How Do All ,
Following my recent trip to look at more historic brewing records in the Scottish Brewing Archive ;
Here`s a delightfull Low ABV 60 / - from a less well known Eedinburgh brewery ,
that of J J Morison on the Cannongate .
The brewery was founded in 1868 , being operated by Morison & Thomson until 1877 when ,
J & J Morison took over the running of the brewery .
The company was rregistered in 1947 , after the death of the sole proprietor J Morison Inches ;
With independent brewing at The Commercial Brewery ceasing in 1960 with the purchase of the
Company by Scottish & Newcastle Breweries Ltd who went on to use the Morison brewery for
Experimental brewing .
** Information from the JISC Archives Hub page on J J Morison Ltd ;
The Brewery History Society Website & Richmond & Turton ;The Brewing Industry ,
A Guide To Historical Records , Pub M U P 1990
I hope that you all enjoy the recipe ; If any readers know of other historic records from Scottish
breweries whose records aren`t in a publicly available archive , I`d love to see any photos that folks
might be able to send me * ( See below ) . Anyroad , enough bletherin ; Here`s today`s recipe ,
Taken from the 1956 - 1960 Brewing Book @ JJM 6 / 1 / 2 / 1 ,
Part of the internationally important Scottish Brewing Archive which is cared for by the friendly team at The University of Glasgow Special Collections & Archives on Thurso St , Glasgow .
This recipe C Edd Mather 2023
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
J J Morison ( Brewers ) Ltd and their successors in title
This recipe for 20.280 Wort Litres FROM the Mash Tun at 1.033
20.000 Wort Litres IN Copper @ Let Off - 120 Minutes AT 1.038
23.300 Wort Litres IN F V @ 1.031.5 , 22.900 Beer Litres Racked Down
J J Morison Ltd
The Commercial Brewery
160 Cannongate
Edinburgh
Scotland
 |
| Photo of the Brewery ; From the Brewery History Society Webpage on the company |
60 / - ALE
Monday 1 St October 1956
No of Brew : 630
Original Gravity : 1.031.5 Racking Gravity : 1.010.75 Final Gravity : 1.008
I B U : 32 A B V : 3.0 %
MALTS & ADJUNCTS
Crafty Maltsters : 40 % Pop`s Pale Ale = 1.090 Kg
17 % Scottish Annat = 0.460 Kg
Crisp Malt : 30 % Scottish Ale Malt = 0.815 Kg
13 % FLAKED MAIZE = 0.350 Kg
French & Jupps : 5 g Chocolate Malt
Weyermann Malt : 0.5 g Acidulated Malt
SUGARS
No 3 Invert @ 1.004.75 = 0.300 Kg
MASHING
Use and Edinburgh type Liquor
Thoroughly Pre Warm the Mash Tun @ 95 c - 10 Before Mashing In
ENSURE the Liquor is 1.5 " - 1.75 " ABOVE the Plates / Filter Bed
MASH : 2 Hours AT 68 c = 6.570 Litres
At Taps , Clear Wort by return OVER the Mash until CONSISTENTLY clear & bright ,
Only then send to the Copper and Begin Wort Collection
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 5 Minutes @ 76 - 74 - 71 c = 18.675 Litres
At a Gravity 0f 1.003.5 ; STOP TAPS and Collect Wort in the Copper .
AT Collection of Wort , ADD Liquor to the Copper , Reducing the Gravity to 1.033.0 ,
ON 20.180 Wort Litres IN COPPER @ 1.033.0 , THEN ADD the No 3 Invert Sugar
AND CONDENSE TO 1.038.0 ON 20.000 Wort Litres IN COPPER
AT LET OFF - 120 Minutes.
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes , then at Let Off - 90 Minutes , ADD the 2 Nd Hops.
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge and then @ Let Off - 12 Mins + C/Finings.
Option A @ Let Off + 15 Minutes during Recirculation , ON 14.170 Wort Litres @ 1.052.25 ;
ADD 9.525 Litres of Liquor BOIILED 1/2 Hour ( as with option A ) , Reducing to 1.031.25 ;
ON 23.695 Wort Litres IN COPPER
Equating to : 1.031.5 In F V ON 23.200 Wort Litres ( 23.500 W/Litres OUT @ 1.031.5 )
Option B at Let Off - 10 Minutes ON 14.530 Wort Litres IN Copper @ 1.051 ;
ADD 9.970 Litres OF LIQUOR BOILED 1/2 Hour To the Copper , Reducing to 1.030.25
ON 24.500 Wort Litres IN COPPER @ 1.030.25
Equating To 23.485 Wort Litres OUT @ 1.031.5 ,. 23.200 Wort Litres IN F V
ON BOTH Options : At Let Off , STAND 1/4 Hour , Then RECIRCULATE in Copper 15 Mins;
THEN STAND 1/2 Hour Before COOLING A S A P to Pitching Heat
HOPS
1 St Charge : To 20.000 Wort Litres @ 1.038
6 IBU French Fuggles @ 4.2 % a/a = 10 g , 6 IBU Brewer`s Gold @ 6.5 % a/a = 7 g
2 Nd Hop Charge : To 18.420 Wort Litres @ 1.041
4 IBU Goldings @ 6 % a/a = 5 g , 4 IBU French Fuggles @ 4.2 % a/a = 7 g
3 Rd Hop Charge : To 15.690 Wort Litres @ 1.047.5
8 IBU French Fuggles @ 4.2 % a/a = 11 g , 4 IBU East Kent Gioldings @ 6.5 % a/a = 4 g
RACKING HOPS
TO 22.900 Beer Litres Racked Down
4 g Goldings , 2 g French Fuggles
YEAST
Pitch with 62 g OF A LIVE YEAST @ 15.5 c
Reccomended Strain Type : EDINBURGH
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15.5 1.031.5
2 M 16 1.030.5
E 17.5 1.027
3 M 18.5 1.023
E 19 1.017
4 M 20 1.015 COOL
E 16.5 1.013.5
5 M 16.5 1.011.75
6 M 15.5 1.011.25
7 M 15 1.010.75 RACK & FINE ON HOPS .
STAND : 1 Week at 13 c then STILLAGE @ 10 c 1 Week
Quality Controll + 8 Hours AFTER FULLY VENTING .
( * ) : In terms of Scottish brewing records ;
Though my major interest field is Pre Great War brewing & beer history , I`d be happy to see any brewing records from Scotland up to the mid 1960`s .
If readers are , able to send photos and you`d rather I didn`t publish recipies from records photos sent , I`m happy to merely publish a general analysis table ; Folks who may be able to assist with my
Scottish beer history research can get in touch with me at : beerhistorybloke@gmail.com.
Cheers All and Happy Brewing ,
Edd
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