How Do All ,
Today`s recipe is a special one to celebrate Burn`s Night ; The recipe is drawn from the entries in the Abbey Brewery Brewing Book June 1879 - June 1882 @ WY 6 / 1 / 2 / 28 ; Part of the larger
Wm Younger archives , It`s self part of the internationally important Scotish Brewing Archive ;
Cared for by the ever helpfull and friendly team at The University of Glasgow Special Collections & Archives Department on Thurso St .
This recipe originally used a blend of Pale Ale Malts with the grist comprising a total 40 Quarters of
Malt , 2 entries at 15 Qrs each and one at 10 Quarter ; with 3 Mash Heats and Spargings providing an
Original yield to Copper of 113 Barrels of Wort at a modest 1.089 degrees of Gravity !!! .
The Hops employed in 1879 were a blend of Americans @ 100 Lbs of the 1878 crop ,
60 Lbs of 1878 Californian hops with the remaining hop charges being 50 Lbs of Kent 1878 and ,
40 Lbs of ? North 1879 . As to Racking Hops , these were of the best quality Saazer and East Kents .
I hope that you all enjoy the recipe ; If any Blog Readers know of Scottish Brewing Records in
Private Collections and Archives , and are able to facilitate Access in person or , Send photos ;
Please get in touch with me at : beerhistorybloke@gmail.com
This recipe for 32.000 Wort Litres IN COPPER @ 1.089 , 80 % Mash Efficiency Asumed
24.700 Beer Litres Racked ON HOPS
This recipe C Edd Mather 2024
Wm Younger & Co
Abbey Brewery
Cannongate
Edinburgh
Scotland
 |
| Illustration of Wm Younger`s Abbey Brewery From The Brewery History Society Webpage on the Company |
160 / - ALE
18 Th November 1879
Brew No : 151
Original Gravity : 1.109 C V Gravity : 1.040 Final Gravity 1.034
I B U : 40 A B V : 10.25 %
MALTS
U K & Ireland
Crisp Malt : 37.5 % Hana = 4.410 Kg
25 % Hana Vienna = 2.950 Kg
Crafty Maltsters : 37.5 % Scottish Annat = 4.375 Kg
Australia
Voyager Craft Malt : 37.5 % Veloria Schooner = 4.405 Kg
25 % Veloria Vienna = 2.940 Kg
Barrett - Burston : 37.5 % Border P.A @ 4.5 IBC = 4.405 Kg
New Zealand
Crisp Malt : 37.5 % Hana or, Chevalier = 4.405 Kg
Weyermann Malt 25 % ` Barke ` Vienna Malt = 2.940 Kg
Gladfield Malt 37.5 % Ale Malt = 4.410 Kg
Canada
Crisp Malt : 31.25 % Chevalier or , Hana = 3.675 Kg
Weyermann Malt : 31.25 % ` Barke ` Vienna = 3.675 Kg
Malting Comapny of Canada 37.5 % Quebecoise Malt = 4.405 Kg
South Africa
Crisp Malt : 37.5 % Chevalier / Hana = 4.410 Kg
Weyermann Malt : 25 % ` Barke ` Vienna = 2.940 Kg
37.5 % Pale Ale @ 4.5 IBC = 4.410 Kg
U S A
Crisp Malt : 37.5 % Chevalier / Hana = 4.410 Kg
Weyermann Malt : 25 % ` Barke ` Vienna = 2.940 Kg
Texmalt : 37.5 % Wildfire Pale Ale = 4.410 Kg
MASHING
USE A Edinburgh / Lightly Burtonised Liquor
Thoroughly Pre Warm the Mash Tun - 10 Minutes BEFORE mashing in , 1.5 " ABOVE the Plates
1 St Mash Heat : 66 c @ 0 - + 30 Mins = 28.350 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 120 Mins = 6.865 Litres
3 Rd Mash Heat : 68 c @ + 120 - + 160 Mins = 12.600 Litres
At 160 Minutes , Slowly open the mash tun valve and return any Cloudy / Turbid 1 St runnings
OVER the mash until CONSISTENTLY Clear & Bright ; Only then send to the Copper .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes @ 78 c = 29.300 Litres
At a Gravity of 1.009 , STOP TAPS and Collect Wort in the Coipper
COLLECTION
At Collection , ADD Liquor to the Copper
Reducing the gravity to 1.088.75 ON 32.090 Wort Litres ,
THEN Condense to 1.089 ON 32.000 Wort Litres IN Copper @ Let Off - 150 Minutes
COPPER
A 3 1/4 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 195 Mins @ 1.089 , 2 Nd Hop Charge @ Let Off - 105 Mins .
At Let Off - 60 Minutes , ADD the 3 Rd Hop Charge and at Let Off - 12 Mins , + Copper Finings.
STAND 1/4 Hour @ Let Off , Recirculate Wort IN Copper 1/4 Hour then STAND 1/2 Hour
BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.089
14 IBU East Kent Goldings @ 6.5 % a/a = 35 g
2 Nd Hop Charge : To 28.405 Wort Litres @ 1.099
8 IBU Brewer`s Gold @ 6.5 % a/a = 21 g
10 IBU French Fuggles @ 4.2 % a/a = 40 g
3 Rd Hop Charge : To 27.255 Wort Litres @ 1.103
8 IBU Goldings @ 6 % a/a = 23 g
RACKING HOPS
To 24.700 Beer Litres IN Conditioning Vessel
5 g Saazer , 2 g East Kent Goldings
YEAST
Pitch with 202 g Weight of a LIVE YEAST @ 13 c
Edinburgh Type Ale Yeast
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13 1.109
2 M 16 1.101
E 18.5 1.090
3 M 21 1.070
E 20 1.057
4 M 19 1.053
E 17 1.052
5 M 16 1.051
E 14 1.050
6 M 14 1.048.5 CLEAR TO 2 Nd F V
X Days @ 14 - 15 c UNTIL @ 1.042 THEN SEND To Conditioning Vessel ON HOPS
= 25.150 Beer Litres IN C .V
STAND : 1 - 2 Weeks @ 13 - 15 c , Releasing Excess CO2 as required .
CELLAR : 1 Month @ 10 - 12 c THEN COOL TO 6 - 8 c and MATURE 2 - 3 Years
DRAUGHT : At + 2 Years ; Stillge C . V @ 1.039.75 - 1.039.5 , VENT Excess CO 2 then
ALLOW C V to 14 - 15 c ; THEN Rack and Fine @ 1.038.0 15 c
STAND : 1 Week @ 13 - 15 c then CELLAR 3 Months at 10 - 12 c
STILLAGE : 1 - 2 Weeks at 10 - 12 c then FULLY VENT ;
Allow 12 - 16 Hours BEFORE Q.C
BOTTLING : Mature as per Draught quality then @ 1.040 , STILLAGE C .V
STILLAGE : FROM 1.040 , Vent Excess C O 2 after 24 Hours ON STILLAGE ,
FULLY VENT @ 1.038.5 and allow Vessel to 15 c
BOTTLING ( Process ) Bottle CLEAR & Bright @ 1.037 AT 15 - 16 c
STAND : 1 Month @ 11 - 13 c
CELLAR : 1 Year MINIMUM @ 10 - 12 c , then @ 6 - 8 c Up to 6 - 8 Years
STAND : 1 Week at 12 c BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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