How Do All ,
It`s been a while since I posted a Wm Younger Abbey Brewery recipe , so here`s a beauty for you all to go at,This time from the from the June 1879 - June 1882 Brewing Book : Cat No WY 6 / 1 / 2 / 28 .
Part of the internationally important Scottish Brewing Archive ; Held safe and cared for by the ever helpfull team at Glasgow University Special Collections & Archives .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Wm Younger & Co Ltd and their successors in title
This Recipe for 30.000 Wort Litres to Copper @ 1.067.5 , 80 % Mash Efficiency
William Younger & Co
Abbey Brewery
Cannongate
Edinburgh
Scotland
Monday 13 Th October 1879
Brew No : 83 - 84
Original Garvity : 1.074 Bottling Gravity : 1.020.75 - .5 Final Garvity : 1.018
I B U : 30 A B V : 7.5 %
MALTS
U K Grist :
Warminster Malt : 34.75 % Vienna Malt ( Floor Malted ) = 2.920 Kg
Simpson`s Malt : 34.75 % Best Pale Ale @ 4.5 ebc = 2.900 Kg
Crisp Malt : 18.5 % Hana Vienna = 1.555 Kg
12 % Chevalier = 1.010 Kg
Australian Grist :
Voyager Craft Malt 34.75 % Veloria Vienna = 2.900 Kg
34.75 % Veloria Schooner = 2.900 Kg
Barrett - Burston 18.5 % Vienna Malt = 1.545 Kg
12 % Border Pale Ale @ 4.5 ebc = 1.000 Kg
Alt : B - B Vic Ale Malt or Joe White Trad Ale for a slightly darker version ;
Weights as per the 12 % Border Pale Ale @ 4.5 ebc
MASHING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes before Mashing In ;
Ensuring the Liquor is 1.5 " ABOVE the Plates
1 St Mash Heat : 67 c At 0 - + 120 Minutes = 22.515 Litres
2 Nd Mash Heat : 68 c At + 120 - + 160 Minutes = 19.410 Litres
At 160 Minutes , Slowly open the mash tun valve and return OVER the mash any Cloudy / Turbid Wort,
UNTIL CONSISTENTLY CLEAR & BRIGHT , Only then allow to the Copper
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 - 15 Minutes @ 78 c = 25.510 Litres ; then at a gravity of 1.007
STOP TAPS / Close off Mash Tun Valve and Collect Wort in the Copper ; ADD Liquor to the Copper ,
REDUCING the gravity to 1.067.5 THEN CONDENSE to 1.069 , Taking care to remove all / As much as possible of any detritus / scum floating on the Wort surface BEFORE adding the 1 St Hops .
COPPER
A 2 Hour Boil ON HOPS
Add the 1 St Hops at Let Off - 120 Mins then at Let Off - 90 Mins , ADD the 2 Nd Hops .
At Let Off - 50 Minutes , ON 28.055 Wort Litres @ 1.072 , ADD 2,990 Litres of Liquor , Reducing the Copper Gravity to 1.067.5 then At Let Off - 45 - 40 Minutes @ 1.068 , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD Copper Finings then at Let Off , STAND 10 Minutes then re circulate IN COPPER for 5 - 10 Minutes ; THEN STAND FOR 1/2 Hour and COOL A S A P to Pitching Heat .
HOPS
USE WHOLE FLOWER HOPS WHEREVER POSSIBLE WITH THIS RECIPE
ALLOWING THEM FREE ROAM IN COPPER ( No Basket / Bag )
1 St Hop Charge : To 29.330 Wort Litres @ 1.069
7 IBU Goldings @ 6 % a/a = 14 g
2 Nd Hop Charge : To 28.055 Wort Litres @ 1.072
13 IBU Cluster @ 6.5 % a/a = 23 g
7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 23 g
3 Rd Hop Charge : To 29.655 Wort Litres @ 1.068
3 IBU Spalt @ 3/1 % a/a ( av ) = 12 g
RACKING HOPS To 26.300 Beer Litres IN C . V
East Kent Goldings @ 6.5 % a/a = 24 g
YEAST
Pitch with 114 g Weight of an Edinburgh type yeast strain at 15 c
To 27.035 Wort Litres @ 1.074
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.074 Rouse @ Pitch + 6 Hours and at Every 6 - 8 UNTIL STOP
2 M 15.5 1.069
E 17.5 1.061
3 M 19 1.058 DROP to 2 Nd F V = 26.700 Wort Litres to 2 Nd Vessel
E 20 1.050
4 M 20 1.042
E 18.5 1.035 COOL , THEN STOP Rousing @ 1.033
5 M 16.5 1.031
E 14.5 1.029
6 M 13.5 1.027
E 13.5 1.027 CLEAR TO C . V AND HOLD @ 13 c 1 WEEK .= 26.650 BEER L
STAND : As above at 13 - 12 c FOR 1 - 2 WEEKS , Then vent EXCESS C O 2 and Lower to 8 c .
CELLAR : At 8 c UNTIL AT 1.022 - 1.021.5 , THEN STILLAGE .
STILLAGE : 2 Weeks ; 1 Week bringing up to 10 - 11 c then allow to 12 c for 1 WEEK
FULLY VENT and allow 16 - 18 Hour for the beer to become BRIGHT & CLEAR
before bottling @ 1.020.75 - 1.020.5 @ 13 - 15 c .
STAND BOTTLES : 1 Week @ 12 - 13 c , THEN @ 10 c FOR 2 MONTHS befoRE Q . C
Cheers All and Happy Brewing ,
Edd
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