How Do All ,
Following on from the previous post about The Brewing Book of D J Younger ,
Part of the Wm Younger & Co Archives : Cat Ref : WY 6 / 1 / 2 / 5 ;
Cared for as part of The Scottish Brewing Archive by the good folks on Thurso St ,
@ The University of Glasgow , Special Collections & Archives ,
Here`s a recipe for the 60 /- Ale ex Craigend Brewery .
The Malt used in the Craigend section of the book ranges from " Common " ;
Only entered up for a few brewings in early April 1853 which was then replaced by Chevalier
For the rest of the entries in the " MALTS " column after a brewing of 120 /- Ale on 15/04/1853 ;
Which employed 18 Qtrs of Chevalier and 6 Qtrs of Common with both Malts in tandem yielding
An average of 186 Lbs / Qtr , with the following brew ; A Parti Gyle of 100 /- & Beer using only Chevalier yielding 198 Lbs per Quarter ( Wet ) .
The Hops used in various Craigend brews were entered up in the column ;
Headed by a broad " HOPS " column , sub divided below into " K , EK , F and O " ;
Which in the case of today`s cerevesian treat was a respectable 120 Lbs of " K " ,
Presumably shorthand for `Kents `.
The individual weights used entered in the relevant column , also recorded in a right hand section
Of the Hops column is the Hops per Quarter of Malt used rate ,
Varying from 5 Lbs per Quarter in a brew of 60 / - Ale on the 5 Th of April 1853
( 75 Lbs in total used ) to Gyle No : 39 ,X . P @ 20 Lbs / Qtr ; 3 Rd of June 1853 ,
Which used a blend of Kents , East Kents and F ( qv Foreign ? ) ,
To a respectable total charge weight to Coppers of 260 Lbs .
I Hope you all enjoy today`s recipe ;
If any readers are able to assist my research with access to Scottish Brewing Records that ,
Are in Private Collections and Corporate Archives ; Please get in touch ,
I`d love to hear from you .
Cheers All , And Happy Brewing ,
Edd
This recipe C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Operators and or Owners of The Craigend Brewery , April - October 1853
This recipe for 32.135 Wort Litres to Copper @ 1.059.75 , 80 % Mash Efficiency
24.600 Beer Litres Racked Down ( Estimated ) @ 1.017
The Craigend Brewery
North Back of Cannongate
Edinburgh
Scotland
 |
| Photo Courtesy of John Martin ; Craigend Brewery to the left. |
60 / - ALE
Saturday 30 Th April 1853
Brew No : 19
Original Gravity : 1.073 Racking Gravity : 1.017 Final Gravity : 1.014
I B U : 26 A B V : 7.6 %
MALTS
Crisp Malt : 60 % Chevalier = 4.760 Kg
40 % Hana Vienna = 3.175 Kg
Alt : Weyermann Malt : 40 % Vienna Malt = 3.170 Kg
MASHING
Use an Edinburgh or Pale Ale Liquor Profile ;
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 - + 60 Minutes = 19.150 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 120 Minutes = 4.650 Litres
At Taps ( 120 Minutes ) ,
Slowly open the mash tun valve ;
Return any Cloudy Wort OVER the mash until BRIGHT & CLEAR
Only then send to the Copper and begin Wort Collection .
SPARGING
At Clear Wort to the Copper + 5 - 10 Minutes ,
Sparge @ 76 - 73 - 70 c = 35.700 Litres
( Sparge Liquor Allowance Volume )
At a gravity of 1.006 , STOP TAPS / CLOSE OFF Mash Tun Valve
Then Collect Wort in Copper
WORT COLLECTION
After stopping taps at 1.006 and collecting Wort ; ADD Liquor to the Copper ,
Reducing the Wort Gravity to 1.059.75 ON 32.135 Wort Litres IN COPPER ,
Then CONDENSE
To 1.060 ON 32.000 Wort Litres in Copper @ Let Off - 155 Minutes .
COPPER
A 155 Minute Boil ON HOPS
1 St Hops @ Let Off - 155 Mins
2 Nd Hop Charge @ Let Off - 30 Mins
At Let Off - 12 Minutes , ADD the Copper Finings ;
Then at Let Off , STAND Copper 15 Mins ,
Recirculate Wort IN COPPER 15 - 20 Minutes ;
Then STAND 1/2 Hour before COOLING A S A P to Pitching Heat .
HOPS
1 St Hop Charge : To 32.000 Wort Litres @ 1.060
13 IBU Goldings @ 6 % a/a - 27 g
2 Nd Hop Charge : To 26.930 Wort Litres @ 1.069.5
13 IBU Goldings @ 6 % a/a = 26 g
YEAST
Pitch with 130 ml of a LIVE YEAST @ 14 c
To 25.450 Wort Litres @ 1.073
( IN F V Volume )
Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.073
2 M 14.5
E 16 1.049
3 M 18 1.042
E 18.5 1.036
4 M 20 1.030 SKIM
E / + 4 21 1.026 CLEAR to 2 Nd F V = 25.300 Wort Litres IN Vessel
5 M 18 1.021.25
E 16 1.018.5
6 E 15 1.017.5
7 E 13.5 1.017
8 M 13.5 1.017 Rack and Fine to DRAUGHT Vessel
STAND : 2 - 3 Days @ 13 - 19 c
CELLAR : 1 Month at 10 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
If you'd like to see other Craigend Brewery Beers featured on the blog, leave a comment below with your choice .
Cheers All 🍻
Edd
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