How Do All ,
Today`s beery delight is another recipe from the Edinburgh brewery of J J Morison Ltd ;
It`s taken from the sole surviving brewing book from this brewery in a Public Archive ;
In this instance , from The Scottish Brewing Archive that`s deposited with the ever friendly and ,
Helpful team at The University of Glasgow Special Collections & Archives ;
Catalogue Ref No : J J Morison & Co Ltd : Brewing Book 1956 - 1960 @ JJM 6 / 1 / 2 / 1
I hops that you all enjoy this Parti Gyle recipe , and if any readers of the blog are able to assist
With my Scottish Beer & Brewing History research by sending photos of old brewing records that
may be in private collections , Please send me an e mail , I`d love to hear from you ( *** )
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
J J Morison ( Brewers ) Ltd and their successors in title
This recipe for 30.220 Wort Litres FROM the Mash Tun at 1.034.25
30.000 Wort Litres IN Copper @ Let Off - 120 Minutes AT 1.034.5
EXPORT @ 13.500 Wort Litres IN F V @ 1.040.6
54 / - @ 17.500 Wort Litres IN F V @ 1.030.5
J J Morison Ltd
The Commercial Brewery
160 Cannongate
Edinburgh
Scotland
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| J & J Morison Label : From the Author`s Collection |
EXPORT & 54 - /
Thursday 6 Th December 1956
Export @ Brew No : 672
54 - / @ Brew No : 673
EXPORT: Original Gravity : 1.040.6 Racking Gravity : 1.012 Final Gravity : 1.009
54 / - : Original Gravity : 1.030.5 Racking Gravity : 1.009 Final Gravity : 1.006
EXPORT : I B U @ 24 A B V : 4.5 %
54 /- :I B U @ 22 A B V : 3.5 %
MALTS
Crafty Maltsters : 90.75 % Scottish Annat = 3.315 Kg
9.25 % FLAKED MAIZE = 0.335 Kg
MASHING & SPARGING
USE an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the Mash Tun to 90 c - 10 Minutes BEFORE Mashing In ;
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 66 c = 9.620 Litres @ 0 - + 90 Minutes
2 Nd Mash Heat : 67 c = 7.160 Litres @ + 90 - + 130 Minutes
At Taps , Slowly open the Mash Tun valve and return any Cloudy / Turbid 1 St runnings ,
OVER the Mash UNTIL Consistently Clear & Bright , Only then allow to the Copper .
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 76 - 74 - 71 c = 15.550 Litres
EXPORT Wort Collection
At a Gravity of 1.003 , STOP TAPS and Collect Wort in the Copper ,
ADD LIQUOR to the Copper , REDUCING TO 1.027.75 ON 30.220 Wort Litres
Then ADD the 1 St Sugar Charge and Condense to 1.034.5 ON 30.000 Wort Litres
54 /- Wort Collection
At a Gravity of 1003 , STOP TAPS and Collect Wort in the Copper,
ADD Liquor to the Copper , REDUCING TO 1.029.25 ON 30.220 Wort Litres
ADD the 1 St Sugars Charge and CONDENSE TO 1.034.5 ON 30.000 Wort Litres
COPPER SUGARS
EXPORT
1 St Sugar Charge : To 30.220 Wort Litres @ 1.027.75
1.006.5 No 1 Invert = 0.615 Kg
2 Nd Sugar Charge : To 14.895 Wort Litres @ 1.033.75
1.002 No 2 Invert = 0.095 Kg
3 Rd Sugar Charge : To 13.960 Wort Litres @ 1.037.85
1.002 Malt Extract = 0.090 Kg
54 /-
1 St Sugar Charge : To 30.220 Wort Litres @ 1.029.2 5
1.005 No 1 Invert = 0.475 Kg
2 Nd Sugar Charge : To 22.335 Wort Litres @ 1.033.75
1.001.5 No 2 Invert = 0.105 Kg
3 Rd Sugar Charge : To 17.935 Wort Litres @ 1.028.75
1.001.5 Malt Extract = 0.090 Kg
PRIMING SUGARS
EXPORT : 1.002.75 Total : 1.001.25 No 1 Invert = 0.060 Kg
1.001 Malt Extract = 0.045 Kg
1.000.5 Candy Cane ( Invert ) = 0.020 Kg
54 / - : 1.002.75 Total : 1.001.25 No 1 Invert = 0.080 Kg
1.001 Malt Extract = 0.060 Kg
1.000.5 Candy Cane ( Invert ) = 0.030 Kg
COPPER
A 1 1/2 Hour Boil ON HOPS
Add the 1 St Hop Charge at Let Off - 90 Minutes
At Let Off - 65 Minutes ON 27.390 Wort Litres IN COPPER @ 1.037.5
ADD 3.045 LITRES OF LIQUOR , Reducing the Copper Gravity to 1.033.75
THEN DIVIDE THE WORT IN COPPER AS FOLLOWS
EXPORT
15.000 Wort Litres IN 2 Nd Copper @ 1.033.75 ,
THEN ADD the 2 Nd Sugar Charge. THEN Condense 1.000.25 and ADD the 2 Nd Hop Charge At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge ; Let Off - 12 Mins , ADD Copper finings.
