How Do All ,
Today`s cerevesian delight is the 80 / - from the Craigend Brewery section of ,
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 internationally important
Scottish Brewing Archive; Cared for by the good folks on Thurso St ,
@ The University of Glasgow , Special Collections & Archives ,
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 ;
I`m looking for ( * ) and access to Scottish Brewing Records that may be in Private Collections
And Corporate Archives . If you`re able to help , Please get in touch , I`d love to hear from you .
( * : In person or , remote access through photos of the records )
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
The Craigend Brewery
North Back of Cannongate
Edinburgh
Scotland
 |
| Photo Courtesy of John Martin ; Craigend Brewery to the left. |
80 / - ALE
Friday 29 Th April 1853
Brew No : 18
Original Gravity 1.086 Racking Gravity 1.023 Final Gravity : 1.020
I B U : 44 A B V : 8.8 %
MALTS
Crisp Malt : Chevalier = 7.785 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 : 65 c @ 0 - + 60 Minutes = 18.0 Litres
2 Nd Mash Heat : 68 c @ + 60 - + 120 Minutes = 12.50 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 @ 85 c = 21.0 Litres
( Sparge Liquor Allowance Volume )
At a gravity of 1.006.5 , STOP TAPS / CLOSE OFF Mash Tun Valve
Then Collect Wort in Copper
WORT COLLECTION
After stopping taps at 1.006.5 and collecting Wort ; ADD Liquor to the Copper ,
Reducing the Wort Gravity to 1.064.75 ON 29.115 Wort Litres IN COPPER ,
Then CONDENSE
To 1.065 ON 29.000 Wort Litres in Copper @ Let Off - 180 Minutes .
COPPER
A 155 Minute Boil ON HOPS
1 St Hops @ Let Off - 180 Mins
2 Nd Hop Charge @ Let Off - 90 Mins
3 Rd Hop Charge @ Let Off - 40 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 29.000 Wort Litres @ 1.065
16 IBU Goldings @ 6 % a/a - 31 g
2 Nd Hop Charge : To 24.090 Wort Litres @ 1.076
16 IBU Goldings @ 6 % a/a = 26 g
3 Rd Hop Charge : To 22.030 Wort Litres @ 1.082.5
6 IBU Goldings @ 6 % a/a = 12 g
6 IBU Hallertau Heresbrucker @ 3.5 % = 20 g
YEAST
Pitch with 110 ml of a LIVE YEAST @ 14 c
To 21.0 Wort Litres @ 1.0 86
( IN F V Volume )
Edinburgh Type Yeast Strain
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 14 1.086 Rouse @ Pitch + 3 - EVERY 3 - DROP to 2 Nd F V @ 1.080
2 E 14.5 1.053 ROUSE every 4 - 6 Hours - STOP
E 11 16 1.046
3 M 6 16 1.040
M 10 18.5 1.038
4 M 19 1.033
E / + 4 21 1.026 Light Skim
5 M 18 1.024.5 COOL
E 16 1.023.75
6 E 15 1.023.25
7 E 13.5 1.023.0
8 M 13.5 1.023.0 Rack and Fine to DRAUGHT Vessel
STAND : 2 - 3 Days @ 13 - 19 c
CELLAR : 3 Month at 6 - 8 c , THEN Fine and Roll Well + 1 - 2 Weeks @ 10 - 12 c
STILLAGE : 1 Week at 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All 🍻
Edd
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