How Do All ,
To finish off the series of Mild in May recipies , here`s a beaut of a Scottish Mild Ale recipe from the Edinburgh brewery of T & J Usher . It`s taken from the earliest known T & J Usher brewing book ,
TU 6 / 1 / 1 : Brewing Book 1885 - 1893, which forms part of the internationally important Scottish Brewing Archive , Cared for by the ever helpfull team at The University of Glasgow Special Collections & Archives on Thurso St .
The firm of J & T Usher had been brewing at the Cowgate Brewery , Campbell`s Close in Edinburgh from 1831( Previously operated by : David Aikman & Co 1817 - 1828 and by Hutchison & Aikman 1828 - 31 ) .
The brewery , founded by James Usher and a Mr Cunningham continued as a partnership until 1839 , when the business was styled Usher & Co and by 1843 , the firm was known as J & T Usher .
The company continued at the Cowgate premises until 1860 when they removed to The Park Brewery on St Leonards St and was registered in March 1895 as Thos Usher & Son Ltd to aquire the business of J & T Usher .Thos Usher & Son Ltd continued to brew independently until 1959 when they were purchased by Vaux of Sunderland who changed the name to Usher`s Brewery Ltd in 1972 , with the Park Brewery being operated by Lorrimer`s from 1976 until the brewery was bought by Allied Breweries in 1980 ; With brewing ceasing in the following year , bringing to an end 121 years of Usher`s beers at the Park Brewery.
The brewing books from Usher`s do have a great deal of valuable technical information therein contained , though annoyingly no Liquor used in the mash expressed in Barrels ; so the Mashing and Sparging perameters are , my own based on period practice and personal interpretaion of the records, as are the attenuation perameters ; On an allied note , I have altered the racking gravity to suit a modern container type .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thos Usher & Son Ltd and their successors in title
THIS RECIPE FOR 23.000 Wort Litres to Copper @ 1.064 , 80 % Mash Efficiency assumed
J & T Usher
Park Brewery
St Leonards St
Edinburgh
Scotland
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| Image of Thos Usher from the scottish-places.info Website |
54 / - MILD
Thursday 15 Th January 1885
No Of Brewing : 16
Original Gravity : 1.064 Racking Gravity : 1.020 Final Gravity : 1.017
IBU : 54 A B V : 6.2 %
MALTS
Crafty Maltsters : 50 % Scottish Annat = 3.015 Kg
Crisp Malt : 50 % Hana Vienna = 3.050 Kg
MASHING & SPARGING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the Mash Tun to 90 c - 10 Mins BEFORE mashing in
Ensuring the Liquor is 1.5 " + Plates
1 St Mash Heat : 64 c 0 - + 30 Minutes = 14.650 Litres
2 Nd Mash Heat : 67 c + 30 - + 120 Minutes = 14.650 Litres
At 120 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ;
OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then Send to the Coopper .
SPARGE : At Clear Wort to Copper + 10 Mins @ 79 - 74 - 71 - 68 c = 15.000 Litres , then at a runnings gravity of 1.006.5 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper ensuring the Gravity is 1.063.75 .
THEN CONDENSE to 23.000 Wort Litres @ 1.064
SUGARS
13.29 % = 1.008.5 No 1 Invert = 0.705 Kg
COPPER
A 2 Hour boil On Hops ; 1 St Charge @ Let Off - 120 @ 1.064 , then at Let Off - 65 Minutes ;
ON 21.020 Wort Litres in the Copper @ 1.069.5 , ADD 5.305 Litres of LIQUOR , Reducing the gravity to 1.055.5 ON 26.325 Wort Litres , ADD THE No 1 Invert and at Let Off - 60 M , ADD 2 Nd Hops .
At Let Off - 35 Minutes ON 25.090 Wort Litres @ 1.067 , ADD 1.280 L of Liquor , Reducing the Copper gravity to 1.063.75 , THEN @ Let Off - 30 Mins , ADD 3 Rd Hop Charge .
At Let Off - 12 Minutes ADD the Ciopper Finings then at Let Off - 5 Minutes @ 1.067.5 ON 25.030 W/Litres , ADD 2.005 Litres of LIQUOR , Reducing the Copper Gravity to 1.062.5 .
At Let Off , STAND the Copper 5 - 10 Minutes before RECIRCULATING IN COPPER for 5 - 10 Mins, THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 23.000 Wort Litres @ 1.064
32 IBU Fuggles @ 5.5 % a/a = 50 g
2 Nd Hop Charge : To 26.325 Wort Litres @ 1.064
16 IBU Fuggles @ 5.5 % a/a = 29 g
3 Rd Hop Charge : To 26.265 Wort Litres @ 1.064
6 IBU Striesselspalt @ 3.25 % ( Avg ) a/a = 19 g
YEAST
Pitch with 100 g Weight of A LIVE YEAST
To 26.385 Wort Litres @ 1.064, 14 c
Reccomended Strain : Whitelabs : Edinburgh / Scottish Ale Yeast WLP 028
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.064
2 M 14.5 1.062
E 15.5 1.059
3 M 17 1.054
E 18 1.049
4 M 18.5 1.042
E 19 1.036
5 M 19 1.030
E 16.5 1.025 CLEAR TO 2 Nd F V = 25.800 Wort Litres in Vessel
6 M 16.5 1.022.5
E 14.5 1.021.5
7 E 14.5 1.020
8 E 14.5 1.020 Rack AND Fine to Draught container @ App`x 25.400 Beer Litres .
STAND : 1 Week at 13 - 12 c
CELLAR : 4 Weeks at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 12 - 14 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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