THEN ADD the 2 Nd Sugar Charge. THEN Condense 1.000.25 and ADD the 2 Nd Hop Charge At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge ; Let Off - 12 Mins , ADD Copper finings.
AT LET OFF - 5 Minutes ON 12.430 Wort Litres @ 1.042.5 IN COPPER ADD 1.530 Litres of LIQUOR , Reducing to 1.037.85 THEN ADD THE Malt Extract + 12 g Chocolate Malt
54 /-
15.000 Wort Litres IN 2 Nd Copper @ 1.033.75
ADD 7.335 Litres of LIQUOR , Reducing the Gravity to 1.022.5
ON 22.335 Wort Litres IN Copper , THEN ADD the 2 Nd Sugar Charge
AT Let Off - 60 Minutes , ADD the 2 Nd Hop Charge
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
AT Let Off - 12 Mins , + Copper Finings.
AT Let Off - 5 Minutes ON 16.650 Wort Litres @ 1.031, ADD 1.305 Litres of Liquor ,
Reducing the Copper Gravity to 1.028.75 , THEN ADD Malt Extract + 12 g Chocolate Malt
LET OFF
( ALL QUALITIES )
On BOTH Beer Types , At Let Off , STAND 15 Minutes
Recirculate IN COPPER 10 Mins,
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 30.000 Wort Litres @ 1.034.5
7 IBU Bramling Cross @ 6.5 % a/a = 11 g
5 IBU French Fuggles @ 4.2 % a/a = 12 g
EXPORT : 2 Nd Hop Charge : To 14.895 Wort Litres @ 1.036
5 IBU Bramling Cross @ 6.5 % a/a = 4.5 g
54 /- : 2 Nd Hop Charge : To 22.335 Wort Litres @ 1.024
4 IBU Bramling Cross @ 6.5 % a/a = 4.5 g
4 IBU French Fuggles @4.2 % a/a = 7 g
EXPORT : 3 Rd Hop Charge : To 13.655 Wort Litres @ 1.039
4 IBU Goldings @ 6 % a/a = 4 g
4 IBU French Fuggles @4.2 % a/a = 5 g
54 /- : 3 Rd Hop Charge : To 19.545 Wort Litres @ 1.027
2 IBU Goldings @ 6 % a/a = 3 g
YEAST
EXPORT :
Pitch with 38 ml of a LIVE YEAST @ 15 c TO 13.500 Wort Litres IN F V @ 1.040.6
54 /- :
Pitch with 46 ml of a LIVE YEAST @ 15 c TO 17.150 Wort Litres IN F V @ 1.030.5
EXPORT ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.040.6
2 E 17 1.036
3 E 19.5 1.024
4 E 20 1.018
5 M 18 1.014
E 16.5 1.012.5 DROP TO Racking Vessel and PRIME UP = 13.500 Wort Litres
6 E 14 1.013
7 M 13.5 1.012.25
8 M 13.5 1.012 RACK & FINE to DRAUGHT VESSEL
= 13.000 Beer Litres Racked Down
54 /- ATTENUATION
DAY Hour Heat Gravity REMARKS
1 M 15 1.030.5
2 M 16.5 1.029
E 18 1.025
3 M 19.5 1.018.5
E 21 1.014 DROP TO 2 Nd F V = 16.900 Wort Litres IN VESSEL
4 M 18.5 1.016 ( + Primings )
E 18 1.012.5 COOL
5 M 16.5 1.011
E 15.5 1.009.5
6 M 14.5 1.009.25
E 14 1.009 RACK & FINE TO DRAUGHT VESSEL
= 16.600 Beer Litres Racked Down
STAND : Both at 15 - 19 c 2 Days then CELLAR .
EXPORT : 4 Weeks at 8 - 10 c then ROLL WELL and STILLAGE
54 /- : 2 Weeks at 10 c then ROLL WELL and STILLAGE
STILLAGING
Stillage BOTH BEERS @ 10 - 12 c ONE WEEK
THEN FULLY VENT and allow 8 - 12 Hours BEFORE Q . C and Enjoyment
Cheers All and Happy Brewing ,
Edd
( *** ) All submissions credited to the sender unless annonymity is requested ;
No photos sent will be shared or published , Recipies from records sent will be judged available
for publication unless specifically requested to the contrary ; In the event that publication isn`t
permitted , I`ll merely publish an analysis table and general commentary on the beers of ,
X Brewery in X Year(s) . Any photos from Pre 1918 Brewing Records greatly appreciated .
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