Here`s today`s cerevesian offering ; A Scottish Mild Ale from the noted brewery of Maclay & Co .
The source of theis recipe is the 1909 - 1912 Brewing Book , Part of the Maclay`s Collection ( M ) , Part of the Internationally imoportant Scottish Brewing Archive .
The S B A is cared for by the nice and helpfull team at The University of Glasgow Special Collections & Archives on Thurso St who were of great assistance on my last visit ; Thaks to the team , I really appreciate your help with my research .
This book has a lot of usefull details recorded such as the Gross Weghts and types of ingredients, and the Cumulative Poundage Extract total Malts , Grits & Sugars and some barrelage figures.
Sadly absent are finite mashing details such as Barrels Used ; so the Mashing Ratiae are my own interpretation , based on period practice . As to the Coppering , this beer , in common with most other Maclay`s brews was a ` Parti Gyle ` with Worts of varying strengths blended Post Boil to yield X No of differnet gravity Worts to the F V ( s ) and in the case of theis brewing , 56 / - , 48 / - and 42 / - Milds
were sent to the F V @ 1.040.25 ( 48/- M ) and 1.034 ( 42/- M )
The founder of Maclay`s , James Maclay was an Accountant at the Hutton Park brewery of John Syme until 1830 , He took out a lease on The Mills Brewery , Alloa * previously operated / owned by ,
Thomson , Mc Dermid & Co . The business at The Mills Brewery continued to expand and by 1870,
James Maclay was able to build the Thistle Brewery on East Vennel , and surrender the lease on
The Mills Brewery to Robert Henderson & Co Ltd *
* The Mills Brewery was leased to Henderson`s in 1870-1 and Henderson`s was bought ,
by Jas Calder & Co Ltd in 1944 .
In December 1875 , James Maclay passed on , with the brewery carried on by his 2 Sons James & John,
Until December 1896 when the Fraser family gained control of the Thistle Brewery, with the concern being registered as Maclay & Co Ltd .
Sadly the Thistle Brewery was closed as a production centre in 1999 , with most of the brewery being demolished ; Though one part survives at No 20 East Vennel as " The Old Brewery " a Belhaven Pub .
I hope that you all enjoy today`s recipe, my first from the 20 Th Century from an Alloa brewery .
This recipe C Edd Mather 2023
ANY ANY ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Maclay & Co Ltd and their successors in title
THIS RECIPE FOR 22.250 Wort Litres to the Copper @ 1.060.25 , 8-0 % Efficiency Assumed ;
25 . 730 Wort Litres TO Fermenting Vessel @ 1.061
Maclay & Co Ltd
The Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
 |
| Photo of the Brewery from The Brewery History Society Web Page on Maclay`s |
56 / - Mild Ale
Tuesday 7 Th September 1909
Brew Nos : 398 - 399
Original Gravity : 1.061 Racking Gravity : 1.022.5 Final Gravity : 1.019.5
I B U : 30 A B V : 5.5 %
MALTS & ADJUNCTS
U K & Ireland
Crafty Maltsters : Scottish Annat @ 13.75 % = 0.755 Kg
Pop`s Pale Ale @ 27.5 % = 1.520 Kg
Crisp Malt : Chevalier @ 24.5 % = 1.360 Kg
Hana Vienna @ 8.25 % = 0.460 Kg
French & Jupps : Amber Malt @ 4.25 % = 0.255 Kg
**** Black Malt to the Copper = 0.052 Kg
Australia
Voyager Craft Malt : Veloria Schooner @ 13.75 % = 0.760 Kg
Veloria Vienna @ 8.25 % = 0.460 Kg
Barrett - Burston : Vic Ale Malt @ 7 ebc @ 27.5 % = 1.520 Kg
Amber Malt @ 4.25 % = 0.255 Kg
**** Black Malt to the Copper = 0.052 Kg
ALL GRISTS + FLAKED MAIZE @ 21.75 % = 1.185 Kg
+++ 5 % OAT HULLS = 0.280 Kg
MASHING
Use a SOFT / Mild Ale Liquor
Thoroughly Pre Warm the Mash Tun to 90 c ,
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed - 10 Mins BEFORE Goods In
1 St Mash Heat : 64 c AT 0 - + 30 Mins = 15.615 Litres
2 Nd Mash Heat : 67 c AT + 30 - + 120 Mins = 7.650 Litres
3 Rd Mash Heat : 70 c AT + 120 - + 150 Mins = 4.000 Litres
At TAPS ( 150 Mins ) SLOWLY open the Mash Tun Valve and return * ( SLOWLY ) over the mash any TURBID / CLOUDY 1 St Runnings UNTIL Consistently BRIGHT & CLEAR ;
Only once CLEAR & BRIGHT should the Wort be sent to the Copper .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes @ 72 c = 17.450 Litres and at a runnings gravity of ,
1.006.5 - 1.006 , STOP TAPS ( Close OFF M/t Valve ) and COLLECT Wort in the Copper .
