How Do All ,
Here`s today`s offering ; a beautiful recipe for a classy All malt Historic Scottish I P A from the noted Park Brewery of T & J Usher; interpreted by me from information contained in the earliest T & J Usher brewing production record in the Scottish Brewing Archive , Brewing Book 1885 - 1893 TU 6 / 1 / 1 , Cared for by the ever helpful team at The University of Glasgow Special Collections & Archives on Thurso St , Glasgow .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thomas Usher & Son Ltd and their successors in title
This recipe for 28.000 Wort Litres @ 1.056.25 , 80 % Mash Efficiency Assumed
T & J Usher
Park Brewery
St Leonards St
Edinburgh
Scotland
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| Image of Thos Usher from the scottish-places.info Website |
I P A
Tuesday 17 Th February 1885
Brew No : 31
Original Gravity : 1.055 Racking Gravity : 1.012 Final Gravity : 1.009
I B U : 42 A B V : 6.0 %
MALTS
U K & Ireland
Crafty Maltsters : 75 % Scottish Annat = 4.840 Kg
25 % Pop`s Pale Ale = 1.625 Kg
Alt Grist :
Warminster Malt : 75 % Plumage Archer = 4.880 Kg
Malting Company of Ireland 25 % Irish Ale Malt = 1.625 Kg
Australia
Voyager Craft Malt : 75 % Veloria Schooner = 4.875 Kg
Barrett - Burston 25 % Vic Ale Malt = 1.625 Kg
New Zealand
Gladfield Malt : 37.5 % German Pilsener Malt = 2.435 Kg
25 % Ale Malt = 1.625 Kg
Crisp Malt : 37.5 % Chevalier = 2.445 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Mins ; Liquor 1.5 " ABOVE plates / Filter Bed
1 St Mash Heat : 66 c @ 0 - + 120 Mins = 17.420 Litres
2 Nd Mash Heat : 68 c @ + 120 - + 150 Mins = 15.000 Litres
At 150 Minutes , slowly open the mash tun valve and return any cloudy 1 St runnings OVER the mash until CONSISTENTLY CLEAR & BRIGHT ; Only then allow to the Copper .
SPARGING : At Clear Wort to the Copper + 10 Mins = 19.460 Litres @ 79 - 74 - 71 - 68 c , and at a Runnings gravity of 1.006 - 1.005.75 , Stop Taps and Collect Wort in the Copper .
NB : At Collection in the Copper , ADD LIQUOR to the Copper , Reducing the Copper gravity to
1.056 ON X Wort Litres , THEN CONDENSE to 28.000 Wort Litres @ 1.056.25 ;
REMOVE any scum / detritus floating on the Wort Surface BEFORE 1 St Hop addition .
COPPER
A 1 3/4 Hour Boil ON HOPS
1 St Hop added at Let Off - 105 Mins , then at Let Off - 68 Mins ON 26.130 Wort Litres IN COPPER
@ 1.060 , ADD 7.770 Litres of LIQUOR ; Reducing the Copper gravity to 1.046.25 ON 30.090 Wort L.
At Let Off - 60 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 20 , ADD the 3 Rd Hop Charge.
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 10 Mins then Recirculate IN COPPER for 5 - 10 Minutes , THEN STAND 1/2 Hour before COOLING A S A P to Pitching Heat.
HOPS
1 St Hop Charge : To 28.000 Wort Litres @ 1.056.25
30 IBU Fuggles @ 5.5 % = 54 g
2 Nd Hop Charge : To 29.585 Wort Litres @ 1.047
6 IBU Stisselspalt / Saazer Type @ 3.5 % a/a = 16.5 g
3 Rd Hop Charge : To 27.140 Wort Litres @ 1.051
6 IBU Strisselspalt / Saazer Type @ 3.5 % a/a = 16 g
YEAST
Pitch with 82 g Weight of a Live Yeast @ 14.5 c , Edinburgh Type Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.055
2 M 15.5 1.053.5
E 16.5 1.048
3 M 17.5 1.042
E 18.5 1.036.5
4 M 19.5 1.030
E 19 1.023.5
5 M 17.5 1.019.5
E 16.5 1.017 CLEAR to 2 Nd F V
6 M 14.5 1.014.5
7 E 14 1.012.5
8 E 14 1.012
9 M 13.5 1.012 RACK & FINE to Draught container .
STAND : 1 Week @ 13 c
CELLAR : 6 Weeks @ 8 c then 1 Week @ 10 - 12 c BEFORE STILLAGING .
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 12 - 8 Hour BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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