How Do All ,
Here`s a nice Session Pale Ale from Usher`s of Edinburgh from the 1935 - 1936 Brewing Book ,
Catalogue No : TU 6 / 1 / 7 , Part of the Scottish Brewing Archive ; Cared for by the helpful and friendly team at The University of Glasgow Special Collections & Archives on Thurso St , Glasgow .
I`ll be posting more about this brewery`s beers and history in the coming months ;
Whilst I was sorting through the Usher`s photos I thought that this little belter of a Pale Ale would make a tasty session beer for you all to try out .
The Mashing regimen for Usher`s includes the Mash Heats but sadly omits the finite Liquor volume used ; a feature present as Wort in the Coppering / Boiling , though as this beer is a Parti Gyle the Copper Lengths and Gravities are radically different for a ` Single Gyle brew ` ; So whilst the Initial Hop Charge Gravity is a Constant 1.031 ON BOTH BEERS , and the Liquor Back Gravity @ 1.039 are CONSTANTS , the major difference is the ammount of Liquor added to the Copper to Liquor Back to the required gravity @ * ( * = desired gravity ; allowing the addition of Copper Sugars ) .
Some of the Usher`s brewing records stipulate the individual Hop Charges , though a universal feature is the Hops / Qtr of Malt ratio , which in the case of this Pale Ale and it`s bigger brother in the Parti Gyle ; 60 / Pale Ale ( 1.040 ) was at a modest 6.5 Lbs per Quarter , Yielding 292.5 Lbs to the Copper and , 58.5 Lbs / 936 Ounces for Racking Hop Additions ; Though these vary in rate , from 2.5 Oz/Brl in 1936 for the Pale Ale to 3 Ounces / Brl in the 60/- Pale Ale of the same brewing .
I hope that you all enjoy the recipe ,
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thomas Usher & Son Ltd and their successors in title
THIS RECIPE FOR 26.000 Wort Litres to Copper @ 1.031 , 80 % Efficiency Assumed
Thomas Usher & Son Ltd
The Park Brewery
St Leonard`s St
Edinburgh
Scotland
PALE ALE
Thursday 2 Nd January 1936
Brew No : 10
Original Gravity : 1.034 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 26 A B V : 3.7 %
MALTS & ADJUNCTS
U K & Ireland
Crafty Maltsters : 34.75 % Scottish Annat = 1.150 Kg
Crisp Malt : 34.75 % Chevalier = 1.160 Kg
Warminster Malt : 13 % Plumage Archer = 0.435 Kg
Australia
Voyager Craft Malt : 34.75 % Veloria Schooner = 1.155 Kg
13 % Pale Compass = 0.435 Kg
Barrett - Burston 34.75 % Border Pale Ale @ 4.5 ebc = 1.155 Kg
TO ALL GRISTS : 17.5 % FLAKED MAIZE = 0.560 Kg
++++++++ Av 5 % OAT HULLS = 0.165 Kg
MASHING , SPARGING & COLLECTION
Use and EDINBURGH / Lightly Burtonised Liquor
Thoroughly Pre Warm the mash tun to 90 c - 10 Minutes BEFORE Mashing In
ENSURING that the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 60 Minutes = 9.320 Litres
2 Nd Mash Heat : 67 c At + 60 - + 120 Minutes = 4.565 Litres
At 120 Minutes , Set Taps / Slowly open the mash tun valve and return OVER the mash any Turbid first runnings until the Wort is CONSISTENTLY CLEAR & BRIGHT , only then SEND TO COPPER .
SPARGING : At Clear Wort to the Copper + 10 - 12 Minutes @ 74 - 72 c = 15.600 Litres , then at a Gravity of 1.003.25 - 1.003.0 STOP TAPS / Close off mash tun valve and Collect Wort in Copper .
COLLECTION : At Collection , ADD Liquor to the Copper , reducing the Copper gravity to 1.030.75,
THEN CONDENSE to 1.031 ON 26.000 Wort Litres IN COPPER @ Let Off - 135 Minutes .
NB : As the Wort is Condensing , take care to remove any Scum / Detritus floating on the Wort Surface,
BEFORE ADDING THE 1 St Hop Charge @ Let Off - 135 Minutes
SUGARS
COPPER : 1.004.75 No 1 Invert @ 13.98 % = 0.515 Kg
PRIMINGS : 1.002.75 No 3 Invert @ 8.09 % = 0.220 Kg
COPPER
USE WHOLE LEAF / FLOWER HOPS WHEREVER POSSIBLE
( FREE IN BOIL / No Bag / Mesh Basket )
A 2 1/4 Hour Boil ON HOPS ; 1 St Hop Charge @ Let Off - 135 Minutes , then at Let Off - 80 Mins ,
AT 1.039 ON 19.290 Wort Litres in Copper , ADD 15.300 Litres of LIQUOR , Reducing the Copper Gravity to 1.021.75 , THEN ADD SUGARS . At Let Off - 60 Minutes @ 1.029.5 , ADD 2 Nd Hops .
At Let Off - 35 Mins ON 28.070 Wort Litres @ 1.032 , ADD 2.380 Litres of LIQUOR to the Copper , REDUCING the gravity to 1.029.5 on 30.450 Wort L .At Let Off - 30 Minutes , ADD the 3 Rd Hops .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 10 Mins then recirculate 10 Minutes BEFORE STANDING 1/2 Hour ; THEN COOL A S A P to pitching heat .
NB : If you`re using pelletised hops , Omit the recirculation stage .
HOPS
1 St Hop Charge : To 26.000 Wort Litres @ 1.031
8 IBU Fuggles @ 5.5 % a/a = 11 g
2 Nd Hop Charge : To 30.670 Wort Litres @ 1.029.5
5 IBU Goldings @ 6 % a/a = 7.5 g
3 IBU Fuggles @ 5.5 % a/.a = 5 g
2 IBU Saazer @ 3.5 % a/a = 5 g
3 Rd Hop Charge : To 29.930 Wort Litres @ 1.030
4 IBU Saazer @ 3.5 % a/a = 10 g
3 IBU Goldings @ 6 % a/a = 4.25 g
1 IBU Fuggles @ 5.5 % a/a = 2 g
RACKING HOPS : 4 g Goldings to 25.200 Beer Litres for DRAUGHT .
YEAST
Pitch with 108 g Weight of a LIVE YEAST @ 15.5 c
TO 25.490 Wort Litres @ 1.034
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.034
2 M 16.5 1.032.5
E 18 1.026.5
3 M 19 1.020
E 18.5 1.015
4 M 18 1.012 DROP to 2 Nd F . V = 25.500 Wort Litres in vessel + Primings
E 17.5 1.013.25
5 E 14 1.012.5
6 E 14 1.011
7 M 14 1.011
E 14 1.011 RACK & FINE ON HOPS = 25.200 Beer Litres IN VESSEL .
STAND : At 13 c 1 Week
CELLAR : 8 C 2 Weeks the 2 - 3 Days @ 10 c then STILLAGE .
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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