How Do All ,
It`s been a while since I posted about the beers of Mark Binnie & Co ;
Today`s recipe is from an entry in the brewing notebook of William Binnie 1894 - 1945;
From the Scottish Brewing Archive`s Mark Binnie & Co collection , cared for by the ever helpfull
and friendly team at The University of Glasgow , Special Collections & Archives on Thurso St ;
Catalogue No : BH 6 / 1 / 1 / 2 .
This recipe is based on a cost price entry for the 54 /- IPA in the notebook , dated " 1912 " ,
with little other information than the gross weights of materials used and their cost ;
So I`ve based this recipe on the information contained in the brewing notebook of John Binnie 1904-5
@ BH 6 / 1 / 1 / 1 in the entries for the Binnie brewery at Haddington .
I hope you all enjoy this simple to brew historic Scottish I P A , with the recipe for 30.000 Wort Litres
At 1.033 to the Copper ; Yielding 23.800 Beer Litres Racked to a Draught Container .
This recipe C Edd Mather 2023
This recipe for 30.000 Wort Litres to the Copper @ 1.033 From the Mash ,
80 % Efficiency Assumed
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Mark Binnie & Co Ltd and their successors in title
Mark Binnie & Co
Nungate Brewery
Haddington
Haddingtonshire
Scotland
 |
| Cask Label Photo from the Scottish Brewing Heritage Website |
54 / - I P A
1912
Original Gravity : 1.045 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 44 A B V : 5.5 %
MALTS & ADJUNCTS
Warminster Malt : 41.1 % Plumage Archer = 1.690 Kg
Crafty Maltsters : 41.1 % Pop`s Pale Ale = 1.675 Kg
Flaked Maize 17.8 % = 0.715 Kg
++++ Oat Hulls @ + 5 % = 0.205 Kg
MASHING
Use a Medium Level of Burtonisation / Pale Ale Liquor
Pre warm the mash tun to 90 c - 10 Mins BEFORE mashing in ;
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
MASH : 2 Hours AT 66 c = 12.220 Litres
At 120 Minutes , slowly open the mash tun valve and return any turbid / cloudy runninge
OVER the mash until consistently Clear & Bright , Only then send to the Copper
SPARGING & COLLECTION
At Clear Wort to the Copper + 10 Minutes , sparge @ 78 - 75 - 71 c = 19.200 Litres ;
At a gravity of 1.003.5 - 1.003.25 , Stop Taps and Collect Wort in the Copper ;
ADDING Liquor to the Copper, reducing the gravity to 1.032.75 , then CONDENSE to 1.033.
ON 30.000 Wort Litres In Copper @ Let Off - 90 Minutes
SUGARS
1.005 No 1 Invert = 0.460 Kg to 29.090 Wort Litres @ 1.033.75
PRIMINGS : To 24.140 Wort Litres In Settler / Collection Vessel @ 1.009
0.210 Kg No 2 Invert
COPPER
A 90 Minute Boil ON HOPS
1 St Hop Charge @ Leyt Off - 90 Minutes @ 1.033 ,
Then at Let Off - 65 Minutes @ 1.036 ON 27.270 Wort Litres In the Copper ,
ADD 1.820 Litres of LIQUOR, reducing the Copper gravity to 1.033.75 ,
Then ADD the Copper Sugar Charge ; At Let Off - 60 Minutes , ADD the 2 Nd Hops .
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ;
STAND 10 minutes then recirculate In Copper 10 Minutes;
Then STAND 30 Minutes before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.033
18 IBU Fuggles @ 5.5 % a/a = 29 g
2 Nd Hop Charge : To 28.900 Wort Litres @ 1.039
13 IBU French Fuggles @ 4.2 % a/a = 28 g
3 Rd Hop Charge : To 26.675 Wort Litres @ 1.042
13 IBU Hallertau Heresbrucker @ 3.5 % a/a = 31 g
YEAST
Pitch with 68 g Weight of a LIVE YEAST @ 15.5 c
To 24.770 Wort Litres @ 1.045
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.045
2 M 16.5 1.042 Drope to 2 Nd F V = 24.500 Wort Litres IN F V
E 18 1.035
3 M 19.5 1.030
E 20.5 1.024.5
4 M 19.5 1.020
E 19 1.016 COOL
5 M 16.5 1.011 Drop to 3 Rd F V / Settler + Primings = 24.150 Wort Litres
E 15.5 1.013.25
6 M 11 16 1.011.5 COOL TO 13 c
E 13.5 1.009.5
7 E 13 1.009 RACK & Fine to Draught Container = 23.800 Beer Litres .
STAND : 1 Week at 12 - 14 c ; Release Excess C O 2 then reseal and Cellar .
CELLAR : 10 c FOR 3 Weeks then roll and stillage .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow to clear & condition for 8 Hours ,
Then sit back and enjoy the quality control .
Cheers All and Happy Brewing ,
Edd
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