How Do All ,
I recently ran a poll on X , Asking folks to choose the next recipe from a range of Maclay`s Pale Ales
contained in my recent analysis of the 1909 - 1911 Brewing Book , Part of the Maclay`s collection , part of the internationally important Scottish Brewing Archive ; cared for by the ever helpfull and friendly team at The University of Glasgow Special Collections & Archives on Thurso St .
The 1909 - 1911 Brewing Book lists many ingredients used in the brewings; and in this brewing ,
used various malts such as 3 1/2 Quarters of Smyrna , 7 1/2 Q " Calif Own " and 3 1/2 Quarters each of Maclay`s own " Home No 1 & Home No 4 " , In addition to the Grits cook ;
The total cereals Quarter weight used was 21.5 ( Grits @ 4 Quarters ) , With the Sugar weight 2.5 Quarters = 560 Lbs Gross Wt bringing the total to 24 Quarters .
This yielded 142.5 Wort Barrels to BOTH Coppers with a combined gravity of 1.040 ,
with a boil of 2 Hours On Hops @ 192 Lbs used ; with a / a % corrections for the period .
This Yields an IBU of 36 ; Sadly the 1909 - 11 book doesn`t record the weight of varieties of
Racking Hops, So I`ve used the Racking Hop ratiae from the earlier brewing book*
which helpfully has a table with the entire Maclay`s range of beers and Hops Down ratiae .
* The Brewing Book of John Millar : August - November 1907
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Maclay & Co Ltd and their successors in title
This recipe for 30.000 Wort Litres to Copper @ 1.040 , 80 % Mash Efficiency Assumed
Approx : 22.800 Beer Litres Racked Down to Vessel @ 1.010.75
Maclay & Co Ltd
The Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
 |
| Label Photo courtesy of Peter Dickinson |
60 / - Export Pale Ale
Saturday 25 Th November 1911
Brew No : 43
Original Gravity : 1.055 Racking Gravity : 1.010.75 Final Gravity : 1.008
I B U : 36 A B V : 6.2 %
MALTS & ADJUNCTS
U K & Ireland
Crafty Maltsters : 13.5 % Scottish Annat = 0.615 Kg
15.5 % Pop`s Pale Ale = 0.710 Kg
Crisp Malt : 35.5 % Chevalier = 1.535 Kg
16 % Scottish Ale = 0.735 Kg
Australia :
Voyager Craft Malt : 33.5 % Veloria Schooner = 1.655 Kg
13.5 % Vienna Schooner = 0.670 Kg
Barrett - Burston : 16 % Vic Ale Malt = 0.735 Kg
15.5 % Border Pale Ale @ 4.5 ebc = 0.735 Kg
ALL GRISTS : 21.5 % FLAKED MAIZE = 0.965 Kg
+++ 5 % Oat Hulls = 0.230 Kg
MASHING & SPARGING
Use a Pale Ale Liquor
Thoroughly Pre Warm the mash tun to 95 c - 10 Mins BEFORE Goods In , 1.5 " ABOVE the Plates .
1 St Mash Heat : 64 c At 0 - + 20 Mins = 16.585 Litres
2 Nd Mash Heat : 67 c At + 20 - + 120 Mins = 11.280 Litres
At 120 Minutes , slowly open the Mash Tun valve and return any turbid / cloudy 1 St runnings OVER the mash UNTIL the Wort runs Consistently Clear & Bright for 5 Minutes, Only thenallow to the Copper and begin Wort Collection .
SPARGE : At Clear Wort to the Copper + 10 Minutes , sparge @ 82 - 77 - 71 - 66 c = 9.120 Litres ;
At a gravity of 1.004 , Stop Taps and COLLECT Wort in the Copper .
COLLECTION
At Collection , Add Liquor to the Copper , Reducing the gravity to 1.039.75 , then CONDENSE to a gravity of 1.040 ON 30.000 Wort Litres IN COPPER @ Let Off - 120 Minutes .
N B : Take care to remove any Scum / Detritus floating on the Wort Surface BEFORE L/Off - 120 M .
SUGARS
8.64 % / 1.004.75 No 2 Invert = 0.410 Kg
To 27.340 Wort Litres in Copper @ Let Off - 60 Minutes
COPPER
A 2 Hour boil ON HOPS ; 1 St Hop Charge @ Let Off - 120 Minutes , then @ Let Off - 90 Mins ,
ADD the 2 Nd Hop Charge . At Let Off - 60 Minutes ON 25.655 Wort Litres in Copper @ 1.046.25,
ADD 1.780 Litres of LIQUOR to the Copper , reducing the Copper Gravity to 1.043.25 ,
THEN ADD the Sugars portion and at Let Off - 30 Minutes , ADD the 3 Rd Hop Charge .
At Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND the Copper 10 Mins ;
THEN Recirculate IN COPPER for 10 Minutes BEFORE STANDING 1/2 Hour .
After the 1/2 Hr Stand , COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.040
10 IBU Cluater @ 6.5 % a/a = 14.25 g , 2 IBU Saazer @ 3.5 % a/a = 5.25 g
2 Nd Hop Charge : To 27.750 Wort Litres @ 1.043
5 IBU French Fuggles @ 4.2 % a/a = 10.5 g , 10 IBU Goldings @ 6 % a/a = 15 g
3 Rd Hop Charge : To 25.605 Wort Litres @ 1.051
9 IBU Hallertau Heresbrucker @ 3.5 % a/a = 23 g
Racking Hops : To 22.800 Beer Litres @ 1.010.75 :
8 g Goldings , 6 g Hallertau Heresbrucker 6 g
YEAST
Pitch with 106 g Weight of a Live Yeast @ 15 c
To 23.595 Wort Litres @ 1.055
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.055
2 M 17 1.050
E 9 18.25 1.040
3 M 18 1.034.5
E 10 19.25 1.027
4 M 19.25 1.023 COOL
E 9 16.5 1.019
5 M 18 1.016 CLEAR TO 2 Nd F V
E 13.5 1.013.5
6 E 13.5 1.010.75
7 E 13 1.010.75 RACK ON HOPS .
STAND : 1 Week at 13 c
CELLAR : 8 Weeks at 10 c then vent Excess C O 2 and ADD FININGS & Roll Well .
STILLAGE : 1 Week at 12 c THEN FULLY VENT and allow 12 - 16 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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