How Do All ,
Here`s another superb ` Mild ` ale , this time a 60/- Ale from the earliest known brewing book in a public archive from Wm Younger`s Abbey Brewery in Edinburgh ; The Brewing Book 1831 - 1837,
Catalogue No @ WY 6/1/2/1 .
This Book , Part of the larger Wm Younger archives ; deposited as part of the Scottish Brewing Archive with the ever helpful & friendly team at The University of Glasgow Special Collections & Archives on Thurso St in Glasgow .
The brewing book is full of usefull details ; Bolls & Type of Malt used in each brew ,
Barrels of Wort to the F V @ original gravity and happily the gravity of Wort @ Collection in Copper .
Sadly missing from this Wm Younger brewing record are the finite Liquor Strike Heats and volumes in barrels , the only indicator of volume measurement being the near ubiquitous use of ( " ) / Inches in / to mash @ x point .
In the absence of these ; I`ve used period mashing practice to develop that part of the recipe and formulated the grist to my own approximation of the Colours used in the period ; Using historic malt varieties where possible .
Though the original gravity is happily given in the case of most beers ; the attenuation details present in later records from other Wm Younger breweries are , regrettably absent as , are the Yeast weight pitched to X Wt Barrels of X Beer @ Cast to F V , Annoyingly the pitching heat is usually present ; So I`ve used my knowledge of period practice to assist with calculation of the approximate pitching rate that may have been used in this and other brews from the 1831 - 7 Brewing Book .
This recipe C Edd Mather
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
William Younger & Co Ltd and their successors in title
William Younger & Co
Abbey Brewery
Cannongate
Edinburgh
Scotland
60 / - Ale
Saturday 24 Th December 1831
Original Gravity : 1.076 Racking Gravity : 1.014 Final Gravity : 1.010 I B U : 24 A B V : 8.6 %
MALTS
U K & Ireland
Crafty Maltsters : 60 % Scottish Annat = 4.940 Kg
Crisp Malt : 40 % Hana Vienna = 3.330 Kg
Australia
Voyager Craft Malt : 60 % Veloria Schooner = 4.970 Kg
40 % Veloria Vienna = 3.315 Kg
MASHING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .
ENSURE LIQUOR IS 1.5 - 1.75 " ABOVE PLATES / Filter Bed
MASH : 66 c 0 - + 150 Minutes = 19.975 Litres
At 150 Minutes , slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings ,
OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT
Once you`ve had Wort clarity for approximately 5 - 10 Minutes , SEND to the Copper and begin the process of collection .
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Mins @ 86 - 84 c = 40.500 Litres and at a gravity of 1.007 ;
STOP TAPS and Collect Wort in copper , ADDING LIQUOR to reduce the collection gravity to 1.066.75 ; THEN CONDENSE to 1.067 ON 30.000 Wort Litres in Copper @ Let Off - 105 Minutes .
NB : As the Wort is being condensed to 1.067 , REMOVE any scum or other detritus floating on the Wort surface BEFORE adding the 1 St Hops @ Let Off - 105 Minutes .
COPPER
NB : As with the mash period & process ; Ive had to interpret the length of boil required for this brew.
A 1 3/4 Hour Boil ON HOPS
1 St Hops @ Let Off - 105 Minutes , then at Let Off - 40 Minutes ON 27.310 Wort Litres in Copper ;
ADD 1.070 Litres OF LIQUOR , Reducing the Copper gravity to 1.070.25 ON 28.380 Wort Litres .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 12 Minutes ; ADD the Copper Finigs , then at Let Off ( 105 Mins ) , STAND 10 Minutes then ReCirculate in Copper for 5 Mins
BEFORE STANDING 1/2 Hour then COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : 30.000 Wort Litres @ 1.067
10 IBU East Kent Goldings @ 6.5 % a/a = 18 g
3 IBU Brewer`s Gold @ 6.5 % a/a = 5.5 g
3 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a = 10 g
2 Nd Hop Charge : To 28.075 Wort Litres @ 1.071
6 IBU East Kent Goldings @ 6.5 % a/a = 7 g
2 IBU Brewer`s Gold @ 6.5 % a/a = 3.5 g
2 IBU Saazer / Hallertau Heresbrucker @ 3.5 % a/a = 6.5 g
YEAST
Pitch 140 g Weight of a LIVE YEAST @ 12 c
To 26.095 Wort Litres @ 1.076
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 12 1.076
2 M 13.5 1.074.5
E 14 1.071
3 M 17 1.064
E 18 1.057
4 M 19 1.052
E 19.5 1.046
5 M 19.5 1.040
E 21 1.033 CLEAR to 2 Nd F V : 25.600 Wort Litres in 2 Nd F V
6 M 21 1.025 Last Rouse , + 3 Hours COOL
E 16.5 1.018
7 M 15.5 1.015
E 13.5 1.014
8 M 13 1.014 Rack and Fine to Draught containers .
STAND : 1 Week @ 13 c
CELLAR : 5 Weeks @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C .
Cheers All and Happy Brewing ,
Edd
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