How Do All ,
Here`s the first of the ` Lost Edinburgh / Leith brewery recipies ; a nice and simple brew ,
A ` Small Beer ` as brewed by Robert Whitson & Co ; the Worts of which were drawn from the lower Mash runnings of the 120 / Ale brewed on the same day .
The grist and mash are relatively simple ; As to the Hops , originally I believe that the Spent / Used Hops from the 120 /- Ale would have been used as the primary bittering agent , with the possibility of New hops being used towards the end of the boil for flavour and aroma. Accordingly , I`ve formulated the Hop Grist and I B U distributuion to reflect what I believe would have been an even bitterness provided by the seperate charges of Hops @ x Gravity at X Point during the boil .
I hope that you all enjoy the recipe ; If you know of any records from Scottish breweries in private collections and are able to assist my research , I`m keen to trace and examine records from other Scottish breweries , particularly those outside Edinburgh . If you`re able to help by arranging access or sending photos ; Please get in touch through the blog or e mail me @ beerhistorybloke@gmail.com ,
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Robert Whitson & Co of Leith , Scotland nd their successors in title
THIS RECIPE FOR 30.280 Wort Litres to the Copper @ 1.026.75 , 80 % Mash Efficiency Assumed
Robert Whitson & Co
The Brewery
Yard Heads
Leith
Scotland
Small Beer
Saturday 20 Th March 1852
Original Gravity : 1.040 Racking Gravity : 1.011 Final Gravity : 1.008
I B U : 38 A B V : 4.0 %
MALTS
U K
Crafty Maltsters : 60 % Scottish Annat = 1.990 Kg
20 % Pop`s Pale Ale = 0.685 Kg
Warminster Malt : 20 % Vienna Malt = 0.680 Kg
Australia & New Zealaland
Voyager Craft Malt : 60 % Veloria Schooner = 2.005 Kg
20 % Veloria Vienna = 0.680 Kg
Barrett - Burston : 20 % Vic Ale Malt = 0.675 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh / Lightly Burtonised Liquor
Mash : 66 c At 0 - + 120 Minutes = 8.600 Litres
At 120 Minutes ( Taps ) , Slowly open the mash tun valve and return any Turbid 1 St runnings OVER the Mash until Consistently Clear & Bright ; Only then send to the Copper and begin collection of Wort.
SPARGE : At Clear Wort to the Copper + 10 Minutes @ 86 c = 14.220 Litres and at a gravity of 1.003,
Stop Taps and COLLECT Wort in the Copper
COLLECTION : ADD Liquor to the Copper , Reducing the Wort Gravity to 1.026.75 ON 30.280 Wort Litres in the Copper , THEN CONDENSE to 30.000 Wort Litres IN COPPER @ 1.027 ( Let Off - 120 ).
COPPER
A 90 Minute boil ON HOPS , 1 St Charge @ Let Off - 90 Mins , then at Let Off - 65 Mins + 2 Nd Hops.
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Minutes , + Copper Finings .
At Let Off , STAND the Copper 10 Minutes 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 30.000 Wort Litres @ 1.027
8 IBU Goldings @ 6 % A/A % = 11.25 g
8 IBU Saazer @ 3.5 % A/A % = 19 g
2 Nd Hop Charge : To 26.665 Wort Litres @ 1.030
8 IBU Goldings @ 6 % A/A % = 10 g
8 IBU Saazer @ 3.5 % A/A % = 17.5 g
3 Rd Hop Charge : To 21.335 Wort Litres @ 1.036
3 IBU Goldings @ 6 % A/A % = 3 g
3 IBU Saazer @ 3.5 % A/A % = 6 g
YEAST
Pitch with 50 g Weight of a LIVE YEAST @ 13.5 c
To 18.965 Wort Litres @ 1.040
ATTENUATION
DAY Hour Heat Greavity REMARKS
1 P 13.5 1.040
2 E 14 1.032
3 M 15.5 1.029
E 16.5 1.026
4 M 18 1.023
E 19.5 1.020
5 M 18 1.017 CLE4AR TO 2 Nd Vessel = 18.600 Wort Litres in Vessel
E 16 1.013.5
6 E 13.5 1.011.25
E 11 13 1.011
7 M 11 13 1.011 Rack & FINE to Draught Container = 18.300 Beer Litres .
STAND : 1 Week @ 13 c
CELLAR : 2 Weeks at 10 - 12 c then Roll & Stillage .
STILLAGE : 1 Week at 12 - 10 c THEN FULLY VENT and allow 8 - 12 Hours BEFORE Q.C .
Cheers All ,
Edd
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