How Do All ,
Following a recent poll over on Twitter, here`s today`s delicious historic beer recipe ; As with the previous recipe from T & J Usher , this receipt follows the same perameters as laid out , Viz; my own interpretation of period mashing practice ( L / Kg of Grist Ratiae ) . The original brew used both Californian Hops from the 1883 Crop Year and later on in the boil , Alsatian Hops from the 1884 Crop Year ; With regard to the Malt varieties , I`ve chosen these for a few reasons ; variety contiguous with period , AND flavours etc where a malt used in the period isn`t available ; Viz the inclusion of Veloria Schooner from the talented folks at Voyager Craft Malt in Whitton , New Soth Wales ; a much better approach ( IMO ) than the blanket application of Eg : Maris Otter as a direct substitute .
This Cerevesian delight comes from the 1885 - 1893 Brewing Book TU 6 / 1 / 1 ; Part of the internationally important Scottish Brewing Archive , Cared for by the friendly and helpfull team up in Glasgow at The University of Glasgow Special Collections & Archives on Thurso St ; Thanks team , I really appreciate your assistance with my Scottish beer history research , It`s brought to light a few different records of breweries previously thought ` Lost ` ; for those who may be interested , You`ll be able to learn more about this part of my Scottish beery history research by receiving a copy of the next edition of The Scottish Brewing Archive Association Newsletter .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Thos Usher & Son Ltd and their successors in title
This recipe for 24.000 Wort Litres @ 1.050 ; 80 % Efficiency assumed
T & J Usher & Co
Park Brewery
St Leonards St
Edinburgh
Scotland
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| Image of Thos Usher from the scottish-places.info Website |
II IP
( A Light Pale Ale )
Brew No : 11
Sunday 8 Th January 1885
Original Gravity : 1.046 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 28 A B V : 4.7 %
MALTS
U K & Ireland
Crafty Maltsters : 100 % Scottish Annat = 4.920 Kg
Alt Grist:
Warminster Malt : 100 % Plumage Archer = 4.960 Kg
Australia :
Voyager Craft Malt : 100 % Veloria Schooner = 4.945 Kg
MASHING & SPARGING
Use a Lightly Burtonised Liquor
Thoroughly pre warm the mash tun to 90 c - 10 Minutes BEFORE mashing in .
ENSURE Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 66 c At 0 - + 90 Minutes = 13.300 Litres
2 Nd Mash Heat : 68 c At + 90 - + 120 Minutes = 6.510 Litres
At 120 Minutes , Slowly open the Mash Tun valve and return OVER the mash any Cloudy /
Turbid 1 St runnings UNTIL CONSISTENTLY CLEAR & BRIGHT for 5 Minutes ;
Only then send to the Copper and begin collection of Wort .
SPARGING : At Clear Wort to the Copper + 10 Minutes : 78 - 74 - 71 - 68 c = 20.000 Litres ,
@ A gravity of 1.005 on the Wort runnings, STOP TAPS and Collect Wort in Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the gravity to 1.049.75 ; THEN CONDENSE TO 1.050 ON 24.000 Wort Litres IN COPPER , Removing Wort in excess of 24.000 Wort Litres @ C / Up .
COPPER
A 1 3/4 Hour / 105 Minutes Boil ON HOPS
1 St Hop Charge @ Let Off - 105 Minutes , then at Let Off - 60 Mis ON 22.080 Wort Litres in Copper,
ADD 8.495 Litres of LIQUOR ; Reducing the Copper gravity to 1.039 ON 30.575 Wort Litres .
At Let Off - 30 Minutes , ADD the 2 Nd Hop Charge and at Let Off - 12 Minutes , ADD the Copper Finings , then at Let Off ; STAND 10 Minutes BEFORE recirculating IN COPPER and ADDING
The Black Malt Broth ( 6.3 Ml to Copper ) during the recirculation .
Aftyer recirculating for 5 Minutes AFTER the addition of the Black Malt broth , STAND 1/2 Hour .
THEN COOL TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge : To 24.000 Wort Litres @ 1.050
20 IBU Fuggles @ 5.5 % a/a = 29 g
2 Nd Hop Charge : To 27.830 Wort Litres @ 1.042.5
8 IBU Stisselspalt @ 3.5 % a/a = 20 g
YEAST
Pitch 31 ml of a LIVE YEAST to 25.535 Wort Litres @ 14.5 c
Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.046
2 M 15.5 1.043.75
E 16.5 1.040
3 M 18.5 1.035
E 19.5 1.030
4 M 20 1.025
E 20 1.019 COOL
5 M 18 1.016
E 15.5 1.014 SKIM
6 M 14 1.013.25
E 13.5 1.013
7 M 13 1.013 RACK & FINE to DRAUGHT containers .
STAND : 1 Week @ 12 - 13 c
CELLAR : 10 c FOR 2 Weeks
STILLAGE : 1 Week at 10 c THEN FULLY VENT and allow 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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