How Do All ,
Here`s a recipie I`ve written from the information contained in the Brewing Notebook of
Robert Ridland Tait ; 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 .
Catalogue No : SNM 6 / 1 / 4
As with my analysis earlier this week of some selected brews of Mc Ewan`s as brewed at the Old
Fountain Brewery ; The Attenuation , Pitching Rate and Racking Gravities are absent , so the gravities
below are my own interpretation based on period practice etc .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Scottish Brewers Ltd and their successors in title
William Mc Ewan & Co Ltd
Fountain Brewery
190 Fountainbridge
Edinburgh
Scotland
80 /-
 |
| Late C 19 Th Fountain Brewery Yard Photo From The Brewery History Society Webpage on McEwan`s |
6 Th December 1948
Brew No : 818
Original Gravity : 1.043 Racking Gravity : 1.013 Final Gravity : 1.010
I B U : 24 A B V : 4.6 %
MALTS & ADJUNCTS
Warminster Malt : 34.5 % Plumage Archer = 1.515 Kg
10 % Vienna = 0.445 Kg
Crisp Malt 15.75 % Scottish Ale = 0.690 Kg
Crafty Maltsters 25.75 % Pop`s Pale Ale = 1.135 Kg
FLAKED BARLEY 14 % = 0.600 Kg
MASHING , SPARGING & COLLECTION
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly Pre Warm the Mash Tun with Liquor @ 95 c - 5 - 10 Minutes Before Mashing In
Ensure the Liquor is 1.5 " ABOVE the Plates - 10 Minutes BEFORE Goods In
1 St Mash Heat : 64 c At 0 - + 120 Minutes = 11.800 Litres
2 Nd Mash Heat : 67 c At + 30 - + 120 Minutes = 3.600 Litres
At 120 Minutes , Set Taps and clear wort by return OVER the mash until consistently clear & bright ;
ONLY Then send to the Copper
At Clear wort to the Copper + 5 - 10 Minutes , Sparge at 76 - 73 - 68 c = 21.950 Litres and at a
Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper ; ADD Liquor to the Copper ,
REDUCING the Copper Gravity to 1.037.75 on 28.200 Wort Litres in Copper ,
Then CONDENSE to 1.038 on 28.000 Wort Litres in Copper @ Let Off - 90 Minutes
SUGARS
1.001.75 No 3 Invert = 0.170 Kg
PRIMINGS : 1.001.75 No 3 Invert = 0.140 Kg
To 25.200 Wort Litres IN F V
COPPER
A 90 Minute Boil ON HOPS
1 St Hop Charge @ Let Off - 90 Minutes , then at Let Off - 65 Minutes ON 25.790 Wort Litres ,
ADD 4.860 Litres of LIQUOR , Reducing the Copper Gravity to 1.034.5 then ADD the No 3 Invert.
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge then at Let Off - 12 Minutes add the Copper
Finings and at Let Off ; STAND 10 Minutes then Recirculate IN COPPER for 10 - 15 Minutes ;
THEN STAND 30 Minutes THEN COOL A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 28.000 Wort Litres @ 1.038
6 IBU Bramling Cross @ 6.5 % a/a = 8 g
2 Nd Hop Charge : To 30.015 Wort Litres @ 1.037
5 IBU Fuggles @ 5.5 % a/a = 8 g , 4 IBU Goldings @ 6 % a/a = 7 g
3 Rd Hop Charge : To 27.580 Wort Litres @ 1.040
4 IBU Fuggles @ 5.5 % a/a = 6 g , 5 IBU Goldings @ 6 % a/a = 7 g
YEAST
Pitch with 70 g Weight of a LIVE Yeast @ 15.5 c
To 25.510 Wort Litres @ 1.043
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 16 1.043
2 M 16.5 1.041.5
E 17 1.040
3 M 18.5 1.035
E 19.5 1.029
4 M 19.5 1.024
E 19.5 1.018 CLEAR to 2 Nd FV = 25.200 Wort Litres IN VESSEL
5 M 16.5 1.014
E 16 1.012
E 11 14.5 1.011.5 ADD PRIMINGS
6 E 13.5 1.013
7 M 13.5 1.013 RACK & Fine to Draught Vessel
STAND : 1 Week at 13 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 Week @ 12 c then FULLY VENT and allow 8 - 12 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment