How Do All ,
Here`s today`s cerevesian offering ; Oat Malt Stout from the noted brewery of Maclay & Co .
The 1909 - 1912 Brewing Book , Part of the Maclay`s Collection ( M ), is 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 recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Maclay & Co Ltd and their successors in title
This recipe for 28.500 Wort Litres to Copper @ 1.043 , 80 % Mash Efficiency Assumed
Maximum WORT Volume in Copper @ 1.041 / 1.054 = 29.100 Wort Litres
Maclay & Co Ltd
Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
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Oat Malt Stout
Monday 22 Nd March 1909
Brew No : 419
Original Gravity : 1.061 Bottling Gravity : 1.012.75 Final Gravity : 1.010
I B U : 38 A B V : 6.7 %
MALTS & ADJUNCTS
Crafty Maltsters : 33.75 % Scottish Annat = 1.795 Kg
14.5 % Pop`s Pale Ale = 0.735 Kg
Warminster Malt : 3.3 % Mild Ale Malt = 0.170 Kg
Crisp Malt : 3.5 % Chevalier = 0.180 Kg
Simpson`s Malt : 33.7 % Malted Oats = 2.375 Kg
French & Jupps : 7.25 % Amber Malt = 0.415 Kg
+++ 0.365 Kg OAT HUSKS to Mash +++
MASHING
Use a Pale Ale Liquor and TREAT for Stout Brewing
Thoroughly Pre Warm the mash tun to 90 c - 10 Minutes before Goods In
ENSURING the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 30 Minutes = 16.205 Litres
2 Nd Mash Heat : 67 c At + 30 - + 120 Minutes = 6.500 Litres
At Taps , Slowly open the Mash Tun valve and return any turbid / Cloudy 1 St Runnings OVER the mash until Consistently Clear & Bright , ONLY THEN SEND TO COPPER .
SPARGING : Sparge at Clear Wort to the Copper + 10 Minutes @ 82 - 76 - 71 c = 30.0 Litres ;
At a gravity of 1.004.5 - 1.004.25 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , REDUCING the Copper gravity to 1.042.75 ,
THEN CONDENSE TO 1.043 ON 28.500 Wort Litres in Copper @ Let Off -130 Mins
NB : Remove any Scum / Detritus floating on the Wort Surface BEFORE adding 1 St Hops @ L/O-130.
SUGARS
1.013 No 1 Invert @ 21.32 % = 1.190 Kg
COPPER
A 2 Hour 10 Minute Boil ON HOPS ; 1 St Charge @ Let Off - 130 Mins , then at Let Off - 65 - 63 Minutes , ON 23.860 Wort Litres IN Copper @ 1.050 , ADD 5.240 Litres of LIQUOR , Reducing the Copper Gravity to 1.041 , THEN ADD the No 1 Invert and + 2 - 3 Mins @ 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 -12 ,
ADD the Copper Finings . AT LET OFF - 8 Minutes @ 1.059.5 ON 26.275 Wort Litres , ADD 14.5 g BLACK MALT to the Copper . At Let Off ( 130 Minutes ) STAND 5 Minutes then Recirculate for 5 - 10 Minutes BEFORE STANDING 1/2 Hour ; THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 28.500 Wort Litres @ 1.043
17 IBU Fuggles @ 5.5 % a/a = 28 g
6 IBU French Fuggles @ 4.2 % a/a = 13 g
2 Nd Hop Charge : To 29.100 Wort Litres @ 1.054
9 IBU Goldings @ 6 % = 15 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = 9 g
3 Rd Hop Charge : To 27.480 Wort Litres @ 1.057
3 IBU Hallertau Heresbrucker @ 3.5 % = 8.5 g
YEAST
Pitch with 140 g Weight of a LIVE YEAST @ 15.5 c
To 25.610 Wort Litres @ 1.061
Reccomended Strain : Brewlab Borders 1 Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.061
2 M 17.5 1.057
E 19.5 1.048
3 M 20 1.040
E 20.5 1.029
4 M 18.5 1.026 CLEAR & COOL
E 16.5 1.024
5 E 14 1.020
6 E 13.5 1.017
7 M 13 1.016.75
E 13 1.016.75
8 M 13 1.016.75 SEND TO MATURATION VESSEL
STAND : 1 Week @ 13 - 12 c
CELLAR : 8 - 10 c UNTIL AT 1.013.5 THEN FULLY VENT and ADD finings & Re Seal
Then STILLAGE and allow to 12 - 13 c .
BOTTLING : Bottle at 1.012.75 CLEAR & BRIGHT @ 14 - 15 c
CELLAR : 1 Week @ 12 - 13 c Then , 2 Months at 10 c
STAND : 1 Week @ 12 c BEFORE Quality Control
Cheers All and Happy Brewing ,
Edd
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