How Do All ,
Here`s today`s cerevesian offering ; The last in the current ` Mild in May ` series .
The source of theis recipe is the 1909 - 1912 Brewing Book , Part of the Maclay`s Collection ( M ) , Part of the Internationally imoportant Scottish Brewing Archive ,
Cared for by the nice and helpfull team at The University of Glasgow ,
Special Collections & Archives on Thurso St , Glasgow .
This recipe C Edd Mather 2024
ANY ANY ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Maclay & Co Ltd and their successors in title
THIS RECIPE FOR 27.210 Wort Litres to the Copper @ 1.032.75 , 80 % Efficiency Assumed ;
25 .300 Wort Litres TO Fermenting Vessel @ 1.040.25
25.000 - 24.900 Beer Litres Racked Down
Maclay & Co Ltd
The Thistle Brewery
East Vennel
Alloa
Clackmannanshire
Scotland
48 /- Mild Ale
Tuesday 7 Th September 1909
Gyle No : 398 & 399
Original Gravity : 1.040.25 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 28 A B V : 3.8 %
MALTS & ADJUNCTS
U K & Ireland :
Warminster Malt : 13.75 % Plumage Archer = 0.505 Kg
Malting Co of Ireland : 27.5 % Irish Ale Malt = 1.010 Kg
Crisp Malt : 24.5 % Chevalier = 0.905 Kg
8.25 % Hana Vienna = 0.305 Kg
French & Jupps : 4.25 % Amber Malt = 0.175 Kg
21.75 % FLAKED MAIZE = 0.790 Kg
Australia :
Voyager Craft Malt : 13.75 % Veloria Schooner = 0.500 Kg
8.25 % Veloria Vienna = 0.300 Kg
Barrett - Burston : 27.5 % Vic Ale Malt = 1.010 Kg
Crisp Malt : 24.5 % Chevalier = 0.905 Kg
4.25 % Amber Malt = 0.175 Kg
21.75 % FLAKED MAIZE = 0.790 Kg
U S A
13.75 % Marris Otter = 0.500 Kg
Texmalt : 27.5 % Wildfire Pale Ale = 1.010 Kg
Weyermann Malt : 8.25 % ` Barke ` Vienna = 0.305 Kg
Crisp Malt : 24.5 % Chevalier = 0.905 Kg
4.25 % Amber Malt = 0.175 Kg
21.75 % FLAKED MAIZE = 0.790 Kg
ADD 0.370 Kg OAT HULLS TO THE GRIST
MASHING
Use a Mild Ale / Soft 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 @ 0 - + 30 Minutes = 9.805 Litres
2 Nd Mash Heat : 67 c @ + 30 - + 120 Minutes = 4.365 Litres
3 Rd Mash Heat : 70 c @ + 120 - + 150 Minutes = 4.365 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any cloudy / turbid 1 St Runnings OVER the mash ;
UNTIL CONSISTENTLY CLEAR & BRIGHT
Then send to the Copper and begin Wort Collection
SPARGING
Sparge at Clear Wort to the Cooper + 5 - 10 Minutes @ 74 c = 16.250 Litres
At a gravity of 1.003.5 - 1.003 , STOP TAPS / Close OFF M/Tun Valve and COLLECT WORT
WORT COLLECTION
Adjust ( WITH LIQUOR )
Gravity of the WORT IN COPPER to 27.210 Wort Litres @ 1.032.75
THEN CONDENSE TO 1.033
ON 27.000 Wort Litres IN COPPER @ Let Off - 120 Minutes
SUGARS
To 31.095 Wort Litres IN Copper @ 1.028
1.004.5 No 2 Invert = 0.440 Kg
1.000.75 Malt Extract = 0.080 Kg
PRIMINGS ( No 2 Invert @ 1.001.25 = 0.100 Kg To 25.300 Wort Litres
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
At Let Off - 65 Minutes @ 1.038 ON 22.910 Wort Litres
ADD 8.185 Litres of LIQUOR ; Reducing the Copper Gravity to 1.028
ON 31.095 Wort Litres IN COPPER
At Let Off - 30 Minutes , ADD the 3 Rd Hop Charge
At Let Off - 12 Minutes , ADD the Copper Finings
AT LET OFF - 5 MINUTES ADD 34 g BLACK MALT to the Copper
At Let Off ; STAND 1/4 Hour then Recirculate Wort in the Copper for 15 - 20 Mins
THEN STAND 1/2 Hour BEFORE COOLING A S A P to Pitching Heat
HOPS
1 St Hop Charge : To 27.000 Wort Litres @ 1.033
8 IBU Cluster @ 6.5 % a/a = 11 g
2 Nd Hop Charge : To 30.630 Wort Litres @ 1.034
10 IBU Goldings @ 6 % a/a = 17 g
2 IBU Fuggles @ 5.5 % a/a = 4 g
2 IBU Bramling Cross @ 6.5 % a/a = 3 g
3 Rd Hop Charge : To 27.925 Wort Litres @ 1.037
6 IBU Hallertau Heresbrucker @ 3.5 % a/a = 16 g
YEAST
Pitch with 100 g of a LIVE YEAST @ 15 c
TO 25.300 Wort Litres @ 1.040.5
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.040.25
2 M 16.5 1.038
E 18 1.027
3 M 19 1.022
E 19 1.020 SKIM & COOL
E 19.5 1.018 ADD 1.001.25 PRIMINGS
E 11 16.5 1.018.25
4 M 16 1.017.5
E 15.5 1.016.75
5 M 15 1.016.5
E 14.5 1.016
6 E 13.5 1.016 RACK & FINE TO DRAUGHT VESSELS
STAND : 2 - 3 DAYS @ 15 - 19 c
CELLAR : 2 WEEKS @ 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow + 6 - 8 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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