COLLECTION : At Collection of the Wort , ADD LIQUOR to the Copper , REDUCING the Copper Gravity to 1.060 , THEN CONDENSE TO 1.060.25 ON 22.250 Wort Litres In Copper @ L/Off -120 M.
N B : Take Care to REMOVE any Scum / Detritus floating on the Wort Surface BEFORE @ L/Off - 120 Minutes / FIRST HOP CHARGE .
SUGARS
COPPER : No 1 Invert = 1.008.5 @ 13.94 % = 0.780 Kg
No 2 Invert AS PRIMINGS = 1.001 @ 1.64 % = 0.080 Kg
COPPER
A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 Minutes then at Let Off - 68 Minutes ;
ON 20.495 Wort Litres in Copper @ 1.065 , ADD 8.620 Litres of LIQUOR , Reducing the Copper gravity to 1.045.75 , THEN ADD the Invert Sugars . At Let Off - 60 Minutes , ADD the 2 Nd Hops .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 15 Minutes , ON 26.200 Wort Litres in Copper @ 1.060 , ADD 0.905 Litres of LIQUOR ,
Reducing the Copper Gravity to 1.058 , then at Let Off - 12 Minutes , ADD the Copper Finings .
At Let Off - 5 - 3 Minutes AT 1.059.5 ; ADD THE BLACK MALT to the Copper .
At Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes , THEN STAND 1/2 Hr ,
BEFORE COOLING A S A P TO PITCHING HEAT
HOPS
USE WHOLE FLOWER / CONE HOPS WHEREVER POSSIBLE
1 St Hop Charge : To 22.250 Wort Litres @ 1.060.25
11 IBU Cluster @ 6.5 % a/a = 14 g
2 Nd Hop Charge : To 28.710 Wort Litres @ 1.055
7 IBU Goldings @ 6 % a/a = 11.5 g
6 IBU Fuggles @ 5.5 % a/a = 11 g
2 IBU Bramling Cross @ 6.5 % a/a = 3 g
3 Rd Hop Charge : To 27.140 Wort Litres @ 1.058
2 IBU OF 2 - 3 YEAR OLD IBU Hallertau Heresbrucker @ 2.8 % a/a = 7 g
2 IBU Hallertau Heresbrucker @ 3.5 % a/a = 5.5 g
YEAST
Pitch with 170 g Weight of a LIVE YEAST @ 15.5 c
TO 25.730 Wort Litres in F V @ 1.061
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.061
2 M 16.75 1.058
Noon 17.25 1.055
E 17.25 1.052
3 M 17.25 1.048
Noon 18 1.043
E 19.5 1.038
4 M 19.75 1.033
Noon 20.25 1.030 COOL TO 14 - 15 c + NEXT 6 Hours of Attenuation
E 6 - 7 15.5 1.027
5 M 14 1.025 SKIM & COOL
E 13.5 1.024.5
E 10 13 1.024.25 SEND to 2 Nd Fermenting Vessel and PRIME
25.300 Wort Litres IN 2 Nd Fermenting Vessel = PRIMINGS ON ENTRY
6 E 13.5 1.024
7 M 14 1.023.25
E 14 1.022.75
8 M 14 1.022.5
Noon 14 1.022.5
RACK & FINE to DRAUGHT Container ( 24.900 - 25.0 Beer Litres IN VESSEL )
STAND : 1 Week @ 13 c
CELLAR : 2 - 3 Weeks @ 10 c
STILLAGE : 1 Week @ 10 c THEN FULLY VENT and allow + 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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