How Do All ,
Today`s recipe follows on from a post over on X for the recent 60 / Ale recipe from Morison`s
Commercial Brewery in Edinburgh ;
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 , It`s taken from the 1956 - 1960
J J Morison & Co Ltd Brewing Book @ JJM 6 / 1 / 2 / 1 , Part of the internationally important
Scottish Brewing Archive which is Curated and, 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 30.130 Wort Litres FROM the Mash Tun at 1.053.75
30.000 Wort Litres IN Copper @ Let Off - 120 Minutes AT 1.054
26.500 Wort Litres IN F V @ 1.068.5 , 25.250 Beer Litres Racked Down ( TOTAL )
J J Morison Ltd
The Commercial Brewery
160 Cannongate
Edinburgh
Scotland
 |
| J J Morison Strong Ale Label ; Photo of a Label in the Author`s Collection |
STRONG ALE
Tuesday 12 Th February 1957
Gyle No : 703
Original Gravity : 1.068.5 Racking Gravity : 1.017 Final Gravity : 1.014
I B U : 78 A B V : 7.25 %
MALTS
U K & Ireland
Crafty Maltsters : 36 % Scottish Annat = 2.390 Kg
ALT : Crisp Malt 36 % Chevalier = 2.410 Kg
30 % Pop`s Pale Ale = 2.000 Kg
ALT : M C I 30 % Irish Ale Malt = 2.000 Kg
MASH ADITIONS
French & Jupps : 85 g Chocolate Malt , 70 g Weyermann Acidulated Malt
Australia
Voyager Craft Malt : 36 % Veloria Schooner = 2.405 Kg
Barrett - Burston : 30 % Vic Ale Malt = 2.005 Kg
Joe White Malt : 34 % Trad Ale Malt = 2.270 Kg
MASH ADDITIONS
88 g Chocolate Malt , 72 g Weyermann Acidulated Malt
New Zealand
Gladfield Malt : 34 % Ale Malt = 2.240 Kg
Weyermann Malt : 36 % ` Barke ` Vienna Malt = 2.400 Kg
Simpson`s Malt : 30 % Best Pale Ale = 2.000 Kg
MASH ADDITIONS
88 g Chocolate Malt , 72 g Weyermann Acidulated Malt
South Africa
Crisp Malt : 36 % Chevalier = 2.410 Kg
Weyermann Malt 34 % ` Barke ` Vienna Malt = 2.405 Kg
30 % Pale Ale Malt @ 6.5 ebc = 2.005 Kg
MASH ADDITIONS
88 g Chocolate Malt , 72 g Weyermann Acidulated Malt
U S A
Texmalt : 100 % Wildfire Pale Ale = 6.685 Kg
MASH ADDITIONS
95 g Chocolate Malt , 72 g Weyermann Acidulated Malt
MASHING
Use an Edinburgh Type Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in ;
Ensure the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64 c At 0 - + 30 Minutes = 17.300 Litres
2 Nd Mash Heat : 67 c At + 30 - + 120 Minutes = 7.270 Litres
At 120 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St Runnings
OVER the Mash until Bright & Clear ; ONLY THEN allow to the Copper .
SPARGING
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes @ 76 - 74 - 71 c = 28.500 Litres
At a Gravity of 1.005.5 , Stop Taps and Collect the wort in the Copper .
COLLECTION
At Collection ;
ADD Liquor to the Copper , reducing the Gravity to 1.053.75 ON 30.130 Wort Litres COLLECTED ,
Then CONDENSE to 1.054 ON 30.000 Wort Litres IN Copper @ Let Off - 120 Minutes
Take Care to remove any Scum or other Detritus floating on the Wort Surface
BEFORE L/Off - 120 Minutes
SUGARS
1.007.5 No 2 Invert = 0.700 Kg TO 29.605 Wort Litres @ 1.054.5
COPPER
A 2 Hour Boil ON HOPS
At Let Off - 120 Minutes , ADD the 1 St Hops , then at Let Off - 90 Minutes add the 2 Nd Hops.
At Let Off - 65 Minutes AT 1.060 ON 26.890 Wort Litres IN Copper , ADD Liquor to the Copper ,
= 2.715 Litres , Reducing the Copper Gravity to 1.054.5 , THEN ADD the Invert Sugars .
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 30 Minutes + 4 Th Hops .
At Let Off , STAND 15 Minutes , THEN Recirculate IN Copper for 15 Minutes + 1/2 Hour STAND,
THEN COOL A S A P To Pitching Heat .
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.054
14 IBU French Fuggles @ 4.2 % a/a = 36 g
18 IBU Brewer`s Gold @ 6.5 % a/a = 30 g
2 Nd Hop Charge : To 28.330 Wort Litres @ 1.057
12 IBU Goldings @ 6 % a/a = 20 g
14 IBU French Fuggles @ 4.2 % a/a = 35 g
3 Rd Hop Charge : To 29.605 Wort Litres @ 1.062
10 IBU Brewer`s Gold @ 6.5 % a/a = 18 g
4 Th Hop Charge : To 28.170 Wort Litres @ 1.065
10 IBU Goldings @ 6 % a/a = 19 g
YEAST
Pitch with 190 ml of a LIVE YEAST @ 15 c
TO 26.500 Wort Litres IN F V @ 1.068.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.068.5
2 E 16.5 1.064
3 M 19 1.058
E 20.5 1.051
4 M 19.5 1.041
E 20 1.036 Clear to 2 Nd F V = 26.500 Wort Litres IN F V
5 M 16.5 1.030
E 16.5 1.024 Send to 3 Rd F V @ 1.028.5 - 1.027= 13.200 Wort Litres
** 13.000 Beer Litres TO Bottling Conditioning Vessel
6 M 16.5 1.021.75 SKIM AND COOL TO 13 c
8 M 13.5 1.020.5 MATURE @ 12 - 13 c UNTIL AT 1.017 .
RACKING : Draught @ 1.017 13 - 15 c then STAND 2 Days @ 16 - 19 c = 12.900 Beer Litres
BOTTLING C V : Mature @ 13 c 1 Week then cool to 10 c UNTIL @ 1.018 .
THEN send to a Bottling Vessel and STILLAGE @ 12 c UNTIL 1.017 ,
VENT C . V FULLY ; ALLOW TO 14 - 15 c
BOTTLING : After VENTING C V FULLY and allowing a rise in Heat ,
BOTTLE CLEAR & BRIGHT @ 1.016.75 @ 15 c ; STAND 1 Week @ 13 c
BOTTLING CELLAR : At least 1 Month at 12 c , then at 8 - 6 c FOR 3 - 4 Months ;
After X Months @ 6 - 8 c , STAND 2 Weeks 12 c BEFORE Q . C
DRAUGHT CELLAR : 3 Months at 10 c then ADD FININGS and Roll Well .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 12 Hours BEFORE Q . C
( * ) : 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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