How Do All ,
As you`ll have noticed , I recently featured a number of ` Mild Ale ` recipies on the blog in May ;
Well here`s another Mild recipe for you all to try out , This time from the noted Alloa brewery of,
Archibald Arrol & Sons Ltd .
As with most other recipies from a Scottish brewer ;
Today`s treat comes from the 1935 Brewing Book that`s part of the larger Arroll`s archive ,
Which forms part of the internationally important Scottish Brewing Archive ,
Cared for by the team at The University of Glasgow , Special Collections & Archives Department on Thurso St .
Neither the 1935 or , 1935 - 1936 Brewing Books from Arroll`s contain any attenuation records or , Racking Gravities ; So the Final Gravities are , an educated guess ;Based on the information i
In the book such as Mash Heats and ,
The attenuation records for the same class of beer produced by other breweries during the era .
I hope that you all enjoy today`s recipe ; I`ve a small favour to ask ,
If any readers know of other Scottish brewing records in Private and , Corporate archives ;
I`d love to see them ( Or Photos ) , please get in touch with me @ beerhistorybloke@gmail.com ,
Or through the Contact function on the main blogpage if you`re able to assist my research .
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Archibald Arrol & Sons Ltd and their successors in title
THIS RECIPE FOR 25.O Wort Litres TO Copper @ 1.031 , 80 % Mash Efficiency
26.100 - 26.0 BEER Litres Racked Down to Draught Vessel
Archibald Arrol & Sons Ltd
The Alloa Brewery
Alloa
Clackmannanshire
Scotland
 |
| Photo of the Brewery from The Brewery History Society Webpage on the Brewery |
M 2
Thursday 7 Th November 1935
Gyle : 80
Original Gravity : 1.031 Racking Gravity : 1.009.75 Final Gravity : 1.007
I B U : 22 A B V : 3.5 %
MALTS & ADJUNCTS
Crisp Malt : 50 % No 19 Maris Otter = 1.205 Kg
16.75 % Chevalier = 0.800 Kg
Warminster Malt 12.5 % Plumage Archer = 0.600 Kg
French & Jupps : 6 % Amber Malt = 0.215 Kg
12.75 % FLAKED MAIZE = 0.400 Kg
MASHING
Use a LIGHTLY Burtonised Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
ENSURE the Liquor is 1.5 " ABOVE the Plates
- 5 - 10 Minutes BEFORE Mashing In
1 St Mash Heat : 66 c @ 0 - + 120 Mins = 7.80 Litres
2 Nd Mash Heat : 67 c @ + 120 - + 150 Mins = 3.270 Litres
At 150 Mins , SLOWLY open the mash tun valve
And return any Turbid / Cloudy 1 St runnings OVER the mash until BRIGHT & CLEAR ,
ONLY THEN Send to the Copper & Begin Wort Collection
SPARGING
Sparge @ Clear Wort to the Copper + 5 - 10 Minutes @ 77 - 75 - 71 c = 16.100 Litres
At a Gravity of 1.003.25 - 1.003 , STOP TAPS and Collect Wort in Copper
WORT COLLECTION
At Collection of WORT in the Copper ; ADD Liquor as required ,
ENSURING 25.205 Wort Litres IN COPPER @ 1.030.75
Then Condense to 1.031 ON 25.0 Wort Litres IN COPPER @ Let Off - 120 Minutes
COPPER SUGARS
TO 30.490 Wort Litres @ 1.022.5 IN Copper
1.004.5 No 2 Invert = 0.430 Kg
1.000.75 Malt Extract = 0.080 Kg
PRIMING SUGARS
TO 26.400 Wort Litres IN C V
1.002.25 No 2 Invert = 0.185 Kg
1.001 DARK Candy Cane ( Invert ) = 0.085 Kg
COPPER
A 2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 120 Minutes
At Let Off - 20 Minutes @ 1.041.5 ON 16.530 Wort Litres IN Copper ,
ADD 13.960 Litres of LIQUOR , Reducing the Copper Gravity to 1.022.5
THEN add the Copper Sugars
2 Nd Hop Charge @ Let Off - 15 Minutes
At Let Off - 12 - 10 Minutes ,
ADD the Copper Finings and at Let Off , STAND 15 Mins ,
THEN Recirculate the Wort In Copper FOR 15 - 20 Minutes and STAND 1/2 Hour
THEN COOL TO PITCHING HEAT A S A P
HOPS
1 St Hop Charge : To 25.000 Wort Litres @ 1.031
6 IBU Bramling Cross @ 6.5 % a/a = 8 g
14 IBU Goldings @ 6.5 % a/a = 18 g
2 Nd Hop Charge : To 30.215 Wort Litres @ 1.028
2 IBU East Kent Goldings @ 6.5 % a/a = 4 g
YEAST
Pitch with 90 ml of a LIVE YEAST @ 15 c
TO 26.800 Wort Litres IN F V ( Collected Volume ) @ 1.031
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.031
2 E 18.5 1.024.5
3 M 19.5 1.017.5
E 19 1.014 LIGHT SKIM & Cool
4 E 16.5 1.010 SEND to Conditioning Vessel + PRIMINGS
E + 6 Hrs 13.5 1.012.5 COOL to 13 c
STAND : 13 c UNTIL at 1.009.75 , then Rack & Fine TO DRAUGHT vessel(s)
HOLD : 15 - 19 c 2 Days THEN Cellar @ 10 c 2 WEEKS .
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 Hours before Q . C
Cheers All and Happy Brewing ,
Edd
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