How Do All ,
Today`s post is another draught of contentment from the Brewing Book of D J Younger ;
Part of the internationally renowned Scottish Brewing Archive ; Cared for by the helpfull;
And friendly team at The University of Glasgow Special Collections & Archives on Thurso St .
This recipe C Edd Mather 2025
This recipe for 25.330 Wort Litres to Copper @ 1.057.25 ; 85 % Mash Efficiency Assumed
Craigend Brewery
North Back of Cannongate
Edinburgh
Scotland
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| Photo courtesy of John Martin |
X ALE
10 Th May 1853
Gyle No : 25
Original Gravity : 1.071 Racking Gravity : 1.015 Final Gravity : 1.012
I B U : 48 A B V : 7.8 %
MALTS
Crisp Malt : 85 % Chevalier = 4.785 Kg
15 % Hana Vienna = 0.850 Kg
MASHING
Use an Edinburgh Type Liquor
Thoroughly pre warm the Tun with Liquor @ 90 c - 10 Mins before mashing in
Ensure the Liquor 1.5 " ABOVE THE PLATES
1 St Mash Heat : 65 c 0 - + 60 Mins = 15.120 Litres
2 Nd Mash Heat : 68 c + 60 - + 120 Mins = 5.50 Litres
At 120 Minutes , slowly open the mash tun valve;
Return any cloudy / turbid 1 St runnings OVER the mash until Clear & Bright
ONLY THEN send to the Copper and Begin Wort Collection .
SPARGING & WORT COLLECTION
Sparge at Clear Wort to Copper + 8 Mins @ 88 - 82 c
= 21.000 Litres ALLOWANCE
At a gravity of 1.006 , STOP TAPS and collect Wort in Copper .
At Collection of the Wort IN COPPER ;
ADD LIQUOR TO 1.057.25 = 25.330 Wort Litres IN COPPER ;
THEN CONDENSE TO 1.058 on 25.000 Wort Litres IN COPPER .
COPPER
A 1 1/2 Hour boil ON HOPS ;
1 St Hop Charge @ Let Off - 105 Mins
2 Nd Hop Charge @ Let Off - 60 Mins
3 Rd Hop Charge @ Let Off - 25 Mins
At Let Off - 12 Minutes ; ADD the Copper Finings and
AT Let Off , Stand 15 Minutes and 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 25.000 Wort Litres @ 1.058
16 IBU East Kent Goldings @ 6.5 % a/a = 25 g
2 Nd Hop Charge : To 22.410 Wort Litres @ 1.064.25
16 IBU East Kent Goldings @ 6.5 % a/a = 22 g
3 Rd Hop Charge : To 21.275 Wort Litres @ 1.067.5
16 IBU East Kent Goldings @ 6.5 % a/a = 22 g
YEAST
Pitch with 100 ml of a LIVE YEAST @ 13.5 c
ATTENUATION
DAY Hour Heat Gravity REMARKS
1 P 13.5 1.071
2 M 16 1.067.5
E 16.5 1.063
3 M 17.25 1.059
E 18.5 1.052
4 M 19.5 1.044
E 19.5 1.036
5 M 6 20 1.030
E 11 18.5 1.022
6 M 16.5 1.019
E 14.5 1.015.75
7 E 13.5 1.015.25
8 M 13.5 1.015.25 Rack to Draught Containers =
19.400 BEER LITRES ( Appox )
STAND : 1 Week at 13 - 14 c ( av mean )
CELLAR : 2 Months @ 8 - 10 c then FINE AND ROLL WELL ;
REST : 2 Weeks at 12 c roll again before stillaging .
STILLAGE 1 Week @ 10 c then VENT and allow 6 - 12 Hours BEFORE Q . C
Cheers All and Happy Brewing ;
Edd