Sunday, 2 July 2023

GEDDES, SUTHERLAND & CO : 60 /- ALE 1836

 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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