How Do All ,
Today`s recipe will be the first I`ve published from a brewery which operated north of `Auld Reekie ` ;
From the sole surviving Brewing Record in a Public Archive , the Elgin West Brewery, Brewing Book from 1847 ; Deposited as part of the Internationally important Scottish Brewing Archive , Cared for by the helpful and friendly team at The University of Glasgow Special Collections & Archives on Thurso St . The West Brewery in Elgin was founded in the early 1830`s and by the year the record source was
written , Was operated by " Geddes , Sutherland & Co " ( Pro Forma Invoice at the rear of the volume )
The book contains details of brewing in Elgin from 1836 , with the rest of the West Brewery entries from 1847. Sdaly I`ve been unable to trace the name of the author of what I believe to be a personal record ; as it`s more of a combined brewing and excersize book than a statutory record of production .
The West Brewery , Elgin was converted into a distillery in the early 1890`s and continues in operation today as Glen Moray Distillery .
The other brewery in Elgin , Known as the East Brewery was situated between the banks of the River Lossie and the ruins of the Cathedral, was founded in 1784 by Robertson,Brander, Ritchie & Co and by 1803 the brewery was under the control of Alexander Young ; with his sons inheriting the business in the course of time . The brewery was visited by a catastrophic fire in 1898 and was later rebuilt, though by 1912 the Burgh of Elgin purchased the site for £ 7,000 to improve the view of the Cathedral ruins.
( Thanks to the Scottish Brewing Heritage Website for the information on A & J Young/ East Brewery )
Happily , This record also contains the production perameters for beers from a ` Lost ` Edinburgh brewery which you`ll be hearing more about in the not too distant future .
This recipe C Edd Mather
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Geddes , Sutherland & Co and their successors in title
This recipe for 30.000 Wort Litres to Copper @ 1.056 , 80 % Mash Efficiency Assumed
Geddes , Sutherland & Co
West Brewery
Elgin
Morayshire
Scotland
 |
| Photo of Glen Moray Distillery from the Company Website |
60 /- ALE
Tuesday 8 Th March 1836
Original Gravity : 1.070 Racking Gravity : 1.018 Final Gravity : 1.014.5
IBU : 48 A B V : 7.4 %
MALTS
U K & Ireland :
Crafty Maltsters : 100 % Bere = 7.345 Kg ***
Alt : 100 % Scottish Annat = 6.885 Kg
Alternative Grists :
Warminster Malt : 100 % Plumage Archer = 6.940 Kg
Crisp Malt 50 % Chevalier = 3.470 Kg
50 % Hana = 3.740 Kg
Australia
Voyager Craft Malt : 100 % Veloria Schooner = 6.930 Kg
For a Darker version , 50 % Veloria Schooner = 3.465 Kg
50 % Veloria Vienna = 3.465 Kg
MASHING
Use a Pale Ale Liquor
Thoroughly Pre Warm the Mash Tun to 90 c - 10 Minutes BEFORE mashing in
ENSURE THE LIQUOR IS 1.5 " ABOVE THE PLATES / FILTER BED
*** BERE Malt Mash :1 St Mash Heat : 23.615 Litres @ 0 - + 120 Mins @ 66 c
2 Nd Mash Heat : 7.900 Litres @ + 120 - + 150 Mins @ 68 c
SPARGING
72 C At Clear Wort + 10 Mins = 27.800 Litres , At 1.006 ; STOP TAPS and Collect Wort in the Copper .
OTHER MASHING : 1 St Mash Heat : 66 c @ 0 - + 90 Minutes = 22.280 Litres
2 Nd Mash Heat : 69 c @ + 90 - + 120 Minutes = 7.450 Litres
SPARGING
74 c At Clear Wort to the Copper + 10 Minutes = 26.250 Litres , At 1.006 , STOP TAPS and Collect Wort in the Copper .
COLLECTION
At Collection , ADD Liquor to the Copper , Reducing the Copper gravity to 1.055.75 , THEN Condense to a gravity of 1.056 ON 30.000 Wort Litres in Copper .
NB : As the Wort is Condensing , take care to remove any scum / detritus floating on the Wort surface BEFORE adding the 1 St Hop Charge at Let Off - 120 Minutes .
COPPER
A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Mins , At Let Off - 60 Minutes , ADD the 2 Nd Hops and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Mins , ADD the Copper Finings then at Let Off ; STAND 10 Minutes , Recirculate IN COPPER for 5 - 10 Minutes ,
THEN STAND 1/2 Hour before COOLING to Pitching Heat A S A P .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.056
12 IBU Hallertau Heresbrucker @ 3.5 % a/a = 36 g
8 IBU East Kent Goldings @ 6.5 % a/a = 13 g
2 Nd Hop Charge : To 26.785 Wort Litres @ 1.062
7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 20 g
7 IBU East Kent Goldings @ 6.5 % a/a = 10.5 g
3 Rd Hop Charge : To 25.270 Wort Litres @ 1.065.5
7 IBU Hallertau Heresbrucker @ 3.5 % a/a = 19.5 g
7 IBU East Kent Goldings @ 6.5 % a/a = 10.5 g
YEAST
Pitch with 175 g Weight of a LIVE YEAST @ 11.5 c
To 23.530 Wort Litres @ 1.070 Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 11.5 1.070
2 M 11.5 1.069.5
E 12.75 1.067.5 DROP TO 2 Nd F V = 23.200 Wort Litres IN VESSEL
3 M 14 1.062
E 14.5 1.055
4 M 16.5 1.048
E 17.5 1.040
5 M 17.25 1.034
E 18 1.028
6 M 18 1.022 SKIM & COOL
N 16.5 1.020.5
E 14 1.018.5
7 M 13.5 1.018.25
E 13.5 1.018
8 M 13 1.018 RACK & FINE to Draught Container .
STAND : 1 Week at 13 c
CELLAR : 2 Months at 8 - 10 c then Stillage .
STILLAGE : 1 Week at 10 c Then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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