How Do All ,
Today`s recipie o` beery delight comes from the Edinburgh United Breweries ;
Bell`s Brewery Brewing Journal 1923 - 1933 .
This sole surviving tome * of beery lore from a once mighty cerevesian Empire;
Is 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 ;
It`s the ` Partner in Gyle ` of the 54 /- recipie I posted last month .
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 .
* In a public archive
This recipe C Edd Mather 2024
This recipe for 30.000 Wort Litres Ex Mash Tun Wort @ 1.023 , 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
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| Image of the Bell`s Buildings from , The BNrewery History Society Website Page on E U B |
60 / -
Gyle No : 4
Wednesday 7 Th November 1923
Original Gravity : 1.036.25 Racking Gravity : 1.009 Final Gravity : 1.006
I B U : 30 A B V : 4.25 %
MALTS & ADJUNCTS
Crisp Malt : 39.5 % Chevalier = 1.125 Kg
35.5 % Scottish Ale Malt = 1.015 Kg
Warminster Malt : 15.75 % Maris Otter = 0.450 Kg
25 % FLAKED MAIZE = 0.700 Kg
++ Oat Hulls ++ = 0.400 Kg
MASHING
Use an Edinburgh / Lightly Burtonised Liquor
Thoroughly pre warm the mash tun with Liquor @ 95 c - 10 Mins BEFORE mashing in
ENSURING the Liquor is 1 1/2 " ABOVE the Plates / Filter Bed
1 St Mash Heat : 64.5 c @ 0 - + 60 Mins = 10.575 Litres
2 Nd Mash Heat : 66.5 c @ + 60 - + 120 Mins = 4.0 Litres
At 120 Minutes , slowly open the mash tun valve ;
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 Copper + 7 - 10 Minutes
@ 79 - 71 - 69 c = 18.0 Litres allowance
At a gravity of 1.002.5 ,
Stop Taps and COLLECT WORT in Copper .
WORT COLLECTION
After stoppeing taps as above , ADD LIQUOR to the Copper ,
Reducing the Collected gravity to 1.022.5 ,
THEN CONDENSE to 30.000 Wort Litres IN Copper @ 1.023 .
SUGARS
Copper Sugars : 1.003 No 1 Invert = 0.235 Kg
1.001 Malt Extract = 0.085 Kg
PRIMINGS : 1.002.5 No 2 Invert = 0.155 Kg
COPPER
A 2 1/2 Hour boil ON HOPS
1 St Hop Charge @ Let Off - 150 Mins
30.000 Wort Litres @ 1.023
21 IBU Cluster @ 6.5 % a/a = 30 g
2 Nd Hop Charge @ Let Off - 90 Mins
22.175 Wort Litres @ 1.029
3 IBU Brewer`s Gold @ 6.5 % a/a = 5 g
At LET OFF - 65 Minutes @ 1.032 ON 19.880 Wort Litres ,
ADD 4.830 Litres of LIQUOR , Reducing to 1.025.75 ,
Then ADD the SUGARS .
3 Rd Hop Charge @ Let Off - 60 Minutes
24.500 Wort Litres @ 1.030
3 IBU Goldings @ 6 % a/a = 6 g
4 Th Hop Charge @ Let Off - 25 Minutes
22.500 Wort Litres @ 1.033
3 IBU Goldings @ 6 % a/a = 6 g
YEAST
Pitch with 100 ml of a LIVE YEAST @ 14 c
19.750 Wort Litres in FV ( Est`d ) @ 1.036.25
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 15 1.036.25
2 M 16.5 1.034
E 18 1.031
3 M 18.5 1.027
E 19.5 1.022
4 M 18 1.016
E 16.5 1.012
5 M 14.5 1.010 DROP TO 2 Nd FV + Primings = 19.400 Wort Litres
E 13.5 1.011.5
6 E 13.5 1.010.75
7 E 13.5 1.010.25
8 E 13.5 1.009.5
9 M 13 1.009
E 13 1.008.75
10 M 13 1.008.75 RACK & FINE ON HOPS = 4 g East Kent Goldings
19.100 - 19.000 Beer Litres Racked Down ( Est )
STAND : 1 Week @ 10 - 12 c
CELLAR : 3 Weeks @ 8 - 10 c then @ 10 c - 12 c ONE WEEK , then roill and stillage .
STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 8 Hours before Q . C
Cheers All and Happy Brewing ,
Edd