How Do All ,
Here`s the 84 /- of a ` Lost Edinburgh / Leith brewery`; a nice and simple brew ,
as brewed by Robert Whitson & Co ; and is taken from the brewings included at the rear of ,
The West Brewery , Elgin : Brewing Book 1847 Cat Ref : EWB ;.
This is one of the few Brewing production records in the internationally important Scottish Brewing Archive that are from outside the pale of major population centres such as Edinburgh & Glasgow ,
And other areas heavily associated with the Brewing trade such as Alloa in Clackmannanshire .
As with other records in the Scottish Brewing Archive , this source is looked after by the nice
And helpfull team at The University of Glasgow : Special Collections & Archives on Thurso St .
As to the recipe , the grist and mash are relatively simple , as to the Hops ,
I`ve formulated the Hop Grist and I B U distributuion to reflect what , I believe would,
Have been an even bitterness provided by the seperate charges of Hops in the original brewing
@ x Gravity at X Point during the boil .
I hope that you all enjoy the recipe ; A small favour to ask any readers who may be able to assist ;
If you know of any records from Scottish breweries in private collections and are able to assist my research , I`m keen to trace and examine records from other Scottish breweries ,
particularly those outside Edinburgh .
If you`re able to help by arranging access or sending photos ; Please get in touch through the blog,
or e mail me @ beerhistorybloke@gmail.com ,
Cheers All and Happy Brewing ,
Edd
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Robert Whitson & Co of Leith , Scotland nd their successors in title
THIS RECIPE FOR 30.110 Wort Litres to the Copper @ 1.069.75 , 80 % Mash Efficiency Assumed
23.700 Beer Litres Racked Down @ 1.025 ( Approx )
Robert Whitson & Co
The Brewery
Yard Heads
Leith
Scotland
84 /-
Wednesday 20 Th October 1852
Original Gravity : 1.084.5 Racking Gravity : 1.025 Final Gravity : 1.022
I B U : 30 A B V : 8.4 %
MALTS
U K & Ireland :
Crafty Maltsters : 60 % Scottish Annat = 5.165 Kg
Warminster Malt 40 % Vienna Malt = 3.470 Kg
Australia
Voyager Craft Malt : 60 % Veloria Schooner = 5.200 Kg
Barrett - Burston Malt : 40 % Vienna Malt = 3.470 Kg
New Zealand
Crisp Malt : 30 % Chevalier = 2.600 Kg
Weyermann Malt 30 % Barke Vienna Malt = 2.600 Kg
Gladfield Malt 40 % Ale Malt = 3.465 Kg
Canada , South Africa & U S A
Crisp Malt 60 % Chevalier = 5.205 Kg
Weyermann Malt : 40 % Barke Vienna Malt = 3.470 Kg
MASHING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly Pre Warm the mash tun with Liquor AT 95 C - 5 Minutes BEFORE mashing in
ENSURE the Liquor IS 1.5 " ABOVE the Plates / Filter Bed
MASH 2.5 Hours @ 67 - 68 c = 23.200 Litres
At Taps ( 150 Minutes ) , Slowly open the mash tun valve and return any Cloudy / Turbid runnings
OVER the mash until Consistently Clear & Bright ; ONLY then allow to the Copper.
SPARGING & COLLECTION
Sparge at Clear Wort to the Copper + 10 - 5 Minutes @ 88 - 86 c = 38.900 Litres
AT 1.007 , Stop Taps and Collect Wort in the Copper , ADDING LIQUOR to 1.069.75 ,
ON 30.110 Wort Litres , THEN CONDENSE to 30.000 Wort Litres @ 1.070 .
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes , then at Let Off - 90 Minutes , ADD the 2 Nd Hops .
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge
, Then at Let Off - 12 Mins , ADD the Copper Finings and at Let Off , STAND 15 Mins ;
Then Recirculate IN Copper FOR 15 - 10 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 @ 1.070
7 IBU Goldings @ 6 % a/a = 16 g , 3 IBU Perle @ 8.5 % a/a = 6 g
2 Nd Hop Charge : To 27.855 Wort Litres @ 1.075
9 IBU Goldings @ 6 % a/a = 20 g , 4 IBU Perle @ 8.5 % a/a = 7 g
3 Rd Hop Charge : To 26.740 Wort Litres @ 1.078
4 IBU Goldings @ 6 % a/a = 10 g , 3 IBU Perle @ 8.5 % a/a = 5 g
YEAST
Pitch with 130 g Weight of a LIVE YEAST , Edinburgh Type Strain @ 15 c
To 24.350 Wort Litres IN F V @ 1.084.5
ATTENUATION
DAY Hour Heat Gravity
1 P 15 1.084.5
2 M 16.5 1.082.5
E 17.5 1.078
3 M 19 1.071
E 20 1.062
4 M 21 1.054
E 22 1.044 Clear TO 2 Nd F V & COOL = 24.000 Wort Litres IN VESSEL
5 M 17.5 1.037
E 17 1.033
6 M 16 1.029
7 M 16 1.026.5
8 M 14 1.025
9 M 13.5 1.025 RACK to DRAUGHT Vessel(s)
STAND : 2 - 3 Days at 15 - 19 c THEN CELLAR .
CELLAR : 6 Weeks at 8 - 10 c THEN ADD FININGS and Roll Well .
STAND 3 Further Weeks at 10 - 12 c THEN Roll & Stillage .
STILLAGE : 1 Week at 10 - 12 c THEN FULLY VENT and allow 8 - 12 Hours BEFRORE Q . C .
Cheers All and Happy Brewing ,
Edd
No comments:
Post a Comment