How Do All ,
I`ve been distracted by other , Non Wm Younger & Co Edingurgh beery research over the past year ;
Discovering brewing records for Robert Whitson of Leith at the rear of the West Brewery,
Elgin Brewing Book ( Cat Ref : E W B ) from the Scottish Brewing Archive in Glasgow and ,
Finding an Edinburgh brewing record at The National Brewing Library ; held by the helpfull
Team at Oxford Brookes University in Headington , this latter discovery being in the shape and nature
Of a small , Pocket sized notebook entered up in pencil with no formal divisions as in the
William Younger brewing books .
After cogitating for a while on the choice of recipe for Hogmanay / New Year`s Eve , I thought
What better choice than to continue the run of X X X recipies on the blog with an entry from,
The Abbey Brewery of William Younger & Co in Edinburgh ,So here`s a beauty for you all to go at,
This time from the from the June 1879 - June 1882 Brewing Book : Cat No WY 6 / 1 / 2 / 28 .
Part of the internationally important Scottish Brewing Archive ; Held safe and cared for by the ever helpfull team at Glasgow University Special Collections & Archives .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Wm Younger & Co Ltd and their successors in title
This Recipe for 30.150 Wort Litres to Copper @ 1.049.75 , 80 % Mash Efficiency
30.000 Wort Litres IN Copper @ Let Off - 120 AT 1.050
22.800 Beer Litres Racked Down IN C . V
Approx 22.400 Beer Litres TO BOTTLES
William Younger & Co
Abbey Brewery
Cannongate
Edinburgh
Scotland
X X X ALE
Friday 26 Th December 1879
Gyle No : 253 & 254
Original Gravity : 1.062 C . V Gravity : 1.018 Final Gravity : 1.009
I B U : 30 A B V : 7.0 %
MALTS
U K & Ireland
Crisp Malt : 12 % Chevalier = 0.745 Kg
32 % Hana Vienna = 1.985 Kg
Warminster Malt : 24 % Plumage Archer = 1.485 Kg
Crafty Maltsters : 32 % Scottish Annat = 1.970 Kg
Australia
Crisp Malt : 12 % Chevalier = 0.745 Kg
Voyager Craft Malt : 32 % Veloria Vienna = 1.980 Kg
32 % Veloria Schooner = 1.980 Kg
Barrett - Burston : 24 % Border Pale @ 4.5 ebc = 1.485 Kg
Canada
Crisp Malt : 12 % Chevalier = 0.745 Kg
Red Shed Malt : 64 % Rocky Mountain Malt = 3.965 Kg
Malting Comapny of Canada : 24 % Bow Valley Select Malt = 1.480 Kg
New Zealand & South Africa
Crisp Malt : 12 % Chevalier = 0.745 Kg
Weyermann Malt : 64 % ` Barke ` Vienna = 3.965 Kg
Simpson`s / Thos Fawcett / Crisp 24 % Maris Otter = 1.480 Kg
U S A
Crisp Malt : 12 % Chevalier = 0.745 Kg
Weyermann Malt 32 % `Barke` Vienna = 1.980 Kg
Valley Malt 32 % Pale Ale Malt = 1.980 Kg
Tex Malt 24 % Wilkdfire Pale Ale = 1.480 Kg
MASHING
Use an Edinburgh / Lightly Burtonised LIQUOR
Thoroughly Pre Warm the Mash Tun ;
ENSURING the Liquor is 1.5 ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c At 0 + 120 Minutes = 17.700 Litres
2 Nd Mash Heat : 68 c At + 120 - + 160 Minutes = 13.200 Litres
At Taps ( 160 Minutes ) , Slowly open the mash tun valve and return any Cloudy / Turbid
FIRST Runnings OVER the Mash UNTIL CLEAR & BRIGHT
ONLY THEN Send to the Copper and begin Collection of Wort
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 Minutes @ 76 c = 18.550 Litres
At a Gravity of 1.005 , Stop Taps / Close OFF Mash Tun Valve and COLLECT WORT in Copper ;
ADD LIQUOR to the Copper , Reducing the Copper Gravity to 1.049.75 ON 30.150 Wort Litres
THEN CONDENSE TO 30.000 Wort Litres IN COPPER AT LET OFF - 120 Minutes
TAKE Care to remove any Scum / Detritus floating on the Wort Surface BEFORE L/Off - 120 Mins.
COPPER
A 2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
Let Off - 60 Mins , ADD the 2 Nd Hop Charge .
AT Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
AT Let Off - 12 Minutes , ADD the Copper Finings then at Let Off , STAND 1/4 Hour
AT Let Off + 15 Mins , RECIRCULATE IN COPPER 10 - 15 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 @ 1.050
5 IBU East Kent Goldings / Cluster @ 6.5 % a/a = 10 g
15 IBU Goldings @ 6 % a/a = 26 g
2 Nd Hop Charge : To 26.400 Wort Litres @ 1.056
2 IBU East Kent Goldings @ 6.5 % a/a = 4 g
3 IBU Hallertau Heresbrucker @ 3.5 % a/a = 10 g
3 Rd Hop Charge : To 24.985 Wort Litres @ 1.059
5 IBU Hallertau Heresbrucker @ 3.5 % a/a = 14 g
RACKING HOPS
TO 23.300 - 23.200 Beer Litres Racked Down IN C . V
10 g Hallertau Heresbrucker @ 3.5 % a/a
4 g East Kent Goldings @ 6.5 % a/a
YEAST
Pitch With 130g Weight of a LIVE YEAST @ 14 c
Reccomendation : Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.062
2 M 14.25 1.057
E 14.75 1.054 DROP to 2 Nd F V = 23.400 Wort Litres IN Vessel
3 M 17.75 1.044
E 18.75 1.036
4 M 21 1.027
E 17.5 1.021
5 M 15 1.019.75
E 13.5 1.019
6 E 13.5 1.019 SEND TO Conditioning Vessel ( C . V ) ON HOPS
STAND : 2 Weeks @ 12 - 13 c THEN COOL TO 6 - 8 c
CELLAR : At 8 c FOR 4 - 6 Months then ROLL WELL and STAND 1 Month at 10 c
STILLAGE : 1 Month at 10 c then allow to 12 c and FULLY VENT @ 1.012.25 - 1.012
ALLOW THE C . V to 15 c FROM 1.012 and ;
BOTTLE CLEAR & BRIGHT @ 15 - 16 c 1.011.75 - 1.011.5
STAND : 1 Week @ 13 - 16 c then CELLAR : 2 - 3 Months @ 10 c
Q . C : After standing 1 Month @ 12 c / 2 - 3 @ 10 c , QC !!
NB : Allow to settle for 1 Week @ 10 - 12 c after transport of bottles before further Q.C
Cheers All and Happy Brewing in 2024 !
Edd
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