How Do All ,
As you`ll have noticed , I haven`t been posting much on here of late ; The main reason for this is my research into the beers of a well known Yorkshire ( West Riding ) brewery 1892 - 1894 whose beers have fascinated me for a long time , and which I felt would stand an in depth analysis of the products brewed . I hope to have this completed within the next month or so .
Anyroad ; Here`s today`s offering from some earlier research ;
A beer entered up in the Alexander Berwick & Co Brewhouse Book 1849 - 52 as " X 3 " ;
I contend this is a shorthand brewer`s code for `No 3 Export Beer` due to it`s IBU rating of 66 IBU ,
and , the predicted Final Gravity of the beer @ 1.007 .
The Brewhouse Book 1849 - 1852@ BK 1 is deposited as part of the internationally important Scottish Brewing Archive with the halpfull team up in Glasgow at The University of Glasgow Special Collections & Archives Department on Thurso St .
I hope that you all enjoy the recipe ; The ingredients specified are my own choice, Made in order to better replicate the characteristics of those which could have been used in the original .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
William Younger & Co Ltd and their successors in title
Alexander Berwick & Co
The Brewery
Holyrood
Edinburgh
Scotland 
THIS RECIPE FOR 30.000 Wort Litres to Copper @ 1.056.5 , 75 % Mash Efficiency Assumed
No 3 Export Ale
Thursday 8 Th November 1849
Gyle No : 713
Original Gravity : 1.067 Bottling Gravity : 1.009.75 Final Gravity: 1.007
I B U : 66 A B V : 7 %
MALTS
Crafty Maltsters :
50 % Scottish Annat = 3.705 Kg
Warminster Malt :
20 % Plumage - Archer = 1.490 Kg
Crisp Malt :
20 % Chevalier = 1.495 Kg
10 % Hana Vienna = 0.745 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly Pre Warm the mash tun , ENSURING that the Liquor is 1.5 " ABOVE the Plates
- 5 - 10 Minutes BEFORE MASHING IN
1 St Mash Heat : 64 c @ 0 - + 150 Mins = 19.970 Litres
2 Nd Mash Heat : 66 c @ + 150 - + 180 Mins = 9.970 Litres
3 Rd Mash Heat : 67 c @ + 180 - + 210 Mins = 9.970 Litres
At 210 Minutes ( 3 1/2 Hours Mash Time ) ; SLOWLY open the mash tun valve and return OVER
The mash any Cloudy / Turbid 1 St runnings UNTIL the Wort is CONSISTENTLY Bright & Clear .
+ 5 - 10 Minutes of CLEAR Wort ; ONLY THEN ALLOW TO THE COPPER
SPARGING : At Clear Wort to the Copper + 10 Minutes @ 78 c = 23.950 Litres ; AT 1.006 ,
STOP TAPS and COLLECT Wort in the Copper .
COLLECTION : At Collection , ADD LIQUOR to the Copper , REDUCING the Copper Gravity
To 1.056.25 , THEN CONDENSE to 1.056.5 ON 30.000 Wort Litres in Copper .
NB : Take care to remove any Scum / Detritus floating on the Wort surface BEFORE 1 st Hops .
COPPER
A 1 1/2 Hour Boil ON HOPS
At Let Off - 90 Minutes , ADD 1 St Hop Charge then at Let Off - 60 Minutes , ADD 2 Nd Hops .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins , ADD Copper Finings.
At Let Off , STAND 1/4 Hour , Re Circulate for 5 - 10 Minutes THEN STAND 1/2 Hour
BEFORE COOLING A S A P To Pitching Heat
HOPS
USE WHOLE FLOWER / CONE HOPS ONLY
1 St Hop Charge : To 30.000 Wort Litres @ 1.056.5
10 IBU Goldings @ 6 % a/a = 16 g
10 IBU Hallertau Heresbrucker @ 3.5 % a/a = 30 g
6 IBU Tettnanger @ 7.5 % a/a = 8.5 g
2 Nd Hop Charge : To 28.670 Wort Litres @ 1.059
14 IBU Goldings @ 6 % a/a = 24 g
14 IBU Hallertau Heresbrucker@ 3.5 % a/a = 41 g
3 Rd Hop Charge : To 26.480 Wort Litres @ 1.063.5
6 IBU Goldings @ 6 % a/a = 10 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = 9 g
3 IBU Tettnanger @ 7.5 % a/a = 4 g
Conditioning Vessel Hops
TO 23.900 BEER LITRES
3.75 g EACH of Hallertau Heresbrucker & Goldings
YEAST
Pitch with 150 g Weight of a LEVE Yeast @ 15 c
NB : Pitch Yeast when 1/4 of the Predicted Wort Length is IN THE F V
To 25.020 Wort Litres @ 1.067
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.067
2 M 15.5 1.065.5
E 18.5 1.058 DROP TO 2 Nd Fermenting Vessel = 24.630 Wort Litres
3 M 18 1.052
E 18.5 1.046.5
4 M 19.5 1.040
E 11 19.5 1.032
5 M 20 1.026 CLEAR TO 3 Rd F V and COOL = 24.330 Wort Litres
E 16.5 1.018
6 M 15.5 1.017.25
7 M 15 1.017
8 M 15 1.017 COOL TO 12 - 13 c & SEND TO Conditioning Vessel ON HOPS
STAND : 1 Week @ 13 c , VENT excess C O 2 and re seal ; COOL TO 8 c
CELLAR : 8 c FOR X Months UNTIL AT 1.011.5 , THEN Stillage the C V 1 Week @ 8 - 10 c
FULLY VENT C . V @ 1.010.25 then allow a rise in heat to 13 - 15 c .
BOTTLING : CLEAR & BRIGHT at 1.009.75 - 1.009.5 AT 15 c
STAND : 1 Week @ 13 c
CELLAR : 3 Months @ 12 c
Stand 1 week at 12 c BEFORE Quality Control
*************** RESEARCH OFFER ****************
A small favour to ask those of you who may be able to assist with my research ;
If you`d like some Historic Beer Recipes for Homebrewing , And can spend a full day researching on my behalf in an archive I`m currently unable to visit ; Please get in touch , I`d love to hear from you .
I`ll provide a target list of records with catalogue numbers and research tips etc ;
A researcher would then take photos on my behalf and send them as X No of Zip files etc .
Cheers All and Happy Brewing ,
Edd