How Do All ,
Continuing the series of beers from T & J Usher , here`s their Export Beer from 1885 ; As per the other recipies from this source ; The Mashing ratiae are my own interpretation of period practice altered for a `Single Gyle ` brewing . The 1885 - 1893 Brewing Book TU 6 / 1 / 1 is the earliest known brewing record from Usher`s of Edinburgh held in the Usher`s Collection which it`self forms part of the internationally important Sxcottish Brewing Archive ; cared for by the helpful team on Thurso St , at The University of Glasgow, Special Collections & Archives .
If you enjoy my recipies and blog posts , I`ve a small favour to ask ; If any readers know of or have in their collection other brewing records from Scottish breweries dating from the earliest commercial records to around 1930 , Please get in touch , I`d love to hear from you .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thos Usher & Son Ltd & their successors in title
This recipe for 26.000 Wort Litres to Copper @ 1.057 ; 80 % Mash Efficiency Assumed
T & J USHER
Park Brewery
St Leonard`s St
Edinburgh
Scotland
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| Image of Thos Usher from the scottish-places.info Website |
EXPORT
Friday 30 Th January 1885
Brew No : 22
Original Gravity : 1.060 Bottling Gravity : 1.009.75 - 1.009.5 Final Gravity : 1.007
I B U : 34 A B V : 7 %
MALTS
U K
Crafty Maltsters : 89 % Scottish Annat = 5.405 Kg
Crisp Malt : 11 % Hana Vienna = 0.675 Kg
Alt Grist
Warminster Malt : 89 % Plumage Archer = 5.450 Kg
11 % Vienna Malt = 0.675 Kg
Australia
Voyager Craft Malt : 70 % Veloria Schooner = 4.275 Kg
19 % Pale Compass = 1.155 Kg
11 % Veloria Vienna = 0.675 Kg
U S A
Crisp Malt : 39 % Chevalier = 2.390 Kg
Valley Malt 50 % Pale Ale Malt = 3.055 Kg
11 % Vienna Malt = 0.675 Kg
MASHING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .
ENSURE that the Liquor is at least 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 66 c @ 0 - + 90 Mins = 14.800 Litres
2 Nd Mash Heat : 68 c @ + 90 - + 120 Mins = 14.800 Litres
At 120 Minutes , Slowly open the mash tun valve and return any turbid / cloudy 1 St runnings ;
OVER THE MASH until CONSISTENTLY clear & bright , ONLY THEN allow to the Copper .
SPARGING & COLLECTION
At Clear Wort to the Copper + 10 Minutes , Sparge @ 79 - 74 - 71 - 68 c = 19.910 Litres ; and at a Gravity of 1.006 , STOP TAPS and Collect Wort in the Copper , ADD Liquor to the Copper ;
Reducing the gravity to 1.056.75 , THEN CONDENSE to 1.057 ON 26.000 Wort Litres in Copper .
Remove ANY scum / detritus floating on the Wort surface BEFORE 1 St Hop Charge @ L/Off -150 M
COPPER
A 2 1/2 Hour boil ON HOPS
Add the 1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes @ 1.063 ON 23.260 Wort Litres , ADD 6.650 Litres of LIQUOR ; Reducing the Copper gravity to 1.049 on 29.910 Wort Litres in Copper @ Let Off - 90 Minutes . At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Minutes then Recirculate IN COPPER for 10 Minutes BEFORE STANDING for a further 1/2 Hour ; THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 26.000 Wort Litres @ 1.057
14 IBU Hallertau Heresbrucker @ 3.5 % a/a = 37 g
2 Nd Hop Charge : To 28.075 Wort Litres @ 1.052
11 IBU Strisselspalt ( Pref ) / Saazer @ 3.5 % a/a = 30 g
3 Rd Hop Charge : To 26.185 Wort Litres @ 1..055.5
9 IBU Strisselspalt ( Pref ) / Saazer @ 3.5 % a/a = 24 g
YEAST
Pitch with 133 g Weight of a LIVE YEAST @ 14.5 c
Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.060 Rouse @ Pitch and at Every 6 - 8 Hours - STOP .
2 M 15 1.058.5
E 16.5 1.054.5
3 M 17.5 1.049.5
E 18.5 1.044
4 M 19.5 1.038
E 19.5 1.032
5 M 20 1.026.5
E 20 1.020.5 STOP @ 1.018.5
6 M 16.5 1.016.5
7 M 14.5 1.015 CLEAR TO 2 Nd F V = 23.600 Wort Litres IN VESSEL .
8 M 13.5 1.013.5
9 M 12.5 1.013.5 STAND 1 WEEK , Release Excess C O 2 then Re Seal .
CELLAR : 3 Months @ 8 c THEN STILLAGE Vessel
BOTTLING VESSEL : After the vessel has been Cellared for 3 months@ 8 c ,
Stillage and allow to 12 - 13 c and FULLY VENT @ 1.010 .
BOTTLING : Clear and Bright @ 1.009.75 - 1.009.5 @ 13 - 15 c
STAND : 1 Week @ 12 - 13 c
CELLAR : 2 - 3 Months @ 10 12 c BEFORE standing for 1 week @ 12 c THEN Q . C
Cheers All and Happy Brewing
Edd
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