgeon & Co at the Belhaven Brewery , and one of only two survivors pre 1914 from a brewery outside the Edinburgh and Glasgow  areas ; the other record which is a brewer`s notebook contains details of brewing at  Meiklejohn`s Brewery in  Alloa in the late 19 Th century ( See blog recipe for Meiklejohn`s Pale Ale ) 

If any readers know of other historic Scottish brewing records in private collections with a date range from the earliest commercial brewers to around 1930 and are able to allow or facilitate access , 

I`d be delighted to discuss access conditions etc . If you`re able to assist , please leave a comment below or get in touch with me directly through the Contact Box on the main blog page . 

This recipe C Edd Mather 2023 

                      ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                                               Dudgeon & Co and their successors in title 

                THIS RECIPE FOR 29.500 Wort Litres to Copper @ 1.052 , 75 % Mash Efficiency 

Dudgeon & Co 

The Brewery

Brewery Lane 

Belhaven

Photo of the brewery Courtesy of the Brewery`s Website 

                                                                        X  X 

                                                    Wednesday 4 Th October 1871 

              Original Gravity : 1.064 Racking Gravity : 1.020 Final Gravity : 1.017 

                                               IBU : 46          A B V : 5.25 % 

                                                                      MALTS 

Crafty Maltsters :

                             Scottish Annat                    @  58.5 % = 3.925 Kg

                             Pop`s Pale Ale @ 6.5 ebc   @  41.5 % = 2.800 Kg 

                                          MASHING , SPARGING & COLLECTION 

                Use a Pale Ale type brewing liquor and thoroughly Pre Warm the Mash Tun to 90 c ;

                    ENSURING the Liquor is 1.5 " ABOVE the Plates - 10 BEFORE Mashing In .

                                      1 St   Mash Heat : 66 c At      0 - +   60 Mins = 16.250 Litres 

                                      2 Nd Mash Heat : 69 c At + 60 - + 120 Mins = 10.660 Litres

At 120 Minutes , Slowly open the mash tun valve and return OVER THE MASH any turbid or cloudy  

1 St runnings until CONSISTENTLY Clear & Bright for 5 Minutes , ONLY THEN send to Copper .

SPARGING : At Clear Wort to the Copper + 10 Minutes @ 74 c = 28.580 Litres then at a runnings Gravity of 1.005.5 , STOP TAPS and Collect Wort in the Copper .

COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Gravity to 1.051.75 ,

THEN CONDENSE TO 1.052 ON 29.500 Wort Litres in the Copper ; Taking care to remove any Scum or Detritus floating on the Wort surface BEFORE starting the Boil Clock ( 90 Minutes ) .

                                                                       COPPER 

A 90 Minutes boil ON HOPS : 1 St Hop Charge @ Let Off - 90 Minutes then @ Let Off - 70 Mins ,

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 and at Let Off , STAND 10 Minutes and then Re Circilate the Wort in the Copper for 5 Minutes and then STAND for a further 1/2 Hour .

                                                  THEN COOL A S A P to Pitching Heat .

                                                                          HOPS 

                                 1   St Hop Charge : To 29.500 Wort Litres to Copper @ 1.052 

                                                10 IBU  OLD CLUSTER @ 5 % a/a = 20 g 

                                  2 Nd Hop Charge : To 28.080 Wort Litres in Copper @ 1.054.5 

                                             10 IBU East Kent Goldings @ 6.5 % a/a = 15 g 

                                  3 Rd Hop Charge : To 24.730 Wort Litres in Copper @ 1.061 

                                                     26 IBU Goldings @ 6 % a/a = 40 g 

                                                                       YEAST 

                              Pitch with 120 g Weight of a LIVE YEAST ; Edinburgh Type @ 16 c

                                                     TO 23.510 Wort Litres @ 1.064  

                                                               ATTENUATION

DAY   Hour   Heat   Gravity                       REMARKS 

   1           P          16      1.064

   2           M        17.5    1.062

                E         18       1.060

   3           M        18.5    1.055  DOUBLE ROUSE ( 4 Hrs apart ) 

                E         19.5    1.042

   4           M        20       1.037

                E         21.5    1.032  Send to 2 Nd F . V = 23.210 Wort Litres IN VESSEL ( Approx)

   5           M        19       1.026

                E         16       1.022

   6           M        13       1.020.5 

                E         13       1.020

  7            E         13       1.020

   8            M       12.5    1.020  RACK  To Draught Container = 22.650 BEER Litres (APPROX)

STAND : 3 WEEKS @ 12 c

CELLAR : 6 - 8 c FOR 3 Months MINIMUM then ADD Finings and Roll Well

                   2 Nd Stand : After ADDING Finings , STAND 2 Weeks @ 12 c .

STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C 

Cheers All and Happy Brewing ,

Edd