How Do All ,
Here`s today`s cerevesian offering ; a historic Stout recipe 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 ) ,from 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 team , I really appreciate your help with my research into Scotland`s beery past .
This book has a lot of usefull details recorded such as the Gross Weghts and types of ingredients, and the Cumulative Extract total for Malts ( Wet ) , Grits & Sugars and some barrelage figures.
Sadly absent are finite mashing details such as Barrels Used ; so the Mashing Ratiae are my own based on period practice and personal research .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Maclay & Co Ltd and their successors in title
This recipe for 26.000 Wort Litres to Copper @ 1.039 , 80 % Mash Efficiency Assumed
Maximum WORT Volume in Copper @ 1.031 = 31.980 Wort Litres
Maclay & Co Ltd
Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
DRAUGHT STOUT
Thursday 23 Rd March 1911
Brew No : 192
Original Gravity : 1.043 Racking Gravity : 1.011 Final Gravity : 1.007.5
I B U : 18 A B V : 4.6 %
MALTS & ADJUNCTS
Crafty Maltsters : 16.5 % Scottish Annat = 0.685 Kg
8.25 % Pop`s Pale Ale = 0.375 Kg
Simpson`s Malt : 4.25 % Imperial Malt = 0.190 Kg
Warminster Malt : 4 % Vienna Malt = 0.170 Kg
Crisp Malt : 16.5 % Hana = 0.490 Kg
37.25 % Chevalier = 1.560 Kg
FLAKED MAIZE 15.25 % = 0.550 Kg
+++ OAT HUSKS @ 5 % = 0.210 Kg
MASHING
Use a Pale Ale Liquor and TREAT for Stout brewing.
Thoroughly pre warm the mash tun to 90 c - 10 Mins BEFORE Mashing In ,
Ensuring the Liquor is 1.5 " ABOVE the plates
1 St Mash Heat : 66 c At 0 - + 30 Mins = 10.700 Litres
2 Nd Mash Heat : 67 c At + 30 - + 120 Mins = 4.810 Litres
At 120 Minutes , Slowly open the mash tun valve and return OVER the mash any Cloudy / Turbid 1 St Runnings UNTIL Consistently Bright & Clear ; ONLY then send to the Copper .
SPARGING : Sparge @ Clear Wort to the Copper + 10 Minutes @ 77 - 71 c = 22.750 Litres , and at a Gravity ( Runnings ) of 1.004 , STOP TAPS and Collect Wort in Copper .
COLLECTION
At Collection in the Copper , ADD LIQUOR to the Copper , reducing the Gravity to 1.038.75 ;
THEN CONDENSE TO 1.039 ON 26.000 Wort Litres IN COPPER
Remove any Scum / Detritus from the Wort Surface BEFORE Let Off - 130 Minutes (START of Boil)
SUGARS
12.21 % White Cane Sugar = 0.440 Kg
COPPER
A 2 Hour 10 Minutes Boil ON HOPS ; 1 St Hop Charge @ Let Off - 130 , then @ Let Off - 68 Minutes
ON 22.000 Wort Litres IN COPPER @ 1.045, ADD 9.340 Litres of LIQUOR , Reducing the Copper Gravity to 1.031 then ADD the Cane Sugar and at Let Off - 60 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 15 Mins ON 27.335 Wort Litres IN Copper , ADD 1.370 Litres of Liquor , Reducing the Copper Gravity to 1.040 then at Let Off - 12 M, ADD the Copper Finings and at Let Off - 8 - 5 Minutes , ADD 12 g Black Malt to the Copper .
At Let Off, STAND 10 Minutes , then Re Circulate for 5 Minutes IN COPPER and STAND 1/2 Hr .
THEN COOL A S A P TO PITCHING HEAT
26.630 Wort Litres @ Let Off + X Hr AT 1.043 IN F V
HOPS
1 St Hop Charge : To 26.000 Wort Litres @ 1.039
10 IBU Cluster @ 7.5 % a/a = 11 g
2 Nd Hop Charge : To 31.315 Wort Litres @ 1.037
3 IBU Popperhinge @ 1.2 % a/a = 24 g
3 Rd Hop Charge : To 28.775 Wort Litres @ 1.040
5 IBU Hallertau Heresbrucker @ 3.5 % = 13 g
YEAST
Pitch with 105 g Weight of a LIVE YEAST @ 15 c
Reccomended Strain : Brewlab Borders
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.043
2 M 16.25 1.041
E 18 1.032
3 M 18.5 1.027
E 18 1.019
4 M 15.5 1.016
E 13.5 1.014.25 Drop to 2 Nd F V = 26.200 Litres In 2 Nd F V
MATURE @ 13 - 12 c UNTIL AT 1.011.75 Then FULLY VENT and Re Seal ; Allow to 14 c
VENT FULLY @ 1.011.25 - .15 and Rack to Draught as below
RACKING : Rack to Draught Container ( s ) @ 1.011 then STAND 1 WEEK @ 13 - 15 c
CELLAR : 3 WEEKS @ 6 - 8 c THEN ADD FININGS and Roll Well , STAND 1 Week @ 12 c.
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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