How Do All ,
As some of you may have noticed , There`s been a lack of posts lately.
Due to a number of reasons , not least of which is my latest research project ;
Into the as yet un identified brewery at which one Henry Edmund Field trained at 1878 - 1881 .
Today`s cerevesian delight comes from the Edinburgh United Breweries ;
Bell`s Brewery Brewing Journal 1923 - 1933 , It`s cared for by the helpfull & friendly team at
National Records Scotland , Register House , Edinburgh ; Catalogue No : CE 57 / 4 / 215.
I hope that you all enjoy today`s recipe ;
If you`d like to know more about this particular record ,
I`ve recently penned a short article for the most recent edition of the newsletter of ,
The Scottish Brewing Archive Association
Website Link : Home - Scottish Brewing Archive Association
An organisation for all those interested in the history of Scottish brewing & beer ;
Why not join and find out !
If any readers know of other production records from brewers in Scotland that are in private or,
Corporate archives and are able to facilitate access ; Please get in touch through the blog ,
I`d love to hear from you .
This recipe C Edd Mather 2024
This recipe for 26.000 Wort Litres Ex Mash Tun Wort @ 1.023.25 80 % Mash Efficiency
ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO
Edinburgh United Breweries Ltd and their Successors in title
Edinburgh United Breweries Ltd
Bell`s Brewery
The Pleasance
Edinburgh
Scotland
.jpg) |
| Photo of the remaining Bell`s Brewery buildings From the Brewery History Society webpage on E U B |
54 /-
Wednesday 7 Th November 1923
Brew No : 4
Original Gravity : 1.031.25 Racking Gravity : 1.08.75 Final Gravity : 1.006 I B U : 30 A B V : 3. 6 %
MALTS & ADJUNCTS
U K & Ireland Grist :
Crisp Malt : 39.5 % Chevalier = 0.615 Kg
15.75 % Hana Vienna = 0.390 Kg
Warminster Malt : 19.75 % Plumage Archer + 0.495 Kg
Australian Grist
Voyager Craft Malt 39.5 % Veloria Schooner = 0.610 Kg
15.75 % Veloria Vienna = 0.390 Kg
Barrett - Burston : 19.75 % Border Pale Ale @ 4.5 IBC = 0.490 Kg
Universal Grist :
Crisp Malt : 39.5 % Chevalier = 0.620 Kg
Weyermann Malt : 15.75 % ` Barke ` Vienna = 0.385 Kg
19,75 % Maris Otter = 0.490 Kg
UNIVESAL ADJUNCT ADDITIONS
( On ANY of the Above Grists )
25 % FLAKED MAIZE = 0.615 Kg
+++ 12 % Oat Hulls = 0.300 Kg +++
MASHING
USE an Edinburgh / Lightly Burtonised Liquor ,
Thoroughly pre warm the mash tun with Liquor @ 90 c;
- 10 Minutes BEFORE mashing in , Liquor 1.5 " ABOVE the plates / filter bed
1 St Mash Heat : 64 c @ 0 - + 60 Minutes = 7.140 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Minutes = 2.700 Litres
At 120 Minutes , slowly open the mash tun valve and return any Cloudy Wort
OVER THE MASH until consistently clear & bright ,
Then send to the Copper and begin Wort Collection
SPARGING
Sparge at Clear Wort to the Copper + 5 - 10 Minutes
@ 77 - 71 - 69 C = 10.725 Litres Allowance
At a Gravity of 1.002.5 ; STOP TAPS and Collect Tun Wort in the Copper
WORT COLLECTION
Add Liquor to the Copper , REDUCING the gravity to 1.023
ON 26.285 Wort Litres IN COPPER
Then CONDENSE to 1.023.25
ON 26.000 Wort Litres IN Copper
@ Let Off - 150 Minutes / All Up
NB : As the Wort is Condensing , remove any scum or detritus floating on the Wort
SUGARS
25.235 Wort Litres @ 1.022.25
1.002.5 No 2 Invert = 0.200 Kg
PRIMINGS
1.002.5 Invert Candy Cane = 0.150 Kg To 19.075 Beer Litres
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
At Let Off - 65 Minutes @ 1.032 ON 17.545 Wort Litres ,
ADD 7.690 Litres of Liquor ,
Reducing to 1.022.25 ON 25.235 Wort Litres IN Copper THEN ADD the No 2 Invert
3 Rd Hop Charge @ Let Off - 60 Minutes
4 Th Hop Charge @ Let Off - 25 Minutes
At Let Off - 12 Minutes , ADD the Copper Finings and at Let Off ,
STAND 15 Minutes
THEN RECIRCULATE IN COPPER 15 - 20 Minutes ;
STAND 1/2 HOUR before COOLING A S A P to pitching heat
HOPS
1 St Hop Charge : 26.000 Wort Litres @ 1.023.25
21 IBU Cluster @ 6.5 % a/a = 24 g
2 Nd Hop Charge : 19.570 Wort Litres @ 1.029
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
3 Rd Hop Charge : To 24.980 Wort Litres @ 1.025
3 IBU Goldings @ 6 % a/a = 5 g
4 Th Hop Charge : To 21.980 Wort Litres @ 1.028
3 IBU Goldings @ 6 % a/a = 5 g
RACKING HOPS
3.5 g Goldings To an Estimated 18.500 Beer Litres IN Vessel @ 1.008.75
YEAST
Pitch with 100 ml of a LIVE YEAST @ 13.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.031.5
2 M 16 1.029
E 18.5 1.023
3 M 19 1.016
E 19.5 1.011 COOL
4 M 16 1.009.25
E 14.5 1.009 SEND to Racking Vessel / 2 Nd F.V = 19.000 Beer Litres
5 M 13.5 1.010 ( ADD PRIMINGS on ENTRY )
E 13.5 1.009.5
6 E 13 1.008.75
7 M 13 1.008.75 Rack & Fine ON HOPS = ( Est`d ) 18.500 Beer Litres
STAND : 48 Hours @ 15 - 19 c
CELLAR : 2 Weeks @ 10 c
STILLAGE : 1 WEEK @ 10 c then FULLY VENT and allow 8 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ,
Edd
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