How Do All ,
As with the posts on the Analysis and 60 /- Ale recipie ;
Today`s cerevesian treat is drawn from the Internationally important Scottish Brewing Archive ;
The Brewing Book of D J Younger that forms part of the larger Wm Younger & Co Archives ,
Deposited with the helpfull team at The University of Glasgow Special Collections & Archives .
Catalogue Reference No : WY 6 / 1 / 2 / 5 .
This recipie C Edd Mather 2024
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
The Owners / Operators of The Craigend Brewery April - October 1853
Craigend Brewery
North Back OF Cannongate
Edinburgh
Scotland
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| Photo Courtesy of John Martin ; Craigend Brewery to the left of the Buildings Range |
X . P ALE
Gyle No : 3
Wednesday 6 Th April 1853
Original Gravity: 1.055 Racking Gravity : 1.010 Final Gravity : 1.007
I B U : 64 A B V : 6.3 %
MALTS
Crisp Malt : 100 % Chevalier = 5.090 Kg
MASHING
Use an Edinbugh / Lightly Burtonised Liquor
Thoroughly Pre Warm the mash tun with Liquor @ 95 c
ENSURE the Liquor is 1.5 " ABOVE the Plates / Filter Bed .
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 12.050 Litres
2 Nd Mash Heat : 67 c @ + 60 - + 150 Minutes = 9.170 Litres
At 150 Minutes ,
Slowly open the mash tun valve and return any Cloudy / Turbid Wort OVER the mash
UNTIL CONSISTENTLY CLEAR & BRIGHT ;
Only then send to the Copper & begin collection of the Wort .
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes
@ 84 - 82 c = 20.360 Litres Allowance
At a Gravity of 1.004 , STOP TAPS and Collect Wort in the Copper
WORT COLLECTION
After Closing Off the mash tun valve ( Stop Taps ) ;
ADD Liquor to the Copper , Reducing the Copper Gravity to 1.038.25
ON 32.280 Wort Litres IN COPPER @ Let Off - X Minutes .
THEN CONDENSE TO 1.038.5
ON 32.,000 Wort Litres IN COPPER @ Let Off - 150 Minutes .
COPPER
A 2 1/2 Hour Boil ON HOPS
1 St Hop Charge @ Let Off - 150 Minutes
2 Nd Hop Charge @ Let Off - 90 Minutes
3 Rd Hop Charge @ Let Off - 60 Minutes
4 Th Hop Charge @ Let Off - 30 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings
At Let Off , STAND 15 Minutes then ,
RECIRCULATE 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 @ 1.038.5
7 IBU Saazer @ 3.5 % a/a = 22 g
7 IBU Goldings @ 6 % a/a = 12 g
2 Nd Hop Charge : To 26.595 Wort Litres @ 1.045
10 IBU Saazer @ 3.5 % a/a = 14 g
6 IBU Goldings @ 6 % a/a = 10 g
3 Rd Hop Charge : To 24.825 Wort Litres @ 1.048
8 IBU Saazer @ 3.5 % a/a = 20 g
8 IBU Goldings @ 6 % a/a = 11 g
4 Th Hop Charge : To 22.755 Wort Litres @ 1.052
10 IBU Saazer @ 3.5 % a/a = 24 g
8 IBU Goldings @ 6 % a/a = 12 g
RACKING HOPS
To an Estimated 20.700 Beer Litres Racked Down
5 g Saazer @ 3.5 % a/a ; 2 g Goldings @ 6 % a/a
YEAST
Pitch with 180 ml of a LIVE YEAST @ 14 c
To 21.300 Wort Litres @ 1.055
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14.5 1.055 Rouse @ Pitch + 6 Hours and EVERY 4 - 6 - STOP
2 M 15.5 1.050
E 17.5 1.044
3 M 18 1.038 CLEAR to 2 Nd F V = 21.000 Wort Litres IN FV
E 18.5 1.032
E 11 19.5 1.025
4 M 18 1.018 COOL
E 16.5 1.014
5 M 14.5 1.011.75
E 13.5 1.010.5
6 E 12 1.010.25
7 E 11 1.010
8 M 11 1.010 RACK DOWN : ON HOPS = 20.700 Beer Litres ( Est`d )
STAND : HOLD @ 10 - 11 c 2 WEEKS
'
CELLAR : 3 Months @ 6 - 8 c then ADD FININGS ; ALLOW to 12 - 10 c over 1 WEEK
THEN ROLL WELL & STILLAGE .
STILLAGE : 1 Week @ 10 - 12 c then FULLY VENT and allow 8 Hours BEFORE Q.C
Cheers All and Happy Brewing ,
Edd
PS : If any blog readers know of Brewing Books & Records from other Edinburgh
And Scottish breweries in private collections / archives ; and are able to facilitate access ,
Please get in touch with me @ beerhistorybloke@gmail.com , I`d love to hear from you .
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| Photo of the area of the Brewery lacation C Edd Mather 2024 Edit : I've just been reminded of the Craigend Brewery location on this photo by John Martin , It's below the outcrop, roughly where the train on the far side of the rails is. |
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